Below are a few facts 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 planning and researching stages.
Before you start your essay, check out the Massey University assignment planning calculator.
You are surprised the length of time the process that is whole!
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 think of this essay/cake analogy, you will need time to mix most of the ingredients properly, or even the final result won’t be what you would like to fairly share with others!|
To publish a 1000 word essay, ideally you should allow yourself about 3 weeks.
Let’s take a look at how an essay time management ‘cake’ might be split into slices:
You can see that the part that is biggest of your time is used on the planning/research elements and redrafting/editing/proofreading elements, which together should comprise around 60% of energy.
Take a look at another model to see what you also need certainly to consider:
Here is the final form of the essay that is chocolate. You can also download it as a pdf document.
Since Spanish explorers brought back chocolate through the “” new world “”, chocolate consumption has 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 inherent popularity does not equate to it possessing healthy properties, as suggested because of the title. The realities of chocolate are more down to earth; a number of the realities will soon be addressed in this specific 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 attributes that are positive counterbalanced somewhat because of the argument that, in a few instances, chocolate may very well be a drug in place of a food. Moreover, there is the possibility for some correlation between over-consumption of chocolate and obesity. Thus, it is argued that despite chocolate’s positive effect in some cases on mood while the cardiovascular system it has in addition been linked to addiction and obesity.
Usage of chocolate is something that numerous enjoy, and there’s evidence (Parker, Parker, & Brotchie, 2006) that high carbohydrate foods such as for instance 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 for instance 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 results of chocolate “are as ephemeral as holding a chocolate in one’s mouth”. In addition, mood is one thing this is certainly difficult to isolate and quantify, and besides 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 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 would be minimalised. As these authors stress, “temporal tracking of both positive and negative emotions” (p.335) before and after consuming chocolate in the future studies could 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 quantities 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 must 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 key to maximising the advantages of flavanols in chocolate generally seems to lie when you look at the known amount of fats present. Cocoa, that will be simply chocolate without the fat, is one of 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 contained in cocoa and chocolate products at levels where they are biologically active (Ariefdjohan & Savaiano, 2005).
The biological makeup of chocolate is also relevant in determining whether chocolate is better viewed as a food or a drug, nevertheless the boundaries between indulgence and addictive behaviour are 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 smaller 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. That 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, as opposed to a neurochemically induced craving. Yet, it has been argued that chocolate can be used as a form 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 tests 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 people using chocolate as a drug rather than a food based sensory indulgence is small, though further research might prove enlightening.
A point that is final consider in terms of chocolate may be the perception that chocolate is related to obesity. A person is thought as carrying excess fat 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 two variables (Beckett, 2008; Lambert, 2009). This might be typified by the findings of Mellor (2013), who unearthed that, over a period of eight weeks of eating 45 grams of chocolate per day, a group of adults demonstrated no weight increase that is significant. As Lambert (2009) notes, chocolate consumption alone is certainly not very 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 amounts of activity. The stereotypical ‘chocoholic’ seems very likely to consume many other sweet foods and stay less likely to want to take exercise than many other people, so chocolate consumption is just one possible variable when it comes to what causes obesity.
Chocolate and obesity consumption seems to have no proven correlations. Yet, in this essay, many chocolate focused arguments have already been presented, such as the transient effect of chocolate on mood as well as the proven fact that it really is as prone to create feelings of guilt as of 123helpme sign up well-being. Another possible positive dimension to chocolate is a correlation with cardiovascular health. Yet the potential benefits of flavanols in chocolate are currently offset by the high fat/carbohydrate content on most types 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 solid research focus on chocolate as a sensory-based indulgence. It can therefore be said that chocolate just isn’t a food that is healthy but can be enjoyed included in a wholesome and balanced diet and lifestyle.
‘Integrity’ relates to ‘honesty’, and integrity that is academic writing in a genuine way, to ensure that no one will think you are claiming that words or ideas from someone else are your very 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 need to relate to other people’s ideas. We gave a few of the good known reasons for this before: