Fresh eyes will allow you to find things you might not otherwise have seen.

Fresh eyes will allow you to find things you might not otherwise have seen.

Here are some points to consider when proofreading and editing:

The Purdue OWL website has much more detail regarding the proofreading process.

Students regularly underestimate the right time it can take to create an essay, in particular the look and researching stages.

Before beginning your essay, take a good look at the Massey University assignment planning calculator.
You might be surprised how long the whole process takes!

As you can plainly see through the assignment planning calculator, if you only start your essay several days prior to the due date, you will need to do things too soon.

if you were to think of this essay/cake analogy, you need time for you to mix all of the ingredients properly, or the final result won’t be what you would like to share with others!

To create a 1000 word essay, ideally you need to allow yourself about 3 weeks.

Let’s have a look at how an essay time management ‘cake’ could possibly be divided into slices:

You can observe that the biggest part of energy is used on the planning/research elements and redrafting/editing/proofreading elements, which together should comprise around 60% of energy.

Take a good look at another model to also see what you need certainly to consider:

This is actually the final type of the essay that is chocolate. You may also download it as a pdf document.

Since Spanish explorers brought back chocolate from the “” new world “”, chocolate consumption has grown to become a worldwide phenomenon. A derivative of the cacao bean, was consumed as a drink, only later achieving mass popularity in tablet or bar form at first, chocolate. However, chocolate’s popularity that is inherent not equate to it possessing healthy properties, as suggested because of the title. The realities of chocolate are more down to earth; a true number of those realities would be addressed in this article. Chocolate has chemical properties that may influence mood and there is evidence that is possible some positive impacts of chocolate on cardiovascular health. Yet, such attributes that are positive counterbalanced somewhat by the argument that, in a few instances, chocolate can be viewed a drug in place of a food. Moreover, there is the probability of some correlation between over-consumption of chocolate and obesity. Thus, it is argued that despite chocolate’s effect that is positive some cases on mood while the cardiovascular system it has in addition been associated with addiction and obesity.

Use of chocolate is something that numerous enjoy, and there is evidence (Parker, Parker, & Brotchie, 2006) that high carbohydrate foods such as for example chocolate do have a ‘feel good’ effect. Moreover, Scholey and Owen (2013) in a systematic article on the literature on the go point to several studies, such as Macht and Dettmer (2006) and Macht and Mueller (2007), which may actually confirm this effect. Yet, as Parker, Parker and Brotchie (2006, p. 150) note, the feeling ramifications of chocolate “are as ephemeral as holding a chocolate in one’s mouth”. In addition, mood is something this is certainly tough to isolate and quantify, and besides the study by Macht and Dettmer (2006) there seems to be little research on any more term mood affecting influences of chocolate. Another point is raised by Macht and Dettmer (2006), whose study discovered that positive responses to chocolate correlated more with anticipation and temporary pleasure that is sensory whereas guilt was also a statistically significant factor for many, for whom the ‘feel-good’ effect will be minimalised. The‘feel good’ effect and more negative emotions as these authors stress, “temporal tracking of both positive and negative emotions” (p.335) before and after consuming chocolate in future studies could help in further understanding.

Another possible influence that is positive of is upon cardiovascular health. Chocolate, processed accordingly, could be a provider of significant levels of heart-friendly flavanols (Hannum, Schmitz, & Keen, 2002) that assist in delaying blood clotting and inflammation that is reducingSchramm et al., 2001). Such attributes of flavanols in chocolate need to be considered into the context of chocolate’s other components – approximately 30% fat, 61% carbohydrate, 6% protein and 3% liquid and minerals (Hannum, Schmitz, & Keen, 2002). The answer to maximising the advantages of flavanols in chocolate generally seems to lie into the standard of fats present. Cocoa, which is simply chocolate without the fat, is the most obvious candidate for maximising heart health, but as Hannum, Schmitz and Keen (2002) note, most cocoa products are made through an alkali process which destroys many flavanols. Optimal maximisation for the flavanols involves compounds that are such contained in cocoa and chocolate products at levels where these are generally biologically active (Ariefdjohan & Savaiano, 2005).

The biological makeup of chocolate can also be relevant in determining whether chocolate is way better regarded as a food or a drug, however the boundaries between indulgence and behaviour that is addictive unclear. Chocolate contains some biologically active elements including methylxanthines, and cannabinoid-like unsaturated essential fatty acids (Bruinsma & Taren, 1999) which may represent a neurochemical dependency possibility of chocolate, yet can be found in exceedingly small amounts. Interestingly, and linked to chocolate and mood, Macdiarmid and Hetherington (1995) claim their study found that “self-identified chocolate ‘addicts’” reported a negative correlation between chocolate consumption and mood. This really is perhaps indicative of addictive or type behaviour that is compulsive. However, as Bruinsma and Taren (1999) note, eating chocolate can represent a sensory reward based, luxurious indulgence, based around texture, aroma and flavour anticipation, rather than a neurochemically induced craving. Yet, it was argued that chocolate can be used as a type of self-medication, particularly in relation to magnesium deficiency. A study by Pennington (2000 in Steinberg, Bearden, & Keen 2003) noted that ladies do not generally meet US guidelines for trace elements, including magnesium. This correlates with earlier studies done by Abraham and Lubran (1981), who found a high correlation between magnesium deficiency and nervous tension in women. Thus, tension-related chocolate cravings could possibly be a resume writing service biological entity fuelled by magnesium deficiency. Overall, however, any difficulty . the proportion of men and women using chocolate as a drug instead of a food based sensory indulgence is small, though further research might prove enlightening.

A final point to consider in terms of chocolate is the perception that chocolate is related to obesity. One is thought as being obese when their Body Mass Index is more than 30. The literature on chocolate and obesity has clearly demonstrated that there are no specific correlations between the two variables (Beckett, 2008; Lambert, 2009). This is typified by the findings of Mellor (2013), who found that, over a period of eight weeks of eating 45 grams of chocolate per day, a small grouping of adults demonstrated no weight increase that is significant. As Lambert (2009) notes, chocolate consumption alone is not very likely to cause obesity, unless large amounts of other calorie dense foods are consumed and this calorie dense intake is higher than needed for bodily function, bearing in mind degrees of activity. The stereotypical ‘chocoholic’ seems almost certainly going to consume a great many other sweet foods and get less likely to want to take exercise than many other people, so chocolate consumption is only one possible variable when considering what causes obesity.

Chocolate and obesity consumption seems to have no proven correlations. Yet, in this article, many chocolate focused arguments have already been presented, like the transient effectation of chocolate on mood additionally the undeniable fact that it really is as likely to create feelings of guilt as of well-being. Another possible positive dimension to chocolate is a correlation with cardiovascular health. Yet the possibility great things about flavanols in chocolate are currently offset by the high fat/carbohydrate content of many forms of chocolate. Whether chocolate is a food or a drug can also be unclear. The literature outlines the chemical properties of chocolate which may help explain some addictive type behaviour, particularly in regards to nervous tension in women, but there is also a very good research give attention to chocolate as a indulgence that is sensory-based. It can therefore be said that chocolate just isn’t a healthy food, but can be enjoyed as part of a wholesome and balanced lifestyle and diet.

‘Integrity’ pertains to ‘honesty’, and academic integrity involves writing in an honest way, to make certain that no one will think you will be claiming that words or ideas from someone else are your own. This is very important in academic writing in western countries, and you might be accused of plagiarism, which is a serious offence at university if you do not do this.

Plagiarism means someone that is using words, ideas or diagrams without acknowledgement.

Needless to say, when we write an essay we have to make reference to other people’s ideas. We gave a number of the reasons for this before:

  • To show respect for others’s ideas and work
  • To clearly identify information coming from another source
  • To distinguish an source that is external your interpretation or your own personal findings
  • To support your arguments that are own this provides you with you more credibility
  • To exhibit evidence of wide (and understood) reading
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