Physicochemical Events in Production of Butter and Margarine

Physicochemical Events in Production of Butter and Margarine Byeong-Keon LEE Introduction Margarine and butter are known world-widely as spread, and have dominated the production in the western world, such as America including New Zealand. Recently, Asian countries particularly China and India have shown an increase of butter consumption. The amount of butter China consumes was predicted to increase to 13% over the next decade (Fallow, 2013). Both margarine and butter have similar a taste, texture as well as nutritional values. The characteristic of both products are significantly similar for example, water-in-emulsion and the fat content are approximately in 81% range. However, the two products are actually different when it is compared with the ingredients and the structure. The argument surrounding the diversity of butter and margarine is typically concerned with human health, the production of margarine is a man-made food which follows a lot of chemical treatments and speculation that it might cause several diseases (Guyenet, 2008). On the other hand, the butter cont ains a higher level of cholesterol that can negatively influence human digestion (Collins, 2013). In this assignment, physical and chemical properties and psychochemical processes and the changes of making margarine and butter will be discussed. Physical and Chemical difference Both butter and margarine are triglyceride (triacylglycerol) in an ester linkage composure of glycerol and 3 fatty acids that also uses the water-in-oil emulsion process where water is dispersed in phase and oil in a continuous phase. The critical comparison and contrast between butter and margarine will be the ingredients which have different states in room temperature and the chemical process of making it. Butter is an animal dairy product which is composed of a complex chain of saturated fat and unsaturated fatty acid, and a high concentration of animal cholesterol. As its clearly seen from the picture, the majority of fatty acids are saturated and some fatty acid unsaturated. The color of butter is normally yellow indicating it contains small amounts of carotene another meaning of vitamin A. (Reyes, n.d). The higher saturation levels of the fatty acids, contributes to the physical structure of the animal fat. Higher saturation levels are highly correlated with higher London Dispersion forces. Hence, due to the high London Dispersion Forces holding the saturated bonds together, animal fat is solid at room temperature (Brown, LeMay and Bursten, n.d.). Figure 2. Percentage composition of fatty acid in butter In contrast, margarine is a substitution of butter spread made from vegetable oil. Oil has a lot of double bonds, which typically disrupts the London dispersion forces between fatty acids and low effective surface area which the molecules do not pack together giving a lower melting point The mixed vegetable oil, like soyabean oil or corn oil has a structure of mono-unsaturated or polyunsaturate of fatty acids and those unsaturated fats that need to be converted into a semi-solid to make margarine. This process is called hydrogenation or additional reaction, by adding hydrogen gas with nickel catalyst in a double bond of unsaturated fat. The double bond become a single bond, and this makes the molecules pack together better. In other words, the London dispersion forces become active and the interaction between the molecules is called the Van Der Waals interaction (Burrows, 2009). The results of the hydrogenated vegetable oil, are of it process to solidify at room temperature. The majority of fatty acid in margarines are unsaturated. Most fatty acids have a cis-form and margarine is unlikely to form trans-fatty acid. During the hydrogenation, some of the fatty acid will tend to form trans-addition. Figure 4. Hydrogenation reaction occur in unsaturation reaction Chemical process of butter The milk itself come from the cow which does not have to add artificial ingredients. Therefore butter contains nutritional values such as fat, protein and different types of vitamins which are found originally in milk. The chemical process is outlined in figure 4, that depicts the chemical process. For example pasteurization the ripening, aging and churning are the most significant factors for making butter cream. 1) Milk separation The standard raw milk mostly contains 15 to 25 percent of fat globules, the globule is a tiny membrane filled with the fat molecule (Murphy, 2011). When the raw milk is shaken, the globules membranes will crash against each other and break. As regard, the fat will start to burst out and tend to bunch together with the contents of other burst globules, consequently, the butter cream is separated from raw skim milk and the butter cream will contain approximately 38% of fat. 2) Pasteurization The raw cream has to be pasteurized to a temperature of 95oC for 15 seconds to kill any interference in production of butter particularly enzyme and micro-organisms. This process is widely known as HTST (High Temperature Short Time) pasteurization. It is very interesting to note that nowadays, dairy industries implements UHT (Ultra High Temperature) pasteurization procedure to produce lower number of micro-organism, which leads to longer shelf life. HTST process are more favorable compared to UHT as in the production of butter, Lactobacillus sp. is wanted to further ferment the cream, giving of specific flavors. In contrast, if the cream is subjected to UHT, any bacteria present in the cream would be eliminated, further contributing to no flavor compound formation during the ripening process (Butler and Media, n.d). 3) Inoculation and ripening After pasteurization, then for some time the helpful bacteria ripens in the raw cream so it can proliferate to render it in a better condition for butter making. The butter maker has made significant improvements through experience, that ripened cream churns more rapidly than sweet cream. It take about 24 to 48 hours for the cream to fully ripen (Marina. 2011). The lactic acid bacteria (Lactobacillus helveticus) will actually further ferment or ripening the cream and breaking down the long fatty acid into short fatty acid (diacetyl compounds). This short fatty acid has which has unique taste and good smell. An increase in lactic acid causes a reduction in overall pH which cause the proteins in milk to change. As cream returns to room temperature, the lactose in milk begins to ferment and creating lactic acid which help to make butter. (Belitz, Grosch and Schieberle, 2009) 4) Agitation It is a physical change which the process of churning butter consists of the mixing that separates some of the fatty solids out of milk. The formation of fat crystal can be influence by suitable temperature control during the ripening process. Fat molecule in cream are surrounded by membranes made of phospholipids and proteins which prevent the fat from pooling together. Fat globules are bumping into each other and membrane is breaking down when it happens the fat globules are trying to stick together. Agitation cream damage these membrane allowing the fats to pool together and form whipping cream. 5) Churning Churning is essentially strong mechanical cream shearing which tears the membranes of the fat globules and facilitates coalescence of the globules. The cream breaks any tiny granules of butter appear. In the churning compartment, a rotating impact wave cause butter granule formation. The separation compartment is divided into two parts. The butter is first churned further, resulting in the formation of butter granules of larger diameter. As the churning continues fat molecule become popcorn butter which separate from butter milk. The popcorn butter has the same consistency as regular butter at room temperature. They put the butter cream on bulk tank where mixers sterile to maintain the consistency. If agitation and churning of the cream continues, finally a solid is formed(butter-cream) and the remaining liquid (butter milk) is separated (Ripema, 1970). 6) Washing, Cooling, and Vacuum Subsequently, the buttermilk is separated and the butter is washed if necessary. which cause the butter-cream fat molecules to bunch together releasing water and air. In addition, cooling process and vacuuming is performed to reduced to water and air content to 1% (Belitz, Grosch and Schieberle, 2009). Chemical process of margarine Most margarines are made from a variety substances such as vegetable oil and edible animal fats. It composed of approximately a 80% combination of fat, that is either saturated fat or unsaturated fats, approximately 18% of liquid which derives from either pasteurized skim milk or a soybean protein fluid (Ripema, 1970). 1) Crude oil Different types of vegetable oil like corn and soybean are chemically extracted and refined to form crude oil and the crude oil can be neutralized and treated with a caustic soda solution that removes free fatty acid, and corrosive and pungent sulphur compounds (Sample, 2009). The free fatty acid, influences an undesirable taste. The process follows by washing then mixing with water, so it can separate, it is then left to dry with the aid of vacuum. 2) Modification Margarine is not originally a yellow colour which the decolourisation process is for removing the grey colour by the absorption to activated clay or bleaching process (Ripema, 1970). The bleaching process utilizes bleaching earth and charcoal material in the vacuum condition. The process helps to absorb any undesirable colorants, which will be later filtered out from the oil mixture. Other sustenance impurities are both organic and inorganic, which naturally occurs raw oil that is removed by the de-acidification process using akali treatments. 3) Hydrogenation The hydrogenation is used as catalyst called nickel and the structure varies by cis-addition and trans-addition. This process helps the animal and vegetable oils blend and are able to let the formation from a liquid into a fat that is in a state that increases the melting point. However only some of the double bonds of polyunsaturated vegetable oil are hydrogenated and named partial hydrogenation. Therefore the degree of hydrogenation can be varied to give softer or harder margarine. (Haynes, 2014) Figure 10. Chemical reaction of hydrogenation 4) Deodorization The modification is complete so the base oil is prepared to reproduce similar qualities to butter, this stage decrease unwanted smells and taste (Formo, n.d). The removal of the poor smell is by a batch process that steams the oil, the temperature used is very high and reaches from175–205 °C in Europe and 235 °Ã¢â‚¬â€œ250 ° C in America, during this process the bad tastes and smells are taken away by the extractor fan. The oil can then be either further processed to make margarine or alternatively vegetable oil. (Singh, P. n.d.) 5) Emulsify When the emulsion of the stabilized immiscible liquids is blended with the use of an emulsifier. The way margarine is constructed is through the emulsion process that adds salty water droplets in oil, as well as an emulsion ingredient to a cup. Salt content is modified as an emulsifier and renamed lecithin, the final stage is the separating of starch and emulsifier that forms a consistent mixture. Moreover, all the nutrients and color in the margarine are artificially made particularly vitaminisation processed into the margarine, to have a measured amount of vitamin with butter (Hasenhuettl and Hartel, 2008). 6) Cooling and kneading process The method for the cooling an kneading process has two ways of completing, either with a tube chiller or a chilling drum-complector. Tube chiller method uses a closed system that has a one step process. Unlike the Chilling Drum-Complector that has a longer process, allowing cooling and kneading that lets the mixture rest, and the crystallization of fats at slower pace. However the advantage of the tube chiller is the reduced capacity of spoilage compact size in relation to production levels, and ease of operation. (Hasenhuettl and Hartel, 2008). Conclusion In conclusion, butter and margarine have significantly different physical and chemical properties as well as physiochemical duties in the production. Although the nutrition and texture of products are the same, but the ingredients of butter and margarine are different and this leads to a structure of both products that have different qualities. Moreover, both products have a different chemical process. In fact, margarine has extra steps to convert the butter from a liquid state to a solid state, that furthers the need to process, using hydrogenation. References Reyes, V. (2013). Chemical structure of butter. [Figure 1] Available at: http://scienceandfooducla.wordpress.com/2013/05/28/homemade-butter/ [Accessed 15 May. 2014]. P. B. Hawk, O. Bergeim, Blakiston, (2010). Fatty acids in butter. Percentage composition from Practical Physiological Chemistry,. [Figure 2] Available at: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml [Accessed 15 May. 2014]. Image by user called Smokefoot, (2012). Hydrogenation of fatty acid. [Figure 3] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Alpha Omega trial, (n.d.). Margarine composition in percentage. [Figure 4] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Yokogawa Corporation, (2007). Stable and Accurate Density Measurement to Control Fat Content in Skim Milk. [figure 5] Available at: http://www.yokogawa.com/us/technical-library/application-notes/stable-and-accurate-density-measurement-to-control-fat-content-in-skim-milk.htm [Accessed 15 May. 2014]. Andrews, R. (2012). All About Milk. [Figure 6] Available at: http://www.precisionnutrition.com/all-about-milk [Accessed 15 May. 2014]. Shannon, (2011). Making A Big Batch of Cultured Butter. [Figure 8] Available at: http://www.nourishingdays.com/2011/10/making-a-big-batch-of-cultured-butter/ [Accessed 15 May. 2014]. Castelli, C. (2008). Crude Corn Oil. [Figure 9] Available at: http://www.alibaba.com/product-detail/Crude-Corn-Oil_144278983.html [Accessed 15 May. 2014]. Quadro Engineering, (n.d.). Production of Margarine and Low Fat Spreads. [Figure 11] Available at: http://www.quadroytron.com/menu_app/food_margarine.asp [Accessed 15 May. 2014]. Belitz, H., Grosch, W. and Schieberle, P. (2009). Food chemistry 4th revised and extended edition. 4th ed. Springer, pp.pg 526 527. Collins, C. (2013). Whats healthier, butter or margarine?. NZ Hearald. [online] Available at: http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6objectid=11169963 [Accessed 15 May. 2014]. Fallow, B. (2013). Chinas slowdown may be good for NZ. NZ Hearld. [online] Available at: http://www.nzherald.co.nz/business/news/article.cfm?c_id=3objectid=10902631 [Accessed 15 May. 2014]. Formo, M. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Guyenet, S. (2008). Whole Health Source: Butter, Margarine and Heart Disease. [online] Wholehealthsource.blogspot.co.nz. Available at: http://wholehealthsource.blogspot.co.nz/2008/12/butter-margarine-and-heart-disease.html [Accessed 15 May. 2014]. Hasenhuettl, G. and Hartel, R. (2008). Food emulsifiers and their applications. 1st ed. New York: Springer, p.271. Haynes, F. (2014). Take the Guess Work from Figuring Out the Trans Fats in Your Foods. [online] About.com Low Fat Cooking. Available at: http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm [Accessed 15 May. 2014]. Marina, (2011). Cultured butter – CULTURED, AGED, BREWED. [online] Culturedagedbrewed.com. Available at: http://www.culturedagedbrewed.com/2011/12/20/cultured-butter/ [Accessed 15 May. 2014]. Murphy, L. (2011). Emulsion Explosion: How to Make Butter. [online] Scientificamerican.com. Available at: http://www.scientificamerican.com/article/bring-science-home-butter-emulsion/ [Accessed 15 May. 2014]. Singh, P. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Ripema, S. (1970). The Story of Margarine. 1st ed. Public Affairs Press. Sample, I. (2009). Trafigura case: toxic slop left behind by caustic washing. [online] the Guardian. Available at: http://www.theguardian.com/environment/2009/sep/16/trafigura-case-toxic-slop [Accessed 15 May. 2014]. Butler, C. and Media, D. (n.d.). Why Cant You Use Ultra Pasteurized Cream for Making Butter?. [online] Everyday Life Global Post. Available at: http://everydaylife.globalpost.com/cant-use-ultra-pasteurized-cream-making-butter-42002.html [Accessed 15 May. 2014]. Burrows, A. (2009). Chemistry3. 1st ed. Oxford: Oxford University Press, pp. page 85 to page 86. Brown, L., LeMay, E. and Bursten, B. (n.d.). Chapter 11 intermolecular Forces, Liquids and Solids. 10th ed. [ebook] The central science, pp.slide 18 to slide 23. Available at: http://alpha.chem.umb.edu/chemistry/ch115/Mridula/CHEM 116/documents/chapter_11au.pdf [Accessed 15 May. 2014].

Balance Sheet and Net Sales

3 shows the December 31, 2009 pro- forma balance sheet and income statements for R& E Supplies, Inc. The pro- forma balance sheet shows that R& E Supplies will need external funding from the bank of $ 1. 4 million. However, they show $ 1. 27 million in cash and short- term securities. Why are they going to the bank when they have most of the required amount in their cash account? 2. Pro forma financial statements, by definition, are predictions of a company’s financial statements at a future point in time.So why is it important to analyze the historical performance of the company before constructing pro forma financial statements? 3. Suppose you constructed a pro forma balance sheet for a company and the estimate for external financing required was negative. How would you interpret this result? 4. Harlin Fencing Company’s sales, half of which are for cash, over the past three months were: August September October $70,000 $120,000 $80,000 a. Estimate Harlin’s cash receipts in October if the company’s collection period is 30 days. b.Estimate Harlin’s cash receipts in October if the company’s collection period is 45 days. c. What would be the October balance of Accounts Receivable for Harlin Fencing if the company’s collection period is 30 days? 45 days? 5. Suppose you constructed a pro forma balance sheet and a cash budget for a company for the same time period and the external financing required from the pro forma forecast exceeded the cash deficit estimated on the cash budget. How would you interpret this result? 6. Table 3. 5 presents a computer spreadsheet for estimating R& E Sup-plies’ external financing required for 2009.The text mentions that with modifications to the equations for equity and net sales, the fore-cast can easily be extended through 2010. Write the modified equations for equity and net sales. 7. Using a computer spreadsheet, the information presented below, and the modified equations de termined in question 6 above, extend the fore-cast for R& E Supplies contained in Table 3. 5 through 2010. Is R& E’s external financing required in 2009 higher or lower than in 2010? R& E Supplies Assumptions for 2009 ($ thousands) Growth rate in net sales 30. 0% Tax rate 45. 0% Cost of goods sold/ net sales 86. % Dividend/ earnings after tax 50. 0% Gen. , sell. & admin. Current assets/ net sales 29. 0% expenses/net sales 11. 0% Net fixed assets $270 Long- term debt $560 Current liabilities/ net sales 14. 4% Current portion long- term debt $100 Interest rate 10. 0% 8.This and the following two problems demonstrate that pro forma forecasts, cash budgets and cash flow forecasts all yield the same estimated need for external financing— provided you don’t make any mistakes. For problems 8, 9, and 10, you may ignore the effect of added borrowing on interest expense. The treasurer of Pepperton, Inc. a wholesale distributor of household appliances, wants to estimate hi s company’s cash balances for the first three months of 2009. Using the information below, construct a monthly cash budget for Pepperton for January through March 2009. Does it appear from your results that the treasurer should be concerned about investing excess cash or looking for a bank loan? Pepperton Selected Information Sales (20 percent for cash, the rest on 30- day credit terms): 2008 Actual October $360,000 November 420,000 December 1,200,000 2009 Projected January $600,000 February 240,000 March 240,000Purchases (all on 60- day terms): 2008 Actual October $510,000 November 540,000 December 1,200,000 2009 Projected January $300,000 February 120,000 March 120,000 Wages payable monthly $180,000 Principal payment on debt due in March 210,000 Interest due in March 90,000 Dividend payable in March 300,000 Taxes payable in February 180,000 Addition to accumulated depreciation in March 30,000 Cash balance on January 1, 2009 $300,000 Minimum desired cash balance 150,000 9. C ontinuing problem 8, Pepperton’s annual income statement and balance sheet for December 31, 2008 appear below.Additional in-formation about the company’s accounting methods and the treasurer’s expectations for the first quarter of 2009 appear in the footnotes. Pepperton Annual Income Statement December 31, 2008 ($ thousands) Net sales $6,000 Cost of goods sold1 3,900 Gross profits 2,100 Selling and administrative expenses2 1,620 Interest expense 90 Depreciation3 90 Net profit before tax 300 Tax (33%) 99 Net profit after tax $ 201Balance Sheet December 31, 2008 ($ thousands) Assets Cash $300 Accounts receivable 960 Inventory 1,800 Total current assets $3,060 Gross fixed assets 900 Accumulated depreciation 150 Net fixed assets 750 Total assets $3,810 Liabilities Bank loan $0 Accounts payable 1,740 Miscellaneous accruals4 60 Current portion long- term debt5 210 Taxes payable 300 Total current liabilities $2,310 Long- term debt 990 Shareholders’ equity 510 To tal liabilities and equity $3,810 1.Cost of goods sold consists entirely of items purchased in first quarter. 2 Selling and administrative expenses consist entirely of wages. 3 Depreciation is at the rate of $30,000 per quarter. 4 Miscellaneous accruals are not expected to change in the first quarter. 5 $210 due March 2009. No payments for remainder of year. a. Use this information and the information in problem 8 to construct a pro forma income statement for the first quarter of 2009 and a pro forma balance sheet for March 31, 2009. What is your estimated external financing need for March 31? b.Does the March 31, 2009, estimated external financing equal your cash surplus (deficit) for this date from your cash budget in problem 8? Should it? c. Do your pro forma forecasts tell you more than your cash budget does about Pepperton’s financial prospects? d. What do your pro forma income statement and balance sheet tell you about Pepperton’s need for external financing on F ebruary 28, 2009? 10. Based on your answer to question 9, construct a first- quarter 2009 cash flow forecast for Pepperton. 11. Toys- 4- Kids manufactures plastic toys. Sales and production are highly seasonal.Below is a quarterly pro forma forecast indicating external financing needs for 2009. Assumptions are in parentheses. Toys- 4- Kids 2009 Quarterly Pro Forma Forecast ($ thousands) Qtr 1 Qtr 2 Qtr 3 Qtr 4 Net sales $300 $375 $3,200 $5,000 Cost of sales (70% of sales) 210 263 2,240 3,500 Gross profit 90 113 960 1,500 Operating expenses 560 560560 560 Profit before tax (470) (448) 400 940Income taxes (188) (179) 160 376 Profit after tax ($282) ($269) $240 $564 Cash (minimum balance $200,000) $1,235 $927 $200 $200 Accounts receivable (75% of quarterly sales) 225 281 2,400 3,750 Inventory (12/ 31/ 08 balance $ 500,000) 500 500 500 500 Current assets 1,960 1,990 3,120 4,450 Net plant & equipment 1,000 1,000 1,000 1,000 Total assets $2,960 $2,708 $4,100$5,450 Accounts payable ( 10% o f quarterly sales) 30 38 320 00 Accrued taxes ( payments quarterly in arrears) (188) (179) 160 376 Current liabilities ( 158) ( 142) 480 876 Long- term debt 400 400 400 400 Equity (12/ 31/ 08 balance $3,000,000) 2,718 2,450 2,690 3,254 Total liabilities and equity $2,960 $2,708 $3,570 $4,530 External financing required $ 0 $ 0 $ 530 $ 920 a. How do you interpret the negative numbers for income taxes in the first two quarters? b. Why are cash balances in the first two quarters greater than the minimum required $ 200,000?How were these numbers deter-mined? c. How was â€Å" external financing required† appearing at the bottom of the forecast determined? d. Do you think Toys- 4- Kids will be able to borrow the external financing required as indicated by the forecast? 12. Continuing with Toys- 4- Kids introduced in the preceding problem, the company’s production manager has argued for years that it is inefficient to produce on a seasonal basis. She believes the company sho uld switch to level production throughout the year, building up finished goods inventory in the first two quarters to meet the peak selling needs in the last two.She believes the company can reduce its cost of goods sold from 70 to 65 percent with level production. a. Prepare a revised pro forma forecast assuming level production. In your forecast assume that quarterly accounts payable under level production equal 10 percent of average quarterly sales for the year. To estimate quarterly inventory, use the following two formulas: Inventoryeoq = Inventoryboq + Quarterly production – Quarterly cost of sales Quarterly production Annual cost of sales/ 4 where eoq and boq refer to end of quarter and beginning of quarter, respectively.Please ignore the effect of increased external financing required on interest expense. b. What is the effect of the switch from seasonal to level production on annual profits? c. What effect does the switch have on the company’s quarterly ending inventory? On the company’s quarterly need for external financing? d. Do you think the company will be able to borrow the amount of money required by level production? What obsolescence risks does the company incur by building up inventory in anticipation of future sales? Might this be a concern to lenders? 13. You will need to use the Standard & Poor’s Market Insight Web site ( www. hhe. com/ edumarketinsight) for this problem. Market Insight presents a spreadsheet entitled â€Å" Forecasted Values. † ( Excel Analytics, Valuation Data, Forecasted Values. )a. How are these forecasts generated? Are they more than simple extrapolation of past trends? b. How useful might these forecasts be for projecting a company’s future financing needs? 14. This problem asks you to construct a simple simulation model. If you do not own simulation software, you can download to your computer a free, full- strength version of Crystal Ball for a one- week trial. Point your b rowser to www. crystalball. om and select download. a. Problem 7 above asked you to extend the forecast for R& E Sup-plies contained in Table 3. 5 through 2010. Using the same spread-sheet, simulate R& E Supplies’ external funding requirements in 2009 under the following assumptions. i. Represent the growth rate in net sales as a triangular distribution with a mean of 30 percent and a range 25 percent to 35 percent. ii. Represent the interest rate as a uniform distribution varying from 9 percent to 11 percent.iii. Represent the tax rate as a lognormal distribution with a mean of 45 percent and a standard deviation of 2 percent. . If the treasurer wants to be 95 percent certain of raising enough money in 2009, how much should he raise? ( Grab the triangle below the frequency chart on the right and move it to the left until 95. 00 appears in the â€Å" Certainty† window. ) 15. This problem asks you to prepare one- and five- year financial fore-casts for Aquatic Supplies Company. An Excel spreadsheet containing the company’s 2008 financial statements and management’s projections is available for download at www. mhhe. com/ higgins9e. (Select Student Edition Choose> a Chapter >Excel Spreadsheets. Use this information to answer the questions posed in the spreadsheet. 16. The financial statements and additional information for Noble Equipment Corp. appear at www. mhhe. com/ higgins9e. (Select Student Edition Choose >a Chapter> Excel Spreadsheets. ) The company’s fiscal year end is September 30. Noble’s management wants to estimate the company’s cash balances for the last three months of calendar year 2008, which are the first three months of fiscal year 2009. The questions accompanying the spreadsheet ask you to prepare a monthly cash budget, pro forma financial statements, and a cash flow forecast for the period.

Favourite literary character Essay

My favourite literary character is Winston Smith. He is the main character in the novel 1984 by George Orwell. I consider him to be my favourite character for a few reasons. These reasons are that he is very strong willed, his fatalistic attitude, his inquisition towards many things, as well as his rebelliousness toward society. I will go into more detail in the following short essay. He is very strong willed, Winston never let’s any of the antagonists in the story intimidate him, even though they know what he is thinking. He shows numerous times throughout the story that he is strong willed, despite the fact that the thought police, The Party, and the mysterious Big Brother are constantly trying to psychologically intimidate him, he still keeps his sanity. He also shows this through the torture they force on him toward the end of the novel, he refuses to crack through everything, until the very end when the torture becomes unbearable. Another reason that I consider Winston to be my favourite character is his fatalistic attitude, he assumes the worst will happen and although at some points in the story he makes bad choices, he also makes some good ones. Due to the fact he believes that Big Brother will eventually capture him he constantly is running, and trying to evade them, although at sometimes he does fell like giving in. He goes to O’Brien and joins the anti-Big Brother rebellion. Winston is also very inquisitive; he uses his mind in order to rebel against the totalitarian society that tries to rule him. In almost every chapter he is researching something, or trying to find out something else. He works in the ministry of truth, and he is responsible for altering historical documents, often times he inquires as to what the actual fact is before altering it, as he wants to know. He doesn’t deem much of history to be plausible. For instance the leader of the Brotherhood against the party, Emanuel Goldstein is considered to be the most dangerous man in Oceania. Obviously Winston doesn’t deem this to be correct. The final reason why I consider Winston Smith to be my favourite character is  his rebelliousness toward society. Right near the beginning of the book Winston buys a diary, even though they are strictly prohibited, and not only that but he writes down with big brother in it, which is a huge crime at this time because they can find out what he is thinking and arrest him. He also does many other things that he should have rights to do such as having sexual encounters with a woman named Julia. Not only this but he is secretly indoctrinated to the Brotherhood, which is a secret rebellion against the Party and Big Brother, and constantly meets with O’Brien in order to plan and talk about the rebellion. It is for the above reasons that Winston Smith is my favourite literary character.

Emerging Themes Of The Kite Runner - Free Essay Example

Sample details Pages: 2 Words: 653 Downloads: 10 Date added: 2019/06/14 Category Literature Essay Level High school Tags: The Kite Runner Essay Did you like this example? The Kite Runner: Emerging Themes New beginnings often seem like the out of things but the remorse and regret from the past will nag at the need for redemption. In The Kite Runner, by Khaled Hosseini the need for redemption and acceptance becomes more apparent than ever from Amir. Although they have just moved into a new country Amir still has troubles with his conscious. Don’t waste time! Our writers will create an original "Emerging Themes Of The Kite Runner" essay for you Create order The past may seem like it will vanish over time but it will come back to haunt and redemption will be searched upon sooner than later. The moral values that Amir was taught alongside Hassan as a child become more handy than ever. The morals taught to a child will live on in them as long as they live. The importance of the morals taught through your guardian is so valuable it allows to create a strong or weak foundation in a childs life and this takes an important role especially in Amir and Babars relationship. As a children Amir and Hassan grew up together they shared the same morals, they were taught wrong and right the same way they both knew what Baba expected and what he considered wrong from right. Throughout time Amir goes against those morals that Baba had placed in for him. Baba believes in one single sin over the rest that is that ?there is no act more wretched than stealing(18), and Amir had gone against this, he had robbed Hassan of his dignity allowing him to get rapped not only stealing his dignity but to some level his innocence as well. He intended to rob him of the bond and respect that Hassan carried with Baba, with setting him up to look like a thief in front of Baba. All these intents in vain to get Baba to prefer him over Hassan. All along he thought that it was all under the rug that no one would ever know and that Hassan would keep quiet all that time. But he was wrong because all those years [Baba] knew about assef.the kite.the money.the watchhe had always known(192). A parent knows their child as well as the palm of their hand and Baba better than anyone knew hassan. A need for redemption is inside of Amir, he longs for that feeling of acceptance and through his eyes the only person that can give him that acceptance is his father Baba. Amir knew that Baba knew about all of his horrible actions. Amir feels regret for all the things he did and allowed to be done to Hassan. Amir betrays Hassan several times throughout the book, he allows him to get raped, he sets him up to look like a thief. With the only purpose to receive acknowledgement and praise from Baba his father. But all along his father,knew about Assef, the kite, the money, the watch with the lightning bolt hands. He had always known(192). Not only does this affect Amir but he also has the remorse that he affected the life of his father with the death of his mother during labor. Throughout the book we see the need of redemption and that winter of 1975 [he] felt at peace(303) he found it quite humorous all those years he had been looking for such redemption and it had basically was always been in front of him. The need for forgiveness and redemption is something most humans value. As well as the sturdy moral foundation that is set down by ones guardian as well. The Kite Runner gives us an insight towards acceptance and redemption from the character Amir and the characters Baba and Hassan whom are affected by Amirs actions and decisions when he decides to go against his fathers morals . All he wants is that acceptance and the way he gets their is questionable at times. In the end the path one chooses will determine the outcome received.