Mike F. Doyle House Representative of PE :: essays research papers

Michael F. Doyle is a House Representative in Pennsylvania. Doyle represents the 14 district which includes the city of Pittsburg and most of Allegheny County. Doyle is now serving his fifth term in congress. Doyle’s top priority is to create jobs, preserve social security and Medicare, provide better public education, meet the needs of senior citizens, establish long-term energy strategy, and to promote a better climate for the high-tech community. Doyle was born on august 5, 1953 in Pittsburg PA. Mike Doyle has a wife, Susan Doyle and 4 children, whose ages are 18, 14, 12, and 5. Doyle was first elected to office November 8, 1994 to the Democratic party. The last time Doyle was elected was November 2, 2004. Doyle went to B.S. Community Development and Penn State University, where he received a Bachelor of Science degree in Community Development in 1975. Doyle is licensed in life, accident, health, property, and casualty insurance. In July, 2004 Doyle had called for a legislation to prevent massive power blackouts like the one that hit the northeast this past year. In August 14, 2003, a massive power outage affected more than 50 million people in eight different stats, Ontario, and Quebec in Canada. Many households were without power for several days. This blackout began in Ohio, where three transmission lines short-circuited. An investigation found that the energy company that owned those power lines was in violation of at least four North Electric Reliability Council operating standards. Doyle introduced almost a year ago a legislation that would establish a national Electric Reliability Organization to enforce power reliability standards across the country. If an organization was to be established it Amer Gov/Easter  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Chris Zane Mike F. Doyle House of Rep of PA  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   12/23/04 would go a long way towards improving the reliability of the power grid and reduce the likelihood of a future blackout. Doyle’s plan was named H.R. 3004 and was introduced on September 23, 2003. Unfortunately, H.R. 3004 has been stalled for months, and the House leadership has suddenly refused to consider it. In October, 2004 Doyle announced that he is working to promise that Congress passes a legislation to improve the supply of flu vaccine before the supply runs out later this year. Doyle has asked that he be added as a cosponsor of the Flu Protection Act. The legislation would offer tax credit for the expansion of flu vaccine production facilities, and would offer a government buy-back guarantee for the vaccine makers who end up with extra flu vaccine doses at the end of the flu season.

Mouldy Bread

I. Abstract This experiment was run to see how fast molds grow on bread in 3 different dry location, such as indoor room, fridge and freezer. The samples in a plastic container at room temperature showed mold in fewer days than the samples that kept in low temperature place as fridge and freezer. I think that this is because it was a better environment for the molds to grow. The breads that is kept cool will last longer on the plate than bread in normal room temperature. II. Introduction The purpose of the experiment was to know in what conditions the mold most grow and how fast.I thought that this would help people to find the best place to store the bread so that it would stay fresh and last longer. I also was curious about which factors do most affect the mold’s growth. I learned from my food science subject that mold is a tiny spores in the air that fall into damp food especially bread and grow by producing chemicals that root down the food, which also causes a bad taste f or the food. If you look under a high power compound light microscope, you can see these microscopic look like threads that seem to be spread out thickly on the bread.Bread mold is found in many different types, shapes and colours. The most common bread molds are Penicillium and Aspergillus family. Penicillium and Aspergillus molds usually appear to be similar with spherical shape, also green and grey in colour, but both are different. Aspergillus mold have fine hairs that contain large balloons with spores inside. Some molds cause allergic reactions and respiratory problems. And a few molds such as Aspergillus produce mycotoxins, poisonous substances that can make us sick.The molds can be controlled by many different factors, such as the temperature, Ph (acidity and bases range), and the moisture. The optimum temperature for molds growth is around 20 – 35 oC and terminated at 100oC. The Ph range for growth is around 2 (acid) to 8. 5 (base), which means that it is extremely h ard to control its acidity. They also need moist ground to grow on the surface, but it depends on how much free water particles inside which will changed into solid when the temperature reach 0o C. I have oticed that food left on the counter in the summer molds faster than food left out in the winter, this is the proof that mold likes warm environment. I also found out that the mold grows on the bread even in the dry place, which means that mold just need a very low moisture. My hypothesis is that the bread inside room temperature will grow faster than other samples that inside the refrigerator, because the amount of free water molecules will be decreased or even become solid. III. Materials * 3 slice of Wonder Whole Meal ( White loaf bread ) * 2 Plastic plates 1 Plastic container * 1 Fridge * 1 Freezer * 1 Eye dropper * Water IV. Methods 1. Take out the bread of the package 2. Place one piece on each plastic plates and plastic container 3. Labeled the plastic plates ( B and C ) and the plastic container (A) 4. Take 30 ml amount of water into the eye dropper 5. Drop every 5 drops into each samples, once a day 6. Seal the plastic container 7. Place the plastic container on the counter 8. Put the other plates inside the fridge and freezer 9. Check back every plates every days for a weeks ( around 10. 00 PM ) 10.Record the data by measure the amount of mold by percentage (%) covered on each pieces of bread. V. Results Over a week and 7 days studies, I saw a slight difference in the amount of mold that grew on every pieces of bread. The bread in the plastic container grew much more than the other samples; even I can barely see the differences between the bread inside the fridge and the freezer. I measured the percent covered by mold on the top side of the bread. Data on % coverage can be seen below. The chart can be seen below in figure 1. Day 1, A=0% B=0% C=0%In the first day, I prepared all the materials and put them on the counter, fridge and freezer. Day 2, A= 0% B=0% C=0% In the second day, I don’t see any difference on the breads either. In this step I believe that it still need more time before the result comes up. Samples B and C become fragile. Day 3, A=4% B=0% C=0% In the third day, the sample A start to show the mold activities, it covered a small area around the corner of the side and start to shrink a little. But there is no difference on the others samples. The samples B accidently cracked because I put something on it. Day 4, A=11% B=0% C=0%In the fourth day, the molds on the sample A keep spreading around the surface, its colour is dark green and produce some bad smell, while the other samples still clean. Day 5, A= 15% B=0% C=0% In the fifth day, I saw a little difference in the mold’s area size but the bread really shrinks, the others two stay the same. In this day I try to not put some water into the samples. Day 6, A=15% B=0% C=0% In the sixth day, I can’t see any difference on all the samples which I came up with a conclusion that the mold really needs water to keep grow in the dry situation like Melbourne. Day 7, A=20% B=0% C=0%In the seventh day, the last day of my study, I found out that the threads of mold keep spreading around the top side o the bread and have a lot more verity of color, such as navy green, dark green and black. In contrast, the other 2 samples showed us that there is no single activity of mold appears but in exchange the bread become so hard and fragile. Figure 1. Percentage of mold coverage on bread VI. Discussion The mold grew a lot more on the bread in the container which stay at the room temperature and there are not even a single mold on the breads that stored inside the fridge and freezer.I think this is because the free water molecules inside become solid in a day and cause the mold growth to stop. In the seventh day the mold was starting to show a lot of different color. There was pale green, dark green and black color showing up at the end. I thi nk if it kept going, the whole piece would be covered in a month. The bread that stays at room temperature is out of my expectation, because it should be mold faster than this. I believe it was caused by the cold temperature these days, as we entering the winter season. It kept the mold from grows as the free water molecules decreased.If the bread that you buy is moist and you keep it inside the plastic bags it will mold. So to prevent it from molding you can store it inside the refrigerator, either fridge or freezer is okay. It is still unclear from this experiment about how to slow down the growth of mold other than froze the bread. The frozen bread as the result of stored it inside the fridge will make lose its softness and it was getting as hard as the pores got dry. It can’t return to its original characteristic anymore. The other way is to dry toast it; it won’t mold more than a week since the progress is the same as the refrigerator.It didn’t look like it could let any more molds to grow. Also, the rate of coverage stopped increasing on the dry bread, so it might be done. VII. Conclusion Mold grows better in a moist environment than it does in a dry environment. The plastic container kept the moisture in and allowed the bread to mold. The temperature is also taking a big part in this experiment which means the lower the temperature, the longer it will stay edible. It seems to be sure that fridge and freezer is one of the best solution to kept the bread stay last longer. VIII. References In a major study of Food Industry (Bee May, 2012), it was found that the Mould is one of the micro organism that cause food poisoning and spoilage. * * Ezine Article. (2005). Bread Mold. Retrieved from http://ezinearticles. com/? Bread-Mold&id=405845 * Abigail’s Bakery. (No Year). Bread Mold Causes. Retrieved from http://www. abigailsbakery. com/bread-recipes/bread-mold-causes. htm * True Visions Microscopes. (2005). Looking at Bread Mold Unde r the Microscopes. Retrieved from http://www. truevisionmicroscopes. com/looking-at-bread-mold-under-the-microscope. html

Real Heroes in our Society Essay - 1817 Words

Real Heroes in our Society The Lone Ranger, Zorro, Batman, Superman are some of the characters that we stereotypically constitute as heroes. They are known to fight with courage without fear of death. They destroy the enemy within a blink of an eye. They fight using their own body strength, superpower, or some kind of weapon. They come to the rescue miraculously and leave without a trace. They are mysterious. We are unable to identify who they are underneath the masks and disguises. Yet, we praise them and ignore the real heroes that surround us regularly, ordinarily. â€Å"All of us †¦like to believe that in a moral emergency we will behave like the heroes of our youth, bravely and forthrightly, without thought of personal loss or†¦show more content†¦Ã¢â‚¬Å"[The] old image of †¦ a hero, as a man of conscience and courage, all that was just a threadbare pipe dream† (O’Brien 57). Rather, a hero is an â€Å"everyman†, whose attitude towards war arises from anger, fear, shame, morals, and confusion like any ordinary person. These ordinary young men â€Å"did not want to die† (O’Brien 44), but they know â€Å"it is impossible to do a good job at war and expect to stay alive† (Currey 39). It is impossible because unlike ordinary games, â€Å"there was [not] a winner [nor] a loser. There were [no] rules† (O’Brien 32) because there are â€Å"no safe ground: enemies everywhere† (O’Brien 63). They are so scared that â€Å"if a mission seemed especially hazardous, or if it involved a place they knew to be bad, they carried everything they could† (O’Brien 9). Literally, they would take everything regardless of the usefulness because it is better to be prepared than sorry. They know that after the game of war things would â€Å"never be normal again† (Ninh 42). Kien, in The Sorrow of War, has a horrific experience that â€Å"every time after †¦when he recalled the first night home of his new postwar life, his heart was wrenched in ang uish and bitterness and he would involuntarily moan† (84). It is an involuntary emotion that arises whenever he thinks of the day that he escaped Hell. Like Kien, Jimmy Cross of The Things They Carried feels the same torture. â€Å"The bad stuff never stops happening: it lives in its own dimension, replaying itself over and over†Show MoreRelatedA Hero Essay : The Meaning Of A Hero701 Words   |  3 PagesThe Meaning Of A Hero â€Å"We’re the heroes of our time. But we’re dancing with the demons in our minds.† What is it that they see in me, I ask. But maybe it’s not what they see in you, but what you are. Being a hero is what comes to you, what changes you, to become a better person and how you change other people in the process of becoming a better person. 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