Mental Illness And Its Effect On Self Esteem And Promotes...

Root Causes Paper Over the years, mental illness has been used to categorize and label people based on cultural beliefs. This can effect on how a person can perform because it would decrease self-esteem because people are assigned a social identities that they don’t identify with. The social roles are expectations that cause rejections on the individuals. Social identity promotes self-devaluation .Therefore, people who have a mental illness are told to accept deviant identities based on the perspectives of others. The social identity promotes shame and diminish self-esteem and promotes social isolation. The origin of shame is followed by having a superego that produces fear by identifying ourselves to be better than other people. Therefore, superiority causes fear because an individual would look at the person who has power to be superior to them. This will cause shame because the person would be conscious of himself and his actions. The person would define themselves to be inferior . Also, being labeled by their mental illness prevents interventions that can improve performance and medical issues. Being labeled as a person who has a mental illness can produce traumatic events that effects on how they behave and interact. Moreover, there are social expectations of a role that we need to convey because it is an image that we want to be represented ourselves. However, the images that we are trying toShow MoreRelatedPsychological Factors Affecting Social Isolation845 Words   |  3 PagesSocial Isolation Social isolation may be defined as the absence of social interaction, contacts, and relationships with family and friends, with neighbors on an individual level, and with society at large on a broader level. Social isolation is considered a risk factor in the development of disease and the disabilities that can occur in the course of an existing disease. 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The Public Health Impact Of Diabetes Mellitus Essay

Introduction The public health impact of diabetes mellitus is enormous. In the United States, nearly 25.8 million persons (8.3% of the population) have diabetes mellitus, although it is estimated that only 72% are aware of their diagnosis. (Miller,2016) In this world today more of the Doctors and people that are going learning about this disease, and is more aware of how to diagnose and treat the condition. Center for Disease Control and Prevention states, A lot more than one-third (34.9% or 78.6 million) of U.S. grownups are obese (Center for Disease Control and Prevention (CDC), 2016). When looking at these different figures it is revelation in our eyes. Making people around the world search for a solution to distressing epidemic. Many obese people are not aware of how much the hazardous life is to have a long life. Mentioned even further in this particular report, obesity results in numerous devastating health conditions and problems like type 2 diabetes. 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In the past few decades, diabetes has continued to affect adults and children in the United States. The increase of this condition has been associated with several considerable impacts since it generates numerous medical and related phenomena in the American society. One of the medical phenomena generated by diabetes is hearingRead MoreA Short Note On Diabetes Mellitus Type II1039 Words   |  5 Pagespaper is Diabetes Mellitus Type II. Diabetes is one of the major chronic diseases caused by the insulin resistance that body generates within. It is a serious public health issue currently. There are different types of diabetes we encounter nowadays, but the three main types are Type I, Type II and gestational diabetes (Diabetes Mellitus,2005-2016). The type II diabetes is a non-controlled disease and it is the most common and also known as non-insu lin dependent diabetes (Diabetes Mellitus,2005-2016)

Apple Pectinase free essay sample

The aim of this experiment is to see the effect of different Pectinase concentrations have on the production on apple juice. Pectinase is an enzyme, which breaks down pectin, a polysaccharide found in plant cell walls. This enzyme is mainly commercially used to speed up the process of fruit juice production as the cell walls of plants are broken down more quickly. Therefore by changing the Pectinase concentrations, the results may show the effects it may have on how much apple juice will be produced. Hypothesis The apple pulp mixed with any of the pectinase concentrations will yield greater volume of apple juice than the one which is not mixed with pectinase. Also as the concentration of the Pectinase increases in concentration, there will be more apple juice produced. However, after a certain Pectinase concentration, the volume of apple juice produced would not be proportional to the increase in enzyme concentration. This is because there is an excess of active sites in the Pectinase for the pectin in the cell walls of the apple to react with and therefore the apple juice produced will not increase further. The enzymes have specific shapes so that they can catalyse reactions. Every enzyme has an active site, which is the part where it joins to its substrate to catalyse the reaction. If the substrate doesn’t match its active site the reaction wont catalyse. This is called the lock and key mechanism. If, however, there are more active sites than substrate then no matter how high the concentration is it wont affect the production of apple juice. Since I am only varying the concentration of the enzyme (pectinase) I will have to make sure that all other variables are maintained (e. . Temperature, PH and the amount of apple pulp). This is because enzymes are affected by temperature, pH and concentration. Equipment| Why I am using this equipment| Apple pulp| I am using apple pulp as an example of a fruit to determine the maximum amount of juice that can be extracted using different concentrations of the enzyme pectinase. I will be using 20g of apple pulp for each percentage concentration of pectinase solution| Pectinase solution| I am using the enzyme pectinase to break down the pectin in the cell wall so that the fruit juice can be extracted. I will be using 5 different percentage concentrations of pectinase solution (0%, 25%, 50%, 75%, 100%) to see which concentration extracts the maximum amount of apple juice. | Filter paper| I am using filter paper in the experiment to filter the apple juice into the measuring cylinder, separating it from the apple pulp. | Glass rod| I am using a glass rod in order to stir the apple pulp and pectinase solution together in a beaker so that the pectinase is evenly mixed throughout the apple pulp. Beakers| I am using beakers into which I will put the apple pulp and pectinase solution so that effective stirring can take place. | Measuring cylinder| I am using measuring cylinders so that the apple juice extracted using the pectinase can be measured accurately volumetrically. Therefore, I can then measure how many milliliters of apple juice have been produced from the different percentage concentrations of pectinase. | Filter funnel| I am using a filter funnel so that I can hold the filter p aper containing the mixture of apple pulp and pectinase solution. The filter funnel also fits well in the measuring cylinder. Syringe | I am using a syringe to measure accurately the correct volume of pectinase solution (5cm3) to be added to the apple pulp at different concentration of pectinase enzyme. The concentrations are: 0%, 25%, 50%, 75% and 100%. | Thermometer| I am using a thermometer to monitor the temperature of the apple pulp and pectinase mixture and noting down any changes in temperature. | Stopwatch| I am using a stopwatch to ensure that when the pectinase is added to the apple pulp it is only incubated for precisely 10 minutes for each of the pectinase concentrations. After 10 minutes the mixture is poured into the filter paper and the stopwatch is restarted and stopped at 5 minutes to see what volume of apple juice is has been delivered in 5 minutes into the measuring cylinder for each of the pectinase concentrations used. | Controls Control| How it will be controlled and why? | Temperature| Temperature increases enzyme activity by increasing the  kinetic energy and reduces the activation energy for enzyme catalysis. At extreme temperatures (40oC and above) the enzyme activity decreases and stops due to enzyme  denaturation. This results in the irreversible change in shape of the enzyme active site and the substrate can no longer fit into the active site of the enzyme But, generally higher temperature tends to increase enzyme activity. Therefore, I have to  ensure that the temperature remains constant for each experiment.. To ensure this is  in system for each experiment, a room temperature will be dictated for each experiment. Then, with the use of the  thermometer, the solutions, before, during and after experimentation, will have their  temperature measured to ensure a fair experiment. | Volume of pectinase| In the experiment I will be keeping the volume of pectinase solution the same. I will do this by using a syringe, which will accurately measure out 5cm3 for each of the different percentage concentrations of pectinase solutions. If different volumes of pectinase solutions are used then the overall concentration of pectinase in the apple pulp will change and will affect the results. Therefore it is important to have the same volume of pectinase for the different concentrations of pectinase used| PH| The pH is an important factor to take into account. This is because all  enzymes have optimum pH for maximum enzyme catalysis. Above and below the optimum pH enzyme catalysis decreases . Therefore, it is important to have the same pH for all the experiments. I will check the pH of all the pectinase enzyme concentrations before each experiment commences so a fair experiment is conducted. | Concentration of pectinase| The concentration of pectinase is the dependent variable in this experiment. I will use the different percentages of pectinase solutions so that I can see from my results which percentage produces the most amount of apple juice. I will be using 5 different percentages of pectinase, which are 0%, 25%, 50%, 75% and 100%. | Apple age| It is important that the apple pulp used comes from the same stock. This is because if for some experiments the apple pulp was from young unripe apples (little juice synthesized by plant) then little juice may be extracted even after adding pectinase than from ripe apple where more juice as been synthesised by the plant. Therefore, apples which are the same age and from the same stock should be used in all experiments. | Type of apple| The type of apple must be the same because some apples may be naturally juicer than other apples. Therefore it may produce more apple juice than another apple affecting the results of the experiment. We are trying to see how the concentration of pectinase affects the amount of apple juice produced and not the type of apple. I will make sure the apple pulp has come from the same type so that the experiment is controlled. Time| The time must be accurately controlled because the longer the pectinase is in contact with the apple pulp more juice will be released until eventually no more juice can be liberated as all the pectin has been digested by the pectinase. Since we are investigating the rate at which the different enzyme concentrations affect juice extraction, the time of incubation of pectinase with the apple pulp must be constant for each of the experiments conducted. I am therefore using a stopwatch to ensure that when the pectinase is added to the apple pulp it is only incubated for precisely 10 minutes for each of the pectinase concentrations. After 10 minutes the mixture is poured into the filter paper and the stopwatch is restarted and stopped at 5 minutes to measure the volume of apple juice in the measuring cylinder If the timings are different for each of the repeats then this may affect the amount of apple juice liberated from the pulp and the volume collected in the measuring cylinder. | Risk| How it will be managed| Spillages| Any spillages should be notified to the teacher. Then it should be cleaned up so that there is no risk of someone slipping and causing an injury. Breakages| Any breakages should again be notified to the teacher so that the breakage can be cleared up and the any injuries are prevented. | Eating/drinking| In the lab no eating or drinking should take place because the food/water could get contaminated and affect the health of the person eating or drinking. Also the apple juice produced should not be drunk as it may still contain pectinase, which could also affect the health of the person drinking the juice. | Pectinase | The pectinase solution can be an irritant so if it has touched the skin or eyes make sure to wash thoroughly with water. Wear goggles to prevent splashes to the eyes occurring. | Overall Plan 1) Pour each of the 20g of apple pulp into 5 empty and clean beakers. 2) Use syringes to measure out 5cm3 of each of the different percentage concentrations of pectinase solutions into the 5 beakers containing apple pulp. 3) As soon as the pectinase solutions have been syringed into each of the beakers start the stopwatch and time for 10 minutes 4) As soon as the stopwatch has started use the stirring rod to mix the apple pulp and the pectinase solution together for 10 minutes. Stirring should be continuous to allow good mixing to occur. 5) Read the temperature of the mixture using thermometer and record it by placing the thermometer in the mixture for 30 seconds. 6) After the 10 minutes of vigorous stirring, stop the stopwatch and pour the mixture into the filter paper contained in the filter funnel which is resting on the measuring cylinder. Make sure that all of the mixture has been poured into the funnel. 7) As soon as the mixture has been poured onto the filter paper start the stopwatch and time for 5 minutes to allow the filtrate (apple juice) drip into the measuring cylinder. The results from both the primary and secondary are graphically represented in Figure 1 and shows the average volume of apple juice produced (cm3) in 10 minutes versus percentage pectinase concentration. From Figure 1 both the primary and secondary data clearly show that upon adding 25% pectinase solution to the apple pulp there is a large increase in the volume of apple juice produced. For the primary data volume increase is 6. 4cm3 (7. 7 – 1. 3) and for the secondary data 8cm3 (9. 5 – 1. 5). For the primary data subsequent increases in pectinase concentration do not yield anymore apple juice and show a slight decrease in the volume of apple juice production when compared to 25% concentration The results for 50%, 75% and 100% concentration of pectinase are anomalous as I would have expected some increase or an equal volume of apple juice produced when compared to 25% concentration pectinase, the graph should have plateaued out. However, the decrease in volume for 50%, 75% and 100% relative to 25% are very small and can be accounted for by experimental error as these experiments are conducted by 5 different groups in the class. The secondary data from Figure1 shows an initial similar trend to the primary data in that a large volume of apple juice produced when 25% concentration of pectinase solution was added relative to no pectinase (0%). The trend shows a gradual increase in apple juice volume as the concentration of pectinase increases if the anomalous result for 75% is ignored. This anomalous result at 75% could be accounted for by experimental error as the overall trend indicates increase in volume with increasing concentration. The increase in volume of apple juice by increasing the concentration from 5% to 100% is only 0. 8cm3. Therefore, increasing pectinase concentration from 25% to 100% only gives a very small volume increase in apple juice. Both the primary and secondary evidence show that the volume of apple juice produced increases greatly when 25% concentration pectinase is added to apple pulp. Accounting for experimental error the primary data shows no more volume of apple juice produced when increasing pectinase concentration. The secondary data shows a similar trend except that there is a very slight increase (0. cm3) in apple juice volume when pectinase concentration is increased fourfold from 25% to 100%. The difference in the two primary and secondary data is probably due to a combination of experimental error and experimental conditions employed during the experiment. Conclusion based on evidence My hypothesis for the above experiment was: a)The apple pulp mixed with any of the pectinase concentrations will yield greater volume of apple juice than the one which is not mixed with pectinase and b) as the concentration of the Pectinase increases in concentration, there will be more apple juice produced. However, after a certain Pectinase concentration, the volume of apple juice produced would not be proportional to the increase in enzyme concentration. The primary and secondary evidence both support part a) of my hypothesis. There is a large increase in volume of apple juice when pectinase is added to apple pulp. Pectinase aids in the extraction of juice from apples. It does this by breaking down and digesting pectin, which is found in the cellulose fibers of apples. Pectin is also found within the layers of the apple’s cell wall. The pectinase enzyme breaks down the pectin, causing each of the apple’s cells to release greater amounts of juice than just squeezing pulp. Part b) of my hypothesis is partially supported by the primary data collected in the classroom and wholly supported by the secondary data which was generated by the technician. The data can be explained by enzyme kinetics and substrate concentration. Pectinase is an enzyme which specifically breaks down pectin and therefore has specific shape that only fits pectin and the site where the reaction occurs on the pectinase is called the active site. Pectin specifically fits into the active site and is broken down. As with all enzymes the activity of an enzyme is dependent on factors such as pH, temperature and enzyme concentration and substrate concentration. Temperature was monitored during the reaction and was 20oC for all the experiments. The pH was not measured and will be discussed later. The concentration of the pectinase was the independent variable and the apple pulp concentration remained constant at 20g for all the pectinase concentrations. When an enzyme (pectinase) concentration is low then reaction rate will be low with the substrate molecules competing for the active site. As the concentration of the enzyme increases then more active sites are available for the substrate and the reaction rate will be high. If the enzyme concentration is increased even further then there would be more active sites than substrate then, the rate of reaction would not increase but plateau out and the limiting factor would be the substrate. In our experiment the graphs show that there was an initial high enzyme activity (large volume of juice produced) and then the activity plateaued out at higher pectinase concentrations for the primary results (taking experimental error in account). For the secondary data results were similar except that increasing enzyme concentration only increased enzyme activity slightly as seen by the small increase in volume in juice production. The results show that the substrate was the limiting factor as increasing the pectinase concentration meant there was not enough substrate and the rate could not be increased and this suggests that virtually all the pectin that could have been digested by pectinase to release the juice was achieved with the 25% concentration of pectinase. Evaluation of conclusion My conclusion is based on the primary and secondary data generated during this experiment and is supported by mechanisms of enzyme activity and factors affecting enzyme activity. The addition of 25% concentration pectinase to apple pulp increases apple juice production by a factor of approximately six when compared to no pectinase added for both primary and secondary data. Therefore, this large increase is due to the pectinase which is known to digest pectin in cell walls. As a result of pectin digestion in cell walls the cell wall integrity diminishes resulting in release of more juice. As the pectinase concentration increases increase in juice production relative to 25% is not significant and is supported by the secondary data. Primary data shows a small decrease in juice production beyond 25% concentration but this may be due to experimental error. The conclusion explains this by stating that the substrate (apple pulp) is the limiting factor and there are more enzyme active sites than substrate. If there was a further large increase in juice production at 50%, 75% and 100% then the conclusion could not explain the results in terms of substrate limitation and excess enzyme active sites. The collected evidence can be improved by conducting the experiment with more pectinase percentage concentrations between 0% and 25%. For example 5%, 10% 15% and 20% and also the time of experiment could be for different time intervals, for example 20 minutes and 30 minutes. The lower concentrations would show that juice production and hence enzyme activity is linear and proportional to concentration of enzyme and that the substrate is not the limiting factor. Enzyme catalysis follows zero order kinetics when substrate, pH and temperature are not limiting. Increasing the time would show that no more juice is produced when the enzyme is incubated for longer and that would support the conclusion that the substrate is exhausted and no more pectin can be digested by the enzyme. Evaluation of method The method is a very simple method and can produce results which can be interpreted. The strengths of this experiment relies on the availability of reagents for example apple pulp and enzyme and general laboratory equipment. The experiment can be easily performed and repeated. Also there are few variables which can skew results and therefore difficult to draw conclusions. The hypothesis can be supported by the results as only the enzyme concentration is changed and everything else is controlled. However, the weakness can influence the results for example temperature and pH must be maintained for all experiments as these can have a large impact on juice production and hence enzyme activity. Ineffective stirring can also affect the results as the pectinase may not have been mixed in properly and therefore unable to digest pectin effectively and this can lead to lower volume of juice being produced. The anomalies in the data points can be attributed to the above factors and this has reflected in the hypothesis where I expected to see a slight increase in juice production at the higher concentrations of pectinase and not a decrease in juice production relative to the 25% concentration. The secondary data supports my hypothesis but this experiment was conducted by the technician and not by the class. The methodology can be improved by firstly incubating the pectinase and apple pulp in a water bath a constant temperature for all experiments. The pH of the solution should be checked using a pH meter and pH adjusted using appropriate buffers. The stirring of the mixture should not be manual but mechanical using a stirrer therefore eliminating human error. This may have caused the reduction in juice production at 50%, 75% and 100% in the primary data and hence the data did not quite support the hypothesis. Each concentration data point should be repeated by the same individual as this would eliminate further errors. By controlling these variables more reliable results would be obtained with very few anomalies. Variation in pH and temperature can dramatically affect the results and can impact the hypothesis. For example, lower temperature would reduce enzyme activity and this would result in lower juice production at all concentrations of pectinase. This would impact the hypothesis in that I would not be able to conclude that the substrate was the limiting factor and vacant enzyme active sites. This would also be true for changes in pH.

The Rage Against Trade By The New York Times Editorial Board Example For Students

The Rage Against Trade By The New York Times Editorial Board This opinion piece written by the New York Times editorial board analyzes the two major presidential candidates positions on international trade deals, primarily President-elect Donald Trump’s proposed isolationist policies. The article examines the increasingly common perception among the American public that trade agreements such as NAFTA and the TPP are responsible for causing economic hardships due to prioritizing global interests over American interests. The writers of this article oppose this view and present evidence to refute it. The authors have a liberal viewpoint on this issue and are pro-free trade, however they do concede that there are certain issues that need to be resolved as a result of these trade agreements. They disagree with Trump, viewing his statements as â€Å"nothing more than hot air†. The article sets out to dispel some common myths about international free trade deals and also takes a look at the development of the anti-free trade sentiment i n the United States over the years. We will write a custom essay on The Rage Against Trade By The New York Times Editorial Board specifically for you for only $16.38 $13.9/page Order now Clinton currently opposes the TPP, however in the past she has praised it and called it the â€Å"gold standard† of international trade deals (Memoli). She seems to have shifted her views during the Democratic primaries against Bernie Sanders, who opposed the TPP his entire campaign, putting into question her true viewpoint. Meanwhile, Trump has consistently railed against international trade deals since the 1980s, when he criticized the US for importing more from Japan than they export. He also criticized NAFTA as it was being passed in 1993 and criticizes China for its trade practices. Trump’s opposition to trade deals seems to primarily stem from two main factors: loss of American manufacturing jobs to overseas countries and trade deficits with other countries. Clinton on the other hand believes that the benefits of free trade agreements outweigh the cons, and that these deals save American consumers money when they buy goods. Trump believes in protectionist policies and has a realist view on trade, believing in increasing the US’s power over it’s own economy and promoting it’s own self-interests. Trump often talks about â€Å"bringing back jobs† to the US, primarily in manufacturing and the auto industry. Trump’s views seem to focus on protecting and defending American interests. Clinton supports a liberalist view of free trade, economic interdependence, and a global marketplace where states can trade with each other for mutual benefit rather than just the benefit of the United States. Trade deals have been a scapegoat for America’s economic problems for quite some time. As has already been mentioned Donald Trump was speaking out against Japanese trade practices as early as the 1980s and continues to do so today. One of his main concerns was their mass importing of cars and home electronics to the United States while the US exported far less. â€Å"When was the last time you saw a Chevrolet in Tokyo?† was a statement by Trump in his announcement that he was running for President, commentating on the fact that Japanese car brands such as Toyota are extremely popular in the US while Ford and Chevrolet have lackluster sales in the Japanese market. Japan mainly relied on producing their own goods over the years and has maintained a relatively closed market compared to other great economic powers. In 2015, the US trade deficit with Japan was $68.9 billion (â€Å"Foreign Trade† Census.gov). Trump also criticizes the US’s dealings with China, w hom the US had a $367 billion dollar trade deficit with last year (â€Å"Foreign Trade.† Census.gov). From a realist point of view, this makes it look like the US’s best interests are not being served. It appears China and Japan are benefitting far more due to the fact they import far less American products than the United States imports from them. From a realist perspective, these countries are gaining more in terms of relative gains and increasing in power, going against the fundamental realist goal of preventing other states from gaining an advantage in a relationship. A liberal may argue that these deals benefit both countries and are beneficial in several ways. For example, importing goods from overseas provides cheaper goods to the American consumer due to less material cost and lower wages for overseas workers. Buying goods from Japan and building the country up economically increases American sphere of influence into East Asia by having a powerful ally in Japan act as a potential deterrent against China, North Korea, and Russia. Another argument is that economic cooperation with China improves relations between both countries, lowering the likelihood of a conflict to arise. As China’s economic power increases and the gap between them and the US’s spot at the top of the world hegemony decreases, there is so me concern that China might become more aggressive and become the dominant power. The liberal viewpoint is that if economic cooperation and collaboration exists between the two nations rather than hostility and competition, conflict is less likely to occur. If Trump were to impose tariffs, China would likely retaliate and it would result in a trade war. This would sever relations between the two countries and likely cause harm to both. .u06e616e2caef92dc00d828abd62ebd07 , .u06e616e2caef92dc00d828abd62ebd07 .postImageUrl , .u06e616e2caef92dc00d828abd62ebd07 .centered-text-area { min-height: 80px; position: relative; } .u06e616e2caef92dc00d828abd62ebd07 , .u06e616e2caef92dc00d828abd62ebd07:hover , .u06e616e2caef92dc00d828abd62ebd07:visited , .u06e616e2caef92dc00d828abd62ebd07:active { border:0!important; } .u06e616e2caef92dc00d828abd62ebd07 .clearfix:after { content: ""; display: table; clear: both; } .u06e616e2caef92dc00d828abd62ebd07 { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .u06e616e2caef92dc00d828abd62ebd07:active , .u06e616e2caef92dc00d828abd62ebd07:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .u06e616e2caef92dc00d828abd62ebd07 .centered-text-area { width: 100%; position: relative ; } .u06e616e2caef92dc00d828abd62ebd07 .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .u06e616e2caef92dc00d828abd62ebd07 .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .u06e616e2caef92dc00d828abd62ebd07 .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .u06e616e2caef92dc00d828abd62ebd07:hover .ctaButton { background-color: #34495E!important; } .u06e616e2caef92dc00d828abd62ebd07 .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .u06e616e2caef92dc00d828abd62ebd07 .u06e616e2caef92dc00d828abd62ebd07-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .u06e616e2caef92dc00d828abd62ebd07:after { content: ""; display: block; clear: both; } READ: A Rhetorical Analysis of Editorial, â€Å"the Effects of Violence in Children’s Cartoons†The two specific trade deals that have been mentioned often this election cycle are the North American Free Trade Agreement (NAFTA) and the Trans-Pacific Partnership (TPP). NAFTA was a contentious issue ever since negotiations began under President George H.W. Bush in 1990. The bill took 4 years to pass and the main goal was to eliminate trade barriers between the three major North American powers: Canada, the US, and Mexico. NAFTA addressed several key economic issues regarding tariffs, intellectual property, and agricultural regulation. However, the American population were concerned this agreement would lead to more outsourcing and a greater dependence on foreign goods. Third party presidential candidate Ross Perot gained a large amount of popularity in the 1992 election primarily for his opposition to NAFTA and his America-first economic nationalist stance. American nationalism and patriotism is deeply embedded in the national consciousness, as is a sense of American exceptionalism. A large portion of Americans want to see their country do well and â€Å"be the best†, and they view their country as superior to other nations of the world. Trade deficits are often used as a populist political tool to rile up the patriotic masses, as politicians often point to them as an example of the US getting ripped off or taken advantage of. This could tie into constructivism as these attitudes seem to be about protecting American identity/interests more than anything. Certain portions of the American electorate aren’t particularly well-informed on the intricacies of economics or world trade and see trade as more of an â€Å"us vs. them† economic showdown or competition where the US is losing. Explaining economic policy in greater detail would likely go over the heads of most voters, as there are certain nuances in trade deals that require an academic background in either economics or world politics to fully understand. For example, according to a survey of prospective voters conducted by Harvard and Politico, 70% of those surveyed had no idea what the specifics of the TPP were or hadn’t read anything about it. Of the remaining 30% who were aware of the agreement, 63% were against it. (â€Å"Americans Views on Current Trade and Health Policies† Politico.com). The TPP and NAFTA are deals based upon the liberal philosophy of free trade and the goals are to remove as many barriers to free trade as possible in a globalized economy. Part of the opposition seems to stem from an anti-globalization attitude that is becoming increasingly common. That doesn’t mean there isn’t debate between economists on the effectiveness of these trade deals, however the pro-free trade position is the most commonly supported one. One of the unique aspects of the protectionist anti-free trade position is it’s support from both sides of the political spectrum. Both left-wing and right-wing politicians have spoken out against trade deals in the past. An example of this is in the current election with Bernie Sanders and Donald Trump both voicing opposition to NAFTA and TPP. This shows that it’s a popular viewpoint with a large number of Americans regardless of party affiliation. According to a survey conducted in March by the Pew Research Center, 53% of Republican voters believe free trade agreements have had a negative impact on the US economy. While the majority of Democratic voters according to that same survey believe free trade agreements have been positive for the US, Sanders supporters have a more negative view compared to Clinton supporters. Republican support for free trade deals has declined dramatically from May 2015, when 53% believed they had a positive impact. (â€Å"Views on Economy, Government Services, Trade.† Pew Research Center). According to the Harvard-Politico survey, 54% of Democrats surveyed believe free trade has lost more domestic jobs than it has created, compared to 66% of Independents and 85% of Republicans. .u8046d3b3e5ed5f37ec2ec6600768bf8b , .u8046d3b3e5ed5f37ec2ec6600768bf8b .postImageUrl , .u8046d3b3e5ed5f37ec2ec6600768bf8b .centered-text-area { min-height: 80px; position: relative; } .u8046d3b3e5ed5f37ec2ec6600768bf8b , .u8046d3b3e5ed5f37ec2ec6600768bf8b:hover , .u8046d3b3e5ed5f37ec2ec6600768bf8b:visited , .u8046d3b3e5ed5f37ec2ec6600768bf8b:active { border:0!important; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .clearfix:after { content: ""; display: table; clear: both; } .u8046d3b3e5ed5f37ec2ec6600768bf8b { display: block; transition: background-color 250ms; webkit-transition: background-color 250ms; width: 100%; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #95A5A6; } .u8046d3b3e5ed5f37ec2ec6600768bf8b:active , .u8046d3b3e5ed5f37ec2ec6600768bf8b:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; background-color: #2C3E50; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .centered-text-area { width: 100%; position: relative ; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .ctaText { border-bottom: 0 solid #fff; color: #2980B9; font-size: 16px; font-weight: bold; margin: 0; padding: 0; text-decoration: underline; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .postTitle { color: #FFFFFF; font-size: 16px; font-weight: 600; margin: 0; padding: 0; width: 100%; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .ctaButton { background-color: #7F8C8D!important; color: #2980B9; border: none; border-radius: 3px; box-shadow: none; font-size: 14px; font-weight: bold; line-height: 26px; moz-border-radius: 3px; text-align: center; text-decoration: none; text-shadow: none; width: 80px; min-height: 80px; background: url(https://artscolumbia.org/wp-content/plugins/intelly-related-posts/assets/images/simple-arrow.png)no-repeat; position: absolute; right: 0; top: 0; } .u8046d3b3e5ed5f37ec2ec6600768bf8b:hover .ctaButton { background-color: #34495E!important; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .centered-text { display: table; height: 80px; padding-left : 18px; top: 0; } .u8046d3b3e5ed5f37ec2ec6600768bf8b .u8046d3b3e5ed5f37ec2ec6600768bf8b-content { display: table-cell; margin: 0; padding: 0; padding-right: 108px; position: relative; vertical-align: middle; width: 100%; } .u8046d3b3e5ed5f37ec2ec6600768bf8b:after { content: ""; display: block; clear: both; } READ: Content Analysis : Using Content Based On The Impressions Of A ReaderNAFTA was ratified in 1994 and has been in effect for 22 years now, more than enough time to properly assess its impact on the economy. A 2015 report by the Congressional Research Service summarizes the effect of NAFTA as â€Å"relatively modest†, neither causing the â€Å"huge job losses feared by critics† or â€Å"large economic gains predicted by supporters.† (The North American Free Trade Agreement (NAFTA). Congressional Research Services). One of the main concerns of NAFTA was the fear of losing manufacturing jobs to outsourcing. NAFTA is often used as a scapegoat for the loss of manufacturing jobs in the US. According to the op-ed, manufacturing jobs have been declining across the world as â€Å"the number of manufacturing jobs fell by 34 percent in Japan, 31 percent in the United States and 25 percent in Germany† (U.S. Manufacturing in International Perspective. Congressional Research Services), showing that there may be more to the issue than just NAFTA. Rather than any trade deal causing the loss of jobs, it’s more likely that automation and lower wages overseas have had a bigger impact. Development of new technology causes a gradual shift in the jobs available. For example, the American economy used to rely a lot more on agriculture. There were more farms and a larger amount of people living in rural areas. In 1870, 50% of the population consisted of people working in the agriculture industry (Daly). As of 2014, the number is now 1.4% (Employment by Major Industry Sector. U.S. Bureau of Labor Statistics. ). The manufacturing industry is s imilar to the agricultural industry in terms of decline. Both the farming and manufacturing sectors have had to deal with new technology becoming available to accomplish these tasks more efficiently. This can be proven by the fact that more factories are actually moving back to the US in the past 2 years. Output is increasing. Despite this, the amount of manufacturing jobs isn’t growing as most of these jobs are being done by automation (Cheng). Trade agreements don’t seem to be the culprit as much as new technology and a shifting of priorities in the current economy. The United States has shifted largely to a service-based economy, with 80% of the workforce being in the service sector (Employment by Major Industry Sector. U.S. Bureau of Labor Statistics. ). As many American blue-collar workers are finding it increasingly difficult to make a living due to the changing economy, free trade has become a target of vitriol. Protectionist, realist attitudes toward trade are becoming increasingly popular among the American electorate. Donald Trump’s stated policies during his presidential campaign seem to line up with this perspective. Trump has talked about renegotiating NAFTA and the TPP and imposing tariffs on Chinese imports. Trump has also made vague promises about bringing back American manufacturing jobs. The op-ed disagrees with his stance. Further analysis shows that free trade is not the primary cause of the loss of these jobs, and much of the disagreement stems from populist anger more than anything. Manufacturing jobs have been declining around the world due to various other factors, primarily automation and changing technology.