Detailed Proposal Of Project Engineering Essay

The end of this research is to plan and analysis of 3-phase brushless lasting magnet ( PM ) motor. Brushless PM motors become an involvement as it widely used in robotics, automotive, machine tools, high-performance industry applications and assortment of industrial application. The chief grounds why brushless PM machines are so widely used due to their high efficiency and torsion denseness which are higher to that of initiation, switched reluctance and synchronal reluctance machines. The undertaking will affect two chief stages: the designing of the machine utilizing Finite Element Analysis and the analysis of the simulation consequence. Simulation survey can greatly ease to planing the machine while maintaining the desired hardware facet in head. The intentional machine should be capable to run into public presentation specification such as high-octane denseness, high efficiency and low cogging torsion. Torque denseness and back EMF are two of the most important parametric quantity to be determined in brushless machine design, alterations in weaving agreement, slot and pole figure will potentially impact the back EMF, and torsion derived for the brushless PM motor. To run into the demand, some issue need to be see such as choice of pole figure, weaving agreement, rotor topology, motor form, lasting magnet stuff and machines size.C ( three )Detailed proposal of undertaking:( a ) Problem statement *motivationThe design of brushless PM motors is non a simple undertaking. By and large, cognition of magnetisms, electronics, mechanics, thermodynamics and material scientific discipline is required. Therefore, the electrical and mechanical relationships are of import and should be taken into history in planing the brushless PM motor. Torque denseness and back EMF are two of the most important parametric quantity to be determined in brushless machine design. Changes in weaving agreement, slot and pole figure will potentially impact the cardinal relationships such magn etomotive force ( MMF ) , back EMF, and torsion derived for the brushless PM motor. For these grounds, it is of import to plan a machine with less parasitic torsion, to guarantee it will bring forth smooth mechanical rotary motion.( B ) Objective ( s ) of the UndertakingDesign and analysis of 3-phase brushless lasting magnet motor are the purposes of the research. The machine should be capable to run into public presentation specification such as high-octane denseness, high efficiency, low cogging torsion and flux-weakening capablenesss. To accomplish these purposes, the aims of this research are formulated as follows: To measure a 3-phase brushless PM motor with attendant pole and inset-mounted lasting magnet rotor. To look into the parasitic consequence presence in the machine. To execute the simulation survey for the design utilizing Finite Element Analysis.( degree Celsius ) Project ScopeThis research covers the analysis, design and development of rotational 3-phase brushless lasting magnet ( PM ) motors. Brushless PM motors can be divided into the PM synchronal AC motor ( PMSM ) and PM brushless DC motor ( PM BDCM ) , depending on the back EMF wave form. The stuffs recited in this research undertaking accent on brushless PM synchronal motor with sinusoidal back EMF and are driven by sinusoidal currents. Radial-flux laminated motors are considered since this constitute are the most common form of brushless PM motors. This undertaking is focuses more on electromagnetic and mechanical design alternatively of thermic facets. Rotor topology in this research undertaking was confined to two types, which is inset lasting magnet and attendant pole rotor. 2-D Finite Element Analysis will be used to make a genuinely customized mold of motor construction and to look into the behavior of the designed motor.( vitamin D ) Literature ReviewPresently, the brushless PM motors offer an attractive solution in the assortment of application due to their high efficiency and power denseness. All brushless PM motors are constructed with electrical twists on the stator and lasting magnets on the rotor [ 1 ] . Since merely the stator holding spiral, this motor has solved the job on the motor with brunch. Lack of coppice and commutator in these motor lead to no mechanical contact, therefore, can cut down clash, increases dependability, and decreases the cost of care. Brushless PM motors can be divided into two categories, which is AC or DC, depending on the back EMF wave form. PM synchronal AC motor ( PMSM ) are type of AC motor since it have a sinusoidal back EMF and are driven by sinusoidal currents. PM brushless DC motor ( PM BDCM ) with trapezoidal-induced voltage and driven by rectangular pulsation currents are categorized as DC machine. Stator twists and how the figure of bends and their agreement in the stator laminations greatly influence the cardinal relationships such as magnetomotive force ( mmf ) , back EMF, and torsion for both category of machines [ 1 ] , [ 2 ] . Brushless PM motor is like an initiation motor and all other motor that comprise of two chief portion. The non-moving portion that includes the spirals of wire is called stator and the moving or revolving portion that caries the lasting magnet is called rotor. In between rotor and stator there is an air-gap that separates the two parts. Normally, the rotor is placed inside the stator. This building is safer because the stator outside can move as a shield to the revolving portion. However, it is besides possible for the rotor to execute on the exterior of the stator. This type frequently called as exterior rotor or inside-out rotor. It proves to hold higher efficient than interior rotors [ 2 ] . Brushless PM motor can be constructed in two basic form ; radial-flux or axial-flux type. In radial-flux type, the stator twists and lasting magnets are structured radially. Therefore, the magnetic field is distributed in radial way between the stator and rotor. This type of motor is the most common form of motor and more favorable due to minimisation of electric burden caused by the presence of stator slots. For radial-flux motor, the magnetic field are going in axial way across the air-gap inside the motor. This motor resembles a battercake form. Small size and rugged building characteristics make this type of motor preferred for in many applications. In these motor, the figure of Cu used are limited caused stator twists tend to be air-gap twists. Consequently, sum of lading possibility can be confined [ 8 ] . There are many ways to put lasting magnets on the rotor [ 2 ] . Largely, there are three basic topologies of brushless PM machine. Surface-mounted lasting magnet ( SPM ) rotor has magnets mounted on the rotor surface and confronting the air spread, while interior lasting magnet ( IPM ) rotor has buried magnets inside the rotor. SPM rotors offer higher air-gap flux denseness because the magnet straight faces the air-gap. Magnetization way for this constellation is merely in radial. Disadvantages of SPM rotor constellation are lower hardiness as they are non closely fitted into the rotor laminations to their full thickness. Therefore, SPM rotors are non preferred for high-speed applications. IPM rotor is ideal for high velocity application because of the building is designed to be automatically robust. There is another type of rotor topologies referred as surface-inset rotor which is combine some advantages of both surface mounted and interior lasting magnet motors [ 7 ] . This agreeme nt is more automatically robust compared to SPM rotor as the magnets do non prominent out of the rotor laminations giving it mechanical strength from winging out [ 2 ] . Weaving agreement is one of the of import constituents to be considered in planing a brushless machine. Its agreement will find the motor back EMF whether it is sinusoidal or trapezoidal back EMF. Weaving agreements which are most normally used for 3-phase radial-flux brushless PM motor can be classified as overlapping and non-overlapping [ 3 ] . Distributed and concentrated is type of overlapping twist and frequently utilised for ac operation due to sinusoidal back EMF produced. Concentrated weaving with either all dentitions or jump dentitions wound is a type of non-overlapping twist that aim to obtain trapezoidal back EMF wave form. The right twist for a machine is really much a map of the pole figure and slot figure and whether there is single-layer or double-layer twist [ 3 ] . The type of magnet used will hold a great consequence on the motor public presentation and cost [ 3 ] . There are four categories of modern magnetic stuffs, each based on their material composing. Within each category is a group of classs with their ain magnetic belongingss. These general categories are ; Neodymium Iron Boron, Sm Co, ceramic and Alnico. Amongst the available PM stuffs, Alnico magnets can hold flux densenesss equivalent to soft magnetic chainss but they get easy demagnetized due to lower values of coercive force as compared to ceramic magnets [ 5 ] . Ceramic magnets are economical but their maximal energy denseness merchandise is low due to lower values of memory. Rare Earth and Sm Co metals have comparatively good magnetic belongingss, but they are expensive. Other than polymer bonded rare Earth magnets, for illustration, ferrite and Co based metallic magnets are physically difficult and brickle. Therefore, choice of the peculiar PM stuff is application particular ; nevertheless, Neodymium-Iron-Boron ( Nd-Fe-B ) rare earth magnets are more in demand because they provide the highest energy denseness and higher residuary flux denseness than others.( vitamin E ) MethodologyPhase 1: Literature Reappraisal Researching through books, articles, diaries and cyberspace beginnings to reexamine the design issues and technique for brushless PM motors. Find out what the available engineering in the market, and what the best attack to run into design demand. Phase 2: Design of Undertaking Modelling, and therefore simulation survey can greatly ease to planing the machine while maintaining the desired hardware facet in head. 2-D Finite Element Analysis is used for the designing. Typical design measure for brushless PM motor is: Reappraisal demands Choose the lasting magnet stuff for the rotor. Choose the soft Fe for the stator lamination. Match the mechanical parametric quantities as input to the plan ( size, volume, weight ) . Choose the figure of rotor poles and stator slots Using the package, fit the torsion and velocity demands with the electrical inputs and alter the internal motor geometry as required. Choose the twist constellation and optimize bends, wire size, and stator twist slot fill. Check the package outputs for cogency. Run other solutions changing certain parametric quantities for optimisation such as attention deficit disorder and take a twist bend, change air spread between rotor and stator, alteration magnet thickness and look into the package solutions until meet the demands and choose the best lucifer. This stage is of import to look into whether the motor can work every bit desired before implementing it on hardware. Phase 3: Analysis of the Design The end products of the simulation being observe and analyze. The simulation is to see whether the end product produced is same with coveted end product in term of velocity and torsion. Phase 4: Preparation for presentation and study authorship Preparation for the presentation for Seminar 2 and composing the study ‘s bill of exchange. Passing in of the completed thesis after presentation.( degree Fahrenheit ) MilestonesUndertaking undertakingExpected DateLiterature ReviewMotor design and simulationSimulation provingAnalysis and treatmentReport composing( g ) Mentions[ 1 ] D. C. Hanselman, Brushless Permanent Magnet Motor Design. Lebanon, OH: Magna Physics, 2006. [ 2 ] R. Krishnan, Permanent Magnet Synchronous and Brushless DC Motor Drives. Boca Raton, FL: CRC, 2010. [ 3 ] D. G. Dorrell, M.-F. Hsieh, M. Popescu, L. Evans, D. A. Staton and V. GroutA â€Å" A reappraisal of the design issues and techniques for radial-flux brushless surface and internal rare-earth lasting magnet motors † , A IEEE Trans. Ind. Electron. , A 2011. [ 4 ] M. S. Ahmad, N. A. A. Manap, and D. Ishak, â€Å" Permanent magnet brushless machines with minimal difference in slot figure and pole figure, † in Proc. IEEE Int. PECon, Johor Baharu, Malaysia, Dec. 1-3, 2008, pp. 1064-1069. [ 5 ] F. Magnussen and H. Lendenmann, â€Å" Parasitic effects in PM machines with concentrated twists, † IEEE Trans. Ind. Appl. , vol. 43, no. 5, pp. 1223-1232, Sep./Oct. 2007. [ 6 ] A. M. EL-Refaie, â€Å" Fractional-slot concentrated-windings synchronal lasting magnet machines: Opportunities and challenges, † IEEE Trans. Ind. Electron. , vol. 57, no. 1, pp. 107-121, Jan. 2010. [ 7 ] S. Van Haute, G. Terorde, K. Hameyer and R. Belmans. Modelling and execution of a lasting magnet Synchronous motor thrust utilizing a DSP development environment. Katholieke Universiteit Leuven, Belgium. [ 8 ] K. Sitapati and R. Krishnan, â€Å" Performance comparings of radial and axial field permanent-magnet, brushless machines, † IEEE Trans. Industry Appl, vol. 37, no. 5, pp. 1219-1225, Sept./Oct. 2001. [ 9 ] A.M. EL-Refaie and T.M. Jahns, â€Å" Optimal flux weakening in surface PM machines utilizing fractional-slot concentrated twists, † IEEE Trans. Ind. Appl. , vol. 41, no. 3, pp. 790-800, May/Jun. 2005. [ 10 ] N. Bianchi, S. Bolognani, and G. Grezzani, â€Å" Design considerations for fractional-slot weaving constellations of synchronal machines, † IEEE Trans. Ind. Appl. , vol. 42, no. 4, pp. 997-1006, Jul./Aug. 2006. [ 11 ] D. Ishak, Z. Q. Zhu, and D. Howe, â€Å" Comparison of PM brushless motors, holding either all dentitions or jump dentitions lesion, † IEEE Trans. Energy Convers. , vol. 21, no. 1, pp. 95-103, Mar. 2006. [ 12 ] D. Ishak, Z. Q. Zhu, and D. Howe, â€Å" Permanent magnet brushless machines with unequal tooth breadths and similar slot and pole Numberss, † IEEE Trans. Ind. Appl. , vol. 41, no. 2, pp. 584-590, Mar./Apr. 2005. [ 13 ] O Ronghai, M Aydin and T A Lipo. ‘Performance Comparison of Dualrotor Radial-flux and Axial-flux Permanent-magnet BLDC Machines ‘ . Proceedings of IEEE IEMDC'03, 2003, pp 1948-1954. [ 14 ] S Hwang, J Eom, Y Jung, Dee and B Kang. ‘Various Design Techniques to Reduce Cogging Torque by Controlling Energy Variation in Permanent Magnet Motors ‘ . Minutess on Magnetisms, vol 37, no 4, July 2001, pp 2806-2809.CalciferolACCESS TO EQUIPMENT AND MATERIAL / KEMUDAHAN SEDIA ADA UNTUK KEGUNAAN BAGI PROJEK INIEquipmentPeralatanLocationTempatTocopherolBUDGET /BELANJAWANPlease bespeak your estimated budget for this undertakingSila nyatakan anggaran bajet bagi cadangan projek iniBudget inside informationsButiran belanjawanAmount requested by applierJumlah yang dipohon oleh pemohonRemark by panelFYP 1PSM 1 ( RM )FYP 2PSM 2 ( RM )E ( I )Project Materials & A ; SuppliesBekalan dan Bahan ProjekE ( two )Care and Minor Repair ServicesBaik pulih kecil dan ubahsuaiE ( three )Professional ServicessPerkhidmatan IkhtisasE ( six )Accessories andEquipmentAksesori dan PeralatanSum SumJUMLAH BESARFDeclaration by campaigner / Akuan Calon ( Please tick ( a?s ) ) : / ( Sila tanda ( a?s ) ) :I hereby confess that:Saya dengan ini mengaku bahawa:All information stated here are accurate, Supervisor and panel has right to reject or to call off this proposal without anterior notice if there is any inaccurate information given.Semua maklumat yang diisi adalah benar, Penyelia dan panel berhak menolak permohonan atau membatalkan tawaran cadangan ini pada bila-bila Masa sekiranya keterangan yang dikemukakan adalah tidak benar.Application of this Undertaking Proposal is presented for a FYP 1 seminar.Permohonan cadangan projek projek ini dikemukakan untuk Seminar PSM 1.Date: Candidate ‘s Signature:Tarikh: Tandatangan Calon: ___________________________GramRecommended by FYP SupervisorPerakuan Penyelia PSMPlease tick ( a?s )Sila tandakan ( a?s )Recommended:Diperakukan:A. Highly RecommendedSangat DisokongB. RecommendedDisokongC. Not Recommended ( Please stipulate ground )Tidak Disokong ( Sila Nyatakan Sebab )Remarks:Ulasan:â₠¬â€ — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — â⠂¬â€ — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — â⠂¬â€ — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — â €” — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — â €” — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — à ¢â‚¬â€ — — — —Name: Signature:Nama: Tandatangan:Date:Tarikh:Appendix A: Flow Chart of Project ActivitiesStart Literature Review and stipulate demand Simulation survey and Motor design NO Simulation Testing Yes Analysis and Report WritingEndAppendix B: Undertaking Schedule of Project Activities ( Gantt chart )Undertaking undertakingConcluding Year Undertaking 1Concluding Year Undertaking 2Sept Oct Nov Dec Jan Feb Mar Apr Japanese apricot Jun Literature Review and theory apprehension Motor design and simulation Simulation proving Analysis and treatment Report composingAppendix C: TURNITIN Report must be attached

Hrm Current Practices Essays

Hrm Current Practices Essays Hrm Current Practices Essay Hrm Current Practices Essay Presenting Author: Prof. Bhavesh B. Pandya. Institute of Business Management and Research (IBMR), Near Asia School, Drive-in Road, Ahmedabad. E-mail: prof. [emailprotected] co. in, [emailprotected] com. Theme: The prime objective of HRM is to have highly committed, talented, and happy workers in organization. There is shifting change in the importance of basic input that requires in business activity. Four basic inputs are as under. a)Man, b)Machine, c)Material, d)Money, e)Land. If we go through the post industrial revolution era then it’s clearly seen that firstly great importance was given to money, then machinery, material. But in today’s time period if we go through the present scenario then ‘Man’ is considered as most important input and playing vital role in success of overall business affairs. The difference between wining company and losing company is difference among their employees. The justification of this statement lies in the Mahabharata war. Kaurava were very much powerful in comparison with the Pandava, though the Pandavas were winner. Why Pandavas won that war? The answer is people that they were having. People with dedication, courage, commitments, ethics and tactics too. And another strong reason behind it was people with vision. All the company can go for the same machinery, latest machinery, tools, equipments, materials, plan, organization, whatever the rival firms have but they cannot go for the same kind of people. I firmly believe in one thing that Human resource is the one of the most important function of management as it is very difficult to manage and that’s why it is important now a day. And this is the only live resource that we can see in the business firm. And as it is live resource it has some unique aspect in comparison with other physical resources. The important one is that human have emotions, they sense the things, compare the things, and expects for what they contribute. Just before couple of days back it was there in ‘The Times of India’ that what required now a days in business. 85% social / human skill is required and only 15 % technical skill is required to be effective at work place. This particular article reveals that today’s employees are more sensitive and emotional one. So, they must be handling with care. I read in one book i. e. The Honey Bee, it was written in this way, ‘Workers are like flowers. They have to be gently and delicately handled. A flower will not attain it its full grandeur unless it is allowed to blossom fully. Workers too would not be able to reach their full heights of efficiency unless they are also allowed to blossom fully. If employees are most satisfied then they can put their heart in doing work and can take the firm at the apex too. And here employee satisfaction is more important in getting desired organizational effectiveness. So, the point is that talented, committed, and skilled employees must be preserved for long lasting profitability organization. And for this management must satisfy their employees, work more on giving feedback on their performance, keep motivating them and always lead them whenever they required, allow them to put forwards their ideas and suggestions and provide opportunity to work on the sam e. So, here management people should go through that what their employees actually expect from them and not what they know about their expectation (Chart no: 1). And this kind of process will result into the highest degree of satisfaction among them as management is acting as per their point of expectation. And this satisfaction will help in charging up them for all time in all different work whenever assigned to them. Even happy employee can put more efforts then a dissatisfied one. Here below is the table that gives clear insight into the picture of what employees want and what managers think employees want. Chart 1. What employees want what managers think employees want.

Chemistry Review Chapters 1 2

Therefore the rings of electrons underneath the valence atoms shield the valence electrons from the nucleus so that the atom isn’t pulled in as tight as the one before it. o Trends for atomic size: As you go down a periodic table, atoms get smaller Because the protons increase as you go down a period, the positive charge on tighter to the nucleus rather looser. o Trends for ionization energy: Ionization energy tends to go down a group o As you go down a period the attraction between the nucleus and the electrons in the outer energy level decreases. o Ionization energy tends to increase across a period. o As you go across a period the attraction between the nucleus and the electrons in the outer energy level increases. Therefore, more energy is needed to pull an electron away from its atom. Lewis structure: a symbolic representation of the arrangement of the valence electrons of an element  · Octet: an arrangement of eight electrons in the valence shell of an atom  · Ioniza tion energy: the energy that is needed to remove an electron from a neutral atom  · Atomic mass unit (u): a unit of mass that is 1/12 of the mass of a carbon-12  · Radioisotope: an unstable isotope of an element, which undergoes radioactive decay  · Mass number: The total number of protons and neutrons in the nucleus of one of its atoms. Each proton or neutron is counted as one unit of the mass number. Energy level: fixed, three-dimensional volume in which electrons travel around the nucleus.  · Valence electron: an electron that occupies the outermost energy level of an atom.  · Stable octet: an arrangement of eight electrons in the valence shell of an atom.  · Electron affinity: the change in energy that accompanies the addition of an electron to an atom in the gaseous state.  · Cation: a positively charged atom.  · Anion: a negatively charged atom. Theories: Law of Conservation of mass: During a chemical reaction, the total mass of the substances involved does not change. Law of Definite Proportions: Elements always combine to form compounds in fixed proportions by mass. (Eg. Water always contains the elements hydrogen and oxygen combined in the following proportions: 11% hydrogen, 89% oxygen) Lesson 3 Ionic and Covalent compounds  · Chemical Bonds: the forces that attract to each other in compounds. o BONDING INVOLVES THE INTERACTION BETWEEN THE VALENCE ELECTRONS OF ATOMS WHICH USUALLY CREATES A MORE STABLE BOND THAT AN ELEMENT ON ITS OWN.  · Ionic compound: between a non-metal and a metal where the metal loses an electron and the non-metal gains it Characteristics of an ionic bond consist of:  § Normally happens between a metal and a non-metal  · Metals tend to lose electrons, non-metals tend to gain them.  § Very high melting point  § Easily dissolved in water  § Good conductor of electricity, in water or on its own.  · Covalent compound: a bond between two non-metals (or a metal and a non-metal when the metal has a high electron af finity), where atoms share electrons o Characteristics of a covalent bond consist of:  § Low melting point  § When contained under high pressures or temperatures, becomes liquid  § Weak conductor of electricity Somewhat soluble o Polar covalent compound: a bond where the electronegativity is not great enough to completely bond to the other atom. Although, it does move closer to an atom, it never completely bonds. (between 0. 5 and 1. 7) This therefore means that when the electrons are partially exchanged, rather than having a + or – sign, they receive a ? + or ? – symbol  · Electronegativity: the measure of an atoms ability to attract electrons in a chemical bond. (EN) the opposite of atomic size which therefore means that as the atomic size increase, the electronegativity decreases If the electronegativity difference is 0. 00-1. 6 the bond is covalent. o If the electronegativity difference is over 1. 7 and up the bond is ionic.  · Octet rule: atoms bond in o rder to achieve an electron configuration that is the same as the electron configuration a noble gas. (8 valence electrons)  · Isoelectric: when two atoms or ions have the same electron configuration. (e. g. Cl and Ar)  · Molecular compounds: See covalent bonds  · Intramolecular forces: the forces that bond covalent bonds together  · Intermolecular forces: the forces that bond ionic bonds together Metallic bonding: in order to combine two metals both metals lose their valence electrons and combine them in a free flowing â€Å"sea† of electrons so that the electrons are shared equally by all atoms that join the bond.  · Alloy: a homogeneous mixture of two or more metals.  · Lone pairs: electron pairs that are not involved in bonding  · Bonding pairs: electron pair that are involved with bonding.  · Polar molecule: a molecule with a partial negative charge on one end and a partial positive charge on the other end.  · Non-polar molecule: a molecule that has nei ther a positive nor negative end.

Economic Implications of IPhone5 Research Paper

Economic Implications of IPhone5 - Research Paper Example It was desired that, with the launch of Iphone5, an estimated 3 billion dollars would be channelled into the United States economy by the end of 2012. In spite of this contribution by Iphone5, the expected economic growth of the United States is to be within a weak rate of 2-2.5% between the periods of October to December 2012 (Rushe, 2012). With the release of Iphone5, an estimated pre-order sale of over two million units was recorded, using these records, Apple hoped to sell more than forty million units by the fourth quarter of 2012. With such deliberations, it is evident that Iphone5 has played a great role in improving the economy in different ways. Positive impact of iphone to the economy With these kinds of figures, it is obviously noted that Apple is growing together with its products, which is a good sign of the economic growth of the United States. It is projected that the sales of Iphone5 could end up boosting the United States economy (Worstall, 2012). Iphone5 would produ ce an estimated 3.2 billion dollars in the fourth quarter, or 12.8 billion dollars annualized, which would end up adding 0.33% to the GDP growth in the last quarter of 2012, even when previous Iphone generations are kept at a solid pace. The last Iphone4 launch was virtually around the same time as that of Iphone5 in 2011 (Agarwal, 2012). The overall sales within the launching month outperformed the expected expectations. Iphone sales occur either in retail stores or on-line. Over half of the 0.8% core retail sales increase, manifested during the sale of Iphone4 occurred in two main categories: online and computer, and software sales (Rushe, 2012). These combined, resulted in the largest monthly increase to be recorded by Apple. This incremental growth over the fourth and third quarter sales at the stores, if credited to Iphone, would have resulted in a growth of 0.1% to 0.2%-point to fourth quarter growth (Curwen & Whalley, 2010). This portrays an upward trend as compared to the gr owth that was portrayed when the Iphone4 was launched. This trend helps illustrate the fact that Iphones are affecting the American economy positively (Worstall, 2012). Apple strives to develop innovative and groundbreaking technology, which supports the consumers even in the stagnating and a weak economy of the United States. Apple strives to consistently produce products that are better than their previous ones and those of their competitors too. Apple has a big future together with Iphone5 which also reflects a positive future for the United States economy (Rushe, 2012). This positivity may be seen from the fact that, with recent updates on the Iphone5, which include an upgrade in Chinese language recognition with a comprehensive Chinese dictionary. These upgrades will aid Apple to fully penetrate the Chinese markets. This will enable them access an additional potential users amounting to nearly 120 million who could end up adding an additional 30-40 billion dollars in sales (Wor stall, 2012). Although Iphones are manufactured overseas, most of the prices paid on purchase of these gadgets add value domestically in relation to advertising, profits, retailing and wholesaling, which end up being counted as part of the G.D.P (Agarwal, 2012). The retail price of the new Iphone is estimated to be around six hundred dollars. Out of this money, two hundred dollars is to cover for the importation cost while the

Investment Theory, Rational and Irrational Essay

Investment Theory, Rational and Irrational - Essay Example For example, a man may instantly fall in love with a woman and propose to marry her, solely moved by the physical beauty of the woman; but this same man wouldn't invest in a company solely inspired by looking at the rich and luxuriant office premises of that company. He would definitely make further enquiries before he decides to take any step. In economics, or while making any kind of profit and loss decisions in general, we see men at their rational best. Nonetheless, human beings are still good old Homo Sapiens and the much anticipated rise of Homo Economicus never really took place. We make mistakes, we come under the sway of our emotions, we give in to our momentary whims often enough and later come to regret them as often enough. There are differences between person to person of course. Some of us are more intelligent, practical, cool-headed and experienced while arriving at decisions, while many others may not be as rational and practical. All in all, though, there has been fo und out to be a significant degree of irrationality and inconsistency at play when people make economic decisions. A hybrid branch of economics and psychology called behavioural finance has evolved to study the element of irrationality in the process of decision making; it endeavours to better understand and explain how emotions and cognitive errors influence people when they are making investment-related or other kinds of monetary decisions. But, in fact, behavioural economics consists of theories and empirical investigations into human response to risk, and as such its insights are relevant to any field where decision making is involved and a significant aspect of risk is present. A basic, and almost commonsensical, finding in this field of study is that people tend to be generally more risk-averse than generally thought of. In 1979, Daniel Kahneman and Amos Tversky propounded their "Prospect Theory," studying human behaviour in relation to risk. In essence what they have found out was that, contrary to the dictates of logic that were taken for granted in the standard expected utility theory of neo-classical economics, people placed different weights on gains and losses and on different ranges of probability. Translated in simple terms, this means that individuals are generally much more distressed by prospective losses than they are happy by equivalent gains. To give a more concrete measure to this rather subjective tendency, some economists have arrived at the conclusion that the difference is almost twice, i.e., people perceive the loss of 1 twice as painful as the pleasure derived from the gain of 1. But there is an interesting twist to this observation. I t has been found that faced with a sure gain, individuals become risk-averse, while faced with a sure loss they become more willing to take risk. For example, between a situation of winning 10 for certain, and winning 20 or nothing each with a 50% chance - it has been shown that most people would go for the former. In a real-life situation, faced with a sure gain of 10, people become risk-averse and are less likely to go for 20 with only a 50%

Mike Tyson Research Paper Example | Topics and Well Written Essays - 1000 words

Mike Tyson - Research Paper Example He lived in the Bedford-Stuveyesant district of Brooklyn but his family experienced tremendous hardship in this area which eventuated a move to the Brownsville region. Tyson was a poor student and struggled in his daily life. This was only compounded by the death of his mother when Tyson was sixteen years old. This event had a tremendous impact on Tysons personal and professional life and it eventually led to his involvement in boxing. He would later say, â€Å""I never saw my mother happy with me and proud of me for doing something: She only knew me as being a wild kid running the streets, coming home with new clothes that she knew I didnt pay for. I never got a chance to talk to her or know about her. Professionally, it has no effect, but its crushing emotionally and personally" (Heller, pg. 79). During this period Tyson became involved with boxing trainer Cus DAmato who would work with Tyson and hone his boxing skills in the amateur ranks. This relationship would come to be a str ong bond that would result in DAmato becoming Tysons eventual legal guardian. Its also been argued that later in life the loss of DAmato would have a tremendous adverse impact on Tysons direction and professional career. After the death of Tysons mother he became increasingly involved with juvenile delinquency and fighting. Its been noted by a number of researchers that Tysons first fight was with another individual who had killed one of his prized birds (OConnor). This juxtaposition of Tysons ferocious side with an almost childlike and sensitive innocence have become a recurrent narrative throughout Tysons life. Tyson also experienced a great amount of conflict that is related to the rather unique, high-pitched voice, as children would oftentimes tease him resulting in furthered shows of aggression. Eventually Tyson was sent to the Tryon School for Boys juvenile detention center, where he was discovered by a former boxer that would

History of Wine and History of Wine Making Processes

History of Wine and History of Wine Making Processes Introduction Wine is one of the oldest things in history. It was part of the history since the pharaohs existence and it is still to these days. Wine was consumed for several reasons such as rituals, religious purposes, or just for the love of it. This research will discuss the general history of wine, where the first grapes were trodden, a general history of wine making, the process of making wines, classification of wines and different point of views of wine from different people. This will answer the question: What does one need to know about wine? Wine making has been around for thousands of years. It has been used for at least 4,500 years. Egyptian records dating from 2500 BC refer to the use of grapes for wine making (â€Å"The Wine Making Process† 2008). The first wines seem to have originated in the Middle East. In the Old Testament, there are also frequent references to wine. In its basic form, wine making is a natural process that requires very little human intervention. Mother Nature provides everything that is needed to make wine; â€Å"it is up to humans to embellish, improve, or totally eradicate what nature has provided, to which anyone with extensive wine tasting experience can attest† (â€Å"The Wine Making Process† 2008). There are five basic components or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling (â€Å"The Wine Making Process† 2008). Undoubtedly, one can find endless deviations and variations along the way. In fact, it is the variants and little deviations at any point in the process that make life interesting. They also make each wine unique and ultimately contribute to the greatness or embarrassment of any particular wine. What One Needs to Know About Wine Wine is an alcoholic beverage made from the juice of grapes. During fermentation, the yeasts digest sugars found in fruit juice, producing alcohol and carbon dioxide gas in the process. Although grapes are the most common fruit used to make wine, wine is also made from the fermented juice of pears, apples, berries, and even flowers such as dandelions (Gabler 2003). Wine naturally contains about 85 to 89 percent water, 10 to 14 percent alcohol, less than 1 percent fruit acids, and hundreds of aroma and flavor components in very small amounts. Wine character is derived from many factors including the grapes it is made from, where they were grown, and the production techniques applied by the wine maker (Anderson 1989). The practice of making wine is as old as our most ancient civilizations, and wine has played a central role in human culture for more than 8,000 years. In contrast to most foods and beverages that spoil quickly or that can spread disease, wine does not spoil if stored properly. The alcohol in wine which is called ethanol, is present in sufficient concentrations to kill disease-causing microorganisms, and throughout history, â€Å"wine was often safer to drink than water or milk† (McGovern 2003). This property was so significant that before the connection between microorganisms, poor sanitation, and disease was understood, ancient civilizations regarded wine as a gift from the gods because it protected against disease. The earliest scientific evidence of grapes is the fossil vines. In the Old Testament of the Bible, Noah planted a vineyard and made wine (McGovern 2003). As cultivated fermentable crops, honey and grain are older than grapes. Wine and history have greatly influenced one another. History of Wine Wine was discovered by accident as a natural phase of grape spoilage. It has been established that by about 4000 BC, grape cultivation and wine drinking had started (McGovern 2003). The first developments were around the Caspian Sea and in Mesopotamia. There are also some texts found in tombs which prove that wine has been used in ancient Egypt. Priests and royalty were using wine during ceremonies, while beer was drunk by the workers. The Egyptians developed the first arbors and pruning methods (Hurley 2005). Archeological excavations have uncovered many sites with sunken jars, and this gave researchers the idea that ancient people have known that temperature had effect on stored wine (â€Å"Wine History† 2008). The spread of the Greek civilization started the wine origin in Europe. â€Å"Homers Odyssey and Iliad both contain excellent and detailed descriptions of wine† (Arkell 2006). Wine was an important article of Greek commerce and Greek doctors (i.e. Hippocrates). The Greeks also learned to add herbs and spices to mask spoilage. Starting at about 1000 BC, the Romans made major contributions in classifying grape varieties and colors, observing and charting ripening characteristics, identifying diseases and recognizing soil-type preferences (â€Å"Wine History† 2008). They became skilled at pruning and increasing yields through irrigation and fertilization techniques. They also developed wooden cooperage which is a great advance for wine storage which had previously been done in skins or jars. They may also have been the first to use glass bottles. The Process of Wine-Making Wine is the product of the fermentation by yeast of grape juice or grape must which is a grape juice that still contains the fruits skins and seeds. Once the grape sugar has been completely consumed, fermentation is complete, and wine has been produced. Enology is the science that deals with wine making. The basic production elements of wine are simple, manipulation of the grapes, juice or must, and wine to produce the desired combination of flavors and aromas which is very difficult. Many recognize this process as an art form. Wine makers try to optimize production of specific aromas and flavors that is described with terms like cherry, chocolate, and vanilla; and minimize the formation of negative flavors and aromas that is described as wet dog, plastic, and rotten egg. It is also important that the wine acids and alcohol are balanced. If the wine is too acidic, the wine may taste sour. If the ethanol level is too high, the wine will have a strong taste of alcohol. Harvesting The single most important factor that contributes to a wines character is the grapes that are used. Grapes influence the wines flavor, alcohol content, acidity, and even its color. White wine, which is actually straw to golden-yellow in color, is produced from white grapes, and red wine is produced from red grapes. Red and white wine production is basically the same except for one primary difference: the presence of the grape skins during fermentation. White grapes are crushed and the juice separated from the skins prior to fermentation. Red wine is fermented with the grape skins. Red pigments that are called anthocyanins and other compounds in the grape skins are extracted during the fermentation process to divulge the characteristic red color of the wine as well as other features (â€Å"The Wine Making Process† 2008). A blush or rose wine is light pink in color and is produced from red grapes not fermented with the skins. A little pigment is released when the red grapes are crushed, but not to the same extent as during fermentation. Crushing and Processing In modern wine production, the grapes are harvested from the vineyards and taken to a winery where they are passed through a machine called a destemmer-crusher that separates the fruit from the stems and cracks the berries open to release the juice (â€Å"The Wine Making Process† 2008). To make white wine, the must is transferred to a press where pressure is applied to separate the juice from the skins. The amount of pressure used influences what flavor compounds are extracted from the skins. After pressing, the white juice without the skins is transported to a fermentation tank. In red wine production, the must from the crusher is transferred directly to a tank for fermentation. Fermentation The containers used for fermentation are mostly stainless steel or wood. The type of container used and the temperature of fermentation influence the characters of the wine. Many of the aroma components of wine are volatile that is, they leave the wine by evaporation. This evaporation occurs faster at higher temperatures, so to retain fruity characters in the wine the temperature of fermentation must be controlled, usually by direct cooling of the fermentation tanks (â€Å"The Wine Making Process† 2008). Stainless steel is much easier to cool than wood and is preferred for temperature-crucial fermentation. Clarification The wine maker may allow fermentation to proceed relying only on the yeast naturally present on the grape skins and in the winery equipment or the wine maker may add extra yeast in a process known as inoculation. Two yeast species are used in fermentation, Saccharomyces cerevisiae or Saccharomyces bayanus (â€Å"The Wine Making Process† 2008). Yeast is responsible for the presence of positive but also negative aroma characters in wine. For example, when yeast is under stress it produces a compound called hydrogen sulfide, which smells like rotten eggs. To avoid this undesirable quality, a wine maker may add nutrients to the fermentation tank. The duration of fermentation also influences wine character. Other naturally occurring microorganisms may grow in the must or juice, affecting the flavors and aromas of the finished wine. For example, lactic acid bacteria use the acids in wine as a source of energy, reducing the wines acidity. These bacteria also produce other aromas and are responsible for the buttery smells that can be found in wine. Sometimes the wine maker restricts the growth of lactic acid bacteria, especially if the wine is already low in acidity or if the buttery character would clash with other aromas of the wine. The acetobacter which is â€Å"another type of bacteria can spoil the wine by converting ethanol to acetic acid to make vinegar† (â€Å"The Wine Making Process† 2008). When fermentation is complete, red wine is separated from the stems and grape skins by passing it through a press. Both red and white wines appear cloudy after fermentation, and the wine maker must wait for the yeast and other solids to settle to the bottom of the fermentation tank, forming sediment called the lees (Warrick 2006). The clear wine is racked or drawn off the lees and stored in a clean cask. In a process called fining, the wine maker may further clarify the wine by adding ingredients that attract unwanted particles, such as proteins that can cause cloudiness. These added ingredients settle to the bottom and can be easily removed. Aging and Bottling After fermentation, the wine maker has to decide how the wine will be aged. Aging of wine significantly affects the flavors and aromas present, and several different techniques are used. For example, wine aged in oak barrels picks up some flavor and aroma characters from the oak wood, a very desirable quality in some wines. A wine may be aged under conditions encouraging the loss of some of the fruity, volatile compounds, producing a wine rich in other characters, such as spicy or toasted flavors. Air exposure during aging can cause the phenolic wine compounds, extracted from grape skins and seeds, to combine with each other, producing large chemical compounds called â€Å"tannins† (â€Å"The Wine Making Process† 2008). Over time the tannins become so large that they form reddish-brown sediment in the bottle. This reduces wine bitterness and astringency. The length of time a wine is aged before it is bottled determines the extent to which these reactions occur. Once the wine has been aged, it is ready to be put into bottles, where it may continue to slowly age for many years. The Components of Wine The tannins are a component of a wine that is derived from the pips, skins and stalks of grapes. They are vitally important if a wine is intended to age, as they are a natural preservative. The tannins give structure and backbone to the wine (Robinson 2001). Tannins are of more importance in the ageing of red wines rather than white. The tannins act as a preservative, and as they fade over many years, the simple, primary fruit flavors have time to develop into the more complex flavors that are found in fine, aged wines (â€Å"The Components of Wine† 2008). As like with fruits, wines need acidity. Some acids, such as tartaric acid, are known as volatile acids, and in small amounts these can really lift the flavors in the wine. Too much, and the wine begins to resemble furniture polish, acetone or even vinegar (Robinson 2001). â€Å"Higher acidity denotes a wine from a cooler region, such as Northern France, England or New Zealand while low acid wines come from countries with warmer weather, such as Australia, where acidity in the harvested grapes is often low enough to warrant chemical acidification† (â€Å"The Components of Wine† 2008). Alcohol is the product of fermentation of the natural grape sugars by yeasts, and without it wine simply doesnt exist. The amount of sugar in the grapes determines what the final alcohol level will be. The conversion of sugar to alcohol is such a vital step in the process of making wine, that the control of fermentation is the focus of much of the attention of the modern winemaker. Fermentation generates heat, and a cool, controlled fermentation will result in very different flavors in the wine when compared with wines where fermentation is allowed to run riot (â€Å"The Components of Wine† 2008). The level of sugar in the wine determines how sweet it tastes. Even wines that taste very dry have some degree of residual sugar.Most dry wines have less than 2g/L of sugar, although levels of up to 25g/L may be present in wines which still taste dry due to the presence of acidity and tannin alongside the sugar (â€Å"The Components of Wine† 2008). The greater the amount of residual sugar in wine, the sweeter it taste. Many wines are matured in oak barrels, and some are even fermented in oak. Oak from different sources will impart different characteristics on the wine, but in general oak maturation gives aromas of butter, toffee, caramel, vanilla, spice and butterscotch. It all depends on how much oak is used, how much of it is new as opposed to re-used, how long the wine stays in contact with the wood, whether the wine is merely aged in oak or whether the fermentation takes place in it, how the oak has been treated, and so on. For instance, barrels that have been toasted, which means the cooper has formed them around a small fire, often burning the oak shavings he has produced in the manufacturing process, will have aromas of smoke and toast (â€Å"The Components of Wine† 2008). Barrels that have been steamed during manufacture, however, may give more oatmeal aromas. Although grapes affected by Botrytis look terrible, discolored and shriveled, they are the starting point for making some fabulous wines. The Botrytis has the effect of reducing water content in the grapes, concentrating the grape sugars. The quantity of wine is thus reduced, one reason touted for the cost of these bottles. Another is the need for careful selection of botrytis-affected grapes, requiring large numbers of pickers making numerous passes through the vineyard during the harvest weeks (â€Å"The Components of Wine† 2008). The wine that results has a rich, luscious texture, with sweet, concentrated fruit flavors. In many wines, the yeasts themselves are the cause of certain flavors. When a wine has completed fermentation it remains cloudy and contaminated with dead yeast cells. Many different techniques are employed to clarify the wine. Wines that remain on the lees for a long time, however, will take on extra richness and texture, with bread-like, biscuit-like aromas. The Classification of Wine Wines are categorized using a number of different methods. Sometimes they are grouped into different categories by grape variety, region of origin, by color, by the name of the wine maker or viticulturalist, or by production technique. Three basic groups of wines are most easily distinguishable for the consumer: table wines, sparkling wines, and fortified wines. Table Wines Table wines which are also known as still or natural wines are produced in many different styles and make up the majority of wines on the market. Traditionally consumed as part of a meal, table wines contain between 10 and 14 percent alcohol and are further classified by their color, sugar content, and the variety and origin of the grapes that were used (Parker 2002). Depending on the grape variety and wine-making technique, wines can be white, red, or pink in color. Most table wines are fermented until they are dry that is, all the grape sugar has been turned to alcohol by the yeast. Slightly sweet or off-dry wines are made by stopping the fermentation before all the sugar is gone or by adding grape juice back to the wine afterwards. In wine-producing regions outside of Europe, particularly California and Australia, table wines are often classified by the grape variety they are made from. At least 75 percent of the grapes used to produce the wine must be of the named grape variety. Chardonnay, for example, is wine made from at least 75 percent chardonnay grapes. Wines classified this way are sometimes called varietals, and include wines such as Riesling, cabernet sauvignon, and merlot (â€Å"A Brief History of Wine† 2004). The traditional European classification system puts more emphasis on the region—or appellation—where the wine is from. The French system of Appellation dOrigine Contrà ´là ©e labels wines based on their geographical pedigree (â€Å"A Brief History of Wine† 2004). The most renowned wine-producing regions in France, and possibly the world, are Burgundy, in central France, and Bordeaux, a region on the southwestern coast of the country. Bordeaux maintains a famous geographical classification system for some of its viticulture areas, dating back to the year 1855. Bordeaux ranks its best wineries, called chà ¢teaux, and their vineyards—crus, into five classes called grand crus. The highest class, called premier grand crus, is still held by only five wineries: Chà ¢teau Margaux, Chà ¢teau Latour, Chà ¢teau Mouton-Rothschild and Chà ¢teau Lafitte-Rothschild in Pauillac, plus Chà ¢teau Haut-Brion in Graves (â€Å"A Brief History of Wine† 2004). Wine s from these vineyards in France are considered to be among the highest-quality wines in the world. Altogether, France produces about 600 million cases of table wine each year. The French Appellation dOrigine Contrà ´là ©e system has been adopted by most other wine-producing countries. In addition to the primary grape variety used to make the wine, American wineries use a tag on their wine bottle labels called Appellation of Origin to indicate where the grapes were grown. An appellation can be a country, state, county, or geographically defined American Viticulture Area (AVA) (â€Å"A Brief History of Wine† 2004). At least 85 percent of the grapes used to produce the wine must be from the viticulture area stated on the label. The United States currently recognizes more than 130 AVAs, distinguishable by geographical features. The largest growing region in the United States, California, has at least 75 AVAs, including the Napa and Sonoma valleys (â€Å"A Brief History of Wine† 2004). About 150 million cases of table wine are produced in the United States each year. Sparkling Wines Sparkling wine is made from table wine that has undergone a second fermentation. The wine maker adds a measured amount of sugar and fresh yeast to the dry wine. This can happen in a closed tank, or directly in the bottle, which is the way the most famous sparkling wine, French champagne, is produced. The yeast ferments the added sugar, but this time the carbon dioxide gas remains in the sealed bottle, creating carbonation. When the sparkling wine is poured into a glass, it produces the gas bubbles to the surface. Under the Appellation dOrigine Contrà ´là ©e system, only sparkling wines produced in the Champagne region of northeastern France can officially use the name champagne (â€Å"A Brief History of Wine† 2004). Sparkling wines produced in all other regions of the world, even those produced using the traditional champagne method, are simply referred to as sparkling wines. About 13 million cases of sparkling wine are produced in the United States each year. Fortified Wines Fortified wines contain additional alcohol and are usually consumed in small amounts as aperitifs before meals or dessert wines after a meal. Popular examples are port and sherry. In port wine making, which originated in Portugal, the grapes are crushed and the fermentation started but then stopped by the addition of more alcohol, which kills the yeast. The resulting wine is sweet and has an alcohol content that is 5 to 10 percent higher than table wine. Originally from Spain, sherry is made by adding alcohol to a young dry wine in an oak barrel intentionally filled only halfway. Special yeasts called flour yeast grow on the surface of the wine and create the distinct nutty flavor characteristic of sherry (â€Å"A Brief History of Wine† 2004). About 8 million cases of fortified wines are produced in the United States each year. Brandy is made from wine but is classified as distilled liquor, not as wine. Brandy is distilled from wine to concentrate the alcohol in the wine. To make a distillate, wine is heated in an enclosed copper pot until it boils and the alcohol evaporates (â€Å"A Brief History of Wine† 2004). The alcoholic vapor passes through a coiled pipe where it is cooled down until it forms a liquid again, or condenses. After distillation the brandy is aged. Bottled brandy typically contains 40 percent alcohol and has been aged in oak barrels for several years. The Uses of Wine Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. The apà ©ritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines (â€Å"Uses of Wine† 2006). Wine has been used in religious ceremonies in many cultures and the wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have used wine as an entheogen (â€Å"Uses of Wine† 2006). In the New Testament, it states that Jesus very first miracle was to turn water into wine while in the Old Testament; it states that the fermentation of grapes was known by Noah after the great flood. Wine remains an essential part of the Eucharistic rites in the Orthodox, Catholic, Lutheran and Anglican denominations of Christianity (Parker 2002). Wine Professions Since wines had been around for thousand years, the following are the professions that are matched with the process of wine making (â€Å"Professions† 2006). A cooper is someone who makes wooden barrels, casks, and other similar wooden objects; a nà ©gociant is a wine merchant who assembles the produce of smaller growers and winemakers, and sells them under his own name; a vintner is a wine merchant or producer; a sommelier is a person in a restaurant who specializes in wine. They are usually in charge of assembling the wine list, staff education and making wine suggestions to customers. A winemaker is a person who makes wine; an oenologist is a wine scientist who is often referred to as a winemaker; and a viticulturist is a person who specializes in the science of the grapevines themselves. He can also be someone who manages a vineyard (decides how to prune, how much to irrigate, how to deal with pests, etc.) (â€Å"Professions† 2006). The Impact of Wine The health effects of wine are the subject of considerable ongoing debate and study. There had been many studies that reveal that wine consumption may reduce mortality due to 10% to 40% lower risk of coronary heart disease. This is because of the compounds known as polyphenols that are found in larger amounts in red wine, and there is some evidence that these are especially beneficial. One particularly interesting polyphenol found in red wine is resveratrol in which numerous beneficial effects have been attributed. Red wine also contains a significant amount of flavors and red anthocyanin pigments that act as antioxidants. With excessive consumption, however, any health benefits are offset by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver (â€Å"Medical Implications† 2008). Sulfites are chemicals that occur naturally in grapes and also are added to wine as a preservative. They can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. BIBLIOGRAPHY â€Å"A Brief History of Wine.† Honeycreek Vineyard and Orchard. 2004. Retrieved on May 22, 2008 from: http://www.honeycreek.us/history.htm Anderson, Stanley and Anderson, Dorothy. 1989. â€Å"Winemaking: Recipes, Equipments and Techniques for Making Wine at Home.† Harvest Books Press. 304 pp. Arkell, Julie. â€Å"Wine.† Collins Press. 2006. 192 pp. Gabler, James. â€Å"Wine into Words: A History and Bibliography of Wine Books in the English Language.† Bacchus Press. 2003. 503 pp. Hurley, John. â€Å"A Matter of Taste: A History of Wine Drinking in Britain.† The History press Ltd. 2005. 256 pp. McGovern, Patrick. â€Å"Ancient Wine: The Search for the Origins of Viniculture.† Princeton University Press. 2003. 360 pp. â€Å"Medical Implications.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23518.htm Parker, Robert. â€Å"The Wine Buyers Guide.† Sixth Edition. Dorling Kindersley Publisher Ltd. 2002. 1648 pp. â€Å"Professions.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23618.htm Robinson, Jancis. â€Å"How to Taste: A Guide to Enjoying Wine.† Simon and Schuster. 2001. 208pp. â€Å"The Components of Wine.† Wine Doctor. 2008. Retrieved on May 22, 2008 from: http://www.thewinedoctor.com/advisory/tastecomponents.shtml â€Å"The Wine Making Process.† The Wine Month Club. 2008. Retrieved on May 22, 2008 from: http://www.winemonthclub.com/winemaking.htm â€Å"Uses of Wine.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23418.htm Warrick, Sheridan. â€Å"The Way to Make Wine: How to Craft Superb Table Wines at Home.† First Edition. University of California Press. 2006. 267 pp. â€Å"Wine History.† 2008. Retrieved on May 22, 2008 from: http://www.winepros.org/wine101/history.htm