Bacteria on Stainless Steel Surfaces | Experiment

Bacteria on Stainless Steel Surfaces | Experiment The attachment of bacteria on food processing surfaces and in the environment can cause potential cross-contamination, which can lead to food spoilage, possible food safety concerns, and surface destruction. Food contact surfaces used for food handling, storage or processing are areas where microbial contamination commonly occurs. Even with proper cleaning and sanitation regimes or practices in place, bacteria can remain attached to the surfaces and this attachment can lead to biofilm formation. The purpose of this study was to identify the presence of pathogenic microorganism in a food processing area and to evaluate the effect of the cleaning procedure on the microbial load in the food processing area. Ten replicate food contact surfaces were tested: stainless steel, marble and wood, with adjacent areas being sampled before and after cleaning. The test surfaces were analyzed with a swab method before and after the cleaning stage. The results of these studies indicate that three of ten stainless steel surface were contaminated before cleaning and no surface was contaminated after cleaning. Furthermore, three out of ten marble surfaces were contaminated before cleaning and one surface was contaminated after cleaning. Six of ten wood surfaces were heavily contaminated before cleaning and three surfaces were contaminated after cleaning. The difficulty in cleaning was related to the amount of surface damage and it is best to avoid this type of surface. Hypochlorite solution that was used for cleaning the surfaces in this study was considered to be effective against the foodborne pathogens tested. This study has highlighted the fact that pathogens remain viable on dry stainless steel surfaces and present a contamination hazard for considerable periods of time, dependent on the contamination levels and type of pathogen. Keywords: Microorganisms; Survival; Cross-contamination; Food contact surface Introduction Food contact surfaces are the chief denizen of biofilm that can host potentially harmful microorganisms. This, therefore, is a prominent phenomenon in food processing plants owing to dregs and residues of all sorts chemical, biological, organic, and/or inorganic -which build up on the surfaces of equipments that may get in contact with food (Mafu et al. 2010). The presence of these undesirable microorganisms to the material surfaces is a source of concern, as this can result in food cross-contamination, leading to food poisoning. Under favourable circumstances (temperature, pH, relative humidity), pathogenic microorganisms are able to survive and/or replicate on a large scale within the biofilm. In domestic kitchens and food processing industries, foodborne illness can result from incorrect storage of foods, particularly with respect to temperature, contamination of raw or cooked foods before consumption, by contact with other foods or utensils (food contact surfaces ) carrying path ogens, and inadequate cleaning procedures that may not see complete removal of microorganisms (Teixeira et al. 2007). In food processing industries, food contact surfaces, such as stainless steel, marble and wood may create an enabling environment for the survival of the microorganism, leading to serious hygienic problems. Furthermore, dead ends, corners, joints, valves and any other hard-to-reach places are the most appropriate areas for the presence of bacteria. (Peng et al. 2001). The value of maintenance and disinfection processes in food processing industries depends, to a large extent, on the design and maintenance programmes adopted by the company. Lack of efficacy in cleaning procedures may allow persistence and survival of pathogens in foods owing to their consistent adherence to food contact surfaces. This may lead to transfer of microorganisms from people, objects or contaminated food to other food or material, hence leading to cross-contamination. People can, in many ways, be a source of cross-contamination to foods (Holah and Thorpe, 1990). Food can be contaminated when it is handled, so it is very important that people who may be carrying or suffering from certain diseases do not handle food. Contamination can also be passed from equipment when contacting food. It specifically happens when utensils or equipment are not efficiently cleaned and sanitized between each use and may lead to development of biofilm, creating favourable conditions for the survival of the pathogens. Contamination from food to food occurs mainly when raw foods come into contact with cooked or prepared foods (Montville et al. 2001). The persistent presence of microorganisms in food processing factories, specifically on food contact surfaces despite deliberate efforts to combat the phenomenon, poses great challenges to the company. It reduces the profit margins of the industries due to the increased cost incurred in the attempts to adopt advanced cleaning services and programmes. A potential effect of the presence of microorganisms on food surfaces is food poisoning. Occurrence of food poisoning will mean great damage to the image of the company and persistent stress on the part of the management, thus derailing the progress of the company. Cross contamination is also becoming a common problem both in the kitchen setting and in industry. Transfer of resistant pathogens and microorganisms across and around these food producers through various agents and factors that propagate and carry the pathogens is a health hazard. Studies show that the level of contamination varies depending on the duplication and the rate of material handling that occurs in the factory. In this context, therefore, workersà ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â‚¬Å¾Ã‚ ¢ hands, utensils and the broad extension of all food contact surfaces contribute to in cross contamination (Zhao et al. 1998). A thorough examination of the whole concept of microbial survival and persistence on food contact surfaces despite typical cleaning procedures and revised designs of the food contact surfaces (such as textural properties, maintained solid surface hydrophobicity) will reveal that more detailed analysis and studies should be focused on the factors that create an enabling environment for the persistent replication and presence of the foodborne pathogens in the food processing industries and kitchen setting (Scott and Bloomfield, 1990). The study of various relevant properties for the microbial adhesion process has been another imperative goal of this study and the purpose behind it is to obtain a broader knowledge base of the mechanisms of bacterial adhesion to food contact surfaces so as to formulate strategies for its control. The objective of this study is to identify the microorganisms that can survive in the food contact surface, such as stainless steel, marble and wood, even after cleaning procedures, thus increasing the risk of food cross-contamination. The study will focus on microorganisms that survive in the food processing areas even after the cleaning procedure. Foodborne pathogenic bacteria adhere to inert surfaces; they may exhibit a greater scale of resistance to chemical or ordinary cleaning and fumigating agents (Barnes et al. 1999). The concept of cross contamination is of major concern in the food processing industries that constitute a threat to human health because they cause most food borne illness outbreaks. Food poisoning is one of the consequences of adherence of microorganisms to food contact surfaces (Sattar et al. 2001). Materials and Methods Premises In order to assess the microbiological safety of a food processing area in Oman, three types of food contact surfaces were studied: Stainless steel, marble and wood. Ten surfaces of each of the three types were tested, with the adjacent areas of each one being sampled before and after cleaning. This study was performed randomly in nineteen selected Army camps kitchen. Data analysis Swabs were taken from the food processing area within the Royal Army camps kitchen and sent to the food microbiology laboratory of the environmental of health unit for analysis. The swabs were each tested for pathogenic bacteria linked with food and coliforms that can survive on the surface of food preparation areas before and after cleaning. The plates were read for the number of colonies of pathogenic bacteria and coliforms. A Phoenix machine was used to identify the bacteria and readings were taken directly from the Phoenix machine. A Phoenix is automated microbiology system is intended to provide rapid identification results for most aerobic and facultative anaerobic Gram positive bacteria as well as most aerobic and facultative anaerobic Gram negative bacteria. The identification of the Phoeonix panal uses a series of conventional, chromogenic and fluorogenic biochemical tests to identify the organism. The growth-based and enzymatic substrates are employed to cover the different types of reactivity among the range of taxa. The tests are based on the use of bacteria and deterioration of specific substrates detected by different indicator systems. Acid production is indicated by a change in phenol red indicator when an isolate is able to utilize a carbohydrate substrate. A yellow colour is produce by Chromogenic substrates upon enzymatic hydrolysis and the enzymatic hydrolysis of fluorogenic substrates results in the release of a fluorescent coumarin derivation. Organisms that utilize a specific carbon source reduce the resazurine based indicator. These results were recorded and the log reduction was calculated for each plate at each dilution rate after and before cleaning of the surface (BD Phoenix, 2007). Sampling methods and microbiological examination (Before Cleaning) Tests using the swab method were carried out on surfaces contaminated with food borne pathogens in a food processing area. Tubes containing 10 ml of sterile buffered peptone saline solution were used to wet the swabs prior to sampling. Cotton swabs were removed from their sterile packaging and were held by the stick while they were moistened with buffered peptone saline solution, the excess broth was returned into the bottle. All surfaces were prepared in sizes of 20 x 20 cm2 for survival experiments. The swabs were rotated while in contact with the food preparation surface. After the defined area was swabbed, the swab was returned to the test tube containing the buffered peptone saline solution to dislodge the bacteria. Serial dilutions of the swab solutions were prepared and duplicate pour plates were prepared for each dilution using nutrient agar, MacConkey agar and Blood agar. The plates were incubated for 24 hours at 37oC. Sampling methods and microbiological examination (After Cleaning) The surfaces were washed with hot water and chemical detergent and then rinsed with hot water. Then the surfaces (stainless steel, marble, and wood) were disinfected with 5.25% of hypochlorite solution for 10 minutes. The surfaces were allowed to dry before sampling. The swabbing method used was as above. Duplicate pour plates were prepared for each dilution using nutrient agar, MacConkey agar and Blood agar. The plates were incubated for 24 hours at 37oC. Sampling methods and microbiological examination (Control) Some of the food borne pathogen strains used as a control for these experiments on the surfaces (stainless steel, marble, and wood), such as Staphylococcus aureus and Escherichia coli were obtained from the Armed Forces Hospital Laboratory. For their control strains a clean stainless steel table without tiny groove was prepared as the food contact surface because it can be fabricated with a smooth cleanable finish. The table also was disinfected with 5.25 % of hypochlorite solution for 10 minutes. The surface was then washed with hot water, with chemical detergent and rinsed with hot water. The surface was allowed to dry before sampling. The test suspensions were prepared by making serial dilutions of the microorganisms in peptone saline solution. Two different levels of contamination were prepared: high contamination (approximately 106 colony forming units (CFU)/100 cm2) and low contamination (approximately 103 CFU/100 cm2), obtained by spreading 1 ml of an appropriate solution on a surface of 20 x 20 cm2 over the grid reference table. The table was allowed to dry for 15 minutes to represent the environment of food preparation area. Selective agar media were used for the enumeration of pathogens: Blood agar for Staphylococcus aureus, incubated for 24 hours at 37oC and MacConkey agar for Escherichia coli incubated for 18 à ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬ 24 hours at 37oC. Furthermore, the effects of two different contamination levels on the survival of pathogens on dry stainless steel surfaces for 24 hours at room temperature were investigated. Result Microbial survival on food contact surface (stainless steel surface) Table 1: The Colony descriptions of the microbial survival on stainless steel surface Table 1 shows the Colony descriptions result of the microorganisms isolated from stainless steel surface. Three of ten stainless steel surface were contaminated with bacteria before cleaning. Table 2: The colony count of the microbial survival on stainless steel Sample No. Serial ten-fold dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning 2 3.2 x 102 Bacteria Not Detected 6 2.6 x 102 Bacteria Not Detected 9 4.3 x 102 Bacteria Not Detected Table 2 shows the result of the colony count obtained before and after cleaning of the stainless steel surface. Table 3: Gram stain result of the microbial survival on stainless steel surface Sample No.:  2 Gram stain result:  Gram negative, rod shape Sample No.:  6 Gram stain result:  Gram positive cocci Sample No.:  9 Gram stain result:  Gram negative, rod shape Table 3 show the result of the Gram stain of bacteria that were isolated from the stainless steel surface before and after the cleaning stage. Sample No.:  2 Sample No. In phoenix machine:  344 Name of Bacteria detected before cleaning:  Klebsiella aerogenes Name of Bacteria detected After cleaning:  Not detected Sample No.:  6 Sample No. In phoenix machine:  367 Name of Bacteria detected before cleaning:  Staphlococcus aureus Name of Bacteria detected After cleaning:  Not detected Sample No.:  9 Sample No. In phoenix machine:  382 Name of Bacteria detected before cleaning:  Klebsiella aerogenes Name of Bacteria detected After cleaning:  Not detected Table 4: The Identification of bacteria by phoenix machine that survived on the stainless steel surface before the cleaning stage Table 4 show the result of bacterial identification that obtained by phoenix machine which was isolated from stainless steel surface before and after the cleaning stage. Microbial survival in food contact surface (Marble surface) Table 5: The Colony descriptions of the microbial survival on marble surface Sample of location No.:  1 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  2 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  3 Nutrient agar:  No Growth MacConkey agar:  Pink in colour, mucoid Blood agar:  white, large and mucous colonies Sample of location No.:  4 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  5 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  smooth, round, grayish-white colonies Sample of location No.:  6 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  7 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  8 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  9 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample of location No.:  10 Nutrient agar:  Small circular colonies, yellow in colour MacConkey agar:  No Growth Blood agar:  swarming motility Table 5 shows the colony descriptions result of the microorganisms isolated from the marble surface. Three of ten marble surfaces remained contaminated with bacteria before and after cleaning. Table 6: The colony count of the microbial survival on marble surface Serial dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning Sample No.:  3 *TFTC Bacteria Not Detected Sample No.:  5 5.1 x 102 Bacteria Not Detected Sample No.:  10 #TMTC TMTC *TFTC: Too Few To Count #TMTC: Too Many To Count Table 6 shows the result of the colony count obtained before and after cleaning stage of marble surface. Table 7: Gram stain result of the microbial survival on marble surface Sample No.:  3 Gram stain result:  Gram negative, rod shape Sample No.:  5 Gram stain result:  Gram negative, rod shape Sample No.:  10 Gram stain result:  Gram negative, rod shape Table 7 show the result of the Gram stain of bacteria that was isolated from the marble surface before and after the cleaning stage. Table 8: The Identification of bacteria by phoenix machine that survived on the marble surface before the cleaning stage Sample No.:  3 Sample No. In phoenix machine:  301 Marble Name of Bacteria detected before cleaning:  Klebsiella pneumonia Name of Bacteria detected After cleaning:  Not Detected Sample No.:  5 Sample No. In phoenix machine:  326 Marble Name of Bacteria detected before cleaning:  Yersinia enterocolitica Name of Bacteria detected After cleaning:  Not Detected Sample No.:  10 Sample No. In phoenix machine:  381 Marble Name of Bacteria detected before cleaning:  Proteus vulgaris Name of Bacteria detected After cleaning:  Proteus vulgaris Table 8 show the result of bacterial identification that obtained by phoenix machine which was isolated from marble surface before and after the cleaning stage. Microbial survival in food contact surface (Wood surface) Table 9: The Colony descriptions of the microbial survival on wood surface Sample location No.:  1 Nutrient agar:  No Growth MacConkey agar:  Non-lactose fermenters colonies Blood agar:  White, non haemolytic colonies Sample location No.:  2 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  3 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  No Growth Blood agar:  large brownish colonies Sample location No.:  4 Nutrient agar:  White, smooth, round colonies MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  5 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  6 Nutrient agar:  Circular, smooth, opaque colonies MacConkey agar:  No Growth Blood agar:  swarming motility Sample location No.:  7 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Sample location No.:  8 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  slight pink colonies Blood agar:  large brownish colonies Sample location No.:  9 Nutrient agar:  smooth, translucent large colonies , greenish blue growth and pigment diffuses into medium MacConkey agar:  slight pink colonies Blood agar:  No Growth Sample location No.:  10 Nutrient agar:  No Growth MacConkey agar:  No Growth Blood agar:  No Growth Table 9 shows the colony descriptions result of the microorganisms isolated from the wood surface. Six of ten wood surfaces remained contaminated with bacteria before and after cleaning. Table 10: The colony count of the microbial survival on wood surface Sample No.:   Serial ten-fold dilutions in deionised water diluents colony count (CFU ml-1) before cleaning colony count (CFU ml-1) After cleaning Sample No.:  1 6.4 x 102 Bacteria Not Detected Sample No.:  3 5.3 x 102 Bacteria Not Detected Sample No.:  4 2.7 x 102 Bacteria Not Detected Sample No.:  6 TMTC TMTC Sample No.:  8 1.67 x 103 2.9 x 102 Sample No.:  9 9.3 x 102 3.6 x 102 Table 10 shows the result of the colony count obtained before and after cleaning stage of wood surface. Table 11: Gram stain result of the microbial survival on wood surface Sample No.:  1 Gram stain result:  Gram negative, rod shape Sample No.:  3 Gram stain result:  Gram negative, rod shape Sample No.:  4 Gram stain result:  Gram negative, rod shape Sample No.:  6 Gram stain result:  Gram negative, rod shape Sample No.:  8 Gram stain result:  Gram negative, rod shape Sample No.:  9 Gram stain result:  Gram negative, rod shape Table 11 show the result of the Gram stain of bacteria that was isolated from the wood surface before and after the cleaning stage. Table 12: The Identification of bacteria by phoenix machine that survived on wood surface before the cleaning stage Sample No.:  1 Sample No. In phoenix machine:  86 wood Name of Bacteria detected before cleaning:  Acinetobacter baumannii Name of Bacteria detected after cleaning:  Not Detected Sample No.:  3 Sample No. In phoenix machine:  301 wood Name of Bacteria detected before cleaning:  Pseudomonas spp Name of Bacteria detected after cleaning:  Not Detected Sample No.:  4 Sample No. In phoenix machine:  326 wood Name of Bacteria detected before cleaning:  Enterobacter hafinae alvei Name of Bacteria detected after cleaning:  Not Detected Sample No.:  6 Sample No. In phoenix machine:  342 wood Name of Bacteria detected before cleaning:  Proteus vulgaris Name of Bacteria detected after cleaning:  Proteus vulgaris Sample No.:  8 Sample No. In phoenix machine:  369 wood Name of Bacteria detected before cleaning:  Pseudomonas aeruginosa Name of Bacteria detected after cleaning:  Pseudomonas aeruginosa Sample No.:  9 Sample No. In phoenix machine:  385 wood Name of Bacteria detected before cleaning:  Pseudomonas aeruginosa Name of Bacteria detected after cleaning:  Pseudomonas aeruginosa Table 12 shows the result of bacterial identification that obtained by phoenix machine which was isolated from wood surface before and after the cleaning stage. Control Table 13: Survival of Staph aureus and E.coli on stainless steel surfaces Staphylococcus aureus Escherichia coli Time of swab process after contamination High contamination level (106 colony) CFU/100 cm2 Low contamination level (103 colony) CFU/100 cm2 High contamination level (106 colony) CFU/100 cm2 Low contamination level (103 colony) CFU/100 cm2 After 15 minute 2.0 x 107 1.0 x 104 1.6 x 107 5.2 x 103 After 2 Hours 1.73 x 107 9.1 x 103 8.3 x 106 1.8 x 103 After 6 Hours 1.3 x 107 3.8 x 103 2.1 x 106 No growth After 12 Hours 5.8 x 106 No Growth No Growth No growth After 24 Hours No growth No Growth No Growth No growth Table 13 shows the survival of Staphylococcus aureus and Escherichia coli on stainless steel surfaces at room temperature (25oC) for 24 hours at two contamination level; high contamination level of (106 colony CFU/100 cm2) and Low contamination level (103 colony CFU/100 cm2). Discussion Sampling food contact surfaces is a complex problem, and the results depend on many factors, including the type of surface, the cleaning solution, the sources of contamination, and the temperature. The accuracy and reproducibility of all sampling methods are reduced when the numbers of bacteria on the surface are low. Some differences between methods are probably due to an uneven distribution of bacteria on the surface. The type of surface markedly influenced the cleaning results. For this study, nineteen selected premises were tested/studied (Ten replicate surfaces were tested; stainless steel, marble and wood, with adjacent areas being sampled before and after cleaning). The results of these studies indicate that three of ten stainless steel surfaces were contaminated before cleaning the surfaces and no surface was contaminated after cleaning, which means that stainless steel surfaces were more easily cleaned. Furthermore, three out of ten marble surfaces were contaminated before c leaning and one surface was contaminated after cleaning the surfaces, which means marble surfaces were easily cleaned but using the wrong cleaning products and the wrong cleaning techniques can damage the marble because marble is a calcium-based natural stone which is highly sensitive to acidic materials (Marble Institute of America, 2012). Stainless steel resists impact damage but is vulnerable to corrosion, while marble surfaces are prone to deterioration and may develop surface cracks where bacteria can accumulate (Leclercq and Lalande, 1994). Wood surfaces were particularly diffi

Tom Regan’s Animal Rights, Human Wrongs

Animal rights, or the establishment and the idea of them being official, have become an increasingly interesting controversy for quite some time. The topic seems to question the common morality and ethics of man, while simultaneously questioning practices that target humanity’s safety, luxury, and in some cases, survival. In such a debate, three articles come to mind.The debating articles: â€Å"Cow VS Animal Rights†, â€Å"Animal Rights, Human Wrongs†, and â€Å"Proud to be a Speciesist† all deliver a very strong argument to the topic, yet making it quite difficult to ignite a solid solution around the topic, being that each article is elaborate and thorough in arguing their point. In â€Å"Animal Rights, Human Wrongs†, the idea of animal rights is directly and thoroughly supported.Written by Tom Regan, the article presents a several cases of animal cruelty in a seemingly attempt to put the reader in a parallel perspective of each animal in attempt to cause the reader to feel sorry or some form of sympathy for each victim. Regan challenges the methods of hunting, industrial forming, and scientific practices on animals, and, using his pity-the-victim strategy, urges the realization of the rights of animals as a group that stands side by side with the humans in matters pertaining legal rights.In Stephen Rose’s article â€Å"Proud to be a Speciesist†, this thought is contradicted directly. Stephen Rose gives an entirely different perspective and idea on the matter of animal rights. In the article, Rose proposes a situation in which the rights, if any exist at all, of mosquitoes and other pests are violated once they’re exterminated by human choice. This situation provides a just argument, being that such pests are killed all the time, yet, if they were ever to attain such rights, concerns questioning their existence would arise and put a complicated spin on the basics of life itself.In â€Å"Cow VS Animal R ights Activist†, written by Linda Hasselstrom, a different view is exploited. The article retains a neutral perspective, being that the writer explains the uses of animals (primarily cows) but does not refrain from informing the reader of all the cow endures while under human use. Even so, Regan uses pathos while illustrating each animal’s demise to convince the reader to share the same view, or â€Å"ideal†, in the matters concerning animal rights.In each situation, he gives a victim, portraying each one as innocent and helpless, and then he gives the description of their death. He paints incredibly vivid pictures of the situation by elaborating on what would presumably be the last moments each animal experienced before their death. Rose, on the other hand, uses a weak form of egos in his writing. Arguing solely from his position as a researcher, Rose has dim credibility and most of his arguments are biased from the perspective of a researcher.This is made obvio us when he tries to justify animal research by claiming that it has resulted in many cures for diseases human encounter today. Hasselstrom’s form of logos contributes to her argument in a seemingly complementary fashion. From her perspective, she simply states the pros and cons of ranching and hunting, as well uncover the hardships faced by ranchers that many activists seem to overlook. With all of these arguments at point, the matters of animal rights will remain a controversy as long as the morals and ethics of the common man play a part in its decision.

The Foolproof Outline Essay Strategy

The Foolproof Outline Essay Strategy The most frequently encountered paper writing service that the bulk of our clients require is essay writing. Unlike topics for middle school or higher school, excellent college topics are somewhat more challenging to discover. You've got to compose several academic papers over the duration of a year. Needless to say, there is absolutely no universal template that may address your college essay trouble forever. In the perfect world where student writers never procrastinate, you'll have a couple days before you will need to do any revision. Accordingly, in an educational context the teacher and student have to work with each other to determine behavioural strategies that will cause performance. Students are often requested to outline the key points until they write an essay. They are required to set their own achievement goals, in terms of grades based on their overall subject result. Choosing Good Outline Essay The outline can concentrate on two-three points which are discussed concerning the topic. The priorities aren't similar. The important reasons incorporate the unmet expectations, inability to fix conflicts, financial problems among a number of other such factors. It is extremely important to provide feedback, especially in connection with student evaluation forms outlining their objectives. In creolising, care has to be taken not to change an existent culture completely. F or this reason, you won't waste your money and efforts. For some of them you will require help, while others it is possible to write by yourself. Every student necessitates help with homework from time to time. Most academic essay topics usually ask you to select a side in an argument or maybe to defend a specific side against criticism. When being graded on the standard of work presented, the instructors will typically base the last grade around certain criterion. A great argument demands using logic and irrefutable evidence. Have your primary argument stand out and ensure your audience understands it. When choosing for a topic, make certain there is a fantastic number of things that you may speak about with the topic. Think freely, but you're not permitted to consider anything else besides the topic accessible. Life After Outline Essay The distinction is in the subject. The best method to obtain a comprehension of the APA outline format is to take a look at examples. The duration of the analysis may also differ. As you planned out your topics beforehand, now you're able to write the body paragraphs. If you would like to learn to ensure it is good, follow our tips. If it's the first time you're likely to use our article writing service, you most likely have a great deal of questions. When choosing an issue to argue, you should settle on a topic that has more than 1 side. Select an appropriate Topic Choosing the appropriate topic matter is needed. With essay outline, essays will avert writer to get off topic or jumping from 1 argument to some other argument that doesn't relate with what it is you're discussing. An argumentative essay doesn't include unsubstantiated opinions. A literary analysis essay is a kind of essay which contains an argumentative analysis of a bit of literature. When you are aware of how to compose an impressive literary analysis essay, you can express your ideas and make an analysis of any bit of literature which you've read. It's relatively simple to produce paragraphs that will talk about every one of them. The 5 paragraph outline can be used with almost all sorts of essay writings. The rough draft is only that, the very first version of an essay. All the 3 paragraphs will occur after the format as illustrated. You are able to make your conclusion more compelling by including a hook sentence which sums up the entire essay. Lesson Summary The rough draft is the very first variant of the essay. After you inform us about all of the paper information, we'll begin trying to find an ideal writer for your paper.

The Effects Of Stress On Family Relationships Among...

As humans we are configured to experience both love and pain, but when it comes to these feelings every individual finds their own personal way of coping. The relationships an individual forms with the family they are surrounded by can be the cause of unconditional love, but at the same time bring excessive pain by external factors. This often leads individuals to develop a strategy in order to cope with the pain. Humans turn to the simplest fix that will ease the pain even if it’s only temporary such as alcohol, prescription and recreational drugs. The results of pain caused by an individuals stress level can sometimes lead to a path of â€Å"negative forces† such as addiction, which can have a major impact on family relationships among parents, children, and siblings. â€Å"Stress arises when individuals perceive that they cannot adequately cope with the demands being made on them or with threats to their well-being† (Lazarus, R.S.) There are many aspects of emotions in one’s life that can trigger the motivation to abuse addictive substances. Stress experiences can be emotionally challenging and activate a variety of different stress responses. Examples of emotional stressors can include personal conflicts, chronic illness, financial burdens, relationship conflicts, or experiencing the loss of a loved one. In many instances these emotional stressors become overbearing where individuals are unable to find coping methods and turn to substances that lead to addiction.Show MoreRelatedCohabitation And Its Effects On The Stability Of Relationship Essay1278 Words   |  6 Pagescohabitation is a family form that progressively includes children (Manning Lamb, 2003). Additionally, marital status serves as an indicator of qualities and characteristics of the child’s family life. 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Awareness of adult depression is substantial, but unprogressiveRead MoreInfluence of Culture on Parenting Practices and Child Development1141 Words   |  5 Pagesdevelopment have a strong correlation. â€Å"Parents often like to think that children are immune to the stressful complexities and troubles of the rapidly changing adult world† (Henderson, 2011). Many adults underestimate the perception of children to the world and, therefore, believing concerns of the child do not matter. There are numerous factors involved in the developing child such as family constellation, home environment, peer pressures, and societal stresses. â€Å"The family, school, community, and many otherRead MoreNegative Effects Of Divorce1718 Words   |  7 Pagesissue in the United States. On one side of the argument, some researchers claim that children of divorced parents are still able to adapt to their new environment and have an enhanced level of maturity, among other things. On the other hand, researchers like Karl Zinsmeister believe that the effects of divorce on children can never be fully overcome and marital conflicts cause significantly less damage to children than divorce does (Zinsmeister, 1996). The purpose of this paper is to summarize the