Mcdonalds Competition Against Burger King

Mcdonalds Competition Against Burger King McDonalds is one of the best global foodservice retailer which has more than 32,000 local restaurants serving more than 60 million people in 117 countries each day. More than 75% of McDonalds restaurants worldwide are owned and operated by independent local public. The Company serves the world some of its favourite foods World Famous Fries, Big Mac, Quarter Pounder, Chicken McNuggets and Egg McMuffin. The history began with our founder, Ray Kroc. The strong foundation that he established continues today with McDonalds vision and the commitment of our talented executives to keep the shine on McDonalds Arches for years to come. . Its head office is located in Oak Brook United States. McDonalds Corporation is the worlds largest chain of fast food restaurants, working worldwide in 117 countries with 400000 workers. It has 60 Million customers with 32000 restaurants worldwide. A franchisee, an affiliate, or the corporation itself operates every McDonalds restaurant. The corporations reve nues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants. Its net operating income for the year ended 2010 is $7.673 Billion. The type of the company is public. Time Line: 1940: Dick and Mac McDonalds open MacDonalds Bar-B-Que restaurant on Fourteenth and E streets in San Bernardino, California 1948: Dick and Mac McDonalds opened the 1st drive thru restaurant in San Bernardino, California. 1949: French Fries replace potato chips on MacDonalds menu 1954: Ray Kroc becomes the first agent of franchise for the McDonalds brothers. 1955: Ray Kroc opens 1st McDonalds in Illinois. 1957: McDonalds started knowing for the motto QSC. 1959: McDonalds started billboard advertising. 1961: Ray Kroc acquires McDonald brothers for $2.7Million. 1963: Ronald McDonald made his debut in a way to attract more children and families. 1965: Television network advertising begins. 1969: The new design for the restaurants roof introduced to replace the red and white design. 1984: Training started providing for every level of McDonalds management worldwide for quality assurance. 1995: The new advertising theme have you had your break today? debuts. 2004: ISO 14000. 2005: 50th Anniversary. 2008: introduces the most broad global packaging design in the brands industry Burger King: Burger King is the 2nd largest fast-food chain, behind only McDonalds. The company franchises more than 10,400 restaurants and owns about 1,000 for a chain wide total exceeding 11,455, with locations in all 50 states and 56 countries. The company serves 15.7 million customers each day and over 2.4 billion Burger King hamburgers are sold each year across the world. In the late 1990s and into the new millennium, Burger King was plagued by falling sales and deteriorating franchisee relationships. Burger Kings parent, Diageo Plc, sold the company to a group of investors led by Texas Pacific Group in 2002. Miami entrepreneurs James McLamore and David Edgerton founded Burger King Corporation in 1954. Five years later, they were ready to get bigger their five Florida Burger Kings into a all over the country chain. By the time they sold their company to Pillsbury in 1967, Burger King had become the third largest fast-food chain in the country and was on its way to second place, after industry leader McDonalds. Time Line: 1954: James McLamore and David Edgerton establish Burger King Corporation. 1957: The Whopper is launched. 1959: The company begins to expand through franchising. 1963: First Burger King outside the U.S. in Puerto Rico 1967: Burger King is sold to Pillsbury. 1975: Burger King introduces the drive-through window 1977: Donald Smith is hired to restructure the firms franchise system. 1978: BKC introduces new line-up of sandwiches (fish, steak, chicken and ham) 1979: BKC introduce breakfast menu 1982: Burger King claims its grilled burgers are better than competitors McDonalds and Wendys fried burgers. 1983: BKC introduce The CroissanWich 1988: BKC launches We do it like youd do it add campaign 1989: Grand Metropolitan plc acquires Pillsbury. 1997: The firm launches a $70 million French fry advertising campaign; Grand Metropolitan merges with Guinness to form Diageo plc. 2002: A group of investors led by Texas Pacific Group acquire Burger King 2004:Subservient Chicken is launched 2005: BK Chicken Fries are introduced 2006: BK goes public limited company 2007: 50th anniversary of the WHOPPER SANDWICH Main Topic This report consists of different operations, research development of products, innovation, changes, and competitiveness of McDonalds and Burger King according to the requirement of this course work. How they do research and developing new products, how they manage their product and service quality, how they taking competitive priority on each others, and which systems and approaches they following to make their businesses successful in this competitive environment and satisfy their customers where expectations of the customers are very high and changing their needs rapidly. Compare and Contrast of Operations How They Cook The main difference can be seen in the kitchen of these two restaurants. How they prepare their burgers for customer like McDonalds cooks their burger by a batch process where as Burger king make their burger by a machine paced assembly process. McDonalds Batch Process McDonalds fries their burgers on a big platen in batches of up to twelve. Two ore more than two batches can be on platen at same time in different stages of cooking. When a worker in the back says Quarter Pounders Up a complete batch is ready at the same time Burger King Broiler Process Burger king cook their burger on continuous chain broiler. Semi prepared burgers are put on one end 80 second later they bring out the other end its cooked. This sort of machine paced assembly process is very common in industrial manufacturing processes. Teamwork VS Assembly Line As both of these companies following two different strategies of operations like Mcdonalds batch process and King Burger assembly line. As in McDonald 12 hamburger are prepared in same time. They are hand seared after 20 seconds on the grill, turned at sixty seconds and pulled at hundred seconds. When they come off workers over there must fastly add condiments wrap and shelve them. If there are two batches going there in different stages of cooking then its mean that speed is more essential part to keep production on going. So its mean the staff must be motivated or the process gums up. Staff must be cooperative and willing to help in another area in case of help required. Burger King Here in Burger King there is no matter at what speed burger are prepared once they are cooked the rate limiting step is the cooking itself. One burger in a time comes off the chain broiler at the rate of 8 per minute, maximum. The machine makes the process fast. As long as you can do your job of assembly process in seven and half seconds per burger that all which is required. Fast and Quick Service(Just In Time) How McDonald can stay on top? The answer id that when it is running good, the batch process allows for much greater throughput and faster speed of services. Speed plays an important role in the popularity of food store. The batch process of McDonald can prepared 300 burger in one hour where as 200 for the continuous chain broiler of Burger king. There are standard given by each restaurant for speed like McDonalds is faster than Burger king because prepared burger for 3 minutes where as McDonalds delivered only in 90 seconds. Capacity Planning McDonald McDonalds has a very strict standard for food preparation and its their goal to facilitate their customer as fast as they can. To meet this goal they set a plan of inventory of food production to meet surges in demand. There are strict limits how long the food can remain in inventory limits the amount of inventory can be made this food limit allow to McDonald create a level between its production and the workforce required. This sort of strategy is called level production. Burger King Burger king is using another sort of strategy. They once promoted their burger using a have it your way philosophy because Burger assemble burger when they receive an order, because product is made when the demand appears. So Burger King has variation in labour need and this is the reason for customer to have wait. They nevertheless provide a product geared according to the requirement of customer. This sort of strategy is known as chase demand. Quality Control Burger King: uses the customer and market oriented surveys to manage the quality of service on regular basis. HSSP (Hazard Analysis Critical Control Point) program is the execution of strict operation and sanitation procedures. Our food safety program employs a broiler design and meat cooking procedures that fully cook products, killing any potentially harmful bacteria. McDonalds: Q.S.C. V. Provide good quality, services to customer. Uses a cleanliness environment when customer enjoys their meal. The value of food product makes every customer is smiling. Price: Burger King uses affordable prices for quality food strategy so that its prices are less than its competitors. McDonalds came up with very high prices. The Company has certain value pricing and bundling strategies such as happy meal, combo meal family meal etc to increase overall sales volumes. Product: McDonalds doesnt offer just burgers their well-diversified menu is also one of the key success factors. Burger King: Burger King is offered flame-grilled burgers and offering a variety of food and other products those fulfilling the demands of all segments of society. Layout of Restaurants: McDonalds: Restaurants have included a playground for children and advertising geared toward children. The new strategy of re-designing of layout of the braches create natural style with a particular emphasis on comfort introducing lounge areas and fireplaces and eliminating hard plastic chairs and tables. These facilities give comfort to customers and create satisfaction. Burger King: The lay out of the restaurants are very wide and people could comfortably spend time with their food. Branding: McDonalds: Has partnership globally with Coca Cola to sell their drink with their menu Burger King: Has also co branding contracts with Coca Cola worldwide. Innovation: Innovation is the lifeblood of any successful business. In modern times, demand and expectations of customers are high and looking for change. The companies have to act accordingly to beat the competition and their survival. McDonalds has continuously introduced new products. The introduction is time such that the new product does not cannibalize the product already in the maturity or growth stage. A perfect example of renewing a product in decline phase French Fries have been an important part of the McDonalds menu worldwide. In an attempt to revive the Fries, Macdonalds amend and re-launch it with new name and style Shake Fries. This is being served with spicy spice mix, which has resulted in increase in the sales of French Fries and has elevated it from to the decline stage. The company is also focusing on nutrition and healthy food options for their customers. Burger King innovations in nutrition, quality, value and taste are all important attributes that can help our guests and their children make choices that promote healthy living. In July 2007, BKC identified two cooking oils with zero trans-fat that passed our rigorous operational, supply and consumer criteria; allowing us to start providing all of our restaurants in the U.S. and Canada with zero trans-fat oils. In 2008, we initiated a limit of 600 milligrams or less of sodium in all of our Kids Meals advertised to children under 12 years old. In May 2009, we introduced lower sodium CHICKEN TENDERSÂ ®, reducing sodium by 36 percent. BKC has joined the American Heart Associations (AHA) Industry Nutrition Advisory Panel (INAP), a partnership between the AHA Nutrition Committee and food industry leaders. INAP brings together representatives from the food industry and science to share information and plan cooperative programs in the areas of diet and nutrition and cardiovascular disease. Maintain Quality, Value and Taste: Nutritionally balanced products should still taste good. If our foods are nutritious and taste great, parents will order, it and kids will eat it. The Burger King always searching new ways to develop new product not only for variety in term of quality of food and nutrition for health of their customers. The are some latest innovations from Burger King BK BURGER SHOTSÂ ®, with BKTM Fresh Apple Fries, MINUTE MAIDÂ ® apple juice, CHICKEN TENDERSÂ ® with BKTM Fresh Apple Fries, Hamburger with BKTM Fresh Apple Fries, Philosophy of McDonalds: McDonalds consider People its philosophy. They provide the best employment experience for our employees to achieve their goals of providing our valued customers with the worlds best quick-service restaurant experience. They strive to recruit the best, hire the best, and provide the best place to work. People: The Company is the well aware of value of both its employees and customers. It knows the reality that a happy employee can work well with conclude as a happy customer. Human resources continuously working on finding new ways to motivate their customers (employees). The company focuses on critical hiring, best training and motivating employees through best pay structure and benefits. Philosophy of Burger King: Philosophy of Burger King to give option to customer to choose the food and we innovate. Burger Kings goals seemed quite clear. They want to individualize each customers order and provide the fastest service possible. Burger King gives the customer many choices and to accurately and quickly provide whatever the customer chooses. This policy is reflected in their slogan, your way, right away. Operating under this policy makes it very easy to achieve their goals. To facilitate fast service Burger King takes customer orders on a continual basis. One employee takes the customers order, the customer then moves down the line where another employee is preparing the order. Customers also get their own drinks while they are waiting for their meal. Burger King providing the innovative and healthy food options to their customers. Problems: Burger King Corporation is the second largest fast food restaurant chain in the world and growing their franchise network through globally. The company needs to do a lot to sustain the performance in this competitive environment. Burger King has good operational systems designed to provide customers with efficient and responsive services. The success of the operational system of Burger King is directly related to the degree of co-operation and co-ordination among these three subsystems. Any attempt to improve the efficiency, quality and responsiveness of the operational system must focus on these subsystems and their interactions. On the other hand increasing customers demand and expectations are challenges. Burger King is facing the following some problems in operations which affecting the quality services as compare with competitors: Staff motivation Inventory systems Equipment upgrade Customer accessibility Recommendations: Based on the analysis we can conclude that The Company should start by solving their internal issues so that they could perform batter and could achieve their objectives: Staff Motivation: The turnover rate is high employee are not staying long due to lack of motivation. The company should focus on retaining their staff. The company should plan an internal marketing so that they could address these issues. For this the company should give their employees tailored made training to serve the customers and coordination between them. The structure of the pay should be revised as per market based and give them incentives and benefits on their best performance. They should organize the team building activities to create team bonding within the teams. Inventory Management Systems: The company is using inventory and supply chain systems those are not latest and affecting the efficiency of the company, due to this company is facing the inventory wastage and storage expenses. If the company do focus on improving, inventory systems that could reduce the cost of materials handling and waste. Equipment: The company is the second largest company and need to update about the technology and equipment those are using within the operations. The company is spending huge amount of money on marketing, innovation and employee but if the food processing equipments not giving desired out could lead to loss of revenue, service and resources. The company should up-grade the systems that will help the company to perform better. Customer Accessibility: Burger King is facing very fierce competition. The company has less accessible to their customers as compare with the competitors like MacDonalds that why company is losing the business. Although it could, addresses in long term but very necessary because if you spend on product development, sourcing material and advertisement globally then you need to reach the customers accordingly. In this contest, you are not getting the right business due to fewer stores geographically. Conclusion Burger King: This age is competition and innovation with better management of the resources. It is a very strong chain of fast food restaurants all over the world. Being in maturity stage it has high opportunities of introducing its new products and growth. In future, it will be expanding its chain by introducing more outlets in more countries. Although in McDonalds there may be more problems than Burger King but the fact is there cannot be a perfect one in the world. Every organization has its internal problems but Burger King is what it should not be. Because people rely on it hugely. Burger King should serve people with true spirit of the company vision. Personal Reflection: Personal Description and Expectation I would like to describe myself as a very pleasant, diverse, energetic and committed person. I think one of my most distinguishing characteristic is my professional experiences and the business degree I am carrying under my belt. Along with my business education, my experience with the contact centre industry, peoples management that provides me sufficient exposure to manage a team, focuses on the performance and peoples management and delivering quality services. The visionaries place the customer at the core of their organizations business systems. In fact, it takes a visionary to see the mass market, assemble the financial and human resources and be the winner at the market place. My previous experience of management and leadership push me to learn advance techniques of business from the best business school in London. I have known about the practical processes of the business but not have idea about the philosophies of the business and culture of the multinational organization around the world.. Learning Outcomes: When I have started this module in the college and start reading books and other readings found this a real practical course. The theory of quality services and operational strategies I have read were those we were practising in the office in routine. Then I start associating these theories and knowledge with my previous experience that helped me to learn and understand the practices in real world. Learning and Development: With the help of previous practical management experience and latest operational techniques up to date practices I feel very clear changes in my perception about operations. In the past, I was following the pattern, which was designed by the top management to implement the policies. I never challenged those policies and practices due to lack of knowledge and expertise. After completing these multinational corporations operational management approaches I feel very comfortable and confident to take new challenges and responsibilities in future. It gives me in-depth knowledge and practical exposure about the subjects, which help me to start analytical and critical thinking about the projects.

Bismarck: Master Planner or Opportunist?

Unification of Germany Example Essays. Bismarck Master Planner or Opportunist? | | | | |Bismarck later declared that he had carefully planned unification of Germany in 5 clear | | |steps from 1862. He said that he had planned: 1. To Obtain Russian Neutrality; 2.To trick | | |Austria into declaring War; 3. To ensure French Neutrality; 4. To Treat Austria Leniently | | |after Defeat; 5. To Trick France into Declaring War. | |INTRODUCTION: |Other Historians have recently claimed that rather than plan unification, Bismarck was a | | |skilful diplomat who used events as opportunities to promote Prussian interests. | |Regardless of whether Bismarck planned unification or used events as opportunities he | | |definitely had a favourable ‘hand of cards’ which he inherited when he became | | |Minister-President in 1862 which allowed him to unify Germany by 1871. | | | | | |1. To obtain Russian Neutrality. | | | | |Evidence for Plan: | | |He obtained Russian neutrality for the l ater War with Austria through the Alvensleben | | |Convention of 1863. This meant Russian Poles who escaped over the border into Prussian | | |Poland would be returned to the Tsar. | | | | |Evidence against Plan: | | |It is unlikely that Bismarck knew the Poles would revolt in advance and it seems more likely| |STAGE 1 MASTER PLAN |that he helped the Tsar to prevent the Prussian Poles rebelling too. | | |The International condemnation at Alvensleben led Bismarck to play down the event’s | | |significance which outraged the Tsar. | |It almost led to him being sacked by William I. | | | | | |Analysis: | | |Despite gaining Russian neutrality in the following War against Austria Bismarck achieved it| | |through luck rather than planning.The Tsar was angrier at Austria not supporting Russia in | | |the Crimean War than at Bismarck’s public back down over Alvensleben. He did achieve | | |neutrality but it seems unlikely that he would have planned such a dangerous route. | | | | | | | | |To trick Austria into declaring War. | | | | |Evidence for the Plan: | | |He created a situation where Austria and Prussia were becoming more hostile to one another. | | |This was created through War with Denmark 1864 when Bismarck persuaded Austria to join them | | |in War.Once victorious The Gastein Convention gave Prussia administrative control of | | |Schleswig and Austria control of Holstein. | | |Prussia’s and Austria’s relationship now deteriorates rapidly and when Prussia proposes | | |plans to change the Constitution in Schleswig Austria appeals to the Diet which is forbidden| | |in the Convention and Austria mobilises troops in case of War. | |Prussia now accuses Austria of being the aggressor and starting War invades Holstein. | | | | | |Evidence Against Plan: | | |It is unlikely Bismarck could have foreseen the inheritance crisis in Schleswig and | |STAGE 2 MASTER PLAN |Holstein. | |Also there is strong evidence to suggest that Bismarck wa s only attempting to annex | | |Schleswig and Holstein and not force a War with Austria. | | |There are letters to his wife that explain he is open to a ‘diplomatic solution’ to the | | |crisis and was willing to prevent War with Austria through diplomacy. | | | | |Analysis: | | |Whilst not as clear as Stage 1, it still seems likely Bismarck was acting as a Prussian | | |expansionist rather than planning war with Austria as he was still trying to resolve tension| | |through diplomacy until Austria mobilised her troops in 1866. | | | | | | | |To gain France’s neutrality. | | | | |Evidence for Plan: | | |Bismarck meets Napoleon III in Biarritz in October 1865 to appeal for neutrality in War with| | |Austria. Napoleon verbally agrees and would persuade Italy to join the War with Prussia. | | |Once Austria was defeated Napoleon would gain Venetia which would be passed to Italy. |STAGE 3 MASTER PLAN | | | | | | | | | | | | | | | |Evidence against Plan: | | |B ismarck could never be totally sure of Napoleon’s neutrality. Despite gaining a verbal | | |agreement details are very sketchy as to definite areas of agreement. Also Napoleon later | | |double-crossed Bismarck and made a secret agreement with the Austrians that for French | | |neutrality, if Austria won, Napoleon would be given some Prussian land as a reward. | | | | |Analysis: | | |Yes the Biarritz meeting was planned and yes the French remained neutral, but it seems | | |through more luck than detailed planning as Napoleon made agreements with both sides and | | |Bismarck could not guarantee French neutrality. | | | | | |Treat Austria Leniently after Defeat. | | | | | |Evidence for Plan: | |The Treaty of Prague 1866 was lenient on Austria and this was down to Bismarck. Both William| | |I and Von Moltke wanted to advance on to Vienna and press home defeat to humiliate Austria. | | |It took all of Bismarck’s persuasive abilities to prevent this from happening. | | |Austria had to agree to return to her Empire and leave German interests alone, disband the | | |Old Confederation and allow the formation of The North German Confederation under Prussian | |STAGE 4 MASTER PLAN |control. Secret military agreements were then made with the southern states. | | | | |Evidence against Plan: | | |Instead of deliberately planning to treat Austria leniently, it is more likely that Bismarck| | |wanted to consolidate gains and to prevent France or other European Powers from joining the | | |War in support of Austria which could have jeopardised gains made. | | | | | |Analysis: | | |Although Bismarck’s diplomatic skill in persuading William and von Moltke to go no further | | |after the Battle of Koningratz (Sadowa,) it seems more likely that he did it to prevent | | |French hostilities and to keep the gains made by Prussia during the War. | | | | | | | | | | |To trick France into declaring War. | | | | | |Evidence for Plan: | | |Bismarck goes agai nst the French claim of Luxembourg by proposing a German prince instead, | | |which certainly angered Napoleon. | | |In 1868 when the revolutions in Spain forces out the Queen they offer the throne to Leopold | | |of Hohenzollern (related to Prussian Royal family) in 1870.Bismarck could accept to gain | | |Spain as an ally but it would worry France (who would be encircled). | | |Finally 12th July 1870 it was decided to withdraw Leopold as a candidate. On the 13th July | | |French foreign Ambassador Benedetti meets William I at German town of Ems and William | | |accepted withdrawal of Leopold but refused to promise what the French were demanding; the | | |withdrawal of all future accession rights. William sent the telegram to Bismarck recalling | | |the events. |STAGE 5 MASTER PLAN |Bismarck’s genius comes into his own and releases his own version of the telegram to the | | |press which is so inflammatory that French declares War on Prussia on the 19th July 1870. | | | | | | Evidence Against the Plan: | | |Bismarck initially supported the French claim to Luxembourg but later changes his mind. | | |He also allows the withdrawal of Leopold as a candidate which doesn’t suggest he was trying | | |to provoke the French. | |Although the Ems telegram was deliberately doctored by him to cause the French to declare | | |War on Prussia it is more likely that he made the decision after he received the telegram | | |rather than planning the events in advance. | | |How could he have anticipated such aggressive French foreign policy in the demands Benedetti| | |made on William. | | |Analysis: | | |Although there is more evidence here to suggest Bismarck planned to get the French to | | |declare war; it is unlikely that he planned it prior to 1862 as he suggests.There is more | | |evidence to suggest he decided to provoke France after receiving the Telegram, so therefore | | |taking events as opportunities when they arose. | | | | | | | | | | | |Bismarck wa s a skilful politician who was most probably a Prussian Supremacist who wanted | | |Prussian expansion at the expense of the Austrians.It is most unlikely that he planned | | |unification from the start in 1862 and more likely that he used opportunities when they | | |presented themselves to benefit Prussia, initially and later, for Germany. | | |It is more likely that he first wanted to expand Prussian territory into Schleswig and | | |Holstein, but thwarted by the Austrians was forced into war with them in 1866. | | |Similarly in order to consolidate the North German Confederation under Prussian control, the| | |Treaty of Prague was lenient so not to provoke the French. |CONCLUSION |Finally once the military agreements were in place with the southern states, Bismarck used | | |the opportunities presented as a result of the Luxembourg Situation and the Hohenzollern | | |Candidature Crisis to re-write the Ems Telegram. This again was where he saw the opportunity| | |of expansion to include all German states under Prussian leadership. | | |The only people who believe the Master plan were Bismarck himself and early German | | |historians who were still in awe of the great statesman that had unified Germany. Most other| | |historians realise that he was more likely an incredibly skilful opportunist and able | | |politician. |

The Effects of Black Tea on the Growth

The effects of black tea on the growth of E. coli bacteria cultures Kierstin Barker, Melissa Bischak, Jackie Tyszkiewicz, Errin Enany September 25, 2012 Abstract: This study was carried out in order to investigate whether black tea has antimicrobial properties as stated in Steven Johnson’s The Ghost Map. If tea does have antimicrobial properties, then it could aid in warding off waterborne diseases. We believed that if black tea is steeped in boiled water, then the amount of bacteria exposed to this solution would decrease. We expected to see no difference in the amount of bacteria exposed to the black tea solution.Tannic acid, black tea, boiled water, and a tetracycline antibiotic were tested for their zones of inhibition in order to determine antimicrobial properties. Our results stated that tea does not contain tannic acid but does contain tannin and therefore does not have antimicrobial properties that contain tannic acid based on the results of this experiment. Introducti on: In the novel: The Ghost Map, written by Steven Johnson, Johnson refers to the idea that tea has antimicrobial properties and that it could possibly have influenced people’s risk of contracting infectious diseases such as cholera (Johnson, 2006).Traditionally, people drank tea to improve blood flow, eliminate toxins, and to improve resistance to diseases (Dufresne and Farnworth, 2000). Tea has been shown to have a wide range of physiological and pharmacological effects such as having antimicrobial properties, inhibiting malignant cells, and simply leaving the drinker feeling refreshed (Hamilton-Miller, 1995). Black tea contains amounts of tannic acid.Tannic acid is a commercial type of tannin, which is a bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids and has antimicrobial properties which could possibly aid in warding off waterborne diseases (Yildirim, 2000). Could some peop le in the city of London actually have been saved from the fatal cholera disease due to their preferred drink of tea? If tea actually does have antimicrobial properties, then it could possibly provide some explanation as to why some people were not affected by this waterborne disease as seriously as others.So, our primary question is, â€Å"Does black tea decrease the amount of live bacteria in a solution? † In order to test this question, we have devised hypotheses and experiments to see if black tea actually does stunt bacterial growth and whether tannic acid helps aid in this process. While making observations, developing questions, designing an experiment to test hypotheses, and analyzing data, we also want to demonstrate our proficiency in using the scientific method throughout this study. We believe that if black tea is steeped in boiled water, then the amount of bacteria exposed to this solution will decrease.We expect to see no difference in the amount of bacteria exp osed to the black tea solution. If we are able to accept our alternative hypothesis, then the claims that Steven Johnson makes in The Ghost Map could be plausible and tea with tannic acid could have possibly helped ward off waterborne diseases during this particular outbreak in London. By testing antibiotic, tannic acid, and black tea solutions on prepared agar plates covered in E. coli bacteria, we predict to observe the different effects that each solution emits based on the zone of inhibition for each type of solution.Materials and Methods: This experiment was carried out on September 11, 2012. In order to carry out such an experiment, many different materials were used. Two 200 mL beakers were each filled with 200 mL of deionized water. Using a Bunsen burner, both beakers of water were heated until boiling at 100? C. Three agar plates were prepared with 100 microliters of E. coli bacteria. This amount was measured using a micropipette. The bacteria were then spread around the en tire surface area of each plate. Each agar plate was then labeled accordingly (figure 1).Plate #1:Plate #2:Plate #3: Antibiotic (Tetracycline- 30 micrograms/disc) Antibiotic (Tetracycline- 30 micrograms/disc) Boiled water Boiled water Tea Tea 0. 5% tannic acid 0. 5% tannic acid 2% tannic acid 2% tannic acid Figure 1: Labeling of agar plates. The arrows represent the side in which the solution was placed. Each half of the plate contained 3 discs doused with the appropriate solution. After the water was boiled, a black tea bag was then placed into one of the beakers and steeped for 4 minutes. This time was monitored using a stopwatch.After the tea had been steeped, 6 discs were dipped into the tea solution and then placed in the appropriate agar plate (plate #3). The discs were fairly equal distances apart. The same procedure was done with the other beaker of boiled water, the antibiotic, and the different percentages of tannic acid. A total of 6 discs were placed on each plate (ex: 3 dipped in boiled water, 3 in antibiotic in plate #1). These agar plates with added discs were then placed in an incubator set to 37? C for 48 hours and then placed in a refrigerator at 4? C.After the allotted time, the agar plates were taken out of storage and the bacterial reactions to the different solutions were observed and the zone of inhibition on each disc was measured in centimeters using a caliper measuring tool. Results: Table 1. Average diameter in centimeters of the zone of inhibition of the discs soaked each solution. Diameter of Zone of Inhibition| Solution| Average (cm)| Boiled Water| 0. 0| Black Tea| 0. 0| Tannic Acid (0. 5%)| 0. 27| Tannic Acid (2%)| 0. 63| Antibiotic| 1. 0| Table 1. Average diameter in centimeters of the zone of inhibition of the discs soaked each solution.Diameter of Zone of Inhibition| Solution| Average (cm)| Boiled Water| 0. 0| Black Tea| 0. 0| Tannic Acid (0. 5%)| 0. 27| Tannic Acid (2%)| 0. 63| Antibiotic| 1. 0| After measuring the zone of in hibition for each type of solution, we were able to conclude which solution had the most antimicrobial properties based on its zone of inhibition. The solution that had the most antimicrobial properties (stunted the growth of the bacteria the most) would have the greatest average zone of inhibition. According to our data, the solution with the greatest zone of inhibition was the antibiotic (table 1).This concentration was then compared to the rest of the solutions activity towards the bacteria. The higher tannic acid concentration had a greater zone of Figure 2. Average zone of inhibition in centimeters of each solution tested. For tannic acid solutions, the percentage in the parentheses is the concentration of the tannic acid. Figure 2. Average zone of inhibition in centimeters of each solution tested. For tannic acid solutions, the percentage in the parentheses is the concentration of the tannic acid. inhibition but a lower zone of inhibition than the antibiotic (table 1).Therefor e, the more concentrated the tannic acid is, the greater the zone of inhibition. The black tea reacted to the bacteria in the same way as our boiled water control. These both had a zone of inhibition of zero. To better reinforce the differences in zones of inhibition, a bar graph was constructed (figure 2). Through this we were able to see the varying zone of inhibition and therefore could conclude the amount of bacteria growth on the different plates based on which solution was used. Discussion: In this lab, we tested black tea in order to see if it would produce a zone of inhibition in response to E. oli bacteria. What we observed after applying discs to our agar plates was that no apparent zone of inhibition on the tea discs was reached. Our control of boiled water had the same response to the E. coli as did the tea. The tetracycline antibiotic contained the greatest zone of inhibition because it was our control and was known to have antimicrobial properties. Tetracycline is prim arily bacteriostatic and exerts its antimicrobial effect by the inhibition of protein synthesis (Anderson, 2012). The tannic acid also had antimicrobial properties based on the zone of inhibition.The greater amount of concentration, the more of an effect it had on stunting bacteria growth. Because the reaction to the bacteria in the tea and water solutions was similar and the reaction to the bacteria in the tea and the antibiotic was so different, this showed that tea does not have any antimicrobial properties based on this experiment. Because of the difference in reactions in the tannic acid versus the tea solutions, tea does not contain tannic acid or the amount of tannic acid in tea is so little that it does not produce a significant effect on bacteria.We expected to see no difference in the amount of bacteria exposed to the black tea solution. Therefore, we accepted our null hypothesis. We must reject our alternative hypothesis because no zone of inhibition was observed on the t ea agar plate. We also did this experiment to see if tannic acid had and the black tea had a similar reaction to the bacteria. We observed that the results actually worked in reverse; the tea showed no significant signs of inhibition while the tannic acid did. With further research, we were able to conclude that tea does not contain tannic acid, but it does contain tannin (Richardson, 2012).Tannic acid is a form of commercial tannin and has antimicrobial properties, but it is not found in tea (Post, 2009). Through further research we were able to find a similar experiment that received positive data to support that tea has antimicrobial properties. In this experiment, they attempted to describe the synergistic antimicrobial activity of tea and antibiotics against enteropathogens. Antimicrobial activity of boiled water tea extract and organic solvent extract were studied against Salmonella typhimurium to determine minimum inhibitory concentration.Both green tea and black tea extracts effectively inhibited the growth of S. typhimurium and E. coli (Tiwari et al. , 2005). The difference in this experiment was that they added another alternative to test the tea; the tea was steeped in water at room temperature and in boiled water. According to their results, the zone of inhibition was greater in the tea at room temperature than the boiled water and the E. coli had a lower zone of inhibition than the S. typhimurium (Tiwari et al. , 2005). Not adding these factors into our own experiment could have made a significant difference in our figures and the zones of inhibition.Some areas of human error could have been that the tea was steeped for too short of a time to show any significant results or the forceps that handled the discs were not adequately sterile. Black tea did not have tannic acid as previously thought. Through research we were able to better our knowledge and accept our null hypothesis. Tea does have tannins which can be defensive compounds that counteract bacteria and fungi by interfering with plants’ surface proteins (McGee, 2006). This could have aided in the preservation of health during cholera outbreaks, but tannic acid was not a culprit in this investigation.Tea did not show any significant zone of inhibition and therefore does not have significant antimicrobial properties against E. coli bacteria according to this experiment. Literature Cited: Dufresne, C. and Farnworth, E. 2000. A review of latest research findings on the health promotion properties of tea. Journal of Nutritional Biochemistry 12: 404-421. Hamilton-Miller, J. M. T. 1995. Antimicrobial Agents and Chemotherapy, Vol. 39, No. 11. London: American Society for Microbiology. Johnson, S. 2006. The Ghost Map. New York: Riverhead Books. Lee Anne A. Drug Information Online, 2012. â€Å"Tetracycline Hydrochloride Capsules†USPhttp://www. drugs. com/pro/tetracycline. html Lee Anne Anderson (September 20, 2012). McGee, H. Tea 101, 2006. â€Å"What are Tannins ? † http://www. ochef. com/197. htm (September 21, 2012). Post, Gordon. Post Apple Scientific Inc, 2009. â€Å"Tannic Acid† http://tannicacid. info/ (September 21, 2012). Richardson, B. 2012. Tannic Acid in Tea? I Don’t Think So. The Serene Cup. Tiwari TP, Bharti SK, Kaur HD, Dikshit RP, Hoondal GS. 2005. Synergistic antimicrobial activity of tea & antibiotics. US Natural Library of Medicine. 122: 80-4. Yildirim, A. 2000. J. Agric. Food Chem. , Vol. 38, No. 10. Turkey: Erzurum.

The Random Movement Of The Nightmare Essay - 2047 Words

The random movement of the nightmare was also the controlled movement of a poem, in which a quality of feeling might be stated or suggested and only much later justified. But it was justified at last. The Narrative advances and withdraw as in a succession of long dark waves borne by an incoming tide. The waves encroach fairly evenly on their shore, and presently a few more feet of sand had been won. But an occasional wave thrusts up unexpectedly much farther than the others, even as far said, as Kurtz and his Inner Station, â€Å"The chief of the Inner Station,† he answered in a short tone, looking away. â€Å"Much obliged.† I said, laughing. â€Å"And you are the brickmaker of the central station. Everyone knows that â€Å"he was silent for a while. â€Å"He is a prodigy,† He said at last. â€Å"He is an emissary of pity, and science, and progress, and devil knows what else. 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