'Despite the extenxive advances in integration in the European Union, Essay

'Despite the extenxive advances in integration in the European Union, the member states remain in the driving seat'. How accura - Essay Example ember States are Seen to Remain in the Driving Seat.† How Accurate is this Description of Where Power Lies in the European Union? Introduction The European Union The European Union which is more formally referred to as the European Economic and Monetary Union is essentially an economic and political Union that that comprises of 28 different countries that are seen to primarily located in Europe. The European Union (EU) is seen to primarily operate through a number of institutions that variously include; the European Union Council, the EU court of Justice, the Court of Auditors, the European Commission as well as the European Parliament. The Union essentially serves to establish a common market for use by its different member states, a factor that caused the Union to eliminate the restive border controls that existed between the member states. This has allowed for the relatively free flow of both people and goods although there are however, random checks that are normally conduc ted to prevent drug trafficking and crime between the different members states (Staab, 2013). The common market formed by the European Union is seen to allow for the legal sale of products that have been manufactured in one country in another different country without the restrictive influence of any duties or tariffs. Taxes across the Union’s different member countries are also seen to have been greatly standardized. The EU is also seen to allow service providers in various fields such as medicine, banking, law, tourism, and insurance to freely operate across all the different member countries of the Union. While the formulation of successive treaties is seen to have helped provide the EU with an extensively elaborate foreign policy making machinery, the various member states of the EU are seen to not collectively mobilize their strength to help the Union fully realize its power. It is this position that is seen to raise question surrounding power in the European Union and t he general postulation that â€Å"Despite the Extensive Advances in the Integration of the European Union, the Member States are Seen to Remain in the Driving Seat.† The History of The Formation of the European Union The idea behind the formation of a unified Union Europe is seen to not be a new one. During the 9th Century, the Frankish emperor is seen to have made efforts towards the unification of Europe and ended up dominating much of Europe. During the beginning of the 19th century, Napoleon Bonaparte is seen to have led France in an attempt to try and attain this objective and also ended up conquering a large part of Europe. During the 1930’s, the dream of having a unified Europe is seen to have been borne by Adolph Hitler who sparked the second world war in his attempt to conquer all of Europe. Throughout history, numerous wars

Compare the ways philosophers, Machiavelli and Hobbes, DESCRIBE OR Essay

Compare the ways philosophers, Machiavelli and Hobbes, DESCRIBE OR JUSTIFY POLITICS-AS-VIOLENCE - Essay Example With freedom man considers politics as his highest responsibility for his society stressing the significance of moral values and standards. With a variety of activities afforded by a new found freedom under shifting historical conditions, man starts behaving in morally questionable and dazzling explosion of human vice. Stressfully, political philosophy has provided answers to these behaviors as an approach to correct erring human behavior. However such means does not effect a certain change in a short period of time. Recognizing the increasing scope, intensity and sophistication of vices and crimes brought about by globalization, politics has approached violence as an aggressive means to attain a certain stature and the fastest solution to achieve political power and agenda that tends specifically recruit others to form a stronger criminal group. Government systems have learned to adapt to the controversial theories of Hobbes and Machiavelli who propagate violence to justify the swif t solutions to the critical problems faced by a society. Such theories have a purposeful goal to control errant behavior; however veiled attempts to use such for one’s own political gain and selfish reassurance for maintenance of power would leave the society and the common populace struggling under a stringent dictatorial rule. Both Hobbes and Machiavelli have equated politics seemingly dependent on violence-based solutions to any socio-political situation encountered. Man and society’s struggle for survival, maneuvering for position and fighting over spoils (Lerner, 1950:11) has produced certain livid situations that call for the action of the one in power. In Machiavelli’s The Prince, proposes that stability was paramount and the government or ruler could achieve such balance should be tyrannical. Intensely singing praises to a character of power is depicted to his well-emphasized Prince. Machiavelli astoundingly adhered

Tea market segmetation Research Paper Example | Topics and Well Written Essays - 1000 words

Tea market segmetation - Research Paper Example Tea bags and loose leafs will be packaged in paper and aluminium boxes in 50gm and 100 gm packaging. Cold ready mix teas will be packaged in soft pouch and also aluminium cans. The printing on packaging will not inform customers about the brand and its values but also provide history of herbal and specialized teas and their benefits according to the type of tea. The front of packaging will have soft images of herbal and specialized teas stored in it. The logo of the brand will comprise of a leaf image in green colour with colourful vibrant background. d. Place The company aims to adopt a step wise approach to the market where distribution network will be used to distribute different types of herbal and specialized teas to wholesalers, retailers, restaurants, hotels, and coffee shops. Wholesalers in particular will be engaged to make distribution to large retail stores such as Tesco, Sainsbury’s, and Asda, etc. The distribution intensity of the new brand and its products is dep endent upon various factors including the size of the target market segment, pricing of the company and funds to be allocated for the promotion of the brand. Initially, the new brand will use selective distribution to sell its products to wholesalers and retail outlets and coffee shops in London Area. The reason for choosing this approach is due to the company’s unique selling proposition which needs to be tested out in one major region of UK tea market. Once the company gain experiences from this market then it will engage in intensive distribution throughout UK. e.Price There are various pricing strategies that may be considered when introducing a new brand in the market. Based on the characteristics of the UK tea market it... The distribution intensity of the new brand and its products is dependent upon various factors including the size of the target market segment, pricing of the company and funds to be allocated for the promotion of the brand. Initially, the new brand will use selective distribution to sell its products to wholesalers and retail outlets and coffee shops in London Area. The reason for choosing this approach is due to the company’s unique selling proposition which needs to be tested out in one major region of UK tea market. Once the company gain experiences from this market then it will engage in intensive distribution throughout UK. e.Price There are various pricing strategies that may be considered when introducing a new brand in the market. Based on the characteristics of the UK tea market it is obvious that the new brand has to face tough landscape in terms of the intense competition between existing prices and their ability to produce and market tea at lower profit margins. According to BBC, the price of tea is rising due to the increase in demand for tea (Twining). Therefore, the company can adjust its pricing strategy according to the expected demand for its different types of herbal and specialized teas.

Strategy management - culture Essay Example | Topics and Well Written Essays - 1250 words

Strategy management - culture - Essay Example When an organization merges its tangible and intangible resources, it keeps the resource-based view (RBV), allowing itself to move in the pool of competition (Abt, 2007). Management scholars view RBV in a slightly different context. They have signified certain gaps in RBV approach, which needs further critical identification. To verify these gaps in RBV, Google Inc. has been chosen to assess the discrepancies, which is a prominent and successful business organization in the contemporary period (Henry, 2008). There are many things besides the Resource-based view that brought Google into a success position. Innovation is the first key step that marked its way towards successful performance (Farnham, 2014). Similarly, it is Google’s top leadership, which had the vision and competitiveness to bring the organization to that successive phase. Above of all, it was Google’s mastery of knowledge management (KM) that brought the company in to such distinction of progression. Not to forget, Google’s reliance on innovative strategies to make it both cost and product effective (Barney, 2001). Google kept the Resource-Based view of its resources, but also enhanced its culture of innovation to gain competitive advantage (Burke, 2010). It was something more than just adaptation of RBV concept that brought Google to success. All this indicates that Resource-Based view is not the only thing required for competitive success, but there are other significant factors that bring competitiveness within organization. RBV approach is basically contributes lesser for competitiveness (Abt, 2007). Through contemporary business perspective, mergers and acquisitions are strategic dimensions for any emerging organization (Phillips & Gully, 2011). According to general perspective of organization’s leadership, mergers and acquisitions are sufficient to raise company’s horizontal knowledge, which is very important for bringing competitiveness in long

A Reflection Paper on Animal Minds Essay Example | Topics and Well Written Essays - 500 words

A Reflection Paper on Animal Minds - Essay Example I find this article very interesting and intellectually stimulating. As a human being, I often take for granted that animals respond to different external stimuli without really thinking. I hold the preconception that as opposed to humans, animals solely rely on their instinct and reflexes in order to survive. However, this article opens my mind into the possibility that maybe, at some points, animals also think and are conscious about their actions and emotions. The body of literature explored by the author appears very convincing that animals do share a level of consciousness even if it is largely limited compared to human beings. I agree with the claims that "some kind of mental activity is being attributed to animals: that is, there is considered to be some internal sifting and selection of information rather than simply the release of certain responses by a certain set of environmental conditions" (Griffin 10). This claim can be supported by human experiences and their interaction with animals. For instance, the argument that animals can process and retain information is evidenced by the fact that they can learn certain skills-parrots can be trained to speak specific words and dogs can be taught to perform funny tricks.

Career Apparel and Uniform Essay Example for Free

Career Apparel and Uniform Essay Career and Uniform apparel becomes a necessity for many Americans in the work place. Now a days, many people characterize or stereotype curtain job positions base on what people wear. For example, a police officer, a security, and an army solger can not be able to distinguish without their uniform. In contrast, people that works in the corporation word they do not have to wear uniform, to distinguish them from others. However, professionals have to followed a dress code guide line. This guideline helps the professional to a good first impression in the workforce. For this assignments, I interviewed two gentleman’s that uses career apparel as well as uniform. Sammy haddad, which job is internal auditor for KPMG, and Mickey Walker, which jobs is a police officer in Seagoville Tx. Whether career apparel or uniform, each of my interviewers is has their personal opinion about their type of apparel that they have to wear during work hours. Sammy haddad, auditor for KPMG, has to wear business causal clothe almost every day. His dress code is a collar shirt with long sleeves tuck in with dress slacks. However, there are some days that Sammy has to meet with clients for business meetings and his company requires him to wear suits. Sammy’s personal opinion is that he hates wear suits, especially in Texas because sometimes his meetings are far from his offices. On the hand, mickey walker the police officer found his uniform very practical and utilitarian for the performance of his job. However his does not like how thick is the fabric and uncountable to wear during summer time. Without any questions, to be able to wear career apparel the professional needs to have a budget to be able to afford the career apparel. For example, Sammy’s annual income is $75.000 and he purchase his own wardrobe. Every year, Sammy’s buys three dress shits and two dress pants at brooks brothers, he purchase a suit every tree years and for the rest of the year he purchase items on sale at banana republic. In contrast, Mickey’s annual income is 52.00 a year. His department pays for two uniforms every tree years and if he needs other uniforms he has to purchase it with his own money. Over all, career apparel and uniforms has a propose in their own work classification. In Sammy haddads case, the career apparel a most, because it gives him cre dibility, authority, professionalism and is good for the work environmental during work and after work hours. The only thing that he dislike about the dress code is that he has to pay the cleaners services. The other perspective is Mickey’s, he likes his uniform just because it gives him authority, and it distinguish him from other in case of emergency. Finally, career apparel and uniform are necessary for cretin’s jobs. Both of the jobs requires the professional to dress in a matter that shows the valued for their work position and sometime incase of emergencies it helps the people to distinguish the authority.

Vitamin C Effect on Apple Browning | Experiment

Vitamin C Effect on Apple Browning | Experiment This experiment was designed to investigate the effect of Vitamin C concentration on the enzymatic browning of apples. Apple slices were dipped into Vitamin C solution of different concentration ranging from 0 mg to 100 mg. They were left under room temperature and conditions for 24 hours before the browning index was measured. There was a general decrease in browning index as Vitamin C concentration increased with 80 mg showing the lowest browning index. Pearsons product-moment correlation coefficient established a strong negative correlation between the two variables investigated with a 5% confidence level. The results supported the experimental hypothesis. Research and Rationale The browning of certain fruits such as apples, pears, peaches and bananas is caused by an oxidation process known as enzymatic browning which requires three factors: substrate, which consists of polyphenolic compounds; a polyphenol oxidase (PPO), an enzyme that can catalyze the first step in the reaction; and oxygen, a reactant.[1,3] Enzymatic browning is mostly undesirable but is inevitable when these fruits are subjected to mechanical injuries or processing. When fruits are sliced or the skin of the fruit is pierced open, the enzyme PPO which exists in the cells are released and exposed to the surrounding air. Upon contact with oxygen in the atmosphere, PPO reacts with oxygen and starts catalyzing the conversion of polyphenolic compounds into quinones. Quinones are not dark in color but are readily polymerized to form complex brown polymers. [12] 369words Prevention of undesirable enzymatic browning is of utmost importance to the food processing industries because browning of fruits will cause deterioration of quality, alteration of flavor and color of fruit products, causing industries to incur losses and wastage of food. Preventive steps include inactivation of enzyme by heat denaturation, the use of acid to inhibit enzyme activity and the use of bisulfites to interfere with browning.[1] In this practical, I am looking at the function of Vitamin C in preventing enzymatic browning. The function of Vitamin C as a natural antioxidant to the browning of sliced apples was first discovered by Dr. Szent Gyorgi, a Nobel Prize Winner. Vitamin C, a strong reducing agent and reactive species, prevents enzymatic browning by reacting with oxygen, inhibiting the PPO enzyme and disallowing oxygen to react with the phenolic compounds. Borenstein (1965), Sapers and Dougles (1987) and Sapers and Ziolkowski (1987) stated that ascorbic acid is a more effective inhibitor of enzymic browning than are sulfites or erythorbic acid. Besides that, Taeufel and Voigt (1964) stated that ascorbic acid is the most significant inhibitor of PPO because it has no detectable flavour at the concentration used which would interfere with the acceptability of the final processed product. Also it has no corrosive action upon metals, in addition to its vitamin value. The biggest advantage of using Vitamin C as a browning inhibitor is it is natural and healthy. [6] Vitamin C is the most widely used as a food additives in inhibiting discoloration due to enzymatic browning because Vitamin C has quite powerful reducing properties together with its obvious physiological acceptance and safety. Moreover, Vitamin C becomes a very common food additive due to its worldwide legislative acceptance and many of its technical uses. The availability of crystalline Vitamin C to a very high standard of purity in industrial quantities has undoubtedly been of assistance in the growth of the market. [2] Apples are chosen as a material in this experiment because apple is a very common fruit used in the food industry and is always included in our daily diet for its high nutritional value. Moreover, apples brown rapidly after being bruised due to their high polyphenolic compound contents. The pale coloration of apples gives an easily observable and clear indication of the amount of browning. Vitamin C is applied on the surface of cut apples to slow down the oxidation process. In the experiment, the amount of browning was indicated by the browning index of the apples. The higher the browning index, more enzymatic browning that took place. According to Eskin et al. (1971)[6] reported that food material must be treated with an adequate amount of Vitamin C to totally halt the browning process, otherwise browning is only slightly delayed, up to the point at which all the Vitamin C is oxidized. Therefore, the aim of experiment is to investigate the relationship between Vitamin C concentration and enzymatic browning of apples, determining the ideal concentration which inhibits enzymatic browning most effectively. Experimental hypothesis The higher the concentration of Vitamin C, the slower is the enzymatic browning of apples. Null hypothesis There is no significant correlation between the concentrations of Vitamin C and the enzymatic browning of apples. Planning A trial experiment was conducted to help me choose the most suitable methods to conduct the experiment, the best 2 quantification methods and the range of concentration of Vitamin C to be used in the real experiment. Methods involved Preparing Vitamin C of different concentration A standard Vitamin C solution of concentration 4mg/ml was prepared by dissolving two 500mg Vitamin C tablets in 250ml of distilled water and homogenised in a volumetric flask. Six different concentrations of Vitamin C solutions of 20, 40, 60, 80 and 100mg with the same total volume of 25 ml were prepared by serial dilution method. To make Vitamin C solution of 20mg, 5ml of the stock solution was mixed with 20ml of distilled water. To make 40mg, 10ml of stock solution was mixed with 15ml of distilled water and so on. 5ml of buffer at pH6.5 was added into each solution. A control solution of only distilled water was also prepared. Preparing the apple cubes A total of 30 freshly cut apple cubes of dimension 2.0-2.0 cm were prepared. Each five apple cubes were dipped into one of the solutions prepared. The apple cubes were then placed on separate Petri dishes and left at room temperature and conditions for 24 hours. Collecting data The apple cubes were examined with 3 different methods. Firstly, the intensity of the colour of the browned apple cubes was examined using a colour scale from 1 to 9. The percentage coverage of browned parts of the apple cubes was also examined using a 2-2cm quadrat. Lastly, the apple cubes are homogenised in a blender for 2 minutes, followed by centrifuging at 10000 rpm. After filtering the solution, the browning index of the clear fruit juice obtained was determined by measuring the absorbance at 420nm using a spectrophotometer.[7,5] Trial results From the results obtained, I learnt that increasing Vitamin C concentration does have an effect on the browning of apples and the most preferable method of quantification was measuring the browning index. The results obtained from measuring the percentage coverage and colour intensity were less significant and these observations were very subjective. Besides that, I realised that the trial results were inconsistent and did not show significant difference in all the quantification methods used. This may be either caused by errors and limitations occurred during the trial experiment or the concentration of Vitamin C used was not high enough. However, according to Linus Pauling Institute in Oregon State University, the recommended daily allowance of Vitamin C for normal healthy adult above age 19 is around 75 to 95mg.[4,9] Thus, increasing the Vitamin C concentration was not advisable. Therefore, subsequent experiments were carried out by using the same Vitamin C concentrations but steps were taken to ensure the errors and limitations were minimised. Vitamin C stock solution was heated to ensure complete dissolving but the temperature of heating cannot be too high to prevent breakdown of Vitamin C. Procedures were repeated once to get more reliable results and the number of apple cubes used were increased from 5 to 10. This could help eliminate any browning happening due to chance. Besides that, all the apparatus used for the cutting and handling of the apple cubes were cleaned thoroughly and free from rust as rust can accelerate the browning of apples. Apparatus Petri dishes, measuring cylinder, glass rod, beaker, boiling tubes, filter funnel, normal laboratory spectrophotometer, cuvette, pestle and mortar, water bath, knife, dropper, volumetric flask, blender, centrifuge, knife, marker pen Materials Distilled water, apples, Vitamin C tablets, label stickers, filter paper Variables Manipulated: Concentration of Vitamin C (mg) Serial dilution technique was used to make the same volume of lime juices containing different Vitamin C concentration. The Vitamin C concentrations used were 0, 20, 40, 60, 80 and 100mg. The control was distilled water to allow comparison to be made. Responding: Browning index (ABS) The browning index was determined by blending, centrifuging, filtering and measuring the percentage absorbance at 420nm of the oxidised apple cubes. Controlled: Types of apples, pH of Vitamin C solution, surrounding temperature All the apples used in the experiment were of the same type, same origin and were bought from the same supermarket at the same time. The pH of the solutions was kept constant using a buffer at pH6.5. The apple slices were placed in separate Petri dishes in the laboratory under normal room temperature. Real Experimental Procedure Six different concentrations of Vitamin C of 0, 20, 40, 60, 80 and 100mg were prepared. Sixty apple cubes were cut with 10 apple cubes dipped into each concentration. The apple cubes were placed in different Petri dish and left at room temperature and condition for 24 hours. The apple cubes were then homogenised in a normal blender for 2 minutes centrifuged at 10000rpm and filtered. The absorbance of the clear apple juice at 420nm was measured using a spectrophotometer and the reading of the spectrophotometer was recorded as the browning index. The experiment was repeated once. Safety Precautions Gloves were worn when dealing with Vitamin C tablets to prevent the tablet from being contaminated. Vitamin C solutions were prepared in situ and sealed after the preparation to prevent any loss of Vitamin C due to oxidation. Care was taken when cutting the apple into cubes with knife to avoid cutting the hand. Knife and all the apparatus involved in the handling of apple cubes were cleaned thoroughly before the experiment and were make sure to be free from rust as rust can accelerate enzymatic browning. Apples were made sure to be healthy and not bruised when they were purchased. All glassware and apparatus were clean and free from laboratory chemicals. Special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments was used.[8] Data Collection in Main Study Statistical Analysis There is a quite clear negative correlation between Vitamin c concentration and the browning index. This relationship was further proven by using Pearson product-moment correlation coefficient[10,11] to test the linear dependence between the two variables being investigated. The correlation coefficient, r ranges from -1 to 1. A value of 1 implies that a linear equation describes the relationship between X and Y perfectly, where as Y increases, X increases. A value of -1 implies that when Y decreases, X increases. A value of 0 implies that there is no linear correlation between the two variables. The negative value of r indicates a negative correlation between the two variables investigated. The critical value for 5% confidence level = 0.811, which is smaller than the value of r calculated from the data of the real experiment. Therefore, the PMCC analysis showed that there is a statistically significant negative correlation between the concentration of Vitamin C and the browning index. The null hypothesis can be rejected. Data Analysis The graph showed that the increasing Vitamin C concentration brings about an overall decrease in the browning index of the apple cubes by 69 %. From 0 mg to 80 mg of Vitamin C concentration, the browning index decreases almost linearly. Although there was a slight increase in browning index from 80 mg to 100 mg, the value of Pearson product-moment correlation coefficient, r = 0.942 re-affirmed that there is a strong negative correlation between Vitamin C concentration and browning index. The browning index is an indication of the proportion of oxidised phenols[7] during apple storage of 24 hours in the experiment. A lower browning index indicates a lower proportion of reacted phenolic compounds. In other words, the lower the browning index, the lesser the enzymatic browning taking place in the apple cubes. When the apples were cut into cubes, they were exposed to oxygen and enzymatic browning was initiated. By coating the apple cubes with a layer of Vitamin C, also known as ascorbic acid (AA) which is a very strong reducing agent, the process of enzymatic browning was inhibited as AA prevented O-quinone from being converted to its colored end product. Besides, AA competed with polyphenol oxidase (PPO) to react with oxygen. AA also formed a barrier to prevent oxygen from reacting with the substrate of the enzymatic browning process. The mode of AA action upon phenols can be summarized as follow: [6] O -diphenol +  ½ O2 O quinone + H2O O -Quinone + AA O- diphenol + dehydro AA A A +  ½ O2 dehydro AA + H2O With increasing Vitamin C concentration, more Vitamin C was made available to prevent the oxidation of phenols, thus the amount of oxidised phenols which contributed to the absorption at 420 nm was reduced and the browning index decrease. From the graph, the Vitamin C concentration that gave the lowest browning index was 80 mg. The browning index at this concentration was 86% lower than that of 0 mg. This showed that 80 mg was the ideal concentration which inhibits enzymatic browning happening in the apple cubes most effectively. Vitamin C concentration of 0 mg was used as a control in this experiment to show that Vitamin C did play a role in inhibiting enzymatic browning. The browning index at 100 mg was higher than that at 80 mg when it was expected to be lower. This may be due to another type of browning, known as non-enzymatic browning taking place in the apple cubes in which ascorbic acid was found out to play a role in some non-enzymatic browning. The non-enzymatic browning may have produced end products which also caused absorption at 420nm. As ascorbic acid affects non-enzymatic browning, the higher ascorbic acid concentration at 100 mg contributes to more non-enzymatic browning than that at 80 mg, contributing to a slightly higher browning index. [1] Evaluation In food processing industries, the average effective level of Vitamin C used for apple halves is 660mg/kg[2], which is also equivalent to 0.66mg/g. The total mass of all the apple cubes used in the experiment for each concentration was 45 g, so the ideal concentration of Vitamin C should be 29.7mg which almost three times lower than the ideal concentration obtained in the experiment. This may be due to errors and limitations which had arisen during the experiment. Apples are very porous and thus very difficult to treat. It is difficult to get ascorbic acid solution into sufficiently intimate contact with the fruit, which is important to maintain the quality of the fruit.[2] In this experiment, the apple cubes were only dipped into the Vitamin C solution and the solution did not have time to diffuse completely and reach every cell in the apple cubes. Besides that, this experiment was carried out under normal room temperature in which enzymatic browning occurs at a faster rate. The apple cubes were left at normal room conditions and constantly exposed to air, thus more ascorbic acid was needed to inhibit enzymatic browning as compared to vacuum packed processed apples. Moreover, a delay in adding ascorbic acid after the cutting of apples will cause permanent browning as the enzyme was not inactivated rapidly enough to prevent any appreciable oxidation to occur before ascorbic acid was added. [2] 3074 words The apples may be subjected to mechanical injuries during handling which may contribute to browning of the apples. Therefore, the apple cubes were handled as carefully as possible. A stainless steel knife was used to make sure there was no rust which could accelerate browning of the apple cubes. Different types of apples have different amount and types of phenolic compounds, substrates of enzymatic browning, which would affect the rate and amount of browning happening.[1,2] Apples of the same origin and type were bought at the same time at the supermarket to minimise this limitation. Further enzymatic browning may occur during the blending of apple cubes which may affect the final browning index. To prevent this, during blending, 50cm ³ of Vitamin C solution of that particular concentration which the apple cubes where dipped into was added. The quantification method used in this experiment has been simplified as the materials and apparatus available in my college laboratory was limited. The experiment can be improved using a more accurate and advanced method, polyphenol oxidase (PPO) assays [6,7] which measures the effect of Vitamin C on the activity of PPO directly so that the results obtained would be more reliable. Other improvements of this experiment include soaking the apple cubes longer in the Vitamin C solution and cutting the apples into smaller pieces to increase their total surface area to volume ratio for rapid diffusion of Vitamin C solution into the apples. Further studies on the type of food additives that affect the enzymatic browning of apples could have been investigated and their effectiveness compared. [6] Conclusion There is a negative correlation between Vitamin C concentration and enzymatic browning with 80 mg as the ideal concentration of Vitamin C which significantly reduced enzymatic browning by 86%. This was determined by the decreasing browning index as the Vitamin C concentration increases. Sources Evaluation Sources 1 to 4 are published books by food experts and also accredited universities. Moreover, books which are published are usually reviewed by other experts from that particular field prior to publication. Therefore, the information from these sources is reliable and factual. Sources 5 to 7 are online journals about Vitamin C and its effect on enzymatic browning, the quantification method of browning and the factors affecting enzymatic browning. These journals are peer-reviewed and so should contain sound scientific information. Furthermore, the information in these journals has been found to correlate each other, implying that they are highly regarded as reliable sources. Cumulative word count: 3349 words Sources 8 to 12 are websites which are well established and have many viewers. Therefore, the information they provide must have been screened and reviewed by experts to ensure they are sound and correct.