Sunday, January 26, 2020

Analysis of Cherry Flavour using GC-MS

Analysis of Cherry Flavour using GC-MS Tziamourani Athanasia Analysis of cherry flavour using GC-MS and development of a recombinate Cherry is one of the most important fruits globally and a non-climacteric stone fruit, mainly grown in temperate climate countries. The most important factors that contribute to the uniqueness of cherry include skin colour, sweetness (sugar content), sourness (organic acid content), fruit firmness, fruit weight and aroma. The compounds that contribute to the final aroma of cherry represent a very small portion, only 0.01% 0.001% of the fruit fresh weight, but have a substantial impact on its quality (Zhang et al., 2007; Vavoura et al., 2015). Aroma is one of the most valuable attributes of cherries which may affect the consumer acceptance of the fruit and is a result of a complex mixture of chemical compounds, such as esters, alcohols, aldehydes, organic acids, ketones, terpenes, etc. (Valero and Serrano, 2010). According to the literature, most of the studies examined cherry fruit have used various techniques for extraction and analysis of the compounds. These methods include stati c and dynamic head space analysis, supercritical CO2 extraction and solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) (Bernalte et al., 1999; Malaman et al., 2011; Vavoura et al., 2015). Scientists used these have conclude that SPME with GC-MS is the simplest, most rapid and effective method to analyse fruit volatiles (Zhang et al., 2007; Li et al., 2008; Vavoura et al., 2015). This review will examine the existing researches on the compounds present in cherry fruit that contribute to its flavour and on the methods that applied to obtain them. Origin of cherry Cherry fruit belongs to the Rosaceae family, which also includes other fruits such as peaches, apricots and plums. Cherries are available in many species, but two of them are selected for human consumption, the sweet cherry which is a direct descendant of the wild cherry Prunus avium and the sour cherry Prunus cerasus. Those two species differ largely in taste and thus they are considered to be separate species (Wen et al., 2014). A ripe cherry fruit has bright shiny pale to deep red or purple colour with very thin peel, but there are some cultivars that produce yellow fruit. The colour, aroma, taste and health properties of cherries have made them very popular and greatly appreciated. Sweet cherries are cultivated mainly for fresh consumption because they are highly perishable and have short fruiting seasons. Although, they are processed into jam, juice and wine (Revell, 2008; Wen et al., 2014). Wild cherry is originated from Europe, Northwest Africa, Western Asia, from the British Isles south to Morocco and Tunisia and east to Southern Sweden, Poland, Ukraine, Caucasus and northern Iran (Revell, 2008). Cherry flavour Flavour is the sensation produced by a material taken in the mouth and perceived principally by the chemical senses of taste and smell. The sense of taste is detected by five basic tastes on the human tongue which are sweet, bitter, sour, salty and lately discovered umami taste (Taylor and Mottram, 1996). According to Fisher and Scott (1997), the resulting flavour of fruit are a blend of the sweetness due to sugars such as glucose, fructose and sucrose and the sourness of organic acids, such as citric and malic acids. However, it is the aroma of the different volatile components of fruits that allow us to distinguish among them. Flavour of each fruit is a complicated area, as every attribute is a result of specific interactions between various compounds present in fruit like sugars, phenolics, organic acids and more specialised flavour compounds including an extensive range of aroma volatiles (Tucker, 1993). The differences in the type and proportion of these compounds produced have an impact on the distinctive flavour and aroma of a particular fruit. The concentration of these constituents which included in cherries shows a fluctuation and this may be the source of flavour variations between the individual fruit and each cultivar (Bernalte et al., 1999). Flavour compounds present in cherries can be complex but the majority of them are relatively simple molecules which are volatile and contribute to the fruit’s odour and aroma. These two terms are usually misinterpreted and it is important to distinguish them in order to be fully understood. Odour is the smell of food before the consumption and is perceived orthonasally, whereas aroma is the smell of food during consumption in the mouth and is sensed retronasally (Revell, 2008). These compounds, as it was mentioned before, are analysed by SPME method coupled with GC-MS. Volatile Analysis Gas chromatography-mass spectrometry analysis demands extraction of the aroma volatiles from cherries to create a sample suitable for injection to the instrument. The most widely applied techniques for the extraction of volatiles are solvent extraction and solid phase micro extraction (SPME). The dominant factor that determines the selection of the type of solvent is the polarity of the volatiles. Therefore, it is apparent that polar volatiles require a polar solvent like methanol, while non-polar volatiles require organic solvent like hexane. Especially, as Li et al. (2008) underlines, a non-polar solvent is suitable for the key volatiles of cherry flavour. Furthermore, a known or quantified internal standard is absolutely necessary to enable quantification of the other compounds, as the area of different peaks from various volatiles in the cherry sample will be compared with the peak area of the known internal standard. As a result of this, the polar compounds such as acids and sug ars end up in the water phase whereas the volatiles in the hexane layer. Centrifugation is crucial to separate the polar and non-polar compounds. After the application of centrifugation, the hexane layer which is formed in the top of the solution is removed and analysed GC-MS. GC-MS analysis uses only a small quantity (1ÃŽ ¼l) of the volatile sample which is injected into the instrument via a hot region which evaporate the liquid. The resulting gas including various volatiles is swept on the chromatographic column with the aid of a carrier gas (usually helium). The increasing temperature of the column provokes the compounds to leave the gum lining, where they are deposited initially, and enter the carrier gas flowing through the chromatographic column. The compounds with the lowest boiling point pass through the column first. This separates the aroma volatiles before they enter the ionisation and detection in the mass spectrometer (Revell, 2008). Volatile Compounds During the last decades, extensive research has been done on different cherry varieties from various countries in different periods of fruit development. A recent study found out a total of 18 compounds in cherry fruit classified into the groups: alcohols, aldehydes, ketones, hydrocarbons/terpenes and esters were identified and semi-quantified using 4-methyl-2-pentanone as the internal standard for the GC-MS analysis (Vavoura et al., 2015). Almost all these compounds have been previously identified in fresh sweet cherry fruit (Serradilla et al., 2012; Zhang et al., 2007; Bernalte et al., 1999; Mattheis et al., 1992; Girard and Kopp, 1998). Many studies have shown that carbonyl compounds, specifically aldehydes, ketones and esters, are some of the most significant compounds of sweet cherry fruit aroma (Girard and Kopp, 1998; Mattheis et al., 1992; Zhang et al., 2007; Bernalte et al., 1999). Matsui (2006) has identified that 2-hexenal and hexanal, which are carbonyl compounds, give green leafy notes in the fresh cherry fruit and for this reason are known as â€Å"green leaf volatiles† with low perception threshold. The results from Vavoura et al. (2015) showed that 2-propanone was the most abundant volatile compound identified in all four cherry cultivars that they examined; Lapins, Canada giant, Ferovia and Skeena followed by 2-hexenal and acetaldehyde. The carbonyl compounds that Vavoura et al. (2015) identified were linear and aromatic and the most abundant was 2-propanone followed by 2-hexenal and acetaldehyde. Moreover, Vavoura et al. (2015) found that carbonyl compounds showed the most abundant signals prese nt in sweet cherry aroma. In contrast with these results, Serradilla et al. (2012) found that alcohols are the most abundant compounds present in sweet cherry, which include linear, aromatic and branched compounds. The most abundant among them was (E)-2-hexen-1-ol and also the main alcohol found in Picato type and Sweetheart sweet cherries in Spain. Furthermore, along with (E)-2-hexen-1-ol, hexanal and 2-hexanal are important compounds which are related with green notes and fresh green odours associated with vegetables and fruits. Girard and Kopp (1998) have also underlined that these compounds are predominant flavour volatiles in cherries. The only alcohols that Vavoura et al. (2015) identified were 2-Hexen-1-ol and benzyl alcohol present in the Skeena cultivar and thus they are used as a marker to distinguish this cherry cultivar from the others. There are other minor components which contribute to the aroma profile of cherry cultivars such as esters (methyl-2-hydroxybenzoate), alkenes (2-methyl-1,3-butadiene) and terpenes (D-limonene) (Vavoura et al., 2015; Serradilla et al., 2012). Although, studies on strawberry and kiwifruit showed that esters compounds were the important aromas of the fruits because they have low perception threshold and high aroma value of these compounds (Perez et al., 1996; Li et al., 2002). According to Vavoura et al. (2015), the most representative compounds in the Skeena cultivar were C6 and aromatic compounds. Furthermore, in many studies the content of C6 compounds and aromatic ones are the most representative class of compounds (Mattheis et al., 1992; Zhang et al., 2007; Sun et al., 2010). Girard and Kopp (1998) studied 12 sweet cherry cultivars from the same orchard and identified 50 volatiles with the combination of two techniques dynamic headspace and gas chromatography, (E)-2-hexenol, benzaldehyde, hexanal and (E)-2-hexanal were predominant compounds which could be used to segregate commercial and new cherry selections into various subgroups. Similarly, Sun et al. (2010) conducted their study in order to determine the aroma-active compounds present in five sweet cherry cultivars from Yantai region in China. A total of 52 volatiles were identified, among these were hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexen-1-ol, benzaldehyde, and benzyl alcohol. Also, they suggested that hexanal, (E)-2-hexenal, (Z)-3-hexenal, nonanal, benzaldehyde and geranylacetone are responsible for the green, orange, almond and floral notes of the cherry fruit (Sun et al., 2010). In a similar study, Zhang et al. (2007) using the same techniques identified 37 volatiles in sweet cherries in C hina. Especially, reported that hexanal, (E)-2-hexen-1-ol, (E)-2-hexenal, benzaldehyde, ethyl acetate and hexanoic acid ethyl ester were the characteristic aroma volatiles of sweet cherry fruit. Moreover, they examined the various developmental cherry periods and concluded that the optimal harvest time of sweet cherry was at the commercial stage (Zhang et al., 2007). According to Reineccius (2006), cherry flavour changes across its developmental stages as it cannot be identified in the primary stages of the fruit formation but grows during a brief ripening period. During this period, metabolism of the fruit changes to catabolism and hence the flavour development starts. This is obvious as carbohydrates, lipids and amino acids are enzymatically converted to simple sugars or acids and volatile compounds. All the previous studied had focused on the volatiles compounds which are in a free form but the aroma of cherries might also come from non-volatile glycosidically bound precursors. These aroma precursors have been extensively examined in a wide range of fruits such as blackberries, mangos, pineapples, strawberries, kiwifruit, oranges and grapes (Fan et al., 2009; Chyau et al., 2003; Garcia et al., 2011). As for the cherry, in a recent study, a total of 97 volatile compounds were reported. The groups of the chemicals compounds which were found, were alcohols, aldehydes, acids, esters, ketones, terpenes, norisoprenoids, furans, phenols and benzenes. The majority of these constituents have been previously identified, as it is mentioned before, in fresh sweet cherries. Of the 97 compounds, most of them were in a free form while 13 of them were glycosidically bound. In addition, 20 terpenoid compounds and 7 norisoprenoids were reported. One important thing that has to be taken into accou nt is that many of these compounds such as citronellol, nerol, geraniol, ÃŽ ³-geraniol, (E)-isogeraniol, (Z)-isogeraniol, 1,1,6-trimethyl-1,2-dihydronapthalene (TDN), (E)-1-(2,3,6-Trimethyl-phenyl)buta-1,3-diene (TPB) are identified for the first time in cherries. In contrast to the free volatiles, which were predominantly aldehydes and alcohols, the bound volatile profiles were slightly different. The most abundant compounds were benzyl alcohol, geraniol and 2-phenyl-1-ethanol, followed by 3-methylbutanoic acid and 3-methyl-2-buten-1-ol. In terms of sensory evaluation, the free volatile compounds illustrated a fresh green, citrusy and floral aroma while the bound volatiles were odourless in the fresh fruit (Wen et al., 2014). Conclusion To sum up, extensive research has been done on identification of volatile compounds in cherry fruit but the techniques that have been applied to obtain and identify the volatiles are limited. Therefore, our research is intended to examine different cherry varieties both commercially available and from farmers. The methods that will take place for the extraction of the volatiles from the cherries are liquid-liquid extraction, solvent-assissted flavour evaporation technique or most commonly known as SAFE method and headspace solid phase microextraction as in the previously mentioned studies. The results from these techniques will then be identified by gas chromatography-mass spectrometry method (GC-MS) and gas chromatography-olfactometry analysis (GC-O). Then, a preliminary aroma reconstitution experiment will be conducted in order to be created a â€Å"juice† that resembles the organoleptic properties of original cherry juice after a quantification of the concentrations of the identified predominant aroma compounds. This experiment have been previously achieved in other fruits, such as strawberries but not in cherries (Prat et al., 2014). References Bernalte, D. M., Hernandez, M. T., Vidal-Aragon, M. C. Sabio, E. (1999). Physical, chemical, flavor and sensory characteristics of two sweet cherry varieties grown in Valle del Jerte (Spain). Journal of Food Quality, 22, 403-416. Chyau, C. C., Ko, P. T., Chang, C. H. Mau, J. L. (2003). Free and glycosidically bound aroma compounds in lychee. Food Chemistry, 80, 387-392. Fan, G., Qiao, Y., Yao, X., Mo, D., Wang, K. Pan, S. (2009). Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology, 229, 571-578. Fisher, C. Scott, T. R. (1997). Food Flavours. Biology and Chemistry. Cambridge: The Royal Society of Chemistry Garcia, C. V., Quek, S. Y., Stevenson, R. J. Winz, R. A. (2011). Characterisation of the bound volatile extract from baby kiwi (Actinidia arguta). Journal of Agricultural and Food Chemistry, 59, 8358-8365. Girard, B. Kopp, T. C. (1998). Physico-chemical characteristics of selected sweet cherry cultivars. Journal of Agricultural and Food Chemistry, 46, 471-476. Li, H., Tu, Z. S., Wang, H. Liu, F. (2002). Analysis of aroma components of kiwifruit wine by gas chromatography/mass spectrometry. Chinese Journal of Analytical Chemistry, 21, 5-10. Li, X. L., Kang, L., Hu, J. J., Li, X. F. Shen, X. (2008). Aroma volatile compound analysis of SPME headspace and extract samples from crabapple fruit using GC-MS. Agricultural Science in China, 7, 1451-1457. Malaman, F. S., Moraes, L. A. B., West, C., Ferreira, J. Oliviera, A. L. (2011). Supercritical fluid extracts from the Brazilian cherry: Relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, 124, 85-92. Matsui, K. (2006). Green leaf volatiles: Hydroperoxide lyase pathway of oxylipin metabolism. Journal of Current Opinion in Plant Biology, 52, 1248-1254. Mattheis, J. P., Buchanan, D. A. Fellman, J. K. (1992). Volatile compounds emitted by sweet cherries (Prunus avium cv. Bing) during fruit development and ripening. Journal of Agricultural and Food Chemistry, 40, 471-474. Perez, A. G., Sanz, C., Olias, R., Rios, J. J. Olias, J. M. (1996). Evolution of strawberry alcohol acyltransferase activity during fruit development and storage. Journal of Agricultural and Food Chemistry, 44, 3286-3290. Prat, L., Espinoza, M. I., Agosin, E. Silva, H. (2014). Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). Journal of the Science of Food and Agriculture, 94, 752-759. Reineccius, G. (2006). Flavor formation in fruits and vegetables. Flavor Chemistry and Technology 2nd ed. USA: CRC Press. Revell, J. (2008). Sensory Profile and Consumer Acceptability of Sweet Cherries. University of Nottingham. Serradilla, M. J., Martin, A., Ruiz-Moyano, S., Hernandez, A., Lopez-Corrales, M. de Guia Cordoba, M. (2012). Physicochemical and sensorial characterization of four sweet cherry cultivars grown in Jerte Valley (Spain). Food Chemistry, 133, 1551-1559. Sun, S. Y., Jiang, W. G. Zhao, Y. P. (2010). Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China). Flavour and Fragrance Journal, 25, 206-213. Taylor, A. J. Mottram, D. S. (1996). Flavour Science. Cambridge: The Royal Society of Chemistry. Valero, D. Serrano, M. (2010). Postharvest Biology and Technology for Preserving Fruit Quality. USA: CRC Press. Vavoura, A. V., Badeka, A. V., Kontakos, S. Kontominas, M. G. (2015). Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation molecules, 20, 1922-1940. Wen, Y., He, F., Zhu, B., Lan, Y., Pan, Q., Li, C., Reeves, M. J. Wang, J. (2014). Free and glycosidically bound aroma compounds in cherry (Prunus avium L.). Food Chemistry, 152, 29-36. Zhang, X., Jiang, Y. M., Peng, F. T., He, N. B., Li, Y. J. Zhao, D. C. (2007). Changes of aroma components in Hongdeng sweet cherry during fruit development. Agricultural Science in China, 6, 1376-1382.

Saturday, January 18, 2020

The Voice

You may adore it, you may despise it well guess what I love: The Voice. Well if you have not heard of it; let me give you some insight into it. It`s a British television talent show based on ‘The Voice Of Holland’ created by the Dutch television producer John De Mol. It began its 11 week run in March 2012. There are four stimulating and appealing judges to judge the voices of the contestants; more over the judges are Danny O’Donoghue who is absolutely good-looking; there’s Jessie J who sings absolutely flawlessly; followed by Sir Tom Jones who is totally a legend; last but not least Will.I. Am who is extremely hilarious! As soon as I saw that they were the judges I literally jumped off my feet and started screaming! As you could see all the judges are singers moreover they aren’t producers or other music executives as an alternative they are famous recording artists who represent a range of musical genres. OMG the presenters are Reggie Yates and Holl y Willoughby. I absolutely admire Reggie Yates and Holly Willoughby well I'm not fond of her that much, yet she’s alright.Well I haven’t even mentioned why I think highly of ‘The Voice’ yet! I admire it because it’s different compared to all the other different talent shows, for instance: X-Factor and Britain’s Got Talent. In addition, The Voice is judged based on their voice and not accordingly to their appearance as the auditions are ‘blind auditions’ meaning that the judges back are turned towards the contestant, so that they can’t see who’s singing, which I think is superior!Thus if the judges liked the voice they would buzz to see who’s behind the voice. If there’s more than one judge that buzzed the contestant gets to chose who they want as their mentor throughout the competition. Which I personally think is the most thrilling part of the auditions to see who they pick and who I think they are go nna pick. Besides, I forgot to say I also Love the songs they sing throughout the competition, mainly because I’ve heard of them before, as a result they are my variety of music! So what are your thoughts?Well, Isabel Mohan says â€Å"The Voice failed because it was so nauseatingly nice† along with Aiden Merrygold says â€Å"I find this show pointless as we already have an X-Factor and Britain’s Got Talent and I think that’s enough! However, I don’t care what others say about this show it’s their opinion and my opinion is I find this show irresistible. Well, so far of the first series on the whole much-loved episode was the semi – finals one, where the contestants sang with their mentors for the very first time! It was exciting as well as intriguing to see what song they would sing and sort of genre they would pick!However, the battle rounds were very electrifying to watch, as all the contestants were incredibly good singers moreover it was sad to see a few of them leave. So, what are the battle rounds? Do you know? Well, let me tell you a bit about it. During the battle rounds the contestants are coached by judges and mentored by an additional recording artist they are known as ‘advisers’. The battle pits two of a judge’s singers against each other they must sing the same song in front of a studio audience. After, the judges have to choose which of their own singers must go home.

Friday, January 10, 2020

Humans And Technology: Partners In The Future Essay

With the rate that technology is constantly improving many question the state of humans in the future when technology might possibly overtake human development. However, those who believe that the future is a place where humans will be enslaved by technology and man will no longer be enjoying the liberties now enjoyed might be in for a surprise because technology is currently designed to assist humans and improve the human quality of life. Humans and technology are set to become partners in the future because man created technology for his advancement and advantage, technology was designed to support human existence and technology was designed to improve life. The first programmable computer was invented in 1938 which was followed by the development of many other types of computers through the years. (ComputerHope) For many, this was the beginning of technology; but the fact remains that technology is the use of existing materials to improve or enhance the performance of a particular task. So based on this concept of technology, then such a concept existed as early as the time that man discovered the use of fire or when the Chinese first developed the wheel. Technology has been around for ages and for all of these instances its objective was to make the performance of a task easier. This means that the task performed is done by a human and the addition of technology simply makes the task performed by the said human much is easier to do. Technology was never intended to replace humans because it is there to exist side by side with its creator to assist in and to enhance the performance of a task. On this premise, it is easy to gather evidence that in fact, in the future, humans and technology are set to become partners to ensure the efficient and effective delivery of many things from services to products, and to the more mundane conveniences in life. One proof that humans and technology are most likely to become mutual partners in the future is the fact that technology is created for the advancement or advantage of man. Robotics is one of the aspects of technology that proves this particular point. There are suppositions that â€Å"the accelerating pace of technological change allows us to build machines like cyborgs (machine-enhanced humans like the Six Million Dollar Man), androids (human-robot hybrids like Data in Star Trek) and other combinations beyond what we can even imagine. † (Carnett) These innovations in robotics are set to blur the distinction between man and machine, making man perform in ways that are beyond what one can conceive. With robotics man will be able to raise a two hundred pound weight as easily as a forklift. Mike Harden once commented that, â€Å"in robotics, I want to do it. It’s because I’m a magically different person in robotics. † (2010) Such a comment simply shows how this kind of technology can improve even the way humans view themselves in the context of technology – that man is empowered by technology and technology exists merely as a means of improving what man is able to normally do. Robotics is the best evidence that technology simply exists to make tasks easier for humans. This fact is validated by current situations where â€Å"Robots already perform many [dangerous] functions, from making cars to defusing bombs or firing missiles. (Singer and Sagan) These tasks can be lethal to humans and with the purpose of keeping humans away from risky situations, robots are utilized. Which brings the discussion to the second proof that in the future humans and technology are bound to become mutual partners – the technological purpose of human life support. Technology is designed to support human existence which is why it cannot be perceived as something that will ultimately destroy and/or cause the extinction of the human race. Medicine is the field of science where technology ultimately plays a role in supporting the existence of human life. For instance, â€Å"Dr. Howard W. Jones Jr. , the surgeon, along with his wife, Dr. Georgeanna Seegar Jones, helped to create the first test tube baby born in the United States† (Epstein) These scientists insist that human reproduction is not as efficient as it would first seem to be so technology needs to assist humans in the matter of procreation. Epstein) This basically shows the purpose of such a controversial technological advancement as ‘in vitro fertilization’ is not to smite the laws of nature or to cause the extinction of the human race but on the contrary, to support such existence so that reproduction will be more efficient when compared to natural reproduction which can be affected by other, more risky influences and may result to abnormal conception or childbirth. Even scientists who are involved in such questionable technological advances like cloning accept and concede to the belief that even these kinds of scientific procedures are intended for the betterment of future generations, hence, Dr. Margaret McLean (2010) asserts that, â€Å"The question is not whether we ought to ban or applaud cloning but why would we choose to go forward and whether our choices bode well or ill for present and future children and our relationships with them. (Sterns) This basically shows how scientists themselves agree to the role of technology in terms of ensuring and supporting the existence of the human race. This particular belief is connected to how technology is able to improve and enhance the quality of life of human beings. From the ordinary toaster to the microwave oven to the more complex capabilities of the newest models of cellular phones intended for mobile communication, the future of technology is quite clear to be a future where humans will most likely live better lives because of how innovations can make life easier and more convenient. However, these are merely the superficial and tangible representations of such a future; other, more complex studies and more world-shattering innovations are on their way. One such innovation can be found in genetics. The most amazing developments in this field can be seen in the development of gene therapy and genetic engineering. â€Å"Gene therapy has very real potential for enhancing human health† (Adams) because it addresses the flaws in human genes and corrects these flaws thereby remedying whatever physical or physiological problems are caused by that particular damaged gene. Considering this capability of gene therapy, then it is not strange if one day a diabetic is able to eat as much sugar as he/she wants to or a hypertensive is able to smoke as much as he/she wants. These effects are the perceived effects of gene therapy where the gene that causes the illness or the ailment is corrected and reintroduced into the human body. Another implication of genetics is in agriculture where food can be genetically engineered resulting in bigger tomatoes, cholesterol-free swine, and eggs or nuts that do not have any allergens! Therefore, â€Å"Plant science and plant gene technology will be critical activities of the nation’s response to many challenges it faces in the coming decades† (AAS) These challenges include the resolution of hunger, the provision of healthier food alternatives, and the sustainability of food stores for all the people in the world. Obviously, as is illustrated in these examples, technology is set to make the lives of humans more convenient. The standard of living for humans will increase with technology taking headway into the future. This particular aspect of technology is hard evidence that in the future, technology will be a partner of human beings in making the world a better place to live in. The fallacy of machines dominating humans in the future and the development of super-intelligences that will overtake human intelligence is, at this point, science fiction, because as circumstances show, technology is doing nothing nowadays but assisting humans and making life easier. The image of humans being chained by robots and made to do their bidding or used as fodder for their cogs and screws is an image that will hopefully remain in literature as the future of technology is bright in the context of how it can assist humans and improve and enhance human life. Partnership means having mutual benefit not merely focusing on the benefits of one party and in the case of technology, the benefits are both ways. The future is when humans will get as much from technology as technology from humans because without humans, technology will remain static and will no longer move onward in development. Evidence shows that as technology moves further away from the discovery of fire and the modeling of the wheel humans are set to enjoy the future with technology as an indispensable partner. Recent advancements in various fields such as robotics, genetics, medicine, and other fields of science have showed that technology will most likely be a partner to humans in the future because technology serves to make human life more convenient, it exists to support human existence, and it is designed to improve the human quality of life. Technology, while seemingly threatening to some, is in fact moving toward a fruitful and productive partnership with the human race not far into the twentieth century.

Thursday, January 2, 2020

Analysis Of The Poem The Riveter - 851 Words

Rosie the Riveter is a symbolic figure and has helped shape America into what it is today. The bright yellow back round, with bold words standing out in the navy speech bubble, â€Å"We can do it†. The focus of the poster is much more than the words written. This poster is of the women of the modern world Rosie. She is wearing a jean shirt with rolled sleeve as she flexes her arm to show her strength. She has a red bandana around her head holding up her hair. She gives a twist to what the traditional women looked like during the 1940’s. She was there to give women a sense of empowerment and motivation to go to work. The poster Rosie the Riveter was created for the Saturday Evening Post May 29, 1943 for the Memorial Day issue. The artist J. Howard Miller created one of the most iconic posters of all time. The Rosie the Riveter poster was made as propaganda to encourage women to join the workforce, as the men fought in World War 2. The meaning behind the poster Rosie the Riveter has stayed the same throughout time, giving women a sense of entitlement. It intentionally made women motivated to do their part and to support the war and join the workforce. The poster did wonders as women headed to the factories. They were needed, so women put their work boots on and went to work, as the men went off to war. Rosie the Riveter was the face if a new generation of women by giving them the chance to be independent. This helped create mass social change. As men headed back to work they wereShow MoreRelatedEssay on the Role of Women in Ancient Greece14417 Words   |  58 PagesEcon Gov (2009) 10:221–245 DOI 10.1007/s10101-009-0059-x ORIGINAL PAPER â€Å"Rulers ruled by women†: an economic analysis of the rise and fall of women’s rights in ancient Sparta Robert K. Fleck  · F. Andrew Hanssen Received: 10 January 2008 / Accepted: 27 May 2008 / Published online: 20 March 2009  © Springer-Verlag 2009 Abstract Until modern times, most women possessed relatively few formal rights. The women of ancient Sparta were a striking exception. Although they could not vote, Spartan