Major Wars and Conflicts of the 20th Century

The 20th century was dominated by wars and conflicts that often altered the balance of  power around the globe. The 20th century saw the emergence of total wars, such as World War I and World War II, which were  large enough to encompass nearly the entire world. Other wars, like the Chinese Civil War, remained local but still caused the deaths of millions of people. The reasons for the wars varied from expansion disputes  to  upsets in government to the  intentional murder of an entire people. However, they all shared one thing: an extraordinary number of deaths. Which Was the Deadliest War of the 20th Century? The largest and bloodiest war of the 20th century (and of  all time) was World War II. The conflict, which lasted from 1939 to 1945, involved most of the planet. When it was finally over, more than 60 million people were dead. Of that enormous group, which represents about 3 percent of the entire world population at the time, the huge majority (well over 50 million) were civilians. World War I was also bloody, with 8.5 million military deaths plus an estimated 13 million more civilian fatalities. If we were to add in the deaths caused by the  1918  influenza epidemic, which was spread by returning soldiers at the end of  World War I,  the WWI total would be much higher, since the epidemic alone was responsible for  50 to 100 million deaths. Third in the list of bloody wars of the 20th century is the Russian Civil War, which caused the deaths of an estimated 9 million people. Unlike the two world wars, however, the Russian Civil War did not spread across Europe or beyond. Rather, it was a struggle for power following the Russian Revolution, and it pitted the Bolsheviks, headed by Lenin, against a coalition called the White Army. Interestingly, the Russian Civil War was over 14 times deadlier than the American Civil War, which saw the deaths of 620,000. The American Civil War was by far the deadliest war in history for United States soldiers. The second deadliest war in terms of American deaths was World War II in which 405,399 Americans died. The List of Major Wars and Conflicts of the 20th Century All of these wars, conflicts, revolutions, civil wars, and genocides shaped the 20th century. Below is a chronological list of the major wars of the 20th century. 1898–1901 Boxer Rebellion1899–1902 Boer War1904–1905 Russo-Japanese War1910–1920 Mexican Revolution1912–1913 First and Second Balkan Wars1914–1918 World War I1915–1918 Armenian Genocide1917 Russian Revolution1918–1921 Russian Civil War1919–1921 Irish War of Independence1927–1937 Chinese Civil War1933–1945 Holocaust1935–1936 Second Italo-Abyssinian War (also known as the Second Italo-Ethiopian War or the Abyssinian War)1936–1939 Spanish Civil War1939–1945 World War II1945–1990 Cold War1946–1949 Chinese Civil War resumes1946–1954 First Indochina War (also known as the French Indochina War)1948 Israel War of Independence (also known as the Arab-Israeli War)1950–1953 Korean War1954–1962 French-Algerian War1955–1972 First Sudanese Civil War1956 Suez Crisis1959 Cuban Revolution1959–1975  Vietnam War1967 Six-Day War1979–1989 Soviet-Afgha n War1980–1988 Iran-Iraq War1990–1991 Persian Gulf War1991–1995 Third Balkan War1994 Rwandan Genocide

Diversion Headworks - 3686 Words

MODULE III DIVERSION HEAD WORKS A hydraulic structure which supplies water to the off taking canal is called a head work. Head works are of two types. 1.Storage head works 2.Diversion head works. 1.Storage head works. It stores water during the period of excess supplies in the river and releases it when demand overtakes available supplies. 1.Diversion head works It serves to divert the required supply in to the canal from the river. A diversion head works serves the following purposes. 1. It raises the water level in the river so that commanded area can be increased. 2. It regulates the intake of water in to the canal. 3. It controls the silt entry in to the canal. 4. It reduces fluctuations in the level of†¦show more content†¦The safety against undermining cannot simply be obtained by considering a flat average gradient but by keeping this gradient well below critical. 4. Bligh makes no distinction between outer and inner faces of sheet piles or the intermediate sheet pile where as according to investigation the outer faces end sheet piles are much more effective than ones. 5. Loss of head does not take place in the same proportion as creep length. Also the uplift pressure distribution is not linear but follows as sine curve. 6. Bligh does not specify the absolute necessity of providing a sheet pile at D/S end whereas it is absolutely essential to have a deep vertical cut off at D/S end to prevent undermining. DESIGN OF VERTICAL DROP WEIR The complete design of vertical drop weir consists of the design calculations for the following. 1. Hydraulic calculations for fixing various elevations. 2. Design of weir well. 3. Design of impervious apron. 4. Design of inverted filter and D/S talus. 1. Hydraulic calculations. Before starting the design calculations the following data must be known. Maximum flood discharge. H.F.L. before construction of weir. D/S bed level. F.S.L. of canal taking off from the river. Allowable afflux. Lacey’s silt factor f. 1. The length of water way (L) is calculated from Lacey’s regime formula L = 4.75 Q 1/2 ---------------------------- (1) Where L = Length of water way in meters. Q =Show MoreRelatedConstruction Process For A Water Irrigation System Essay1201 Words   |  5 Pagesconsiderable energy, corrugated steel pipes offer energy-dissipating advantages. On flat terrains, energy loss through a culvert is undesirable; hence, concrete pipes are more appropriate (Simon, 1997) 2.2.2 Canal At the diversion structure, a headwork controls the flow into a canal. Main canal is the canal that gathers water supplies from the river and usually direct irrigation from the waters of this canal is not carried out (Kharagpur, 2008). This acts as a feeder channel to the branchRead MoreWater as a Source of Future Conflict in Sa26984 Words   |  108 Pageshundred are killed before cease-fire was declared. (e) March 1965 - July 1966. Syria and Israel had exchanged fire over all-Arab plan to pass on the headwaters of the Jordan River, most possibly to prevent Israeli national water carrier, a diversion plan that was out-of-basin from the Sea of Galilee. (f) April - August 1975. A low-flow year next to the Euphrates, as upstream dams were being filled, the Iraqis claimed that the stream reaching its territory was unbearable, and requested

Basic Kitchen Organization Free Essays

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering f unctions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchen Restaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. We will write a custom essay sample on Basic Kitchen Organization or any similar topic only for you Order Now -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads. Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. Kitchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and b everage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain administrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes - Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishes -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calcul ates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory functions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Co oking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100Â °C Oil: 130Â °C-150Â °C PoachingStove/OvenStove: 65Â °C-80Â °C Oven: 165Â °C Boiling or SimmeringStoveBoiling: 100Â °C Simmering: 95Â °C – 98Â °C SteamingStove/Steamer100Â °C – 120Â °C Deep Fat FryingDeep Fat Fryer170Â °C – 180Â °C Sauteing or Pan-FryingStove165Â °C – 200Â °C GrillingGrill240Â °C – 190Â °C Gratinate or Au GratinOven/Salamander240Â °C – 280Â °C BakingOven130Â °C – 260Â °C RoastingOven200Â °C – 220Â °C Finishing: 180Â °C Butter RoastingOvenStart: 140Â °C Finish: 160Â °C Braising/GlazingOven Meat Oven Vegetables Start: 200Â °C Cook: 160Â °C – 180Â °C Start: 140Â °C Finish: 160Â °C Glazing VegetablesStoveCook: 95Â °C – 98Â °C StewingStove95Â °C – 98Â °C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingredients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving P oaching -For cooking tender ingredients which are high in protein at a low temperature (65Â °C – 80Â °C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98Â °C – 100Â °C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredient s cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95Â °C – 98Â °C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100Â °C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastri es -Done in plant fat (shortening) at 170Â °C – 180Â °C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170Â °C – 180Â °C and never heat oil above 200Â °C oIf not in use, turn fryer temperature down to 90Â °C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180Â °C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs , etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, seafood, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentation Baking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, th e product will have a shiny brown crust and moist, tender meats due to the slow cooking process Stewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce How to cite Basic Kitchen Organization, Papers

Calibration of volumetric glassware free essay sample

In this section you will determine the mass of a clean, dry weighing bottle under various conditions. Unless instructed otherwise, you should handle the bottle with your crucible tongs, gloves, or lint-free paper and measurements should be made to the nearest 0. 1 mg. Begin by placing the weighing bottle and cap (with cap removed) in the oven for about 5 minutes. Remove and re-mass while warm. Follow the change in its apparent mass for several minutes, reweighing every thirty seconds. Record all masses including the final constant value. After massing the weighing bottle, roll it around in your hand (handle the bottle with your fingers) and then re-mass and compare the two masses. How should weighing bottles be handled on a regular basis? 3. Next, wipe the bottle clean with a dry, lint-free cloth or tissue and reweigh. Record all observations. 4. Hold the weighing bottle and inch from your mouth and breathe on it several times. Re-mass and compare with previous data. 5. Discuss your results in your laboratory write-up. PART B- CALIBRATION OF VOLUMETRIC GLASSWARE Throughout the semester, you will be required to make accurate measurements of volume. The primary means of doing so will be by using either a volumetric pipet, a Mohr pipet, a micropipet, or a buret. Many manufacturers calibrate their glassware so that the true volume is within specified limits of the labeled volume. In cases where particularly accurate measurements are needed, it may be necessary to make a more accurate calibration of your volumetric containers. In this experiment you will calibrate a buret, a volumetric pipet, and a micropipet. In order to prevent difficulties with access to the analytical balances, please perform all pipetting and volume measurement manipulations at your normal lab station, then transport the bottle to the analytical balance to mass it. 1. If you have any questions concerning the use of any of the volumetric glassware necessary for the experiment, be certain to refer to Chapter 2 in your textbook. Additional information can be obtained from your instructor. A summary of the calibration techniques are provided on pgs 43 (pipet) and 49-50 (buret). 2. Place about 250 mL of distilled, deionized water in a 400-mL beaker. Place a thermometer in the beaker containing the water and leave it in place through the remainder of the experiment. If the temperature of the water is not identical to that of the room temperature, allow the water to equilibrate to room temperature. Record the temperature of the equilibrated water. If the temperature of the water changes during the experiment, record the changed temperature. Use the temperature recorded just prior to each mass measurement to do the calculations described later in the experiment. Why are these calculations necessary? How much effect does the temperature of the water have upon the actual delivery of the pipet or buret? 3. Label the 4 plastic bottles, one for each different volumetric device to be calibrated, with an identifying tag for each of the pieces of glassware that you will calibrate. Cap the bottles and weigh to the nearest 0. 1 milligram. Record the masses. 4. Using the 10-mL volumetric pipet, transfer a water sample to the appropriately labeled bottle. Replace the bottles cap and reweigh the bottle to the nearest 0.1 mg. 3 5. Repeat step 4 with the same pipet into the same bottle until you have made at least 8 repeat deliveries. You should at this point have recorded a total of 9 masses for the bottle. 6. With your second plastic bottle do a similar exercise using the Eppendorf micropipet instead of the volumetric pipet. Ask your instructor to show you the correct way to use the micropipet. A volume size of 100 ? L or greater is appropriate for this analysis. Be certain to put approximately 10 mL of liquid in the bottle before you begin your measured deliveries. Why is this done? 7. The third piece of equipment that you need to calibrate are your burets. Fill the buret with distilled, deionized water so that the meniscus is above the zero mark. (Be absolutely certain that there are no air bubbles in the tip of the buret before calibrating it. ) Slowly, allow approximately 5 mL of the water to drain into the bottle, wait 30 seconds for the drainage from the wall of the buret, and read the meniscus to the nearest. You should never attempt to start the buret at 0. 00 mL. Points will be deducted from your lab score whenever either of these guidelines is violated**) Touch the tip of the buret to the inner lip of the bottle, cap the bottle and reweigh. Repeat this procedure using approximately 5. 00 mL additions (5. 00 to 10. 00, 10. 00 to 15. 00, etc, until you reach 50. 00 mL) read accurately from the buret. In each case make sure that you carefully write down the true reading of the buret. Your instructor will find it very unlikely that you delivered exactly 5. 00 mL from the buret in each step! Once you have completed calibrating your first buret, repeat the same procedure for the second buret. CALCULATIONS All calculations and requested graphs to be performed in this laboratory should be done using a spreadsheet program such as Microsoft Excel. It is important to understand the role of spreadsheets in data manipulation and graphing as you will make use of these skills throughout the semester. Use the difference in mass between each set of two consecutive mass measurements to determine the mass of water delivered by the glassware being tested. Consider the application of a correction for buoyancy errors in this mass. Once the true masses are known, find the volume delivered by making a density correction for each mass measurement obtained in your experiment (Remember that the temperature of the water at each massing is important when making this correction). Where might you find information about the density of water as a function of temperature? Calculate the average volume, the standard deviation, and the percent standard deviation of the results obtained with each pipet. Compare and contrast the accuracy of the two pipets you calibrated. How does the precision of each of the pipets compare? Does yours volumetric pipet 4 meet the National Bureau of Standards requirements for class A glassware? Calculate the volume of water contained in each delivery from your buret. Compare it to the value you read from the buret scale. How does each compare? Summarize the net percent error in delivery from your buret and comment upon it. If it is a significant error, based on an expectation of the tolerance of your buret, you may wish to apply a correction to all future data obtained with this buret. Include in the Report 1. Set up tables and perform your calculations (see example in text (pg. 50)) in Microsoft Excel, using the volume of water corrected to 20? C. 2. Using the spreadsheet, graph the calibration curve for each buret. These graphs should be similar to Figure 3-3, page 54 of Harris. 3. Calculate the average volume delivered by the 10 mL pipet, the N-1 standard deviation and the 95% confidence interval for your pipet data and state your final value. 4. Compare your buret results with the tolerances in Table 2-2, page 35 of Harris. 5. Compare your pipet results with the tolerances in Table 2-4, page 38 of Harris. 6. Assume 36. 45 mL of a solution is delivered from your buret. Calculate the amount your buret actually delivered. (Do this for both burets). Note: You need your buret calibration graphs throughout the semester to correct your buret readings so it is important to do a very careful job today. The error plotted indicates the amount that should be added to the buret reading to give the true volume delivered. Interpolation is used for readings between those corresponding to the calibration measurements.

Set The World On Fire by Black Veil Brides free essay sample

I have never been the one to listen to rock music. That is until i took a listen to a rock group with the sounds of Kiss and Motley Crue, the Black Veil Brides. In the family, my brother was the one to listen to rock and screams, but i listened to rap and pop like any other teenage girl. But this band, just one band changed all that. I used to ignore my brother and tell him his music sucked before i actually took the time to listen to it, now i live for it. I got to concerts, i dress up sometimes. all thank to this band. their new album Set The World On Fire is definitely good. From Fallen Angels to the song itself Set The World On Fire, this album will blow your ears away. Dont just turn around and point your nose up and say i dont like it. We will write a custom essay sample on Set The World On Fire by Black Veil Brides or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page just give it a listen and i will guarantee youll love it. From the masterful guitar works of Jake Pitts and Jeremy Jinxx Ferguson to the Bass playing of Ashley Purdy, then to the sweet but hard playing of the drums by Christian CC Coma (Mora) to the melodic voice of one Andy Biersack. just go on youtube and listen to one song and youlll be hooked on this band. the new kids on the scene. Just try and maybe you might want to join the BVB army and Set The World On Fire Set The World On Fire by Black Veil Brides free essay sample The Black Veil Brides album has made its way on to my self and into my heart as my number 1 favorite album Black Veil Brides has really hit right on the mark this time were there past albums were good this exceeds my expectations. Set The World on Fire by Black Veil Brides free essay sample Here Comes the Brides†¦ Except this 5-man band, Black Veil Brides, from Los Angeles, California, are surely not your typical ladies in white gowns. Dressed in black leather, ripped clothing, dark makeup, and a heavy rock/ metal sound, it’s positive that these men stand out. However, they are not just about screaming pointless lyrics. In fact, their newest album, Set the World on Fire, contains very minimal screaming. Their music delivers the heart-warming message of being yourself, and helps kids cope with the fact that they will not always be accepted for it. The founder and lead singer of Black Veil Brides is Andy Biersack. Making up the rest of the quintet are guitarists Jinxx and Jake, drummer Christian ‘CC’ Coma, and bassist Ashley Purdy. The name Black Veil Brides is derived from a Catholic term, referring to when a nun enters a convent, giving up the pleasures of life. We will write a custom essay sample on Set The World on Fire by Black Veil Brides or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Andy always enjoyed the idea of devoting your entire life to something, which to him was music. Although their name or image may deceive you, every member is a male in their twenties. Influenced by Kiss and Motley Crue, the Brides have developed a large fan base, mostly consisting of teenagers. That isn’t to say adults are not fans, too. I have seen plenty of parents come –in full makeup attire- to shows alongside their children. Black Veil Brides was formed in 2006 in Andy’s hometown of Ohio. The band name was originally Biersack, and there were many member changes. Eventually, Andy moved to Los Angeles and met Ashley Purdy. Together they began the new band, and with a few more adjustments, Andy had finally found permanent members. The band began touring around late 2009, and has constantly been on the road ever since. Black Veil Brides has been featured in magazines such as The Big Cheese, AP Tour, and Kerrang, and won a Revolver Golden God Award and Kerrang – Best International Newcomer. They soon will be touring with well-known band Avenged Sevenfold. Black Veil Brides’ sophomore album, Set the World on Fire, also the title of a song on the record, was released on June 14th. It hit number three on the rock album chart. Andy says he and the others wanted to â€Å"show how we had naturally grown as a band and as songwriters.† The song â€Å"Fallen Angels† was released as a single, and â€Å"Smoke and Mirrors† was a bonus track. The 3 most fast paced songs on the album are â€Å"New Religion†, â€Å"Youth and Whiskey†, and â€Å"The Legacy†. I can already see the mosh pits forming just by listening to those tracks. â€Å"Ritual† and â€Å"Saviour† are slower acoustic songs. Saviour has beautiful guitar riffs and maintains the band’s encouraging message with passionate lyrics, such as the chorus: â€Å"A saviour will be there, when you are feeling alone. A saviour for all that you do, so live freely without their harm.† The two songs that didn’t stand out to me as much were â€Å"God Bless You† and â€Å"Love Isn’t Always Fair†. I found the instruments sounded very generic, and the lyrics weren’t unique or special. Overall, I thought this was an outstanding album, and it was clear the Brides worked extremely hard on it to create a unique variety of songs. If you haven’t yet, give Black Veil Brides a listen. There’s something on the album for everyone.

Choosing an ISP essays

Choosing an ISP essays There are many things to consider when selecting an Internet Service Provider (Also known as ISP). Because there are so many people that have computers, at home, work, or school, there has been a great demand for internet access. The out come is that we know have a great selection of ISPs. Of course many people have very different needs and different reasons for choosing different Internet Service Providers. I will list a few of the ISPs that I have researched and let you know what to look for when selecting yours. First we I will give you a little information about a couple of providers. One of the most renowned providers is America Online (AOL). There is also Earthlink, ATs I will begin with America Online. AOL is very well known because it is one of the most frequently advertised of all service providers. It offers the keyword feature that allows you to type a word or two instead of the full web address which saves time and effort. One the most famous features are its E-Mail and Instant Messaging. Instant Messaging allows you to have a real time conversation with any other AOL user who is logged on at the same time that you are. This is a very nice feature, but the down side to it is that the other person must be an AOL subscriber that is currently online. Their E-Mail service is similar to any other E-Mail service. The transmission speed is 56 kbps for dial up connections. AOL does offer high speed internet access through DSL and cable. Dial up access costs about $23 a month for unlimited ...

Nelson Rolihlahla Mandela - Former President of South Africa

Nelson Rolihlahla Mandela - Former President of South Africa Date of birth: 18 July 1918, Mvezo, Transkei.Date of death: 5 December 2013, Houghton, Johannesburg, South Africa Nelson Rolihlahla Mandela was born on 18 July 1918 in the small village of Mvezo, on the Mbashe River, district of Umtata in Transkei, South Africa. His Father named him Rolihlahla, which means pulling the branch of the tree, or more colloquially troublemaker. The name Nelson was not given until his first day at school. Nelson Mandelas father, Gadla Henry Mphakanyiswa, was the chief by blood and custom of Mvezo, a position confirmed by the paramount chief of the Thembu, Jongintaba Dalindyebo. Although the family is descended from Thembu royalty (one of Mandelas ancestors was paramount chief in the 18th century) the line had passed down to Mandela through lesser Houses, rather than through a line of potential succession. The clan name of Madiba, which is often used as a form of address for Mandela, comes from the ancestral chief. Until the advent of European domination in the region, chieftaincy of the Thembu (and other tribes of the Xhosa nation) was by patrimonial decent, with the first son of the major wife (known as the Great House) becoming automatic heir, and the first son of the second wife (the highest of the lessor wives, also known as the Right Hand House) being relegated to creating a minor chiefdom. The sons of the third wife (known as the Left Hand House) were destined to become advisors to the chief. Nelson Mandela was the son of the third wife, Noqaphi Nosekeni, and could have otherwise expected to become a royal advisor. He was one of thirteen children, and had three elder brothers all of whom were of higher rank. Mandelas mother was a Methodist, and Nelson followed in her footsteps, attending a Methodist missionary school. When Nelson Mandelas father died in 1930, the paramount chief, Jongintaba Dalindyebo, became his guardian. In 1934, a year during which he attended three month initiation school (during which he was circumcised), Mandela matriculated from Clarkebury Missionary school. Four years later he graduated from Healdtown, a strict Methodist college, and left to pursue higher education at the University of Fort Hare (South Africas first university college for Black Africans). It was here he first met his lifelong friend and associate Oliver Tambo. Both Nelson Mandela and Oliver Tambo were expelled from Fort Hare in 1940 for political activism. Briefly returning to Transkei, Mandela discovered that his guardian had arranged a marriage for him. He fled towards Johannesburg, where he obtained work as a night-watchman on a gold mine. Nelson Mandela moved into a house in Alexandra, a Black suburb of Johannesburg, with his mother. Here he met Walter Sisulu and Walters fiancà ©e Albertina. Mandela started working as a clerk in a law firm, studying in the evening through a correspondence course with the University of South Africa (now UNISA) to complete his first degree. He was awarded his Bachelors degree in 1941, and in 1942 he was articled to another firm of attorneys and started upon a law degree at the University of Witwatersrand. Here he worked with a study partner, Seretse Khama, who would later become the first president of an independent Botswana. In 1944 Nelson Mandela married Evelyn Mase, a cousin of Walter Sisulu. He also began his political career in earnest, joining the African National Congress, ANC. Finding the existing leadership of the ANC to be a dying order of pseudo-liberalism and conservatism, of appeasement and compromise., Mandela, along with Tambo, Sisulu, and a few others formed the African National Congress Youth League, ANCYL. In 1947 Mandela was elected as secretary of the ANCYL, and became a member of the Transvaal ANC executive. By 1948 Nelson Mandela had failed to pass the exams required for his LLB law degree, and he decided instead to settle for the qualifying exam which would allow him to practice as an attorney. When DF Malans Herenigde Nationale Party (HNP, Re-united National Party) won the 1948 election, Mandela, Tambo, and Sisulu acted. The existing ANC president was pushed out of office and someone more amenable to the ideals of the ANCYL was brought in as a replacement. Walter Sisulu proposed a programme of action, which was subsequently adopted by the ANC. Mandela was made president of the Youth League in 1951. Nelson Mandela opened his law office in 1952, and a few months later teamed up with Tambo to create the first Black legal practice in South Africa. It was difficult for both Mandela and Tambo to find time for both their legal practice and their political aspirations. That year Mandela became president of the Transvaal ANC, but was banned under the Suppression of Communism Act – he was prohibited from holding office within the ANC, banned from attending ANY meetings, and restricted to the district around Johannesburg. Fearing for the future of the ANC, Nelson Mandela and Oliver Tambo initiated the M-plan (M for Mandela). The ANC would be broken down into cells so that it could continue to operate, if necessary, underground. Under the banning order, Mandela was restricted from attending meeting, but he drove down to Kliptown in June 1955 to be part of the Congress of the People; and by keeping to the shadows and the periphery of the crowd, Mandela watched as the Freedom Charter was adopted by all the groups involved. His increasing involvement in the anti-Apartheid struggle, however, caused problems for his marriage and in December that year Evelyn left him, citing irreconcilable differences. On 5 December 1956, in response to the adoption of the Freedom Charter at the Congress of the People, the Apartheid government in South Africa arrested a total 156 people, including Chief Albert Luthuli (president of the ANC) and Nelson Mandela. This was almost the entire executive of the African National Congress (ANC), Congress of Democrats, South African Indian Congress, Coloured Peoples Congress, and the South African Congress of Trade Unions (collectively known as the Congress Alliance). They were charged with high treason and a countrywide conspiracy to use violence to overthrow the present government and replace it with a communist state. The punishment for high treason was death. The Treason Trial dragged on, until Mandela and his 29 remaining co-accused were finally acquitted in March 1961. During the Treason Trial Nelson Mandela met and married his second wife, Nomzamo Winnie Madikizela. The 1955 Congress of the People and its moderate stance against the policies of the Apartheid government eventually led to the younger, more radical members of the ANC to break away: the Pan Africanist Congress, PAC, was formed in 1959 under the leadership of Robert Sobukwe. The ANC and PAC became instant rivals, especially in the townships. This rivalry came to a head when the PAC rushed ahead of ANC plans to hold mass protests against the pass laws. On 21 March 1960 at least 180 black Africans were injured and 69 killed when the South African police opened fire on approximately demonstrators at Sharpeville. Both the ANC and PAC responded in 1961 by setting up military wings. Nelson Mandela, in what was a radical departure from ANC policy, was instrumental in creating the ANC group: Umkhonto we Sizwe (Spear of the Nation, MK), and Mandela became the MKs first commander. Both the ANC and PAC were banned by the South African government under the Unlawful Organisations Act in 1961. The MK, and the PACs Poqo, responded by commencing with campaigns of sabotage. In 1962 Nelson Mandela was smuggled out of South Africa. He first attended and addressed the conference of African nationalist leaders, the Pan-African Freedom Movement, in Addis Ababa. From there he went to Algeria to undergo guerrilla training, and then flew to London to catch up with Oliver Tambo (and also to meet members of the British parliamentary opposition). On his return to South Africa, Mandela was arrested and sentenced to five years for incitement and illegally leaving the country. On 11 July 1963 a raid was undertaken on Lilieslief farm in Rivonia, near Johannesburg, which was being used by the MK as headquarters. The remaining leadership of the MK was arrested. Nelson Mandela was included at trial with those arrested at Lilieslief and charged with over 200 counts of sabotage, preparing for guerrilla warfare in SA, and for preparing an armed invasion of SA. Mandela was one of five (out of the ten defendants) at the Rivonia Trail to be given life sentences and sent to Robben Island. Two more were released, and the remaining three escaped custody and were smuggled out of the country. At the end of his four hour statement to the court Nelson Mandela stated: During my lifetime I have dedicated myself to this struggle of the African people. I have fought against white domination, and I have fought against black domination. I have cherished the ideal of a democratic and free society in which all persons live together in harmony and with equal opportunities. It is an ideal which I hope to live for and to achieve. But if needs be, it is an ideal for which I am prepared to die. These words are said to sum up the guiding principles by which he worked for liberation of South Africa. In 1976 Nelson Mandela was approached with an offer by Jimmy Kruger, the Minister for Police serving under President BJ Vorster, to renounce the struggle and settle in the Transkei. Mandela refused. By 1982 international pressure against the South African government to release Nelson Mandela and his compatriots was growing. The then South African president, PW Botha, arranged for Mandela and Sisulu to be transferred back to the mainland to Pollsmoor Prison, near Cape Town. In August 1985, approximately a month after the South African government declares a state of emergency, Mandela was taken to hospital for an enlarged prostate gland. On his return to Pollsmoor he was placed in solitary confinement (having a whole section of the jail to himself). In 1986 Nelson Mandela was taken to see the Minister of Justice, Kobie Coetzee, who requested once again that he renounce violence in order to win his freedom. Despite refusing, restrictions on Mandela were somewhat lifted: he was allowed visits from his family, and was even driven around Cape Town by the prison warder. In May 1988 Mandela was diagnosed with tuberculosis and moved to Tygerberg hospital for treatment. On release from hospital he was moved to secure quarters at Victor Verster Prison near Paarl. By 1989 things were looking bleak for the Apartheid regime: PW Botha had a stroke, and shortly after entertaining Mandela at the Tuynhuys, the presidential residence in Cape Town, he resigned. FW de Klerk was appointed as his successor. Mandela met with De Klerk in December 1989, and the following year at the opening of parliament (2 February) De Klerk announced the unbanning of all political parties and the release of political prisoners (except those guilty of violent crimes). On 11 February 1990 Nelson Mandela was finally released. By 1991 the Convention for a Democratic South Africa, CODESA, was set up to negotiate constitutional change in South Africa. Both Mandela and De Klerk were key figures in the negotiations, and their efforts were jointly awarded in December 1993 with the Nobel Peace Prize. When South Africas first multi-racial elections were held in April 1994, the ANC won a 62% majority. (Mandela revealed later that he was worried that it would achieve the 67% majority that would allow it to re-write the constitution.) A Government of National Unity, GNU, was formed – based on an idea proffered by Joe Slovo, the GNU could last for up to five years as a new constitution was drawn up. It was hoped that this would allay the fears of South Africas whites population suddenly faced with majority Black rule. On 10 May 1994 Nelson Mandela made his inaugural presidential speech from the Union Building, Pretoria: We have at last, achieved our political emancipation. we pledge ourselves to liberate all our people from the continuing bondage of poverty, deprivation, suffering, gender, and other discrimination. Never, never, and never again shall it be that this beautiful land will again experience the oppression of one by another... Let freedom reign. God Bless Africa! Shortly after he published his autobiography, Long Walk to Freedom. In 1997 Nelson Mandela stepped down as leader of the ANC in favour of Thabo Mbeki, and in 1999 he relinquished the post of president. Despite claims to have retired, Mandela continues to have a busy life. He was divorced from Winnie Madikizela-Mandela in 1996, the same year that the press realised he was having a relationship with Graà §a Machel, the widow of Mozambiques former president. After heavy prompting by Archbishop Desmond Tutu, Nelson Mandela and Graà §a Machel were married on his eightieth birthday, 18 July 1998. This article first went live on 15 August 2004.