Course Hero has millions of student submitted documents similar to the one
below including study guides, practice problems, reference materials, practice exams, textbook help and tutor support.
Find millions of documents on Course Hero - Study Guides, Lecture Notes, Reference Materials, Practice Exams and more.
Course Hero has millions of course specific materials providing students with the best way to expand
their education.
Below is a small sample set of documents:
Texas State - POSI - 1320
Proposals for Campaign Reform I. Is Reform Necessary? A. Answer #1-Yes! 1. Campaigns are. too long and too costly 2. It is too difficult for . lesser known candidates to run presidential campaigns and for congressional challengers to unseat incumbents 3.
Texas State - POSI - 1320
Proposals for Campaign Reform I. Is Reform Necessary? A. Answer #1-Yes! 1. Campaigns are. too long and too costly 2. It is too difficult for . lesser known candidates to run presidential campaigns and for congressional challengers to unseat incumbents 3.
Texas State - POSI - 1320
Public Attitudes Toward Campaigns I. Attitudes Toward Campaigns A. In general- not particularly happy. B. Specific Concerns. 1. incumbency advantages 2. campaigns are just cheap talk 3. too long, too negative 4. $ plays too big of a role 5. particular rul
Texas State - POSI - 1320
Public Attitudes Toward Campaigns I. Attitudes Toward Campaigns A. In general- not particularly happy. B. Specific Concerns. 1. incumbency advantages 2. campaigns are just cheap talk 3. too long, too negative 4. $ plays too big of a role 5. particular rul
Texas State - POSI - 1320
Federalist Papers -written to persuade citizens to ratify the US constitution -helps illustrate urgency behind need for ratification of constitution -some argue that Madison and Hamilton blurred their view of Federalism from paper to paper to convince cit
Texas State - POSI - 1320
The Judiciary Laws-rules of conduct that exist in society, that are backed by the authority of the community. They bind both gov't and ppl, and are especially important when dealing with the rule of law -Positive vs. Natural Law => Positive laws are man-m
Texas State - POSI - 1320
A Brief History of U.S. Electoral Rules I. The Basics A. The Two Contests 1. Nomination 2. Election B. The Rules 1. Deal with how support for one candidate or the other is translated into a decision about who wins 2. The rules aren't neutral II. Constitut
Texas State - POSI - 1320
A Brief History of U.S. Electoral Rules I. The Basics A. The Two Contests 1. Nomination 2. Election B. The Rules 1. Deal with how support for one candidate or the other is translated into a decision about who wins 2. The rules aren't neutral II. Constitut
University of the Philippines Diliman - STATISTICS - 101
Philippine Institute for Development StudiesSurian sa mga Pag-aaral Pangkaunlaran ng PilipinasToward Measuring Household Vulnerability to Income Poverty in the PhilippinesJose Ramon G. Albert, Lilia V Elloso . and Andrei Philippe RamosDISCUSSION PAPER
Ohio State - BUSMHR - 701
Key Concepts MHR 701-Exam 1-Summer 2009 Note: This is not necessarily an all-inclusive list, but rather is intended merely to be a list of the major concepts of which you should have a good level of knowledge and understanding. I reserve the right to ask
Ohio State - BUSMHR - 701
MHR 701-Managing Individuals in Organizations: Organizational Behavior and Human Resources Schoenbaum 105, M, W 8:30-10:18 am Fisher College of Business The Ohio State University Summer 2009 Professor Dr. Larry Inks Department of Management and Human Reso
Ohio State - BUSMHR - 701
Compensation and BenefitsMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Linkage to Earlier Class Topics Compensation Terms Different Types of Compensation Approaches - T
Ohio State - BUSMHR - 701
Conflict, Power, and PoliticsMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Conflict in Organizations Conflict Outcomes and Resolution Power and Power Sharing Organizatio
Ohio State - BUSMHR - 701
Organizational Culture and SocializationMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityWhat is Organization Culture?"The set of shared, taken-for-granted implicit assumptions that
Ohio State - BUSMHR - 701
Global Organizational BehaviorMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Societal Culture and Organizational Behavior Ethnocentrism and Models of Cultural Diversity
Ohio State - BUSMHR - 701
Groups, Teams and TeamworkMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Groups and Teams in Organizations Group/Team Dynamics Group/Team Processes Maximizing Your Succes
Ohio State - BUSMHR - 701
MHR 701- Managing Individuals in Organizations: Organizational Behavior and Human ResourcesDr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview My Background Course Description Importa
Ohio State - BUSMHR - 701
MotivationMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Motivation and Performance Need-Based Theories of Motivation Job Design Theories of Motivation Equity Theory and
Ohio State - BUSMHR - 701
Recruiting, Interviewing and Selection (Part 1)MHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Staffing Process Overview Recruiting Interviewing Thoughts re: the Candidate
Ohio State - BUSMHR - 701
Recruiting, Interviewing and Selection (Part 2)MHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Staffing Process Overview Recruiting Interviewing Thoughts re: the Candidate
Ohio State - BUSMHR - 701
Social Perception and Individual DifferencesMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Social Perception Diversity and Inclusion Personality and Mental Abilities Oth
Ohio State - BUSMHR - 701
Strategy and Strategic Organizational BehaviorMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Organizational Behavior's Roots-Human Relations Strategic Management Strategi
Ohio State - BUSMHR - 701
Training and DevelopmentMHR 701 Dr. Larry Inks Department of Management and Human Resources Fisher College of Business The Ohio State UniversityOverview Linkage to Earlier Class Topics Training "Basics" and Training vs. Development Important training i
Ohio State - BUSMHR - 701
Sample Test Questions-MHR 701 (answers at bottom of the page) Note: These are intended to be sample questions only, and carry no implications for the relative difficulty of the actual test questions. 1) As discussed in class, which of the following are th
Ohio State - FDSCTE - 201
The Science of FoodI. What is food? A. What was your "food" before it was "your food"? B. Most foods were living organisms: plants, animals = humans originally omnivores. (What are some foods that weren't alive?) 1.-Cells, biochemicals, structural materi
Ohio State - FDSCTE - 201
e. Infants, aged, infirm, immunocompromised, pregnant = serious threat http:/www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm B. From: Food-Related Illness and Death in the United States: Food and Drug Administration 2003 Paul S. Mead, Lauren
Ohio State - FDSCTE - 201
4.Estimated 500,000 cases per year 5. Onset: 1-7 days 6. Duration: 3-7 days (fatality similar to Salmonella) 7. General a. Sign of a very filthy/contaminated operation. b. Shigella is associated with feces, raw sewage, rodent or pest contamination. Handwa
Ohio State - FDSCTE - 201
1. 70-99% water WATER is the major component of many foods III. Properties of water in foods A. Structure B. Related to the structure of a water molecule1. Water is a dipole (has both positive and negative charges) 2. Since opposite charges attract, mole
Ohio State - FDSCTE - 201
a. Calcium, Magnesium, Iron b. Chloride, carbonate, sulfate c. Problems: (1) Scale: heating hard water = precipitates "lime-away" = phosphoric acid (2) poor cleaning of soaps (3) Color and flavor reactions in foods (a) Iron (Fe) is main problem: reacts wi
Ohio State - FDSCTE - 201
c. fiber and gums- polymers of sugars that are indigestible plant glues! Pectin, Agar, Xanthan III. Functions in foods A. Sweetness 1. nutritive = caloric= energy 2. non-nutritive = "low calorie" = little or no energy artificial sweeteners = synthetic (ma
Ohio State - FDSCTE - 201
12HDeveloped in England in 1976; by accident. 110 animal and human studiesB. Role of simple carbohydrates: Texture of foods 1. Crystal formation 2. Influences appearance and texture of candies and frozen desserts 3. Fudge and other confections depend on
Ohio State - FDSCTE - 201
16H2. branched: (amylopectin)17H18H19H3620HStarch GranuleB. Typical starch is75% amylopectin 25% amyloseC. Waxy starch= 95-100% amylopectin 1. Developed to reduce the undesirable reactions of amyloseV. Properties/Terminology A. Suspension VI. G
Ohio State - FDSCTE - 201
3. Example: sticky pasta or rice a. another problem with amylose (1) sticky rice= higher amylose b. may also relate to overall starch content (1) high quality pasta= durham wheat (2) high in protein (a) protein holds gelatinized starch granules together V
Ohio State - FDSCTE - 201
seeds)B. Vegetables: formal- all edible parts of plants, excluding the mature ovaries consumer- edible plant tissues which don't taste tart/sweetConfusion: a number of "vegetables" are fruits tomatoes cucumbers squash green peppers avacados seed crops (
Ohio State - FDSCTE - 201
Chlorophyll:5152ChlorophyllPheophyinVeri-green = zinc + pheophytin = bright greenc. Processing/cooking procedures must preserve the desirable colors present in ripe fruits and vegetables.532. Texture a. Hard-firm, plump-soft, mushy b. Two reasons:
Ohio State - FDSCTE - 201
1. Principle: Fruits/Veg. are alive, they "respire" Utilize oxygen, release carbon dioxide (a) Can decrease respiration by removing oxygen from environment (replace with carbon dioxide) 2. Fruit placed in "suspended animation" a. 1-3 years depending on ty
Ohio State - FDSCTE - 201
3. hemicelluloses = various sugar polymers carageenan agar38H39Halginate61tragacanth xanthanB. Definitions: fiber = indigestible materials 1. Insoluble in water = structural fibers62a. cellulose b. hemicellulose c. lignin 2. Soluble in water (may
Ohio State - FDSCTE - 201
D. Temperature - too hot or too cold E. Moisture- gain or loss F. Air- oxygen G. Light- esp. ultraviolet66H. Time - most critical Food deterioration is a mixture of the above. Example: Fruit- shelf life is a function of (1) ripening = natural enzymes, o
Ohio State - FDSCTE - 201
3. Canning = commercial sterilization = retorting7141H42Ha. Severe heat treatment to kill spoilage MO and any Clostridium botulinum spores. b. Required for products with pH's > 4.6 (1) most meats, vegetables c. Not a true sterilization for some very h
Ohio State - FDSCTE - 201
E. Fermentations761. Def: Intentional growth of a "friendly" MO which produces compounds which preserve food. Two main types: Acidic fermentations: lactic, acetic Alcoholic fermentations: ethanol 2. Various bacteria and yeasts 3. Examples:77a. "Cultur
Ohio State - FDSCTE - 201
Distilled Spirits: 1) Same, except that Hops are not added. Sour "mash" allows for the production of a small amount of lactic acid also.Typically corn, rice, potatoes, wheat can be used. Sometimes molasses (results in"rum"), sometimes cactus juice! = teq
Ohio State - FDSCTE - 201
V. Combinations A. Preservation methods are many times combined to ensure safety and quality 1. Canned vegetables: blanched retorted tough package2. Orange juice:pasteurized concentrated frozen3. Bread:fermented baked (dehydrated, pasteurized) chemica
Ohio State - FDSCTE - 201
(2) Pineapple = bromelin (3) Papaya = papain = Adolf's meat tenderizer (4) Others = figs, kiwi, star fruit (5) Solution = use of blanched or canned fruit 2. Too firm a gel (tough or rubbery) a. Excess gelatin b. Poor quality gelatin (collagen still presen
Ohio State - FDSCTE - 201
Curds "pressed"(curds will "knit" into a solid block)96Overall: For every 100 lbs of milk used, 10 pounds of cheese (10%) are produced and 90 lbs (90%) of whey are created. Making cheese at home: http:/biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm
Ohio State - FDSCTE - 201
a. breaks down with storage- can visually judge2. lysozyme: natural "antimicrobial" a. enzyme cuts or "lyses" cell wall of bacteria (kills)b. also found in saliva, tears of mammals (amount depends on species) D. Egg substitutes 1. Blend of egg whites, f
Ohio State - FDSCTE - 201
106(2) Muscle fibers similar to braided steel cables (3) Fibers bundled together to form muscles (4) Make up the "grain" of muscle tissue b. Collagen (white to cream colored) (1) used to "glue" or connect muscle tissue (2) breaks down in moist heat The c
Ohio State - FDSCTE - 201
2. New = Tender-Ray process = hold at 70 F for 2-3 days a. Ultraviolet lights used to kill MO on surface3. Electrical stimulation a. high voltage severely contracts musclesb. uses up all available ATP in muscle c. muscle goes into rigor in minutes, begi
Ohio State - FDSCTE - 201
Fats and Oils II. Definitions A. Lipid = substance which will not dissolve in water = " " dissolves in "non-polar" solvent = hydrophobic = "fears water" non-polar solvents = alcohols, other oils or fats, gasoline, etc. 1. Types of lipids in foods a. b. c.
Ohio State - FDSCTE - 201
V. Fat Substitutes (Food Technology March, 1990) A. Create same textural sensations as lipids, but are different molecules. B. Protein based: 1. Simplesse (Nutrasweet Co. = Monsanto) 2. Trailblazer (Kraft and Co.) a. Based on milk or egg protein = micropa
Ohio State - FDSCTE - 201
3. Cheese a. When casein precipitates (forms a gel), 99% of the butterfat is trapped and emulsified. b. "Imitation" cheese or "Lite" cheese (1) lite = make from 2% milk (a) may replace a portion of the fat with vegetable oil (2) imitation (a) NFDM, casein
Ohio State - FDSCTE - 201
2. Lard a. Also hydrogenated b. Fatty acids are "shuffled" = transesterificationBecause of their ability to "shorten" in a superior fashion, lard and plastic fats are preferred in the baking industry. 3. Butter or Margarine a. Less "workable" at room tem
Ohio State - FDSCTE - 201
The Science of Food: FDSC&TE 201 5 credits Autumn 2009Professor: Dr. Jeff Culbertson Office: 315 Parker Hall Phone: 688-4219; culbertson.34@osu.edu Office Hours: hour before and after class or other times by appointment Text: None: Lecture packet availab
Purdue - STAT - 506
Category Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Children Sports Childr
Purdue - STAT - 506
qtr1_2007 Order_ID Order_Type Customer_ID Order_Date Delivery_Date 1.2E+009 3 24 1/2/2007 1/5/2007 1.2E+009 1 89 1/3/2007 1/4/2007 1.2E+009 1 171 1/4/2007 1/4/2007 1.2E+009 3 53 1/6/2007 1/9/2007 1.2E+009 1 53 1/13/2007 1/13/2007 1.2E+009 1 171 1/23/2007
Purdue - STAT - 506
Sheet1 120102,Tom,Zhou,M,108255,Sales Manager,AU,11AUG1969,06/01/1989 120103,Wilson,Dawes,M,87975,Sales Manager,AU,22JAN1949,01/01/1974 120121,Irenie,Elvish,F,26600,Sales Rep. II,AU,02AUG1944,01/01/1974 120122,Christina,Ngan,F,27475,Sales Rep. II,AU,27JUL
Purdue - STAT - 506
Employee ID First Name 120102 Tom 120103 Wilson 120121 Irenie 120122 Christina 120123 Kimiko 120124 Lucian 120125 Fong 120126 Satyakam 120127 Sharryn 120128 Monica 120129 Alvin 120130 Kevin 120131 Marinus 120132 Fancine 120133 Petrea 120134 Sian 120135 Al
Purdue - STAT - 506
Sheet1 James Kvarniq,(704) 293-8126,(701) 281-8923 Sandrina Stephano,(919) 871-7830 Cornelia Krahl,(212) 891-3241,(212) 233-5413 Karen Ballinger,(714) 344-4321 Elke Wallstab,(910) 763-5561,(910) 545-3421Page 1
Purdue - STAT - 506
Sheet1 120101,Patrick,Lu,M,163040,Director,AU,18AUG1976,01JUL2003 120104,Kareen,Billington,F,46230,Administration Manager,au,11MAY1954,01JAN1981 120105,Liz,Povey,F,27110,Secretary I,AU,21DEC1974,01MAY1999 120106,John,Hornsey,M,unknown,Office Assistant II,
Purdue - STAT - 506
Sheet1 Satyakam,Denny,Sales Rep. II,26780 Monica,Kletschkus,Sales Rep. IV,30890 Kevin,Lyon,Sales Rep. I,26955 Petrea,Soltau,Sales Rep. II,27440 Marina,Iyengar,Sales Rep. III,29715 Shani,Duckett,Sales Rep. I,25795 Fang,Wilson,Sales Rep. II,26810 Michael,Mi
Purdue - STAT - 506
Customer ID Country 5 US 9 DE 10 US 11 DE 24 US 27 US 29 AU 31 US 45 US 49 US 53 AU 60 US 65 DE 69 US 71 US 79 US 89 US 90 US 111 AU 2550 ZA 2806 ZA 3959 ZA 17023 CA 46966 CA 54655 CA 70079 CA 70100 CA 70165 CA 70187 CA 70201 CAFirst Name Sandrina Cornel