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Fresh eyes makes it possible to find things you might not otherwise have experienced.

Fresh eyes makes it possible to find things you might not otherwise have experienced.

Check out plain facts to consider when proofreading and editing:

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

Students regularly underestimate the time it will require to publish an essay, in particular the planning and researching stages.

Before you begin your essay, have a look at the Massey University assignment planning calculator.
You could be surprised the length of time the entire process takes!

If you only start your essay a few days before the due date, you will have to do things too quickly as you can see from the assignment planning calculator.

if you were to think for the essay/cake analogy, you will need time and energy to mix all of the ingredients properly, or the final result won’t be what you would like to talk about 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 split into slices:

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

Have a look at another model to also see what you need to consider:

This is actually the final version of the essay that is chocolate. You could download it as a document that is pdf.

Since Spanish explorers brought back chocolate through the new world, chocolate consumption happens to be a phenomenon that is worldwide. To start with, chocolate, a derivative of this cacao bean, was consumed as a drink, only later achieving mass popularity in tablet or bar form. However, chocolate’s popularity that is inherent not equate to it possessing healthy properties, as suggested by the essay writing service title. The realities of chocolate are more right down to earth; a number of the realities will be addressed in this specific 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 certain instances, chocolate may very well be a drug instead of a food. Moreover, you have the potential for some correlation between over-consumption of chocolate and obesity. Thus, it will likely be argued that despite chocolate’s positive effect in some cases on mood plus the cardiovascular system it has also been connected to addiction and obesity.

Usage of chocolate is one thing that many enjoy, and there’s evidence (Parker, Parker, & Brotchie, 2006) that high carbohydrate foods such as chocolate do have a ‘feel good’ effect. Moreover, Scholey and Owen (2013) in a review that is systematic of literature on the go point out several studies, such as for instance Macht and Dettmer (2006) and Macht and Mueller (2007), which appear to confirm this effect. Yet, as Parker, Parker and Brotchie (2006, p. 150) note, the mood effects of chocolate “are as ephemeral as holding a chocolate in one’s mouth”. In addition, mood is something that is hard to isolate and quantify, and aside from the study by Macht and Dettmer (2006) there appears to be research that is little any more term mood affecting influences of chocolate. Another point is raised by Macht and Dettmer (2006), whose study found that positive responses to chocolate correlated more with anticipation and temporary sensory pleasure, whereas guilt was also a statistically significant factor for several, for whom the ‘feel-good’ effect could 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, can be a provider of significant quantities of heart-friendly flavanols (Hannum, Schmitz, & Keen, 2002) that assist in delaying blood clotting and reducing inflammation (Schramm et al., 2001). Such attributes of flavanols in chocolate have to be considered when you look at the context of chocolate’s other components – approximately 30% fat, 61% carbohydrate, 6% protein and 3% liquid and minerals (Hannum, Schmitz, & Keen, 2002). The key to maximising the benefits of flavanols in chocolate seems to lie into the known degree of fats present. Cocoa, that is simply chocolate without the fat, is considered 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 associated with flavanols involves such compounds being present in cocoa and chocolate products at levels where they’ve been biologically active (Ariefdjohan & Savaiano, 2005).

The biological makeup of chocolate is also relevant in determining whether chocolate is much better regarded as a food or a drug, nevertheless the boundaries between indulgence and behaviour that is addictive unclear. Chocolate contains some biologically active elements including methylxanthines, and cannabinoid-like unsaturated fatty acids (Bruinsma & Taren, 1999) that could represent a neurochemical dependency possibility of chocolate, yet can be found in exceedingly small amounts. Interestingly, and connected to chocolate and mood, Macdiarmid and Hetherington (1995) claim their study unearthed that “self-identified chocolate ‘addicts’” reported a negative correlation between chocolate consumption and mood. This can be perhaps indicative of addictive or compulsive type behaviour. However, as Bruinsma and Taren (1999) note, eating chocolate can represent a sensory reward based, luxurious indulgence, based around texture, aroma and flavour anticipation, instead of a neurochemically induced craving. Yet, it’s been argued that chocolate might be used as a kind of self-medication, especially in reference to magnesium deficiency. A research 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 biological entity fuelled by magnesium deficiency. Overall, however, it would appear that the proportion of men and women chocolate that is using a drug in place of a food based sensory indulgence is small, though further research might prove enlightening.

A point that is final consider pertaining to chocolate is the perception that chocolate is related to obesity. A person is thought as being obese when their Body Mass Index is greater than 30. The literature on chocolate and obesity has clearly demonstrated there are no specific correlations between the 2 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 each day, a group of adults demonstrated no significant weight increase. As Lambert (2009) notes, chocolate consumption alone just isn’t expected to cause obesity, unless huge amounts of other calorie dense foods are consumed and also this calorie intake that is dense higher than needed for bodily function, bearing in mind degrees of activity. The stereotypical ‘chocoholic’ seems more likely to consume a great many other sweet foods and be less likely to want to take exercise than other people, so chocolate consumption is just one possible variable when considering the causes of obesity.

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

‘Integrity’ pertains to ‘honesty’, and integrity that is academic writing in an honest way, making sure that no body will think you might be claiming that words or ideas from another person are your very own. This will be significant 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 using someone else’s words, ideas or diagrams without acknowledgement.

Needless to say, when we write an essay we must refer to other people’s ideas. We gave some of the grounds for this before:

  • To exhibit respect for others’s ideas and work
  • To clearly identify information coming from another source
  • To tell apart an source that is external your interpretation or your own findings
  • To support your own arguments, thus giving you more credibility
  • To demonstrate proof of wide (and understood) reading
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