Milk Plant Essay Example for Free

Milk Plant Essay Activities related to various milk reception take place in this milk reception dock. Obviously, this section should have adequate space for unloading of cans, sampling, grading, weighing, testing and storage of milk and cleaning of cans. Generally this RMRD is provided with interconnected chain conveyors to transfer the cans from the unloading point to the weigh balance and from the outlet of the can washer to the loading point. Other equipment that find a place in this RMRD include weigh balance, dump tank, can washer etc. Milk Processing Section It is located next to the RMRD section. This section shall be spacious enough to accommodate milk chiller, pasteurizer (usually HTST in large dairies), homogenizer, cream separator, milk storage tanks, Cleaning In Place tanks (CIP tanks) and reconstitution unit. Raw milk tanks are generally located at an elevated level Milk Filling Section Sachet filing machines are installed in this section. Standardized, pasteurized milk is stored in tanks located at higher level than the ground to facilitate gravity feeding. The filled up pouches are transferred by conveyor belt and stored in crates and in turn the crates are moved to the chilling chamber which is located next to the milk filling section. Immediately next to the milk filling section is the crate washer room which supplies cleaned crates to the filling section continuously. Milk Production Section This section is located adjacent to the milk processing section. The surplus fat obtained during the cream separation operation is processed as cream and this section includes cream storage tanks, butter churn, butter melting vat, ghee boilers, ghee storage tanks and ghee filling and packaging units. Deep freezer capable of bringing down the temperatures up to -30 °C is kept in this section for preserving the dairy products. Byproduct section This room is located next to the milk product section. The equipment and the utensils that find a place in this section include casein drying unit, casein vat, sour cream separator, butter churn for sour cream and facilities to handle curdled milk. Parlour Products Section In this section, equipment for the value added products like ice cream, peda, masala butter milk, shrikhand etc are provided. Milk Drying Section. In a bigger dairy, milk condensing and drying units are usually installed. This include milk condensing plant, condensed milk tanks, homogenizer, spray or drum drying equipment, nitrogen packaging chamber, and tins and carton packaging units. Quality Control Laboratory The quality control section is generally located near or at least easily accessible to the raw milk receiving dock. It has facilities to test the fluid incoming milk, milk products testing, packaging materials testing, bacteriological and mycological analysis and AGMARK grading sections. Naturally, this section accommodates all the equipment required for the quality control tests. Refrigeration and Boiler Sections Though considered auxiliary to the main dairy operations, the refrigeration and boiler sections nevertheless, do play a vital role in the processing of milk and dairy products. They can be housed in the main dairy building itself or located in a separate building adjacent to the main plant. The refrigeration section consists of ammonia compressors, receivers, chilled water tanks, etc. Condensers are usually located on the roof of the refrigeration section or outside the building. The boiler section includes the boilers, water softening units, water tanks for soft water storage and coal storage or furnace oil storage section. UTILITY Power used-11kv Transformer-750VA transformer(step down) By using it we step down voltage levels from 33kv to 11kv for distribution to substations where the 11kv is further stepped down to 415v. [pic] Low tension panel is used- Metering Panel Board- These Metering Panel Boards are made of16/2mm/ 2. 5 mm cold rolled, mild steel metal clad, free standing, totally enclosed, cubicle type, fully compartmentalized, outdoor / indoor installations and suitable for operation on 11kV, 3ph, 50Hz. , and AC earthed system. The panel contains the equipments and components complete with bus bar interconnections, control wiring, designation labels, caution notices, EB sealing and pad locking facilities wherever required. [pic] MV PANEL- The Switchboards are designed and developed keeping in mind future expansion of the Industry. All the enclosures are fabricated out of 16/14 SWG CRCA steel sheets and they are also powder coated [pic] DISTRIBUTION PANEL Distribution Panels or panel board is a type of component of electricity supply system that is used for the division of electrical power feed into subsidiary circuits. It provides a protective fuse or circuit breaker in a common enclosure. There is provision of a main switch, one or more residual [pic] STEAM- PRESSURE OF STEAM-14kg/cm2, 14 bar Types of Boilers There are many different types of boilers in the boiler room today in a variety of heating applications. There are two main categories of boilers among the different types of boilers and those two categories are steam and hot water boilers. Either of those categories can be fueled by oil, gas, or electric (although electric is uncommon for steam boilers). They have different designs and piping configurations as a steam boiler system is designed to turned the water into steam and uses gravity and pressure to deliver the heat and the hot water boiler systems are designed to simply make hot water to be circulated (by a circulator or pump) through a piping system to provide heat. Typically, hot water boilers are more efficient than steam boilers for a few reasons. First, there is less heat loss throughout the hot water piping and the shell of the boiler because the hot water boiler operates at a lower temperature than the steam boiler. This means there is less heat loss throughout the entire boiler and piping system. Secondly, because the hot water boiler operates at a lower temperature, it requires less fuel or energy to convert into heat. What kind of boiler do you have in your boiler room? [pic] Water Tube Boilers Water tube boilers have many different tubes inside of it that have water circulating through them. Hot combustion gases surround these tubes and an exchange of heat is realized from the combustion gases to the tubes and water. The water tube boilers can be built for higher capacities and pressures than the fire tube boilers because the steam and/or hot water is confined in the tubes. Water Tube Boiler sizes range from from 10 million BTU/h boilers all way up to 300 million BTU/h and these boilers are generally found in medium to large commercial/industrial use and can be either steam or hot water boiler in low to high pressure boiler applications. These boilers can be either oil boiler, coal boiler, or gas fired boiler and pass hot flue gases around tubes filled with water. Boiler combustion efficiencies depend on several factors for these boilers including: whether it is steam boiler or hot water boiler, combustion controls, flue dampers, frequency of tune-ups and/or air and/or water pre-heaters (boiler economizers). Fire Tube Boilers Fire tube boilers confine the combustion process and gases in tubes and water circulates around these tubes. Some fire tube boilers have turbulators inside of the tubes to cause turbulence of the flue gases. This increases the heat absorption into the water which makes the boiler more efficient. Fire Tube Boilers range in sizes from . 6 million BTU/h up to 50 million BTU/h boiler these use hot flue gases passing through tubes submerged in water generally found in medium to large boiler commercial/industrial use and can be either steam or hot water boilers in low to medium pressure applications. Again as with the water tube boiler combustion efficiencies depend on several factors as noted above. There are various names applied to different fire tube boilers such as: Scotch Marine, locomotive, firebox, and vertical or horizontal return tube. Condensing Boilers [pic] Condensing Hot Water Boiler Between steam and hot water and water tube and fire tube boilers there exists conventional atmospheric boilers and condensing boilers. The condensing boiler is far more efficient than the conventional atmospheric boiler. A condensing boiler typically has two heat exchangers and absorbs more heat from the flue gases. It actually absorbs so much heat from the gases that moisture in the flue gases condenses and needs a drain to drain off. This condensed liquid is highly corrosive and it is necessary for the manufacturer to build the condensing boiler out of special materials to prevent corrosion to the equipment. Typically, the flue is PVC pipe or stainless steel and is resistant to the corrosive effects of the condensation. Additionally, because so much heat is removed from the flue gases, the products of the combustion process need help to be safely vented. Usually a fan is used to either push or pull these gases out of a vent. Condensing boilers are typically rated at 90 plus efficiency ratings whereas the conventional atmospheric boilers are typically rated at around 80 percent plus. Conventional Atmospheric Boilers Conventional atmospheric boilers do not use a blower motor to remove the combustion byproduct gases. Instead they rely on the combustion gases to have enough heat to cause the gases to rise through the flue and channeled safely outside of the dwelling. If for some reason too much heat is removed from the flue gases condensation can occur inside the flue or chimney. This condensation can have corrosive effects to both the flue and the chimney and cause severe problems. It is important that a qualified HVAC technician inspect the boiler and that they check of the temperature of the flue gases. Using a combustion analyzer, a qualified technician can tune the boiler to make sure that the temperature of the flue gases is set to optimum levels so that the gases will properly vent and that the gases do not have too much heat in them. If the flue gases are too hot then you are losing efficiency up the flue. If the flue gases do not have enough heat in them then you can have condensation issues which cause corrosion. Have your boiler checked and inspected at least annually to maintain optimum efficiency. Electric Boiler One other type not mentioned above is the electric boiler. One could say that an electric hot water heater is an electric boiler although there are electric boilers that can heat water to steam temperatures. Boilers can use many types of fuels (oil, gas, coal, wood, and electric power) to heat water (or other liquids) but the main focus of Boiler Types article was to categorize the mechanical aspects and differences. [pic] Designing a process line In the dairy raw milk passes through several stages of treatment in various types of processing equipment before reaching the consumer in the form of a finished, refined product. Production usually takes place continuously in a closed process, where the main components are connected by a system of pipes. The type of treatment involved and the design of the process depend on the end product. The process described in this chapter is general milk pasteurisation. This process is the basic operation in market milk processing, and also constitutes an important pretreatment stage in a chain of dairy processes such as cheesemaking and cultured milk production. The aim is to present some of 190 Dairy Processing Handbook/chapter 7 the considerations which the plant designer has to face when planning a whole milk pasteurisation plant. Process design considerations There are many aspects to be considered when a process line is designed. They can vary and be very complex, which places considerable demands on those responsible for the preliminary planning. Project engineering always involves a compromise between different requirements such as: †¢ Product-related – concerning the raw material, its treatment and the quality of the end product. †¢ Process-related – concerning plant capacity, selection of components and their compatibility, degree of process control, availability of heating and cooling media, cleaning of process equipment, etc. †¢ Economic – that the total cost of production to stipulated quality standards is as low as possible. †¢ Legal – legislation stipulating process parameters as well as choice of components and system solutions. Fig. 7. 1 Generalised block chart of the milk pasteurisation process. The process illustrated in figure 7. 1 deals with heat treatment – pasteurisation – of whole milk, e. g. market milk for sale to consumers. Some legal requirements In most countries where milk is processed into various products, certain requirements are laid down by law to protect consumers against infection by pathogenic micro-organisms. The wording and recommendations may vary, but the combination below covers the most commonly stated requirements: †¢ Heat treatment The milk must be heat treated in such a way that all pathogenic microorganisms are killed. A minimum temperature/holding time of 72 °C for 15 seconds Holding Tube Raw milk storage Heat Treatment intermediate storage Clarification process illustrated in figure 7. 1 deals with heat treatment – pasteurisation – of whole milk, e. g. market milk for sale to consumers Some legal requirements In most countries where milk is processed into various products, certain requirements are laid down by law to protect consumers against infection by pathogenic micro-organisms. The wording and recommendations may vary, but the combination below covers the most commonly stated requirements: †¢ Heat treatment The milk must be heat treated in such a way that all pathogenic microorganisms are killed. A minimum temperature/holding time of 72 °C for 15 seconds must be achieved. †¢ Recording The heating temperature must be automatically recorded and the transcript saved for a prescribed period of time. †¢ Clarification prior to heat treatment As milk often contains solid matter such as dirt particles, leucocytes (white blood corpuscles) and somatic cells (of udder tissue), it must be clarified. Since pasteurisation is less likely to be effective if bacteria are ensconced in lumps and particles in the milk, clarification must take place upstream of heating. Milk can be clarified in a filter or, more effectively, in a centrifugal clarifier. †¢ Preventing reinfection Heat exchangers are calculated so that a higher pressure should be maintained in the pasteurised milk flow compared to the unpasteurised milk and service media. If a leakage should occur in the heat exchanger, pasteurised milk must flow into the unpasteurised milk or cooling medium, and not in the opposite direction. In order to safeguard that a booster pump to create a pressure differential is often required and in certain countries it is mandatory. In the event of temperature drop in the pasteurised product due to a temporary shortage of heating medium, the plant must be provided with a flow diversion valve to divert the insufficiently heated milk back to the balance tank. Equipment required The following equipment is required for a remote controlled process: †¢ Silo tanks for storing the raw milk. †¢ Plate heat exchanger for heating and cooling, a holding tube and a hot water unit. †¢ Centrifugal clarifier (as only whole milk is to be treated, a centrifugal separator is not needed in this example). †¢ Intermediate storage tank for temporary storage of processed milk. †¢ Pipes and fittings for connecting main components and pneumatically operated vaves for controlling and distributing the product flow and cleaning fluids. †¢ Pumps for transportation of milk through the entire milk treatment plant. †¢ Control equipment for control of capacity, pasteurisation temperature and valve positions. †¢ Various service systems: – water supply – steam production. – refrigeration for coolant – compressed air for pneumatically operated units – electric power – drain and waste water. Most of the various service systems are described in chapter 6. 11. Service media requirements are calculated after the plant design is agreed upon. Thus the temperature programme for pasteurisation must be known, as well as the specifications for all other areas where heating and cooling are needed (cold storage, cleaning systems, etc. ), before the number and power of electrically operated machines, number of pneumatically operated units, working hours of the plant, etc.can be determined. Such calculations are not presented in this book. Choice of equipment Silo tanks The number and size of silo tanks are determined by the raw milk delivery schedules and volume of each delivery. In order to operate the plant continuously without stoppages due to lack of raw material, a 7-hour supply of [pic] raw milk must be available. Preferably the milk should have been stored for at least 1 – 2 hours before being processed, as natural degassing of the milk takes place during Legal requirements for: †¢ Heat treatment. †¢ Recording †¢ Clarification prior to heat treatment †¢ Preventing reinfection According to regulations set by the European Communities the heat treatment equipment must be approved or authorised by the competent authority and at least fitted with †¢ automatic temperature control †¢ recording thermometer †¢ automatic safety device preventing insufficient heating †¢ adequate safety system preventing the mixture of pasteurised or sterilised milk with incompletely heated milk and †¢ automatic recording device for the safety system referred to in the preceding intent. 192 Dairy Processing Handbook/chapter 7 that period of time. Short periods of agitation are acceptable, but agitation is not really needed until about 5 – 10 minutes before start of emptying, to equalise the overall quality. This avoids interference with the natural degassing process. Plate heat exchanger The main aim of pasteurising milk is to destroy pathogenic micro-organisms. To achieve this, the milk is normally heated to not less than 72 °C for at least 15 seconds and then cooled rapidly. These parameters are stipulated by law in many countries. [pic] When the relevant parameters are known, the platage (dimensioning) of the plate heat exchanger can be calculated. In the present example, the parameters are: †¢ Plant capacity 20 000 l/h †¢ Temperature programme 4 °C – 72 °C – 4 °C †¢ Regenerative effect 94% †¢ Temperature of the heating medium 74 – 75 °C †¢ Temperature of the coolant +2 °C The demand for service media (steam, water and ice-water) is also calculated, as this substantially influences the choice of valves for steam regulation and ice-water feed. Connection plates between the sections of the plate heat exchanger are provided with inlets and outlets for product and service media. The inlet and outlet connections can be oriented either vertically or horizontally. The ends of the plate heat exchanger (frame and pressure plate) can likewise be fitted with inlets and outlets. Dimensioning data for the plate heat exchanger are given in chapter 6. 1. Hot water heating systems Hot water or saturated steam at atmospheric pressure can be used as the heating medium in pasteurisers. Hot steam, however, is not used because of the high differential temperature. The most commonly used heating medium is therefore hot water typically about 2 – 3 °C higher than the required temperature of the product. Steam is delivered from the dairy boiler at a pressure of 600 – 700 kPa (6 – 7 bar). This steam is used to heat water, which in turn heats the product to pasteurisation temperature. The water heater in figure 7. 2 is a closed system consisting of a specially designed, compact and simple cassette type of plate heat exchanger (3) equipped with a steam regulating valve (2) and a steam trap (4). The service water is circulated by the centrifugal pump (5) via the heater (3) and the heating section of the pasteuriser. The function of the expansion vessel (7) is to compensate for the increase in the volume of the water that takes place when it is heated. The system also includes pressure and temperature indicators as well as safety and ventilation valves (8). Temperature control A constant pasteurisation temperature is maintained by a temperature controller acting on the steam regulating valve (ref. 2 in figure 7. 2). Any tendency for the product temperature to drop is immediately detected by a sensor in the product line before the holding tube. The sensor then changes the signal to the controller, which opens the steam regulating valve to supply more steam to the water. This increases the temperature of the circulating water and stops the temperature drop in the product. Holding The length and size of the externally located holding tube are calculated according to the known holding time and hourly capacity of the plant and the pipe dimension, typically the same as for the pipes feeding the pasteurisation plant. Dimensioning data for the holding tube are given in chapter 6. 1. Typically the holding tube is covered by a stainless steel hood to preventing people from being burnt when touching and from radiation as well. Pasteurisation control It is essential to be certain that the milk has in fact been properly pasteurised before it leaves the plate heat exchanger. If the temperature drops below 72 °C, the unpasteurised milk must be kept apart from the already pasteurised product. To accomplish this, a temperature transmitter and flow diversion valve are fitted in the pipe downstream of the holding tube. The valve returns unpasteurised milk to the balance tank if the temperature transmitter detects that the milk passing it has not been sufficently heated. Pasteuriser cooling system As already noted, the product is cooled mainly by regenerative heat exchange. The maximum practical efficiency of regeneration is about 94 – 95%, which means that the lowest temperature obtained by regenerative cooling is about 8 – 9 °C. Chilling the milk to 4 °C for storage therefore requires a cooling medium with a temperature of about 2 °C. Ice water can only be used if the final temperature is above 3 – 4 °C. For lower temperatures it is necessary to use brine or alcohol solutions to avoid the risk of freezing cooling media. The coolant is circulated from the dairy refrigeration plant to the point of use as shown in figure 7. 4. The flow of coolant to the pasteuriser cooling section is controlled to maintain a constant product outlet temperature. This is done by a regulating circuit consisting of a temperature transmitter in the outgoing product line, a temperature controller in the control panel and a regulating valve in the coolant supply line. The position of the regulating valve is altered by the controller in response to signals from the transmitter. The signal from the transmitter is directly proportional to the temperature of the product leaving the pasteuriser. This signal is often connected to a temperature recorder in the control panel and recorded on a graph, together with the pasteurisation temperature and the position of the flow diversion valve. Booster pump to prevent reinfection Care must be taken to avoid any risk of contamination of the pasteurised product by unpasteurised product or cooling medium. If any leakage should occur in the pasteuriser, it must be in the direction from pasteurised product to unpasteurised product or cooling medium. This means that the pasteurised product must be under higher pressure[pic] than the medium on the other side of the heat exchanger plates. A booster pump, ref. 2 in figure 7. 3, is therefore installed in the product line, either after the holding section or before the heating section. The latter position minimises the operating temperature of the pump and prolongs its life. The pump increases the pressure and maintains a positive differential pressure on the pasteurised product side, throughout the regenerative and cooling sections of the pasteuriser. Installation of a booster pump is specified in the legal requirements for pasteurisation in some coun The complete pasteuriser A modern milk pasteuriser, complete with equipment for operation, supervision and control of the process, is assembled of matching components into a sophisticated process unit. Balance tank The float-controlled inlet valve regulates the flow of milk and maintains a constant level in the balance tank. If the supply of milk is interrupted, the level will begin to drop. As the pasteuriser must be full at all times during operation to prevent the product from burning on to the plates, the balance tank is often fitted with a low-level electrode which transmits a signal as soon as the level reaches the minimum point. This signal actuates the flow diversion valve, which returns the product to the balance tank. The milk is replaced by water and the pasteuriser shuts down when circulation has continued for a certain time. Feed pump The feed pump supplies the pasteuriser with milk from the balance tank, which provides a constant head. Tries . [pic] Flow controller The flow controller maintains the flow through the pasteuriser at the correct value. This guarantees stable temperature control and a constant length of the holding time for the required pasteurisation effect. Often the flow controller is located after the first regenerative section. Regenerative preheating The cold untreated milk is pumped through the first section in the pasteuriser, the preheating section. Here it is regeneratively heated with pasteurised milk, which is cooled at the same time. If the milk is to be treated at a temperature between the inlet and outlet temperatures of the regenerative section, for example clarification at 55 °C, the regenerative section is divided into two sections. The first section is dimensioned so that the milk leaves at the required temperature of 55 °C. After being clarified the milk returns to the pasteuriser, which completes the regenerative preheating in the second section. Pasteurisation Final heating to pasteurisation temperature with hot water, normally of a temperature 2 – 3 °C higher than the pasteurisation temperature (? t = 2 – 3 °C), takes place in the heating section. The hot milk continues to an external tubular holding cell. After the hold, the temperature of the milk is checked by a sensor in the line. It transmits a continuous signal to the temperature controller in the control panel. The same signal is also transmitted to a recording instrument which records the pasteurisation temperature. Flow diversion A sensor after the holding cell transmits a signal to the temperature monitor. As soon as this signal falls below a preset value, corresponding to a specified minimum temperature, the monitor switches the flow diversion valve to diversion flow. In many plants the position of the flow diversion valve is recorded together with the pasteurisation temperature. For the location of the flow diversion valve, various solutions are available to satisfy local regulations and recommendations. Below are three alternatives which are commonly utilised: 1 The flow diversion valve is situated just after the holding cell. Where a booster pump is installed, the valve is located before the pump. If the temperature drops under preset level the valve diverts the flow to the balance tank and the pump stops. The flow in the regenerative and cooling sections thus comes to a standstill (even when no booster pump is integrated). After a short while, without temperature increase, the heat exchanger is emptied, cleaned and sanitised. When satisfactory heating is possible the plant is restarted. 2 The flow diversion valve is located after the cooling section of the plant. Following a drop of temperature the flow is diverted to the balance tank and the plant is emptied of product, cleaned and sanitised. The plant is then ready for restart when the temperature conditions are acceptable again. 3 The flow diversion valve is located between the holding cell and the boster pump. If the temperature drops the valve diverts the flow. The booster pump is not stopped, but other valves around the heat exchanger will automatically be positioned so that the milk in the regenerative and cooling sections will be circulated to maintain the right pressure in the plant. This also preserves a proper temperature balance. When the heating conditions are acceptable the process can be resumed without intermediate cleaning. Cooling After the holding section the milk is returned to the regenerative section(s) for cooling. Here the pasteurised milk gives up its heat to the cold incoming milk. The outgoing pasteurised milk is then chilled with cold water, icewater, a glycol solution or some other refrigerant, depending on the required temperature. The temperature of the chilled milk is normally recorded together with the pasteurisation temperature and the position of the flow diversion valve. The graph consequently shows three curves. Centrifugal clarifier As the milk in the present example is not going to be separated into skimmilk and cream, a centrifugal clarifier is shown in figure 7. 6.

The Samurai and the Bushido Code Essay -- Japan, Elite Warriors, Bushi

The samurai were à ©lite warriors in Japan during the 1200’s to the early 1700’s. Fifth century Japan saw conflicts with Korea and China, but Japan had a very untrained army, with a clumsy Calvary, and poor infantry men (Blumberg 1). The reason was that horses were seen as a burden and were never bred to be strong, fast, and large for war purposes (Blumberg 2). In the 6th and 9th centuries, a series of rebellions in Japan began from the Emishi people of the northern home islands; these country people were very well-trained in mounted archery. The nimble Emishi would defeat the Japanese riders with ease (Blumberg 2). But during the war against the Emishi, Japan learned to breed horses for fighting, adapted new fighting methods, and developed new weapons. They replaced the slow, straight-sword with two curved blades that were faster and lighter. For the next 350 years, infantry was replaced with mounted archers, and we start to see the 13th century samurai form (Blumber g 3). The Bushido Code, the code that all samurai follow, helped form medieval Japan. The warrior class and ruling class in the 13th century to the 17th century were known as the samurai (Clark 1). The samurai were skilled in archery, swordsmanship, horseback riding, and martial arts: the ability to kill with their bare hands (Clark 2). The two swords that the samurai used were the katana, a curved, medium-sized blade used for two-handed combat, and the wakizashi, a dagger or small-bladed weapon for thrusting (Blumberg 7). The samurai specialized in mounted archery as well. They had a medium sized, very flexible bow that made firing arrows from a horse easier. With Japan's newly trained and bred horses, along with the discipline of the samurai, it made for an uns... ... the enemy's foot soldiers were close, the samurai would dismount and use their swords (Blumberg 9). That would change in the 15th century when the Chinese started to use an early version of the musket. The Japanese then had to change their fighting techniques to use spears so as not to have to dismount their horses. This was useful, since they could charge without stop, allowing them more time in between the Chinese gunfire (Blumberg 12). The Bushido Code has been around since the 13th century and is the way of the samurai. The samurai was a powerful ruling class and warrior class in medieval Japan. The samurai were powerful warriors with great respect and ethics for their country. They impacted modern Japan by passing on the high ethical and moral standards still recognized today, and it is the reason why Japan is one of the friendliest countries in the world.

“On natural death” By Lewis Thomas Essay

From the moment all life forms are born, a journey is begun to the mysterious quarters of the unknown and the unexplained. It is a journey to the one place all beings are not sure of and fear the most. Whether or not it comes from old age, death is a part of the natural cycle of life. In the essay â€Å"On Natural Death† by Lewis Thomas, death is the spectacle of human and animal existence. He explores the world of death using rhetorical writing style to effectively support his idea of death. By using parallel sentences and persuasive techniques such as logos, pathos, and ethos, Thomas is able to alter the perception of the creeping demon into an exotic experience. Thomas’ use of parallel sentences creates his mood about death and why it is Nature’s job to help us through it. He points out in his essay that reading books on death causes a person to wonder how they will react when they encounter death. He seeks to assure the reader by saying that â€Å"if you know not how to die, never trouble yourself; Nature will in a moment†¦instruct you; she will †¦do the business for you†¦Ã¢â‚¬  (275). The idea of the unknown creeps in the back of human thought because people are not sure how they will handle it; ergo they read books to prepare them for the unexpected arrival of death. With the use of parallel sentence structure, he emphasizes to the reader that they will be taken care of if they are faced with the grim situation by repeating the word â€Å"you†. This technique and word usage engraves the concept of death in the mind and makes the audience follow through the sentence confident that Nature will be there to assist them in the process. The road to death is a dreaded destination man and animal wish not to face alone. Through Thomas’ elucidation, nature is the mother that guides the individual and makes the journey a peaceful one. He creates his effective essay by using persuasive techniques such as pathos. Thomas illustrates that nature takes away the pain that accompanies death by telling a story of a â€Å"field mouse, at the jaws of an amiable household cat†¦with pain beyond bearing†¦all over his small body† (273). The mouse, at the gates of death, gets a shot of adrenaline, which dampened the mouse’s feeling of pain while  he is dying in the cat’s orifice. Nature has created a security blanket that covers up the excruciating pain that causes death to be an unpleasant experience. He builds emotion by walking the reader through the mouse’s painful encounter with the house cat and his experience of death. He makes the audience feel the intensifying pain covering every particle of the mouse’s body until he dies. The mouse’s experience can be explained through reason and scientific analysis. Lewis brings out another persuasive technique, logos, to prove his point of the dying field mouse. He starts by stating that at the instant the mouse is trapped between the cat’s teeth, â€Å"peptide hormones are released by cells in the hypothalamus and the pituitary gland†¦Ã¢â‚¬  to cause no pain to the dying mouse. (274). Thomas’ use of logos brings the reader up to speed on the scientific definition of death and pain. It explains how the body reacts when faced with death and uncertainty. The author’s explanation of the bodily defense mechanism creates logic and reason for the phenomenon that occurs. Whether or not death is defined scientifically or spiritually, death is the ultimate test of the endurance of one’s character when faced with the decision to fight or flee. Thomas’ excellent use of ethos in his essay best illustrates the endurance of one’s character. He extracts a part of another essay by Montaigne to show how death can be an experience that causes a person to rethink life. Montaigne, during a riding accident, was caused to rethink the natural process of death and how it felt to come close to it. Thomas quoted Montaigne to illustrate that â€Å"in order to get used to the idea of death†¦there is nothing like coming close to it† (274). By using Montaigne’s near death experience, Thomas is able to achieve ethos. Thomas wanted to exemplify to the audience that death is an experience that is more then the end of a life, but the reevaluation of one’s current existence. With the current thoughts and experiments of death, Thomas has successfully instructed the reader toward his direction of thought. By using persuasive language and rhetorical writing style, he made his essay a convincing argument that death is a natural and exotic experience everyone is  eventually faced with. The persuasive style of writing like parallel sentences, logos, ethos, and pathos draws the reader into the essay and makes him understand the idea of death. The reader gets the impression that natural death becomes an extraordinary and exhilarating experience all beings are destined to face.

The Importance of African-American Studies Essay - 1868 Words

African-American Studies The aspect of African-American Studies is key to the lives of African-Americans and those involved with the welfare of the race. African-American Studies is the systematic and critical study of the multidimensional aspects of Black thought and practice in their current and historical unfolding (Karenga, 21). African-American Studies exposes students to the experiences of African-American people and others of African descent. It allows the promotion and sharing of the African-American culture. However, the concept of African-American Studies, like many other studies that focus on a specific group, gender, and/or creed, poses problems. Therefore, African-American Studies must overcome the obstacles in order to†¦show more content†¦African American History or Black American History, a history of African-American people in the United States from their arrival in the Americas in the Fifteenth Century until the present day. In 1996, 33.9 million Americans, about one out of every eight people in the United States, were African-American. Although African-American from the West Indies and other areas have migrated to the United States in the Twentieth Century, most African- Americans were born in the United States, and this has been true since the early Nineteenth Century. Until the mid-20th century, the African-American population was concentrated in the Southern states. Even today, nearly half of all African-Americans live in the South. African-Americans also make up a significant part of the population in most urban areas in the eastern United States and in some mid-western and western cities as well .Africans and their descendants have been a part of the story of the Americas at least since the late 1400s. As scouts, interpreters, navigators, and military men, African-Americans were among those who first encountered Native Americans. Beginning in the colonial period, African-Americans provided most of the labor on which European set tlement, development, and wealth depended, especially after European wars and diseases decimated Native Americans (http://encarta.msn.com). Thus, history plays aShow MoreRelatedWhat Are The Experiences Of African-American Male StudentsAcademic Success?1063 Words   |  5 PagesThis study endeavored to seek answers that have been at the forefront of research for decades. The researcher has glanced into the lives and experiences of fourteen African-American undergraduate male students to seek answers to the following questions: (1) What are the experiences of African-American male students’ in California’s public high schools? (2) Are California public high schools and school-based professionals adequately preparing African-American male students’ for post-secondary educationRead MoreHypertension In Nursing1340 Words   |  6 Pagesdetrimental outcomes for patients’ health which connects with the category with the NSCBSN of health promotion and mainten ance which aims to improve patient’s lives with factors that are controllable. Importance Importance to Health of the Population Approximately as of 2014, 70 million Americans were diagnosed with hypertension which half deny having their hypertension under control. (Bazargan et al., 2014) Chronic elevated blood pressure can affect cardiovascular and renal health. Some of theRead MoreMini Thesis1451 Words   |  6 PagesIN AFRICAN AMERICAN MALES Submitted in Partial fulfillment of the Requirements For Health Care Marketplace Thesis By: Laquita Hailey Professor: Cornelius Cash, PH.D., MBA American InterContinental University 6600 Peachtree-Dunwoody RD 500 Embassy Row Atlanta, GA 30328 June 18, 2005 TABLE OF CONTENTS ABSTRACT Chapter 1 – Introduction†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦4 Background and Problem†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 4 Statement of Problem†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.4 Purpose of Study†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦4Read MoreEssay On Outreach Call Program1276 Words   |  6 Pagesthe utilization of screening modalities among the African American adult population. Albright, Richardson, Kempe, and Wallace (2014) evaluated an intervention, which involves the use of a congruent vocal modality in order to conduct outreach calls to promote colorectal cancer screening among African American adults. In the said study, the investigators utilized African American voices in conducting automated phone calls among the African American adult population. In order to increase the strengthRead MoreAfrican Americans On Education : Malcolm X On A Homemade Education1575 Words   |  7 Pages Views of African Americans on education: Malcolm X on a Homemade Education; W.E.B. Dubois in Education; and Oliver Crowell Cox in Education Okema Johnson Coppin State University IDST 499-401 Dr. Ray September 9, 2015 Education is an important aspect in the lives of many individuals. Education is often seen as a means to better oneself. With education, a whole new world can be opened up to individuals. For African Americans education is key to achieving a variety of things inRead MoreAnalysis Of Inuyasha And Othello 1373 Words   |  6 Pagessubversive historical conceptualizations of blackness have on portrayals of African Americans. I began this study with a memory from my adolescents to implicate the importance of understanding â€Å"blackness† in contemporary Japanese culture, which grants conflicting views of â€Å"blackness† as it is redefined in popular culture. In conducting this study, I want to understand what these representations will mean for African Americans, specifically women, who go to reside in Japan. The lack of representationRead MoreThe Gap Between The White And Black Workforce1106 Words   |  5 PagesData Methods: Roscigno et al (2012) rely on a pool of African-Americans from the 1980s to 2007 to define the barriers to managerial and administrative positions in the workforce within a white hegemonic American labor market. 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The authors state, â€Å"student responses to teachers’ disciplinary techniques can be unpredictable and require quick reactionsRead MoreEssay On Adult Obesity1032 Words   |  5 PagesI will discuss 3 issues of adult obesity on the African American population such as the disease effects, healthcare racial disparities , and food policies to reduce obesity. Based on the American Journal of Health Education it was said that African Americans have the highest age-adjusted rates of obesity at 48.1% amongst all races . However, with high rates of obesity comes to high rates of chronic health conditions. For example , another study was performed by the Journal of the National CancerRead MoreAfrican-American Studies Has Been Set In Place To Broaden1347 Words   |  6 Pages African-American studies has been set in place to broaden an individual s knowledge based on the history, literature, politics, and the lifestyle of Black Americans. Course 271 has helped me realize what African-American Studies is as an interdisciplinary field. It is not just a discipline, it is so much more. African-American studies is a way to learn about individuals outside Black History Month. African-American studies provides a way to deepen an individual’s understanding from the diaspora