Risks Assignment Example | Topics and Well Written Essays - 1000 words

Risks - Assignment Example The book is for age 10 and over. OReilly chronicles a valuable, historical narrative of the tragedy that changed the nation. He presents information on the shocking events that lead to John Kennedy’s assassination that changed the course of American history. He also presents the political crisis the President was facing, his life and his family in the eye of the public. He recounts the gripping detail and brutal murder of John Kennedy, and how a sequence of gunshots killed a president that people loved. He also recounts how JKF sent the nation into the catastrophic division of the war in Vietnam. He also sent the nation to the culture changing repercussion of the Vietnam War. On the other hand, OReilly describes Lee Harvey Oswald as an angry Drifter, taken into police custody. His accusers accused him of the most notorious twentieth-century crime. OReilly also highlights the President as a brave leader, a hero, and a president whose desire was to make the world a better to liv e. Nonetheless, O’Reilly presents the government’s line that Harvey Oswald was a lone nut. However, Bill O’ Reilly book for young readers, Kennedy’s last Days about the JKF assassination might have remained inoffensively out of pasture had its author not been accused of fabricating a part of its monolog. Other writers and advocates have for a long time cataloged the meltdowns, exaggerations and many stumbles of OReilly. They perceive OReilly as being risky, recurrently unfair and inexorably lopsided. In the final pages of the book, he describes how he tracked down a shadowy Lee Harvey Oswalds associate in Florida. George de Mohrenschildt, the Russian-American businessman, had known Marina, Oswalds wife. He also helped Oswald get his first job. O Reilly in his book wrote that he heard a blast of a shotgun only to discover George had killed himself. However, news outlets are now challenging OReillys narrative with reports that he was in Texas at

The bounce of a squash ball Essay Example for Free

The bounce of a squash ball Essay Then the ball will soon begin to lose speed as it rises and its KE (kinetic energy) is changed back to GPE (gravitational potential energy)as some of its original energy has been converted to heat and sound it will stop with less GPE (gravitational potential energy) than it began with. This is the reason why the height of the bounce for all the temperatures is lower than the original height (1 meter). Conclusion: You can understand from the evidence that my prediction was right as the higher the temperature of the squash ball, the higher the height of the bounce will be. As you can understand from the results the lowest temperature of 0i C gave an average bounce height of only 5m which would be 5% of its initial height. On the other hand the highest temperature of 70i C gave an average bounce height of 58. 4m which is 58. 4% of its original height. This proves my prediction right as not only can you see from the results that the bounce height increases as the temperature increases, you can then see from these results that it must be due to the gas inside the ball heating up, causing the volume of the gas to expand and the molecules to move faster which will caused them to hit the sides more often and harder. This made the rubber expand and store more elastic energy. This meant that the bounce height was bigger because the more stretched the rubber became, the better it converted elastic potential energy into kinetic energy when the ball hit the floor and therefore caused the ball to bounce higher. Evaluation I think that my results were as accurate as I could have made them with relevant safety points carried out and I got good, reliable, accurate results. The only anomaly I got was at 10i C because the temperature kept dropping which made the average too low. I decided to do the test for 10i C again and my results were much better. The average result for 70i C was lower than the line of best fit because I think that once the ball starts to reach the higher temperatures the ball cant keep on stretching and eventually it will reach its maximum stretch and therefore it wont bounce any higher, it will level out. The 70i C point looks like it would be the start of a curve to the levelling out of the bounce height. Other than that my results are very accurate as they are all very close to my line of best fit suggesting that there arent any anomalies although some points are further away from my line of best fit than others. These arent anomalies though because not every point will be exactly on the line of best fit because it would have to be extremely well controlled and that isnt possible in classrooms and unlikely to be possible in the most controlled laboratories. There will always be differences in the results no matter what so therefore I believe that my results were as accurate as possible. My investigation could have been improved by: i Not doing the test over two lessons so all of the equipment would be the same. i Making sure that all the preliminary work was done before I did the actual experiment. i Making sure the temperature was kept exactly the same and not letting it drop or increase by even 1i C. i Doing more tests to make sure I get a very accurate average. i Being quicker between taking the ball out of the water bath and dropping i Not allowing the squash ball to some to the surface of the water bath at some points, keep it below the surface to make sure it definitely reaches thermal equilibrium. I think my results were very reliable even though it was done over two lessons so some of the equipment wasnt the same but it wouldnt have made much difference as all the equipment was mostly the same and were all accurate. At the lower temperatures such as 0i C and 10i C it was hard to keep the temperatures down in a warm room and had increased by a degree or two which could have made a difference to the bounce height. This would explain why the 10i C point was higher than the line of best fit. Other than that we were very accurate with keeping the water bath at the right temperature and this was shown by the closeness of the points to the line of best fit. To provide additional relevant evidence I could: i Use temperatures that go up in 5i C instead of 10i C so I would have more information to show the relationship between the temperature of a squash ball and its bounce height. i I could have a better way of seeing the bounce height by having a video camera set up about a metre away from the experiment to see where about the ball bounced and then have another camera close up to see a closer reading of the bounce height. When I play back the video, I would put it on slow motion and show it frame by frame recording the heights until the bounce heights start to fall. Then I would take the maximum recording I had for that temperature and that would be the bounce height. This would be very accurate because I would see a very close up measurement and because it would be in slow motion and frame by frame it clearly showed the bounce height and could clearly be read from the bottom of the ball. This is more accurate than using your eyes because the ball would bounce very quickly and you only have a split second to read the height and is very difficult.

Conditions for Malo-lactic Fermentation With Flavour Profile

Conditions for Malo-lactic Fermentation With Flavour Profile Describe the conditions necessary for the successful completion of a malo-lactic fermentation with a desirable flavour profile. MUGAMBHIKA.M.N ABSTRACT Malolactic fermentation (MLF) is a biological process that is initiated in the winemaking process to produce premium quality of wines. The conversion of L-Malic acid to L-Lactic acid by lactic acid bacteria (LAB) will have a direct effect on the wine produced in terms of quality. MLF increases microbial stabilization, sensory attributes of the wine by reducing the acidity level in the wine(Versari et al., 1999). Desirable attributes such as honey, vanilla and smoother taste in wine has been reported by several studies which is linked to the enzymatic activity of Lactic acid bacteria during Malolactic fermentation (Là ³pez et al., 2011). During alcoholic fermentation, the wine becomes hostile for Lactic Acid Bacteria, due to the presence of high ethanol content, SO2 and other chemical residues released by yeasts. But at a controlled level, they could be made optimum for Malolactic fermentation. The species of Lactic acid bacteria assisting spontaneous fermentation belong to the Oenococcus, Leuconostoc, Lactobacillus genera. Although, Oenococcus oeni are the predominantly used LAB. They are considered to be ideal for Malolactic fermentation due to its specific oenological properties like reduced production of acetic acid, presence of enzymes that enhances the aroma and flavour characteristics, decreased risk of wine spoilage(CHRIS POWELL, 2005, Chalfan et al., 1977). INTRODUCTION: Wine fermentation is an important process carried out by microorganisms like yeasts and lactic acid bacteria. Malolactic Fermentation (MLF) is the enzymatic conversion of L-malic acid to L-lactic acid and Carbon dioxide by lactic acid bacteria. The importance of MLF in commercial winemaking process is due to the biological deacidification reaction by the wine lactic acid bacteria (LAB) (CHRIS POWELL, 2005). Malolactic Fermentation occurs after alcoholic transformation predominantly by Oenococcus oeni species. The bacterial activity during fermentation and its quality depends on the wine. Chemical and physical composition of the wine control the survival and growth lactic acid bacteria in wines(Toit, 2011). Malolactic Fermentation has varied effects on wine flavour and aroma. MLF can either occur spontaneously in wine or by addition of starter cultures that are commercially available. With spontaneous MLF, there are different end results which is due to the native microorganisms that may occur immediately or few months after the completion of alcoholic fermentation. The indigenous microorganisms like lactic acid bacteria may start off from the vines and grape skin in the winery equipment. This leads to risks like increase in volatile acidity, delayed malolactic fermentation and development of unfavourable metabolites like biogenic amines. Biogenic amines affects the quality of wines and affect human health. These are primarily formed due to the decarboxylation of amino acids by Lactic acid bacteria(Solieri et al., 2010). This could be tackled by using a defined starter culture. In order to improve the quality of wine through MLF, wine makers prefer to inoculate grape musts or wine with lactic acid bacteria starter cultures. These are commercially available in freeze dried form or fresh liquid forms. Although few winemakers prefer to use their own starter cultures by growing strains of lactic acid bacteria in diluted grape juice or wine(Bisson, 2004). Inoculated MLF: Inoculated starter culture in Malolactic Fermentation provides better control on the timing of fermentation process and the organisms present. Bacterial starter culture is more difficult to maintain than the yeast starter culture, because the medium needs to be completely sterile and there is a high probability of undesirable lactic acid bacteria occurrence. Fermentation occurs faster under high inocula. The percent inoculum that is needed to be used should be 1-50% depending on the vigour of culture(Semon et al., 2001). Spontaneous MLF: There are a number of risks associated with spontaneous malolactic fermentation. The timing of the process is sometimes uncontrolled and there is a higher threat of undesirable strains that could cause an off flavour in the wine. The timing of process is more certain for alcoholic fermentation than the MLF. This is due to the fastidious nature of bacteria occurring spontaneously in the fermentor(Solieri et al., 2010). The use of starter culture instead of native culture has been a widespread winemaking practice. Inoculated Malolactic fermentation increases the quality and safety of wine produced. On the other hand Spontaneous Malolactic fermentation sometimes increases wine spoilage and produces toxic metabolites like biogenic amines(Solieri et al., 2010). EFFECTS OF MALOLACTIC FERMENTATION: The main effects of Malolactic fermentation are Acidity reduction The deacidification is due to the reduction of net concentration of carboxyl groups. The reduction in acidity is important for high acid wines and may not be desirable in wines already with lower acidity. There is a decrease in titratable acidity by 0.01 to 0.03 g/L because of hydrogen ion fixation(Kurane and Ghosh, 2012). Bacterial stability Flavour changes Various studies have reposted on the specific sensory changes that occurs in wine production due to the malolactic bacterial enzymatic activity. The sensory attributes are strain dependent. In addition to acidity reduction, flavour characteristics of wine after MLF can be buttery, nutty, earthy and fruity. The desired flavour profile in wine can occur in wine after MLF due to the removal of existing flavour compounds and production of new aromatic compounds with better sensory attribute. THE grape and yeast derived secondary metabolites get modified to end products with better desired flavour compounds from metabolism of sugar and amino acids(Bartowsky, 2005). BASIC CONDITIONS NECESSARY FOR SUCCESSFUL MALOLACTIC FERMENTATION pH: MLF strains grow at pH 2.9-3.0. If the wines have a very low pH after the primary fermentation, it is required to consider the reduction of acidity before MLF initiation. It is also important to consider the formation of biogenic amines. MLF cultures grow well even in pH higher than 3.5. Although the risk of off flavour and production of undesirable taste and aroma components increase as the pH increases. Therefore it is needed to adjust the acidity and pH before malolactic fermentation if the pH is more than 3.7. Malate is catabolised at pH 3.2 The enzymatic conversion of L-malic acid to L-lactic acid is faster at a pH 3.5 and the conversion rate is lower at lower pH values. The pH tolerance also relates to the strain variation and viability(Comfort, 2011). Temperature: Temperature is an important factor for initiation or inhibition of Malolactic fermentation. The ambient temperature for the growth of malolactic bacteria is between 20 to 37 °C. At a temperature below 15 °C, the Malolactic bacteria are generally non-viable. Therefore warming down the wines to 18 °C will allow the growth of lactic acid bacteria. Red wines at a higher temperature are suitable for MLF with general recommendations between 18 22 °C. In traditional winemaking regions, MLF is initiated in spring where the wines are monitored for the formation of L-Lactic acid bacteria and thus warming down the fermentor to ensure timely completion of MLF (LOUBSER, 2005). Free SO2 : It is important to maintain Sulfur dioxide levels in malolactic fermentation. Sulfur dioxide is added to prevent formation of undesirable lactic acid bacteria. Most species of Lactic acid bacteria are more sensitive to Sulfur dioxide than Saccharomyces species. The free form of SO2 is responsible for inhibited the undesirable lactic acid bacteria. The free SO2 is dependent on pH. The typical range of sulfite that is required needs to be added for white wines are 20-30 ppm and 30-50 ppm for red wines(LOUBSER, 2005). Nutrient Composition: Lactic acid bacteria are more specific than yeasts and require additional micronutrients and growth factors. Availability of nutrients is essential for the malolactic conversion. Compared to yeast lactic acid bacteria also requires presence of additional amino acids. At the end of alcoholic fermentation, yeasts release amino acids and thus there is no limitation of amino acids during MLF. Autolysis of yeasts also increases micronutrient concentration. It has been reported that malolactic fermentation occurs better during pre-yeast fermentation or after the release of amino acids. However it limits the MLF when the lactic acid bacteria is added during the alcoholic fermentation. There are mixtures of lactic acid nutrients available commercially and it is required to time the addition of nutrients during the fermentation process(Torriani et al., 2011). Oxygen: Oxygen stimulates MLF. It is one of the growth factor for lactic acid bacteria. However, the effect of oxygen varies with different species as few LAB get inhibited by oxygen. Oxygen level needs to be at a controlled level as higher oxygen level may sometimes lead to the production of acetic acid and undesirable end products. There have been occurrence of acetic acid accumulation in the wine when the Malolactic enzymatic activity occurs before the alcoholic fermentation. This is reported to occur alongside the aeration of juice or grape must(Comfort, 2011). CO2 : Carbon dioxide stimulates MLF and helps with better vortex and mixing inside the fermentor. It also affects the buffering capacity of wine(Comfort, 2011). ADDRESSING ISSUES OF HIGHER OR LOWER ACID CONTENT: High level of acidity often occur in grape musts that are derived from grapes grown in cooler regions like France, Germany, cold regions of Australia. The wines made from these cold region vines, have improved flavour, microbial stability due to malolactic fermentation. Although sometimes the MLF may lead to excessive or lower acid content and sensory attributes(Massera et al., 2009). These issues can be addressed by two ways: The initial Malic acid level in the must needs to be estimated which will help choose specific maloalcoholic strains. with higher malic acid levels, maloalcoholic yeast strains works better in controlling the acidity level(Massera et al., 2009). There is another concern of development of excess diacetyl. The level of diacetyl increases by two metabolic pathways. One way they are formed is by metabolism of citric acid. Most wines have citric acid in them and some are produced even during primary fermentation. Hence by the end of Malolactic fermentation, the malic acid depletes and levels of diacetyl increase due to citric acid metabolism(Versari et al., 1999). During the citric acid metabolism, acetic acid is also produced that contributes to volatile acidity. One of the way to tackle excess diacetyl is by using malolactic cultures that have lower citrate metabolism like Lalvin MT01. Another way of which excess diacetyl gets produced is when the malolactic bacteria metabolizes malic acid. For example, in dry wines sugars like pentoses can be metabolized by lactic acid bacteria but cannot be yeast fermentable. Diacetyl is produced when these sugars are metabolized. This can again be prevented with regular monitoring of malic a cid levels and stabilize the process when they are reduced(Massera et al., 2009). During low acid conditions and high pH wines produced from warm climate vine, it is better to acidify the grape musts to favourable levels before primary fermentation. Malolactic fermentation of such low acid wines increases microbial stability and wine quality(LOUBSER, 2005). MLF MONITORING: Acidification of low acid musts is required for grapes and musts that are derived from vines of warm region. Adjusting pH and acidity before alcoholic fermentation is required. When Stronger acids like tartaric acid or DL- malic acid is used when the titratable acidity needs to be adjusted(Miller et al., 2011). Deacidification of musts with higher acid content Using engineered yeasts(Miller et al., 2011) CONCLUSION: To obtain a desirable flavour profile through malolactic bacteria, various factors are needed to be considered and observed. Wine should be present at a temperature of more than 15 °C and nutrients can be supplemented during the fermentation process. Because sometimes high solid content may halt the fermentation of wine. It is better to rely on a Malolactic inoculum rather than spontaneous initiation of Malolactic fermentation(Toit, 2011). The ethanol content should be regulated such that it does not inhibit the malolactic fermentation. It has been found that the lactic acid bacteria that grows in higher ethanol content will produce off flavours and unwanted end products in the wine. To summarise it is known that MLF can be stimulated by low or no use of free sulfur dioxide, warm temperatures, supplementing nutrients to the culture, lowering the ethanol content, adjusting the level of acid and pH range. REFERENCES: BARTOWSKY, E. J. 2005. Oenococcus oeni and malolactic fermentation – moving into the molecular arena. Australian Journal of Grape and Wine Research, 11, 174-187. BISSON, L. F. 2004. The Biotechnology of Wine Yeast. Food Biotechnology, 18, 63-96. CHALFAN, Y., GOLDBERG, I. MATELES, R. I. 1977. ISOLATION AND CHARACTERIZATION OF MALO-LACTIC BACTERIA FROM ISRAELI RED WINES. Journal of Food Science, 42, 939-943. CHRIS POWELL, S. V. Z. A. R. D. 2005. THE MICROBIOLOGY OF MALOLACTIC FERMENTATION. International Journal of Food Microbiology. COMFORT, S. A. J. 2011. Malolactic Fermentation. KURANE, A. B. GHOSH, J. S. 2012. Malolactic fermentation of grape wine by Lactococcus lactis var cremoris NCIM 2402. International Food Research Journal, 19, 1767-1770. LÓPEZ, R., LÓPEZ-ALFARO, I., GUTIÉRREZ, A. R., TENORIO, C., GARIJO, P., GONZà LEZ-ARENZANA, L. SANTAMARà A, P. 2011. Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition. International Journal of Food Science Technology, 46, 2373-2381. LOUBSER, P. 2005. ENVIRONMENTAL FACTORS AFFECTING MALOLACTIC FERMENTATION. MALOLACTIC FERMENTATION IN WINE UNDERSTANDING THE SCIENCE AND THE PRACTICE. MASSERA, A., SORIA, A., CATANIA, C., KRIEGER, S. COMBINA, M. 2009. Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines. Food Technology Biotechnology, 47, 192-201. MILLER, B. J., FRANZ, C. M. A. P., GYO-SUNG, C. DU TOIT, M. 2011. Expression of the Malolactic Enzyme Gene ( mle) from Lactobacillus plantarum Under Winemaking Conditions. Current Microbiology, 62, 1682-1688. SEMON, M. J., EDWARDS, C. G., FORSYTH, D. DINN, C. O. 2001. Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni. Australian Journal of Grape and Wine Research, 7, 52-59. SOLIERI, L., GENOVA, F., DE PAOLA, M. GIUDICI, P. 2010. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. Journal of Applied Microbiology, 108, 285-298. TOIT, M. 2011. Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures-an Overview. Food and Bioprocess Technology, 4, 876. TORRIANI, S., FELIS, G. E. FRACCHETTI, F. 2011. Selection criteria and tools for malolactic starters development: an update. Annals of Microbiology, 61, 33-39. VERSARI, A., PARPINELLO, G. P. CATTANEO, M. 1999. Leuconostoc oenos and malolactic fermentation in wine: a review. Journal of Industrial Microbiology Biotechnology, 23, 447.

Essay --

My journey with biotechnlogy began a long time ago. As children we are often told, like you look like your mother or your father or you will grow up to become as beautiful as you grandmom. But I believe that no kid, including myself, would have ever wondered why people say like that? do we actually look like our parents? and if yes, then why? And I also had no answer to these questions till that morning when i had my first elementary-biology class. When I was 10, my teacher introduced me to something known as nucleic acid- dna proteins, enzymes, which to my amazement were the answers to the above asked questions. Initially I struggled to understand that how could such small molecules, like ,dna, proteins and so on carry out such heavy and important functions in our body. But when my teacher asked me to build a model of these molecules and explain it to the class, I actually understand what these meant. And this is how I was introduced to the world of genetics. Although genectics is just a tiny part of the huge world of biotechnology. It was my first step towards that field - It w...

How might Randstades partnership program contribute to the effective decision making?

The Randstad is a Dutch company that has undergone great expansion in the U. S. majorly because of teaming up its young employees with the older ones who are more experienced. This partnership program has played a vital role in the business decision making process. For instance, it has ensured increased productivity from the paired sales agents since there was sharing of jobs and also a trade off in responsibilities. The end result realized has been a minimized production and distribution costs and lesser time being used in availing the products.This program has ensured that budgetary appropriations are not cumbersome. Moreover, the existence of a symbiotic relationship between the Gen Yers who needed a lot of attention and the older that needed the former to succeed aided in nurturing the young employees. This helps in growth of the business to a certain size within a shorter time span. The program also made job rotation possible since every employee had varied expertise in the vari ous departments.The vast knowledge greatly aids the firm in the recruitment process of new potential workers and ensuring proper record keeping. In addition, since there is also job specialization, competition among employees is not a problem since no one is seeking for recognition but for the prosperity of the firm as a whole. The personnel integration led to the recruitment of more Gen Yers which cultivated a relationship between them and the organization. As a result, each and every effort by the employers is directed towards the achievement of the business goals.2. How might it help employees generate and evaluate alternatives? Since there is nobody termed as the boss in the business, employees are free to bring into focus their views towards an arising situation affecting the business. The employees share the responsibilities equally thus willing to give out their different ideas and hence. As Benjamin states, no one is individually responsible for everything (Bloomberg). Throu gh this, each employee get to learn new alternative courses of action and methods of coming up with the solution.The fact that there are a number of alternatives puts at bay the unyielding option of giving up when one employee’s criterion fails since he/she in not over; there can arise a solution from the other partner’s course of action. The partnership program ensures that the best alternatives that will not put off clients are adopted. Through this program, employees develop courage and confidence in airing their various alternatives generated through partnering.These alternatives later undergo joined comprehensive scrutiny for best result realization. 3. How might it help employees choose alternatives and learn from feedback? The partnership program can play a crucial role in ensuring that the right alternatives are given a priority by asking the relevant questions and saying the right things to the clients. Further more, explicit suggestions can be obtained from a partner who with time might result to only making observations to the partner and understanding whether or not the alternative is right.The older employees are more experienced in comparison with the Gen Yers, thus their alternatives might be considered or else utilized as an important reference point in some major areas of concern thus strengthening the rapport between them. Negative feedbacks like sabotaging the other partner or reduction in productivity due to constant wrangling are indicators unfruitful partnership which can lead to its break up (Giancola, 13). In addition, the uncooperative partner is identified, since he ends up leaving the company. This serves as a warning for the business entity to engage in a similar relationship in the future.Older workers can mock the young counterparts in a general business set up but with the employment of the pairing program, this is discouraged. The focus in set on impacting the same business knowledge to the young by the old since t here is no master in the business. 4. How might this program contribute to organizational learning? Cross generation partnership, as practiced by the Randstad, may lead to the understanding of the connection between solidarity in work place and the feeling of being more successful and productive.It diversifies the egocentric thoughts of the management to caring about the welfare of its subordinates and improves the relationship between them. To add on, the older employees do not get cynical for having been in the business for a longer time than the Gen Yers. The younger agents are taught on how to be patient and avoid discouraging the clients by the experienced ones who first seek for the solution to the arising problems (Bloomberg).This fosters appreciation for each party in the business hence playing a motivational role which is eventually reflected in the increased units and quality of the output. Concisely, organizations learn the best employee combination criteria since some de pended on others for their success hence the organization attaining its objectives on top of nurturing the employees’ skills. Though these relationships are promising, they are susceptible to dysfunction and require a lot of maintenance for their sustenance thus the organization has to take necessary measures in good time.Thus, if the partnership proves to be doing more harm than good, the organization should opt for its termination the soonest possible. Works Cited Bloomberg , L. P, Bridging The Generation Gap: Employment Agency Ramstad Teams Newbie’s With Older Staff To Great Effect, September, 17 2007. Viewed on July 2 2010 from http://www. businessweek. com/magazine/content/07_38/b4050063. htm Giancola, F. (2006). The Generation Gap: More Myth than Reality. Journal of Human Resource Planning. Vol. 29, p. 12-29

5 Tips on How to Develop a Search Strategy

5 Tips on How to Develop a Search Strategy 5 Tips on How to Develop a Search Strategy In academic writing, a â€Å"search strategy† refers to the methods used to find sources. You’ll often have to document your search strategy in the methodology section of a thesis or dissertation. But how do you develop a good search strategy? It depends on what you’re researching, but these five tips are a great starting point. 1. Selecting Databases Your college library should offer access to various academic databases. But not all of these will be relevant to your work (e.g., if you’re studying medicine, you probably won’t need the American Meteorological Society’s Meteorological Geoastrophysical Abstracts database). Unless you take under the weather literally. Consequently, you should either select the most relevant databases via your library’s search engine or access individual databases online. You should also make sure to list the databases used when you write up your search strategy. 2. Search Terms Next, you’ll need to select relevant search terms. Some of these should be obvious based on your research topic (e.g., if you’re writing about mummification in ancient Egypt, you’ll definitely want to search for â€Å"mummification† and â€Å"Egypt†). Well preserved.(Photo: dada/wikimedia) For others, though, you may need to brainstorm related terms. One option is looking at a few papers related to your topic and seeing which keywords they use in their abstracts. 3. Wildcards and Truncation You can increase the number of results you get from a search using â€Å"wildcards† and â€Å"truncation†: Wildcards are symbols used to find alternative spellings of the same term. If a wildcard is represented by a â€Å"!† symbol, for instance, you could search for â€Å"Ram!ses† to find variant spellings of the name (e.g., Ramses, Rameses, Ramesses). Truncations allow you to search for various endings to the same term. So if a truncation is represented by a â€Å"*,† you could search for â€Å"Egypt*† to bring up results that include â€Å"Egyptology† and â€Å"Egyptian.† The symbols for these may depend on the database, so remember to check the â€Å"help† section when using a new database to find out how to use wildcards and truncation. 4. Using Boolean Operators Another way of customizing search results is to use Boolean operators. The three main terms you’ll need here are â€Å"AND,† â€Å"OR,† and â€Å"NOT.† The â€Å"AND† operator allows you to search for papers that contain more than one search term (e.g., â€Å"mummification AND Ancient Egypt†). The â€Å"OR† operator, meanwhile, will return results that feature either of the search terms mentioned (e.g., â€Å"mummification or burial rites†). Or Mummies AND Cats.(Photo: Mario Snchez/wikimedia) â€Å"NOT† lets you exclude certain results from a search. For instance, if you only wanted to find results about ancient Egyptian mummies, you could search for â€Å"mummification NOT bog bodies† to exclude European mummies found in peat bogs.   5. Limiting Searches You can also control searches using limiting conditions. These are the options that allow you to filter certain results for relevance. Common filters include language (e.g., searching only for papers published in English) and date of publication (e.g., searching only for papers published after 2005). The limiters available may depend on the database, but they can be useful if a term returns too many results.