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Engineering Question

Engineering Question.

This is the second individual assignment and it accounts for 50% of your final mark.
• Write a single report that includes a half page summary (to briefly explain what your code does)
and then present the interpretation of your results after the summary.
• Please submit your Python codes and your results outputs (in csv) separately for each task.
• The network and demand data files are from the Sioux-Falls network and identical to those shared
with you previously (you need to find and use Sydney network for Task 5).
Engineering Question

CSCI 141 University of Central Florida GUI Application of Magic 8 Ball Java Program

CSCI 141 University of Central Florida GUI Application of Magic 8 Ball Java Program.

FOLLOW THE STEPS ON THE FILE NO COPY PASTE CODES This program is intended to give you experience building a basic GUI application with Java Swing. You
will utilize a few different JComponents and pop up a modal dialog upon a button press. More specifically,
your program is meant to simulate a “Magic 8-Ball” program, where the user of your program has the
ability to ask a yes/no question, and a random yes/no response is provided. Your program must meet
the following requirements:
• the GUI look and feel is up to you
• utilize at least 1 JLabel, 1 JTextField, and 1 JButton
• set the window title, icon, and default close behavior to exit
• pop up a modal dialog with the randomly selected response
• at least 7 different responses (3 affirmative, 3 negative, 1 noncommittal)
• no pop up message if no question is asked
See the Example Output for our implementation of this assignment. Your implementation does not have
to look like this; it only needs to support the requested functionality.
CSCI 141 University of Central Florida GUI Application of Magic 8 Ball Java Program

HI 300 PUG The Seven Phases of The System Development Life Cycle Discussion

essay help online free HI 300 PUG The Seven Phases of The System Development Life Cycle Discussion.

Topic # 1: The System Development Life CycleRead this article first: The Seven Phases of the System-Development Life CycleYou have been put in a role of the CIO, Chief Information Officer (you may choose the type of facility.) Looking at the guidelines about development of information systems, create a project management plan of action to get your facility on the road to changes in information systems. What type of questions should you ask yourself in the different phases of the system development life cycle? Look at each phase objectively and tell how you would handle each phase for your project.Discussion responses should be on topic, original, and contribute to the quality of the discussion by making frequent informed references to lesson material. Initial discussion responses should be around 100 words.Topic #2: Professionalism in the Workplace — Externship, Volunteer, Part-Time JobBefore you begin this Discussion, review the Module: Professionalism in the Workplace — Externship, Volunteer, Part-Time Job. A transcript of the presentation is available here.Why is professionalism so important out in the workplace? Especially in the realm of the Health Information Management field (HIM)? Discuss at least three (3) things you should do and what you should not do when in the workplace. Discussion responses should be on topic, original, and contribute to the quality of the discussion by making frequent informed references to lesson material. Initial discussion responses should be around 175 words.
HI 300 PUG The Seven Phases of The System Development Life Cycle Discussion

Food Supplies: Purchasing, Receipts and Storage

Food Supplies: Purchasing, Receipts and Storage. The purchase, receipt and storage of food Choosing a supplier It is essential to purchase food from approved suppliers who have demonstrated a commitment to high standards of food hygiene Controls to minimize hazards from supplies/suppliers Select the least hazardous materials/ingredients e.g. pasteurized egg and ready-prepared vegetables. Specify the standard and quality of product required including the delivery temperature. Branded products usually preferable. Delivery and unloading of food The main hazards associated with deliveries are contaminated food and the multiplication of bacteria as a result of prolonged delays after unloading and before refrigeration. Unsatisfactory delivery vehicles or drivers or drivers may indicate unsatisfactory deliveries. High-risk food should be delivered below 5?, frozen food at-18?. Controls All food should be inspected before placing in storage. Deliveries should be checked for freshness, temperature, colour, odour, contamination, infestations and satisfactory packaging and labeling. Contaminated food from unapproved sources, perishable food above 8?, frozen food above -15?, food with evidence of pest activity and food which is not covered or in damaged packaging or which is out of date is suspect and may need to be rejected. The supervisor and the supplier should usually be notified. As far as practicable, external packaging should not be brought into food preparation areas. A separate deboxing area is recommended. Unloading should be completed as quickly as possible. Staff should be trained to deal with deliveries effectively and to prevent contamination occurring. Records of deliveries should be retained to enable traceability in the event or food poisoning or a food complaint. Safe food storage Correct storage is fundamental to the hygienic operation of any food business. Failure to ensure satisfactory in the event of food poisoning or a food complaint. Safe food storage Correct storage is fundamental to the hygienic operation of any food business. Failure to enable satisfactory storage conditions will result in hazards (contamination and multiplication of bacteria), mould, spoilt food, discoloration, staleness and pest infestation. Dry food stores Rooms used for storage of cereals, dried and canned foods should be suitable for this purpose, vermin-proof and kept clean and tidy. Hazards encountered include soiled delivery trays, pest infestations, damaged and leaking cartons, out-of-date stock, soil from root vegetables and chemical contamination. Controls Keep stores dry, cool, well lit and well ventilated. Effective pest control measures, storage of food at least 15cm above the floor and stock rotation systems are essential. Care with deboxing/opening sacks will avoid foreign body contamination. Food should be stored away from the walls and pipes affected by condensation and on suitable shelves such as tubular stainless steel racks, or in mobile rodent-proof bins. Spillages should be cleared away promptly. If possible, fruit and vegetables should be stored separately from other food. Fruit should be examined regularly as mould spreads rapidly. Vegetables heavily contaminated with soil should be stored below, for example, fruit or lettuce on the vegetable rack. Potatoes should be stored in the dark to prevent sprouting or turning green. A separate store should be used for storing cleaning chemicals. Blown, badly dented, seam-damaged, holed or rusty cans should be rejected. Staff should be trained to store food correctly, to remove spillages, how to rotate stock and to recognize signs of pests and unfit food. Chilled storage High-risk and perishable foods should be stored under refrigeration to prevent most pathogenic bacteria bacteria from multiplying and to slow down the rate of spoilage. Refrigerators and freezers should be sited in well-ventilated areas away from heat sources, such as oven and the rays of the sun. Operating temperatures and monitoring Refrigerators usually operate between 1? to 4?. The display temperature should be checked every time the fridge is used. It should be recorded at least twice a day. The actual food temperature should be recorded at least weekly and whenever the display temperature is unsatisfactory. temporary rises in display temperatures will occur if doors are left open or a large quantity of food at room temperature are loaded into the fridge, for example, bottles of soft drinks or lemonade. Temperatures should return to normal very quickly and food temperatures must not rise above 8?. Contamination and covering of food Raw food must always be kept apart from high-risk food to prevent contamination of high-risk food with food poisoning bacteria. Separate refrigerators are preferred, although, if in the same unit, the raw food must always be placed at the bottom to avoid contamination. Food should be covered to prevent drying out, cross-contamination and absorption of odour. Care should be take to protect foods such as lettuce, tomatoes and cucumbers from dripping blood. Packing and stock rotation refrigerators must not be overloaded, and food should never be left between products for air circulation. Only perishable foods should be stored in the refrigerator. This includes vacuum packs and pasteurized cans of meat. Stock rotation is essential to avoid spoilage. New stock should be placed behind existing stock to facilitate stock rotation. Open cans of food Opened and part-used cans of food, especially acid food such as fruit, fruit juice or tomatoes, must not be left in the can as this may result in chemical contamination. The unused contents should be emptied into a suitable container, such as a plastic bowl, covered and placed in the refrigerator. Defrosting and cleaning Defrosting and cleaning should be carried out in accordance with the manufacturer’s instructions. Most units defrost automatically and should be cleaned and disinfected at least weekly. Bicarbonate of soda (one tablespoon to 4.5 litres of water) may be used, but perfumed cleaning agents must not. Food should be placed in another refrigerator whilst the cleaning is being carried out. Staff training All food handlers must receive instruction on the correct use of the refrigerator especially in relation to contamination and temperature control. They should be told not to keep the door open for longer than necessary. Corrective action If the fridge temperature remains too high this may be a result of overloading, e.g. completely blocking a shelf or because the thermostat is too high. Inform your supervisor immediately. If the problem can’t be solved, an engineer should be brought in. Food should be placed in an alternative fridge, unless it has been above 8? for more than 4hours, when it should be destroyed. Freezers and frozen food Commercial freezers should operate at -18? or slightly below. At this temperature food will keep for a reasonable time with no bacterial growth. However, spores and dormant Food Supplies: Purchasing, Receipts and Storage

University of Florida Social Work Policy Paper

University of Florida Social Work Policy Paper.

I’m working on a social science question and need a sample draft to help me study.

Social Policy Reform Group Members ONLY- Identify policy issues on the local (campus/Bond Community), state, and federal levels to address related to: Police Reform, Social Justice Reform, and Pipeline to Prison (African American males’ involvement with DJJ and low performance in school). Provide three opportunities of partnerships within the Tallahassee area to establish research and evaluation. This strategy must provide a detail literature review and a proposed research methodology (research questions and partnerships to promote research initiatives). need to do a Lit Review on (human / sex trafficking) The target population needs to be noted.Required Content (1) APA Format, citations, grammar, sentence structure, running header, etc., APA format, typed, double-s paced, with one- inch margins and 12-poin t font.
University of Florida Social Work Policy Paper