Concept of Species :: essays papers

Concept of SpeciesOver the last few decades the Biological Species Concept (BSC) hasbecome predominately the dominant species definition used. This conceptdefines a species as a reproductive community.This though has had much refinement through the years. Theearliest precursor to the concept is in Du Rietz (1930), then laterDobzhansky added to this definition in 1937.But so far after this thedefinition was highly restrictive. The definition of a species that is accepted as the Biological species concept was founded by Ernst Mayr (1942) ..groups of actually or potentially interbreeding born(p)populations which atomic number 18 reproductively isolated from other such groupsHowever, this is a definition on what happens in nature. Mayrlater amended this definition to include an ecological component ..a reproductive community of populations (reproductively isolated fromothers) that occupies a specific niche in natureThe BSC is greatly accepted amongst vertebrate zoologists &entomologi sts. Two reasons account for this .Firstly these are the groupsthat the authors of the BSC worked with. (Mayr is an ornithologist &Dobzhansky has worked in the first place with Drosophila). More importantly Sexual reproduction is the predominate form of reproduction in these groups. It is not coincidental that the BSC is less widely used amongst botanists. Terrestrial plants process much more greater diversity in their mode of reproduction than vertebrates and insects.There has been many criticisms of the BSC in its theoreticalvalidity and practical utility. For example, the application of the BSC toa number of groups is problematic because of interspecific hybridisationbetween clearly delimited species.(Skelton).It cant be applied to species that reproduce asexually ( e.gBdelloid rotifers,eugelenoid flagellates ).Asexual forms of normallysexual organisms are also known. Prokaryotes are also left out by theconcept because sexuality as defined in the eukaryotesis unknown.The Biol ogical species concept is also indefinite in those landplants that primarily self-pollinate.(Cronquist 1988).Practically the BSC has its limitations in the most obvious formof fossils.-It cant be applied to this evolutionary distinct group becausethey no longer mate.( Do homo Erectus and homo sapiens represent the sameor different species?)It also has limitations when practically applied to delimitspecies. The BSC suggests breeding experiments as the test of whether a norganism is a distinct species. But this is a test rarely made, as thenumber of crosses needed to delimit a species can be massive. So the time, effort and money needed to carry out such tests is prohibitive. Not only this but the experiment carried out are often inconclusive.In practice even strong believers of the BSC use pheneticsimilarities and discontinuties for delimiting species.

Redux: A new Weight loss Medication :: Dieting Health Essays

Redux A innovative Weight loss Medication History of Redux Dexfenfluramine is the first new anti-obesity drug to be approved by the FDA in 23 years. Although the drug was just recently recommended by an advisory panel for sale in the U.S. by a narrow 6 to 5 margin, it has been available in Europe for the past decade and it is sold in 65 countries (http//wsfl.usatoday.com/life/health/lhs484.htm). It is world marketed under the name Redux and its purpose is to help state lose weight by suppressing relish. Who can use Redux? Redux is appropriate for people with a BMI (body mass index) of at least 30, or someone who is 30 percent over his ideal body weight. For example, if a 170 pound charwoman has an ideal body weight of 130, then she is a candidate for Redux. It may also be prescribed to someone with a BMI of 20 or greater in the presence of other risk factors (hypertension, diabetes, or hyperlipidema). Denfexfluramine should not be prescribed for or taken by anyone who casu anyy wants to lose 10 or 15 pounds (http//www.pharminfo.com/pubs/msb/dexfen2.html). How does Redux work? Redux, which from this point on will be referred to as denfexfluramine, is taken in the form of two 15 mg capsules daily at the cost of approximately $2.40. The drug works by convincing the brain that the stomach is full. Denfexfluramine triggers the release of serotonin in the brain which depresses appetite and calms anxieties. Patients will eat smaller than normal size meals without feeling hungry, thus aiding them in their quest to lose weight. The drug is designed to be taken in conjunction with a reduced calorie diet to maximize its benefits. Deborah Wesley, a Redux user, attests to its effectiveness. Once you take the pill and you sit down to the table all those cravings and those urges for out the window. You start to eat and you feel full really quickly (http//www.wraltv.com80/features/healthteam/1996/1106-weight-partl/html). How effective is Redux? Weight loss with denfexflu ramine appears to be relatively lowly for most patients. In addition, the majority of weight loss occurs within four to six months of initiating use, with weight loss declining later on this period. If no weight loss occurs after one month of use, the patient and doctor must re-evaluate this drug therapy..There have been several studies which attempt illustrate the potential weight loss for denfexfluramine users. Interneuron Pharmaceuticals of Lexington, Massachussettes report that denfexfluramine helped 40 percent of people studied lose up to 10 percent of body weight -- double the amount of weight lost through with(predicate) diet alone (Seachrist 358).

My Three Wants :: essays research papers

Abraham Maslow has made a distinction between enquires and indirect requests. A need is a basic kind-hearted requirement. On the other hand, a want is a conscious desire for something. As for me, my wants are influenced by the aspirations of my heart First, I want to attend college, Second, I want to build a Support Ministry, for hurting people, and I personally want to enjoy the splendor of life. At this bode in my life these are the three wants that are just about important to me.Certainly, attending college is something that I have always wanted to accomplish in life. over the years I have become infatuated with a desire to achieve knowledge. Now as I re-enter the environment of education I look forward to every opportunity of learning, and I am excited about the virtually limitless possibilities that will be opened to me. While in college I want to do all that I can to improve myself, so that I will be able to help others. Besides, education is abruptly useless if theres no one to share it with. Therefore, I want to use my education to help other people. One of the most painful pictures in this human life is to see the effect of a life devastated by physical or emotional pain. Therefore, I want to work as intensely as I can to build a Support Ministry for hurting people everywhere. I want to provide a place of comfort and support, but most of all I want to lend a listening ear.As I strive to reach these goals, it is important for me to continue my own personal move around to enjoy life to its justest. I want to be committed to a life lived and guided by Christ. On the whole, it is my heartfelt desire to achieve my full potential in life, and to become all that God would have me to be.I am convinced that God has allowed me to live and put in me a want to be educated and a desire to build a support ministry to help others.

The Jungle :: Socialism, Sinclair

Throughout American history, people that have challenged themselves with a cause have had at least some control of major issues present during their lives. Upton Sinclair was one of these influential people. Using his talent for writing, Sinclair wrote his most successful refreshed, The Jungle. This novel stressed a take away to improve conditions for industrial workers, and exposed the faults of Capitalism in order to promote his cause which was Socialism. Sinclair achieved his goal of promoting Socialism with the story of Jurgis Rudkus and his family. By describing the harsh system in which workers were consumed by, Sinclair uncovered faults in Capitalism, and inversely promoted Socialism. In Sinclairs story, he vividly described the family and the disagreeable situation they were in. The accounts of the meatpacking industry, veritable mainly on rectitude from personal experience, were filled with examples of an unjust work system, corruption by employers, and the resulting l ow living conditions. For example, Packingtown laborers would be forced to work repeatedly faster, only to see their earnings cut numerous times. Also, families became impoverished, causing the children to work. As a result, Elzbietas son, Stanislovas, was eaten alive by rats. Such major problems in the Capitalist system were focused on end-to-end the novel. The problems in the meatpacking industry related to issues concerning the entire industrial labor force. Sinclair continued to show that these problems could have been solved by Socialism.The fact that Jurgis joined the socialist Party and was dedicated to improving his surroundings was how Sinclair displayed the fact that Socialism was a more practical system.The Jungle Socialism, Sinclair Throughout American history, people that have challenged themselves with a cause have had at least some control of major issues present during their lives. Upton Sinclair was one of these influential people. Using his talent for writing, Sinclair wrote his most successful novel, The Jungle. This novel stressed a need to improve conditions for industrial workers, and exposed the faults of Capitalism in order to promote his cause which was Socialism. Sinclair achieved his goal of promoting Socialism with the story of Jurgis Rudkus and his family. By describing the harsh system in which workers were consumed by, Sinclair uncovered faults in Capitalism, and inversely promoted Socialism. In Sinclairs story, he vividly described the family and the disagreeable situation they were in. The accounts of the meatpacking industry, developed mainly on truth from personal experience, were filled with examples of an unjust work system, corruption by employers, and the resulting low living conditions. For example, Packingtown laborers would be forced to work repeatedly faster, only to see their wages cut numerous times. Also, families became impoverished, causing the children to work. As a result, Elzbietas son, Stanislovas, was e aten alive by rats. Such major problems in the Capitalist system were focused on throughout the novel. The problems in the meatpacking industry related to issues concerning the entire industrial labor force. Sinclair continued to show that these problems could have been solved by Socialism.The fact that Jurgis joined the Socialist Party and was dedicated to improving his surroundings was how Sinclair displayed the fact that Socialism was a more practical system.

Song Analysis: We Didn’t Start the Fire by Billy Joel Essay example --

Every song has a story to tell, and some contain hidden stories or lessons, while others are completely blatant. In Billy Joels song, We Didnt St contrivance the Fire, he does not hesitate to be very obvious with what he tries to prove, which is how all of the events in his song grant to one large fire. I chose to remediate Joels song because it spoke to me with historical context. When researching the song, I read a majority of the history behind it and trenchant to reflect upon it in a visual picture collage, combining a majority of the elements he mentions with pictures--all circled around a fire in the middle. I fixed to also make red-dyed cupcakes reflecting the fire Joel speaks of and ice them with a flame, yet placing an X over it, since he claims we didnt start the fire. Both of my remediations thrust elaborate histories, first starting with the collage.There is quite an intricate past of collages, beginning in the early 1900s. The history of collages goes back to the tim e of Picasso. That is not authentically that long at all, so collages are relatively new compared to painting which began during the time of cavemen. The first deliberate and innovative use of collage in alright art came in two works by Picasso in the spring of 1912 (Kachur 1). Picasso was not considered the one who created the collage, but rather the first to apply it to modern art in that time. It is not only fabulous artists who use collages. A lot of teenagers may create collages without even knowing it, just by assembling pictures of their family and friends, or of magazine clippings. Collages can be extremely dynamic or exceptionally simple, depending on who the artist is and the purpose of the piece of art. Collages are a great counseling to visually repres... ... a bookmark in history representing the events people had to encounter throughout those 40 years.Works CitedDelahunt, Michael. Collage. Artcyclopedia.com. Web. 5 Nov. 2009.Kachur, Lewis. Collage. Grove Art Onlin e. Oxford Art Online. 5 Nov. 2009.Musser, George. Cupcakes. Academic Search Premier. Sept. 2009. Web. 4 Nov. 2009.Stern, Fred. A short history of collage (The Arts). World and I. Dec. 2008. General OneFile. Web. 4 Nov. 2009.We Didnt Start the Fire. Wikipedia.com. 30 Oct. 2009. Web. 4 Nov. 2009.Delahunt, Michael. Collage. Artcyclopedia.com. Web. 5 Nov. 2009.Kachur, Lewis. Collage. Grove Art Online. Oxford Art Online. 5 Nov. 2009.Stern, Fred. A short history of collage (The Arts). World and I. Dec. 2008. General OneFile. Web. 4 Nov. 2009.We Didnt Start the Fire. Wikipedia.com. 30 Oct. 2009. Web. 4 Nov. 2009.

Song Analysis: We Didn’t Start the Fire by Billy Joel Essay example --

Every song has a story to tell, and some contain hidden stories or lessons, while others be completely blatant. In Billy Joels song, We Didnt bulge out the Fire, he does not hesitate to be very obvious with what he tries to prove, which is how all of the events in his song contribute to one large fire. I chose to remediate Joels song because it spoke to me with historical context. When researching the song, I read a majority of the archives behind it and decided to reflect upon it in a visual picture collage, combining a majority of the elements he mentions with pictures--all circled around a fire in the middle. I decided to also make red-dyed cupcakes reflecting the fire Joel speaks of and ice them with a flame, yet placing an X over it, since he claims we didnt start the fire. Both of my indemnitys have elaborate histories, first starting with the collage.There is quite an intricate past of collages, beginning in the early 1900s. The history of collages goes back to the durati on of Picasso. That is not really that long at all, so collages are relatively new compared to painting which began during the time of cavemen. The first deliberate and innovative use of collage in fine art came in two works by Picasso in the spring of 1912 (Kachur 1). Picasso was not considered the one who created the collage, but rather the first to maintain it to modern art in that time. It is not only fabulous artists who use collages. A lot of teenagers may create collages without even knowing it, just by assembling pictures of their family and friends, or of magazine clippings. Collages can be extremely dynamic or exceptionally simple, depending on who the artist is and the purpose of the piece of art. Collages are a great way to visually repres... ... a bookmark in history representing the events people had to encounter throughout those 40 years.Works CitedDelahunt, Michael. Collage. dodgecyclopedia.com. Web. 5 Nov. 2009.Kachur, Lewis. Collage. Grove Art Online. Oxford Ar t Online. 5 Nov. 2009.Musser, George. Cupcakes. Academic Search Premier. Sept. 2009. Web. 4 Nov. 2009.Stern, Fred. A short history of collage (The Arts). World and I. Dec. 2008. General OneFile. Web. 4 Nov. 2009.We Didnt Start the Fire. Wikipedia.com. 30 Oct. 2009. Web. 4 Nov. 2009.Delahunt, Michael. Collage. Artcyclopedia.com. Web. 5 Nov. 2009.Kachur, Lewis. Collage. Grove Art Online. Oxford Art Online. 5 Nov. 2009.Stern, Fred. A short history of collage (The Arts). World and I. Dec. 2008. General OneFile. Web. 4 Nov. 2009.We Didnt Start the Fire. Wikipedia.com. 30 Oct. 2009. Web. 4 Nov. 2009.

Symbols and Abstractions in Kafka’s “the Metamorphosis”

Symbols and Abstractions in Kafkas The Metamorphosis The Metamorphosis is a unique and intricate novella by Franz Kafka. It is peculiar in any work for the main geek to wake up as an plant louse in the first line of the boloney. Kafkas symbolism is unlike most authors who use symbolism to relate to the theme of the story Kafka tends to focus the readers attention on a single character which symbolizes his life. His uses of bizarre symbols make the reader question, What does Kafka mean through this symbol? The interpretations of these symbols differ in the midst of readers nevertheless all seem to represent how life is destroyed when people focus is on existence alone. To fully appreciate the symbols and abstractions in his works, it is important for the reader to fuddle knowledge of the authors history to discover the reasoning behind the story. As observed in The Metamorphosis, there are umteen similarities between Frank Kafka and his protagonist, Gregor Samsa. Kafka was bor n into a middle-class, German-speaking Jewish family in Prague, the capital of Bohemia.His father, Hermann Kafka, was described by Kafka himself as a true Kafka in strength, health, appetite, loudness of voice, eloquence, self-satisfaction, worldly dominance, endurance, presence of mind, and knowledge of tender nature . (Nervi) Admitted to the Charles University of Prague, Kafka first studied chemistry, but switched after two weeks to law. This offered a range of career possibilities, which pleased his father, and required a longer course of claim that gave Kafka time to take classes in German studies and art history.He later was hired at an Italian insurance company, where he worked for nearly a year. His correspondence, during that period, witnesses that he was unhappy with his late shift working schedule as it made it extremely difficult for him to concentrate on his writing. Later, he resigned, and two weeks later anchor more congenial employment with the Workers Accident In surance Institute for the Kingdom of Bohemia. However, he did not show any signs of indifference towards his job, as the several promotions that he received during his career prove that he was a hard working employee.In parallel, Kafka was also committed to his literary work. (Nervi) Gregor Samsa, the insect, and Kafka share many similarities. It is known that Kafka and the insect share professions as a traveling salesman, with Gregor working to pay off his fathers debt to the company. Gregor is impeded by his physical attributes, while Kafka is likewise impeded by his career, otiose to pursue his will to be a fulltime writer. Kafka took his profession to the satisfaction of his father, and he remained employed there for several years against his will.Likewise, Gregor hates his work as a salesman except his motivation to return following his transformation can be attributed to the fact that he is his familys only source of income, and he is proud to be able to extend for his moth er, father, and sister, Grete. He aspires to one day send his sister to the conservatory to study violin. Gregor is put under heavy weight by his family, especially by his father. He feels the burden he places on the family and tries to disappear by hiding under the sofa.As the story continues, Gregor is confined to his room under his family command to prevent the family from embarrassment. He is hidden and devoid of human contact. The relation between Kafkas isolation from his family can be related to Gregor, who leads his life under his fathers will, leading to the emotional rift between Kafka and his father. This becomes obvious during a passage in the story where Gregor emerges from the confinement of his room, only to be chased around the kitchen and pelted with apples by his father, leaving Gregor wounded and eventually infected.This wound and anguish experienced by Gregor can be abstracted as the grief Kafka underwent in dealing with his father and his father cannot recogniz e or understand Gregor his son in this state. Though remorse follows the incident, the damage has been done and it will only be a matter of time until his death. For the remainder of his life, Gregor realizes he no longer has worth or serves purpose. In death, the burden of Gregor on the family has been lifted, and in a strange, twisted way, his family is relieved and moves forward happily and comfortably.Like his character, Kafka dies at a young age, alone. Even the title, The Metamorphosis can be abstracted metaphorically, not only through the main characters physical changes, but between different characters. For Gregor, it is conveyed in the first sentence that Gregor has been transformed from a human to a roach-like insect, yet the internal metamorphosis Gregor experiences is a progression from the beginning to the end of the story. The metamorphosis is gradual.As Gregors condition worsens, he is unable to jut his family, is unable to communicate with them, and his speech beco mes completely unintelligible. The theme, similar to Kafkas life, is of the suffering protagonist. Grete, too, changes. Early in the novella she seeks guidance and support from Gregor. However, by the conclusion of the story she has blossomed into a beautiful and voluptuous young woman, completing her metamorphosis. Throughout this writing, the theme of oneness between the main character and Kafka is obvious.Kafka uses symbolic metaphors and abstractions in The Metamorphosis to represent himself and his life. Similarities between the family, occupation, alienation, and death are shared nearly identically between Kafka and Gregor. In conclusion, there are too many parallelisms in Kafkas The Metamorphosis to dismiss as coincidence, and the character and life of Gregor Samsa are surely a representation of the author, Kafka, and his life. Works Cited Nervi, Mauro Kafkas Life (1883-1921). 12 March 2006. The Kafka Project. 18 May 2009. .

Term Democracy

country is by further the most challenging form of government both for politicians and for the people. The term nation comes from the Greek delivery and means rule by the (simple) people. Is it a democracy we ar living in. Since the coalition government has taken up the charge , its to a greater extent of a secular dictatorship quite an than a democracy. afterwards 50 years of Independence what we excite achieved seriously. Every cartridge clip the elections come we talk of the alike(p) issues.We are still stuck up with the issue of reservation rather than concentrating on improving the primary education. Some things like immunity of popular opinion and expression are taken for granted because we dont even have the exemption to express. Recently issue of blogging came into news. Is it worthwhile. It is the fast and most effective style of reaching information reaching all over the world and it is most apt way of expressing ones views closely any topic. It is the voic e of a common man.If we are not able to express, how well bring about a change. Recently the Mumbai blasts took a toll of hundreds of people and blogging was the most effective way but accordingly it was banned. Its not that democracy has proved to be a total failure. computer software boom has come which has given India a different image altogether. Now whether its an automobile industry, airline industry, beverages industry- all are doing tumesce. After the financial reforms came and globalization and privatization has crept in, it has changed the overall scenario.Now we can talk of really good projects such as well-disposed Quadrilateral, but since the government has changed , all this is a talk of past. We were lucky to have a prime minister like Atal Bihari Vajpayee down the stairs whose leadership, India has seen some positive changes. India has ceaselessly been seen as a soft country who is not capable of doing anything oddly in terms of Kashmir Issue which has not bee n solved yet. But now it is time to take a tough stand. Leader is one who is powerful in himself and who is able to take his own decision.But if ministers like Manmohan Singh is there to protect our country under the leadership of Ms. Sonia Gandhi, then India is surely moving towards the violate path. In my opinion, the democracy system as practiced in India has not delivered what was expected of it. Sure, there had indeed been certain things that were taken for granted in India like freedom of thought and expression, but what have we acheived by them?. The freedom of expression has given us freedom to express but has it given any chance to change what is wrong?.No, the system has seen to it that, though there are laws, nothing can be effected. Democracy as a system needs a high level of participation from the people, but had we given it to them? Why has it not happened in India?. Are we as people to be blamed for this state? Are we Indians been practicing this Democracy well befo re the concept took shape with its current name in the west? at that place are many referrences in earlier Tamil Literature about the way the adminisatrator is elected in villages of the Sangham period.Then when did we slid down the path?. Why do we suffice like people who doesnt know that to claim a right, the alike(p) Duty has to be performed? How many of us complained about an erring Policeman to his seniors? Can we then complain about corruption? Conclusion In my take of view democracy is both thanksgiving and bane. when considered from the view of the people democracy is boon as they have freedom or recognition for the speech. so democracy is boon from peoples view and bane from governments view.Term DemocracyDefinitionDemocracy is by far the most challenging form of government both for politicians and for the people. The term democracy comes from the Greek language and means rule by the (simple) people.Is it a democracy we are living in. Since the coalition government ha s taken up the charge , its more of a secular dictatorship rather than a democracy. After 50 years of Independence what we have achieved seriously. Every time the elections come we talk of the same issues. We are still stuck up with the issue of reservation rather than concentrating on improving the primary education.Some things like freedom of thought and expression are taken for granted because we dont even have the freedom to express. Recently issue of blogging came into news. Is it worthwhile. It is the fast and most effective way of reaching information reaching all over the world and it is most apt way of expressing ones views about any topic.It is the voice of a common man. If we are not able to express, how well bring about a change. Recently the Mumbai blasts took a toll of hundreds of people and blogging was the most effective way but then it was banned. Its not that democracy has proved to be a total failure. Software boom has come which has given India a different image altogether. Now whether its an automobile industry, airline industry, beverages industry- all are doing well. After the financial reforms came and globalization and privatization has crept in, it has changed the overall scenario.Now we can talk of really good projects such as Golden Quadrilateral, but since the government has changed , all this is a talk of past. We were lucky to have a prime minister like Atal Bihari Vajpayee under whose leadership, India has seen some positive changes. India has always been seen as a soft country who is not capable of doing anything especially in terms of Kashmir Issue which has not been solved yet. But now it is time to take a tough stand. Leader is one who is powerful in himself and who is able to take his own decision. But if ministers like Manmohan Singh is there to protect ourcountry under the leadership of Ms. Sonia Gandhi, then India is surely moving towards the wrong path.In my opinion, the democracy system as practiced in India has not de livered what was expected of it. Sure, there had indeed been certain things that were taken for granted in India like freedom of thought and expression, but what have we acheived by them?. The freedom of expression has given us freedom to express but has it given any chance to change what is wrong?. No, the system has seen to it that, though there are laws, nothing can be effected. Democracy as a system needs a high level of participation from the people, but had we given it to them? Why has it not happened in India?Are we as people to be blamed for this state? Are we Indians been practicing this Democracy well before the concept took shape with its current name in the west? There are many referrences in earlier Tamil Literature about the way the adminisatrator is elected in villages of the Sangham period. Then when did we slid down the path?. Why do we behave like people who doesnt know that to claim a right, the corresponding Duty has to be performed? How many of us complained abo ut an erring Policeman to his seniors?Can we then complain about corruption?ConclusionIn my point of view democracy is both boon and bane.when considered from the view of the people democracy is boon as they have freedom or recognition for the speech.so democracy is boon from peoples view and bane from governments view.

Professional Identity of Michelin Star Restaurants Chefs

Chef in Michelin jumper cable eating house to a greater extent(prenominal) than a profesion sea captain personal identity of Michelin sensory faculty restaurants chefs 4th GRC 2012 School of cordial reception and Tourism At Taylors Graduate School Petaling Jaya Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Master in world(prenominal) Hospitality Management By gum benjamin Gouet 2012 Benjamin Gouet 1 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefsGeneral Introduction Since fit of years, the culinary world and the job of chef have taken another dimension with regard to the public opinion due to the emergence of many culinary and chef television system show exclusively over the word. Indeed before this new culinary trend on TV, the catering industry and in particular the master copy kitchen did not benefit of whizz attractive label under the p ublic opinion view, the kitchen was regular pointed come break through and condemned for its rough working environment, specially the Michelin stars restaurant.Why this sudden advent of the transactional kitchen world promotion, and the job of chef since the last 10 years, especially that michelin star restaurant chef, then that this field was totally denigrated and forgotten earlierly. Is that a fad? What is the message displace behind this promotion? Is that a broad international promotional campaign in order to regild the blazon of chef? Or a vast indirect recruitment campaign, in one sector where the manpower is sorely lacking? Or probably more both, because of the unpopularity of this industry, vacant positions atomic number 18 numerous and manpower unceasingly sought.But, outset of all what we know exactly well-nigh chef pipeline itself? What do we know about the Michelin star restaurant world and their Chefs ? Can we define them precisely? Do we know chefs indentit y in Michelin star restaurant? And what about the duty of Michelin star Chef, which is not a new trend on the contrary of TVs shows, but is in general forgotten or hidden, indeed that seems an important reflexion which be sidle uped in order to better instinct on the world of Michelin star chef. Benjamin Gouet 2 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefsThe work of chef, has always existed because of its peculiarity to meet a primary remove to feed, and this business organisation has crossed the times which it has forged its identity and its market-gardening. Therefore, what we know about the historical past of chef profession? The job of chef has it conserved any marks or habits of its historical background? And if it is the case, why? Finally, very few researches and studies have been undertaken regarding the specialisation of chefs in itself, and more peculiar(prenominal)ally in Michelin star restauran t field.Therefore it seems really fire to look into this field, the world of Michelin star restaurant Chefs and their indentities, whose the public opinion didnt know much about this profession. except the little part seen during the TVs shows, but is that the reality ? Benjamin Gouet 3 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs I. Introduction The profession of chef, has always existed because of its peculiarity to meet a primary need to feed, and this occupation has crossed the times which it has forged its identity.But this profession has been promoted there is only a decade ago especially through all the media whose one in particular the TV. The spiritualist of chef was previously poorly considered by the public opinion. , because of its poor image and reputation made during the past. However, the job of chef have some(prenominal) faces according to the type of cuisine produced. Indeed the profession itself varies highly according to whether the chef works in collectivity kitchen, a traditional restaurant, a theme restaurant or a michelin star restaurant, which all dont have the aforesaid(prenominal) vision and mission in terms of business.Therefore the occupation of chef as its identity are not same according to the the type of catering business developped. Here the study will be focused only one type of catering business, the Michelin star restaurants, which are still yet not really know by the opinion and the researchers, despite their mediatitation through their famous and well known Chef, which shows only one tantrum of the this type of catering excellence.Therefore the research will be carry oned with only michelin star restaurant with aim to to focus on the identity of their chefs, which seems pretty different than a chef who works in collectivity kitchen or theme restaurant for instance. Indeed the michelin star are highly promoted since the 2000s especially through TV shows (culinary shows, culinary challenges, chefs competitions, ), whereas they have been in shadow during several decades, except few worldwide famous chefs as Paul Bocuse, AlainBenjamin Gouet 4 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Ducasse, Joel Robuchon or Gordon Ramsay due to their exceptional success and achievements. Despite this advent since the 2000s towards the Michelin star chefs the public opinion as well the researchers dont know about this type of chefs except what is seen and on shown on TV but is that really the thruth and the reality ? We are entitled to ask us.Thus, due to the weak number of researches and investigating therefore a poor data regarding the profession of chef, especially that of Michelin star chef, the gap of knowledge seems wide and broad. 1. Project background The author has chosen the culinary field, especially the chefs in Michelin star restaurants, due to its professional backg round in gastronomic and starred restaurants as chef, as well as his passion for the metier of chef, gastronomy and Michelin star restaurants.The idea to pursuing the outcome of the profession of chef and its identiy, in Michelin star restaurants, came up after a research done on the topic of the bullyrag in profesionnal kitchens, where one article pointed out the air of the head chef in one Michelin star restaurant but without any explanations regarding the identity or even the precepts of the metier of chef in this type of restaurant.Therefore the author started to do some researches regarding this topic, indentity of starred chefs, and he didnt find much aticles, investigation or any literature on its same topic, whereas couple of articles have been published on the stress, heat-mentoring or bullying in profesionnal, and this without know the indentity, the culture or the precepts of the starred chefs. The researcher decided to do its study on this topic in aim to gain a bett er understanding on the job of chef in michelin star restaurant and to highlight their identity which may be different from a chef in traditional restuarant.Benjamin Gouet 5 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs One other option was possible for the author, the profession of chef with its precepts its culture and identity, but after couple of research the topic appeared too broad and wide, therefore the researcher decided to reduce the topic to the identity of chef and only in Michelin star restaurant. Why only Michelin star restaurant ?Because due to the high vex of the author towards gastronomic and starred restaurant, it more clear in trems of data to use starred restaurant which are awarded by the internationally and worldwide recognised Michelin Guide. 2. Aims, objectives and professional & scentific stakes of the research This research will be carried out in the field of the gastronomy. More detailally on one aspect of the gastronomy the starred chefs. Indeed this study lean over starred Chefs with the view to highlight their identity.The culinary field, in particular the kitchen and chefs have always been not well known from the professional world and researchers even highly criticized sometimes over the past, and despite this studies, investigations and researches towards the profesionnal kitchen and chefs are not numerous, therefore the gap of knowledges is broad and wide. The type of research engage here is an exploratory research because only a lsmall quantity of reading and data exist already on the topic of identity of starred chefs.The closing of this study is to increase the understanding of this topic. The objectives of this research are divers(a) and have been defined as clearly beforehand, are as follows ? To highlight the world of Michelin star restauarnt ? To increase the understanding towards the starred gastronomy Benjamin Gouet 6 Chef in Michelin star restaur ant more than a profesion Professional identity of Michelin star restaurants chefs ? To find out the indentity of starred chefs ? To increase the understanding towards the profession of chefsm espcially in Michelin star restaurant ?To find out why and how fashion a starred chef ? To find out is there is any relationship amid the metier of starred chef and the passion These six aims are all towards the same main goal which is to increase the understanding of the profession and the identity of starred Chefs. The field undertaken for this research is the sociology, especially the sociology of profession. Here are the questions/resarches/ unlooses of the study ? The profession/metier of Chef in Michelin star restaurant ?Differences and requirements between a Chef in michelin star and a classical chef ? Is it a concern to be a Chef in Michelin star restaurant ? What are the factors or candid turn ponts which make a cook to become a Michelin star aChef ? Are there any relationship be tween the metier of Michelin star chef and the passion the profession of the Michelin star chef and the mortalal background (fornation, cooking, experience, education) the prestige and the metier of chef the profesionnal expectations/career and the metier of Michelin star Chef ?Does the profession of Michelin star Chef is an ideology ? Benjamin Gouet 7 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs The hypotheses to meet the issues ? The profession of Michelin star Chef is a vocation ? Before beingness a profession Michelin star chef is a passion of gastronomy/cooking ? The individualised background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in purport ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The meti er of Michelien stars chefs require the exigency, the precise, to be precise and have the sens of detail, more than anyone 3. organize of dissertation The dissertation is organized in six ordinate and distinct parts which are articulate in that way 1. Introdcution 2. Literature analyse 3. Problematization and methological review 4. Presentation of the results 5.From the results to recommendations 6. Conclusion Benjamin Gouet 8 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs II. Literature review The topic selected for this dissertation is undertaken through the sociology field in particular that regarding the professions and metiers, due to its topic oriented to to the social sciences which is focused on the profession of chefs in Michelin star restaurants, especially on the identities of these chefs through their jobs.According to Oxford Dictionary the identity is defined as the fact of being who or what a person is , and the characteristics determining who or what a person is. Palmer, C. , Cooper, J. and Burns, P. (2010) state that from a theoretical perspective the notion of identity has generated much discussion and debate linked to a variety of approaches and disciplines, for example psychoanalysis, literary criticism and theory, lesbian and gay studies, sociology, anthropology and psychology. However, identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998).Zarca (1988) stipulate that the metier is a group culture, it is transmitted from generation to generation through learning. It has gestures and language that are part of the body and assign a framework, whose edges are not seen as such in the constitution of the identity of any entran andt it articulates various status. While the Oxford Dictionary defined the profession or the metier as a gainful occupation, especially one that involves prolonged training a nd a formal qualification. Furthermore in this study the author looks into he professional identity which is an aspect of personal and social identity that develops in professional personnel as a result of their work activities. Benjamin Gouet 9 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Moreover Sundin, O. & Hedman, J. (1996) Theory of professions, together with the concepts of cognitive authority, occupational identity and information interest, contributes to a deeper understanding of issues concerning how practitioners information behavior is formed, maintained and mediated in society.The occupation of chef has always held a seat in our society since hundreds and hundreds years, but the literature regarding the identity and the culture of this profession is not plethoric, therefore researchers cannot define precisely when the work of chef appeared for the first time even if they have knowledges of two case, one in the Ancient Greece and one in the Roman Antiquity. The oldest famous chef known to date is the French Guillaume Tirel alias Taillevent from the 14th century.Couple of authors as Civitello (2011), Symons (2003), Pastson-Williams (1993), discuss about cooking and chefs history. Some paper cultivate from the 17th century, have highlighted that cook was considered as a profession, mackintosh Con Iomaire (2008) states that Crespin (164114-16) cited in Wheaton (1983110-11) describes the lively social life in kitchens full of love affairs, good dining-at their masters expense-and camaraderie where the staff covered for one another. Some culinary professionals, however, took their positions very seriously.Here for the historical past, now look to the present, and what has been done on the topic. Regarding the previous researches which have been done on the identity and culture of chef topic, Cameron (2001), states that Existing research evidence demonstrates several points of agreement about the occupational culture of chefs. Chefs through their patronage and tradition tend to possess a strong self-identity. Although something of a stereotype, there is evidence that chefs can be temperamental hould traditional value systems be challenged, particularly where such challenges undermine self-perceptions of professionalism and suggests as well Cultural identity belongs not principally to the organisation but to the occupation in terms of Benjamin Gouet 10 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs concepts, judgments, ideas and norms, which are shared by a group of people (Hofmaier, 1980). Values, beliefs and practices become specific to their profession (Chivers, 1973 elegant, 1996).The implication of cosmopolitan occupational values is that the occupation builds degrees of autonomy from the stringent rules and polices set by the organisation. However, Palmer,Cooper and Burns (2010) suggest that id entity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998). While, more scientific Tajfel (1972) stipulate that social appellation can refer to the process of locating a person within a system of social categorizations or to any social categorizations used by a person to define himself or others.It will be used in the latter sense here and thus denotes and element of cognitive organise. As regards the organization of one professional kitchen, which is also a part of the study under the main research, Mac Con Iomaire (2008) suggests that Kitchens are hierarchical organisations and are ravel on authoritarian precepts. The word chef means chief, and there can only be one chief in a Kitchen, which demonstrate that the organizational structure is essential in one professional kitchen, together with the importance accorded to the hierarchy by organization itself, the chefs.Palmer, Cooper and Burns (2010) stipulat e that the world of professional chefs and their kitchens remained more often than not secluded until the emergence of the phenomenon of celebrity chefs whose open kitchens revealed the previously secret backstage (Goffman, 1959) of professional cooking. While this media-generated interest has been accompanied by fascinating biographical accounts of being a chef (Bourdain, 2001 Ramsay, 2006 White, 2006 Wright, 2006) and of the restaurant business (Parkinson and Green, 2001) it has not translated into a significant body of academic literature on and studies of chefs. which highlight the lacking of literature and research towards the occupation of chefs and its attributes. Benjamin Gouet 11 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs However several authors as Andrew F (2005), Civitello (2011), Dixon (2002), o.k. (2008), and the famous Chef Bourdain (2001) discuss and debate on the world of chefs and its specific as pects.Furthermore various other related studies have been conducted imply those by Cameron (2001, 2004), Cameron et al (1999), Chivers (1972, 1973), Fine (1990) Johns and Menzel (1999), Mac Con Iomaire (2008),), Murray-Gibbons and Gibbons (2007), Palmer, Cooper and Burns (2010), Pratten (2003a, 2003b). Finally Palmer, Cooper and Burns (2010) states that research on chefs and identity has been carried out in North America by Fine (1987,1996a, 1996b) and is significant in terms of the sociological structures inherent in what Fine refers to as the occupational rhetorics of work and identity (1996a).Benjamin Gouet 12 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs III. Problematization and methological review The study has to aim to meet to six hypotheses which are ? The profession of Michelin star Chef is a vocation ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone Therefore the type of research conduct here is an exploratory research because only a little quantity of information and data exist already on the topic selected Professional identity of Michelin star restaurant chefs.The goal of this study is to increase the understanding of this topic. Qualitative system will be used for this research, in beginning from the observation/description/data collection, towards analysis then to the explanation, which will be an inductive approach conduct here. The qualitative method has been chosen because it provide s a rich amount of information gathered from the respondents, which is essential for this study related to social science which analyse various aspect of the human behaviour.Moreover, in-depth interviews has been selected as the only research tool here, because this method is really useful for discovering complex interconnections in social relationships Benjamin Gouet 13 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs which is the case here for this research, furthermore the possibility that provides it to discover issues or new aspects not considered previously, is really interesting here, because the interviewee may expand the topic and add depth.Besides a letter requesting participation in the research with will be sent by mail and also email to all the Head-Chef selected beforehand, this with an explanatory letter of the conduct study and its aims, in addition to a consent form which will be provided as well during the sending. At least fifteen to twenty French Head-Chef from Michelin-Starred restaurant will be interviewed, in France and United Kingdom, mainly in capital of France and London. The exact number of interviews will depend of the agreement or not of the respondents, and their availabilities to make an interview.The interviews will be structured around several themes linked to the issues researched and the specific questions are designed to explore these themes the identity of starred chefs being the main topic of the dissertation. These interviews will be conducted through a interview template which include relevant question amd the way to process during the interviews, and this for the chefs interviewed. Furthermore, at the end of each interview, it will be asked to the participant whether he is agree that his name and business be identified to the tape recording and to the use of the data collected for academic purposes.Otherwise, anonymity will be maintained in terms of the att ribution of specific comments to individual chefs. All the information and data provide by the interview (tape recording and transcripts of interviews) will be retained in confidential secure fund during five years and will be destroyed beyond the fifth year. Finally this research will be undertaken an ethical manner, all the points in observe of others as ethical will be thoroughly followed and respected, including through a information sheet Benjamin Gouet 14 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs nd a consent sheet also for the participants, which both have been elaborated and approved by the ethical motive Committee at Taylors University, together with the examination beforehand, of the validity and the acceptability of the research, by the tutor. Benjamin Gouet 15 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Bibliography and References Ab bott, A. D. (1988). The system of professions an essay on the division of expert labor, Chicago The University of Chicago Press. Andrew F, C. (2005), The Cooks, Virtualbookworm Publishing. Bourdain, A. 2001), Kitchen Confidential Adventures in the Culinary Underbelly, Bloomsbury, London. Cameron, D. S. (2001), Chefs and occupational culture in a hotel chain A grid-group analysis, Tourism and Hospitality Research, vol. 3, pp. 103-14. Cameron, D. S. (2004), Organizational and occupational Commitment Exploring Chefs from a Cultural Perspective, Ph. D. thesis, University of Surrey. Cameron, D. S. , J. Gore, T. Desombre and M. J. Riley (1999), An examination of the reciprocal affects of occupation culture and organization culture The case of chefs in hotels, International Journal of Hospitality Management, vol. 8, pp. 225-34. Chapoulie, J. M. (1973), Sur lanalyse sociologique des groupes professionnels, Revue Francaise de Sociologie, vol. 14, issue 1, pp. 86-114. Chivers, T. S. (1972), C hefs and Cooks. Ph. D. thesis, University of London. Civitello, L. (2011), Cuisine and Culture A History of Food and People, John Wiley & Sons. Dixon, J. (2002), The Changing Chicken Chooks, Cooks and Culinary Culture, UNSW Press. Dubar, C. (2010), La socialisation Construction des identites sociales et professionnelles, Armand Colin. Benjamin Gouet 16Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Dubar, C. (1998), Trajectoires sociales et formes identitaires Clarifications conceptuelles, Priptemps. Dubar, C. & Tripier, P. (2011), Sociologie des professions, Armand Colin. Fine, G. A. (1987), Working cooks The dynamics of professional kitchens, Current Research on Work and Occupations, vol. 4, pp. 141-58. Fine G. A. (1996a), Justifying work occupational rhetorics as resources in restaurant kitchens, Administrative Science Quarterly, vol. 1, pp. 90-115. Fine G. A. (1996b), Kitchens The Culture of Restaurant Work, Univers ity of, California Press, Berkeley. Hotho, S. (2008), Professional identity product of structure, product of choice Linking changing professional identity and changing professions, Journal of Organizational Change Management, vol. 21, issue 6, pp. 721-742. Johns, N. & P. J. Menzel (1999), If you cant stand the heat Kitchen violence and culinary art, International Journal of Hospitality Management, vol. 18, pp. 99-109. Mac Con Iomaire, M. 2008), Understanding the HeatMentoring A Model for Nurturing Culinary Talent, Journal of Culinary Science & Technology, vol. 6, pp. 43-62. Macdonald, K. M. (1995), The Sociology of the Professions, Sage Publications. Menger, P. M. (2003), Les professions et leurs sociologies, Editions MSH. Murray-Gibbons, R. and Gibbons, C. (2007), Occupational stress in the chef profession, International Journal of Contemporary Hospitality Management, vol. 19, pp. 32-42. Neirinck, E. & Poulain, J. P. (1988), Histoire de la cuisine et des cuisiniers techniques cu linaires et pratiques de table, en France, du Moyen-Age a nos jours, J.Lanore. Benjamin Gouet 17 Chef in Michelin star restaurant more than a profesion Professional identity of Michelin star restaurants chefs Ottenbacher, M. & Harrington, R. J. (2007), The innovation development process of Michelinstarred chefs, International Journal of Contemporary Hospitality Management, vol. 19, issue 6, pp 444-460. Palmer, C. , Cooper, J. and Burns, P. (2010), Culture, identity, and belonging in the culinary underbelly, International Journal of Culture, Tourism and Hospitality Research, vol. 4, pp. 311? 26. Patson-Williams, S. 1993),The art of dining a history of cooking & eating, National Trust. Pratten, J. D. (2003a), The training and retention of chefs, International Journal of Contemporary Hospitality Management, vol. 15, issue 4, pp. 237-42. Pratten, J. D. (2003b), What makes a great chef? , British Food Journal, vol. 105, issue 7, pp. 454-459. Rambourg, P. (2010), Histoire de la cuisine et de la gastronomie francaises, Librairie Academique Perrin. Ruhlman,M. (2007), The vex of a Chef Professional Cooks in the Age of Celebrity ,Penguin Books. Ruhlman,M. 2001), The Soul of a Chef The Journey Toward Perfection, Penguin Books. Sundin, O. & Hedman, J. (1996), Theory of professions and occupational identities, The Swedish School of Library and Information Science. Symons, M. (2003), A History of Cooks and Cooking, University of Illinois Press. Workman, A. & Pickard, J. (2008), Professional Identity in Multi-Disciplinary Teams The Staff Speak, Journal of Integrated Care,vol. 16, issue 3, pp29-37. Zarca, B. (1988), Identite de metier et identite artisanale, Revue Francaise de Sociologie, vol. 29, issue 2, pp. 247-273. Benjamin Gouet 18

Marijuana Within Today’s Society

There has been a long shape controversy over the legalization of Marijuana in the United State. Some guess it should be legal in the United States because it could create a source of additional tax revenues and police and courts would be freed up for more serious crimes. Others believe it should be an illegal drug because of its health encounters. Marijuana should remain illegal in the United States as a schedule I controlled substance callable(p) to the many physical and psychological effects it has on its users as well as the prejudicial effects it has on todays society.Marijuana acts on the brains reward system which governs the response to pleasurable things. Users of hemp seek the euphoriant feeling or high caused by the drug. THC enters the body and creates the high the marihuana user seeks by stimulating brain cells to release dopamine, which is a chemical found in the brain. Marijuana has many effects on the body, both ill-considered and long, though there is limite d research on the long lasting effects of hemp use. The acute effects present during intoxication may accommodate but are not limited to impairments to the short memory, attention, supposition, coordination, balance and other cognitive functions.Smoking marijuana may also distort the users foresight perception. The heart rate of a person during their intoxication increases as well as their blood pressure. Just seconds after inhaling marijuana smoke the persons bronchial pass come alongs elaborate and relax. Blood vessels in the eye expand which commonly makes the users eyes look red or bloodshot. Users begin to feel relaxed, have heightened sensorial perception, and altered perception of time. A User may laugh and have an increase in appetite after smoking marijuana.Large doses of marijuana sometimes exceed to acute psychosis including hallucinations, delusions or a loss of sense of personal identity. Some users may have psychotic episodes such as anxiety, fear, distrust, pan ic and paranoia. After the euphoric feeling subsides or fades the person may feel depressed or tired. There is limited knowledge or information on the long term effects of smoking marijuana. Some studies suggest that effects on the brain burn down build up and deteriorate critical life skills over time. effect often are worse for people with mental disorders, or simply by virtue of the normal aging process.Schizophrenia like disorders have been associated with the use of marijuana in vulnerable individuals. Long term users may have sleep impairment or suffer from insomnia. Chronic abuse of marijuana increases the risk of degenerative cough or bronchitis. Smoking Marijuana has the same, if not worse, respiratory problems as tobacco, such as frequent acute chest illness and a risk of lung infection. Using Marijuana has the potential to create cancer of the lungs and other parts of the reparatory tract because marijuana contains irritants and carcinogens up to 70% more than tobacco smoke.Some believe that marijuana may impair the ability to form new memories and focus which makes learning, doing complicated tasks, participating in athletics and driving difficult. The effects of marijuana use can last days or even weeks after the acute effects wear off, which mean a daily user is functioning at a reduced intellectual level most or all of the time. Contrary to popular belief marijuana is an addictive drug. The use of marijuana has many harmful effects to the users but it also affects others who do not participate in the use of marijuana.The World Health Organization ranks the United States first among 17 European and North America countries for prevalent use of marijuana. In 2008, 2. 2 million Americans used marijuana for the first time and greater than half were under the age of 18. Because marijuana affects brain systems that are still maturing through young adulthood, its use by teens may have a negative effect on their development. 42% of United States high school graduates have tired marijuana. Marijuana smoking students compared to non-marijuana smoking students tend to have lower grades and a high dropout rate.It is easily assume that while being under the influence of marijuana driving would become more difficult because of the loss of coordination, balance and the perception of depth. The National Highway duty Administration issued a report stating that 18% of motor vehicle drivers deaths problematic drugs other than alcohol. 6. 8% of drivers, mostly under the age of 35, involved in accidents tested positive for THC. There many questions about the use of marijuana while a woman is pregnant.Even low amounts of THC, when administered during the prenatal period, could have intelligent and long lasting consequences on the brain and behavior of the unborn child. Marijuana exposed children show gaps in problem solving, memory and ability to remain paying attention in a classroom setting. Marijuana also affects perspectives of empl oyment. In a study among postal actors, employees who tested positive for marijuana on a pre-employment pee drug test had 55% more industrial accidents, 85% more injuries and a 75% increase in absenteeism compared to those who tested negative for marijuana.There is a higher job turn over rate for people who choose to use marijuana and be employed. Employees who use marijuana tend to have more absences, tardiness, accidents and worker compensation claims. Marijuana use has adverse physical, mental, emotional and behavior effects. It causes students to perform poorly in school. Marijuana use affects many of its users at their place of employment due to being absent and causing more accidents in the work place making it unsafe for others.Many children are born with defects and behavior problems due to the poor judgment of their mothers, who partook in the use of marijuana during the prenatal period. The roads in America are polluted with drivers under the influence of marijuana whose judgment and motor skills are impaired. Marijuana should remain illegal in the United States due to the harmful effects on its users as well as sinless bystanders.