Final Assessment of Apple Inc Essay Example | Topics and Well Written Essays - 1250 words

Final Assessment of Apple Inc - Essay Example During critical analysis of its vision and mission statement, examination of Apple’s compliance to business ethics was also performed. Overall outcome of this analysis elaborates that Apple has made innovation and simplicity a foundation of not only its products, but its organizational philosophy as well. Effects of Globalization & Organizational Culture on Employee Selection and Training Apple is an ideal case study for understanding globalization in terms of business model and related processes. With workforce and supply chain scattered all around the globe and access to every part of global mobile and electronic gadgets market, Apple has managed to emerge as a market leader in mobile appliances and related applications. In addition to that, Apple’s organizational culture further supports its global business model and extended market access. ... Globalization has further strengthened the foundation of this culture. As a result of globalized model, Apple has introduced strategies like ethical partnership with the suppliers and home-based jobs for students and other professionals in order to avail opportunities offered by global business model. As far as employee selection is concerned, Apple uses market competitive strategies to attract and retain talent but only recruit employees that are not only job fit but an organization fit as well. As far as training methods employed are concerned, its leadership uses a simple regime of Tell, Show and Do. Employees undergo on-job as well as academic trainings for enhancing their skill inventory and using them accordingly. On the other hand, as an ethical organization, Apple has also introduced educational programs, i.e. graduation, associate and bachelors for employees working for its suppliers. Training its own workforce and suppliers’ employees is influenced by its philosophy that says, â€Å"When people gain new skills and knowledge, they can improve their lives (Apple, 2012a).† Apple’s Vision and Mission Statement Apple’s vision is based on an optimistic ideology of being a market leader in technology and communication devices. It has managed to offer products that cover every aspect of technology usage and allows the consumer to have an impeccable experience with its products becoming an integral part of customer’s life style. Beginning from MacBooks to iPhones and iPads, Apple has attempted to amalgamate convenience, functionality and style in a single gadget. Furthermore, its commitment to have a motivated workforce and supply chain is another area that provides participatory direction to its

CLevel Concerns in IA Management Essay Example | Topics and Well Written Essays - 1000 words

CLevel Concerns in IA Management - Essay Example Thus for protection, organizations employ strict security measures to create a barrier to stop these codes entering the system and if they enter, provide a method to detect and destroy the code before it destroys the company. The first step of information protection is developing a security policy for the specific organization. Security policy often covers how the policy will be used inside the company, describes how the company would educate its employees about protecting the organizational assets such as its computer systems and information, terms and explanation of security enforcement, and also an evaluative feature in the policy so that it can be updated when required (Whatis, 2007). In our health care facility, there is not such an extensive security policy, rather a general one. This security policy tells about how the employees are supposed to use the system, which users are restricted from accessing other higher levels of information, information regarding legal actions in case of breaching the code of confidentiality and policy updating mechanisms. Our security policy came into existence after several cases of breach of patient information which was used by marketers to advertise their products using patient telephone numbers and email addresses. Since such information is easily available elsewhere, we first rejected patient's claims that such information leaking is coming from our side. However when such complains became common, an inquiry was conducted and it was found that one of the receptionist's computer systems was being hacked. At this point in time, our system administrator met with all information technology members in the organization and decided to implement a full-fledged policy to prevent such an incident from occurring again. Developing and Implementing the Policy The first step in developing the strategy was to take permission from the manager and gets the funds allotted. This is easily done specially after the incident as the managers wanted to regain the lost image of the organization due to breach in patient information which is a requirement in the medical profession. A security memorandum was issued in response to the incident detailing of how security will be managed in the organization from then onwards. Industry Standards Keeping the enormous need of patient information confidential, this policy was created and the ISO 17799 standard was integrated. Doctors, nurses and other staff were given personal computers (where required) with personal passwords. Three levels of information was secured using these passwords, with senior doctors getting to the highest access level and the junior nurses/interns getting the least access level. In the policy, the guidelines for employee level updates are given and the permission of their access levels is clearly identified. (Shinder & Tittel, 2002) Password Protection The password protection was applied throughout the intranet (internal network) of the organization. The network administrator is responsible for setting up the user accounts, giving them access codes and setting up their personal systems. Also these passwords are supposed to be changed regularly. Installation Guidelines For the matter of security, no user is allowed to install any software of their system without informing the network adminis

Physicochemical Events in Production of Butter and Margarine

Physicochemical Events in Production of Butter and Margarine Byeong-Keon LEE Introduction Margarine and butter are known world-widely as spread, and have dominated the production in the western world, such as America including New Zealand. Recently, Asian countries particularly China and India have shown an increase of butter consumption. The amount of butter China consumes was predicted to increase to 13% over the next decade (Fallow, 2013). Both margarine and butter have similar a taste, texture as well as nutritional values. The characteristic of both products are significantly similar for example, water-in-emulsion and the fat content are approximately in 81% range. However, the two products are actually different when it is compared with the ingredients and the structure. The argument surrounding the diversity of butter and margarine is typically concerned with human health, the production of margarine is a man-made food which follows a lot of chemical treatments and speculation that it might cause several diseases (Guyenet, 2008). On the other hand, the butter cont ains a higher level of cholesterol that can negatively influence human digestion (Collins, 2013). In this assignment, physical and chemical properties and psychochemical processes and the changes of making margarine and butter will be discussed. Physical and Chemical difference Both butter and margarine are triglyceride (triacylglycerol) in an ester linkage composure of glycerol and 3 fatty acids that also uses the water-in-oil emulsion process where water is dispersed in phase and oil in a continuous phase. The critical comparison and contrast between butter and margarine will be the ingredients which have different states in room temperature and the chemical process of making it. Butter is an animal dairy product which is composed of a complex chain of saturated fat and unsaturated fatty acid, and a high concentration of animal cholesterol. As its clearly seen from the picture, the majority of fatty acids are saturated and some fatty acid unsaturated. The color of butter is normally yellow indicating it contains small amounts of carotene another meaning of vitamin A. (Reyes, n.d). The higher saturation levels of the fatty acids, contributes to the physical structure of the animal fat. Higher saturation levels are highly correlated with higher London Dispersion forces. Hence, due to the high London Dispersion Forces holding the saturated bonds together, animal fat is solid at room temperature (Brown, LeMay and Bursten, n.d.). Figure 2. Percentage composition of fatty acid in butter In contrast, margarine is a substitution of butter spread made from vegetable oil. Oil has a lot of double bonds, which typically disrupts the London dispersion forces between fatty acids and low effective surface area which the molecules do not pack together giving a lower melting point The mixed vegetable oil, like soyabean oil or corn oil has a structure of mono-unsaturated or polyunsaturate of fatty acids and those unsaturated fats that need to be converted into a semi-solid to make margarine. This process is called hydrogenation or additional reaction, by adding hydrogen gas with nickel catalyst in a double bond of unsaturated fat. The double bond become a single bond, and this makes the molecules pack together better. In other words, the London dispersion forces become active and the interaction between the molecules is called the Van Der Waals interaction (Burrows, 2009). The results of the hydrogenated vegetable oil, are of it process to solidify at room temperature. The majority of fatty acid in margarines are unsaturated. Most fatty acids have a cis-form and margarine is unlikely to form trans-fatty acid. During the hydrogenation, some of the fatty acid will tend to form trans-addition. Figure 4. Hydrogenation reaction occur in unsaturation reaction Chemical process of butter The milk itself come from the cow which does not have to add artificial ingredients. Therefore butter contains nutritional values such as fat, protein and different types of vitamins which are found originally in milk. The chemical process is outlined in figure 4, that depicts the chemical process. For example pasteurization the ripening, aging and churning are the most significant factors for making butter cream. 1) Milk separation The standard raw milk mostly contains 15 to 25 percent of fat globules, the globule is a tiny membrane filled with the fat molecule (Murphy, 2011). When the raw milk is shaken, the globules membranes will crash against each other and break. As regard, the fat will start to burst out and tend to bunch together with the contents of other burst globules, consequently, the butter cream is separated from raw skim milk and the butter cream will contain approximately 38% of fat. 2) Pasteurization The raw cream has to be pasteurized to a temperature of 95oC for 15 seconds to kill any interference in production of butter particularly enzyme and micro-organisms. This process is widely known as HTST (High Temperature Short Time) pasteurization. It is very interesting to note that nowadays, dairy industries implements UHT (Ultra High Temperature) pasteurization procedure to produce lower number of micro-organism, which leads to longer shelf life. HTST process are more favorable compared to UHT as in the production of butter, Lactobacillus sp. is wanted to further ferment the cream, giving of specific flavors. In contrast, if the cream is subjected to UHT, any bacteria present in the cream would be eliminated, further contributing to no flavor compound formation during the ripening process (Butler and Media, n.d). 3) Inoculation and ripening After pasteurization, then for some time the helpful bacteria ripens in the raw cream so it can proliferate to render it in a better condition for butter making. The butter maker has made significant improvements through experience, that ripened cream churns more rapidly than sweet cream. It take about 24 to 48 hours for the cream to fully ripen (Marina. 2011). The lactic acid bacteria (Lactobacillus helveticus) will actually further ferment or ripening the cream and breaking down the long fatty acid into short fatty acid (diacetyl compounds). This short fatty acid has which has unique taste and good smell. An increase in lactic acid causes a reduction in overall pH which cause the proteins in milk to change. As cream returns to room temperature, the lactose in milk begins to ferment and creating lactic acid which help to make butter. (Belitz, Grosch and Schieberle, 2009) 4) Agitation It is a physical change which the process of churning butter consists of the mixing that separates some of the fatty solids out of milk. The formation of fat crystal can be influence by suitable temperature control during the ripening process. Fat molecule in cream are surrounded by membranes made of phospholipids and proteins which prevent the fat from pooling together. Fat globules are bumping into each other and membrane is breaking down when it happens the fat globules are trying to stick together. Agitation cream damage these membrane allowing the fats to pool together and form whipping cream. 5) Churning Churning is essentially strong mechanical cream shearing which tears the membranes of the fat globules and facilitates coalescence of the globules. The cream breaks any tiny granules of butter appear. In the churning compartment, a rotating impact wave cause butter granule formation. The separation compartment is divided into two parts. The butter is first churned further, resulting in the formation of butter granules of larger diameter. As the churning continues fat molecule become popcorn butter which separate from butter milk. The popcorn butter has the same consistency as regular butter at room temperature. They put the butter cream on bulk tank where mixers sterile to maintain the consistency. If agitation and churning of the cream continues, finally a solid is formed(butter-cream) and the remaining liquid (butter milk) is separated (Ripema, 1970). 6) Washing, Cooling, and Vacuum Subsequently, the buttermilk is separated and the butter is washed if necessary. which cause the butter-cream fat molecules to bunch together releasing water and air. In addition, cooling process and vacuuming is performed to reduced to water and air content to 1% (Belitz, Grosch and Schieberle, 2009). Chemical process of margarine Most margarines are made from a variety substances such as vegetable oil and edible animal fats. It composed of approximately a 80% combination of fat, that is either saturated fat or unsaturated fats, approximately 18% of liquid which derives from either pasteurized skim milk or a soybean protein fluid (Ripema, 1970). 1) Crude oil Different types of vegetable oil like corn and soybean are chemically extracted and refined to form crude oil and the crude oil can be neutralized and treated with a caustic soda solution that removes free fatty acid, and corrosive and pungent sulphur compounds (Sample, 2009). The free fatty acid, influences an undesirable taste. The process follows by washing then mixing with water, so it can separate, it is then left to dry with the aid of vacuum. 2) Modification Margarine is not originally a yellow colour which the decolourisation process is for removing the grey colour by the absorption to activated clay or bleaching process (Ripema, 1970). The bleaching process utilizes bleaching earth and charcoal material in the vacuum condition. The process helps to absorb any undesirable colorants, which will be later filtered out from the oil mixture. Other sustenance impurities are both organic and inorganic, which naturally occurs raw oil that is removed by the de-acidification process using akali treatments. 3) Hydrogenation The hydrogenation is used as catalyst called nickel and the structure varies by cis-addition and trans-addition. This process helps the animal and vegetable oils blend and are able to let the formation from a liquid into a fat that is in a state that increases the melting point. However only some of the double bonds of polyunsaturated vegetable oil are hydrogenated and named partial hydrogenation. Therefore the degree of hydrogenation can be varied to give softer or harder margarine. (Haynes, 2014) Figure 10. Chemical reaction of hydrogenation 4) Deodorization The modification is complete so the base oil is prepared to reproduce similar qualities to butter, this stage decrease unwanted smells and taste (Formo, n.d). The removal of the poor smell is by a batch process that steams the oil, the temperature used is very high and reaches from175–205 °C in Europe and 235 °Ã¢â‚¬â€œ250 ° C in America, during this process the bad tastes and smells are taken away by the extractor fan. The oil can then be either further processed to make margarine or alternatively vegetable oil. (Singh, P. n.d.) 5) Emulsify When the emulsion of the stabilized immiscible liquids is blended with the use of an emulsifier. The way margarine is constructed is through the emulsion process that adds salty water droplets in oil, as well as an emulsion ingredient to a cup. Salt content is modified as an emulsifier and renamed lecithin, the final stage is the separating of starch and emulsifier that forms a consistent mixture. Moreover, all the nutrients and color in the margarine are artificially made particularly vitaminisation processed into the margarine, to have a measured amount of vitamin with butter (Hasenhuettl and Hartel, 2008). 6) Cooling and kneading process The method for the cooling an kneading process has two ways of completing, either with a tube chiller or a chilling drum-complector. Tube chiller method uses a closed system that has a one step process. Unlike the Chilling Drum-Complector that has a longer process, allowing cooling and kneading that lets the mixture rest, and the crystallization of fats at slower pace. However the advantage of the tube chiller is the reduced capacity of spoilage compact size in relation to production levels, and ease of operation. (Hasenhuettl and Hartel, 2008). Conclusion In conclusion, butter and margarine have significantly different physical and chemical properties as well as physiochemical duties in the production. Although the nutrition and texture of products are the same, but the ingredients of butter and margarine are different and this leads to a structure of both products that have different qualities. Moreover, both products have a different chemical process. In fact, margarine has extra steps to convert the butter from a liquid state to a solid state, that furthers the need to process, using hydrogenation. References Reyes, V. (2013). Chemical structure of butter. [Figure 1] Available at: http://scienceandfooducla.wordpress.com/2013/05/28/homemade-butter/ [Accessed 15 May. 2014]. P. B. Hawk, O. Bergeim, Blakiston, (2010). Fatty acids in butter. Percentage composition from Practical Physiological Chemistry,. [Figure 2] Available at: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml [Accessed 15 May. 2014]. Image by user called Smokefoot, (2012). Hydrogenation of fatty acid. [Figure 3] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Alpha Omega trial, (n.d.). Margarine composition in percentage. [Figure 4] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Yokogawa Corporation, (2007). Stable and Accurate Density Measurement to Control Fat Content in Skim Milk. [figure 5] Available at: http://www.yokogawa.com/us/technical-library/application-notes/stable-and-accurate-density-measurement-to-control-fat-content-in-skim-milk.htm [Accessed 15 May. 2014]. Andrews, R. (2012). All About Milk. [Figure 6] Available at: http://www.precisionnutrition.com/all-about-milk [Accessed 15 May. 2014]. Shannon, (2011). Making A Big Batch of Cultured Butter. [Figure 8] Available at: http://www.nourishingdays.com/2011/10/making-a-big-batch-of-cultured-butter/ [Accessed 15 May. 2014]. Castelli, C. (2008). Crude Corn Oil. [Figure 9] Available at: http://www.alibaba.com/product-detail/Crude-Corn-Oil_144278983.html [Accessed 15 May. 2014]. Quadro Engineering, (n.d.). Production of Margarine and Low Fat Spreads. [Figure 11] Available at: http://www.quadroytron.com/menu_app/food_margarine.asp [Accessed 15 May. 2014]. Belitz, H., Grosch, W. and Schieberle, P. (2009). Food chemistry 4th revised and extended edition. 4th ed. Springer, pp.pg 526 527. Collins, C. (2013). Whats healthier, butter or margarine?. NZ Hearald. [online] Available at: http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6objectid=11169963 [Accessed 15 May. 2014]. Fallow, B. (2013). Chinas slowdown may be good for NZ. NZ Hearld. [online] Available at: http://www.nzherald.co.nz/business/news/article.cfm?c_id=3objectid=10902631 [Accessed 15 May. 2014]. Formo, M. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Guyenet, S. (2008). Whole Health Source: Butter, Margarine and Heart Disease. [online] Wholehealthsource.blogspot.co.nz. Available at: http://wholehealthsource.blogspot.co.nz/2008/12/butter-margarine-and-heart-disease.html [Accessed 15 May. 2014]. Hasenhuettl, G. and Hartel, R. (2008). Food emulsifiers and their applications. 1st ed. New York: Springer, p.271. Haynes, F. (2014). Take the Guess Work from Figuring Out the Trans Fats in Your Foods. [online] About.com Low Fat Cooking. Available at: http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm [Accessed 15 May. 2014]. Marina, (2011). Cultured butter – CULTURED, AGED, BREWED. [online] Culturedagedbrewed.com. Available at: http://www.culturedagedbrewed.com/2011/12/20/cultured-butter/ [Accessed 15 May. 2014]. Murphy, L. (2011). Emulsion Explosion: How to Make Butter. [online] Scientificamerican.com. Available at: http://www.scientificamerican.com/article/bring-science-home-butter-emulsion/ [Accessed 15 May. 2014]. Singh, P. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Ripema, S. (1970). The Story of Margarine. 1st ed. Public Affairs Press. Sample, I. (2009). Trafigura case: toxic slop left behind by caustic washing. [online] the Guardian. Available at: http://www.theguardian.com/environment/2009/sep/16/trafigura-case-toxic-slop [Accessed 15 May. 2014]. Butler, C. and Media, D. (n.d.). Why Cant You Use Ultra Pasteurized Cream for Making Butter?. [online] Everyday Life Global Post. Available at: http://everydaylife.globalpost.com/cant-use-ultra-pasteurized-cream-making-butter-42002.html [Accessed 15 May. 2014]. Burrows, A. (2009). Chemistry3. 1st ed. Oxford: Oxford University Press, pp. page 85 to page 86. Brown, L., LeMay, E. and Bursten, B. (n.d.). Chapter 11 intermolecular Forces, Liquids and Solids. 10th ed. [ebook] The central science, pp.slide 18 to slide 23. Available at: http://alpha.chem.umb.edu/chemistry/ch115/Mridula/CHEM 116/documents/chapter_11au.pdf [Accessed 15 May. 2014].

Cortes :: essays research papers

Hernan Cortes was born in Medellin, Extre Madura in 1485. Hernan was only a petite 5’ 4'; but he made up for his height disadvantage with courage and determination.   Ã‚  Ã‚  Ã‚  Ã‚  Cortes studied law in Spain but then he decided to come over to the Americas. Upon his arrival he joined force with velazquez to conquer Cuba. They did and in 1511 he became the mayor of Cuba. Cortes in 1519 persuaded Velaquez (governor) to allow an expedition to Mexico. Velazquez was skeptical but approved the trip anyway. So Cortes was of to Mexico with six-hundred men and twenty horses. Hernan sailed along the Yucatan and landed in Tabasco. Here he learned of Montezuma II and the Aztecs. During this time Cortes found a mistress named Marina. She helped as an interpreter, guide and counselor for the Spainards. Cortes then established a town, Veracruz. Here he removed the authority of Velaquez . He also burnt the ships which had brought them to prevent people from returning.   Ã‚  Ã‚  Ã‚  Ã‚  Hernan Cortes and his men marched for weeks to reach the acclaimed Tenochtitlan. On his way he met up with the Tlaxcalanc who formed an alliance with him against the Aztecs. In November of 1519, Cortes finally reached the Aztec capital, Tenochtitlan. Upon his arrival the Axtecs believed Cortes and the Spainards were the return of Quetzalcoatl. Quetzalcoatl was the axtec god-king who was light skinned, bearded, and would return from the east. All of these descriptions fitted Hernan. Hence, the Spainards were treated lavishly and roamed freely throughout the city. During this time the Spainish found a lot of gold stored throughout the city. Even with the lavish treatment the Spainish were receiving they still captured Montezuma II. Meanwhile, Velaquez, in Cuba dispatches Narvaez and to get Cortes for treason. Hernan hears of the news and goes to the coast to meet Narvaez. Cortes then persuades Narvaez and his troops to join him inn the conquests of the Aztecs. Upon his return to Tenochtitlan the Aztecs had revolted. Montezuma tells his people not to revolt, by the force of Cortes. Montezuma is stoned tree days later by his people. The Spainiards were then driven out on the famous Noche Triste in June of 1520.

Fast Company Analysis

Fastenal Company was founded in 1967 in Winona, Minnesota by Bob Kierlin. During the first month of business, Mr. Kierlin only managed to make $157 in sales. Despite the slow start, Mr. Kierlin knew what he wanted to do to make Fastenal successful, and that was to provide the kind of service that keeps customers coming back. This is when â€Å"Growth Through Customer Service† was invented. Since then, â€Å"Growth Through Customer Service† has been the mission of Fastenal. Fastenal is an industrial supply company and since 1967, 2,500 stores have opened across 50 states, Canada, Mexico, the Dominican Republic, Puerto Rico, Netherlands, Europe, China, and Singapore. Each store utilizes local inventory, outside sales staff, and on-site delivery vehicles to help save the customers’ time and money. Fastenal also owns and operates 16 Distribution Centers with a fleet of over 180 semi-trucks and trailers. Fastenal’s organization structure allows a customer to receive a fully-customized part hand delivered by an employee within three days. Fastenal’s main inventory is fasteners like screw, nuts, washers, and threaded rod. Fastenal has over 700,000 individual inventory items that range from power tools to tape to janitorial supplies. Fastenal’s target market is mainly focused on companies that consistently need to buy parts for the jobs they need to complete regularly. Fastenal even has vending machines stocked with custom inventory to provide companies in need of access to certain parts without having to come into the store each time. Vending machines are critical to the business strategy of Fastenal; the machines provide excellent customer service and convenience without an employee having to be present. It ensures that the companies with the vending machine will continuously and consistently purchase products. Fastenal’s marketing plan relies on monthly product deals that are distributed to every account owner each month. Outside sales staff and managers will deliver the catalogs each month. Fastenal also has an online presence, companies have the ability to go online and design an order template for quick and easy purchasing. Fastenal currently sponsors Carl Edwards from NASCAR, America’s most viewed sport, as an additional source of marketing. In May 2011, Fastenal made over 200,000 sales, 29% more than 2010. Fastenal opened nine new stores this month and 57 this year-to-date. Fastenal has also hired 2,000 more employees compared to 2010. Performance of the company varies from month to month because the winter months of the year typically have less construction occurring which results in a smaller demand of what Fastenal offers.

The Evolution of Developmental Psychology

The Evolution of Developmental Psychology Jennifer Haag Walden’s University Lifespan Development September 9, 2012 Over the course of history, many scholars and researchers have discovered the evolution of developmental psychology. However, there are certain people throughout the course of history who have made more significant process in shedding light on developmental psychology as it is known today. The three best known theorists that helped people understand, or at least consider psychology, were Sigmund Freud, Erik Erikson, and Jean Piaget.These three men were able to develop and test theories that formed the modern idea of psychology. Without the vital research and theories, one might never have understood the inner workings of the mind and how nurturance, nature, and other factors affect a personality over time. Using research methods such as observation, correlational design, and several other methods, researchers are able to put together a bigger picture of developmen tal psychology. With research comes responsibility; a responsibility to protect the rights of those who are researched.Therefore, there is an ethics policy designed by the federal government that researchers are not supposed to violate. Psychology is an ever evolving unit and is something that will always change as life goes on. Sigmund Freud, Erik Erikson, and Jean Piaget are some of the best known psychological researchers ever known. Freud contributed several theories and had many followers of his teachings. One of his theories is the psychosexual theory. This theory emphasizes how parents manage their child’s sexual and aggressive drives in the first few years are crucial for healthy personality development (Berk, 2010).Even though the theory may be somewhat controversial, it is one that contributes to the evolutional development theory by suggesting that something that happens in childhood helps to form the adult. Erikson believed that there were significant psychologica l changes with each stage. His psychosocial theory emphasized that in addition to mediating between id impulses and superego demands; the ego makes a positive contribution to development, acquiring attitudes and skills at each stage that make the individual an active, contributing member of society (Berk, 0210).With this theory, a person develops based on needs and the ability to control one’s self. Erikson was the believer in stages unlike Freud who believed that a single event in a child’s life would have such a big impact on adulthood. He introduced the time line of development from birth to late adulthood showing how the person changes with maturity. Adding to both of these theories is Jean Piaget’s cognitive-development theory which explains that children actively construct knowledge as they manipulate and explore their world (Berk, 2010).This theory extends into adulthood as well. People learn new things everyday by manipulating things around them. Therefo re, if a child learns to manipulate things at a young age, they are capable of continuous learning or an ever evolving development of the mind. These three men helped shape the concept of psychology and helped researchers understand it better today by testing their theories over and over again. Research is the basis for any theory. Without research, there would be no foundation for anything.Therefore, studies must be conducted, people must be observed, interviews must be done, and information gathered. It has been known for some time that people are all different; the way they think, the way they react to different stimuli, and the way they interact with others. It is known that experiences and influences have quite a significant impact on a person’s psych. However, this would not have been known without the hours of laborious research conducted through studying people under different circumstances. One research method is observation.Observations can be done in many different ways. One is through correlational design. This is where researchers gather information on individuals, generally in natural life circumstances, without altering their experiences. Then they look at relationships between participants; characteristics and their behavior or development (Berk, 2010). This type of observation is the most natural and non-evasive way of conducting research and one of the best ways to get pure information. Using an evasive form of research can be useful as well, however.Interviews can help researchers in a big way by getting information straight from the subject without trying to guess what the person is thinking or what the person might do when faced with a situation. There are different ways to conduct interviews such as clinical interviews where a person takes part in an open conversation or structured interviews where a person takes a questionnaire, test, or simply answers a few questions. There are many ways to conduct research but there is just one thing; people must be respected and treated fairly when doing so which leads to ethics.Thus, the federal government came up with ethics codes to protect those being studied. There are certain rights a person has when being studied or evaluated for any type of mental health research. The rights of research participants include: protection from harm, informed consent, privacy, knowledge of results, and beneficial treatments. Protection from harm is the right to be protected from physical or psychological harm. Informed consent means that all participants or guardians of participants must sign their permission for the research to continue.Privacy means that information regarding them personally, identity, cannot be shared with outside parties. Knowledge of results means that those participating in the research have a right to know the outcome of that research and beneficial treatments is if experimental treatments believed to be beneficial are under investigation; participants in contr ol groups have the right to alternative beneficial treatments if they are available (Beck, 2010). Without these rights in place, people would not have any say in what was done to them or how the research was collected.People would, in essence, be nothing better than cattle told what to do in the name of research. Over all, research is necessary to help discover all the possibilities there are regarding psychological development. Researchers and theorists like Sigmund Freud, Erik Erikson, and Jean Piaget helped shed light on the evolution of psychology and how it is ever changing. Researching and gathering information is the only way to continually develop theories and test possibilities regarding mental health.In doing this, it is imperative to remember that those who are researched and observed have rights that need to be respected meaning an ethics code must be followed. Psychology, although centuries old, is still an enigma to be discovered with constantly evolving aspects that r esearchers may never fully understand. Reference: Berk, L. E. ,(2010). Development Through the Lifespan. (5th ed. ). Pearson Education, Inc. , Allyn &Bacon, 75 Arlington Street, Suite 300 Boston MA 02116