High School Chemistry Demonstrations

Martin Luther And The Catholic Church - 1991 Words

Martin Luther was an influential scholar, professor, and monk in the 16th century who transformed the Catholic Church by sparking the beginning of the Protestant Reformation. To the Christian Nobility of the German Nation was written by Luther in 1520. Within the text, Luther challenges the three walls of the Church and instigates an ecclesiastical movement. Luther exhorts and rebukes the authority and ideals of the Roman Catholic Church. Because the walls surrounding the Church are leading to corruption and are hindering transformation, Luther’s argument for completely disbanding all the walls that the Romanists have developed is the best attempt to revolutionize the Church. In To the Christian Nobility of the German Nation, the Church has surrounded themselves with three distinct rules. As a result, Luther believes the rules within the Church are merely defending the corruption from reform. Giving a brief summary of his purpose for writing the text, Luther depicts the beliefs of the Church as foolish and unwise. The Roman Catholic Church has put complete power into the leaders of the Church (9). In the final paragraph of his introduction, Luther directly quotes Joshua 6:20, asking for aid in helping individuals reform themselves and attain God’s good grace. The first wall states that the temporal power, the leaders of the government who are not affiliated with the Church, have no jurisdiction over the spiritual estate, the leaders of the religious clergy. In otherShow MoreRelatedMartin Luther And The Catholic Church1724 Words   |  7 PagesMartin Luther Martin Luther was arguably one of the most important figures in the entire history of Christianity. If the creation of the Lutheran Church was not enough of an accomplishment, he can also be credited with orchestrating the division of the Catholic and Protestant churches. Even as a young Augustinian Monk Martin Luther was convinced the Catholic Church had lost its way. He obsessed over his purity and relationship with God, and strongly believed the Catholic Church had lost its way overRead MoreMartin Luther and the Catholic Church894 Words   |  4 Pageswise to do anything against conscience. Here I stand. I can do no other. God help me. Amen.† Martin Luther stated these words in 1521 when he was asked whether he still believed what his works taught. The Protestant Reformation was a movement during the 16th century, which aimed to reform some beliefs and practices of the Roman Catholic Church. The reformation was led by a German monk named Martin Luther and was further modifi ed by John Calvin, a French theologian and Henry VIII, the king of EnglandRead MoreMartin Luther And The Catholic Church1738 Words   |  7 PagesFew people can say that they have changed the world; fewer still can say that they did so unintentionally; but that is exactly what Martin Luther did when he posted his 95 theses in an effort to reform the Catholic Church. And while it resulted in his excommunication at the time, he continued his devotion to his faith and founded the Lutheran religion. Through his actions he not only changed the way that millions of Christians practiced their faith both now and in the past through the ProtestantRead MoreMartin Luther And The Roman Catholic Church837 Words   |  4 Pagescriticized the way the Roman Catholic Church was dealing with doctrines, education and dealing with behavior. Hearing what people were saying about the Roman Catholic Church reformers such as Martin Luther, Henry VII, decided to take matters in their own hands and find a way to reform. Martin Luther was a German professor who then decided to become a priest in 1507. He was against indulgences in which people believed forgave all sins that were committed. As a result, Luther wrote â€Å"Ninety-five ThesesRead MoreThe Catholic Church Follow After Martin Luther Essay1086 Words   |  5 PagesClerical celibacy a) The Protestant Church follow after Martin Luther, meaning they do allow Priest who are not married to marry. They do not impose celibacy at all. b) The Orthodox Church does not refute a celibate priesthood, that is after all why the priest-monks (monks that are also priests) exist. Celibacy is on a voluntary bases and never to be forced upon anyone. c) The Catholic Church does impose celibacy on its priest. Recently some of Eastern Catholic Church have allowed for their priest toRead MoreMartin Luther : Cuts All Ties With Catholic Church1712 Words   |  7 PagesDecember 2015 Martin Luther: Cuts All Ties with Catholic Church I. Introduction Whether you believe in a higher power or not, religion has impacted our lives in some way. Vice versa, people can make an impact on religions and transform them to what we know today. Take for example Martin Luther. He was a man looking to simply reform the Roman Catholic Church and its preaching’s because he disagreed with it. With his many ideas, strong will, and criticisms, he forever changed the world. Martin challengedRead MoreRoman Catholic Church Reformation: Martin Luther Essay702 Words   |  3 Pagesreformation when Martin Luther Posted up his Ninety-Five Theses on the door of the Roman Catholic Church and published in Wittenberg, Germany. The Reformation Became the Basis for the founding of Protestantism, one of the three major branches of Christianity. Luther had far-reaching political, economic and social effects. But the main question is why Martin Luther was able to successfully challenge the church of its religious and political authority? After evaluating the main reasons why Luther had successRead MoreMartin Luther And The Catholic1550 Words   |  7 Pagestransformation, but Martin Luther is one of the more significant figures. This paper is about how Martin Luther, a catholic German Monk, played a substantial role in influencing the religion of that time and initiated the Protestant Reformation. Martin Luther affected the Catholic Church, which was the major religion in Europe at the time, with his deep-seated beliefs on indulgences and how you can find your own salvation without aid of the Catholic Church or the Pope. After Martin Luther was tried atRead MoreThe 95 Theses By Martin Luther982 Words   |  4 PagesFor this essay, I chose the 95 Theses by Martin Luther as my primary source. This primary source is a historical document that cause major uproars throughout Europe. The 95 Theses were written by Martin Luther in October of 1517. The 95 Theses were ninety-five statements written by Martin Luther in opposition to the Roman Catholic Church. They challenged the common practices of the Catholic Church, including indulgences and the authority of the pope. The 95 Theses sparked a theological debate thatRead MoreLutheranism and Its Impact on Germanic Peasants1396 Words   |  6 Pagessweeping the Catholic Church. Lutheranism’s impact stretched far beyond its ow n boarders, instigating changes within the Catholic Church to combat Lutheranism. Through Lutheranism, the peasants of Western Europe experienced both a social and spiritual improvement and without Lutheranism, would have faced continued oppression by the Catholic Church. When Martin Luther nailed his 95 Theses to the doors of Castle Church in Wittenberg, Germany, his goal was to reform the Catholic Church and to end its

Hospitality Management Competitive Business

Question: Describe about the Hospitality Management for Competitive Business Environment. Answer: Introduction: In the present competitive business environment, organizations have to improvise several strategies in order to achieve sustainable growth and strategic objectives. Particularly in the food and beverage industry, effective utilization of the operational process and supply chain management process has become one of the important aspects for the organization. Organizations have to understand the needs and requirements of the customers to implement strategy that can actually help organization to gain competitive advantage in the market. Many studies have highlighted the fact that availability of high quality products and services in the food and beverage industry has created difficulties for the organizations in order to gain competitive advantage in the market (Van der Wagen Goonetilleke, 2015). Furthermore, organizations dealing in the food and beverage industry focus towards the expansion of businesses worldwide in order to enhance the revenue at the new level. Therefore, it enhance s the difficulty level for the organizations to gain competitive advantage in the market. On the other hand, value chain analysis reflects a strategic tool that helps organizations to analyze internal activities in an effective manner. In this report, the focus will be on a Sydney based restaurants that has able to fare amount of share in the Australian food and beverage industry. The report will conduct an in-depth value chain analysis of the Sydney base food and beverage organizations. The report will also focus on several factors of the Australian food and beverage market in order to identify the best possible way for the Sydney based dining restaurants to gain competitive advantage in the market. Value chain analysis and Competitive advantage in the food and beverage industry: As per the article by Mok, Sparks Kadampully (2013) sustainability and growth of an organization in a specific industry depends on prime two factors. Firstly, the focus will be on the development of supply chain management in food and beverage industry to gain competitive advantage in the market. Secondly, the organization will have to focus on the sustaining its position in the market. As mentioned by Davis et al. (2013) supply chain management and competitive advantage is proportionately related to each other. Thus, all the organizations dealing in the food and beverages industry will have to focus on the areas in order to survive in this extremely competitive market. The competitive advantage of the organizations in the food and beverage industry is heavily depended on the expected values that are derived from the services and products. As highlighted by Brotherton (2012) food and beverages organizations are focusing on two possible factors namely low-cost advantage and different iation advantage. It has been analyzed that when customers are able to evaluate the superiority of the services or products, they will pay higher price for it. On the other hand, low-cost advantage describes the total amount of cost undercut of the organization for the customers. Many studies have highlighted that organizations will have to analyze the two pricing strategies in order to evaluate the best possible strategy for the organization. Advantages of low-cost and differentiation strategy: The food and beverage organizations have to pay attention towards the utilization of proper supply chain management in order to gain competitive advantage in the market. It can be mentioned that the supply chain management include services and products differentiations so that it can able to attract customers in an appropriate way. The organization can able to gain competitive advantage when customers perceive that the provided products and services are unique in the market. For instance, if organization able to provide high quality product and services, it will definitely influence people to purchase food products from the organization (Patiar, 2016). Organizations will also have to include several factors for ensuring different advantages in the market (Harrington, Ottenbacher Powell, 2014). The factors include availability, unique features, incurring fewer risks and superior quality products and services in order to attract customers to avail services from food and beverage indus try. On the other hand, it is to be noted that at the time of implementing different strategies helps organizations to gain advantage in the marketing in a different way. The first way to enhance the price until the time it influence the current share of the market. On the other hand, low-cost advantage is enabling the two prime functionalities of the organization. The first functionality focuses on the maintenance of the reduced prices of the offered service and products (Robinson, Solnet Breakey, 2014). Other functionalities focus on the match the prices so that it can able to create positive impact on the profitability of the organization. Many studies have identified that lot of organizations are not able to fulfill competitive advantage in the market. In this situation, majority of the restaurants gets confused in order to utilize low-cost differentiation and differentiation advantage strategy effectively in the market. As a result, it creates direct impact of the revenue leve l of the restaurants. Present market condition in the Sydneys food and beverage industry: As mentioned by Sisson Adams (2013) food and beverage industry signifies largest manufacturing sector in Australia. Many studies have highlighted the fact that competition in the food and beverage industry has increase at the rapid rate in Australia. As a result, most of the organizations have faced huge amount of difficulties in implementing strategies so that it can able to gain popularity in the market. It has been analyzed that around 47% of the total retail market is captured by the food and grocery sector. Therefore, total amount that is spend in the food and grocery sector is estimated around $90 billion (Lashley, 2015). It highlighted the kind of competition that organizations in Sydney is facing to sustain its position in the market. The prime food and beverage product in Sydney includes dairy, seafood, grains and wine. The sector also focuses towards providing different types of food products in order to develop effective channel in the market. Furthermore, organizations a lso focus on the maintenances of flexibility within the industry so that it can influence for the effective utilization of supply chain process. Furthermore, food and beverage industry has greater impact over the economical position of Australia. In addition, food and beverage industry also creates lot of job opportunity and investment opportunity that help to increase the competition level in the market. As mentioned by Ogle, Ogle Williams (2014) Sydneys food and beverage industry is extremely dynamic and also diversified towards the needs of the customers. In fact, different ranges of food products in the Sydney market also highlighted the ethnicity and cultural diversity of the country. It is also have to be mentioned that Australian food products are influenced by the European, Asian and Eastern flavors. Moreover, all the food and beverages organizations in Sydney are also focusing towards providing superior ambience to the visitors so that they can increase the satisfaction level of the customers. For instance, Tang Hui Restaurant has focuses on to provide a diverse range of impressive ambience and foods in order to gain competitive advantage in the market. The restaurant is developed in such a way so that people can feel relax and comfortable with the families (Van der Wagen Goonetilleke, 2015). Furthermore, the organization also focuses on providing clean and healthy atmosphe re so that people can able to enjoy at their fullest. On the other hand, another popular Sydney base restaurant namely The Dining Room focuses on the maintenance of safety standards in order to gain competitive advantage in the market. In fact, the organization tries to invest more in the supply chain process so that people can get the products at the highest quality. The organization also considers the impact of climate change impact on the taste and preferences of the people. Therefore, it always tries to provide innovative food products to gain competitive advantage in the market. Bars and restaurants in Australia: It can be assessed that number of bars and restaurants in Australia has grown in a rapid rate over the past few years. For that reason, restaurants have tried to add value to their provided products and services in order to gain competitive advantage in the market. For instance, The Cuban Place has focuses towards the maintenance of superior quality ambience in order to attract people from all across the world. Moreover, YAYOI Japanese Teishoku Restaurant also is situated in the middle of the city (Kseoglu, Sehitoglu Craft, 2015). Therefore, it helps people to visit the restaurants in a much more frequent manner. The effective utilization of products and services has provided YAYOI Japanese Teishoku Restaurant the opportunity to gain more popularity in the market. In fact, it also has provided organization the opportunity to market their products in an appropriate way. The high quality food, commendable services and unique ambience settings in the Sydney restaurants are emerged as the prime factors that can help to gain competitive advantage in the market. Furthermore, the restaurants have tried to implement the assessment process regarding the needs of the customers so that it can able to utilize supply chain process in an effective way. Thus, maintaining the unique value of the products and services helped organizations to maintain its position in the competitive market. Furthermore, many studies have highlighted the fact that Australian foods and beverage industry is focusing towards the utilization of advance tools and technology so that it can able to fulfill the needs of the customers in an effective way (Pirani Arafat, 2014). Therefore, it has influenced the increasing competition rate in the food and beverage industry in the Australian market. Furthermore, Australian government is also focused towards the implementation of several rules an d regulations so that it can provide assistance for the new entrants in the food and beverage market (Pizam, Okumus Hutchinson, 2013). Thus, it highlights the fact that organizations dealing in the food and beverage industry are provided with the extensive opportunities so that they can able to sustain its position in the market. Now, it is obvious that all the rules and regulations are applicable for the bars and restaurants as well. Thus, it highlights the fact that all the restaurants and bars are focused towards providing additional value to the customers so that it can help to increase the level of competitive advantage in the market. Porters value chain analysis: As per the article by Wang et al. (2013), value chain analysis is extremely important to gain competitive advantage in the market. Porters value chain analysis helps organizations to include all the factors that can create positive impact on the revenue level of the organization. Now, The Dining Room is focused towards maintaining all the activities that can provide additional value to the organization. For instance, The Dining Room has initiated effective inbound and outbound logistics operation in order to get competitive advantage in the market. Furthermore, The Dining Room is focused towards effective utilization of internet to implement effective marketing strategy for the organization. The value chain analysis also focuses towards the effective utilization of location to enhance the popularity in the competitive Sydney market. Thus, marketing activities of The Dining Room will include the effective utilization of infrastructure to gain competitive advantage in the market. The D ining Room also focuses on the procurement process to gain cost advantage in the competitive market. Figure 1: Porters value chain analysis (Source: Arendt, Paez Strohbehn, 2013) Utilization of the menu engineering by the food and beverage outlets for increasing the profits: As opined by Ryan (2015) menu engineering describes the study of maximizing popularity and profitability of several items in the food and beverage industry. Many studies have mentioned, Menu engineering is not a random concept. Menu engineering concept includes the following four steps: Costing of the menu: Costing of the menu describes the process of calculating the expected cost of different ingredients that is required to prepare a particular item. This step also represents the primary step of the menu engineering process (Arendt, Paez Strohbehn, 2013). Studies have mentioned that organizations cannot skip this step, as it can create direct impact on the profit level of the organization. For instance, Palace Chinese Restaurant, specific personnel are recruited to handle the costing of the menu. The selected personnel possess in-depth knowledge regarding the cost of each ingredient. This step helps organizations to evaluate the kind of profit they can expect at a particular week or season. Categorize menu items according to the popularity and profit level: The process of differentiating each item helps organization to differentiate the entire menu into several sections and categories. Different sections of the menu items include Drinks, Desserts, Entrees and Appetizers. Moreover, organizations can also divide categories in several sections (Al Yousuf, Taylor Taylor, 2015). For instance, categories like entrees can be differentiate in the sections like meat entrees, vegetarian entrees and seafood entrees (Wood, 2013). As a result, it helps organizations or restaurants to develop menu in a sequential manner. Design of the menu: Design of the menu describes the process of highlighting the prime items that organizations want to sale in an increasing manner. As per the article by Wang et al. (2013), organizations will have to assess its customer base at the time of developing design for the menu. For instance, organizations will have to identify the items that customers want the most so that it can able to highlight the item in an effective way. Therefore, it is necessary for the organizations to place the most profitable item at that place (Boella Goss-Turner, 2013). Restaurants also have to utilize evocative texts at the time of explaining different menu to the customers so that it can able to gain competitive advantage in the market. Testing of the menu: In this step, restaurants will have to analyze the effectiveness of the menu in the development of the businesses. It will help restaurants to identify the best possible layout to attract customers in an effective way. It has been identified that all the larger food and beverages organizations utilize menu-engineering technique for enhancing the profit level of the organization (Yang Mattila, 2016). Therefore, it also helps restaurants to minimize the waste level, which will create positive impact on the profit level of the organization. Conclusion: The report has highlighted the significance of value chain analysis and competitive advantage in the food and beverage industry in Australia. The report has highlighted the fact that several restaurants in the Sydney have able to utilize value chain analysis in an effective way in order to gain competitive advantage in the market. Furthermore, the report has highlighted the fact that Australian food and beverages industry is getting extremely competitive in the past few years. Therefore, it has become necessary for the restaurants in Sydney to implement effective strategies in order to gain competitive advantage in the market. Moreover, the report also highlighted the fact that kind of impact that effective utilization of menu engineering technique can have on the profit level of the organization. Thus, it can be mentioned that restaurants in Sydney will have to focus on all the factors in order to gain competitive advantage in the market. References: Al Yousuf, M., Taylor, E., Taylor, J. (2015). Developing a government strategy to meet international standards of food safety across the hospitality industry.Worldwide Hospitality and Tourism Themes,7(1), 4-16. Arendt, S. W., Paez, P., Strohbehn, C. (2013). Food safety practices and managers' perceptions: a qualitative study in hospitality.International Journal of Contemporary Hospitality Management,25(1), 124-139. Boella, M., Goss-Turner, S. (2013).Human resource management in the hospitality industry: A guide to best practice. Routledge. Brotherton, B. (Ed.). (2012).International Hospitality Industry. Routledge. Davis, B., Lockwood, A., Pantelidis, I., Alcott, P. (2013).Food and beverage management. Routledge. Harrington, R. J., Ottenbacher, M. C., Powell, F. A. (2014). Teaching service quality, innovation management and other service considerations in the hospitality management.The Routledge Handbook of Tourism and Hospitality Education, 356. Kseoglu, M. A., Sehitoglu, Y., Craft, J. (2015). Academic foundations of hospitality management research with an emerging country focus: A citation and co-citation analysis.International Journal of Hospitality Management,45, 130-144. Lashley, C. (2015). Hospitality experience: An introduction to Hospitality Management.Journal of Tourism Futures,1(2), 160-161. Mok, C., Sparks, B., Kadampully, J. (2013).Service quality management in hospitality, tourism, and leisure. Routledge. Ogle, A., Ogle, N., Williams, A. (2014). Hospitality Management Undergraduate Qualification Prestige: An Exploratory Study Of Malaysian Degrees. Patiar, A. (2016). Costs allocation practices: Evidence of hotels in Australia.Journal of Hospitality and Tourism Management,26, 1-8. Pirani, S. I., Arafat, H. A. (2014). Solid waste management in the hospitality industry: A review.Journal of environmental management,146, 320-336. Pizam, A., Okumus, F., Hutchinson, J. (2013). Forming a long-term industry-university partnership: The case of Rosen College of Hospitality Management.Worldwide Hospitality and Tourism Themes,5(3), 244-254. Robinson, R. N., Solnet, D. J., Breakey, N. (2014). A phenomenological approach to hospitality management research: Chefs occupational commitment.International Journal of Hospitality Management,43, 65-75. Ryan, C. (2015). Trends in hospitality management research: a personal reflection.International Journal of Contemporary Hospitality Management,27(3), 340-361. Sisson, L. G., Adams, A. R. (2013). Essential hospitality management competencies: The importance of soft skills.Journal of Hospitality Tourism Education,25(3), 131-145. Van der Wagen, L., Goonetilleke, A. (2015).Hospitality Management, Strategy and Operations. Pearson Higher Education AU. Wang, Y. F., Chen, S. P., Lee, Y. C., Tsai, C. T. S. (2013). Developing green management standards for restaurants: An application of green supply chain management.International Journal of Hospitality Management,34, 263-273. Wood, R. C. (Ed.). (2013).Key concepts in hospitality management. Sage. Yang, W., Mattila, A. (2016). Why do we buy luxury experiences? Measuring value perceptions of luxury hospitality services.International Journal of Contemporary Hospitality Management,28(9).

PSY 364 Human Development Lecture Notes Essay Example

PSY 364 Human Development Lecture Notes Essay Development: (+) or (-) changes in life Patterns of continuities and change (includes growth and decline) 3 ways we develop: Partly like most individuals (biologically) Partly like others (small group experience) Ex: death ofa parent Partly like no others Ex: certain childhood experience BROAD DOMAINS OF DEVELOPMENT: Physical Cognitive (glass of water) Psychosocial (how we deal with emotions) Definitions of development: Growth: physical changes from birth to maturity (biological changes) Aging: (+) and (-) changes in the mature organism Maturation: biological unfolding of individual genetic plan Learning: relatively permanent changes due to environmental experiences. Age grades: socially defined age groups Ex: children, infants, elderly etc.. Each comes with its own privilege/responsibility Very gradual process Age norms: behavioral expectations of age groups Ex: expect children to attend school Social clock: when things SHOULD be done Ex: having children by a certain age. Off-time experiences are more difficult not expecting (parent death, teen pregnancy) Traditional approach: extensive change from birth to adolescence, little to no change in adulthood. Decline in old age. Modern life-span approach: developmental change in childhood as well as adulthood. Gerontology: study of old age and aging. Before 1600: children viewed as mini adults Modern view: innocent/need protection Average life expectancy 1900s: 47 years Average life expectancy 2000: 77. 5 years Greater in whites by about 5 years Dont really know why the mind changes: BOTH! Nature vs. nurture debate Nature: heredity maturation and genes (biology) Nurture: learning, experience, cultural influence and environment (world experiences) GENETICS AND ENVIRONMENT INTERACT: Tyron (1942) Experiment on maze running in rats We will write a custom essay sample on PSY 364 Human Development Lecture Notes specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on PSY 364 Human Development Lecture Notes specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on PSY 364 Human Development Lecture Notes specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Selectively bred 2 lines of rats 1. Dull on how well they could run the maze 2. Bright kept environment the same Raised offspring in a rich or less enriched environment (wasnt much opportunity to learn how mazes worked less) Genetics idea: thought those from dull genetics line would simply do worse RESULTS: dull line did Just as well in enriched environment (now performed like bright rats) ECOLOGY OF HUMAN DEVELOPMENT: Bronfenbrenner: bioecological model (interactionist model) How nature and nurture interact to produce development 1 . Microsystem: immediate environment Ex: classes you attend etc.. 2. Mesosystem: relationships between Microsystems Ex: divorce parents might affect how you do in school. 3. Exosystem: Social systems NOT DIRECT Ex: dad had a bad day at work, and child feels this at home 4. Macrosystem: culture Chronosystem: changes occur in a time frame 3 goals of developmental psychology: 1. Description: Understanding what happens during development Individual differences 2. Explanation: Typical and individually different development 3. Optimization: How we can improve development Early Beginnings: Charles Darwin (1809-1882) Theory of evolution Use of baby biographies Kept records of how infants act Systematically understanding difference in children Stanley Hall (1844-1924) Questionnaire methodology with children 1st to coin that adolescence is a period of storm and stress. Alfred Binet 1st IQ tests (Halls work to the next level) attempt to get a stable estimate of childs intelligence jean Piaget (1896-1980) Focused on cognitive theories of development Modern life span perspective: saltes (1987): 7 key assumptions of modern-life span perspectives Life long (always undergoing change) Gain and loss and lifelong plasticity Historical/cultural contests, multiple influence Multidisciplinary studies Scientific approach: Theory: set of concepts and propositions that describe and explain some aspect of behavior. Hypothesis: theoretical predictions that can be tested by collecting data. Random sample (vs. convenience): identify all members of the larger population and select by random means. Ex: theoretically correct way: List of all people from ages 70 in the entire world then select random people to study. Ex: convenient: Wars to do random sampling but much easier Political poles Data collection: (3 methods) 1 . Verbal-reports: interview, questionnaires, tests Strengths: Gathers large amounts of data Simple Direct answers Limitations: Interpretation of questions (age differences) Issues of honesty and accuracy Ability to read/comprehend speech Ex: cant give interview to infant or young children m e a ities to describe what they are thinking. 2. Behavioral Observations: Naturalistic: Advantage: natural setting Disadvantage: conditions are not controlled Ex: raining when studying in playgrounds Structured (Lab) Advantage: conditions controlled Disadvantage: difficult to generalize to natural settings 3. Psychophysiological methods: examine relationship between physiological responses and behavior Functional Magnetic Resonance Imaging (fMRI): measure rain activity during cognitive tasks Ex: what does the brain do when you tell a story Heart rate: compared to baseline, decrease may indicate interest. EEG: brain wave activity, showing arousal states; stimulus detection. Cortisol: Stress hormone STRENGTHS: most responses are hard to fake (brain activity, cortisol levels) WEAKNESS: some responses are hard to interpret Ex: high interest is associated with a slower heartbeat, but so is a state of calm. Need multiple converging measures: Verbal reports and physiological measures Unique challenges in developmental research: Infants and young children: Attention, instruction, answering questions may be difficult Elderly Adults: Possible sensory impairments Discomfort being studied, tested Adult aging research problem: Want to study reading comprehension in older adults and compare it to younger adults Consider for experiment: Vision impairments Slower What would you do to equate younger and older? Give older adults more time to read the test Seeing the text: increase the font or let participants choose fonts Does your method of equating influence your interpretation? Going to seem artificial and created age effects to equate for these different things Made reading situation very strange The scientific (experimental method) 3 critical features! 1 . Manipulation of independent variable change things and see how this change effects behavior ex: 2 diff detergents, tide or other (change situation) to see the difference. Diff. study techniques, better grade? . Random assignment of individuals to treatment conditions ex: medicine helps people get better from colds quicker, placebo and medicine are assigned to Sep. Experimental control control how much tutoring and when. Rather than Just asking how do you study? Come up with a pile of random methods, this way you can control what is happening in study. Quasi-Experiment: No random assignment cant tell if there is a causal relationshi p between, only compare between the groups. Ex: cannot experimentally manipulate race, gender, handedness, morning vs. ight person. Race cannot cause difference in IQ Older adults have worse verbal memory than younger adults 7 year olds read more slowly than 12 year olds. Experience with language, and less education than 12 year olds. Assign 7 year olds to lots of tutoring in language to get them both at the same level to make no differences CAUSAL EFFECT IS EXPOSURE TO LANGUAGE The correlational Method (systematic relationship) differences = correlation Determine if 2 or more variables are related. Correlation: a measure of a relationship Can range from +1. to -1. 0 Positive: variables move in the same direction Negative: variables move in opposite direction (as one goes up the other goes down) No relationship correlation is O. Cannot establish a causal relationship. Age, cohort and time of measurement effects: Age effects: changes which occur due to age (biology) grey hair Cohor t effects: Born in one historical context Changes due to differences in society Disadvantage of cross-sectional design. Time of measurement effects: historical Take place at time of data collection Disadvantage of longitudinal design Developmental research designs (CLS) 1 . Cross-sectional designs: +1 cohorts or age-groups studied 1 time of testing Studying age differences at any one time Cohort effects! (cohort and age effects are confounded) Provides no data on individual development 2. Longitudinal designs: 1 cohort +1 time of testing study changes across time in one cohort Costly and time consuming Practice ettects and selective attrition Age effects and time or measurement are confounded. Sequential designs: A combination of cross-sectional and longitudinal designs Advantages of both designs: Gives information about: Which age-related trends are age effects? Which age-related trends are truly cohort effects? Which age-related trends are a result of historical events? Have initial group and track them across time: 30, 40, 50 then later select a new group from a different cohort then keep going. End up with diff. ohorts to show different cohorts (time periods) cohort effect Gender beliefs will change in 2000 than in 1950s etc.. LIMITATION: hard to do Cultural and sub cultural sensitivity in research: Variety of contexts considered- cohort effects Culturally sensitive methods and measurements data needs to generalize what opulation you are interested in. SES particularly important Ethnocentrism: not designing studies only relevant to their ethnicity Research Ethics: Must protect participants from any physical or psychological harm. Prisoner/guard study Everyone got really into it, guards started to become very brutal. Came up with all sorts of punishments. Science must be ethical Informed consent: participants need to know all risks and benefits upfront. Debriefing: tell participants about the study afterward. Ex: milgrim, it was an actor screaming. Protection from harm If experiment does cause temporary discomfort or distress, safeguards must be given o monitor participants and intervene against long term effects. Ex: hubbard et al (2002) Children provoked to become angry after another child cheats at a game Parents observe through mirror Children played a second game that was rigged for them to win Debriefed Children got to know the actor All data always kept confidential Ensured by: pre-research approved by the internal review board Health insurance portability and accountability act of 1996 (HIPPA) WYNN (1992) outside reading dolls added and removed in case Purpose: Whether infants have arithmetical knowledge Goal is to test between 2 hypotheses: . Infants can do addition and subtraction using individuated numerical representations 2. Intants can make comparisons ot numbers using general perceptual impressions of amount or quantity (more plausible) Task: Looking time procedure Infants look longer at unexpected events Pre-Test: Showed final displays rather than both Just to see if infants like looking at one or two objects more. Predictions: If infants can do addition and subtraction, infants would look at the incorrect answer longer, surprising, should be one rather than 2 or vice versa Difference at the 2 doll s 1 doll display should be larger in the 2-1 group than the 1+1 group Results: Infants notice differences but still cant tell if this is because of mathematical skill or just noticing differences Experiment 3: Maybe infants know that an arithmetical operation results in numerical change, but cannot compute the exact result Know 1+1 equals more but not 2 Same as 1+1 condition and land 2 but Result scenes either have 2 or 3 dolls If infants do arithmetic, they will look longer at 3 doll compared to 2 doll condition. If they Just use perceptual impressions to determent the new amount is different, then looking times should be equal. RESULTS: Pretest: really no difference in looking time Test: look longer at 3 doll display Infants are doing math dont believe this May know objects but numerically might n ot know meee CONCLUSION: Infants count items in the display and perform arithmetic Infants born with innate ability to do simple addition and subtraction Introduction: Purpose of the study: Problem statement: Should identify what aspect of human cognition is being studied. Provide a general description and indicate why it is important Goal statement: Identify and explicitly state the specific goals of the study Theory/hypotheses and predictions: Most articles focus on one or more theories that are being tested Identify and describe these theories and hypotheses Identify and list any predictions that the authors make about results of the study Experiment: Describe the procedure and design of the study including the following information. The task Critical independent variables Dependent measures Results and conclusion: State the effects and pattern of data State significant effects Explain the effects Describe authors conclusions Explain implications ot the study References page: APA format Include paper you are reviewing as well as any other papers you cite.