Microsoft And Monopoly Essays - Competition Law,

Microsoft And Monopoly America's century-old antitrust law is increasingly irrelevant to our modern global information technology market. This law is obsolete, in accordance to the current Microsoft situation, because in the past there wasn't technology as there is now. Recently the government has been accusing Microsoft as being a monopoly. "Techno-Optimists" claim that "efforts by government to promote competition by restraining high-tech firms that acquire market power will only stifle competition." Some analysts disagree. They concede that dynamic technology makes it tough to sustain market power. Still, consumers will want compatible equipment, which will lead them to buy whatever product other consumers are using, even if the product is inferior. Hence, is Microsoft a monopoly or not? The range of views extends from the optimists who think that changing technology removes the need for antitrust, to "middle-of-the-roaders" who think that antitrust has always been and still is an important weapon in the government's arsenal. Microsoft is not a monopoly. Our world of telecommunications and information technology has brought about many changes in many fields but new technology has neither extinguished nor revitalized the reason for antitrust. There are monopolies that the government ought to control. Those are the very monopolies that the government created itself. It is government that creates monopoly power by erecting and maintaining barriers to market entry. In the most recent dispute between Microsoft and the Department of Justice (DOJ), Microsoft is accused of "tying-in" an Internet browser into Windows. Microsoft's "tie-in" of its browser (Internet Explorer) with its operating system (Windows 95) is a tie-in that shows no greater threat to competition than the packaging of tires with cars, cream with coffee, laces with shoes, even left gloves with right gloves. In actuality, tying arrangements is pro-competitive. Consumers will buy the product that is more appealing to their needs. Seven years ago the Federal Trade Commission began its investigation of Microsoft's market power in the sale of operating systems for personal computers. That investigation was later joined by the DOJ and pursued vigorously by Anne Bingaman, then head of the Antitrust Division. The DOJ uncovered one practice it deemed worthy of challenge. Microsoft licensed its Windows software for multi-year periods on a "per processor" basis. Which means that, Microsoft, to help prevent software piracy, insisted that computer makers pay a royalty to Microsoft for each computer they shipped, whether or not Windows was installed as the operating system. DOJ was not persuaded by Microsoft's argument that physical machines can more easily be counted than intangible copies of computer software. Nor was DOJ convinced that customers might actually favor long-term contracts to guard against unpredictable price increases and other uncertainties. This arose the question; did Microsoft exploit its dominant market position by "insisting" on "unfair" licensing arrangements? Of course not. Consider that Windows became the industry standard because PC-makers thought it was a "superior" product. An assessment that surely took into account the entire set of product features. Not only technical features but also ease of use, quality, price, service, and contract terms. Just like any other product in the competitive market. Consider that there were no barriers that would prevent another competitor from driving Windows out as being the market leader. These are simple conditions that exist in an economic market. Those considerations, apparently, did not impress the DOJ's Antitrust Division. After a five-year investigation costing millions of dollars, the Antitrust Division found little that could be characterized as anti-competitive. But that did not stop the government. Not only did DOJ file an antitrust suit that caused Microsoft to cancel its planned release of Intuit (a manufacturer of a popular personal finance program) it also threatened to halt the release of Windows 95 (Microsoft's upgraded operating system). The head of the Antitrust Division, Bingaman, was reportedly concerned about the link between Windows 95 and the Microsoft Network (MSN), an Internet service provider intended to compete against America Online (AOL). Whenever a user started a Windows 95 system, an MSN icon appeared. Then one click of the mouse connected the user with the MSN service. That packaging, according to DOJ, gave MSN an unsporting edge over its online rivals. But a few more mouse clicks enabled any Windows 95 user to bring up an AOL icon, which would appear automatically thereafter, at the same time as the MSN icon. Satisfied with its discovery that MSN's edge could be neutralized, the Antitrust Division abandoned its threat to block Windows 95. In result, MSN now loses an estimated $200 million annually providing service to fewer than 3 million customers. On the other hand, AOL, has 9

Essay on Private Investigating Organization part 2

Essay on Private Investigating Organization part 2 Essay on Private Investigating Organization part 2 Essay on Private Investigating Organization part 2Essay on Private Investigating Organization part  1  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   The Michigan Council of Professional Investigators has developed the Code of Ethics, which helps to provide high quality services to clients. The Code of Ethics developed by the Michigan Council of Professional Investigators says,The members of the MCPI have joined together in agreement that all work and professional relationships must be of the highest ethical and moral standards. Investigators shall provide professional and competent services to all clients. This code of ethics constitutes those values agreed to by the members, by virtue of their affiliation with the MCPI. This code is to be honored and practiced as a guideline for all professional activities (Michigan Council of Professional Investigators, Code of Ethics, 2014).  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   As a result, the members of the Michigan Council of Professional Investigators are focused on providing professional private investigation services in accordance with the established local, state, and federal laws, complying with the U.S. Constitution. The members of the Michigan Council of Professional Investigators are responsible for observation and adherent to the key principles established by the Code of Ethics: the principle of honesty, the principle of integrity, and the principle of truthfulness. Besides, the members of the Michigan Council of Professional Investigators are aware of the fact that they should be â€Å"truthful, diligent, and honorable in the discharge of their professional responsibilities† (Michigan Council of Professional Investigators, Code of Ethics, 2014).  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Besides, the members of the Michigan Council of Professional Investigators should honor their clients’ contracts, and adhere to the established laws and regulations to provide ethical services in the state o f Michigan. Each member of the Michigan Council of Professional Investigators should protect confidential information of clients and take reasonable care to prevent any possible disclosure of confidential information.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In addition, the members of the Michigan Council of Professional Investigators should avoid improper and unethical solicitation of private investigation services and other aspects of business, including the use of false claims or advertising services. The members of the Michigan Council of Professional Investigators realize that all employees should adhere to the Code of Ethical Conduct, demonstrating respect to all persons in the workplace and performing their tasks diligently, based on the established laws and regulations.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Moreover, the members of the Michigan Council of Professional Investigators use their professional experience, skills and abilities to promote the professional reputation of the organization, regarding the practice of the MCPI members. The management team of the Michigan Council of Professional Investigators is overseeing the work of all members of the organization based on the U.S. Constitution and ensuring the security interests of all U.S. citizens. In general, the type of management utilized by the organization is autocratic because the management team is given a full authority make decisions aimed at achieving the established goals. This management type provides quick decision-making that leads to effective implementation of the established plans and tasks (Michigan Council of Professional Investigators. Official Website, 2014).The ways to maintain morale and motivation of personnel  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Maintaining morale and motivation of the members of the Michigan Council of Professional Investigators is a vital aspect of the organization’s functioning. The organization is focused on promoting the work ing environment aimed at improvement of the motivation of the staff members under the assumption that motivated employees are make better and more productive employees† (Lewis, 2006, p. 10). The members of the Michigan Council of Professional Investigators use the most technologically advanced equipment available in the field to achieve the most comprehensive and detailed results in private investigation services. Due to the honesty, liability, integrity, and high level of professionalism, the members of the Michigan Council of Professional Investigators perform the most complex, entangled and cost effective investigations to get the required answers for their clients.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   The Michigan Council of Professional Investigators management team is focused on maintaining moral and motivation of the members. The organization provides many benefits to the members, working at all organizational levels. Some of the benefits provided to the members of the Michigan Council of Professional Investigators include:Quarterly Newsline sources of professional information, including the latest updates on a wide range of private investigation industry issues, specific articles, various legislative issues, and new sources of information.Networking benefits, which are associated with the work of private investigators.Training courses and seminars aimed at providing the most important information on surveillance, compensation issues, insurance fraud issues, equipment technology, etc. (Michigan Council of Professional Investigators, Membership, 2014).Besides, the organization is focused on organizing and holding informative meetings for professional investigators, working in the state of Michigan. The organization’s management is effective.The Michigan Council of Professional Investigators pays due attention to maintaining moral and motivation of personnel. The organization is proud to â€Å"bestow three separate awards upon both me mbers and non-members who have demonstrated various investigative attributes worthy of recognition† (Michigan Council of Professional Investigators, Awards and Recognition, 2014). The organization presents the Awards at the Annual Meeting held in September every year. The Awards Committee and Board of Directors of the Michigan Council of Professional Investigators accept nominations from the members of the organization. Any members may nominate a private investigator based on the personal and professional achievements and his/her contribution to the field of private investigation.  There are three types of awards represented by the Michigan Council of Professional Investigators: the Investigative Excellence Award; the Professionalism Award and the Pinnacle Award. The Investigative Excellence Award is handed out to the private investigator, who managed to demonstrate the top level of professionalism in private investigation, the excellence in ethical practice, as well as inte grity and persistence in work. These values refer to best qualities of a private investigator. The Professionalism Award is handed out to the private investigator that has made a significant contribution to the advancement of the organization and private investigation industry. The Pinnacle Award is handed to those members of the organization who have â€Å"made a difference for the investigative profession and will be awarded at the awards committee and board of directors’ discretion† (Michigan Council of Professional Investigators, Awards and Recognition, 2014).Conclusion  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Thus, it is necessary to conclude that criminal justice management plays an important role in the overall functioning of the organization and contributes to the organization’s growth. The Michigan Council of Professional Investigators is an effective private investigating organization that has developed the proper management to meet the needs of tod ay’s clients and promote the organization’s reputation. The organization effectively uses the system of awards to maintain morale and motivation of all members.

Case study on Dobai World company Essay Example | Topics and Well Written Essays - 1000 words

Case study on Dobai World company - Essay Example On the other hand there are three companies namely Nakheel, Limitless and Leisure Corporation which are operating in urban development sector. In financial service sector there are Istithmar world and Dubai multi commodities centre (Dubai World, n.d.). DP world is involved in operating marine terminals, whereas Dry Docks and Dubai maritime city are involved in creating maritime and ship-building hub in Dubai. EZW runs several free economic zones across the world. Leisure Corporation is involved in investment and development of various opportunities in leisure and sports industry. All these companies are working under Dubai World Company. Careful investment and pragmatic acquisitions are two major drivers of the business strategy of Dubai World Company. Company’s strategies are developed with the objective of delivering measureable and real results to the stakeholders. Being one of the largest organizations in the world, Dubai World Company always focus on three major factors while making any strategy. These three are corporate objectives, social responsibility and environmental conservation. Each and every company of Dubai World has separate strategies which enable them to succeed in their respective industry. DP world’s strategies are always focused on profitable growth across the world by continuously meeting its commitments towards its customers and people. On the other hand Leisure Corporation is a leading golf company in the world. As a result its strategies are made with the objective of becoming the largest golf company in the world. Company believes in partnership strategy. The company is a lon g term strategic partner of European Tour. The company is also involved in ski resort and marina sector. Dubai World’s business strategies have always included expansion strategy. In 1999, the company first took major expansion strategy to capitalize on the overseas market.

Public Sector Concerns Essay Example | Topics and Well Written Essays - 500 words

Public Sector Concerns - Essay Example This research will begin with the statement that the debate on categorizing user fees, user charges, and license charges as taxes has been well established within the society, moving to the court level in some states for clarification. It is important to note that as much as both the taxes and these user charges and fees contribute towards the government revenue, there is a significant difference between them. One of the most significant differences between the user charges and taxes is that the user charges are paid primarily for the sake of regulating the welfare of the target population or in other cases; they are charged a fee for services of the same value, offered by the government. Contrary to this, the taxes are mainly aimed at raising the government revenue and do not involve a direct reciprocating service in respect to the value of the amount paid. Another important point to note is that user charges are mainly required of the particular individuals that a government servic e is directed to, or towards off-setting an incurred regulatory burden. This is unlike tax that is uniformly applied to the district in which it implemented. Lastly, the funds gained from the user charges are directed towards catering for the cost of regulation or the cost of service providence for the involved fee payer. On the other hand, funds gained from general taxes are directed towards the benefit of the public.

Final exam Essay Example | Topics and Well Written Essays - 1250 words

Final exam - Essay Example Socrates Socrates had taken a crucial role of caring for people’s souls in their life, and they had a conviction that the real persons are the souls; thus, through their arguments it is evident that a person’s soul is the center of their character (Richard and Elder, 1). Moreover, the Socrates argued that the souls is the basis through which people think, feel, set values and make decision; thus, it a significant determinant of a person’s foolishness of brilliance. One of the significant ideas that can be derived from their teachings and be applied in life is that people’s souls should be kept healthy like their bodies (Richard and Elder, 1). Furthermore, Socrates proposed that the souls can be kept healthy by not being ignorant in life. Besides, these philosophers suggested that people should take tasks in realizing their potential. Plato The teaching of this philosopher is focused on the concept of Absolute Goodness, whereby Plato portrayed high consciou sness in his profundity regarding the subject; thus, he had interest in discovering the Creator and Father of the universe, and an exploration of his operations (Wilder, 1). Nonetheless, he discovered that there was an impossibility of revealing this, but he considered justice, truth, and beauty to be element of the creator and father of the universe. On the other hand, Plato’s study has a high consideration of Good as a branch and concepts he introduced are highly applicable in people life through their soul in numerous ways (Wilder, 1). In fact, people experience them in their life, while others have been recognizing them as universal principles that are infinite and absolute (Wilder, 1). Nevertheless, they may seem to be hidden or abstract, but they are aroused, thereby enabling people to make a distinction between wrong from right. Therefore, knowledge acquired from Plato is substantial in understanding a person’s inner most being and their external world. Aristotl e Aristotle made a significant contribution to science and philosophy, and his contribution is beyond scope that can be exhibited by this paper; thus, an overview of this contribution indicate that Aristotle’s ideas has a direct association with reality and eternal forms, which are identified through reflection and purpose. He had real perception towards objects through experience; thus, a lot can be gathered from his teaching such as reality in perception towards organisms (Waggoner, 1). For instance, Aristotle offered an explanation of organisms in terms of their potential, matter, forms, and reality; in fact, he suggested that a block of marble matter determines the shape created by sculptor, just like the embryo had the ability to develop to a living plant or animal (Waggoner, 1). In addition, information acquired from the Aristotle’s teaching can be applied people to classify their way of life based in their actions and their roles. Augustine Some of the things le arnt from Augustine are the notion that people should see themselves in a little book as mirror. He

History of Wine and History of Wine Making Processes

History of Wine and History of Wine Making Processes Introduction Wine is one of the oldest things in history. It was part of the history since the pharaohs existence and it is still to these days. Wine was consumed for several reasons such as rituals, religious purposes, or just for the love of it. This research will discuss the general history of wine, where the first grapes were trodden, a general history of wine making, the process of making wines, classification of wines and different point of views of wine from different people. This will answer the question: What does one need to know about wine? Wine making has been around for thousands of years. It has been used for at least 4,500 years. Egyptian records dating from 2500 BC refer to the use of grapes for wine making (â€Å"The Wine Making Process† 2008). The first wines seem to have originated in the Middle East. In the Old Testament, there are also frequent references to wine. In its basic form, wine making is a natural process that requires very little human intervention. Mother Nature provides everything that is needed to make wine; â€Å"it is up to humans to embellish, improve, or totally eradicate what nature has provided, to which anyone with extensive wine tasting experience can attest† (â€Å"The Wine Making Process† 2008). There are five basic components or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling (â€Å"The Wine Making Process† 2008). Undoubtedly, one can find endless deviations and variations along the way. In fact, it is the variants and little deviations at any point in the process that make life interesting. They also make each wine unique and ultimately contribute to the greatness or embarrassment of any particular wine. What One Needs to Know About Wine Wine is an alcoholic beverage made from the juice of grapes. During fermentation, the yeasts digest sugars found in fruit juice, producing alcohol and carbon dioxide gas in the process. Although grapes are the most common fruit used to make wine, wine is also made from the fermented juice of pears, apples, berries, and even flowers such as dandelions (Gabler 2003). Wine naturally contains about 85 to 89 percent water, 10 to 14 percent alcohol, less than 1 percent fruit acids, and hundreds of aroma and flavor components in very small amounts. Wine character is derived from many factors including the grapes it is made from, where they were grown, and the production techniques applied by the wine maker (Anderson 1989). The practice of making wine is as old as our most ancient civilizations, and wine has played a central role in human culture for more than 8,000 years. In contrast to most foods and beverages that spoil quickly or that can spread disease, wine does not spoil if stored properly. The alcohol in wine which is called ethanol, is present in sufficient concentrations to kill disease-causing microorganisms, and throughout history, â€Å"wine was often safer to drink than water or milk† (McGovern 2003). This property was so significant that before the connection between microorganisms, poor sanitation, and disease was understood, ancient civilizations regarded wine as a gift from the gods because it protected against disease. The earliest scientific evidence of grapes is the fossil vines. In the Old Testament of the Bible, Noah planted a vineyard and made wine (McGovern 2003). As cultivated fermentable crops, honey and grain are older than grapes. Wine and history have greatly influenced one another. History of Wine Wine was discovered by accident as a natural phase of grape spoilage. It has been established that by about 4000 BC, grape cultivation and wine drinking had started (McGovern 2003). The first developments were around the Caspian Sea and in Mesopotamia. There are also some texts found in tombs which prove that wine has been used in ancient Egypt. Priests and royalty were using wine during ceremonies, while beer was drunk by the workers. The Egyptians developed the first arbors and pruning methods (Hurley 2005). Archeological excavations have uncovered many sites with sunken jars, and this gave researchers the idea that ancient people have known that temperature had effect on stored wine (â€Å"Wine History† 2008). The spread of the Greek civilization started the wine origin in Europe. â€Å"Homers Odyssey and Iliad both contain excellent and detailed descriptions of wine† (Arkell 2006). Wine was an important article of Greek commerce and Greek doctors (i.e. Hippocrates). The Greeks also learned to add herbs and spices to mask spoilage. Starting at about 1000 BC, the Romans made major contributions in classifying grape varieties and colors, observing and charting ripening characteristics, identifying diseases and recognizing soil-type preferences (â€Å"Wine History† 2008). They became skilled at pruning and increasing yields through irrigation and fertilization techniques. They also developed wooden cooperage which is a great advance for wine storage which had previously been done in skins or jars. They may also have been the first to use glass bottles. The Process of Wine-Making Wine is the product of the fermentation by yeast of grape juice or grape must which is a grape juice that still contains the fruits skins and seeds. Once the grape sugar has been completely consumed, fermentation is complete, and wine has been produced. Enology is the science that deals with wine making. The basic production elements of wine are simple, manipulation of the grapes, juice or must, and wine to produce the desired combination of flavors and aromas which is very difficult. Many recognize this process as an art form. Wine makers try to optimize production of specific aromas and flavors that is described with terms like cherry, chocolate, and vanilla; and minimize the formation of negative flavors and aromas that is described as wet dog, plastic, and rotten egg. It is also important that the wine acids and alcohol are balanced. If the wine is too acidic, the wine may taste sour. If the ethanol level is too high, the wine will have a strong taste of alcohol. Harvesting The single most important factor that contributes to a wines character is the grapes that are used. Grapes influence the wines flavor, alcohol content, acidity, and even its color. White wine, which is actually straw to golden-yellow in color, is produced from white grapes, and red wine is produced from red grapes. Red and white wine production is basically the same except for one primary difference: the presence of the grape skins during fermentation. White grapes are crushed and the juice separated from the skins prior to fermentation. Red wine is fermented with the grape skins. Red pigments that are called anthocyanins and other compounds in the grape skins are extracted during the fermentation process to divulge the characteristic red color of the wine as well as other features (â€Å"The Wine Making Process† 2008). A blush or rose wine is light pink in color and is produced from red grapes not fermented with the skins. A little pigment is released when the red grapes are crushed, but not to the same extent as during fermentation. Crushing and Processing In modern wine production, the grapes are harvested from the vineyards and taken to a winery where they are passed through a machine called a destemmer-crusher that separates the fruit from the stems and cracks the berries open to release the juice (â€Å"The Wine Making Process† 2008). To make white wine, the must is transferred to a press where pressure is applied to separate the juice from the skins. The amount of pressure used influences what flavor compounds are extracted from the skins. After pressing, the white juice without the skins is transported to a fermentation tank. In red wine production, the must from the crusher is transferred directly to a tank for fermentation. Fermentation The containers used for fermentation are mostly stainless steel or wood. The type of container used and the temperature of fermentation influence the characters of the wine. Many of the aroma components of wine are volatile that is, they leave the wine by evaporation. This evaporation occurs faster at higher temperatures, so to retain fruity characters in the wine the temperature of fermentation must be controlled, usually by direct cooling of the fermentation tanks (â€Å"The Wine Making Process† 2008). Stainless steel is much easier to cool than wood and is preferred for temperature-crucial fermentation. Clarification The wine maker may allow fermentation to proceed relying only on the yeast naturally present on the grape skins and in the winery equipment or the wine maker may add extra yeast in a process known as inoculation. Two yeast species are used in fermentation, Saccharomyces cerevisiae or Saccharomyces bayanus (â€Å"The Wine Making Process† 2008). Yeast is responsible for the presence of positive but also negative aroma characters in wine. For example, when yeast is under stress it produces a compound called hydrogen sulfide, which smells like rotten eggs. To avoid this undesirable quality, a wine maker may add nutrients to the fermentation tank. The duration of fermentation also influences wine character. Other naturally occurring microorganisms may grow in the must or juice, affecting the flavors and aromas of the finished wine. For example, lactic acid bacteria use the acids in wine as a source of energy, reducing the wines acidity. These bacteria also produce other aromas and are responsible for the buttery smells that can be found in wine. Sometimes the wine maker restricts the growth of lactic acid bacteria, especially if the wine is already low in acidity or if the buttery character would clash with other aromas of the wine. The acetobacter which is â€Å"another type of bacteria can spoil the wine by converting ethanol to acetic acid to make vinegar† (â€Å"The Wine Making Process† 2008). When fermentation is complete, red wine is separated from the stems and grape skins by passing it through a press. Both red and white wines appear cloudy after fermentation, and the wine maker must wait for the yeast and other solids to settle to the bottom of the fermentation tank, forming sediment called the lees (Warrick 2006). The clear wine is racked or drawn off the lees and stored in a clean cask. In a process called fining, the wine maker may further clarify the wine by adding ingredients that attract unwanted particles, such as proteins that can cause cloudiness. These added ingredients settle to the bottom and can be easily removed. Aging and Bottling After fermentation, the wine maker has to decide how the wine will be aged. Aging of wine significantly affects the flavors and aromas present, and several different techniques are used. For example, wine aged in oak barrels picks up some flavor and aroma characters from the oak wood, a very desirable quality in some wines. A wine may be aged under conditions encouraging the loss of some of the fruity, volatile compounds, producing a wine rich in other characters, such as spicy or toasted flavors. Air exposure during aging can cause the phenolic wine compounds, extracted from grape skins and seeds, to combine with each other, producing large chemical compounds called â€Å"tannins† (â€Å"The Wine Making Process† 2008). Over time the tannins become so large that they form reddish-brown sediment in the bottle. This reduces wine bitterness and astringency. The length of time a wine is aged before it is bottled determines the extent to which these reactions occur. Once the wine has been aged, it is ready to be put into bottles, where it may continue to slowly age for many years. The Components of Wine The tannins are a component of a wine that is derived from the pips, skins and stalks of grapes. They are vitally important if a wine is intended to age, as they are a natural preservative. The tannins give structure and backbone to the wine (Robinson 2001). Tannins are of more importance in the ageing of red wines rather than white. The tannins act as a preservative, and as they fade over many years, the simple, primary fruit flavors have time to develop into the more complex flavors that are found in fine, aged wines (â€Å"The Components of Wine† 2008). As like with fruits, wines need acidity. Some acids, such as tartaric acid, are known as volatile acids, and in small amounts these can really lift the flavors in the wine. Too much, and the wine begins to resemble furniture polish, acetone or even vinegar (Robinson 2001). â€Å"Higher acidity denotes a wine from a cooler region, such as Northern France, England or New Zealand while low acid wines come from countries with warmer weather, such as Australia, where acidity in the harvested grapes is often low enough to warrant chemical acidification† (â€Å"The Components of Wine† 2008). Alcohol is the product of fermentation of the natural grape sugars by yeasts, and without it wine simply doesnt exist. The amount of sugar in the grapes determines what the final alcohol level will be. The conversion of sugar to alcohol is such a vital step in the process of making wine, that the control of fermentation is the focus of much of the attention of the modern winemaker. Fermentation generates heat, and a cool, controlled fermentation will result in very different flavors in the wine when compared with wines where fermentation is allowed to run riot (â€Å"The Components of Wine† 2008). The level of sugar in the wine determines how sweet it tastes. Even wines that taste very dry have some degree of residual sugar.Most dry wines have less than 2g/L of sugar, although levels of up to 25g/L may be present in wines which still taste dry due to the presence of acidity and tannin alongside the sugar (â€Å"The Components of Wine† 2008). The greater the amount of residual sugar in wine, the sweeter it taste. Many wines are matured in oak barrels, and some are even fermented in oak. Oak from different sources will impart different characteristics on the wine, but in general oak maturation gives aromas of butter, toffee, caramel, vanilla, spice and butterscotch. It all depends on how much oak is used, how much of it is new as opposed to re-used, how long the wine stays in contact with the wood, whether the wine is merely aged in oak or whether the fermentation takes place in it, how the oak has been treated, and so on. For instance, barrels that have been toasted, which means the cooper has formed them around a small fire, often burning the oak shavings he has produced in the manufacturing process, will have aromas of smoke and toast (â€Å"The Components of Wine† 2008). Barrels that have been steamed during manufacture, however, may give more oatmeal aromas. Although grapes affected by Botrytis look terrible, discolored and shriveled, they are the starting point for making some fabulous wines. The Botrytis has the effect of reducing water content in the grapes, concentrating the grape sugars. The quantity of wine is thus reduced, one reason touted for the cost of these bottles. Another is the need for careful selection of botrytis-affected grapes, requiring large numbers of pickers making numerous passes through the vineyard during the harvest weeks (â€Å"The Components of Wine† 2008). The wine that results has a rich, luscious texture, with sweet, concentrated fruit flavors. In many wines, the yeasts themselves are the cause of certain flavors. When a wine has completed fermentation it remains cloudy and contaminated with dead yeast cells. Many different techniques are employed to clarify the wine. Wines that remain on the lees for a long time, however, will take on extra richness and texture, with bread-like, biscuit-like aromas. The Classification of Wine Wines are categorized using a number of different methods. Sometimes they are grouped into different categories by grape variety, region of origin, by color, by the name of the wine maker or viticulturalist, or by production technique. Three basic groups of wines are most easily distinguishable for the consumer: table wines, sparkling wines, and fortified wines. Table Wines Table wines which are also known as still or natural wines are produced in many different styles and make up the majority of wines on the market. Traditionally consumed as part of a meal, table wines contain between 10 and 14 percent alcohol and are further classified by their color, sugar content, and the variety and origin of the grapes that were used (Parker 2002). Depending on the grape variety and wine-making technique, wines can be white, red, or pink in color. Most table wines are fermented until they are dry that is, all the grape sugar has been turned to alcohol by the yeast. Slightly sweet or off-dry wines are made by stopping the fermentation before all the sugar is gone or by adding grape juice back to the wine afterwards. In wine-producing regions outside of Europe, particularly California and Australia, table wines are often classified by the grape variety they are made from. At least 75 percent of the grapes used to produce the wine must be of the named grape variety. Chardonnay, for example, is wine made from at least 75 percent chardonnay grapes. Wines classified this way are sometimes called varietals, and include wines such as Riesling, cabernet sauvignon, and merlot (â€Å"A Brief History of Wine† 2004). The traditional European classification system puts more emphasis on the region—or appellation—where the wine is from. The French system of Appellation dOrigine Contrà ´là ©e labels wines based on their geographical pedigree (â€Å"A Brief History of Wine† 2004). The most renowned wine-producing regions in France, and possibly the world, are Burgundy, in central France, and Bordeaux, a region on the southwestern coast of the country. Bordeaux maintains a famous geographical classification system for some of its viticulture areas, dating back to the year 1855. Bordeaux ranks its best wineries, called chà ¢teaux, and their vineyards—crus, into five classes called grand crus. The highest class, called premier grand crus, is still held by only five wineries: Chà ¢teau Margaux, Chà ¢teau Latour, Chà ¢teau Mouton-Rothschild and Chà ¢teau Lafitte-Rothschild in Pauillac, plus Chà ¢teau Haut-Brion in Graves (â€Å"A Brief History of Wine† 2004). Wine s from these vineyards in France are considered to be among the highest-quality wines in the world. Altogether, France produces about 600 million cases of table wine each year. The French Appellation dOrigine Contrà ´là ©e system has been adopted by most other wine-producing countries. In addition to the primary grape variety used to make the wine, American wineries use a tag on their wine bottle labels called Appellation of Origin to indicate where the grapes were grown. An appellation can be a country, state, county, or geographically defined American Viticulture Area (AVA) (â€Å"A Brief History of Wine† 2004). At least 85 percent of the grapes used to produce the wine must be from the viticulture area stated on the label. The United States currently recognizes more than 130 AVAs, distinguishable by geographical features. The largest growing region in the United States, California, has at least 75 AVAs, including the Napa and Sonoma valleys (â€Å"A Brief History of Wine† 2004). About 150 million cases of table wine are produced in the United States each year. Sparkling Wines Sparkling wine is made from table wine that has undergone a second fermentation. The wine maker adds a measured amount of sugar and fresh yeast to the dry wine. This can happen in a closed tank, or directly in the bottle, which is the way the most famous sparkling wine, French champagne, is produced. The yeast ferments the added sugar, but this time the carbon dioxide gas remains in the sealed bottle, creating carbonation. When the sparkling wine is poured into a glass, it produces the gas bubbles to the surface. Under the Appellation dOrigine Contrà ´là ©e system, only sparkling wines produced in the Champagne region of northeastern France can officially use the name champagne (â€Å"A Brief History of Wine† 2004). Sparkling wines produced in all other regions of the world, even those produced using the traditional champagne method, are simply referred to as sparkling wines. About 13 million cases of sparkling wine are produced in the United States each year. Fortified Wines Fortified wines contain additional alcohol and are usually consumed in small amounts as aperitifs before meals or dessert wines after a meal. Popular examples are port and sherry. In port wine making, which originated in Portugal, the grapes are crushed and the fermentation started but then stopped by the addition of more alcohol, which kills the yeast. The resulting wine is sweet and has an alcohol content that is 5 to 10 percent higher than table wine. Originally from Spain, sherry is made by adding alcohol to a young dry wine in an oak barrel intentionally filled only halfway. Special yeasts called flour yeast grow on the surface of the wine and create the distinct nutty flavor characteristic of sherry (â€Å"A Brief History of Wine† 2004). About 8 million cases of fortified wines are produced in the United States each year. Brandy is made from wine but is classified as distilled liquor, not as wine. Brandy is distilled from wine to concentrate the alcohol in the wine. To make a distillate, wine is heated in an enclosed copper pot until it boils and the alcohol evaporates (â€Å"A Brief History of Wine† 2004). The alcoholic vapor passes through a coiled pipe where it is cooled down until it forms a liquid again, or condenses. After distillation the brandy is aged. Bottled brandy typically contains 40 percent alcohol and has been aged in oak barrels for several years. The Uses of Wine Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. The apà ©ritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines (â€Å"Uses of Wine† 2006). Wine has been used in religious ceremonies in many cultures and the wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have used wine as an entheogen (â€Å"Uses of Wine† 2006). In the New Testament, it states that Jesus very first miracle was to turn water into wine while in the Old Testament; it states that the fermentation of grapes was known by Noah after the great flood. Wine remains an essential part of the Eucharistic rites in the Orthodox, Catholic, Lutheran and Anglican denominations of Christianity (Parker 2002). Wine Professions Since wines had been around for thousand years, the following are the professions that are matched with the process of wine making (â€Å"Professions† 2006). A cooper is someone who makes wooden barrels, casks, and other similar wooden objects; a nà ©gociant is a wine merchant who assembles the produce of smaller growers and winemakers, and sells them under his own name; a vintner is a wine merchant or producer; a sommelier is a person in a restaurant who specializes in wine. They are usually in charge of assembling the wine list, staff education and making wine suggestions to customers. A winemaker is a person who makes wine; an oenologist is a wine scientist who is often referred to as a winemaker; and a viticulturist is a person who specializes in the science of the grapevines themselves. He can also be someone who manages a vineyard (decides how to prune, how much to irrigate, how to deal with pests, etc.) (â€Å"Professions† 2006). The Impact of Wine The health effects of wine are the subject of considerable ongoing debate and study. There had been many studies that reveal that wine consumption may reduce mortality due to 10% to 40% lower risk of coronary heart disease. This is because of the compounds known as polyphenols that are found in larger amounts in red wine, and there is some evidence that these are especially beneficial. One particularly interesting polyphenol found in red wine is resveratrol in which numerous beneficial effects have been attributed. Red wine also contains a significant amount of flavors and red anthocyanin pigments that act as antioxidants. With excessive consumption, however, any health benefits are offset by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver (â€Å"Medical Implications† 2008). Sulfites are chemicals that occur naturally in grapes and also are added to wine as a preservative. They can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. BIBLIOGRAPHY â€Å"A Brief History of Wine.† Honeycreek Vineyard and Orchard. 2004. Retrieved on May 22, 2008 from: http://www.honeycreek.us/history.htm Anderson, Stanley and Anderson, Dorothy. 1989. â€Å"Winemaking: Recipes, Equipments and Techniques for Making Wine at Home.† Harvest Books Press. 304 pp. Arkell, Julie. â€Å"Wine.† Collins Press. 2006. 192 pp. Gabler, James. â€Å"Wine into Words: A History and Bibliography of Wine Books in the English Language.† Bacchus Press. 2003. 503 pp. Hurley, John. â€Å"A Matter of Taste: A History of Wine Drinking in Britain.† The History press Ltd. 2005. 256 pp. McGovern, Patrick. â€Å"Ancient Wine: The Search for the Origins of Viniculture.† Princeton University Press. 2003. 360 pp. â€Å"Medical Implications.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23518.htm Parker, Robert. â€Å"The Wine Buyers Guide.† Sixth Edition. Dorling Kindersley Publisher Ltd. 2002. 1648 pp. â€Å"Professions.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23618.htm Robinson, Jancis. â€Å"How to Taste: A Guide to Enjoying Wine.† Simon and Schuster. 2001. 208pp. â€Å"The Components of Wine.† Wine Doctor. 2008. Retrieved on May 22, 2008 from: http://www.thewinedoctor.com/advisory/tastecomponents.shtml â€Å"The Wine Making Process.† The Wine Month Club. 2008. Retrieved on May 22, 2008 from: http://www.winemonthclub.com/winemaking.htm â€Å"Uses of Wine.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23418.htm Warrick, Sheridan. â€Å"The Way to Make Wine: How to Craft Superb Table Wines at Home.† First Edition. University of California Press. 2006. 267 pp. â€Å"Wine History.† 2008. Retrieved on May 22, 2008 from: http://www.winepros.org/wine101/history.htm

Ethical Dilemmas in Harper Lees To Kill A Mockingbird Essay -- Kill M

Ethical Dilemmas in Harper Lee's To Kill A Mockingbird Black and white, right and wrong; do decisions that simple and clear even exist? Does a decision ever mean gaining everything without giving anything up? Many characters in To Kill A Mockingbird are forced to make difficult, heart wrenching decisions that have no clear right answer. Harper Lee presents many of these important decisions in To Kill A Mockingbird as ethical dilemmas, or situations that require a choice between two difficult alternatives. Both of these alternatives have unpleasant aspects and question morals and ethics. A person is put in an awkward position, with their mind saying contradicting things. These dilemmas are presented in many different ways. The decisions in the beginning of the book are simple and can be solved quite easily, yet they are symbolic of later decisions. Other dilemmas place adult-like decisions in the lap of a child. One dilemma concerned a man burdened with the strict traditions of the South. Then there are the two biggest dilemm as, Atticus' decision to take the case and Heck Tate's choice between truth and the emotional well being of a man. Lee's ingenious storyline is established by these crucial and mentally arduous choices faced by the characters. The first half of To Kill A Mockingbird contains many classic dilemmas that serve as models for more important problems later to come. For example, Atticus is forced into a choice between disobeying Scout's teacher and doing what he feels is right for Scout. Atticus wants Scout to retain her respect for the teacher and to continue following her instructions. Yet, he knows that the time he shares with his daughter is very important and is something that will h... ...o take. Unlike plot, the ethical dilemmas do not follow in importance from beginning to end. The most important decision occurred in the middle of the book, however the final ethical dilemma was very important in bringing the reader a feeling of conclusion. The perfection to which the ethical dilemmas were presented and resolved was impressive and key to the stunning impact of To Kill A Mockingbird. Sources Consulted Erisman, Fred. "The Ethical Dilemmas of Harper Lee." Alabama Review April 26, 1983: 122-36. Johnson, Claudia. "The Secret Courts of Men's Hearts: Code and Law in Harper Lee's To Kill a Mockingbird." Studies in American Fiction (1991):129-139. Jones, Carolyn. "Black and White and Atticus Finch." The Southern Quarterly Summer 1999: 56-63. Lee, Harper. To Kill a Mockingbird. New York City, NY:Â   J.B.Lippincott Company, 1990.