History of Wine and History of Wine Making Processes

History of Wine and History of Wine Making Processes Introduction Wine is one of the oldest things in history. It was part of the history since the pharaohs existence and it is still to these days. Wine was consumed for several reasons such as rituals, religious purposes, or just for the love of it. This research will discuss the general history of wine, where the first grapes were trodden, a general history of wine making, the process of making wines, classification of wines and different point of views of wine from different people. This will answer the question: What does one need to know about wine? Wine making has been around for thousands of years. It has been used for at least 4,500 years. Egyptian records dating from 2500 BC refer to the use of grapes for wine making (â€Å"The Wine Making Process† 2008). The first wines seem to have originated in the Middle East. In the Old Testament, there are also frequent references to wine. In its basic form, wine making is a natural process that requires very little human intervention. Mother Nature provides everything that is needed to make wine; â€Å"it is up to humans to embellish, improve, or totally eradicate what nature has provided, to which anyone with extensive wine tasting experience can attest† (â€Å"The Wine Making Process† 2008). There are five basic components or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling (â€Å"The Wine Making Process† 2008). Undoubtedly, one can find endless deviations and variations along the way. In fact, it is the variants and little deviations at any point in the process that make life interesting. They also make each wine unique and ultimately contribute to the greatness or embarrassment of any particular wine. What One Needs to Know About Wine Wine is an alcoholic beverage made from the juice of grapes. During fermentation, the yeasts digest sugars found in fruit juice, producing alcohol and carbon dioxide gas in the process. Although grapes are the most common fruit used to make wine, wine is also made from the fermented juice of pears, apples, berries, and even flowers such as dandelions (Gabler 2003). Wine naturally contains about 85 to 89 percent water, 10 to 14 percent alcohol, less than 1 percent fruit acids, and hundreds of aroma and flavor components in very small amounts. Wine character is derived from many factors including the grapes it is made from, where they were grown, and the production techniques applied by the wine maker (Anderson 1989). The practice of making wine is as old as our most ancient civilizations, and wine has played a central role in human culture for more than 8,000 years. In contrast to most foods and beverages that spoil quickly or that can spread disease, wine does not spoil if stored properly. The alcohol in wine which is called ethanol, is present in sufficient concentrations to kill disease-causing microorganisms, and throughout history, â€Å"wine was often safer to drink than water or milk† (McGovern 2003). This property was so significant that before the connection between microorganisms, poor sanitation, and disease was understood, ancient civilizations regarded wine as a gift from the gods because it protected against disease. The earliest scientific evidence of grapes is the fossil vines. In the Old Testament of the Bible, Noah planted a vineyard and made wine (McGovern 2003). As cultivated fermentable crops, honey and grain are older than grapes. Wine and history have greatly influenced one another. History of Wine Wine was discovered by accident as a natural phase of grape spoilage. It has been established that by about 4000 BC, grape cultivation and wine drinking had started (McGovern 2003). The first developments were around the Caspian Sea and in Mesopotamia. There are also some texts found in tombs which prove that wine has been used in ancient Egypt. Priests and royalty were using wine during ceremonies, while beer was drunk by the workers. The Egyptians developed the first arbors and pruning methods (Hurley 2005). Archeological excavations have uncovered many sites with sunken jars, and this gave researchers the idea that ancient people have known that temperature had effect on stored wine (â€Å"Wine History† 2008). The spread of the Greek civilization started the wine origin in Europe. â€Å"Homers Odyssey and Iliad both contain excellent and detailed descriptions of wine† (Arkell 2006). Wine was an important article of Greek commerce and Greek doctors (i.e. Hippocrates). The Greeks also learned to add herbs and spices to mask spoilage. Starting at about 1000 BC, the Romans made major contributions in classifying grape varieties and colors, observing and charting ripening characteristics, identifying diseases and recognizing soil-type preferences (â€Å"Wine History† 2008). They became skilled at pruning and increasing yields through irrigation and fertilization techniques. They also developed wooden cooperage which is a great advance for wine storage which had previously been done in skins or jars. They may also have been the first to use glass bottles. The Process of Wine-Making Wine is the product of the fermentation by yeast of grape juice or grape must which is a grape juice that still contains the fruits skins and seeds. Once the grape sugar has been completely consumed, fermentation is complete, and wine has been produced. Enology is the science that deals with wine making. The basic production elements of wine are simple, manipulation of the grapes, juice or must, and wine to produce the desired combination of flavors and aromas which is very difficult. Many recognize this process as an art form. Wine makers try to optimize production of specific aromas and flavors that is described with terms like cherry, chocolate, and vanilla; and minimize the formation of negative flavors and aromas that is described as wet dog, plastic, and rotten egg. It is also important that the wine acids and alcohol are balanced. If the wine is too acidic, the wine may taste sour. If the ethanol level is too high, the wine will have a strong taste of alcohol. Harvesting The single most important factor that contributes to a wines character is the grapes that are used. Grapes influence the wines flavor, alcohol content, acidity, and even its color. White wine, which is actually straw to golden-yellow in color, is produced from white grapes, and red wine is produced from red grapes. Red and white wine production is basically the same except for one primary difference: the presence of the grape skins during fermentation. White grapes are crushed and the juice separated from the skins prior to fermentation. Red wine is fermented with the grape skins. Red pigments that are called anthocyanins and other compounds in the grape skins are extracted during the fermentation process to divulge the characteristic red color of the wine as well as other features (â€Å"The Wine Making Process† 2008). A blush or rose wine is light pink in color and is produced from red grapes not fermented with the skins. A little pigment is released when the red grapes are crushed, but not to the same extent as during fermentation. Crushing and Processing In modern wine production, the grapes are harvested from the vineyards and taken to a winery where they are passed through a machine called a destemmer-crusher that separates the fruit from the stems and cracks the berries open to release the juice (â€Å"The Wine Making Process† 2008). To make white wine, the must is transferred to a press where pressure is applied to separate the juice from the skins. The amount of pressure used influences what flavor compounds are extracted from the skins. After pressing, the white juice without the skins is transported to a fermentation tank. In red wine production, the must from the crusher is transferred directly to a tank for fermentation. Fermentation The containers used for fermentation are mostly stainless steel or wood. The type of container used and the temperature of fermentation influence the characters of the wine. Many of the aroma components of wine are volatile that is, they leave the wine by evaporation. This evaporation occurs faster at higher temperatures, so to retain fruity characters in the wine the temperature of fermentation must be controlled, usually by direct cooling of the fermentation tanks (â€Å"The Wine Making Process† 2008). Stainless steel is much easier to cool than wood and is preferred for temperature-crucial fermentation. Clarification The wine maker may allow fermentation to proceed relying only on the yeast naturally present on the grape skins and in the winery equipment or the wine maker may add extra yeast in a process known as inoculation. Two yeast species are used in fermentation, Saccharomyces cerevisiae or Saccharomyces bayanus (â€Å"The Wine Making Process† 2008). Yeast is responsible for the presence of positive but also negative aroma characters in wine. For example, when yeast is under stress it produces a compound called hydrogen sulfide, which smells like rotten eggs. To avoid this undesirable quality, a wine maker may add nutrients to the fermentation tank. The duration of fermentation also influences wine character. Other naturally occurring microorganisms may grow in the must or juice, affecting the flavors and aromas of the finished wine. For example, lactic acid bacteria use the acids in wine as a source of energy, reducing the wines acidity. These bacteria also produce other aromas and are responsible for the buttery smells that can be found in wine. Sometimes the wine maker restricts the growth of lactic acid bacteria, especially if the wine is already low in acidity or if the buttery character would clash with other aromas of the wine. The acetobacter which is â€Å"another type of bacteria can spoil the wine by converting ethanol to acetic acid to make vinegar† (â€Å"The Wine Making Process† 2008). When fermentation is complete, red wine is separated from the stems and grape skins by passing it through a press. Both red and white wines appear cloudy after fermentation, and the wine maker must wait for the yeast and other solids to settle to the bottom of the fermentation tank, forming sediment called the lees (Warrick 2006). The clear wine is racked or drawn off the lees and stored in a clean cask. In a process called fining, the wine maker may further clarify the wine by adding ingredients that attract unwanted particles, such as proteins that can cause cloudiness. These added ingredients settle to the bottom and can be easily removed. Aging and Bottling After fermentation, the wine maker has to decide how the wine will be aged. Aging of wine significantly affects the flavors and aromas present, and several different techniques are used. For example, wine aged in oak barrels picks up some flavor and aroma characters from the oak wood, a very desirable quality in some wines. A wine may be aged under conditions encouraging the loss of some of the fruity, volatile compounds, producing a wine rich in other characters, such as spicy or toasted flavors. Air exposure during aging can cause the phenolic wine compounds, extracted from grape skins and seeds, to combine with each other, producing large chemical compounds called â€Å"tannins† (â€Å"The Wine Making Process† 2008). Over time the tannins become so large that they form reddish-brown sediment in the bottle. This reduces wine bitterness and astringency. The length of time a wine is aged before it is bottled determines the extent to which these reactions occur. Once the wine has been aged, it is ready to be put into bottles, where it may continue to slowly age for many years. The Components of Wine The tannins are a component of a wine that is derived from the pips, skins and stalks of grapes. They are vitally important if a wine is intended to age, as they are a natural preservative. The tannins give structure and backbone to the wine (Robinson 2001). Tannins are of more importance in the ageing of red wines rather than white. The tannins act as a preservative, and as they fade over many years, the simple, primary fruit flavors have time to develop into the more complex flavors that are found in fine, aged wines (â€Å"The Components of Wine† 2008). As like with fruits, wines need acidity. Some acids, such as tartaric acid, are known as volatile acids, and in small amounts these can really lift the flavors in the wine. Too much, and the wine begins to resemble furniture polish, acetone or even vinegar (Robinson 2001). â€Å"Higher acidity denotes a wine from a cooler region, such as Northern France, England or New Zealand while low acid wines come from countries with warmer weather, such as Australia, where acidity in the harvested grapes is often low enough to warrant chemical acidification† (â€Å"The Components of Wine† 2008). Alcohol is the product of fermentation of the natural grape sugars by yeasts, and without it wine simply doesnt exist. The amount of sugar in the grapes determines what the final alcohol level will be. The conversion of sugar to alcohol is such a vital step in the process of making wine, that the control of fermentation is the focus of much of the attention of the modern winemaker. Fermentation generates heat, and a cool, controlled fermentation will result in very different flavors in the wine when compared with wines where fermentation is allowed to run riot (â€Å"The Components of Wine† 2008). The level of sugar in the wine determines how sweet it tastes. Even wines that taste very dry have some degree of residual sugar.Most dry wines have less than 2g/L of sugar, although levels of up to 25g/L may be present in wines which still taste dry due to the presence of acidity and tannin alongside the sugar (â€Å"The Components of Wine† 2008). The greater the amount of residual sugar in wine, the sweeter it taste. Many wines are matured in oak barrels, and some are even fermented in oak. Oak from different sources will impart different characteristics on the wine, but in general oak maturation gives aromas of butter, toffee, caramel, vanilla, spice and butterscotch. It all depends on how much oak is used, how much of it is new as opposed to re-used, how long the wine stays in contact with the wood, whether the wine is merely aged in oak or whether the fermentation takes place in it, how the oak has been treated, and so on. For instance, barrels that have been toasted, which means the cooper has formed them around a small fire, often burning the oak shavings he has produced in the manufacturing process, will have aromas of smoke and toast (â€Å"The Components of Wine† 2008). Barrels that have been steamed during manufacture, however, may give more oatmeal aromas. Although grapes affected by Botrytis look terrible, discolored and shriveled, they are the starting point for making some fabulous wines. The Botrytis has the effect of reducing water content in the grapes, concentrating the grape sugars. The quantity of wine is thus reduced, one reason touted for the cost of these bottles. Another is the need for careful selection of botrytis-affected grapes, requiring large numbers of pickers making numerous passes through the vineyard during the harvest weeks (â€Å"The Components of Wine† 2008). The wine that results has a rich, luscious texture, with sweet, concentrated fruit flavors. In many wines, the yeasts themselves are the cause of certain flavors. When a wine has completed fermentation it remains cloudy and contaminated with dead yeast cells. Many different techniques are employed to clarify the wine. Wines that remain on the lees for a long time, however, will take on extra richness and texture, with bread-like, biscuit-like aromas. The Classification of Wine Wines are categorized using a number of different methods. Sometimes they are grouped into different categories by grape variety, region of origin, by color, by the name of the wine maker or viticulturalist, or by production technique. Three basic groups of wines are most easily distinguishable for the consumer: table wines, sparkling wines, and fortified wines. Table Wines Table wines which are also known as still or natural wines are produced in many different styles and make up the majority of wines on the market. Traditionally consumed as part of a meal, table wines contain between 10 and 14 percent alcohol and are further classified by their color, sugar content, and the variety and origin of the grapes that were used (Parker 2002). Depending on the grape variety and wine-making technique, wines can be white, red, or pink in color. Most table wines are fermented until they are dry that is, all the grape sugar has been turned to alcohol by the yeast. Slightly sweet or off-dry wines are made by stopping the fermentation before all the sugar is gone or by adding grape juice back to the wine afterwards. In wine-producing regions outside of Europe, particularly California and Australia, table wines are often classified by the grape variety they are made from. At least 75 percent of the grapes used to produce the wine must be of the named grape variety. Chardonnay, for example, is wine made from at least 75 percent chardonnay grapes. Wines classified this way are sometimes called varietals, and include wines such as Riesling, cabernet sauvignon, and merlot (â€Å"A Brief History of Wine† 2004). The traditional European classification system puts more emphasis on the region—or appellation—where the wine is from. The French system of Appellation dOrigine Contrà ´là ©e labels wines based on their geographical pedigree (â€Å"A Brief History of Wine† 2004). The most renowned wine-producing regions in France, and possibly the world, are Burgundy, in central France, and Bordeaux, a region on the southwestern coast of the country. Bordeaux maintains a famous geographical classification system for some of its viticulture areas, dating back to the year 1855. Bordeaux ranks its best wineries, called chà ¢teaux, and their vineyards—crus, into five classes called grand crus. The highest class, called premier grand crus, is still held by only five wineries: Chà ¢teau Margaux, Chà ¢teau Latour, Chà ¢teau Mouton-Rothschild and Chà ¢teau Lafitte-Rothschild in Pauillac, plus Chà ¢teau Haut-Brion in Graves (â€Å"A Brief History of Wine† 2004). Wine s from these vineyards in France are considered to be among the highest-quality wines in the world. Altogether, France produces about 600 million cases of table wine each year. The French Appellation dOrigine Contrà ´là ©e system has been adopted by most other wine-producing countries. In addition to the primary grape variety used to make the wine, American wineries use a tag on their wine bottle labels called Appellation of Origin to indicate where the grapes were grown. An appellation can be a country, state, county, or geographically defined American Viticulture Area (AVA) (â€Å"A Brief History of Wine† 2004). At least 85 percent of the grapes used to produce the wine must be from the viticulture area stated on the label. The United States currently recognizes more than 130 AVAs, distinguishable by geographical features. The largest growing region in the United States, California, has at least 75 AVAs, including the Napa and Sonoma valleys (â€Å"A Brief History of Wine† 2004). About 150 million cases of table wine are produced in the United States each year. Sparkling Wines Sparkling wine is made from table wine that has undergone a second fermentation. The wine maker adds a measured amount of sugar and fresh yeast to the dry wine. This can happen in a closed tank, or directly in the bottle, which is the way the most famous sparkling wine, French champagne, is produced. The yeast ferments the added sugar, but this time the carbon dioxide gas remains in the sealed bottle, creating carbonation. When the sparkling wine is poured into a glass, it produces the gas bubbles to the surface. Under the Appellation dOrigine Contrà ´là ©e system, only sparkling wines produced in the Champagne region of northeastern France can officially use the name champagne (â€Å"A Brief History of Wine† 2004). Sparkling wines produced in all other regions of the world, even those produced using the traditional champagne method, are simply referred to as sparkling wines. About 13 million cases of sparkling wine are produced in the United States each year. Fortified Wines Fortified wines contain additional alcohol and are usually consumed in small amounts as aperitifs before meals or dessert wines after a meal. Popular examples are port and sherry. In port wine making, which originated in Portugal, the grapes are crushed and the fermentation started but then stopped by the addition of more alcohol, which kills the yeast. The resulting wine is sweet and has an alcohol content that is 5 to 10 percent higher than table wine. Originally from Spain, sherry is made by adding alcohol to a young dry wine in an oak barrel intentionally filled only halfway. Special yeasts called flour yeast grow on the surface of the wine and create the distinct nutty flavor characteristic of sherry (â€Å"A Brief History of Wine† 2004). About 8 million cases of fortified wines are produced in the United States each year. Brandy is made from wine but is classified as distilled liquor, not as wine. Brandy is distilled from wine to concentrate the alcohol in the wine. To make a distillate, wine is heated in an enclosed copper pot until it boils and the alcohol evaporates (â€Å"A Brief History of Wine† 2004). The alcoholic vapor passes through a coiled pipe where it is cooled down until it forms a liquid again, or condenses. After distillation the brandy is aged. Bottled brandy typically contains 40 percent alcohol and has been aged in oak barrels for several years. The Uses of Wine Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately 10-14% alcohol. The apà ©ritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer and sweeter than the light wines (â€Å"Uses of Wine† 2006). Wine has been used in religious ceremonies in many cultures and the wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have used wine as an entheogen (â€Å"Uses of Wine† 2006). In the New Testament, it states that Jesus very first miracle was to turn water into wine while in the Old Testament; it states that the fermentation of grapes was known by Noah after the great flood. Wine remains an essential part of the Eucharistic rites in the Orthodox, Catholic, Lutheran and Anglican denominations of Christianity (Parker 2002). Wine Professions Since wines had been around for thousand years, the following are the professions that are matched with the process of wine making (â€Å"Professions† 2006). A cooper is someone who makes wooden barrels, casks, and other similar wooden objects; a nà ©gociant is a wine merchant who assembles the produce of smaller growers and winemakers, and sells them under his own name; a vintner is a wine merchant or producer; a sommelier is a person in a restaurant who specializes in wine. They are usually in charge of assembling the wine list, staff education and making wine suggestions to customers. A winemaker is a person who makes wine; an oenologist is a wine scientist who is often referred to as a winemaker; and a viticulturist is a person who specializes in the science of the grapevines themselves. He can also be someone who manages a vineyard (decides how to prune, how much to irrigate, how to deal with pests, etc.) (â€Å"Professions† 2006). The Impact of Wine The health effects of wine are the subject of considerable ongoing debate and study. There had been many studies that reveal that wine consumption may reduce mortality due to 10% to 40% lower risk of coronary heart disease. This is because of the compounds known as polyphenols that are found in larger amounts in red wine, and there is some evidence that these are especially beneficial. One particularly interesting polyphenol found in red wine is resveratrol in which numerous beneficial effects have been attributed. Red wine also contains a significant amount of flavors and red anthocyanin pigments that act as antioxidants. With excessive consumption, however, any health benefits are offset by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory tract, and ultimately, cirrhosis of liver (â€Å"Medical Implications† 2008). Sulfites are chemicals that occur naturally in grapes and also are added to wine as a preservative. They can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily asthmatics. BIBLIOGRAPHY â€Å"A Brief History of Wine.† Honeycreek Vineyard and Orchard. 2004. Retrieved on May 22, 2008 from: http://www.honeycreek.us/history.htm Anderson, Stanley and Anderson, Dorothy. 1989. â€Å"Winemaking: Recipes, Equipments and Techniques for Making Wine at Home.† Harvest Books Press. 304 pp. Arkell, Julie. â€Å"Wine.† Collins Press. 2006. 192 pp. Gabler, James. â€Å"Wine into Words: A History and Bibliography of Wine Books in the English Language.† Bacchus Press. 2003. 503 pp. Hurley, John. â€Å"A Matter of Taste: A History of Wine Drinking in Britain.† The History press Ltd. 2005. 256 pp. McGovern, Patrick. â€Å"Ancient Wine: The Search for the Origins of Viniculture.† Princeton University Press. 2003. 360 pp. â€Å"Medical Implications.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23518.htm Parker, Robert. â€Å"The Wine Buyers Guide.† Sixth Edition. Dorling Kindersley Publisher Ltd. 2002. 1648 pp. â€Å"Professions.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23618.htm Robinson, Jancis. â€Å"How to Taste: A Guide to Enjoying Wine.† Simon and Schuster. 2001. 208pp. â€Å"The Components of Wine.† Wine Doctor. 2008. Retrieved on May 22, 2008 from: http://www.thewinedoctor.com/advisory/tastecomponents.shtml â€Å"The Wine Making Process.† The Wine Month Club. 2008. Retrieved on May 22, 2008 from: http://www.winemonthclub.com/winemaking.htm â€Å"Uses of Wine.† 2006. Retrieved on May 22, 2008 from: http://www.wineandwines.com/perso-23418.htm Warrick, Sheridan. â€Å"The Way to Make Wine: How to Craft Superb Table Wines at Home.† First Edition. University of California Press. 2006. 267 pp. â€Å"Wine History.† 2008. Retrieved on May 22, 2008 from: http://www.winepros.org/wine101/history.htm

Laser Gingivectomy And Gingivoplasty Health And Social Care Essay

It is rather common to observe chronic inflammatory Gingival giantisms during and/or station orthodontic intervention. Sometimes the giantisms may even potentially complicate and/or interrupt orthodontic intervention. With the debut of soft tissue optical masers these jobs can now be addressed more easy. Amongst many LASERS now available in Dentistry DIODE LASERS seem to be most ideal for orthodontic soft tissue applications. As newer interventions herald into minimally invasive techniques, DIODE LASERS are going more promising both in patient satisfaction and dentist satisfaction. Keywords: Gingival giantism, LASERS, DIODE, Compliance.IntroductionIt is rather common to observe chronic inflammatory Gingival giantisms during and/or station orthodontic intervention. Sometimes the giantisms may even potentially complicate and/or interrupt orthodontic intervention. In malice of frequent patient instruction and motive of the patient sing unwritten hygiene, it ‘s rather common to see patients developing gingival over growings because of hapless conformity and complicated orthodontic contraption designs. Conventionally surgical gingival giantisms are treated by Gingivoplasty or Gingivectomy utilizing Surgical knifes & A ; Blades. After development of soft tissue LASERS ( Light Amplification by Stimulated Emission of Radiation ) patients conventional techniques are replaced by LASER Gingivoplasty & A ; Gingivectomy. The possible advantages of LASERS include: Minimized intra operative hemorrhage, Less runing clip, Faster mending, Less postoperative hurting and puf finess, Good patient credence and easiness for orthodontist to restart back to intervention fast1-4. This article presents instance studies of successfully treated gingival giantisms with Diode LASERS. Degree of gingival giantisms can be scored as5 Grade 0: No marks of gingival giantism. Grade 1: Giantism confined to Interdental papilla. Grade 2: Giantism involves papilla and fringy gingival. Grade 3: Giantism covers three quarters or more of the Crown.Case 1A 19 twelvemonth old female patient was referred from Department of Orthodontics to Department of Periodontology after her orthodontic intervention for rectification of Gingival symmetricalness. Clinical scrutiny revealed Grade II Gingival Overgrowths in relation to Maxillary & A ; Mandibular front tooths. Patient besides has important physiological melanin pigmentation of affiliated Gingiva, Marginal Gingiva and Inderdental papilla ( Figure:1 ) . After appropriate patient instruction she was enrolled for Phase I periodontal therapy. After four hebdomads of callback there were no important alterations in the Gingival symmetricalness. Then patient was treated with Diode LASERS and Gingivoplasty and melanin depigmentation of Maxillary anterior Gingiva was performed. Post operatively patient was rather satisfied with both gingival symmetricalness and gingival coloring material ( Figure:2 ) .Case 2A 16 twelvemonth old Fem ale was referred from Orthodontics section to Department of Periodontology during her active intervention stage for appraisal of Gingival status. Clinical scrutiny revealed generalised gingival expansions along with generalised hemorrhage on examining. Orthodontist was advised to take the arch wires and molar sets. After patient was explained about her gingival status and the intervention, she was enrolled for Phase I therapy. After for hebdomads the Phase I therapy consequences were evaluated and farther determination was made to rectify the residuary Grade II gingival giantisms by Diode LASERS ( Figure: 3 ) . After Diode LASER Gingivoplasty gingival architecture was reverted to normal ( Figure: 4 ) . Orthodontic therapy was resumed after 2 hebdomads of equal healing.Case 3A 18 twelvemonth old female patient was referred to Periodontology section amid her Orthodontic intervention. Intra unwritten scrutiny revealed Grade II type Gingival Overgrowth in relation to Maxillary front too ths and 2nd bicuspids. Orthodontist was advised to take off the arch wire and patient was enrolled for Phase I periodontal therapy. After rating of stage I consequences the determination was made to rectify gingival giantisms by Diode LASERS. Gingival giantism rectification and melanin depigmentation of maxillary anterior gingival was done using Diode LASERS. Orthodontic therapy was resumed after 2 hebdomads of equal healing.DiscussionImproper unwritten hygiene leads to plaque accretions and subsequent periodontal jobs and caries6. With fixed orthodontic contraptions and patients ‘ improper unwritten hygiene patterns can compromise the orthodontic intervention outcomes7. In longterm orthodontias interventions merely a 50 % conformity rate has been noted8. Factors which can act upon conformity include: patient features, intervention continuance and complexness, Dentist and patient relationship and educational and behavioural intercessions used9-13. Orthodontists are often challenged by soft tissue jobs associated with intervention. Most frequent challenges include gingival giantisms and gingival dissymmetry that can turn even good treated instance into 1 that falls short aesthetically. Conventional surgical gingivolplasties and gingivectomies have built-in patient related jobs like: Surgical injury, station operatve hurting and puffiness, hapless patient credence etc. With the debut of soft tissue optical masers these jobs can now be addressed more easy. Amongst many LASERS now available in Dentistry DIODE LASERS seem to be most ideal for orthodontic soft tissue applications14 ( Table: 1 ) . DIODE LASERS are most ideal because of built-in advantages like16: Sole intent is soft tissue remotion No hazard of harm to next tooth Structure Excellent haemostasis Dry-field operation Light contact of the fiber tip with tissue Proprioceptive feedback Portability Incorporation of DIODE LASERS in orthodontists ‘ office besides helps to undertake with other soft tissue jobs like17-20: Aesthetic gingival recontouring, Soft tissue Crown prolongation, Exposure of soft-tissue impacted dentitions Removal of inflamed and hypertrophic tissue and Frenectomies Tissue remotion at the site for miniscrewDecisionWith the coming of low strength Soft tissue specific LASERS like DIODE, managing the soft tissue related ailments has become more ease and honoring. As newer interventions herald into minimally invasive techniques, DIODE LASERS are going more promising both in patient satisfaction and dentist satisfaction.

Microsoft Vdi

Microsoft VDI Technical Proposal CYQUENT Ref: DXB-ATG-12004-SOW 5/20/2012 Prepared for Al Tayer Group Prepared by Lakmal Perera * Contents 1Introduction3 2Section 1 – Solution Overview4 2. 1Areas within Scope4 2. 2Areas Out of Scope4 2. 3Summarized Bill of Materials5 2. 3. 1Server and Software5 3CYQUENT Profile6 3. 1Our Vision6 3. 2Our Mission6 3. 3About Us6 3. 4Cyquent Competency Levels6 3. 5Core Offerings7 . 6Project Organization and Staffing7 4Implementation, Project Approach, Timeline and Service Deliverables8 4. 1Project Approach8 4. 1. 1Microsoft Solutions Framework8 4. 1. 2The IT Service Lifecycle9 4. 1. 3The Lifecycle Phases9 4. 2Timeline10 4. 2. 1Key Service Deliverables and Acceptance Process10 4. 3Service Deliverable Acceptance Process10 4. 4Project Completion11 5General Customer Responsibilities and Project Assumptions12 5. 1General Customer Responsibilities12 5. 2Project Assumptions12 IntroductionThe Statement of Work (SOW) and any exhibits, appendices, schedules and attachments describe the technical scope of work of project only. This SOW represents the complete baseline for scope, services, service deliverables, and acceptance applicable to this project. All changes to this document will be managed in accordance with the Change Management Process defined below. The Al Tayer Group IT has requested CYQUENT Technology Consultants to help them design and implement the following initiatives: * Microsoft VDI High Availability : Installation of Remote Desktop Connection Broker * Installation of Remote Desktop Session Host * Installation of Remote Desktop Virtualization Host * System Center Virtual Machine Manager CYQUENT Technology Consultants hereby indicate full interest in engaging with ATG on the said project and this Statement of work provides all details to that effect. Proposal Highlights I. Detailed Statement of Project Scope – Areas in Scope and Out of Scope II. Project Methodology: a.Cyquent Consultants will follow Microsoft So lutions Framework and ITIL methodology to implement a project. The implementation methodology is broken into five high level phases. The phases are designed to be run in sequence as the outputs from one phase are required inputs into the next phase. i. Envision ii. Plan iii. Design iv. Deploy v. Manage III. Project Timeline: The Project is estimated to take 1 Calendar Month days of duration. IV. Bill of Materials: Listing of Hardware & Software required to uccessfully complete the project based on details provided by ATG IT Team V. Cyquent Experience: Cyquent has successfully delivered many Microsoft Infrastructure Projects in different organizations; therefore Cyquent consultants are familiar with the intricacies involved in the successful deployment of Microsoft technologies. By choosing Cyquent, Al Tayer Group will be mitigating the risks involved in undertaking such a Project because of Cyquent best design practices and knowledge base drawn from our earlier engagements.Section 1 – Solution Overview Areas within Scope 1. Envisioning 2. 1. Planning / Design Workshop for fine tune approach and discuss risk areas for ATG. 2. Planning 3. 2. Update / fine tune project plan 3. 3. Develop Design & Build Documentation for Solution 3. 4. Review and Acceptance. 3. Stabilization 4. 5. Update / fine tune project plan 4. 6. Verify hardware, software and network infrastructure pre-requisites in place and operational 4. 7. Update go-to-production plan 4. Deployment 5. 8. Microsoft VDI 5. 9. 1.Installation of Remote Desktop Connection Broker 5. 9. 2. Installation of Remote Desktop Session Host 5. 9. 3. Installation of Remote Desktop Virtualization Host and HyperV 5. 9. 4. 1. Create Virtual Machines 5. 9. Installation of System Center Virtual Machine Manager 5. 10. Deployment Review and Acceptance. 5. General Troubleshooting , Basic Operations Training and hand over Areas Out of Scope 1. Anything else not included in this section and any activity other than what is d etailed in the â€Å"Areas within Scope† section above. . All products listed for deployment and configuration will be based on out of the box functionality 3. Acquiring any third party applications and hardware devices is ‘out-of-scope’. 4. Any deployment or configuration on client desktops other than the items listed in the section above. 5. No connectivity to any legacy system. Any connectivity / migration requirements to legacy systems will be treated as separate engagement. 6. Any deployment or configuration in the following areas to be done on advisory basis only * SAN replication. Network layer configuration (This includes firewall / UMT level public IP NAT, SSL offloading, core switch configuration and network configuration for traffic to terminate on servers. ) * Disaster Recovery site. Summarized Bill of Materials Server and Software The table below is an aggregation of all the server hardware and software required based on initial discussions with Al T ayer Group: Note: RD Virtualization Host can host up to 40 VDI desktop per server as per below Configuration, with total of 80 VDI’s on 2 servers. Server| Memory| CPUCores *| Local Disks| SAN Access| Network Cards| Software| | | | | | | | x Windows 2008 R21x Windows 2008 R22x Windows 2008 R21x Windows 2008 R2| 6GB6GB64GB6GB| 2 Core x642 CoreX6416 CoreX644 CoreX64| 2x75GB2x 75 GB1x 75gb1x 1000GB2x 75 GB| NoNoYesNo| 2222| * Windows 2008 STD x64 * Remote Desktop Connection Broker * Remote Desktop Session Host * Windows 2008 STD x64 * Remote Desktop Connection Broker * Remote Desktop Session Host * Windows 2008 ENT x64 * RD Virtualization Host, Hyper-V * Windows 2008 STD x64 * System Center Virtual Machine Manager| * – The CPU column specifies number of cores required rather than physical processors. CYQUENT Profile Our VisionTo be the most business friendly and cost effective IT consulting company by choice in the gulf Our Mission Consistently provide dependable IT Consul ting solutions that best satisfy customer’s business needs About Us CYQUENT is a strong Microsoft Gold Certified Partner in the Gulf managed by Ex-Microsoft Services Manager. CYQUENT is actively engaged in several projects with the local Microsoft team for customers in different verticals/Industries. Finding the right partner is an equally important task as identifying the right solution for your business needs. We at CYQUENT work and build solutions that are â€Å"Customer Centric†.We understand customer needs and align our approach to provide them with tailor made solutions to reach their business goals without compromising on the best Practices. Cyquent Competency Levels * Core Offerings * Technical Consulting – Design , Deployment, Project Management: * Information Worker (SharePoint/SQL/CRM) * Infrastructure * Security * Support (Premier Support) * Outsourcing :- * Managed Services * Staff Augmentation * Helpdesk Project Organization and Staffing Resource T ypes Allocated to the Engagement: 1. Cyquent Engagement Manager 2. VDI- Architect (On/Off-site) 3. Cyquent Consultants 4.Cyquent Server Engineer Implementation, Project Approach, Timeline and Service Deliverables Project Approach Microsoft Solutions Framework We will leverage the Microsoft Solutions Framework (MSF) to execute this SOW. MSF represents an industry-proven solution development approach that provides for well-defined phases that take into account development of requirements, architectural design, detailed software design, software development, system testing, and managed release cycles. MSF Process Model Phases and Milestones MSF organizes the solution approach into five distinct phases during the project lifecycle. Envisioning: Envisioning involves creating a business vision and defining the scope of work necessary to bring the vision to reality (e. g. , business case justification, business studies, etc. ). * Planning: Planning continues through the development of deta iled functional requirements, system and application architectures, the user interface prototype, and a detailed project plan for the remainder of the project. * Development: The Development phase begins with the first iteration of development and culminates with the â€Å"functionality complete† milestone (or Beta release). Stabilization: The Stabilization phase involves testing and acceptance. * Deployment: The Deployment phase includes deployment of the core technology and site components, transitioning of the project to operations and support, and obtaining final Customer approval of the project * Change and Release Management CYQUENT will follow ITIL best practice guidance drawn from the public and private sectors across the world for the Change and Release Management processes to deploy this solution in your production environment. The IT Service LifecycleThe IT service lifecycle describes the life of an IT service, from planning and optimizing the IT service to align w ith the business strategy, through the design and delivery of the IT service, to its ongoing operation and support. Underlying all of this is a foundation of IT governance, risk management, compliance, team organization, and change management. The Lifecycle Phases The IT service lifecycle is composed of three ongoing phases and one foundational layer that operates throughout all of the other phases. They are: * The Plan Phase. * The Deliver Phase. The Operate Phase. * The Manage Layer. IT service lifecycle Timeline The Project is estimated to take 1 Calendar Month for completion subject to the following pre-requisites being fully completed: * Work Order Signed * Software & Hardware completely ready * Al Tayer Staff allocated for the project Key Service Deliverables and Acceptance Process Key Project Service Deliverables The following is a list of the key project service deliverables that will be delivered within this SOW which must be formally reviewed and accepted. Project Phase| S ervice Deliverable Name |Planning| * Planning Workshops * Design & Build Documentation for Solution * Project Plan| Deployment| * Installation of Remote Desktop Connection Broker * Installation of Remote Desktop Session Host * Installation of Remote Desktop Virtualization Host and HyperV * Create Virtual Machines * Installation of System Center Virtual Machine Manager| Training| * Training workshop for IT operations handover | Service Deliverable Acceptance Process At specified milestones throughout the project, we will deliver completed project service deliverables for review and approval.Service deliverables shall be reviewed within 4 consecutive business days from the time of submittal for acceptance. Service deliverables shall be deemed accepted in the absence of review or response of acceptance within this specified time. The use or partial use of any service deliverable constitutes acceptance of that service deliverable. Feedback supplied after the review period will be evalua ted as a potential change of scope and shall follow the Change Management Process outlined in this SOW. The Service Deliverable Acceptance Process is described below. * Submission of Service deliverablesThe CYQUENT Project Manager, or his designee, will prepare a Project Status report and forward with the respective service deliverable to the Customer Project Manager, or Customer designee, for consideration. * Assessment of Service Deliverables: The Customer representative will determine whether the service deliverable meets the requirements as defined in this SOW and that the service deliverable is complete. Additional work on, or changes to, an accepted service deliverable that are requested by the Customer will managed through the Change Management Process. Acceptance / Rejection: After reviewing, the Customer will either accept the service deliverable (by signing and dating the Service Deliverable Acceptance Form) or will provide a written reason for rejecting it and will return the Service Deliverable Acceptance Form to the CYQUENT team. * Correction of Service Deliverables: CYQUENT will correct in-scope problems found with the service deliverable and will address the correction of out-of-scope changes according to the Change Management Process.CYQUENT will submit a schedule for making changes to the service deliverable within two (2) business days of receiving a rejected Service Deliverable Acceptance Form. Once CYQUENT corrects all previously identified in-scope problems, the service deliverable will be deemed accepted. * Monitoring and Reporting: The CYQUENT project team will track service deliverable acceptance. Updates on service deliverable acceptance will be included in the status report and discussed in the status meeting. Service deliverable acceptance issues that cannot be resolved will be elevated to the Project Steering Committee.Project Completion The project will be considered complete, when any of the following are met: a. All of the servic e deliverables identified within this SOW have been completed, delivered and accepted or deemed accepted, including approved Change Request Forms b. The fee provisions of the Work Order have been met or c. This agreement is terminated pursuant to the provisions of the agreement. General Customer Responsibilities and Project Assumptions General Customer ResponsibilitiesOur delivery of the services are dependent on your involvement in all aspects of the services, your ability to provide accurate and complete information as needed, your timely and effective completion of the responsibilities as identified herein, the accuracy and completeness of the Assumptions, and timely decisions and approvals by your management. In performing our services under this SOW and the applicable WO, we will rely upon any instructions, authorizations, approvals or other information provided to us by your project Manager or by any other personnel identified by your Project Manager.Project Assumptions The Se rvices, fees and delivery schedule for this project are based upon the following assumptions. * All pre-requisites like :- * Hardware, Software, Resources and Networking Infrastructure (LAN or WAN) will be ready before CYQUENT Team starts Software deployment * Although CYQUENT can assist with troubleshooting procedures that pertain to environmental causes, specific issues maybe uncovered that require escalation to product support services for Microsoft or other products. These will be initiated using the customer’s existing support contracts with Microsoft and / or other vendors. Office facilities: Suitable office facilities at the project premises for our consultants during this engagement – with desk space, telephone (for internal and external calls), power, network connectivity (for printing documents, accessing project resources and storing project information), and Internet connectivity * Access: Timely access for our consultants to the facilities, IT infrastructu re, applications, data, documentation and staff necessary for us to carry out this engagement. * IT facilities and equipment: All computer facilities, hardware and system software needed for this project. Staff: Commitment of key stakeholders and suitably skilled staff to work with Cyquent Services consultants on this project as and when needed – particularly to clarify requirements and context during the project and to take ownership of the outputs of this engagement going forward, including: * Senior experienced Technical resources from application, systems and infrastructure teams. * Business management staff * Timely response: All necessary project decisions, feedback to queries and review of project deliverables in a timely manner, so as not to delay the project.

Essay on Comparing the Efficiency of Sports Drinks and...

The pertaining research involves the electrolytes in drinks. â€Å"Electrolyte† will be defined and its description of what they do, what they are, and how they help people will be further explained. The intention is to establish the efficiency of sports drinks and orange juice and then compare them. The pros and cons of both the orange juice and sports drinks will be elucidated through the research. Other drinks consumed after exercise will also be researched and their efficiency will be explained. When someone goes to exercise, all of his/her sweat and energy leave the body. How does that energy get back into the body? Is it through water, a sports drink, or juice? The truth is a person can obtain that†¦show more content†¦If someone doesn’t have enough electrolytes in their system then they can’t function. Electrolytes are important because they are what certain cells-such as nerve, heart, and muscle- use to sustain voltages across their cell membranes. They are also what cells use to carry electrical impulses, as in nerve impulses and muscle contractions, across themselves and to other cells. Kidneys work to keep the electrolyte concentration in blood constant in spite of changes in the body. Again, when exercising, the body loses most electrolytes in the sweat; sports drinks which contain sodium chloride or potassium chloride are consumed after the workout to provide the body with the energy it just lost. They also contain added sugar and fla vorings to the drinks to give extra energy and to make the drink taste better. People also drink other drinks after a workout because they feel that it obtains the energy more effectively. Sports drinks are used to receive energy while doing an active, or athletic, event. There are three popular types of sports drinks: isotonic (average athlete), hypotonic (low-perspiration athletes; jockeys and gymnasts), and hypertonic (long distance runners that need the extra carbohydrates and electrolytes). Isotonic sports drinks quickly replace fluids lost by sweating and supply a boost of carbohydrates. Hypotonic sports drinks quickly replace fluid lost. 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