Check out plain things to consider when proofreading and editing:
The Purdue OWL website has a lot more detail on the proofreading process.
Students regularly underestimate the right time it will require to create an essay, in particular the look and researching stages.
Before starting your essay, take a good look at the Massey University assignment planning calculator.
You could be surprised how long the whole 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 of this essay/cake analogy, you may need time to mix most of the ingredients properly, or even the end result will not be what you want to fairly share with other people!|
To create a 1000 word essay, ideally you really need to allow yourself about 3 weeks.
Let’s check out how an essay time management ‘cake’ might be divided in to slices:
You can observe that the biggest part of your energy is spent on the planning/research elements and redrafting/editing/proofreading elements, which together should comprise around 60% of your time.
Check out another model to also see what you want to consider:
This is actually the final type of the essay that is chocolate. You’ll be able to download it as a document that is pdf.
Since Spanish explorers brought back chocolate through the new world, chocolate consumption has grown to become a phenomenon that is worldwide. In the beginning, 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 title. The realities of chocolate tend to be more down to earth; a number among these realities will likely be addressed in this article. Chocolate has chemical properties that may influence mood and there’s evidence that is possible some positive impacts of chocolate on cardiovascular health. Yet, such positive attributes are counterbalanced somewhat by the argument that, in some instances, chocolate can be viewed as a drug as opposed to a food. Moreover, you have the risk of some correlation between over-consumption of obesity and chocolate. Thus, it’s going to be argued that despite chocolate’s positive effect in some cases on mood plus the cardiovascular system it has in addition been connected to addiction and obesity.
Use of chocolate is one thing that numerous 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 systematic report on the literature on the go point out several studies, such as 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 feeling results of chocolate «are as ephemeral as holding a chocolate in one’s mouth». In addition, mood is something this is certainly hard to isolate and quantify, and aside from the study by Macht and Dettmer (2006) there appears to be little research on any longer 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 has also been a statistically significant factor for a lot of, for whom the ‘feel-good’ effect could be minimalised. As they authors stress, “temporal tracking of both positive and negative emotions” (p.335) before and after consuming chocolate in the future studies may help in further knowing the ‘feel good’ effect and much more negative emotions.
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 really help in delaying blood clotting and inflammation that is reducingSchramm et al., 2001). Such attributes of flavanols in chocolate have to be considered in 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 some great benefits of flavanols in chocolate seems to lie when you look at the known degree of fats present. Cocoa, which will be simply chocolate minus 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 compounds that are such present in cocoa and chocolate products at levels where these are typically biologically active (Ariefdjohan & Savaiano, 2005).
The biological makeup of chocolate can also be relevant in determining whether chocolate is way better seen as a food or a drug, but 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) that could represent a neurochemical dependency potential for chocolate, yet can be found in exceedingly small amounts. Interestingly, and linked 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. It is 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, in place of a neurochemically induced craving. Yet, it has been argued that chocolate might be used as a form 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 females. Thus, tension-related chocolate cravings might be a biological entity fuelled by magnesium deficiency. Overall, however, any difficulty . the proportion of individuals using chocolate as a drug as opposed to a food based sensory indulgence is small, though further research might prove enlightening.
A final point to consider pertaining to chocolate is the perception that chocolate is linked to obesity. One is thought as carrying excess fat when their Body Mass Index is higher than 30. The literature on chocolate and obesity has clearly demonstrated that there are no specific correlations between the 2 variables (Beckett, 2008; Lambert, 2009). This is certainly typified by the findings of Mellor (2013), who discovered that, during a period of eight weeks of eating 45 grams of chocolate a day, a team of adults demonstrated no weight increase that is significant. As Lambert (2009) notes, chocolate consumption alone is certainly not likely to cause obesity, unless considerable amounts of other calorie dense foods are consumed and also this calorie dense intake is higher than necessary for bodily function, allowing for levels of activity. The stereotypical ‘chocoholic’ seems very likely to consume many other sweet foods and become less likely to want to take exercise than other people, so chocolate consumption is just one possible variable when contemplating what causes obesity.
Obesity and chocolate consumption seems to have no proven correlations. Yet, in this article, many chocolate focused arguments have been presented, including the transient aftereffect of chocolate on mood plus the proven fact that it is as more likely to create feelings of guilt as of well-being. Another possible positive dimension to chocolate is a correlation with cardiovascular health. Yet the potential advantages of flavanols in chocolate are currently offset by the fat/carbohydrate that is high of most types of chocolate. Whether chocolate is a food or a drug is also 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 very good research focus on chocolate as a indulgence that is sensory-based. It can therefore be said that chocolate is certainly not a food that is essay-writer.com legit is healthy but could be enjoyed as part of a wholesome and balanced lifestyle and diet.
‘Integrity’ relates to ‘honesty’, and integrity that is academic writing in a genuine way, to ensure that no body will think you will be claiming that words or ideas from another person are your 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 someone that is using words, ideas or diagrams without acknowledgement.
Needless to say, when we write an essay we need to make reference to other people’s ideas. We gave some of the reasons for this before: