Enzymatic Functioning in Bromelain from Pineapple Juice

Enzymatic Functioning in Bromelain from Pineapple Juice William Nguyen Introduction An enzyme is a biological catalyst that accelerates specific chemical reactions. It converts substrates into specific products. Most enzymes are proteins and hence have a three-dimensional structure of folded polypeptide chains. Enzymes have an optimal temperature and pH range in which they function most effectively. If changes occur that remove the enzyme out of this range it may not function effectively. This principle forms the basis of this experimental design where the increasing temperature results in the denaturing of the enzymes found in bromelain and thus lowering its catalytic effectiveness. Bromelain is a protein extract present in the fruit, leaves and stems of pineapple plants (Ananas comosus). Although it is present in all parts of the pineapple plant, the stem is the most bromelain rich part that also makes it the most common commercial source of bromelain (Rowan, Buttle Barrett, 1990, p.869-875)1. The crude aqueous extract from the pineapple fruit is known as bromelain. It is in fact a mixture of different thiolendopeptidases and other components like phosphatases, glucosidases, peroxidases, cellulases, glycoproteins, carbohydrates and protease inhibitors (Maurer, 2001, p.1234-1245)2. It is also known that the enzymes in the bromelain extract begin to denature when heated over 80 °C (Jutamongkon Charoerein, 2010, p943-948)3. Since bromelain is essentially a mixture composed of many different enzymes, its substrate spectrum is very broad. It extends from synthetic low molecular amides and dipeptides up to high molecular substrates such as fibrin, gelatin, casein and bradykinin (Cooreman, 1978, p.107-121)4. Pineapples are an excellent source of the trace element manganese which acts as an essential cofactor for many of the enzymes found in bromelain. In addition, thiamine also acts as a cofactor in enzymatic reactions central to energy production in bromelain (Joy, 2010, p.67 0-686)5. Historically, bromelain has been extracted and utilised for medicinal purposes by the natives of South and Central America. In modern society, bromelain has been proven to be effective at tenderising meat and as such, is sold commercially as powdered meat tenderisers. It has also earned universal acceptability as a phytotherapeutical drug because of its history of safe use and no side effects. In 1972, conclusive evidence that bromelain prevents aggregation of blood platelets was reported by Heinicke et al (1972, p.844-845)6. Bromelain also displays an anti-inflammatory and analgesic effect on soft tissue injuries especially in rheumatoid arthritis and osteoarthritis. It has also been found to dramatically reduce post-operative swelling and pain due to these properties (Leipner, Iten Saller, 2001, p.779-789)7. Additionally, bromelain applied topically as a cream in a lipid base has shown beneficial characteristics in the debridement of eschar from severe burns and in the acceleratio n of healing. It has been commercially approved in Europe and sold under the trade name NexoBrid (Hauck, Chang Klein, 1983, p.124-134)8. Aim and Hypothesis This experiment aims to qualitatively identify the enzyme functioning found in commercially sold canned pineapple juice using background information provided by previous experiments. The rate at which gelatin is degraded in this experiment by the bromelain provides an indication of the rate of enzyme activity. The fresh pineapple sample is known to be rich in bromelain and as such, will hypothetically result in a significant amount of gelatin degradation. Boiling the pineapple juice sample over 80 °C will result in the denaturing of enzymes and should display little to no degradation of the gelatin. The canned sample in question may not display any degradation as it has undergone processing that may have disturbed the natural functioning of the enzymes in bromelain. Materials 15 test tubes 12 petri dishes 3 test tube racks 3 metal tongs 3 plastic bottles 1 thermometer 1 timer 1 macropipette 1 straw Hot water baths (35oC, 45oC, 50oC, 60oC and 90-100oC) 1 stirring rod 1 razor 1 ruler 1 fine black marker 1 water bath 1 electronic balance 1 pineapple 1 pineapple juice bottle 100g gelatin powder Methods Part A: Determining the degree of enzymatic functioning in canned pineapple juice Preparation phase/Pre-lab Place gelatin and hot water into 250mL jug and mix with stirring rod until gelatin has dissolved Pour equal amounts into 12 labelled petri dishes and place in the cool room to set for a day Make 3 pits in each dish by extracting gelatin using a straw when setting has complete Draw, measure and record the diameter of the pit made using a black marker on to the bottom of a petri dish Repeat step 4 for all petri dishes Buy a can of pineapple juice and extract 15mL of the juice into a plastic bottle labelled canned pineapple juice Purchase a fresh pineapple and cut into slices using Juice all pineapple slices and boil half the juice collected Place 15mL of boiled juice in a bottle labelled boiled pineapple juice and 15mL into a bottle labelled fresh pineapple juice Proteolytic gelation phase Divide the gelatin-petri dish samples up into 4 groups: control, boiled, canned and fresh. Leave the controlled petri dish absent of pineapple juice Pipette 3 drops of the labelled juices into corresponding petri dishes. Allocate one team member per variable group to minimise qualitative discrepancies Cover the petri dishes and allow reactions to occur for 120 minutes at room temperature Post-proteolytic gelation phase Remove cover from petri dishes and describe/record physical differences of each group. Tip any remaining juices out of the petri dishes Draw new circles around the post-liquid pits, measure and record the new diameters into results table Part B: Measuring the effect of temperature on enzymatic functioning in bromelain Preparation phase/Pre-lab Place gelatin and hot water into 250mL beaker and mix with stirring rod until gelatin has dissolved Allow the gelatin to set in the cool room for a day Cut out five 1.0 x 1.0cm cubes of gelatin using a razor blade Allocate each cube a number from 1-10 Weigh and record the weight of each cube into the results table Proteolytic gelation phase Label five test tubes from 1-5 with a black marker Place 10mL of fresh pineapple juice into each test tube Heat test tube 1 using a water bath heated at 35oC for 10 minutes Remove the test tube from the water bath, using tongs, and place into test tube rack Allow the test tube to cool down to room temperature by using a thermometer Repeat steps 3-5 using test tubes 2-5 at temperatures 45oC, 50oC, 60oC and 90oC. Placing test tubes in a bucket of crushed ice may quicken the cooling process Place allocated cubes of gelatin into respective tubes and allow to sit for 20 minutes Separate juice from the gelatin cubes and rinse with distilled water Allow gelatin cubes to completely dry Weigh the gelatin cubes and record variances in results table Results Table 1. Degree of enzymatic functioning in various types of pineapple juice Table 1 depicts data taken from part A of the experiment. Three trials were run for each type of juice to ensure reliable results. It is apparent that there is a large change in the diameter of the fresh pineapple juice samples compared to the other types tested. Whilst canned pineapple juice displayed a lower degree of change, the boiled sample however seemingly gained gelatin. The control sample did not display any changes in the diameter of the pit. Figure 1. Step 1 of the proteolytic gelation phase (Part A) Figure 2. Step 3 of the proteolytic gelation phase (Part A) Recorded Observations Many air bubbles were formed during the pipetting of juices into the gelatin pits The diameter of the gelatin pits appeared to remain the same after a period of 120 minutes for canned, control and boiled pineapple juice Visible changes in hole size observed in fresh pineapple juice samples Table 2. Effect of temperature on enzymatic functioning in bromelain Table 2 depicts data taken from part B of the experiment. Like part A, three trials were made for each variable to ensure reliable data. As temperature applied to the juice increases, it is evident that the degree of weight loss of the gelatin decreased. However, test tube 2 displayed a result that deviated from this trend as the weight loss (%) dropped then rose again. The control sample displayed the highest amount of weight loss of the gelatin cube. The trend (not inclusive of the control) is represented in the figure below. Figure 3. Effect of temperature on enzymatic functioning in bromelain ­Ã‚ ­ Figure 4. Step 3 of proteolytic gelation phase (Part B) Figure 5. Step 4 of proteolytic gelation phase (Part B) Recorded Observations Fresh pineapple juice retained a cloudy, yellow colour with froth formation on the surface of the juice During the cooling period, the pineapple pulp separates from the liquid and forms two distinct layers Gelatin cubes that were dropped into the test tubes rise to the top of the solution with pulp sediments resting on the bottom of the test tube Discussion Part A It was supported by the results in Table 1 that fresh pineapple juice displayed a larger degree of enzymatic functioning compared to the other three sample types (boiled, canned and control). This is depicted through the change in the diameter of the gelatin pit. Enzymes in bromelain work to break down the gelatin and the larger the pit, the greater the functioning of those enzymes. The fresh pineapple juice sample showed an 18.18% change in the diameter of the gelatin pit. The canned pineapple juice had a lower degree of change (5.49%). This may have stemmed from the preparation and processing of the juice that may have altered the integrity of the bromelain in the juice. It may have been subject to heating to sterilise the juice that may have caused the denaturing of the enzymes responsible for the breakdown of gelatin. The boiled pineapple juice presented data that goes against the principle of bromelain breaking down gelatin. With a change in diameter of -1.18%, it has actually ‘gained’ gelatin after the proteolytic gelation phase. Since it is known that bromelain is responsible only for the degradation of gelatin, it is impossible for it to produce gelatin. Thus, this miscalculation may only have resulted from human error in marking and measuring the diameter. The marker used in this specific experiment produced rather thick lines relative to the small diameters that were measured. Use of a finer tipped marker may have minimised the chances of such inaccuracies to occur. The control sample involved a set of gelatin plates with no pineapple juice added. This was made to ensure that the pineapple juice was responsible for the degradation of the gelatin. If the control displayed a change in the diameter of the gelatin pits, then the experiment would be deemed invalid as more than one factor contributes to the degradation of gelatin besides bromelain. In accordance to the results, the control group displayed no changes to the gelatin pits. Part B Part B of the experiment explores the effect of temperature on the enzymatic functioning of bromelain. From the data recorded in Table 2, an increase in temperature applied to the juice corresponds to the decrease in the functioning of the enzymes as depicted through the amount of weight the gelatin cube lost. This trend is illustrated in Figure 1. Whilst there is an overall decrease in weight loss associated with increased temperature, there is an outlier at 45oC. Although this variable was repeated thrice, it still remained inconsistent relative to the data set. Such an error may have occurred with the apparatus provided on the day of the experiment where there were only three water baths provided (37oC, 50oC and 90oC). The experiment design took into account the equipment available that was provided in the laboratory manual that offered water baths at 35oC, 45oC, 50oC, 60oC and 90oC. Hence, maintaining the pineapple juice at 45oC and 60oC using the apparatus provided was the most probable cause of the error. In the case of the 45oC variable, it may have been heated too strongly that resulted in the denaturing of many more enzymes compared to at 50oC and 60oC. To improve upon this error, water baths with temperatures corresponding to those given in the laboratory manual should be provided to ensure accurate quantitative data. As mentioned previously in the introduction, it is known from past experiments that the enzymes in bromelain begin to denature very quickly at 80oC (Jutamongkon Charoerein, 2010, p943-948)3. This experiment confirms the statement as the 90oC variable experienced a steep decline in weight lost that indicates a large degree of enzyme denaturing. Naturally, most enzymes have a temperature range that it functions most effectively at. However, this graph only portrays temperatures > 35oC, not covering a large range of temperatures that is able to point out the optimum temperature. Again, this was not able to be accounted for in the experimental design due to the limited apparatus provided. From the trend line in Figure 1, a linear decrease is shown. However, a bell curve is usually representative of the optimum temperature where very low temperatures result in decreased enzyme functioning and decreased weight loss. As the temperature increases the enzyme reaches its optimum level of functioning and results in a large amount of gelatin degradation. With temperature reaching higher levels, the enzymes begin to denature and cease to function which brings the levels of weight loss down again. Relative to this experiment, the optimum temperature is ideally oC. In addition, the control displayed the greatest amount of weight loss com pared to all the variables that were tested (36.14%). The control was not applied any heat but rather subject to room temperature which is ~20oC. This reinforces the notion that the optimum temperature of the enzymes responsible for the breakdown of gelatin is oC. To validate this statement, the experiment should be repeated again but with a wider range of temperatures to account for the bell curve trend that should occur to identify the optimum temperature. Reflective Comments This experiment on bromelain was performed by three persons including myself. The first part of this assessment task was performed individually as per instructions. After we completed this task, we got together and planned the experimental design. Each person was assigned a role in this activity where I was tasked with completing the risk assessment and drawing scientific diagrams. The other two collaborators were responsible for completing the methodology and the list of materials and equipment. When we had completed our tasks, we discussed each part together to come to a mutual agreement. Many modifications were made to all parts that were essential to keeping our experimental design valid. Designing this experimental protocol with my classmates was a pleasant experience as each one of us were committed and contributed to the project. During this part of the project, no significant difficulties were faced as we all worked through our tasks smoothly. To me, teamwork was already a no tion that I valued strongly, however this activity of getting together and completing such a large amount of work in so little time has definitely set that notion in stone. The approach to allocating tasks to different members was also done on the day of the experiment. An action plan was formulated with all the roles and times of the tasks that have been allocated and given to each member of the group. A great reason for doing this is so that we can minimise human error in repetitive tasks. For example, I had a role in heating the juices in the given hot water baths. If two of us were to heat it, one may have a different way of regulating the temperatures 45oC and 60oC (the temperatures not given) than the other member. Hence, we assigned such roles to be consistent with the method. It also maximises productivity so that all of us are working rather than one person work with the other looking on to see if they can help. The specific tasks that I have been allocated on this day was majority of Part B of the experiment. I was tasked with cutting the gelatin cubes, weighing and recording their weights, pipetting of juices into test tubes and heating the juices. After gelatin cubes have been dropped in and timed by another member, I removed, washed and dried the gelatin for the weighing process. In between my tasks where I had time I lent my assistance to my team members. At the end of the experiment we packed up the equipment and cleaned the lab bench so that we can sit down and discuss our results. The only minor problem experienced in this teamwork was the action plan. Some of the times allocated to specific tasks were under or overestimated. Although this is not necessarily a problem as we were provided three hours to conduct our experiment, it resulted in the clumping up of tasks where one member waited for another to finish their task to continue his/her own. Overall, I am very happy and satisfied with the outcomes of our team project (possibly the best team project I have ever had!). With minimal difficulties and great results, I would definitely proceed to approach teamwork like this in future projects. However, this method of teamwork is only suitable if all team members are committed to their roles. If one does not pull their weight and not complete their allocated roles, the group could fall apart. Hence, it would be best for me to find myself a group of dedicated individuals in future projects. References Rowan AD, Buttle DJ Barrett AJ, 1990. The cysteine proteinases of the pineapple plant, Biochem J, Volume 226, pp.869-875. 2 Maurer HR, 2001. Bromelain: Biochemistry, pharmacology and medicinal use, CMLS Cell Mol Life Sci, Volume 58, pp.1234-1245. 3 Jutamongkon R Charoerein S, 2010. Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple, Kasetsart J, (Nat. Sci.), Volume 44, pp.943-948. 4 Cooreman W, 1978. Bromelain, In: Pharmaceutical enzyme Properties and Assay Methods, R Ruyssen and A Lauwers (Eds), E Story – Scienta Scientific Publishing Co. Gent/Belgium, pp.107-121. 5 Joy PP, 2010. Benefits and uses of pineapple, Pineapple Research Station (Kerala Agricultural University), Vazhakulam, pp.670-686. 6 Heinicke RM, Van der Wal M and Yokoyama MM, 1972. Effect of bromelain on human platelet aggregation, Experientia, Volume 28, pp.844-845. 7 Leipner J, Iten F and Saller R, Therapy with proteolytic enzymes in rheumatic disorders, Biol Drugs, 2001, 15 (12), pp.779-789. 8 Hauck JC, Chang CM and Klein G, 1983. Isolation of an effective debriding agent from the stems of pineapple plants, Int J Tissue React, Volume 5, pp.125-134.

African Diageo

As it has been said before, one of the key growth drivers for Adagio is innovation. The company, Adagio, has understood how to create new products. They take the insight they receive from the consumers and they turn them around into a product that appeals them. A good example of how they did this is the product Snap that is designed specifically for women. Since the role of African women is changing in the society, they created a product that appeals them. The women can also identify themselves with the product, as a sophisticated and independent woman.It's a sparkling apple flavored premium drink, which in the advertisement, is served in a champagne glass. The product differentiates itself from other products that are towards women. The taste and design is also adapted to their culture. The product was new to the world, when it comes to design, the liquid product, materials and ingredients. It is something the African women desired. A major advantage they had, when innovating this p roduct was that they had conducted market research to develop insight on modern African female consumers and the role that alcohol plays in their lives.Their R team made Hereford a specific product that is relevant to African female consumer. With the help of R they made a innovation that maintained the customers focus. This is really important in terms of finding a strategy' for the product. However, what makes the R&D so successful is the communication they have internally. They report to local businesses directly in order to ensure alignment they have with strategy, market and consumer. Another successful innovation that Adagio created was Rut Extra. It was a â€Å"clear bee† which targets the value consumer.The beer was a Ghanaian beer made from Ghanaian cassava and therefore, it engaged community leaders, which in return engaged the community and it made the community wanting to buy the product. The product was placed strategically in cultural festivals, which could incr ease brand awareness and find the right consumers for it. To develop their product strategy Adagio has, in addition to R&D and communication, carefully used other tools for the best result, such as collaborations and cost structures. Both of these are really important.The elaboration with regional and country teams plays an important role in centralization. By collaborating they could integrate different functions and desires that was necessary to make the product a success. Another reason why both of these products have been successful is the cost structure Adagio have. Adagio has collaborations with local farmers and suppliers, therefore allowing them to lower their cost. As a result of the cost structure they are able to have bigger quantity than their competitions, which give the consumer more value for the price.

The Definitive Solution for Topics for an Argumentative Essay for Middle School

The Definitive Solution for Topics for an Argumentative Essay for Middle School A conclusion is, without a doubt, the most significant portion of the argumentative essay because you can either support the excellent impression or destroy it entirely. A superb debate article ought to have an analysis along with fair criticism of many troubles. In the conclusive paragraph, along with an overall review of the essay, you should also present your perception on the subject and end will an appeal to additional research or action with relevance to the topic. Also, keep in mind that you'll have to deliver some factual evidence for your opinion (after all, any academic paper needs to be supported by academically recognized sources), thus do not go for subjects which are purely opinionated and don't have any possibility of justification. Topics for an Argumentative Essay for Middle School Secrets MLA would be the simplest style to begin with, and it's fantastic for each of the ideas liste d above. Understanding how to compose a strong argumentative paper will help you advance your very own argumentative thinking. Our life is about words. It is preferable to grow up in a family with a lot of brothers and sisters. Introducing Topics for an Argumentative Essay for Middle School Therefore, for your coursework, you are going to want to have the very best ideas. Working to an argumentative essay when you're learning first steps, isn't an easy undertaking to do. College is for a high degree of study. You don't need to lose grades as a result of incorrect essay format. How to Get Started with Topics for an Argumentative Essay for Middle School? Drunk drivers ought to be imprisoned on the very first offense. Think of one school rule that you truly dislike. Imagine your school does not own a school newspaper. Students lead busy lives and frequently forget about an approaching deadline. Another reason is to observe how well students argue on various views and demonstrate understanding of the studied subject. Therefore, many students and employees decide to obtain affordable essay rather than writing it themselves. Here's What I Know About Topics for an Argumentative Essay for Middle School When writing an important composition, it's sensible to pick contradictive topics. Thus, it's important to read corresponding formatting guide. It is preferable to use templates since they include all necessary formatting elements. In case you were given a task to compose an essay, you should first understand what kind of essay you're expected to write. If when you are preparing a report you just analyze specific literature, the essay demands a superb penetration into the issue. Actually, plenty of argumentative essays are in reality persuasive papers. An argumentative essay is a certain sort of academic writing. You could possibly be offered a list of essay prompts to pick from. To discover argumentative essay topics easy on various platforms, you will need to comprehend about the argumentative essay. Argumentative essay is about arguing and debating on a subject, which is debatable. If you're writing an argumentative essay as a middle school student you wish to make certain you select a great essay topic. You will likely find a different and amazing topic you will love to write about. Deciding on your topic isn't that easy. It's needless to say that you should decide on a subject that you regard as interesting. What's Truly Happening with Topics for an Argumentative Essay for Middle School The cost of an essay depends upon the total amount of effort the writer has to exert. After picking your subject, you have to have the five varieties of arguments at the rear of your head throughout your writing. To reach a compelling subject, you will need to center on a single issue as opposed to using several thoughts which have a tendency to confuse the reader. When you have the topic, answer the question and support your answer with three or more explanations for why you believe it. Read the list and stay in mind that interesting topics are a perfect way for an intriguing assignment. It is suggested to look for the one which has a fantastic reputation and offers high-quality papers at economical rates. The list is really endless.

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America has held on to the title of most obese country for over 60 years. From 13% obesity in 1962, estimates have steadily increased right up to 2013’s 32.8%. This may sound like good news, but the harsh truth is that America didn’t reach the number 2 spot through sweeping diet changes or social conscienceRead MoreObesity Epidemic Of The United States1489 Words   |  6 PagesIsacar Duarte 1 Professor Nichols 11/11/15 Obesity In The United States The United States has never seen such levels of obesity before, this epidemic is getting worse every year and the health complications associated with obesity can lead to the leading causes of death in America, heart disease and cancer. Obesity has been growing steadily since 1960, but in the late 80 s obesity levels started to rise like never before. Today six out of ten people are overweight, about 69% and more than one thirdRead MoreObesity : A Controversial And Big Medical Issue Within Today s Society991 Words   |  4 PagesCentral Idea: Obesity has become a controversial and big medical issue within today’s society. (Attention Getter): Take a look around you the next time you go to the store, to the mall, the movies, or anywhere that you go. What you will see is what has apparently become the new trend among children and adults. What you will see has become a big problem and it will continue to grow each year. Is obesity the fastest growing condition in the United States. Read MoreThe Obesity Epidemic : Obesity Essay1696 Words   |  7 PagesThe obesity epidemic proves to be an issue in America and continues to grow with time. In simple terms, obesity is a disorder where the subject has increasing amounts of fat, leading to health problems in the future. This epidemic has steadily increased in American bodies for decades and researchers have tried to find the root causes of this problem. Though there is controversy as to what is the primary cause of this rising epidemic, it is clear that there are many factors that contribute to theRead MoreWeight On Obesity1551 Words   |  7 PagesAll the Weight on Our Shoulders America is in danger; this rising threat is obesity, which is growing as the leading cause of preventable deaths just behind tobacco. Throughout its history, America has seen many different conflicts and threats rise and fall and with each threat. Each generation has risen to the challenge time and time again. Now, it’s the new age generation’s turn to do the same. Obesity is a significant problem and it must be curbed or it will crush us under its weight. As the citizens

The Challenges in Learning Foreign Language Free Essays

Georgiy Sichinava Peter Starr Writing 115 10/11/2012 The challenges in learning foreign language The case of being a foreigner while improving your skills is very common in the contemporary society. A lot more people are crossing the border of the home country either to advance their language skills or to get a better education in a certain sphere. Being the part of this reality, I recently moved to the United States to earn a degree. We will write a custom essay sample on The Challenges in Learning Foreign Language or any similar topic only for you Order Now Thus the situation shown in the David Sedaris’ essay â€Å"Me Talk Pretty One Day† is very close to me. As a matter of fact, I personally know the feelings that author expressed in his essay. Obviously there are plenty of other things that David I have in common. To tell the truth, I suppose each foreign student faces almost the same challenges. The biggest one that a foreigner faces is difference in a way of speaking and people’s behavior. As a result, international students have problems in interpreting the language and understanding the culture. â€Å"My fear and discomfort crept beyond the borders of my classroom and accompanied me out onto the wide boulevards, where, no matter how hard I tried, there was no escaping the feeling of terror I felt whenever anyone asked me a question. (Sedaris 298). In these words David illustrated the hardship of being in a foreign community. Learning second language seems really hard at the beginning. After a while it is getting much easier, but at a certain point you feel that this is it and you will not be able to advance your skills anymore. †Over time, it became impossible to believe that any of us would ever improve . † (Cedaris 299). Even a dedicated person like David had pessimistic thoughts about his improvements. There is a difference between listening to/hearing the foreign language and speaking the one. When you are speaking a foreign language you can only rely on the words you know. However remembering these words as well as appropriately using them is not an easy task. When you are listening/hearing you deal with understanding the words and their meaning. The poorer your vocabulary is, the more likely you are to face the difficulties in understanding the words and thus the meaning of the message. Speaking a foreign language is a great achievement. It requires a long process full of obstacles along the way. A person should learn a lot of words. However this does not guarantee that he will start speaking immediately. As a rule a person has a language barrier. David had that problem. â€Å"Understanding doesn’t mean that you can suddenly speak the language† (Sedaris 299). I had exactly the same experience. Back home I thought I was good at speaking English. But here in the United States the first day of my classes changed my opinion. I found it really hard to understand what people around me were saying. I felt like a black sheep. Even when I understood something, I could not respond correctly just because my vocabulary was far from being enough to express everything I wanted. Besides difficulties with the language, foreigners deal with challenging situations in understanding the culture and the ways local people are. Expectations and the reality do not coincide in most cases. â€Å"As an added discomfort, they were all young, attractive, and well dressed, causing me to feel not unlike PA Kettle trapped backstage after a fashion show. † (Sedaris 295). As for me, I found that people think completely different here. The way people think about life, priorities, humor and everything else is very different. The first day of school is never easy. Even for local students going to a new school for the first time is challenging. And when you do it in a foreign country, you are beyond nervous. This is true about all international students. Obviously David was very nervous on his first day of school. â€Å"The first day of class was nerve-racking because I knew I’d be expected to perform. † (Sedaris 295). Unlike David I did not have any expectations about my first class. I was simply nervous and I could not sleep the whole night. It is very common for a foreign student, who is unable to easily express his opinion out loud, to do lots of thinking of his own. I scrambled to think of an answer to what had obviously become a trick question. How often are you asked what you love in this world? More important, how often are you asked and then publicly ridiculed for your answer? I recalled my mother†¦Ã¢â‚¬  (Sedaris 297) Like David, I did/do lots of analyzing during my classes. I was/am trying to digest everybody†™s messages, comparing them with my own experience. After reading the essay I do believe that the students’ attitude toward teacher was extremely negative. She was the only person who made her students hate her because of er taunts from the first day. Although the teacher was not the nicest person in the world and caused lots of confusion and scared students, the author admitted that teacher’s behavior motivated him to study harder and achieve better results. â€Å"Refusing to stay convicted on the teacher’s charges of laziness, I’d spend four hours a night on my homework, working even longer whenever we were assigned an essay† (Sedaris 298). This proves that David had a desire to advance his language, in order to easily argue with his teacher. In conclusion, I would say that the essay â€Å"Me Talk Pretty One Day† by David Sedaris is a must read story for those who are planning to study abroad. David made a really funny story that shows all the positive and negative aspects of being a foreigner. In fact, being an international student is a really challenging job. But it also the most amazing thing ever happened to me. You rediscover the world, get to know lots of new people and learn new culture. All those eventually help one become stronger and capable of managing the difficult situations. How to cite The Challenges in Learning Foreign Language, Essay examples

Oral-Passive Personality free essay sample

According to Freud, there are five psychosexual stages, including oral stage, anal stage, phallic stage, latency stage and genital stage. (Zimbardo, Johnson, McCann, 2008, p. 446) Once people were born, they immediately entered the oral stage and it lasted nearly two years. In this stage, baby’s main pleasure originated from his or her mouth. They obtain such pleasure through sucking, swallowing and biting. If a child experienced problems in those stages, the situation of fixation would occur and stay long when he or she grew up as an adult. (Schultz, 2008, p. 2) For example, chewing, smoking, nail-biting are the later fixated behaviors that appeared at adulthood. (Zimbardo, Johnson, McCann, 2008, p. 448) In a certain period of time, the baby has to abandon the initial source of satisfaction if he or she started to wean (Honig, Fitzgerald, Herb, 2001, p. 262). That could cause a profound effect on the child’s personality in the future. Shergill (2010) stated, â€Å"If you, in the first eight months of your life, are often frustrated in your need to suckle, perhaps because mother is uncomfortable or even rough with you, or tries to wean you too early, then you may develop an oral-passive character. We will write a custom essay sample on Oral-Passive Personality or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page They often retain an interest in â€Å"oral gratifications†. (p. 429) In other words, people who are too early to be weaned would be desperately in need with oral satisfaction in their adulthood. Consequently, the experience of gratification a child gains in infancy would lead to specific personality in adulthood. If the baby weaned either too early or too late, he or she will develop personalities like passiveness, dependence and gullibility. In my case, my mother weaned me so early because she had serious fever the time when she was feeding me. Therefore, I started to have formula. Owing to the lack of oral gratifications in infancy, I also built up other fixated behaviors like sucking upon pacifier until primary school and biting straws when I was drinking. One of the characteristics of oral-passive personality is dependent. Speaking of dependence, I have been always relied on my mother and my sister. When I do not know how to do my project in my college, I always need my sister’s guidance. Many decisions I do depend on her assistance. Sometimes, she even offers me several of them. When I was form 6 in high school, a big incident happened. I was supposed to go to school for the leader training day in summer holiday. However, my mum asked me to go to Mainland China with her and I agreed. So, I asked her to call the school to take personal day leave. A few days after, when I backed to school, I was summoned to the discipline office. And I had to fill in a form to explain the reason why I was absent on that day. Then I was told that my grade of conduct would be dropped from A- to C+. Therefore, I asked my mum for help because I did not want to be punished. Then my mum and I went to school to meet the dean in the morning during the next school day. My mum did the whole talking part. She spoke for me and I just sat down and said nothing. Only when the teacher questioned me, otherwise, I rarely open my mouth and speak. I was extremely passive in the conversation. Finally, my mum talked her over and I did not have to be punished. From this incident, my oral-passive personality is clearly shown. Due to the overindulgence in childhood, I become excessively dependent on my family. I want them to solve everything troublesome for me. I do not know how to deal with my problems and overcome my hardships. This incident is just a small stuff and anyone in that age should or can handle it by themselves. Nevertheless, I, an eighteen-year-old form 6 student, cannot cope with that little problem. That is all related to my gratification in infant. I lost the initial source of satisfaction of sucking from mother’s nipple too early and now I am frustrated in need of oral satisfaction. Hence, I love to suck upon pacifier when I was 6 and bite straws when I was drinking.