The Great Inflation of the 1970s in the United States Term Paper

The Great Inflation of the 1970s in the United States - Term Paper Example From this research it is clear that the Great Inflation of the 1970s was a period that epitomized the United States’ struggle with double-digit inflation rates beginning early in the 1970s until early 1980s. As asserted by many authors and in many literatures, post World War II economists and politicians toyed with certain ideas proposed by Keynesian economics. According to this type of economics, it is possible to trade off inflation and employment to achieve some economic stability and growth, albeit for a short-term objective. According to this school of thought, small amounts of inflation could be allowed to help lower unemployment rates, thereby, attaining higher overall economic output. The main weakness of the Keynesian economics was that despite the fact that inflation may lead to increased employment; such a strategy only has short-term effects. For example, a lot of cash in circulation results in boosted demand for goods and services and a corresponding drop in inter est rates. Interestingly, people always mistake this influx in money supply with wealth, thus, increase their spending and demand for goods and services. Unfortunately, it would later require a higher rate of inflation to achieve the same economic effects. In the case of the Great Inflation of the 1970s, the United States was experiencing both high unemployment and inflation, a situation that the Keynesian economists would somehow consider impossible. ... ore, although a central bank may tirelessly try to formulate and implement monetary policies that would curb inflation, the immediate negative economic effects of these policies and political pressures force most central banks relenting and inflation returning (Bulkley, p135). Simply put, inflation refers to a general increase in the prices of goods and services and/or cost of living over a given period. Accompanying this increase in prices is the weakening of a currency, implying that such a currency buys fewer items than before the inflation. In other words, the purchasing power of a currency is reduced day by day, which is measured by the rate of inflation. The rate of inflation is the percentage change in the general price index, calculated as an annual figure. Although a high inflation rate is bad for an economy, a zero or a negative one is equally bad unlike a low inflation rate, which is beneficial to a country. For instance, a high inflation is found to interfere with the beh aviors of consumers who may want to buy their requirements in advance, fearing further increases in commodity prices (White, p10). This consumer behavior has an effect of stabilizing the market by way of creating preventable shortages. This paper explores the Great Inflation of 1970s in the United States concerning its background, effects, causes, and the monetary policies in the preceding and succeeding years. The Great Depression Most scholars, economists and historians have described the Great Inflation of the 1970s as one of the biggest economic gaps in the history of not only the United States but also of other countries around the world. Also described as the biggest domestic blunder ever for the United States, the Great Inflation of the 1970s played a rather central role in the

Infant Observation: 10 Month old Baby

Infant Observation: 10 Month old Baby Infant Observation Ivan Mitsko Less than a year ago my close family friend delivered a second baby. And since we lived close to each other and the couple already had an experience with infants I realized that it was a perfect place for my observation paper. I decided to observe the child three times at different dates and time of day because it could help me better distinguish infant’s psychological behavior. The baby’s name was Alex and at the time of the observation he was ten months old. He was born healthy and without any complications. At the first day of his life he weighted 7.5 pounds and was 19 inches tall which is considered a normal range (Zinsser, 2015). The parents are very diligent and hardworking people and take care of their children very well. The behavior of the new born baby reminds me of a chain of reactions in response to new sensations which surrounds the infant during first year of life. When I observed Alex it was almost impossible not to notice his reflexes, senses, and natural instincts. When the mother tried to touch his lip with a finger the baby immediately opened his mouth and was prepared to suck. However, I noticed that he more prefers to suck his own fingers rather than someone else’s. When the mother put something sweet on her finger the baby used to start sucking it and in response to something sour or bitter he immediately wrinkled his face and tried to clean his mouth. This phenomenon can be explained by research conducted by scientist who claimed that humans’ affinity to sweet taste over any other taste corresponds to human genetics (Tatter, Schubert, Timischl, Simbruner, 1986). Another very interesting response I observed was a reaction to the loud noise. The sudden loud TV sound made hi m to furrow his brow, he looked very aware, and at the same time very scared. It seems that all of these reflexes are involuntary and the infant doesn’t have a knowledge or experience to realize that he is a baby and that he is the part of the world. All of the infant’s natural reflexes and instincts were very well described by Jean Piaget, a Swiss psychologist who is known for his studies with children. According to Piaget’s cognitive stage theory, the babies have an innate schema which is developed before they have any experience with surrounding environment. These cognitive structures are responsible for innate reflexes which are genetically programmed inside of us (Huitt, Hummel, 2003). For instance, most of the infants have sucking reflex which can be triggered by touching baby’s lips and based on these observations Piaget came up with the idea that infants have a sucking schema. Paget’s schema development can be applied to many other innate reflexes. For example, when something touches baby’s palm he will experience the grasping reflex, or similarly, the rooting reflex in which the child will turn his head in direction of the cheek you touched. For instance, during my observation I realized that rooting reflex works much better when the baby is hungry. Once the mother touched his cheek the infant turned his head right away and slightly open his mouth. It was very interesting to follow this process because it helped me to visualize how the schema works in real life situations. Moreover, I felt like the baby was waiting for the next signal which is food consumption. Both of these actions are nothing more than a reaction to touch which makes the life itself a very unique phenomenon. The overall baby’s physical appearance is very similar when he is still in the womb. His body, arms, and legs tend to take position in the way in which they were occupied in mother’s belly. When I asked my friend to hold a baby, the first thing I noticed was how the musculoskeletal system was undeveloped. Newborn babies tend to have very weak muscles which don’t allow them to hold the head or anything in hands. On the other hand, I noticed that when the infant grasped my finger I felt quiet bit of a power produced by the muscles. This interesting observation made me think how the voluntary and involuntary muscular contractions developed and their role in adaptation with surrounding environment. An innate reflex is the specific response to external stimuli. The study of reflexes is mainly used to assess the state of the nervous system and all of the related pathologies. There can be some exception but in most cases children are born with grasp reflex. In order to activate it the parents should simply touch the palm of baby’s hand and he will immediately flex his digits. Usually, some of the reflexes can be noticed from the birth and it is very important for young parents to distinguish any abnormalities in infants. (Futagi, Toribe, Suzuki, 2012). During the first month of the life the baby spends most of his time lying down either on a bed or in the mother’s hands. Also, it was very obvious to see that the baby liked being rocked, and when the parents surrounded him. I believe that most of the baby’s behavior is strictly automatic rather than deliberate. All of the actions are meant to evoke a sense of attachment. For example, when the infant starts crying he is probably hungry or wants to be held. During the infancy period most of the babies are far away from language/speech development. However, I realized that communication does exist between parents and the child. All of the babies tend to cry a lot and this is one of the main sign for a caregiver that something is wrong. During my observation I realized that babies cry because they feel some sort of discomfort which requires immediate attention. For young parents it might be often difficult to understand what happened and why the baby is crying. However, over some period of time caregivers begin to distinguish main concerns. As a future parent this observational experience was very educational for me. I learned that it takes a lot of compassion and hard work to take care of the baby. This a very demanding job which requires a lot of time and hard work and the knowledge of developmental psychology is a good way to understand scientifically what is like to be a baby. Paget’s cognitive stage theory is a great way for new parents to get familiar with the environment and psychological behavior of the new born baby which can be applied in order to establish connection between caregiver and child. References Futagi, Y., Toribe, Y., Suzuki, Y. (2012, June 11). The Grasp Reflex and Moro Reflex in Infants: Hierarchy of Primitive Reflex Responses. Retrieved February 11, 2015, from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384944/ Huitt, W., Hummel, J. (2003). Piagets theory of cognitive development. Educational Psychology Interactive. Valdosta, GA: Valdosta State University. Retrieved February 4,2015 from http://www.edpsycinteractive.org/topics/cognition/piaget.html Tatzer, E., Schubert, M., Timischl, W., Simbruner, G. (1985, October 12). Discrimination of taste and preference for sweet in premature babies. Retrieved February 4, 2015, from http://www.ncbi.nlm.nih.gov/pubmed/4064994 Zissner, K. Physical development in infancy [PowerPoint slide]. Retrieved from Lecture Notes https://uic.blackboard.com/webapps/blackboard/content/listContent.jsp?course_id=_87219_1content_id=_4081122_1 Is Memory a Constructive Process? Is Memory a Constructive Process? Gemma L Sobah ‘Memory is a constructive and active process’ Psychology To be able to successfully evaluate this claim, it is important that some research is done. A lot of relevant research supports this claim but what information we process and store is actually being actively processes by our conscious and how much of this is being stored in a more automatic, passive manner? Before we can delve any further into memory, we need to find a way to break it down into what memory consists of. This essay will look at the research conducted on memory and evaluate to what extent the memory is a constructive and active system. As we know already, memory is a part of our everyday lives. It enables us to carry out daily tasks and skills from knowledge and gives us access to information we may need at a later date, but has been stored in our memory for the mean time. It is an essential part of our lives, and this makes it important for psychologists to be able to understand how it works and its functions. Over time research has been done that breaks memory down in to three component processors. Encoding Putting information into memory Storage Retaining information into memory Retrieval Getting information back out of memory (Brace et al, 2007) Encoding is putting information into code and then inserting it into our memory to then be stored. Storage is when information is retained and is kept in the form or visual, physical or other depictions. Retrieval is when we try and retrieve information out of our memory, into our conscious mind. The memory is not only broken down into processes but also has subsystems that work parallel to and include sensory memory, short-term memory and long-term memory. William James (cited in Brace et al, 2007) was one of the first psychologists to make this connect and present memory as having these three subsystems. His theory also included the idea that the brain used a primary memory permitting conscious mental activity and a secondary memory responsible for storing knowledge. (Brace and Roth, 2007, p.g 115) This alone supports the claim that memory is a constructive and active process, for it not only receives stores and retrieves information, but it also sorts the information we receive into sections. If the brain was a passive process, we could believe that all information processed would be generically stored. It would take a conscious and active memory to be able to decide which information will be logged as short term, and which should be logged as long term. We will look at th is more later. Memory is an ability that we as humans and also animals to some extent, depend upon to be able to recall different events, relate to experiences, and connect with people. It is a very important system that allows the brain to acknowledge and receive information from our surroundings and from our own bodies, (also known as stimuli), store it, (in either short or long term memory, depending on the information), and then allow it to be accessed in future occasions (known as retrieval). It allows us to continually live one day after the next, without having to relearn everything, giving us the ability to learn from our past actions, relive experiences in different times of our life’s and use all the information we have stored, to carry on and grow. If you think about the first time you read a book or tried roller-skates; those are memories formed, either short or long or term. If we have no memory from the past, you would never learn; thus unable to process and understand. Without memory we would constantly be faced with new and unfamiliar things. This alone and cause us distress. We only have to look at someone with dementia to understand how fragile and vulnerable we would be without the capacity to remember, our everyday lives and actions would be affected and so would our survival. More and more research is being uncovered that suggests that the brain works as a whole, integrating with all areas of its self and aren’t small separate sections doing independent work. When processing a new memory the brain sends information to the Papez circuit which involves many parts of the brain. Research on the brain shows that forming a memory causes physical changes to the organisation of neurons and maybe even the neurons in a process called brain plasticity. (Brace et al. 2007, p.g 146) Ever since William James (1890) first revealed his theories on memory, a substantial body of research has followed. Many other psychologists have shared approaches that conce ptualize memory as a flow of information through a sequence of sub-systems. It is believed information is recoded as and when it is carried from one sub-system to the next. Let’s look at the short term memory. Some research suggests that this form of memory is just a temporary store. But Baddeley and Hitch (1974) (as cited in Brace et al, 2007, p.g 117) allows us to understand it better. They believe that to be able to really understand the functions of short term memory we have to first understand what we use it for. They suggest it has several functions. Brace, 2007 puts it like this: One key function is to concentrate on processing new inputs, and rehearse and code them for transfer to long term memory. Another function is to retrieve information relevant stored knowledge to assist in making sense of these inputs†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦..STM is an active store holding information that we are consciously thinking about- it is attention-limited ‘work-bench’ system of memory. (Brace et al, 2007 page p.g 117) Here memory is described as active, and the reason for this is simple. Memory is constantly working or organise its information for the purpose of our life. We are constantly learning and developing, and our memory processes are constantly sorting through all the information we receive, to make sure the everyday things we need to remember, such as how to tie our shoes are stored in the right place, the information we only need temporary, such as the number we are typed into our phone, can be stored for the appropriate length of time, then discarded to utilise the space. We interact with many things in our everyday life’s and our brain are aware of that, and is constantly on standby to help us live, so to speak. Another reason we can say memory is active and not passive is for the simple fact that we are able to consciously control what we want to retrieve from our memories and what information we would rather no remember, at that present time. For example, a young has lost her house keys, and in order to help her find them, she decides to try and remember when she last seen them, this is her consciously selecting memories from a specific time. She hasn’t decided to try and remember the colour of the keys, or when she very first came to own the keys, she has consciously tried to recall a specific moment in her life when she had the keys. This is her memory actively working to select the relevant memory and disregard any memory that is not currently needed that may be related to the keys. If our memory were passive, maybe it would automatically recall every memory she has had with the keys, which wouldn’t help the woman find the keys, it would just create confusion and possible frustration. Memory might for this reason be seen as a perceptually active process of the brain that derives from three key components. As we can see memory isn’t a simple matter. It is very complex and there are still many aspects of it under research and not yet understood, and because memory cannot be directly monitored, psychologists have found ways to analyse it enough to be able to have some understanding of how our memory works and why. Our memory serves a crucial purpose and without it, we cannot evolve, and learn and although it does more good than harm, it can from time to time cause us distress and many other things. Our memories are key to making us who we are and there are times that some people’s bad memories impact their lives greatly. Nevertheless, our memory is active, and we can us this to our advantage. We can change our memories, we can implant some memories deeper than others, and we have found ways to hide or keep some memories dormant. We can actively strengthen and challenge our memories daily and find ways to get the most out of the memory process, because without memory, we can not survive. Word count:1444 References: Brace, N., Ilona, R. (2007) ‘Memory: structures, processes and skills’ in Miell, D., Phoenix, A., and Thomas, K. (eds) Mapping Psychology, Milton Keynes, The Open University. Psychology18th March 2014

arizona Essay -- essays research papers

Arizona Arizona became the 48th state February 14, 1912. This state is very populated. It has over 5 million people. Arizona has something that is known as the four corners. One person can be in four states at one time. You can stand in Arizona, Colorado, Utah, and New Mexico. Arizona leads the nation in copper production. The amount of copper on the roof of the capitol building is equivalent to 4,800,000 pennies. In 1953 after the copper mines closed there was as few as 50 people in Arizona. The Palo verde is the official state tree. The name means green stick. It blooms yellow/gold in April or May. The cactus wren is Arizona’s state bird. This bird likes to build its nests in giant saquaro cactus so that it has protection. This bird grows to be able 7 or 8 inches long. The Arizona tree...

Coffee from Ampalaya Seeds

COFFEE FROM AMPALAYA SEEDS (Momordica Charantia) TABLE OF CONTENTS A. Background Of The Study3 B. Statement Of The Problem And Objectives Of The Study4 C. Significance Of The Study6 D. Scope And Limitations6 E. Operational Definition Of Terms7 Chapter II8 Review Of Related Literature8 Chapter III11 Methodology11 A. Research Design11 B. Type Of Study12 C. Independent And Dependent Variable12 D. Treatments Of The Study13 E. Subjects / Samples13 F. Replications Per Treatment14 G. Methodology Proper14 H. Statistical Treatment For Data Analysis17 Chapter IV18Results And Discussions18 Chapter V30 Summary, Conclusion And Recommendations30 Appendix32 Appendix A32 Appendix B34 BIBLIOGRAPHY36 References36 CHAPTER I Introduction A. Background Of The Study Coffee alternatives have been famous since the last two decades due to economic crisis and experimentations for health and medical benefits. Any seeds that are edible when powdered can be used as an alternative source for coffee. The differenc e of the generic coffee from the seeds of the coffee plant from those of the alternatives is that it has a good amount of caffeine content.The similarity you can find in the alternatives and those of the original is that seeds contain carbohydrates which cause the aroma in roasted coffee [4, 5, and 6]. Ampalaya, on the other hand, is a crawling vine that grows mostly on tropical countries like the Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. It is also famous in treating diabetes because of its properties like polypeptide-P; a plant insulin that can lower blood sugar levels.Many researches on agricultural food chemistry convey that it provides nutritionally significant amounts of nutrients, minerals and amino acids that are needed for life [1, 2, and 3]. Ampalaya seeds when used as an alternative coffee will act as a stimulant, an herbal drink and at the same time can increase its additional properties like source for insulin and other nu trients found on Momordica charantia. Ampalaya seeds when used as dry powders have clearly demonstrated hypoglycemic activity [3].The researchers decided to process Ampalaya seeds the same routine on how the coffee bean is processed into a drinking beverage and test its sensory qualities using sampling techniques. B. Statement Of The Problem And Objectives Of The Study Main Problem * Can Ampalaya Seeds (Momordica charantia) be made into coffee? Sub-Problems * Does the coffee out of Ampalaya (Momordica Charantia) Seeds have a good quality in terms of taste? color? odor? texture? * What are the sensory qualities of the different treatments in terms of taste? color? odor? texture? * Which of the groups/set-ups are acceptable in terms of its overall acceptability?A. Control (Pure Ampalaya Coffee) B. Control (Pure Commercial Coffee) C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) General Objectives * This study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee. Specific Objectives * To determine the quality of coffee out of Ampalaya (Momordica charantia) Seeds in terms of taste, color, odor and texture. * To identify the sensory qualities of the different treatments in terms of taste, color, odor and texture. To determine which of the groups/set-ups are acceptable in terms of its overall acceptability. A. Control (Pure Ampalaya Coffee) B. Control (Pure Commercial Coffee) C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) C. Significance Of The Study This research can play a significant role in replacing the generic coffee’s market cost for affordability and its medical benefits for various types of diseases/sickness like diabetes and anemia.It can also conserve unused or to-be-thrown away seeds of Ampalaya and use it for a better cause. According to the study of YumikoYasui, its seeds have linoleic acid that can  prevent coloncancer. It also contains polypeptide-P;a plant insulin that helps diabetic patients. D. Scope And Limitations This research will be conducted on July–August 2012 at Paraiso Cmpd. Baybay City, Leyte. This study focuses on how to make Ampalaya (Momordica charantia) seeds into coffee. The whole fruit is not included in making the product, only the seeds are used to make coffee.The researchers are not focusing on the nutrient values that they can get in the Ampalaya (Momordica charantia) seeds nor will they include it in their research. Instead, the researchers are focusing in making coffee out of Ampalaya (Momordica charantia) seeds and in the sensory qualities (taste, color, and odor) of Ampalaya (Momordica charantia) coffeein comparison to the commercial coffee. E. Operational Definition Of Terms * Momordica charantia * scientific name of the Ampalaya or Bitter Melon * polypeptide-P * a plant insulin found only in the Ampalaya * potentiate insulin is an alternative cancer treatment using insulin to administer low-dose chemotherapy or mandelonitrite * caffeine * is a bitter, white crystalline xanthine alkaloid that acts as a stimulant drug and a reversible acetylcholihesterase inhibitor * is found in varying quantities in the seeds, leaves, and fruits of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants * Coffea Arabica * is a species of coffea originally indigenous to the mountains of Yemen in the Arabian * Coffea canephora is a variety of coffea which has its origin in central and western sub-Saharan Africa * Hemileia vastatrix * severe symptoms of leaf rust * is a fungus of the order uredenales that causes coffee rust, a disease that is devastating to coffee plantations Chapter II Review Of Related Literature Coffee altern atives can be a solution to the serious need for a very economical, nutritious and medicinal coffee. It is very economical in the sense that its cost would be near to costless. It is nutritious that it has additional properties, vitamins and minerals that is very essential in the body’s growth and development.It is medicinal in a way that the coffee can cure several diseases more than ordinary commercial coffees can [7]. Ampalaya seeds are a good alternative for making coffee because it has more similar properties to coffee beans like carbohydrate and its bitterness. It is also good for dysmenorrhea and amenorrhea, provides daily need of iron in the body, and is good for people with diabetes. Ampalaya powdered seeds contain iron and folic acid which helps in the production of red blood cells and formation of myoglobin and hemoglobin.It is also rich in antioxidants that helps flushing out harmful toxins in the body and regulates the blood flow well. It also has been found out that this alternative may discourage people to use commercial coffee that has no nutritional value compared to coffee made from Ampalaya seeds [3, 7, and 8]. In the study conducted by Ma. Liza Lamanilao and Venus Sejalbo, entitled â€Å"Make/Making Ampalaya Seed Coffee and Polvoron†, in which their main objective is to make coffee and polvoron from unused ampalaya seeds that are being thrown away.They also specifically aims to develop this research to answer the serious need for a very economical, nutritious and a medicinal coffee. During the experiment in making coffee, they collected ampalaya seeds, remove the shells, toasted the seeds until the seeds will turn brown and finally, pound them to produce fine powdered coffee and a caffeine free coffee. They also make nutritious polvoron by toasting again the granules together with milk and sugar. After the experiment, they have found out the nutritional value we could get in Ampalaya Seeds.It contains iron and folic acid or Vi tamin B12 which helped the production of red blood cells and formation of myoglobin and hemoglobin. They also found out that Ampalaya Seeds is good for dysmenorrheal and amenorrhea and it provides the daily need of iron in the body and good for diabetics. It has been found out that the discovery may discourage the people to use the commercial coffee that has no nutritive value compared to coffee made from ampalaya seeds. Ampalaya Seeds is also a good substitute in making coffee based on nutritive value present in seeds. (http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/)In the research entitled â€Å"Coffee, Decaffeinated Coffee and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus† which was conducted by Rachel Huxley, Dphil, et al. The study primarily aims to identify the relation between the Coffee, Decaffeinated Coffee, and Tea Consumption and the Incident of Type 2 Diabetes Mellitus. The data from 18 studies with information on 457 922 participants reported on the association between coffee consumption and diabetes. Six (N=225,516) and 7 studies (N=286,701) also reported estimates of the association between decaffeinated coffee and tea with diabetes respectively.The putative protective effects of these beverages warrant further investigation in randomized trials. There was inverse log-linear relationship between coffee consumption and subsequent risk of diabetes such that every additional cup of coffee consumed in a day was associated with a 7% reduction in the excess risk of diabetes relative risk, 0. 93 (95% confidence interval, 0. 91-0. 95) after adjustment for potential confounders. Based on the results, the researchers owe to the presence of of small study bias represented an overestimate of the true magnitude of the association.The researchers concluded that high intakes of coffee, decaffeinated coffee and tea consumption can reduce risk of diabetes. (http://archinte. jamanetwork. com/article. aspx? articleid=773949#) A ccording to Rachel Huxley, DPhil and colleagues in the Archives of Internal Medicine during December 14, 2009 they conducted a study about â€Å"Every Cup of Coffee per Day Lowers Risk of Type 2 Diabetes by 7%†. This study was conducted at the George Institute for International Health, University of Sydney, Australia. The researchers stated that there are several studies to prove that drinking coffee may lower the risk of developing type 2 Diabetes.During the study, the researchers resolved information from 18 studies on coffee and diabetes. They also analyzed another 13 studies that includes data on decaffeinated coffee, tea drinking and diabetes. When all the information, from each study was combined, they out that each additional cup of coffee drunk per day was accompanied with a 7% lower risk of diabetes. People who drunk three to four cups of coffee per day had about a 25% lower risk than those who didn’t drank two r fewer cups per day while people who drank decaf feinated coffee more than three to four cups per day had about a ne-third lower risk of having type 2 diabetes. The study shows that if tea drinkers drank more than three to four cups of tea per day had about one-fifth lower risk of diabetes. In a nutshell, the results shows that people who drank more cups of coffee, whether it’s decaffeinated or regular or tea will have a lower risk of developing type 2 diabetes. Therefore, the researchers conclude that they will advise the patients who are most at risk for diabetes mellitus should increase to consume a coffee and tea in addition to increase their levels of weight loss and physical activity. (http://diabetes. webmd. om/news/20091214/coffee-tea-may-stall-diabetes) Chapter III Methodology A. Research Design The researchers will gather unused Ampalaya seeds from clean market sites and homes. They will wash and dry it up under the heat of the sun for 2-3 sunny days. Then, they will peel off its seed coat, roast it for 25 minutes and grind it to powder form. After it is powdered, it will be brewed and distributed to different controls and treatments. Then it will be ready for sensory evaluations for different sampling techniques and rate its acceptability. Problem Can Ampalaya seeds (Momordica charantia) be made into coffee?Hypothesis Ho: There is no difference between the commercial coffee and the Ampalaya seeds made into coffee. HA: There is a significant difference between the commercial coffee and the Ampalaya seeds made into coffee. B. Type Of Study This research study is quasi-experimental which focuses in making coffee from Ampalaya seeds. C. Independent And Dependent Variable The independent variable in this study is the Ampalaya seeds (Momordica charantia) coffee and the dependent variable is the sensory qualities of coffee (taste, color, odor, and texture). D. Treatments Of The Study + Control| – Control| TreatmentA| TreatmentB| TreatmentC| Ampalaya coffee (tsp. )| 1| None| ? | ? | ? | Comm ercial coffee (tsp. )| None| 1| ? | ? | ? | Sugar (tsp. )| ? | ? | ? | ? | ? | Water (cup)| 1| 1| 1| 1| 1| Table 1- Different Treatments of Powdered Ampalaya Seeds This study has 2 treatments for control set-up (positive control – 100% Ampalaya coffee, negative control – 100% commercial coffee) and 3 treatments for the quasi-experimental set-up (TA – 75% Ampalaya coffee, 25% commercial coffee; TB – 50% Ampalaya coffee, 50% commercial coffee; TC – 25% Ampalaya coffee, 75% commercial coffee).E. Subjects / Samples This research study involves ESEP curriculum students from Grade 7 to 4th year. The researchers take only 30 respondents / samples from the whole population of ESEP curriculum. F. Replications Per Treatment There were 5 treatments in this study (positive and negative control, treatment A, B, and C) and in every treatment, there were 30 replicates. G. Methodology Proper Table 2 – Process Flow Of The Conducted Study Preparation of Ingre dients and Materials and Roasting of Seeds for 25 Minutes Heat the frying pan in preparation for the roasting of seeds.Then, prepare the bowl and the mortar and pestle. Wash the seeds until it is free from dirt and other physical elements aside from the seeds. Lastly, prepare the heater for the boiling of hot water and the 5 plastic cups. Then, roast the washed, dried seeds in the pan for 25 minutes. Then cool it off. Drying of Ampalaya Seeds and Removing of Seed Coat The researchers will prepare the seeds which were gathered on the cleaner side of the market and will not be used by the vendors. The researchers wash the seeds, put it in a plate and placed it under the heat of the sun for 2 to 3 sunny days.Then, peel of the seed coat of the seeds with bare hands. Grinding of Seeds After the seeds were cooled off, place the roasted seeds in the mortar then grind it using the pestle until all of the seeds are powdered. Treatment Distribution for Ampalaya and Commercial Coffee In each o f the grouped teacups for the five samples, each teacup is distributed based on the data in Table 1. Sensory Evaluation The researchers conducted the evaluation through sensory qualities (taste, color, odor, and texture) and its acceptability. The treatments A to E are presented to the respondents for the evaluation based on the data on Table 3.Image 1Sample Questionnaire H. Statistical Treatment For Data Analysis The researchers used Chi-square Test in order to find the significant differences between treatments. They also used the mean in order to compute the average rating of sensory qualities (taste, color, odor, and texture) in every treatment. Chapter IV Results And Discussions This research study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee. Based on our experiment, researchers can answer their objectives. The data gathered were tabulated and evaluated as shown below.Graph 1 – Total Respondents Per Rating Of Overall accept ability For The Positive Control This graph is skewed to the left. That means that the respondents rate the pure Ampalaya coffee a little bit lowly. On the brighter side, the majority was clustered in the average part of the graph hence; it can be treated as acceptable. Rating| Sensory Qualities| | Taste| Color| Odor| Texture| 1| 1| 0| 6| 4| 2| 8| 18| 3| 14| 3| 2| 8| 12| 2| 4| 17| 4| 7| 7| 5| 12| 0| 2| 3| | 30. 33| 37. 33| 10. 33| 15. 67| Table 3 – Total Respondents Per Rating Per Sensory Quality Of The Positive ControlGraph 2 – Total Respondents Per Rating Per Sensory Quality Of The Positive Control The table and graph above shows the relationship of the number of respondents and the rating they rate based on the coffee of the positive control. The graph conveys that the curve of the taste have the best rating results and color shows a more degrading result compared to the other variables. The solution performing the Chi-square Test of the Positive Control values for each of the sensory quality can be found at Appendix A. Comparing these results, we can evaluate: With the total number of respondents, n = 30, total data groups for the rating, k = 5, ? 0. 05, and d. f. = k – 1 = 5 – 1 = 4, then the x? 0. 05= 9. 49. * Since x? taste(30. 33) ? 0. 05(9. 49), then the rating distribution for the taste is significantly different to each other. The curve of the taste variable is positively skewed in which the respondents have taken the liking to the taste of the Ampalaya coffee. * Since x? color(10. 33) ? 0. 05(9. 49), then the rating distribution for the color is significantly different to each other. The curve of the color variable is negatively skewed in which the respondents may not have taken the liking to the color of the Ampalaya coffee. Since x? odor(37. 33) ? 0. 05(9. 49), then the rating distribution for the color is significantly different to each other. The curve of the odor variable is concentrated more on the average side of the rating. Maybe the Ampalaya coffee is more of an odorless beverage because unlike the commercial coffee, it has an aroma because of carbohydrates which may be a little bit of lacking on the Ampalaya seeds. * Since x? texture(15. 67) ? 0. 05(9. 49), then the rating distribution for the texture is significantly different to each other. The curve of the texture variable is negatively skewed.Maybe the physical appearance of the ground Ampalaya coffee powder is a lot different than the commercial coffee because of the differences of the type of fruit they produce, in which the coffee is a berry fruits so its color is a lot concentrated compared to the gourd family of Ampalaya which has a larger fruit. Rating| Taste| | + Control| – Control| Ta| Tb| Tc| 1| 1| 4| 0| 2| 1| 2| 8| 7| 9| 8| 12| 3| 2| 2| 6| 5| 4| 4| 17| 7| 8| 9| 8| 5| 2| 10| 7| 6| 5| Mean| 3. 37| 3. 4| 3. 43| 3. 30| 3. 13| Table 4 – Total Respondents Per Rating Per Treatment For The Taste Graph [ 3 ] â€⠀œ Mean Rating For The Taste Per TreatmentGraph 4 – Mean Rating For The Taste Per Treatment The graph above shows that the treatment that garnered the highest rating for the taste is TA, coffee of 75% Ampalaya coffee and 25% of the commercial coffee. Though the results were quite unexpected, the nearness of the rating between the pure commercial coffee and pure Ampalaya coffee is the most focused in this study so, we can say that Ampalaya coffee can be an alternative to a commercial coffee on the basis of its taste. Rating| Color| | + Control| – Control| Ta| Tb| Tc| 1| 0| 0| 1| 1| 0| 2| 18| 7| 10| 6| 11| 3| 8| 8| 9| 12| 7| 4| 4| 13| 10| 9| 12| | 0| 2| 0| 2| 0| Mean| 2. 53| 3. 33| 2. 93| 3. 17| 3. 03| Table 5 – Total Respondents Per Rating Per Treatment For The Color Graph 4 – Mean Rating For The Color Per Treatment The graph above shows that the treatment that garnered the highest rating for the color is the negative control, 100% commercial coffee. Thoug h the results were quite expected, it means that the Ampalaya coffee can always be distinguished visually from the commercial coffee. Rating| Odor| | + Control| – Control| Ta| Tb| Tc| 1| 6| 0| 5| 6| 3| 2| 3| 1| 9| 5| 7| 3| 12| 6| 8| 10| 10| 4| 7| 15| 8| 3| 7| 5| 2| 8| 0| 6| 3| Mean| 2. 87| 4. 00| 2. 3| 2. 93| 3. 00| Table 6 – Total Respondents Per Rating Per Treatment For The Odor Graph 5 – Mean Rating For The Odor Per Treatment The graph above shows that the treatment that garnered the highest rating for the odor is the negative control, 100% commercial coffee. If the graph is analyzed, you can hypothesize that an amount of the Ampalaya coffee can greatly diminish the good aroma the commercial coffee currently has. Rating| Texture| | + Control| – Control| Ta| Tb| Tc| 1| 4| 1| 7| 2| 1| 2| 14| 3| 8| 4| 5| 3| 2| 0| 5| 7| 7| 4| 7| 12| 9| 14| 11| 5| 3| 13| 1| 3| 6| Mean| 2. 70| 4. 17| 2. 63| 3. 40| 3. 53|Table 7 – Total Respondents Per Rating Per Treat ment For The Texture Graph 6 – Mean Rating For The Texture Per Treatment The graph above shows that the treatment that garnered the highest rating for the texture is still the negative control, 100% commercial coffee. Though the results are quite expected, if the graph is analyzed, there is a really much big difference on the texture dealt on the brewing of an Ampalaya coffee and those results are not quite on the liking of the respondents, hence this data might become one of the reasons on why Ampalaya seeds might not be a good alternative of the commercial coffee.But on the other hand, it might become another beverage like a medicinal tea. Rating| Control| Quasi-experimental| | + Control| – Control| TA| TB| TC| 1| 4| 2| 6| 5| 5| 2| 12| 4| 9| 5| 6| 3| 10| 9| 9| 12| 8| 4| 3| 14| 4| 5| 10| 5| 1| 1| 2| 3| 1| Table 8-Total Respondents Per Rating Per Treatment For Overall Acceptability Graph 7- Total Respondents Per Rating Per Treatment For Overall Acceptability With all t he results obtained, expectedly, the commercial coffee achieved the highest overall acceptability among the different treatments.If the curves are trend lined, Graph 8 – Trend Lines For The Total Respondents Per Rating Per Treatment For Overall Acceptability In this graph, it is clearly shown that the positive control has the lowest slope among the treatments, hence; Ampalaya seeds may not be a good alternative for the commercial coffee on the basis of overall acceptability of the respondents. Chapter V Summary, Conclusion And Recommendations SUMMARY Coffee alternatives have been famous last two decades due to economic crisis and experimentations for health and medical benefits.Ampalaya is a crawling vine that grows mostly on tropical countries like Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. Any seeds that are edible when powdered can be used as an alternative source for coffee. The general objective of the study is to determine if Ampalaya (Momordica Charantia) seeds can be made into coffee. This research can play a significant role in replacing the generic coffee’s market cost to affordability and medical benefits. It can also conserve unused or to-be-thrown away seeds of Ampalaya.The researchers focus in making coffee out of Ampalaya (Momordica Charantia) seeds and in the sensory qualities (taste, color, odor and texture) of Ampalaya coffee in comparison to commercial coffee. First, the researchers gathered unused Ampalaya seeds from clean market sites and homes. They will wash and dry it up under the heat of the sun for 2-3 sunny days. Then, they will peel off its seed coat, roast it for 25 minutes and grind it to powder form. After it is powdered, it will be brewed and distributed to different controls and treatments.Then it will be ready for sensory evaluation for different sampling technique and rate its acceptability. CONCLUSION Therefore the researchers conclude that: * The overall acceptabi lity of Ampalaya coffee is slightly acceptable. * There are significant difference in every treatment in terms of taste, color, odor and texture. In taste, the positive control (Ampalaya Coffee) got the highest mean rating among the 5 treatments while in color, odor and texture the negative control (Commercial Coffee) got the highest mean rating. * In overall acceptability of groups or set-ups, the negative control is the highest among the 5 treatments.RECOMMENDATIONS If the researchers were given a chance to remake this research, the researchers should gather the Ampalaya seeds at the same plantation, same stem and at the same age. After the researchers have gathered the seed, it should be simultaneously placed it in a plate and dried under the heat of the sun for 2-3 days. The Ampalaya seeds should also be roasted together for 25 minutes. And the researchers hoped that they have a machine in grinding the Ampalaya seeds so that the Ampalaya coffee will have a tiny particle. Appendi x Appendix A Taste x2=i=0n(fo-fe)2fe x2=1-626+8-626+2-626+(17-6)26+(2-6)26 2=(-5)26+(2)26+(-4)26+(11)26+(-4)26 x2=25+4+16+121+166 x2=30. 33 Color x2=i=0n(fo-fe)2fe x2=(0-6)26+(18-6)26+(8-6)26+(4-6)26+(0-6)26 x2=(-6)26+(12)26+(2)26+(-2)26+(-6)26 x2=36+144+4+4+366 x2=37. 33 Odor x2=i=0n(fo-fe)2fe x2=(6-6)26+(3-6)26+(12-6)26+(7-6)26+(2-6)26 x2=(0)26+(-3)26+(6)26+(1)26+(-4)26 x2=0+9+36+1+166 x2=10. 33 Texture x2=i=0n(fo-fe)2fe x2=(4-6)26+(14-6)26+(2-6)26+(7-6)26+(3-6)26 x2=(4)26+(64)26+(16)26+(1)26+(9)26 x2=4+64+16+1+96 x2=15. 67 Appendix B Taste + Control X= i=0nXin X= 10130 X=3. 37 – Control X= i=0nXin X= 10230 X=3. 40 Treatment A X= i=0nXin X= 10330 X=3. 3 Treatment B X= i=0nXin X= 9930 X=3. 30 Treatment C X= i=0nXin X= 9430 X=3. 13 Color + Control X= i=0nXin X= 7630 X=2. 53 – Control X= i=0nXin X= 10030 X=3. 33 Treatment A X= i=0nXin X= 8830 X=2. 93 Treatment B X= i=0nXin X= 9530 X=3. 17 Treatment C X= i=0nXin X= 9130 X=3. 03 Odor + Control X= i=0nXin X= 8630 X=2. 87 à ¢â‚¬â€œ Control X= i=0nXin X= 12030 X=4. 00 Treatment A X= i=0nXin X= 7930 X=2. 63 Treatment B X= i=0nXin X= 8830 X=2. 93 Treatment C X= i=0nXin X= 9030 X=3. 00 Texture + Control X= i=0nXin X= 8130 X=2. 70 – Control X= i=0nXin X= 12530 X=4. 17 Treatment A X= i=0nXin X= 7930X=2. 63 Treatment B X= i=0nXin X= 10230 X=3. 40 Treatment C X= i=0nXin X= 10630 X=3. 53 BIBLIOGRAPHY * Lamanilao, Ma. Liza and Sejalbo, Venus. â€Å"Make/Making Ampalaya Seed Coffee and Polvoron†, <http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/>. * Huxley, Rachel and Dphil, et al. â€Å"Coffee, Decaffeinated Coffee and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus† <http://archinte. jamanetwork. com/article. aspx? articleid=773949#>. * Huxley, Rachel, DPhil. â€Å"Every Cup of Coffee per Day Lowers Risk of Type 2 Diabetes by 7%† <http://diabetes. webmd. om/news/20091214/coffee-tea-may-stall-diabetes>. References [1] http://www. charantia. com/about-ampalaya/ [2] http://www. livestrong. com/article/292220-properties-of-ampalaya-sticky-extract/#ixzz1zWJX6zfP [3] http://www. agribusinessweek. com/ampalaya-bitter-gourd-natural-weapon-against-disease/ [4] http://en. wikipedia. org/wiki/Coffee [5] http://en. wikipedia. org/wiki/Health_effects_of_coffee [6] http://www. blurtit. com/q709932. html [7] http://www. foodrecap. net/recipe/ampaya-coffee-pulvoron/ [8] http://diabetes. webmd. com/news/20091214/coffee-tea-may-stall-diabetes

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