Effect Of Boiling On The Vitamin C Biology Essay

Effect Of Boiling On The Vitamin C Biology Essay Abstract This experiment was designed to investigate the effect of boiling on the vitamin C content of selected vegetables (bitter gourd, broccoli, cabbage, cauliflower, green pepper, sweet peas, long beans and tomato). Vegetables were boiled for 10 minutes. The juices of both raw and boiled vegetables were extracted and titrated with 1 cm3 of 0.1% DCPIP solution. The volume of each juice needed to decolourise the DCPIP solution was measured and the vitamin C content was determined. The same procedure was repeated with other types of vegetables. The statistical t-test (paired sample) showed that the vitamin C content of raw vegetables is significantly higher than that of boiled vegetables. The results support the hypothesis; boiling reduces the vitamin C content of vegetables. Cumulative word count: 135 Research and Rationale Vitamin C is needed for growth, the healings of wounds, and the repair and maintenance of cartilage, bones and teeth. It is essential in the formation of collagen, a structural protein needed in the synthesis of skin, scar tissue, tendons, ligaments and blood vessels.  [1]  The antioxidant activity of vitamin C reduces the damage caused by free radicals, which contribute to aging, cancer, heart disease and inflammatory conditions.  [2]  Vitamin C improves resistance to infection and reduces the risk of cardiovascular diseases by raising the level of blood high-density lipoproteins (HDL) cholesterol.  [3]  4 The Recommended Dietary Allowance (RDA) of vitamin C is approximately 90mg for men and 75mg for women.2 Vitamin C must be consumed through our diet because it is not stored in our body. Since it is water soluble, excessive amounts of vitamin C are excreted via urine.1 Deficiency in vitamin C can lead to scurvy.  [5]  Sources of vitamin C include citrus fruits and fresh vegetables.  [6]   Cumulative word count: 337 The main biologically active form of vitamin C is ascorbic acid. In this experiment, the presence of ascorbic acid is indicated by a redox dye, DCPIP (2,6-dichloroindophenol).  [7]  DCPIP reacts with ascorbic acid in a 1:1 ratio. Ascorbic acid, being a reducing agent, reduces the DCPIP, while ascorbic acid itself is oxidised to dehydroascorbic acid. Ascorbic acid Dehydroascorbic acid DCPIP (blue) Reduced DCPIP (Colourless) Figure 1: The oxidation of ascorbic acid and reduction of DCPIP  [8]   The end-point of this DCPIP titration is when the blue colour of DCPIP disappears, forming a colourless solution which persists for 10 seconds or more.8 This method is chosen because DCPIP is less toxic. It is assumed that the vegetable tissue component which reduces the DCPIP rapidly is vitamin C. Cumulative word count: 495 Traditionally, vegetables are cooked to destroy germs, to soften the food so that it can be easily digested, to make them look attractive and to enhance the taste.  [9]  1011However, the stability of vitamin C is affected by exposure to air or light, presence of metals or heat and alkalinity. Marzena et al (2007) reported that boiling caused a reduction in vitamin C content (3.68 mg/100g in potatoes and 2.38mg/100g in carrots)  [12]  . This experiment was aimed to compare the vitamin C content of raw and boiled vegetables, thus determining the best method of consuming them so that the intake of vitamin C is maximised. Vegetables selected are those which are eaten raw or after being boiled by Malaysians. Vegetables such as broccoli and green pepper were selected because of their high vitamin C content so that the loss of vitamin C during boiling is more significant. Furthermore, the vitamin C content of cooking water of broccoli, cauliflower, cabbage and tomato were also determined to identify whether the vitamin C content was lost due to heat from boiling or leaching into the cooking water. These vegetables were chosen because they are the typical ingredients to make vegetable soup. Some people rarely eat raw vegetables.  [13]  14The results from this experiment can be used as evidence that eating fresh, raw vegetables are healthier as they contain more nutritional values. Consuming boiled vegetables may result in a lower intake of vitamin C because the water used for boiling is usually discarded. Thus, it may also be advisable to use the cooking water as a soup base to prevent wastage of vitamin C. Cumulative word count: 855 Experimental Hypothesis The vitamin C content of the raw vegetables is significantly higher than that of boiled vegetables. Null Hypothesis There is no significant difference between the vitamin C content of raw and boiled vegetables. Variables Manipulated: State of vegetables (raw, boiled) Responding: Volume of vegetable juice needed to decolourise 1cm3 DCPIP solution Fixed: Type and concentration of vegetable juice, length of exposure to air after blending the juice, volume of 0.1% DCPIP solution, standard vitamin C solution, boiling time and amount of water used for boiling. Apparatus Test tubes, test tube rack, 500ml volumetric flask, pipette (to measure accurately to 1cm3), burette, pestle and mortar, measuring balance, glass rod, 200ml beaker, blender, a stainless steel pot and stove. Materials 0.1% DCPIP solution, vitamin C tablet, distilled water, muslin cloth and eight different types of vegetables listed in Table 5. Cumulative word count: 995 Planning A trial experiment was conducted using cabbage to determine the most suitable method of manipulating the variable. The vitamin C was extracted by blending 100g cabbage in 100ml distilled water using a commercial blender. The juice extracted was then boiled for 10 minutes. Another 100g of cabbage was boiled in 100ml cooking water for the same period of time. The boiled cabbage was blended to extract its juice. The control experiment was carried out using raw cabbage juice. Cabbage Volume of cabbage juice needed to decolourise 1 cm3 DCPIP solution (ml) Raw 9.70 Blended, then boiled 11.30 Boiled, then blended 15.75 Table 1: Results for the different methods used to determine the volume of juice needed The results show that boiling the cabbage before blending it had the most significant effect on the vitamin C content. Besides, this is the conventional way of cooking. Thus, the method of boiling before blending was used. The ratio of cabbage to cooking water to be used was identified. 100g of cabbage was added to either 100ml (1:1 ratio) or 200ml (1:2 ratios) distilled water and boiled. Cabbage Cabbage to cooking water ratio Volume of juice needed (ml) Raw 9.70 Boiled 1:1 1:2 13.65 15.85 Table 2: The volume of cabbage juice needed with respect to different cabbage to cooking water ratio Based on table 2, when a ratio of 1:1 was used, the difference in volume of juice was small. Thus, the cabbage to water ratio was changed to 1:2 so that the effect was more significant. Cumulative word count: 1251 The most suitable concentration of DCPIP solution to be used was determined. 0.1g of DCPIP was dissolved in either 100ml or 10ml distilled water. Volume of distilled water (ml) Concentration of DCPIP solution (%) Volume of cabbage juice needed (ml) Raw Boiled 100 0.1 9.7 15.7 10 1.0 34.6 54.0 Table 3: The volume of cabbage juices needed to decolourise 1 cm3 DCPIP solution with respect to different concentration of DCPIP solution DCPIP solution of concentration 0.1% was used because a smaller volume of cabbage juice is needed to decolourise the DCPIP solution. This makes the procedure easier and shortens the experimental time. Cumulative word count: 1354 Real Experimental Procedures I Preparing standard vitamin C solution A vitamin C tablet was crushed into fine powder with a pestle and mortar. 62.5mg of the vitamin C powder was weighed using a measuring balance. The powder was dissolved in a 200ml beaker by adding 10ml portions of distilled water. The solution was stirred using a glass rod. The solution was transferred into a 500ml volumetric flask. The beaker and glass rod were rinsed with successive portions of distilled water and the washings was transferred into the flask. The solution was made up to mark using a dropper. The solution is now exactly 0.125 mg of ascorbic acid per cm3 of solution. Steps 2 to 4 were repeated to prepare different concentrations of vitamin C solution listed in Table 4 using different amounts of vitamin C powder. II Preparing standard curve of vitamin C 1cm3 of 0.1% DCPIP solution was pipette into a test tube. A burette was filled with 0.125 mg cm-3 vitamin C solution. The vitamin C solution was added drop by drop into the test tube containing DCPIP solution until the blue DCPIP decolourises. The tube was shaken gently after each drop. The volume of vitamin C solution needed was measured. The procedure was repeated twice to get an average titre. Steps 1 to 4 were repeated using vitamin C solution of concentrations listed in Table 4. A standard vitamin C curve (Graph 1) was plotted based on the result. Cumulative word count: 1608 III Identifying the vitamin C content of raw and boiled vegetables The non-edible parts of a bitter gourd were removed. 100g of bitter gourd was blended in 100ml distilled water using a commercial blender and was filtered using a muslin cloth. The volume of the freshly extracted vegetable juice needed to decolourise the DCPIP solution was determined using steps 1 to 4 in Experiment II. 100g of bitter guard was boiled for 10 minutes in 200ml boiling water using a 5-inch-deep stainless steel pot. After 10 minutes, the boiled bitter gourd was immediately removed from the cooking water and cooled by immersing in an ice-cold water bath for 5 minutes. Steps 2 and 3 were repeated using the boiled vegetables. This experiment was repeated with the other vegetables listed in Table 5. The vitamin C content of all vegetables was calculated using the standard vitamin C curve. The data of volume needed and vitamin C content were tabulated. A graph of vitamin C content of raw and boiled vegetables was plotted. A t-test was used to statistically analyse the data. IV Identifying how vitamin C is loss The cooking water of broccoli, cabbage, cauliflower and tomato was collected. 200ml distilled water was added to the cooking water. It was cooled by immersing in an ice-cold water bath for 5 minutes. Steps 1 to 4 in Experiment II and steps 8 and 9 in Experiment III were repeated using the cooking water. The difference between vitamin C content of vegetables before and after boiling (inclusive of its cooking water) was calculated. A graph of vitamin C content of cooking water was plotted. Cumulative word count: 1895 Safety Precautions Heat resistant gloves were worn when dealing with boiled vegetables. Laboratory coat and goggles were worn to prevent the DCPIP solution and vitamin C solution or vegetable juices from staining the clothes or skin, or getting into the eyes. All glasswares such as test tubes, pipette and beakers were handled with extra care since the apparatus could break easily and cause injury. When using the burette, care must be taken to ensure that no air bubbles were trapped at the jet which may affect the accuracy of the titre. Cumulative word count: 1990 Results I Preparing standard vitamin C solution Mass of vitamin C powder (mg) Concentration of Vitamin C solution (mg cm-3) Volume of vitamin C solution (ml) 1 2 3 Average 62.5 0.125 10.30 10.20 10.20 10.20 125.0 0.250 5.20 5.20 5.15 5.20 187.5 0.375 4.00 4.05 4.00 4.00 250.0 0.500 2.90 3.00 3.00 3.00 312.5 0.625 1.80 1.80 1.80 1.80 375.0 0.750 1.40 1.35 1.50 1.40 Table 4: The mass of vitamin C powder needed for serial dilution and the volume of vitamin C solution needed to decolourise 1 cm3 DCPIP solution Cumulative word count: 2082 II Standard Vitamin C curve Cumulative word count: 2133Graph 1: Graph of volume of vitamin C solution needed to decolourise 1 cm3 of 0.1% DCPIP solution against concentration of Vitamin C III Calculating the vitamin C content of raw and boiled vegetables From graph 1, vitamin C solution is needed to decolourise 1 cm3 0.1% DCPIP solution. Using the formula: where v = Volume of vitamin C solution needed to decolourise the DCPIP solution c = concentration of vitamin C solution k = constant It can be derived that: Thus, the vitamin C content of vegetables, c can be calculated by: Cumulative word count: 2219 Types of vegetables Volume needed to decolourise 1cm3 0.1% DCPIP solution (ml) Raw vegetables Boiled Vegetables 1 2 3 Average 1 2 3 Average Bitter gourd 2.40 2.55 2.45 2.50 4.20 4.05 4.10 4.10 Broccoli 4.25 4.20 4.15 4.20 6.20 6.15 6.20 6.20 Cabbage 9.70 9.55 9.60 9.60 15.60 15.80 15.75 15.70 Cauliflower 2.85 2.85 2.65 2.80 3.65 3.65 3.75 3.70 Green pepper 1.20 1.05 1.30 1.20 3.50 3.40 3.60 3.50 Sweet peas 4.25 4.40 4.25 4.30 9.00 9.00 8.80 8.90 Long beans 13.00 13.00 12.90 13.00 21.00 21.20 20.90 21.00 Tomato 0.55 0.70 0.60 0.60 1.85 2.00 1.90 1.90 Table 5: Volume of juices needed for different types of raw and boiled vegetables Types of vegetables Vitamin C content (mg cm-3) Raw vegetables Boiled Vegetables Bitter gourd Broccoli Cabbage Cauliflower Green pepper Sweet peas Long beans Tomato Cumulative word count: 2387Table 6: Vitamin C content of raw and boiled vegetables Cumulative word count: 2430Figure 2: Bar chart of vitamin C content of raw and boiled vegetables IV Identifying how vitamin C is loss Cooking water Volume needed to decolourise 1cm3 0.1% DCPIP solution (ml) Vitamin C content (mg cm-3) 1 2 3 Average Broccoli 13.20 13.00 13.15 13.10 Cabbage 15.20 15.20 15.00 15.10 Cauliflower 15.70 15.85 15.80 15.80 Tomato 9.45 9.50 9.50 9.50 Table 7: The vitamin C content of cooking water Types of Vegetables Vitamin C content (mg cm-3) Before boiling After boiling Difference = Before After (Raw Total) Raw Boiled Cooking water Total (Boiled + Cooking water) Broccoli 0.4277 -0.0009 Cabbage 0.2335 0.0460 Cauliflower 0.6004 -0.0425 Tomato 1.1369 -1.8631 Cumulative word count: 2553Table 8: Difference in total vitamin C content before and after boiling Cumulative word count: 2598Figure 3: Bar chart of vitamin C content of cooking water Statistical Analysis The paired sample t-test was used to analyse the data. Types of vegetables Vitamin C content (mg cm-3) Difference, d = Raw Boiled Raw Boiled Bitter gourd 0.7200 0.4390 0.2810 Broccoli 0.4286 0.2903 0.1383 Cabbage 0.1875 0.1146 0.0729 Cauliflower 0.6429 0.4865 0.1564 Green pepper 1.5000 0.5143 0.9857 Sweet peas 0.4186 0.2022 0.2164 Long beans 0.1385 0.0857 0.0528 Tomato 3.0000 0.9474 2.0526 Table 7: Difference in vitamin C content of raw and boiled vegetables Cumulative word count: 2735The calculated t-value (2.005) shows it is significant whereby it exceeds the tabulated t-value, which is 1.895 (p Data Analysis The vitamin C content of raw vegetables is on average 0.4945 mg cm-3 higher than that of boiled vegetables. The percentage loss of vitamin C during boiling is 56.22%. Error bars displayed on Figure 2 represent the overall distribution of the data. Upper error bar for boiled vegetables does not overlap the range of value within error bar of raw vegetables. Thus, these two vitamin C content values differ significantly. Figure 2 shows that raw vegetables have higher vitamin C content than boiled vegetables, suggesting that it is best to eat raw vegetables rather than those boiled. Nevertheless, if vegetables were to be boiled, it is advisable to serve the vegetables with the cooking water since vitamin C is found in the cooking water after boiling (Figure 3). Cumulative word count: 2865 Boiling breaks down the cell wall of vegetables, causing their permeability to increase. Vitamin C, being water-soluble, leaches into the cooking water. This agrees with the data in Table 7 as vitamin C is found in the cooking water after boiling. The vitamin C is lost as the cooking water is discarded.  [15]   The reduction in vitamin C content of vegetables (including their cooking water) after boiling as shown in Table 8 agrees with the suggestion that vitamin C is lost due to thermal degradation.  [16]  17The high temperature of boiling water increases the rate of oxidation of L-ascorbic acid to L-dehydroascorbic acid. L-dehydroascorbic acid, being unstable, tends to undergo hydrolysis to form diketogulonic acid, a physiologically inactive compound. This suggests that heat produced during boiling can cause vitamin loss. Figure 4: The destruction of vitamin C  [18]   Burg Fraile (1995) reported that vitamin C can also be destroyed by enzymatic destruction and enzyme thermal deactivation reactions during home cooking.  [19]  20 Cumulative word count: 3123 However, the results differ for cabbage. Unlike the other three vegetables, the total vitamin C content of cabbage after boiling is 0.0460 mg cm-3 higher than that of raw cabbage. This may be due to the more complete extraction of juice as the cabbage tissue is softer after boiling. The results of my investigation are supported by a previous investigation by Podsedek A. et al (2007) on two varieties of red cabbage Koda and Kissendrup. The vitamin C content of vegetables decreased after boiling.  [21]   Cooking method Cooking time (min) Vegetable: water (g/ml) Koda Kissendrup Vitamin C content (mg/100g) Raw cabbage 72.56 62.00 In boiling water 20 1:2 23.74 26.77 20 1:1 33.61 38.36 10 1:1 31.74 38.72 Table 8: The effect of boiling on the vitamin C content of red cabbage Moreover, Carol Reiss (1993) reported an average of 21.75mg/100g ascorbic acid in the cooking water after boiling a cabbage. This agrees with my results that vitamin C is present in the cooking water after boiling.  [22]   Cumulative word count: 3360 Evaluation The tube was shaken gently and consistently during each experiment after each drop of vitamin C solution to allow rapid diffusion of vitamin C throughout the DCPIP solution. Shaking the tube too vigorously may cause oxygen from air to dissolve and oxidise the reduced DCPIP solution, restoring the blue colour. Then, an increased volume of vegetable juice may be needed. All vegetable juices, as well as those boiled, should be titrated with the DCPIP solution once they have been extracted because vitamin C is easily destroyed by the atmospheric oxygen via oxidation. The DCPIP solution must be freshly prepared on the day of experiment. The DCPIP solution was filtered to avoid any impurities suspending at the bottom of test tube. Similarly, the vegetable juice was filtered to remove the vegetable pulp which may clog the burette tap. The non-edible parts and damaged leaf or stem of the vegetable samples were removed. Vegetables were cut into small cubes of about the same size so that the surface area exposed to the cooking water is constant. They were added into the pot only after the water starts boiling to keep the boiling temperature and duration constant. A stainless steel pot was used as ordinary pots may have transition metals which may oxidise the ascorbic acid. Before starting the experiment, a rough titration was run to determine the exact colour change at the end point. For cauliflower, the colour may change from blue to pale yellow, which is the colour of the cauliflower juice. [Appendix] To minimise inaccuracy, the procedure was repeated to get an average titre. Eight types of vegetables were sampled to obtain enough replicates to support the hypothesis. A burette and pipette were used because of their high accuracy. Burette readings are accurate to 0.05cm3. Since two readings are taken, there is a combined error of  ± 0.1cm3. If the titre is 20.00cm3, the possible error due to apparatus is 0.5%. Cumulative word count: 3682 Limitations in this experiment include the ripeness, place of origin, storage and handling conditions of the vegetables.  [23]  The season of year and time of day from which the vegetables were picked were uncontrollable. They were bought from a hypermarket and were chosen based on their appearance such as colour and degree of damage. Modifications include repeating the experiment using other types of vegetables such as potatoes and carrots. Boiling may have different effects on different varieties of vegetables as their nutritional contents vary. Using only eight types of vegetables may give a wrong representation on the effect of boiling on the vitamin C content of all vegetables. The experiment can also be modified to investigate the effect of other cooking methods like deep-frying, steaming and microwave cooking on the vitamin C content of vegetables thus determining the best cooking method which results in minimal vitamin C loss. To ensure complete extraction of ascorbic acid, the vegetables can be blended with 5% metaphosphoric acid. This acid inactivates the enzyme ascorbic acid oxidase (an enzyme present in many plant tissue) which catalyses the oxidation of ascorbic acid when the cell components of a vegetable is mixed during blending.  [24]  25 Conclusion Boiling significantly reduces the vitamin C content of vegetables (by 56.22%). The vitamin C content of raw vegetable is significantly higher than that of boiled vegetable. Cumulative word count: 3947 Source Evaluation Source 4 is a published book with ten contributors. Hence, the information provided is reliable and factual unless it has become out-dated since it was published in 1993. Source 5 (The Star) is Malaysias most widely-read English-language daily. One of its pullouts, Fit for Life, provides up-to-date articles on diet and nutrition. Therefore, the information can be trusted. ScienceDirect (Source 10) offers more than 2,500 peer-reviewed journals and more than nine million full-text articles. EBSCO (Source 11) provides online information databases and has a renewal rate of 99.6%. Thus, these online-journal sources are trustable. Source 12 is a website produced by the National Library of Medicine, a part of the National Institutes of Health. It shares extensive information on over 800 diseases and health conditions, and is reviewed at least every 6 months. Thus, it should be reliable. Cumulative word count: 4087 Appendix Figure 2: The colour change at end point for cauliflower Cumulative word count: 4098

Prison Health Care Essay

Health care is a major issue. The issue of health care, no matter who views, takes on many perspectives, however, the point of view of prison is a another world of its own. Federal and state laws in place states that correctional facilities and/or prisons must provide prisoners with medical facilities that would oversee their medical needs. This paper will identify a governmental agency that regulates prison health care, the impact on health care, the duties the agency carries out, this agency’s regulatory authority in relation to health care and the processes for accreditation, certification and authorization. The Federal Bureau of Prisons The Federal Bureau of Prisons (BOP) is an agency created on May 14, 1930. Its main headquarters is in Washington, D.C. The BOP is a subdivision of the United States Justice Department and is responsible for the administration of the federal prison system. Its sole purpose is to provide more open-minded and compassionate care to those who are federal inmates with the United States prison system. As time passed and laws were changed, The BOP’s responsibilities grew and by the end of 1930, the agency operated 14 facilities for well over 13,000 inmates (Federal Bureau of Prisons, 2015). By 1940s, the BOP grew to having 24 facilities with over 24,000 inmates. As a result of Federal law enforcement efforts and new legislation that altered sentencing in the Federal criminal justice system, the 1980s brought an  increase in the number of Federal inmates. According to the Sentencing Reform Act of 1984, â€Å"established determinate sentencing, abolished parole, and reduced good time.† During the 1990s, the population doubled as efforts to combat illegal drugs and illegal immigration contributed to a significant increase in conviction rates. To present date, the population continues to increase with Federal prisons reach a current population of over 210,000. Impact on Health Care To control rising costs of health care, since the early 1990s the BOP implement initiatives aimed at providing more efficient and effective inmate health care (Efforts to Manage, 2008). These on-going initiatives included assigned most inmates to institutions based on the care level, installing an electronic medical records system that connects institutions, implementing tele-health to provide health care services through video conferencing, and implementing a bill adjudication process to avoid costly errors when validating health care related invoices (Efforts to Manage, 2008). Since the early 1990s, BOP has attempted to increase efficiency and economy of health care delivery to prisoners through various cost containment initiatives, such as restructuring medical staff, obtaining discounts through quantity or bulk purchases, leveraging resources through cooperative efforts and other governmental entities and even privatizing medical services at selected facilities (Containing Health Cost for Inmate Population, 2008). Duties of the Federal Bureau of Prisons The mission of the BOP is to protect society by confining offenders in the controlled environments of prisons and community based facilities that are safe, humane, cost efficient and appropriately secure and that provide work and other self-improvement opportunities to assist offenders in becoming law abiding citizens (Federal Bureau of Prisons, 2015). This agency is responsible for providing medically needed health care to inmates in agreement with federal and state laws. One of the most negative aspects of the BOP is it is responsible for carrying out all judicially mandated federal executions, including lethal injection of inmates who have been sentenced to death for a crime they have committed (Federal, 2015). This agency maintains the lethal injection chamber of a prison before, during,  and after an execution, making sure that the lethal injection is set up appropriately. The structure of the BOP is made of several divisions with board of directors. Inmates are confined in facilities spread out across the United States. Each facility reports to a regional office, which provides close oversight and support to that site. At the headquarters, national programs are developed and functional support is provided to the entire agency by division (Federal Bureau of Prisons, 2015). Regulatory Authority: Accreditation, Certification and Authorization Accreditation is necessary for prisons as it contributes to making the prisons operations, policies and procedures clear as well as increase the accountability of those operating the prisons. Accreditation provides and verifies the standards that an organization is required to meet. The American Correctional Association (ACA) performs the function with regard to the general operational activities of the correctional facilities (Hamilton, 2015). The American Correctional Association developed national standards for safe, effective, and professional operation of the correctional facilities. These standards are essential guides to policies and processed that protect the health and safety of prisoners and facility staff. These standards are regularly revised by a 20 member committee. Revisions are based on court decisions, and governmental agency practices and experiences (Hamilton, 2015). Although participation in the accreditation process is voluntary, many correctional facilities ask to be accredited. As these agencies ask for accreditation the ACE sends the appropriate standards material, a manual policy and procedure, and compliance checklist. At this point, a regional manager is appointed to serve as an adviser. The Joint Commission on Accreditation of Health Care accredits all of the BOP’s and health service units and medical referral centers. Many correctional facilities are also guided by the National Commission on Correctional Health Care (NCCHC) standard without seeking accreditation. The accreditation process is a difficult and challenging one, especially those seeking new accreditations. It is the mission of the Federal Bureau of Prisons to protect society by confining offenders in the controlled environments of prisons and community  based facilities that are safe, cost efficient and secure. Each facility reports to a regional office and this agency is spear headed by a Board of Directors. Each region has functional support and provided the entire agency by each division.

Poem Analysis Essay Example

Poem analysis is an inevitable requirement of any literature or literary studies course. Hence, poem analysis essay example will be of assistance to many writers who are facing this task. Since a traditional poem analysis usually requires the consideration of the wording, verse form, and audial effect of the work on the reader, the given poem analysis essay example will demonstrate how to reach the desired goal. The Image of Flight in â€Å"Easter Wings† by George Herbert â€Å"Easter Wings† written by George Herbert in 1633 is one of the most famous works of the author. The religious poem pictures the poet’s hope for better days that will come due to the victory of Christ’s resurrection from the dead. The image of flight, which has the central role in the poem and is apparently connected with the resurrection, is expressed in the text by the combination of visual, acoustic, and verbal means skillfully implemented by Herbert. The author’s choice of the form was not coincidental as it added significant value to the meaning conveyed in the work. First, the stanzas of the poem visually resemble bird wings that instantly direct the reader to the sky and evoke the feeling of motion. Second, the length of the lines within a stanza is also an important point since the long lines describe good emotions, while the short ones are full of misery and discontent. Furthermore, to reflect the emotion of the author, the line acquires its initial length again describing a joyful flight: O let me rise As larks, harmoniously, And sing this day thy victories: Then shall the fall further the flight in me. (7-10) The visual form of the poem is strengthened by the smooth sounding of the lines that are full of assonance and alliteration. The repetition of the initial consonant or a vowel allows the reader to taste the melody of the poem. â€Å"Affliction shall advance the flight in me (20) is full of assonance, while â€Å"And still with sicknesses and shame† (12) shows the repetition of consonant â€Å"s†. The acoustic level of the poem fuels the feeling of the limitless flight. The verbal image of the bird’s flight recreates the process of the humanity rising from sin to Christ. Birds are timeworn symbols in literature that trigger associations ranging from hope and peace to death and evil omens. Therefore, this image allowed Herbert to combine the earthly and the heavenly parts of his poems. The simile â€Å"O let me rise / As larks, harmoniously, / And sing this day thy victories† (7-9) shows the beauty and harmony of the resurrection. Moreover, the author stresses the power of this phenomenon with a number of airy lexemes. In fact, there is a stable image â€Å"O let me rise† (7), which gradually transforms into the moving action of singing and flying â€Å"Then shall the fall further the flight in me† (10) and â€Å"Affliction shall advance the flight in me† (20). In conclusion, the poem â€Å"Easter Wings† expresses Herbert’s feelings about the resurrection through the image of flight, which is shown visually, audibly, and verbally. The work reveals its meaning by the form of the stanzas that resemble wings, smooth sounding that add the feeling of the gentle gliding in the sky, and the choice of â€Å"flying† lexemes. Herbert’s creation, being one of the best examples of the genre, makes the reader believe that God will not leave His people in trouble, as He is always ready to protect them with his wings.

Epic System Software in Nursing Free Essay Example, 1500 words

The implementation of the EPIC system is not easy especially because the most medium to large healthcare entities have busy environments (Maguire, 2005). Proper pre-planning and buy-in have to be well propagated for all stakeholders who must show prior commitment to the change. Many of the users of the replaced systems find it hard to give up the current workflow. Detailed preparation is necessary and takes may take even up to one year. It requires cooperation and commitment of all involved in supporting a swift transition and replication of workflow to adopt the new system (Ball, 2000). First, there is the formation of workgroups comprising representatives from each department to the healthcare unit who are required to evaluate, validate, and approve the Epic Foundation system. The Epic foundation system used as a model for the pre-launch training limits customization or extensive configuration that sometimes causes some professional to have a less buy-in and end-user cooperation. Sometimes some of the implementation staffers may lack implementation experience and may rely more on the Epics standard methods. Total-recall training is done at Verona, the headquarters of Epic Systems, through interactive, hands-on classes introducing participants to the software for both team members and end-users of the project. We will write a custom essay sample on Epic System Software in Nursing or any topic specifically for you Only $17.96 $11.86/pageorder now Operation of the Epic system requires well trained and Epic certified graduates. These could be nurses, doctors, pharmacists, radiologist, cardiologists, oncologist, or any other Epic trained clinical office. Training may take place for the different systems applied in different fields of specialization and took only two months at the Epic headquarter at Verona, Wisconsin, depending on the preparedness and effectiveness. The Epic system is user-friendly through the interactive user interface. The training addresses different components of the hospital needs such training on the ambulatory module, Willow Modules and so on. It also addresses software usage, data entries, data management, and data sharing and patient care among others.