Financial modeling Essay Example | Topics and Well Written Essays - 1750 words

Financial modeling - Essay Example But this is not to say that financial modeling cannot be performed manually.There are various financial models that a company can use in evaluating its investment projects. The only challenge for the company is to identify the model that will provide the most accurate information that can help the company make the right decision.With the advent of technology and computer, many models nowadays are calculated and evaluated using computer software which makes the whole process easy and faster. It is a fact that in a competitive world, companies should be able to make fast, timely and accurate investment decisions. But this is not to say that financial modeling cannot be performed manually.There are various financial models that a company can use in evaluating its investment projects. The only challenge for the company is to identify the model that will provide the most accurate information that can help the company make the right decision.Some of there models include Value- at- risk mod els, Interest rate models, Equity pricing models, Asset allocation models, Trading models, Investment portfolio models that can be used on equity or derivatives, Business simulation models that include Monte Carlo simulation and binary free and genetic algorithms used in optimization decisions.This is a model of calculating the probability of a collection of investment securities generating returns more than the anticipated. It is a model of analyzing past market performance, security correlation and the security movements. A basic value-at-risk model involves all types of market uncertainties e.g. interest, stock, goods and currency risks. It enables the determination of an estimate on the value of portfolio risk (maximum loss) based on the past performance of the portfolio at a given rate of certainty. The various models under the value-at-risk include the variance-covariance method, historical simulation and Monte Carlo simulation models. Variance-covariance It uses past values of security movements and relationship to determine the estimate of the future loses that could occur. Security movements and security relationship risk is calculated for a given period of time. Historical simulation models It generates a lot of results of the security value. It uses security risk and their associated probabilities to generate these results which are used to estimate the value of VaR. Interest rate models Some of the most commonly used interest rate financial models are the Black-Derman-Toy (BDT) model, Black -Karainsky (BK) model, Heath- Jarrow-Morton (HJM) model and the White-Hull model, Black-Derman-Toy Interest Rate Model It is mainly used for determining the value of derivatives by considering a preliminary zero rate term structure and the movement of the yield by constructing a tree explaining the interest rates. This model can also be a single-factor or multi-factor. The Heath-Jarrow-Morton model It uses statistical data and processes to derive the value of the derivatives by considering preliminary zero rate term structure and the up and down movement of future rates. Hull-white model It is a single factor that uses the preliminary term structure of interest rates with the up and down movement term structure to construct a trinomial free of short rates. Equity pricing models One of the widely used equity pricing model is the Capital Assets Pricing Model developed by William Sharpe and John Litner. It works on the premise that the return of a given security is affected by the risk called systematic. This risk is measured using beta () and it cannot be diversified away by holding a portfolio of securities. This model evolved from the portfolio theory which did not

The Collaborative Network of the Boeing Company Research Paper

The Collaborative Network of the Boeing Company - Research Paper Example Several production and engineering innovations were introduced by the Boeing Company. For example, one of the innovations was the construction of the 787 families of aeroplanes from a plastic resin of carbon fibre in place of aluminium that was traditionally used for the making of aeroplanes till then. This provided the Boeing Company with a way to increase the fuel efficiency of the 787 aeroplanes. The 787 aeroplanes have a communications system based on satellite installed in them to provide the passengers with access to the Internet, help improve the monitoring maintenance with the wireless networks, and make electronic flight bags accessible to the crew that consists of reference data and charts. The windows of the 787 aeroplanes are larger in size as compared to other aircraft made till then. The larger size provides the passengers with additional comfort by increasing humidity and air pressure. â€Å"With the 787, Boeing was dreaming big dreams. They wanted to create a next-ge neration plane – a plan that was everything a 21st-century airline could possibly want. And they wanted to slash the cost of production, as well as the cost of operation. It was a daunting challenge. But Infosys was up to the task, co-developing innovative solutions in Information Technology (IT)† (Infosys, 2006). The customers have responded to the Dreamliner enthusiastically. This can be estimated from the fact that in spite of certain cancellations, the Boeing Company received the orders from 55 customers for 850 aeroplanes in April 2009 (boeing.com, 2009).

Microbial Production Of Industrial Enzymes Biology Essay

Microbial Production Of Industrial Enzymes Biology Essay Enzymes are biocatalysts produced by living cells to bring about specific biochemical reactions generally forming parts of the metabolic processes of the cells. Enzymes are highly specific in their action on substrates and often many different enzymes are required to bring about, by concerted action, the sequence of metabolic reactions performed by the living cell. All enzymes which have been purified are protein in nature, and may or may not possess a nonprotein prosthetic group. The practical application and industrial use of enzymes to accomplish certain reactions apart from the cell dates back many centuries and was practiced long before the nature or function of enzymes was understood. Use of barley malt for starch conversion inbrewing, and of dung for bating of hides in leather making, are examples of ancient use of enzymes. It was not until nearly the turn of this century that the causative agents or enzymes responsible for bringing about such biochemical reactions became known. Then crude preparations from certain animal tissues such as pancreas and stomach mucosa, or from plant tissues such as malt and papaya fruit, were prepared which found technical applications in the textile, leather,brewing, and other industries. HISTORY:- Dr. Jokichi Takamine (1894, 1914) was the first person to realize the technical possibility of cultivated enzymes and to introduce them to industry. He was mainly concerned with fungal enzymes, whereas Boidin and Effront (1917) in France pioneered in the production of bacterial enzymes about 20 years later.Technological progress in this field during the last decades has been so great that, for many uses, micro-bial cultivated enzymes have replaced the animal or plant enzymes. Once the favorable results of employing such enzyme preparations were established, a search began for better, less expensive, and more readily available sources of such enzymes.It was found that certain microorganisms produce enzymes similar in action to the amylases of malt and pancreas, or to the proteases of the pancreas and papaya fruit. This led to the development of processes for producing such microbial enzymes on a commercial scale Example, in textile desizing, bacterial amylase has largely replaced malt or pancreatin. At present, only a relatively small number of microbial enzymes have found commercial application, but the number is increasing, and the field will undoubtedly be much expanded in the future. Enzyme classification:-Presently more than 3000 different enzymes have been isolated and classified. The enzymes are classified into six major categories based on the nature of the chemical reaction they catalyze: 1. Oxidoreductases :- Catalyze oxidation or reduction of their substrates. 2. Transferases :- Catalyze group transfer. 3. Hydrolases :- Catalyze bond breakage with the addition of water. 4. Lyases :- Remove groups from their substrates. 5. Isomerases :- Catalyze intramolecular rearrangements. 6. Ligases :- Catalyze the joining of two molecules at the expense of chemical energy. Only a limited number of all the known enzymes are commercially available . More than 75 % of industrial enzymes are hydrolases. Protein-degrading enzymes constitute about 40 % of all enzyme sales. More than fifty commercial industrial enzymes are available and their number is increasing steadily PRODUCTION OF MICROBIAL ENZYMES Enzymes occur in every living cell, hence in all microorganisms. Each single strain of organism produces a large number of enzymes, hydrolyzing, oxidizing or reducing, and metabolic in nature. But the absolute and relative amounts of the various individual enzymes produced vary markedly between species and even between strains of the same species. Hence, it is customary to select strains for the commercial production of specific enzymes which have the capacity for producing highest amounts of the particular enzymes desired. Commercial enzymes are produced from strains of molds, bacteria, and yeasts Up until less than 10 years ago, commercial fungal and bacterial enzymes were produced by surface culture methods. Within the past few years, however, submerged culture methods have come into extensive use. For fungal enzymes, the mold is cultivated on the surface of a solid substrate. Takamine used wheat bran and this has come to be recognized as the most satisfactory basic substrate although other fibrous materials can be employed. Other ingredients may be added, such as nutrient salts, acid or buffer to regulate the pH, soy bean meal or beet cosettes to stimulate enzyme production. In one modification of the bran process, the bran is steamed for sterilization, cooled, inoculated with the mold spores and are then spreaded .Incubation takes place in chambers where the temperature and humidity are controlled within limits by circulated air. It may be stated that instead of trays for incubation, Takamine, as well as other producers, at one time used slowly rotating drums. Generally tray incubation gives more rapid growth and enzyme production. Bacterial enzymes have been and are also produced by the bran process. .Incubation takes place in chambers where the temperature and humidity are controlled within limits by circulated air However, until recently the process originally invented by Boidin and Effront was most extensively employed In this process, the bacteria are cultivated in special culture vessels as a pel licle on the surface of thin layers of liquid medium, the composition of which is adjusted for maximum production of the desired enzyme. Different strains of Bacillus subtilis and different media are employed, depending on whether bacterial amylase or protease is desired. PRODUCTION PROCESS OF INDUSTRIAL ENZYMES USING MICROBES Solid State Fermentation Solid-state fermentation (SSF) is a method used for the production of enzymes. Solid-state fermentation involves the cultivation of microorganisms on a solid substrate, such as grains, rice and wheat bran. This method is an alternative to the production of enzymes in liquid by submerged fermentation. SSF has many advantages over submerged fermentation. These include, high volumetric productivity, relatively high concentration of product, less effluent generated and simple fermentation equipment.. SSF requires moisture to be present on the substrate, for the microorganisms to produce enzymes. As a consequence the water content of the substrate must also be optimized, as a higher or lower presence of water may adversely affect the microbial activity. Water also has implications for the physicochemical properties of the solid substrate. Enzymes of industrial importance have been produced by SSF. Some examples are, proteases, pectinases, glucoamylases andcellulases Microorganisms used for the production of enzymes in S.S.F. A large number of microorganisms, including bacteria, yeast and fungi produce different groups of enzymes.Selection of a particular strain, however, remains a tedious task, especially when commercially competent enzyme yields are to be achieved. The selection of a suitable strain for the required purpose depends upon a number of factors, in particular upon the nature of the substrate and environmental conditions. Generally, hydrolytic enzymes, e.g. cellulases, xylanases, pectinases, etc. are produced by fungal cultures, since such enzymes are used in nature by fungi for their growth. Trichoderma spp. and Aspergillus spp. have most widely been used for these enzymes. Amylolytic enzymes too are commonly produced by filamentous fungi and the preferred strains belong to the species of Aspergillus and Rhizopus. Although commercial production of amylases is carried out using both fungal and bacterial cultures, bacterial a -amylase is generally preferred for starch liquefaction due to its h igh temperature stability. In order to achieve high productivity with less production cost, apparently, genetically modified strains would hold the key to enzyme production. Substrates used for the production of enzymes in SSF systems Agro-industrial residues are generally considered the best substrates for the SSF processes, and use of SSF for the production of enzymes is no exception to that. A number of such substrates have been employed for the cultivation of microorganisms to produce host of enzymes .Some of the substrates that have been used included sugar cane bagasse, wheat bran, rice bran, maize bran, gram bran, wheat straw, rice straw, rice husk, soyhull, sago hampas, grapevine trimmings dust, saw dust, corncobs, coconut coir pith, banana waste, tea waste, cassava waste, palm oil mill waste, aspen pulp, sugar beet pulp, sweet sorghum pulp, apple pomace, peanut meal, rapeseed cake, coconut oil cake, mustard oil cake, cassava flour, wheat flour, corn flour, steamed rice, steam pre-treated willow, starch, etc.Wheat bran however holds the key, and has most commonly been used, in various processes. The selection of a substrate for enzyme production in a SSF process depends upon several factors, mainly related with cost and availability of the substrate, and thus may involve screening of several agro-industrial residues. In a SSF process, the solid substrate not only supplies the nutrients to the microbial culture growing in it but also serves as an anchorage for the cells. The substrate that provides all the needed nutrients to the microorganisms growing in it should be considered as the ideal substrate. However, some of the nutrients may be available in sub-optimal concentrations, or even absent in the substrates. In such cases, it would become necessary to supplement them externally with these. It has also been a practice to pre-treat (chemically or mechanically) some of the substrates before using in SSF processes (e.g. ligno-cellulose), thereby making them more easily accessible for microbial growth. Design of bioreactor in Solid State Fermentations Over the last decade, there has been a significant improvement in understanding of how to design, operate and scale up SSF bioreactors. The key to these advances has been the application of mathematical modelling techniques to describe various physicochemical and biochemical phenomena within the system . The basic principle of SSF is the à ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒâ€¦Ã¢â‚¬Å"solid substrate bedà ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ã‚ . This bed contains the moist solids and an inter particle voids phase. SSF has been conventionally more applicable for filamentous fungi, which grow on the surface of the particle and penetrate through the inter particle spaces into the depth of the bed. The process in most of the cases is aerobic in nature. The suitable bioreactor design to overcome the heat and mass transfer effects, and easy diffusion and extraction of metabolites has become the topic of hot pursuit. While tray and drum type fermenters have been studied and used since long, much focus has been paid in last f ew years on developing packed bed fermenters as they could provide better process economics and a great deal of handling ease . A tray bioreactor could have unmixed beds without forced aeration of (manually) mixed bed without forced aeration. However, there has been no significant advances in tray design. Packed beds could be unmixed beds with forced aeration and rotating drums could have intermittent agitation without forced aeration, operating on continuous or semi-continuous mode. The bed could be agitated intermittently or continuously with forced aeration. Factors affecting enzyme production in SSF The major factors that affect microbial synthesis of enzymes in a SSF system include: selection of a suitable substrate and microorganism; pre-treatment of the substrate; particle size (inter-particle space and surface area) of the substrate; water content and aw of the substrate; relative humidity; type and size of the inoculum; control of temperature of fermenting matter/removal of metabolic heat; period of cultivation; maintenance of uniformity in the environment of SSF system, and the gaseous atmos-phere, i.e. oxygen consumption rate and carbon dioxide evolution rate. Submerged Fermentation Submerged fermentation is the cultivation of microorganisms in liquid nutrient broth. Industrial enzymes can be produced using this process. This involves growing carefully selected micro organisms (bacteria and fungi) in closed vessels containing a rich broth of nutrients (the fermentation medium) and a high concentration of oxygen. As the microorganisms break down the nutrients, they release the desired enzymes into solution. Due to the development of large-scale fermentation technologies, the production of microbial enzymes accounts for a significant proportion of the biotechnology industry total output. Fermentation takes place in large vessels (fermenter) with volumes of up to 1,000 cubic metres. The fermentation media sterilises nutrients based on renewable raw materials like maize, sugars and soya. Most industrial enzymes are secreted by microorganisms into the fermentation medium in order to break down the carbon and nitrogen sources. Batch-fed and continuous fermentation processes are common. In the batch-fed process, sterilised nutrients are added to the fermenter during the growth of the biomass. In the continuous process, sterilised liquid nutrients are fed into the fermenter at the same flow rate as the fermentation broth leaving the system. This will achieve a steady-state production. Parameters like temperature, pH, oxygen consumption and carbon dioxide formation are measured and controlled to optimize the fermentation process. Firstly, in harvesting enzymes from the fermentation medium one must remove insoluble products, e.g. microbial cells. This is normally done by centrifugation. As most industrial enzymes are extracellular (secreted by cells into the external environment), they remain in the fermented broth after the biomass has been removed. The biomass can be recycled as a fertiliser, but first it must be treated with lime to inactivate the microorganisms and stabilise it during storage. The enzymes in the remaining broth are then concentrated by evaporation, membrane filtration or crystallization depending on their intended application. If pure enzyme preparations are required, they are usually isolated by gel or ion exchange chromatography. Certain applications require solid enzyme products, so the crude powder enzymes are made into granules to make them more convenient to use. Sometimes liquid formulations are preferred because they are easier to handle and dose along with other liquid ingredients. Enzymes used in starch conversion to convert glucose into fructose are immobilised, typically on the surfaces of inert granules held in reaction columns or towers. This is carried out to prolong their working life as these enzymes normally go on working for over a year. Advantages of Submerged Technique Measure of process parameters is easier than with solid-state fermentation. Bacterial and yeast cells are evenly distributed throughout the medium. There is a high water content which is ideal for bacteria. Disadvantages: High costs due to the expensive media Large reactors are needed and the behaviour of the organism cannot be predicted There is also a risk of contamination. A TYPICAL LARGE SCALE MICROBIAL ENZYME PRODUCTION PROCESS Recovery of the enzyme It generally depends upon precipitation from an aqueous solution, although some enzymes may be marketed as stabilized solutions. In the bran process, the enzyme is extracted from the koj i (the name given to the mass of material permeated with the mold mycelium) into an aqueous solution by percolation. In the liquid processes, the microbial cells are filtered from the beer. The enzyme may be precipitated by addition of solvents, such as acetone or aliphatic alcohols, to the aqueous enzyme solution, either directly or after concentration by vacuum evaporation at low temperature. The precipitated enzyme may be filtered and dried at low temperature, for example in a vacuum shelf dryer. The dry enzyme powders may be sold as undiluted concentrates on a potency basis or, for most applications, may be diluted to an established standard potency with an acceptable diluent. Some common diluents are salt, sugar, starch, and wheat flour. Most commercial enzymes are quite stable in the dry form, but some require the presence of stabilizers and activators for maximum stability and efficiency in use. In theory, the fermentative production of microbial enzymes is a simple matter, requiring an appropriate organism grown on a medium of optimum composition under optimum conditions. The stocks in trade of microbial enzyme manufacturers are thus the selected cultures, the composition of media, and the cultural conditions, all of which are usually held confidential. In practice, enzyme manufacturers suffer the samedifficulties in fermentation, frequently in even greater degree, as antibiotics producers. Total loss of fermentation batches may result from contamination, culture variation, failure of cultural control, and other like causes. Furthermore, knowledge and careful application of the best methods for recovery and stabilization APPLICATIONS OF MICROBIAL ENZYMES IN INDUSTRIES Detergents were the first large scale application for microbial enzymes. Bacterial proteinases are still the most important detergent enzymes. Some products have been genetically engineered to be more stable in the hostile environment of washing machines with several different chemicals present. These hostile agents include anionic detergents, oxidising agents and high pH. Amylases are used in detergents to remove starch based stains. Amylases hydrolyse gelatinised starch, which tends to stick on textile fibres and bind other stain components. Cellulases have been part of detergents since early 90s. Cellulase is actually an enzyme complex capable of degrading crystalline cellulose to glucose. In textile washing cellulases remove cellulose microfibrils, which are formed during washing and the use of cotton based cloths. This can be seen as colour brightening and softening of the material. Alkaline cellulases are produced by Bacillus strains and neutral and acidic cellulases by Trichoderma and Humicola fungi. Starch hydrolysis and fructose production The use of starch degrading enzymes was the first large-scale application of microbial enzymes in food industry. Mainly two enzymes carry out conversion of starch to glucose: alpha-amylase cuts rapidly the large alpha-1,4-linked glucose polymers into shorter oligomers in high temperature. This phase is called liquefaction and is carried out by bacterial enzymes. In the next phase called saccharification, glucoamylase hydrolyses the oligomers into glucose. This is done by fungal enzymes, which operate in lower pH and temperature than alpha-amylase. Sometimes additional debranching enzymes like pullulanase are added to improve the glucose yield. Beta-amylase is commercially produced from barley grains and used for the production of the disaccharide maltose. An alternative method to produce fructose is shown in Figure 4. This method is used in Europe and uses sucrose as a starting material. Sucrose is split by invertase into glucose and fructose, fructose separated and crystallized and then the glucose circulated back to the process. Drinks And Brewing Industries Enzymes have many applications in drink industry. The use of chymosin in cheese making to coagulate milk protein was already discussed. Another enzyme used in milk industry is beta-galactosidase or lactase, which splits milk-sugar lactose into glucose and galactose. This process is used for milk products that are consumed by lactose intolerant consumers. Enzymes are used also in fruit juice manufacturing. Fruit cell wall needs to be broken down to improve juice liberation. Pectins are polymeric substances in fruit lamella and cell walls. They are closely related to polysaccharides. The cell wall contains also hemicelluloses and cellulose. Addition of pectinase, xylanase and cellulase improve the liberation of the juice from the pulp. Pectinases and amylases are used in juice clarification. Brewing is an enzymatic process. Malting is a process, which increases the enzyme levels in the grain. In the mashing process the enzymes are liberated and they hydrolyse the starch into soluble fermentable sugars like maltose, which is a glucose disaccharide. Additional enzymes can be used to help the starch hydrolysis (typically alpha-amylases), solve filtration problems caused by beta-glucans present in malt (beta-glucanases), hydrolyse proteins (neutral proteinase), and control haze during maturation, filtration and storage (papain, alpha-amylase and beta-glucanase). Textiles Industries:- The use of enzymes in textile industry is one of the most rapidly growing fields in industrial enzymology. Starch has for a long time been used as a protective glue of fibres in weaving of fabrics. This is called sizing. Enzymes are used to remove the starch in a process called desizing. Amylases are used in this process since they do not harm the textile fibres .The same effect can be obtained with cellulase enzymes. The effect is a result of alternating cycles of desizing and bleaching enzymes and chemicals in washing machines. Laccases are produced by white-rot fungi, which use them to degrade lignin the aromatic polymer found in all plant materials. Laccase is a copper-containing enzyme, which is oxidised by oxygen, and which in an oxidised state can oxidatively degrade many different types of molecules like dye pigments. Pulp And Paper Industry Intensive studies have been carried out during the last twenty years to apply many different enzymes in pulp and paper industry. The major application is the use of xylanases in pulp bleaching. Xylanases liberate lignin fragments by hydrolysing residual xylan. This reduces considerably the need for chlorine based bleaching chemicals. Other minor enzyme applications in pulp production include the use of enzymes to remove fine particles from pulp. This facilitates water removal. In the use of secondary (recycled) cellulose fibre the removal of ink is important. The fibre is diluted to 1% concentration with water, flocculating surfactants and ink solvents added and the mixture is aerated. The ink particles float to the surface. There are reports that this process is facilitated by addition of cellulase enzymes. In paper making enzymes are used especially in modification of starch, which is used as an important additive. Starch improves the strength, stiffness and erasability of paper. The starch suspension must have a certain viscosity, which is achieved by adding amylase enzymes in a controlled process. Pitch is a sticky substance present mainly in softwoods. It is composed of lipids. It is a special problem when mechanical pulps of red pine are used as a raw material. Pitch causes problems in paper machines and can be removed by lipases. This facilitates water removal. In the use of secondary (recycled) cellulose fibre the removal of ink is important in the process Baking Industry :- Similar fibre materials are used in baking than in animal feed. It is therefore conceivable that enzymes also affect the baking process. Alpha-amylases have been most widely studied in connection with improved bread quality and increased shelf life. Both fungal and bacterial amylases are used. Overdosage may lead to sticky dough so the added amount needs to be carefully controlled. One of the motivations to study the effect of enzymes on dough and bread qualities comes from the pressure to reduce other additives. In addition to starch, flour typically contains minor amounts of cellulose, glucans and hemicelluloses like arabinoxylan and arabinogalactan. There is evidence that the use of xylanases decreases the water absorption and thus reduces the amount of added water needed in baking. This leads to more stable dough. Especially xylanases are used in whole meal rye baking and dry crisps common in Scandinavia. Proteinases can be added to improve dough-handling properties; glucose oxidase has been used to replace chemical oxidants and lipases to strengthen gluten, which leads to more stable dough and better bread quality. Various Important Microbial Enzymes Carbohydrases Carbohydrases are enzymes which hydrolyze polysaccharides or oligosaccharides. Several carbohydrases have industrial importance, but the amylases have the greatest commercial application. The various starch-splitting enzymes are known as amylases, the actions of which may be expressed in greatly simplifiedform as follows: The terms liquefying and saccharifying amylases are general classifications denoting the principal types of amylase action. f-Amylase, which is not of microbial origin, is a true saccharifying enzyme, forming maltose directly from starch by cleaving disaccharide units from the open ends of chains. The a-amylases from different sources usually have good liquefying ability, but may vary widely in saccharifying ability and thermal stability. Bacterial amylase preparations generally remain operative at considerably higher temperature than do fungal amylases, and at elevated temperatures give rapid liquefaction of starch. A significant application of the bacterial enzyme is in the continuous process for desizing of textile fabrics Another is in preparing modified starch sizing for textiles and starch coatings for paper High temperature stability is also important in the brewing industry where microbial amylases have found use in supplementing low diastatic malt, and especially for initial liquefaction of adjuncts such as rice and corn grits Additional specific uses for bacterial amylase is in preparing cold water dispersible laundry starches and in removing wall paper. Fungal amylases possess relatively low thermal stability but act rapidly at lower temperatures and produce good saccharification. An enormous potential use for fungal amylase is as a saccharifying agent for grain alcohol fermentation mashes. At least two alcohol plants in this country regularly use fungal amylase for this purpose An extremely important use for fungal amylases isin conversion of partially acid hydrolyzed starch tosweet syrups Amylases find extensive use in baking. Use of fungal amylase by the baker to supplement the diastatic activity of flour is common practice. The fungal amylase has the advantage of low inactivation temperature. This permits use of high levels of the amylase to improve sugar production, which increases gas formation and improves crust color, without danger of excessive dextrinization of the starch during baking Other applications of microbial amylases where both fungal and bacterial enzymes are utilized are in processing cereal products for food dextrin and sugar mixtures and for breakfast foods, for preparation of chocolate and licorice syrups to keep them from congealing, and for recovering sugars from scrap candy of high starch content. Fungal amylases are also used for starch removal for flavoring extracts and for fruit extracts and juices, and in preparing clear, starch-free pectin. Microbial amylases are used for modifying starch in vegetable purees, and in treating vegetables for canning PROTEASES Industrially available proteolytic enzymes produced by microorganisms are usually mixtures of endopeptidases (proteinases) and exopeptidases. In addition to microbial proteases, the plant proteases bromelin, papain, and ficin, and the animal proteases, pepsin and trypsin, have extensive industrial application. Because of the complex structures and high molecular weights of proteins made up of some 20 different amino acids, enzymic proteolysis is extremely complicated. Most proteases are quite specific with regard to which peptide linkages they can split Hence, it is necessary to select the appropriate protease complex or combination of enzymes for specific applications. Usually this can only be determined by trial and error methods. By means of such experimentation, however, many and diverse uses have been found for the various proteases. With proper selection of enzymes, with appropriate conditions of time, temperature, and pH, either limited proteolysis or complete hydrolysis of most proteins to amino acids can be brought about. Microbial proteolytic enzymes from different fungi and bacteria are available. Most fungal proteases will tolerate and act effectively over a wide pH range (about 4 to 8), while with a few exceptions, bacterialproteases generally work best over a narrow range of about pH 7 to 8. Fungal protease has been used for centuries in the orient for the production of soy sauce, tamari sauce, and miso, a breakfast food After maximum enzyme production has taken place, the koji is covered with brine and enzymatic digestion allowed to take place. Limited use is made of this process for making soy sauce in this country also. In these uses, no attempt is made to separate the enzymes from the producing organisms. For most industrial applications, the microbial proteases are extracted from the growth medium as described in an earlier section of this paper. One of the largest uses for fungal protease is in baking bread The proper amount of protease action reduces mixing time and increases extensibility of doughs, and improves grain, texture, and loaf volume. However, excess of protease must be avoided, and the time for enzyme action and quantity of enzyme used must be carefully controlled by the baker or sticky, unmanageable doughs will result. Cereal foods are also treated with proteolytic enzymes to modify their proteins, resulting in better processing

Richard Cory, by Edwin Arlington Robinson :: Poetry Analysis

Paraphrase: A man named Richard Cory appeared to have it all: looks, a suave persona and a respectable social status. These qualities were respected and admired by the townspeople, even envied to a small degree. Despite his apparent perfect life, Richard Cory shot and killed himself. Purpose: The purpose of this poem is to show that people are not always who they appear to be. Moreover, the people that seem to have it all may still be emotionally unstable and act irrationally such as committing suicide. Structure: There are 4 stanzas, each serves to reveal a different piece of information (1st stanza: town’s consensus about Richard Cory, 2nd stanza: personality, 3rd stanza: social status, 4th status: the abrupt, unforeseen ending of his life). Speaker: There is one speaker and the POV is third person. Shift: The shift in this poem occurs at the second to last line. Before this, the poem revolves around the, what seems to be, ideal life of Richard Cory. But at this line the poem ends abruptly with an unexpected suicide, stated as an understatement. Syntax/Grammar/Diction: There is repetition of â€Å"always† in relation to how the townspeople describe him. This means that Richard Cory’s public appearances were routine and unchanging maybe even a false facade. The use of the colon to connect two full sentences serves to associate ideas. The diction of â€Å"imperially slim† (4), â€Å"glittered† (8), â€Å"fluttered† (7) and â€Å"admirably schooled† (11) all indicate Richard Cory’s apparent superiority over the rest of the townspeople. Tone: The tone before the shift is admiring with a small hint of envy. The tone after the shift is rather indifferent, there is no diction indicating remorse or any other emotion over his death.

Angels Demons Chapter 58-61

58 â€Å"Seven-forty-six and thirty†¦ mark.† Even speaking into his walkie-talkie, Olivetti's voice never seemed to rise above a whisper. Langdon felt himself sweating now in his Harris tweed in the backseat of the Alpha Romeo, which was idling in Piazza de la Concorde, three blocks from the Pantheon. Vittoria sat beside him, looking engrossed by Olivetti, who was transmitting his final orders. â€Å"Deployment will be an eight-point hem,† the commander said. â€Å"Full perimeter with a bias on the entry. Target may know you visually, so you will be pas-visible. Nonmortal force only. We'll need someone to spot the roof. Target is primary. Asset secondary.† Jesus, Langdon thought, chilled by the efficiency with which Olivetti had just told his men the cardinal was expendable. Asset secondary. â€Å"I repeat. Nonmortal procurement. We need the target alive. Go.† Olivetti snapped off his walkie-talkie. Vittoria looked stunned, almost angry. â€Å"Commander, isn't anyone going inside?† Olivetti turned. â€Å"Inside?† â€Å"Inside the Pantheon! Where this is supposed to happen?† â€Å"Attento,† Olivetti said, his eyes fossilizing. â€Å"If my ranks have been infiltrated, my men may be known by sight. Your colleague has just finished warning me that this will be our sole chance to catch the target. I have no intention of scaring anyone off by marching my men inside.† â€Å"But what if the killer is already inside?† Olivetti checked his watch. â€Å"The target was specific. Eight o'clock. We have fifteen minutes.† â€Å"He said he would kill the cardinal at eight o'clock. But he may already have gotten the victim inside somehow. What if your men see the target come out but don't know who he is? Someone needs to make sure the inside is clean.† â€Å"Too risky at this point.† â€Å"Not if the person going in was unrecognizable.† â€Å"Disguising operatives is time consuming and – â€Å" â€Å"I meant me,† Vittoria said. Langdon turned and stared at her. Olivetti shook his head. â€Å"Absolutely not.† â€Å"He killed my father.† â€Å"Exactly, so he may know who you are.† â€Å"You heard him on the phone. He had no idea Leonardo Vetra even had a daughter. He sure as hell doesn't know what I look like. I could walk in like a tourist. If I see anything suspicious, I could walk into the square and signal your men to move in.† â€Å"I'm sorry, I cannot allow that.† â€Å"Comandante?† Olivetti's receiver crackled. â€Å"We've got a situation from the north point. The fountain is blocking our line of sight. We can't see the entrance unless we move into plain view on the piazza. What's your call? Do you want us blind or vulnerable?† Vittoria apparently had endured enough. â€Å"That's it. I'm going.† She opened her door and got out. Olivetti dropped his walkie-talkie and jumped out of the car, circling in front of Vittoria. Langdon got out too. What the hell is she doing! Olivetti blocked Vittoria's way. â€Å"Ms. Vetra, your instincts are good, but I cannot let a civilian interfere.† â€Å"Interfere? You're flying blind. Let me help.† â€Å"I would love to have a recon point inside, but†¦Ã¢â‚¬  â€Å"But what?† Vittoria demanded. â€Å"But I'm a woman?† Olivetti said nothing. â€Å"That had better not be what you were going to say, Commander, because you know damn well this is a good idea, and if you let some archaic macho bullshit – â€Å" â€Å"Let us do our job.† â€Å"Let me help.† â€Å"Too dangerous. We would have no lines of communication with you. I can't let you carry a walkie-talkie, it would give you away.† Vittoria reached in her shirt pocket and produced her cell phone. â€Å"Plenty of tourists carry phones.† Olivetti frowned. Vittoria unsnapped the phone and mimicked a call. â€Å"Hi, honey, I'm standing in the Pantheon. You should see this place!† She snapped the phone shut and glared at Olivetti. â€Å"Who the hell is going to know? It is a no-risk situation. Let me be your eyes!† She motioned to the cell phone on Olivetti's belt. â€Å"What's your number?† Olivetti did not reply. The driver had been looking on and seemed to have some thoughts of his own. He got out of the car and took the commander aside. They spoke in hushed tones for ten seconds. Finally Olivetti nodded and returned. â€Å"Program this number.† He began dictating digits. Vittoria programmed her phone. â€Å"Now call the number.† Vittoria pressed the auto dial. The phone on Olivetti's belt began ringing. He picked it up and spoke into the receiver. â€Å"Go into the building, Ms. Vetra, look around, exit the building, then call and tell me what you see.† Vittoria snapped the phone shut. â€Å"Thank you, sir.† Langdon felt a sudden, unexpected surge of protective instinct. â€Å"Wait a minute,† he said to Olivetti. â€Å"You're sending her in there alone.† Vittoria scowled at him. â€Å"Robert, I'll be fine.† The Swiss Guard driver was talking to Olivetti again. â€Å"It's dangerous,† Langdon said to Vittoria. â€Å"He's right,† Olivetti said. â€Å"Even my best men don't work alone. My lieutenant has just pointed out that the masquerade will be more convincing with both of you anyway.† Both of us? Langdon hesitated. Actually, what I meant – â€Å"Both of you entering together,† Olivetti said, â€Å"will look like a couple on holiday. You can also back each other up. I'm more comfortable with that.† Vittoria shrugged. â€Å"Fine, but we'll need to go fast.† Langdon groaned. Nice move, cowboy. Olivetti pointed down the street. â€Å"First street you hit will be Via degli Orfani. Go left. It takes you directly to the Pantheon. Two-minute walk, tops. I'll be here, directing my men and waiting for your call. I'd like you to have protection.† He pulled out his pistol. â€Å"Do either of you know how to use a gun?† Langdon's heart skipped. We don't need a gun! Vittoria held her hand out. â€Å"I can tag a breaching porpoise from forty meters off the bow of a rocking ship.† â€Å"Good.† Olivetti handed the gun to her. â€Å"You'll have to conceal it.† Vittoria glanced down at her shorts. Then she looked at Langdon. Oh no you don't! Langdon thought, but Vittoria was too fast. She opened his jacket, and inserted the weapon into one of his breast pockets. It felt like a rock dropping into his coat, his only consolation being that Diagramma was in the other pocket. â€Å"We look harmless,† Vittoria said. â€Å"We're leaving.† She took Langdon's arm and headed down the street. The driver called out, â€Å"Arm in arm is good. Remember, you're tourists. Newlyweds even. Perhaps if you held hands?† As they turned the corner Langdon could have sworn he saw on Vittoria's face the hint of a smile. 59 The Swiss Guard â€Å"staging room† is located adjacent to the Corpo di Vigilanza barracks and is used primarily for planning the security surrounding papal appearances and public Vatican events. Today, however, it was being used for something else. The man addressing the assembled task force was the second-in-command of the Swiss Guard, Captain Elias Rocher. Rocher was a barrel-chested man with soft, puttylike features. He wore the traditional blue captain's uniform with his own personal flair – a red beret cocked sideways on his head. His voice was surprisingly crystalline for such a large man, and when he spoke, his tone had the clarity of a musical instrument. Despite the precision of his inflection, Rocher's eyes were cloudy like those of some nocturnal mammal. His men called him â€Å"orso† – grizzly bear. They sometimes joked that Rocher was â€Å"the bear who walked in the viper's shadow.† Commander Olivetti was the viper. Rocher was just as deadly as the viper, but at least you could see him coming. Rocher's men stood at sharp attention, nobody moving a muscle, although the information they had just received had increased their aggregate blood pressure by a few thousand points. Rookie Lieutenant Chartrand stood in the back of the room wishing he had been among the 99 percent of applicants who had not qualified to be here. At twenty years old, Chartrand was the youngest guard on the force. He had been in Vatican City only three months. Like every man there, Chartrand was Swiss Army trained and had endured two years of additional ausbilding in Bern before qualifying for the grueling Vatican prva held in a secret barracks outside of Rome. Nothing in his training, however, had prepared him for a crisis like this. At first Chartrand thought the briefing was some sort of bizarre training exercise. Futuristic weapons? Ancient cults? Kidnapped cardinals? Then Rocher had shown them the live video feed of the weapon in question. Apparently this was no exercise. â€Å"We will be killing power in selected areas,† Rocher was saying, â€Å"to eradicate extraneous magnetic interference. We will move in teams of four. We will wear infrared goggles for vision. Reconnaissance will be done with traditional bug sweepers, recalibrated for sub-three-ohm flux fields. Any questions?† None. Chartrand's mind was on overload. â€Å"What if we don't find it in time?† he asked, immediately wishing he had not. The grizzly bear gazed out at him from beneath his red beret. Then he dismissed the group with a somber salute. â€Å"Godspeed, men.† 60 Two blocks from the Pantheon, Langdon and Vittoria approached on foot past a line of taxis, their drivers sleeping in the front seats. Nap time was eternal in the Eternal City – the ubiquitous public dozing a perfected extension of the afternoon siestas born of ancient Spain. Langdon fought to focus his thoughts, but the situation was too bizarre to grasp rationally. Six hours ago he had been sound asleep in Cambridge. Now he was in Europe, caught up in a surreal battle of ancient titans, packing a semiautomatic in his Harris tweed, and holding hands with a woman he had only just met. He looked at Vittoria. She was focused straight ahead. There was a strength in her grasp – that of an independent and determined woman. Her fingers wrapped around his with the comfort of innate acceptance. No hesitation. Langdon felt a growing attraction. Get real, he told himself. Vittoria seemed to sense his uneasiness. â€Å"Relax,† she said, without turning her head. â€Å"We're supposed to look like newlyweds.† â€Å"I'm relaxed.† â€Å"You're crushing my hand.† Langdon flushed and loosened up. â€Å"Breathe through your eyes,† she said. â€Å"I'm sorry?† â€Å"It relaxes the muscles. It's called pranayama.† â€Å"Piranha?† â€Å"Not the fish. Pranayama. Never mind.† As they rounded the corner into Piazza della Rotunda, the Pantheon rose before them. Langdon admired it, as always, with awe. The Pantheon. Temple to all gods. Pagan gods. Gods of Nature and Earth. The structure seemed boxier from the outside than he remembered. The vertical pillars and triangular pronaus all but obscured the circular dome behind it. Still, the bold and immodest inscription over the entrance assured him they were in the right spot. M AGRIPPA L F COS TERTIUM FECIT. Langdon translated it, as always, with amusement. Marcus Agrippa, Consul for the third time, built this. So much for humility, he thought, turning his eyes to the surrounding area. A scattering of tourists with video cameras wandered the area. Others sat enjoying Rome's best iced coffee at La Tazza di Oro's outdoor cafe. Outside the entrance to the Pantheon, four armed Roman policemen stood at attention just as Olivetti had predicted. â€Å"Looks pretty quiet,† Vittoria said. Langdon nodded, but he felt troubled. Now that he was standing here in person, the whole scenario seemed surreal. Despite Vittoria's apparent faith that he was right, Langdon realized he had put everyone on the line here. The Illuminati poem lingered. From Santi's earthly tomb with demon's hole. YES, he told himself. This was the spot. Santi's tomb. He had been here many times beneath the Pantheon's oculus and stood before the grave of the great Raphael. â€Å"What time is it?† Vittoria asked. Langdon checked his watch. â€Å"Seven-fifty. Ten minutes till show time.† â€Å"Hope these guys are good,† Vittoria said, eyeing the scattered tourists entering the Pantheon. â€Å"If anything happens inside that dome, we'll all be in the crossfire.† Langdon exhaled heavily as they moved toward the entrance. The gun felt heavy in his pocket. He wondered what would happen if the policemen frisked him and found the weapon, but the officers did not give them a second look. Apparently the disguise was convincing. Langdon whispered to Vittoria. â€Å"Ever fire anything other than a tranquilizer gun?† â€Å"Don't you trust me?† â€Å"Trust you? I barely know you.† Vittoria frowned. â€Å"And here I thought we were newlyweds.† 61 The air inside the Pantheon was cool and damp, heavy with history. The sprawling ceiling hovered overhead as though weightless – the 141-foot unsupported span larger even than the cupola at St. Peter's. As always, Langdon felt a chill as he entered the cavernous room. It was a remarkable fusion of engineering and art. Above them the famous circular hole in the roof glowed with a narrow shaft of evening sun. The oculus, Langdon thought. The demon's hole. They had arrived. Langdon's eyes traced the arch of the ceiling sloping outward to the columned walls and finally down to the polished marble floor beneath their feet. The faint echo of footfalls and tourist murmurs reverberated around the dome. Langdon scanned the dozen or so tourists wandering aimlessly in the shadows. Are you here? â€Å"Looks pretty quiet,† Vittoria said, still holding his hand. Langdon nodded. â€Å"Where's Raphael's tomb?† Langdon thought for a moment, trying to get his bearings. He surveyed the circumference of the room. Tombs. Altars. Pillars. Niches. He motioned to a particularly ornate funerary across the dome and to the left. â€Å"I think that's Raphael's over there.† Vittoria scanned the rest of the room. â€Å"I don't see anyone who looks like an assassin about to kill a cardinal. Shall we look around?† Langdon nodded. â€Å"There's only one spot in here where anyone could be hiding. We better check the rientranze.† â€Å"The recesses?† â€Å"Yes.† Langdon pointed. â€Å"The recesses in the wall.† Around the perimeter, interspersed with the tombs, a series of semicircular niches were hewn in the wall. The niches, although not enormous, were big enough to hide someone in the shadows. Sadly, Langdon knew they once contained statues of the Olympian gods, but the pagan sculptures had been destroyed when the Vatican converted the Pantheon to a Christian church. He felt a pang of frustration to know he was standing at the first altar of science, and the marker was gone. He wondered which statue it had been, and where it had pointed. Langdon could imagine no greater thrill than finding an Illuminati marker – a statue that surreptitiously pointed the way down the Path of Illumination. Again he wondered who the anonymous Illuminati sculptor had been. â€Å"I'll take the left arc,† Vittoria said, indicating the left half of the circumference. â€Å"You go right. See you in a hundred and eighty degrees.† Langdon smiled grimly. As Vittoria moved off, Langdon felt the eerie horror of the situation seeping back into his mind. As he turned and made his way to the right, the killer's voice seemed to whisper in the dead space around him. Eight o'clock. Virgin sacrifices on the altars of science. A mathematical progression of death. Eight, nine, ten, eleven†¦ and at midnight. Langdon checked his watch: 7:52. Eight minutes. As Langdon moved toward the first recess, he passed the tomb of one of Italy's Catholic kings. The sarcophagus, like many in Rome, was askew with the wall, positioned awkwardly. A group of visitors seemed confused by this. Langdon did not stop to explain. Formal Christian tombs were often misaligned with the architecture so they could lie facing east. It was an ancient superstition that Langdon's Symbology 212 class had discussed just last month. â€Å"That's totally incongruous!† a female student in the front had blurted when Langdon explained the reason for east-facing tombs. â€Å"Why would Christians want their tombs to face the rising sun? We're talking about Christianity†¦ not sun worship!† Langdon smiled, pacing before the blackboard, chewing an apple. â€Å"Mr. Hitzrot!† he shouted. A young man dozing in back sat up with a start. â€Å"What! Me?† Langdon pointed to a Renaissance art poster on the wall. â€Å"Who is that man kneeling before God?† â€Å"Um†¦ some saint?† â€Å"Brilliant. And how do you know he's a saint?† â€Å"He's got a halo?† â€Å"Excellent, and does that golden halo remind you of anything?† Hitzrot broke into a smile. â€Å"Yeah! Those Egyptian things we studied last term. Those†¦ um†¦ sun disks!† â€Å"Thank you, Hitzrot. Go back to sleep.† Langdon turned back to the class. â€Å"Halos, like much of Christian symbology, were borrowed from the ancient Egyptian religion of sun worship. Christianity is filled with examples of sun worship.† â€Å"Excuse me?† the girl in front said. â€Å"I go to church all the time, and I don't see much sun worshiping going on!† â€Å"Really? What do you celebrate on December twenty-fifth?† â€Å"Christmas. The birth of Jesus Christ.† â€Å"And yet according to the Bible, Christ was born in March, so what are we doing celebrating in late December?† Silence. Langdon smiled. â€Å"December twenty-fifth, my friends, is the ancient pagan holiday of sol invictus – Unconquered Sun – coinciding with the winter solstice. It's that wonderful time of year when the sun returns, and the days start getting longer.† Langdon took another bite of apple. â€Å"Conquering religions,† he continued, â€Å"often adopt existing holidays to make conversion less shocking. It's called transmutation. It helps people acclimatize to the new faith. Worshipers keep the same holy dates, pray in the same sacred locations, use a similar symbology†¦ and they simply substitute a different god.† Now the girl in front looked furious. â€Å"You're implying Christianity is just some kind of†¦ repackaged sun worship!† â€Å"Not at all. Christianity did not borrow only from sun worship. The ritual of Christian canonization is taken from the ancient ‘god-making' rite of Euhemerus. The practice of ‘god-eating' – that is, Holy Communion – was borrowed from the Aztecs. Even the concept of Christ dying for our sins is arguably not exclusively Christian; the self-sacrifice of a young man to absolve the sins of his people appears in the earliest tradition of the Quetzalcoatl.† The girl glared. â€Å"So, is anything in Christianity original?† â€Å"Very little in any organized faith is truly original. Religions are not born from scratch. They grow from one another. Modern religion is a collage†¦ an assimilated historical record of man's quest to understand the divine.† â€Å"Um†¦ hold on,† Hitzrot ventured, sounding awake now. â€Å"I know something Christian that's original. How about our image of God? Christian art never portrays God as the hawk sun god, or as an Aztec, or as anything weird. It always shows God as an old man with a white beard. So our image of God is original, right?† Langdon smiled. â€Å"When the early Christian converts abandoned their former deities – pagan gods, Roman gods, Greek, sun, Mithraic, whatever – they asked the church what their new Christian God looked like. Wisely, the church chose the most feared, powerful†¦ and familiar face in all of recorded history.† Hitzrot looked skeptical. â€Å"An old man with a white, flowing beard?† Langdon pointed to a hierarchy of ancient gods on the wall. At the top sat an old man with a white, flowing beard. â€Å"Does Zeus look familiar?† The class ended right on cue. â€Å"Good evening,† a man's voice said. Langdon jumped. He was back in the Pantheon. He turned to face an elderly man in a blue cape with a red cross on the chest. The man gave him a gray-toothed smile. â€Å"You're English, right?† The man's accent was thick Tuscan. Langdon blinked, confused. â€Å"Actually, no. I'm American.† The man looked embarrassed. â€Å"Oh heavens, forgive me. You were so nicely dressed, I just figured†¦ my apologies.† â€Å"Can I help you?† Langdon asked, his heart beating wildly. â€Å"Actually I thought perhaps I could help you. I am the cicerone here.† The man pointed proudly to his city-issued badge. â€Å"It is my job to make your visit to Rome more interesting.† More interesting? Langdon was certain this particular visit to Rome was plenty interesting. â€Å"You look like a man of distinction,† the guide fawned, â€Å"no doubt more interested in culture than most. Perhaps I can give you some history on this fascinating building.† Langdon smiled politely. â€Å"Kind of you, but I'm actually an art historian myself, and – â€Å" â€Å"Superb!† The man's eyes lit up like he'd hit the jackpot. â€Å"Then you will no doubt find this delightful!† â€Å"I think I'd prefer to – â€Å" â€Å"The Pantheon,† the man declared, launching into his memorized spiel, â€Å"was built by Marcus Agrippa in 27 B.C.† â€Å"Yes,† Langdon interjected, â€Å"and rebuilt by Hadrian in 119 A.D.† â€Å"It was the world's largest free-standing dome until 1960 when it was eclipsed by the Superdome in New Orleans!† Langdon groaned. The man was unstoppable. â€Å"And a fifth-century theologian once called the Pantheon the House of the Devil, warning that the hole in the roof was an entrance for demons!† Langdon blocked him out. His eyes climbed skyward to the oculus, and the memory of Vittoria's suggested plot flashed a bone-numbing image in his mind†¦ a branded cardinal falling through the hole and hitting the marble floor. Now that would be a media event. Langdon found himself scanning the Pantheon for reporters. None. He inhaled deeply. It was an absurd idea. The logistics of pulling off a stunt like that would be ridiculous. As Langdon moved off to continue his inspection, the babbling docent followed like a love-starved puppy. Remind me, Langdon thought to himself, there's nothing worse than a gung ho art historian. Across the room, Vittoria was immersed in her own search. Standing all alone for the first time since she had heard the news of her father, she felt the stark reality of the last eight hours closing in around her. Her father had been murdered – cruelly and abruptly. Almost equally painful was that her father's creation had been corrupted – now a tool of terrorists. Vittoria was plagued with guilt to think that it was her invention that had enabled the antimatter to be transported†¦ her canister that was now counting down inside the Vatican. In an effort to serve her father's quest for the simplicity of truth†¦ she had become a conspirator of chaos. Oddly, the only thing that felt right in her life at the moment was the presence of a total stranger. Robert Langdon. She found an inexplicable refuge in his eyes†¦ like the harmony of the oceans she had left behind early that morning. She was glad he was there. Not only had he been a source of strength and hope for her, Langdon had used his quick mind to render this one chance to catch her father's killer. Vittoria breathed deeply as she continued her search, moving around the perimeter. She was overwhelmed by the unexpected images of personal revenge that had dominated her thoughts all day. Even as a sworn lover of all life†¦ she wanted this executioner dead. No amount of good karma could make her turn the other cheek today. Alarmed and electrified, she sensed something coursing through her Italian blood that she had never felt before†¦ the whispers of Sicilian ancestors defending family honor with brutal justice. Vendetta, Vittoria thought, and for the first time in her life understood. Visions of reprisal spurred her on. She approached the tomb of Raphael Santi. Even from a distance she could tell this guy was special. His casket, unlike the others, was protected by a Plexiglas shield and recessed into the wall. Through the barrier she could see the front of the sarcophagus. Raphael Santi 1483-1520 Vittoria studied the grave and then read the one-sentence descriptive plaque beside Raphael's tomb. Then she read it again. Then†¦ she read it again. A moment later, she was dashing in horror across the floor. â€Å"Robert! Robert!†

Food and Beverage control System Essay

Food and beverage control systems can help you introduce the same financial rigour to your dining establishment or catering company that you’ll find in manufacturing operations. What is a food and beverage control system? A food and beverage control system is a means of computerizing best practice within a restaurant or catering operation. It gives managers a better idea of the flow of food through the restaurant, enabling them to plan cash flow and stock control more effectively. At the sharp end, it provides chefs with a more structured way of planning menus, taking into account nutritional and financial considerations. Importance of food and beverage control system In areas like manufacturing, companies keep close tabs on the manufacturing cost and value of their products. And yet in dining establishments, the core product — the food — is often not subject to the same scrutiny. Food control in many establishments is chaotic and unstructured. Restaurant budgets are often based on what was achieved last year. Ideally, chefs should be able to cost out each item on a menu, creating a clear picture of the cost of each sale to measure against its revenue. This helps you to understand which the most profitable items are, and whether you are keeping food wastage low enough to hit the profitability targets that you have set yourself. Putting in place a proper food and beverage control system will help you to make more intelligent decisions that help to cut the overall cost of sale for an establishment while maintaining profits. For example, if you find that your overheads are too high, you may be able to cut items from the menu that have a higher cost-to-revenue ratio. Features of food and beverage control system There are several key features that dining establishments should consider when purchasing a food and beverage control system.