Purpose: The purpose of this assignment is to revise the introduction and literature review of your academic argumentative
research paper, which you created a draft of in Unit IV.
Description: In this assignment, you will revise the introduction and literature review that you wrote for the Unit IV
following parts of the assignment must be revised:
Introduction (9-12 well-developed sentences/approximately 350 words): Sentence 1: Introduce the general topic
Sentence 2: Pro side (general)
Sentence 3: Con side (general)
Sentence 4: Narrow the scope (1)
Sentence 5: Examples of the narrowed topic
Sentence 6: Narrow the scope (2)
Sentence 7: Specific controversy
Sentence 8: Pro side (specific)
Sentence 9: Con side (specific)
Sentence 10: The thesis
Literature Review (800-900 words): Literature review body: This section includes three to four body paragraphs that discuss the history, terminology, and
both sides of the controversy (pro and con).
Literature review conclusion: The conclusion signals that the literature review is ending, but it also acts as a kind of
preface for the body of the paper by restating the thesis statement and establishing your argument once again.
Literature body review, English homework help
Do some research on Kirkland’s warbler.
You need five sources in total.
Check the attachment “Sources” for more details.
You need one annotated bibliography (assessment 2) for EACH of your source. check the attachment “assessment 2”. there are 6 questions in total for one annotated bibliography.
Answer questions 1-3 in ONE complete sentence each, and answer questions 4-6 in two to four complete sentences.
Source should include:
– At least two scholarly articles.
– One from IUCN Red List
– the remaining two can be other resources that are relevant.
check “types of sources” from the attachment “sources” for more detail.
*note: before you start writing, check the rubric first. Format should be the same as attachment “assessment 2”. (This is NOT a paper). Cite all the sources in MLA style in the “citation” part.
Im asking to create a powerpoint slides and a doc file ( 3 pages single spaced) explaining the research paper based on the powerpoint slides format. Presentation FormatIntroductionWhat problem is discussed in the paper and why do we care?What data was used in the study?Methods/Techniques. How were these data analyzed?What were their primary findings?What are the implications of these findings?Challenges/Shortcomings. Are there potential problems with this study, or are their assumptions reasonable. As scientists we are naturally skeptical of others work. Which parts of this study are you skeptical about and why?ConclusionNote: I have provide an example of a powerpoint slide and a doc file which gives an idea of what im asking for. Also, the powerpoint must include at least 3 figures with an explanation of each one in the doc file.
University of Utah Seismic Facies Analysis Using Machine Learning Presentation
After reading the attached reading which provides an overview of the research on violent crimes, crimes against property. As
After reading the attached reading which provides an overview of the research on violent crimes, crimes against property. As well as discusses white-collar crime. After reviewing discuss/debate your position on which factors you feel play a greater role pertaining to the problems associated with defining and determining the frequency of white-collar crime. Also, discuss with your possible solutions to this problem.
Understanding Target Markets
best assignment help Understanding Target Markets.
❗ ❗ The document attached MK 1ID is the first assignment that started the project. Please read the paper to understand the project and company to complete this assignment. ❗ ❗ The second attachment is the grading scale!Purpose of Assignment To develop effective relationship
marketing, a company must first understand its targeted consumers’
buying influences and behaviors. This week’s assignment is the first
part of the development of a marketing plan. It provides the foundation
of the marketing plan and introduces the student to a variety of
diagrammatic tools for understanding a business. Assignment Steps To develop effective relationship marketing, a company must first
understand its targeted consumers’ buying influences and behaviors. In
Week 2, create the Research section of your plan. Create the research section of your marketing plan in minimum of 700 words.Include at least 3 elements of the Research List of Topics (see list below):Research List of Topics:Primary ResearchSecondary ResearchConsumer AnalysisCustomer ProfileContinuous Consumer Monitoring & ResearchEnvironmental ScanningIdentify Market, Economic, Technological, Regulatory, Legal, Social, and Ecological ForcesCurrent OpportunitiesPotential Future OpportunitiesCurrent ThreatsPotential Future ThreatDiagrams are not required but can be used to provide clarity and
conciseness. Diagrams (and subsequent discussion) can include SWOT
(emphasizes internal market–Strengths, Weakness, Opportunities,
Threats) TOWS (emphasizes the external market–Threats, Opportunities,
Weakness, Strength), PEST (Political, Economical, Social,
Technological), SOAR (Strengths, Opportunities, Aspirations, Results),
and/or STEEP (Social, Technological, Environmental, Economical,
Political). All diagram(s) should be in APA format and must include a
subsequent discussion of the diagram(s) providing insight and clarity.Develop the first two parts of the Target Market
section, which includes an overview of the demographics (age, income,
family members, and birthdays) and psychographics (activities,
interests, and opinions) analysis. This is not a detailed analysis but
an overview (basic trends and insights from the data that is presented
in annual reports and other SEC type filings).Explain the insights you have gained from your
inspection and analysis of the demographic and psychographic information
you have found. Cite a minimum of three peer-reviewed references.
Understanding Target Markets
Traditional English Food And The History History Essay
English cuisine is shaped by the country’s temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration. As a result, traditional foods have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish. English cuisine is one of the simplest cuisines in all the European cuisines it is shaped by the countries climate and geography. English breakfast is popular worldwide because is also called as morning meal its very heavy breakfast consisting of eggs, grilled or poached fish, tomato, mushrooms, hash brown and bacon . In English cuisine popular preparations are steaks, grilled fish, and sausages. Sunday roast is popular all over England. Traditional English food The Sunday roast is a very common traditional meal of English cusine. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb, and assorted vegetables; themselves generally roasted or boiled and served with gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as filler. Fish and chips: It is possibly the most popular and identifiable English dish, and is traditionally served with a side order of mushy peas with salt and vinegar as condiments. The full English breakfast (also known as “cooked breakfast” or “fried breakfast”). It normally consists of a combination of bacon, grilled tomatoes, fried bread, black pudding, baked beans, fried mushrooms, sausages, and eggs (fried, scrambled or boiled). Hash browns are sometimes added, traditionally Pies, have long been a very traditional food of English cooking, Pies were originally a way to preserve food. It is simply a pastry with some filling, it could be meat, fish, vegetables or even sweet filling. Meat pies are generally enclosed with fillings such as chicken and mushroom or steak and kidney (originally steak and oyster). Open pies or flans are generally served for dessert with fillings of seasonal fruit. The Cornish pasty is a much-loved regional dish, constructed from pastry is folded into a semi-circular purse. The origins of the pasty are largely unknown. It is generally accepted that the pasty originated from Cornwall. The pasty was originally made as lunch (‘croust’ or ‘crib’ in the Cornish language) for Cornish tin miners who were unable to return to the surface to eat, covered in dirt from head to foot, they could hold the pasty by the folded crust and eat the rest without touching it, and then throwing away the dirty pastry crust. Another kind of pie is topped with mashed potato-for instance, shepherd’s pie, with lamb, cottage pie, with beef, or fisherman’s pie. Sandwiches England can claim to have given the world the word “sandwich”, although Earl was not the first to add a filling to bread. This creation came into existence through long nights at the gaming table. The origin of this story seems to be a passage in Grosley’s Tour to London: “A minister of state passed four and twenty hours at a public gaming-table, so absorpt in play that, during the whole time, he had no subsistence but a bit of beef, between two slices of toasted bread, which he eat without ever quitting the game. This new dish grew highly in vogue, during my residence in London: it was called by the name of the minister who invented it.” (Ref : http://whatscookingamerica.net/History/SandwichHistory.htm accessed on 16th march 2009) English sausages are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured. Pork and beef are by far the most common bases. Most of the well known English sausages are Cumberland and Lincolnshire but often varieties such as Pork and Apple; Pork and Herb; Beef and Stilton; Pork and Mozzarella, have also evolved with the growing gastronomic trend. These sausages are normally served with onion gravy and mash. Sweets consist of many original home-made desserts such as rhubarb crumbles, Christmas puddings which is made with dried fruits soaked in rum, bread and butter pudding. The traditional accompaniment is custard, sometimes known as crème anglaise (English cream made with eggs and milk). English cusine is simple and traditional, with recipes passed on from generation to generation. Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The afternoon tea was way of killing the long break between lunch and dinner The Duchess would become hungry around four o’clock in the afternoon. The Duchess asked that a tray of tea, bread and butter and cake be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. This pause for tea became a fashionable social event. During the 1880’s upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o’clock. Traditional afternoon tea consists of a selection of sandwiches, scones served with clotted cream and preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured from silver tea pots into delicate bone china cups. (Ref : http://www.britainexpress.com/History/tea-in-britain.htm) Cuisine of Scotland, Wales and Ireland are the major regional cuisine of Great Britain. Scottish cuisine Scottish cuisine has been greatly influenced by the cooking traditions and practices followed in the Great Britain. Traditional Scottish cuisine has distinctive attributes and recipes of its own, as a result of foreign and local influences both ancient and modern. The mouth watering dishes of the Scottish cuisine have been relished by people in different countries across the globe. Scotland has a temperate climate and abundance of game species, and relied on the oceans and rivers to provide them with plentiful fish. Oats quickly become the staple source of food once agriculture had arrived. Starchy carbohydrates such as pasta, cereals, bread are major stapel part of the cuisine. They are often accompanied by fruits and vegetables. Apart from meat and fish, cheese, yoghurts and milk find place in the traditional food of Scotland. The special flavour and tempting taste of the dishes is acquired by mixing spices, vegetables and meat. You will find fish, dairy products, fruits, vegetables, pork meat, lamb and beacon as the basic ingredients in many Scottish dishes. Popular Dishes Haggis is one of the most popular dishes in Scotland. Prepared from the lungs, liver and heart of sheep or calf, the dish is generally minced with oatmeal, seasoned with pepper and onion and boiled like a large sausage. The dish was also popular in British, until 18th century. Another popular Scottish dish is oatcakes, made of barley and oat-flour biscuit. The cakes are baked on a griddle and served with cheese. A recipe well-known in the East coast of Scotland is Arbroath Smokie, a wood-smoked Haddock fish. Scotch broth is very famous soup from Scotland and known world wide mainly made from meat and vegetables is considered very healthy, many common dishes are rich in fat. Scotland is very well known for its excellent quality, rich and tasty red meat – beef – is generally prepared from the “Aberdeen-Angus” breed of cattle. Scottish people prepare a number of desserts and sweets also, to satisfy their sweet tooth. One such popular recipe is the Black Bun – a rich fruit cake prepared with raisins, brown sugar currants, and finely-chopped peel and chopped almonds. A host of traditional Scottish puddings, like Cranachan, Cream Crowdie, Girdle Scones and Clootie Dumpling, further add sweetness to the cuisine. Jams, jellies and all kinds of preserves are inevitable for the Scots. Summer fruits such as raspberries, strawberries and blackberries are also quite popular in Scotland. (Ref: http://www.woodsideinn.co.uk/history.html, http://lifestyle.iloveindia.com/lounge/scottish-cuisine-4699.html) Cuisine of Wales Welsh cuisine, i.e. the cuisine of Wales, is highly influenced by the culinary practices adopted in England. The people of Wales largely make use of lamb and pork in their traditional recipes, apart from bacon. Most of the food in Wales is produced with local ingredients. Lamb is particularly popular here. Wales is well known for its sheep farming and lamb has always been traditionally associated with Welsh cooking. Beef and dairy cattle are raised here too, especially in Carmarthenshire and Pembrokeshire. Popular Dishes The traditional food of Wales is made from the local ingredients available in the country, some traditional dishes include: Welshcakes: (small pastries cooked on a bakestone), crempogs (pancakes), Bara brith (sweet bread with currants), cawl (stew with lamb and sometimes leeks), Laver bread (seaweed served delicacy) and Welsh rarebit (toast with cheese and butter). Apart from this, the other popular dishes in Welsh cuisine include Leek Soup, steamed Cockles, Faggots (meatballs made from lamb or pig’s liver), and Roast Monkfish. Another popular dish, prepared by the natives of the country, is Roast Lamb, cooked with mint sauce. All of them are rich in taste as well as aroma. A traditional Welsh breakfast consists of eggs and cockles, fried with bacon and sausage and served with laver bread. Wales is well known for manufacturing a wide variety of cheese as well, including Caerphilly cheese, Y Fenni cheese, Hen-Sir cheese, Llanboidy cheese, Tintern and Pantysgawn. It is also popular for Welsh beer and whiskey. Glengettie is the famous Welsh tea. (Ref: http://wales.costasur.com/en/cuisine.html) Irish cuisine Irish cuisine isn’t very fancy. The only way to describe Irish food is as traditional, healthy, farm style home cooking, made up of hearty soups and stews, home made breads and of course, potatoes that come roast, fried, boiled, mashed – every way imaginable. The potato was introduced into Ireland in the second half of the 16th century; it eventually came to be the main food crop of the poor. Traditional Irish breads include soda bread, wheaten bread, soda farls, and blaa, a doughy white bread roll particular to Waterford. Popular Dishes Popular Irish dishes include Irish stew (in Irish Stobhach Gaelach) is a traditional Irish dish made from lamb, beef or mutton, as well as potatoes, onions, and parsley, Boxty (bacstaí in Gaeilge) is a traditional Irish potato pancake, Bangers and mash, also known as sausages and mash, is an English/Irish dish made of mashed potatoes and sausages, Barmbrack (Irish: Báirín Breac) is a yeasted bread with added sultanas and raisins, Champ (brúitín in Irish) is a northern Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper, Coddle It consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes, and onions, traditionally small amount of Guinness is added to the pot, Colcannon is a made from mashed potatoes, kale or cabbage, butter, salt, and pepper, Drisheen is a traditional Irish black pudding, Irish Pheasant, Dublin Bay Prawns, Crannach (seaweed) along with every kind of seafood under the sun. The west of Ireland produces excellent seafood, most of it caught by traditional methods dating back centuries. Ireland is famous for the Irish breakfast, a fried (or grilled) meal generally includes bacon, egg, sausage, black and white pudding, fried tomato and which may also include fried potato farls or fried potato slices. Ireland’s best known whiskies include Jameson, Paddy and Bushmills. Guinness, Ireland’s most famous stout, is often used as an ingredient in Irish recipies. It is also very well known for its Irish coffee, Irish cream, Irish mist. It’s also particularly popular with Oysters. The Clarinbridge Oyster Festival held in County Clare every year is an incredibly popular event. Examples of English cuisine: Savoury dishes Bangers and mash (sausages and mashed potato) Beef cobbler Black pudding Bubble and squeak Cauliflower cheese Cheese Cornish pasty Cottage pie Cumberland sausage Dumplings Faggots Fish and chips Full English breakfast Gravy Hash browns Jellied eels Lancashire hotpot Lincolnshire sausage Pie and mash Ploughman’s lunch Pork pie Shepherd’s pie Scouse Sunday roast Toad-in-the-hole Yorkshire pudding Sweet dishes Apple pie Christmas pudding Clotted cream Mince pie Queen of Puddings Spotted dick Sticky toffee pudding Trifle Treacle tart (Ref: http://www.answers.com/topic/english-cuisine, 20th February 2009) Commodities The common food products consumed by English peoples is Meat Beef the best beef in England comes from north west and south east. Also lamb is used in cooking such as Lancashire hotpot. Pork, Chicken and game are also consumed in England. Also sausages and ham play vital role in English Cuisine. Potatoes are part of many cooked dishes such as soups, pies, purees, fried cakes and stews. Fish As England is surrounded by Artic and north Atlantic ocean and as well as it has got rivers there is variety of freshwater and saltwater fish is available such as salmon, plaice, Dover sole, cod, haddock, herring, mackerel. Fruits English fruits are apple, apricot, avocado, banana, melons such as honeydew, watermelon, cantaloupe, all types of berries which can be grown easily in cold climate. English Cheeses Red Leicester, Stilton, Double Gloucester, Cornish yarg, camembert, different varieties of cheddar. Herbs Different varieties of herbs are used in English Cuisine such as thyme, rosemary, basil, sage, dill, mint, tarragon. EQUIPMENTS Equipments used in English Cuisine are Yorkshire pudding tins/moulds for puddings. Wood fired ovens for roasting of meat, roasting trays for roasting of meat. Pie dishes for shepherd’s pie. And other dishes required for the functional kitchen. Afternoon tea stands it a traditional stand for tea sandwiches, which looks like plates staged on a stand. (Ref: England’s heritage food and cooking (Lorenz books 2007). (Ref: Google images) METHODS USED Methods used are: Roasting Is used for all types of roast meats such as roast beef, roast chicken Braising Is used for dishes called as braised pig cheeks or braised beef shoulders. Poaching Is used for poaching fish such as salmon, haddock. Frying Is used for fish and chips. And other items which are deep fried such as hash browns. Grilling Is also one of the most common methods used all over England for grilled fish and meat. For example grilled mackerel, or sole with lemon butter. Baking This method is used for the dishes such as Lancashire hotpot, Shepherd’s pie.
ELM 570 Grand Canyon University Science Standards of Learning Worksheet
ELM 570 Grand Canyon University Science Standards of Learning Worksheet.
I’m working on a writing report and need an explanation to help me learn.
The second step in planning a unit plan is to prepare the instructional strategies that can make connections across multiple areas of science content.Part 1: Instructional Strategies – Science Unit PlanFor this assignment, you will research instructional strategies and describe how they can connect multiple areas of science. Use these specific instructional strategies to support your grade/developmental level, standards, and learning objectives for the unit plan.Continue developing the “Science Unit Plan” by completing the following components of the unit plan: Instructional Strategy/Strategies Used: Each chosen strategy should provide opportunities for independent study, active inquiry, collaboration, and/or supportive interaction in the elementary classroom. Use a combination of instructional strategies that are best suited for each lesson and student.Summary of Instruction and Activities: Write a brief summary of instruction, activities, and learning content of each lesson to connect students’ prior knowledge to key science concepts through application of major standards-based concepts and modes of inquiry.The details of the “Science Unit Plan” will continue to be fully developed and revised throughout the duration of the course, culminating in a complete unit plan due in Topic 5.Part 2: ReflectionIn 250-500 words, summarize and reflect on the process of continuing your unit plan and deciding on instructional strategies that best complement your standards, learning objectives, and lesson plan. How do your instructional strategies promote critical thinking and problem solving skills? Explain how you will use this process in your future professional practice.Support your reflection with at least two scholarly resources.Submit the “Science Unit Plan” and reflection as one deliverable.Prepare this assignment according to the guidelines found in the APA Style Guide, located in the Student Success Center. An abstract is not required.This assignment uses a rubric. Review the rubric prior to beginning the assignment to become familiar with the expectations for successful completion.
ELM 570 Grand Canyon University Science Standards of Learning Worksheet
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