The Process of Fermentation

The Process of Fermentation Background research Fermentation is a process carried out by many microorganisms and which produces a variety of useful compounds and this reaction is very important in industry for baking and brewing. In fermentation, carbon dioxide gas bubbles out of the solution into the air leaving a mixture of ethanol and water. Ethanol can be separated from the mixture by fractional distillation. Fermentation must be carried out in the absence of air to make alcohol. If air is present, ethanoic acid is made instead of alcohol. This reaction is very important in industry for baking and brewing. Yeast, is most commonly used in baking to break glucose, or other sugars to produce different products. In baking and brewing different type of yeast is used. An enzyme called invertase will convert a sugar called sucrose into smaller sugar molecules called glucose and fructose. Glucose is fermented by the yeast to ethanol and carbon dioxide. The released carbon dioxide causes dough to rise and to hold it high. The produced alcohol contributes to the breads flavour. The optimal temperature for yeast to ferment sugar is 32 °C. In warmer temperature (45  °C) the yeast cells will die. Also fructose and sucrose care used by the yeast as fermentation substrates. Sucrose is directly transformed by an enzyme called invertase, into glucose and fructose. Sucrose is a good substrate for fermentation. When sucrose or glucose is added to the dough, they are faster fermented than maltose. Sugars are small molecules which belong to the class of carbohydrates. As the name implies, a carbohydrate is a molecule whose molecular formula can be expressed in terms of just carbon and water. For example, glucose has the formula C6(H2O)6 and sucrose has the formula C6(H2O)11. More complex carbohydrates such as starch and cellulose are polymers of glucose. The difference between a monosaccharide and a disaccharide can be seen in the following example: How do enzymes work? Enzymes speeds up the biochemical reactions and they work best at an optimum temperature, however if the temperature has increased it will provide more kinetic energy to the molecules involved. Therefore the number of collisions between enzyme and substrate will increase as well as the rate of reaction. If temperature rises above the optimum the enzymes will be denatured. The bonds which are holding the structure together will break and the active sites lose their shape and will no longer react. Reference http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm http://www.lycos.com/info/fermentationsugars.html?page=2 Investigating the affects of sugar on the rate of fermentation The aim To investigate on how different types of sugars can affect the rate of fermentation. There are two different types of sugars that I am going to which are monosaccharide and disaccharide sugars. Introduction Respiration is the release of energy from glucose or another organic chemical. The chemical energy in glucose can be used to provide the energy required for growth, repair and movement. This is a controlled process that occurs in small steps and each step requires respiratory enzymes. These enzymes allow the process to take place at body temperature 37C °.m Aerobic Respiration is the normal form of respiration. It requires oxygen and releases the most energy from glucose. This form of respiration occurs within the mitochondria. Glucose + Oxygen = Carbon Dioxide + Water + Energy C6H12O6 + O2 = CO2+H2O + Energy However, it is possible for respiration to take place without oxygen in a process known as anaerobic respiration. It also releases energy from glucose but not as much. When yeast respires anaerobically it produces carbon dioxide and alcohol. When we respire we produce lactic acid. Too much lactic acid causes fatigue to our muscles. Yeast produces ethanol (alcohol) when it respires anaerobically and ultimately the ethanol will kill the yeast. We can respire in both ways too. Normally we use oxygen, but when we are exercising, we may not get enough oxygen into our blood, so our muscles start to respire anaerobically. Word equation for anaerobic respiration: Glucose lactic acid + Energy C6H12O6 2C3H6O3 + Energy Sugars can be categorized as either simple or complex depending on their chemical structure, in other words the number of saccharides (glucids) they are composed of such as: Monosaccharide Are the most basic unit of carbohydrates and they are the simplest form of sugar. Examples of monosaccharide include glucose, fructose , and galactose. Monosaccharides are the building blocks of disaccharides such as sucrose and polysaccharides (such as cellulose and starch). Disaccharide Two monosaccharide joined together by a glycosidic linkage is called a double sugar or disaccharide. The most common disaccharide is sucrose. It is composed of glucose and fructose. Sucrose is commonly used by plants to transport sugar from one part of the plant to another. Polysaccharide Polysaccharides are polymericcarbohydrate structures, formed of repeating units joined together by glycosidic bonds. These structures are often linear, but may contain various degrees of branching. When all the monosaccharide in a polysaccharide is the same type the polysaccharide is called a homo polysaccharide, but when more than one type of monosaccharide is present they are called hetero polysaccharides. http://www.polypeptide-polysaccharide.com/ Hypothesis I hypothesise that glucose sugar which is a monosaccharide will have a greater rate of fermentation than sucrose which a disaccharide sugar. Justification There are different types of sugars that have different effects on the replication of yeast, which would have an effect on the rate of fermentation. Therefore, I am going to investigate the main two sugars (Monosaccharide and disaccharides) to check which type of sugar will have a greater rate of fermentation. Monosaccharides are simple sugars made of 1 molecule of sugar whereas disaccharides are complex sugars made of two molecule of sugar. So, my hypothesis would be that glucose will increase the rate of fermentation than sucrose because glucose is a monosaccharide sugar and therefore has one unit of sugar. This will enable the enzymes in the yeast to break down the bonds of the simple sugar very easily with less energy, and short period of time. Whereas sucrose has two unit of sugars and therefore has twice as much bonds as glucose sugar which will slow down the enzymes action in breaking down the bonds, as it requires more energy with longer period of time to break down the bonds. So, in order to check whether my hypothesis is right or wrong, I will need to perform the experiment by testing the main two sugars glucose (Monosaccharide) and sucrose (disaccharides). Experimental method In the experimental method I have decided to use the technique of titration. A titration is a technique where a solution of known concentration is used to determine the concentration of an unknown solution. So in this experiment, I am going to use the titration technique to find out which type of sugar will produce a greater rate of fermentation. Typically, the titrant is added from a burette to a known quantity of the analyte (the unknown solution) until the reaction is complete. Knowing the volume of titrant added allows the determination of the concentration of the unknown. Often, an indicator is used to usually signal the end of the reaction, the endpoint. http://www.science.uwaterloo.ca/~cchieh/cact/c123/titratn.html Here are some important apparatus that are important to carry out the titration method: * Burette: The burettes are mainly used for titrations to deliver one reactant until the precise end point of the reaction is reached. Burette used to measure the volume of a solution accurately which can be read to an accuracy of half a division that is to 0.05 cm3.  · Conical flask, beaker: The conical flasks, beakers are used for mixing, reactant and transporting but not for accurate measurements. The volume stamped on the sides of the conical flask and beaker is approximate and accurate to within 5%. * Pipette: Pipettes are used to measure small amounts of solution very accurately and it has a bulb to draw the solution into the pipette. It transfers 25 cm3 (usually to  ±0.05 cm3) of a solution into a conical flask. * Funnel: is a pipe with a wide, often conical mouth and a narrow stem (this will be needed to make sure the transferring of the sodium hydroxide into the burette in smooth and safe as possible). * 0.1M of sodium hydroxide: will be used as the solution in the burette which will indicate the amount of alkali that is needed to neutralize the acid in the fermented solution. * Phenolphthalein indicating solution: this indicator solution will help us see when the solution in the conical flask changes, it is very important that we use the same amount of drops on both solutions this will help us get an accurate colour change result. Apparatus: * 2 g dried brewers yeast. * 200cm 0.2 M fructose. * 200cm 0.2 M lactose. * 2 x 0.5 g ammonium phosphate. * 2 x 0.5 g ammonium sulphate. * 3 x 250cm wide necked conical flask. * 2 x silicone rubber bung with two holes. * 3 x glass fermentation lock. * 3 x 15cm bent glass pipette with 3cm rubber tubing. * 3 x restriction clip (Hoffman clip). * 3 x glass rod. * 50cm burette. * 3 x pipettes. * 0.1 M sodium hydroxide solution (about 400cm). * Phenolphthalein indicator solution and dropping pipette. Procedure for day 1: 1. Label two 250cm flask: fructose and lactose and control (water). Add 200cm of 0.2 M sugar solution to the named flasks and 200cm of water to the control flask. 2. Add 2 g of dried brewers yeast and then 1 g of ammonium salts to each flask (0.5 g each of ammonium phosphate and ammonium sulphate). 3. Ensure that the yeast is respuspended and the salts are dissolved in the sugar solution by carefully stirring each solution with a different glass rod. 4. Carefully and firmly insert the fermentation lock and bent pipette into the silicone rubber bungs. 5. place the bungs firmly into the neck of the flasks To assist the fermentation the flask should be placed in an incubator (15 20 C). Procedure for day 2: 1. Set up a burette containing 0.1 M sodium hydroxide solution. 2. Swirl the flask to ensure a homogenous mix of culture and remove a total of 25cm of sample (10cm + 15cm). 3. Place the removal sample into a small flask and add two or three drops of phenolphthalein solution. 4. Plot a histogram of the volume of the alkali used to neutralize each sugar solution. The histogram can be used to indicate the extent of fermentation. Justifying day one procedure: There are few things that can affect the preparation of the solutions which are usually known as a potential errors and these error can come from: Weighing balance: we used the 2 decimal place balance to weigh our samples and I think the weighing of the sample would not be reliable as it measures to 2 decimal places. In this case our results might be unreliable because we cannot determine whether it is the exact weight of the sample we are measuring. For example if we weighed out 3g of yeast on the 2 decimal place balance it would only show 3.00g, whereas if we used another balancer which measures the sample to an accuracy of 4 decimal places it would have been better because it would give us 3.0000g. Stirring rod: depending on the pace of stirring the solution if we didnt use the stirring rod gently and frequently it would affect the solubility of the sample that we are making, this is because sometimes we may think that all the solid part in a solution are fully dissolved in the sample. However, sometimes a small amount of the solid may not dissolve properly without noticing it. Therefore, it is very important that we had to stir the solution gently and frequently so that the entire solid are completely dissolved. Room temperature: leaving the solution to ferment over night the temperature of the room is not constant because at night the temperature decreases which would have an effect on the rate of reaction of the fermentation by slowing the reaction down. It would have been better if I could use a water bath so we can take a full control of the temperature and also make it constant. Duration for fermentation: the duration that was provided for fermentation was not enough for the yeast to ferment, if the solution was left for longer period time the sample might have fermented better and also if would have left the solution for longer night probably 2 to 3 nights it would have been better too. However, leaving the samples for more than 4 to 6 nights could affect the rate of fermentation because the longer we leave a sample the more contaminated the sample may get by bacteria. Justifying the procedure of day 2: In day 2 we have used the technique of titration to find out which type of sugar will produce a greater rate of fermentation. However, the manual titration technique is not as accurate as it is industries. The titration technique is carried more accurately on an industrial scales because of the automated machines that are used are automated which carry out the titration in a more accurate way and more than one sample at a time. The titration method: the method only allows us to do one titration at once which was not suitable for our time scale. We were using two burettes one for each solution but we still had to run one burette at a time. Time: I think the period of the titration was not sufficient because we had to carry out three titrations and three repeats for each type of sugar including the control, keeping in mind that we had to record the all values accurately from the titration. Therefore, we would rush in the experiment to finish all the titrations as quickly as we possibly can, so we would not carry out the investigation in an appropriate way which could affect our overall result. Recording the results and how many repeats will be performed In this investigation I will be using two types of sugars which are glucose and sucrose and a control which is water. For each type of sugar including the control I will make 3 repeats so that I can get an average result of the volume of the sodium hydroxide which has been used. I would perform a rough titration for each sugar to help me to decide approximately where the end point is going to be and how much volume of the sodium hydroxide will I need to neutralise the solution that I am testing Type Titre1 Cm ³ Titre2 Cm ³ Titre3 Cm ³ Average Cm ³ Glucose 22.65 34.85 25.90 27.80 Sucrose 52.00 40.45 40.750 46.73 Control 8.15 17.60 8.15 11.30 Once I have completed the experiment and recorded my results accurately to two decimal places, then I will work the average result for both sugars and the control for example, for glucose sugar I would add the results that I have obtained including the rough one and then divide the answer by three. Once I have calculated the average result for both sugars and the control, then I would plot a graph to show the volume of sodium hydroxide that has been used to neutralise each solution which will help to compare which type of sugar fermented better. Titration results Conclusion from the results During the titration process I kept watching for the colour of the solution we were titrating to change from cloudy white solution to a light pink colour. The light pink colour indicate that that neutralisation of the solution we are tittering is completed which known as the end point. Looking at this table it shows that sucrose has a greater rate of fermentation than glucose because it has a higher titre of sodium hydroxide that was needed to neutralise the solution. Therefore, this indicates that sucrose was more acidic and more CO2 dissolved in the sample that we were testing and also more fermentation rating took place. Accuracy of procedure and each piece of equipment used Each piece of equipment we have used, we take the volumes reading from the bottom of the meniscus. Burette used to measure the volume of a solution accurately which can be read to an accuracy of half a division that is to 0.05 cm3. * Rinse equipments before use: We have used distilled water to rinse the equipment before we carry out our investigation because the equipment may not washed properly so it contains other solutions which would make our results unreliable. By rinsing the equipment before using them, would decrease the possibility of getting of contamination. * Labelling equipments: We had to label the conical flasks to ensure that the right sugar is in its labelled conical flask because sugars look the same so labelling conical flasks would help us identify the solution quickly without getting mixed up of which sugar belongs to which flask . * Ammonium salt: As we know that yeast gets food from the surroundings and therefore, we have used the ammonium salt and ammonium phosphate is to feed the yeast with nutrient as ammonia contributes to nutritional needs of such organism.  · Using room temperature for fermentation: Because enzymes within yeast are from different habitats therefore using different temperatures for each type of sugar would affect the fermentation process. Therefore we decided to use room temperature as it is suitable for both types of sugar and the yeast in which perform the fermentation process.  · Swirling flasks: It is very important that we had to swirl the flasks properly before taking the samples out because it would help ensure that all the solids are fully dissolved in the solution and becomes complete solution.  · Using pipette filler to take the samples: we would be using pipette filler because it is good equipment for taking around 25cm3 of the solution.  · Phenolphthalein indicator: We have used this indicator solution to help us to see when the solution in the conical flask changes, so we had to use the same amount of drops on both solutions so that we get an accurate colour change result. Evaluation: The reliability and the accuracy of the investigation: It is very important that we had to follow all the instructions carefully that were provided to us because it would help us work more accurately and get better result on our experiment. However, we would not expect to get the same results for each repeat of titration, because it depends on determining the end point of the reaction. For example, the cloudy white colour is quite similar to the light pink colour therefore; sometimes it is difficult to determine whether the exact end point has been achieved or not , and so we wouldnt expect to get the same results for each time we repeat the experiment. As a result, it would be better to hold the solution up to the light to help us determine the exact end which is the light pink colur in the same range. As we know that yeasts perform better under anaerobic conditions, so if oxygen got into the solution then the condition inside the conical flask will change to aerobic and the process of fermentation will not take place. As a result, we had to ensure that the process is taking place with the absence of oxygen conditions, so we ensured that the bung was firmly fastened into the conical flask that contained the fermenting solution. It was very important that that the bung was fastened otherwise the air that came from the surrounding would affect the yeast respiration by getting into the conical flask to the solution that we were fermenting. Moreover, if the bung is not fastened properly then carbon dioxide will leak from the conical flask would affect on the acidity of the solution because the sodium hydroxide needs to be titrated with an acidic substance so to achieve neutralisation of the solution in the flask. Therefore, keeping the bung fastened will keep the process of fermentation under anaerobic condition. When the samples had been left to ferment overnight, bubbles were produced on the top of the solution because the bubbles were formed from the carbon dioxide gas being given off from the reaction in the solution. This may have an effect on the measurement of the solution in both the pipettes and burettes because the solution must be measured from its meniscus. Therefore we have got to be careful while taking the reading of the solution to take from the meniscus which is the curve at the top of the liquid if did so we would get more accurate and reliable results. There is another factor which can make our investigation unreliable which the temperature. This can have a major effect on the rate of fermentation because enzymes are very sensitive to temperature. Enzymes speeds up the biochemical reactions and they work best at an optimum temperature, however if the temperature has increased it will provide more kinetic energy to the molecules involved. Therefore the number of collisions between enzyme and substrate will increase as well as the rate of reaction. If temperature rises above the optimum the enzymes will be denatured. The bonds which are holding the structure together will break and the active sites lose their shape and will no longer react. There are some factors in which can have an effect on our overall result such as, room temperature, weighing and the concentration of the samples. So Now I going to make a table to show the variables, the effects they may affect the investigation and how they can be controlled during the experiment to get more accurate and reliable data. Controls and variables during this experiment: Variables The effects on the experiment How could it be controlled Room temperature As we know the room temperature is not constant therefore it would affect the enzymes action during the process of fermentation We could have made the temperature constant if we placed the samples inside an incubator which will help the enzymes work better. Weighing Another factor that could affect our overall result is that being very close to the weighing balancer while we are weighing our samples because breathing on the balancer changes the reading of the sample In order to optimise the effects of the air on the weighing balancer while we are taking the reading of the sample is to use an accurate weighing balancer which is surrounded by glass frame and gives the reading of the sample to four decimal places. Concentration of sample If we used the wrong concentration of the sugars, this would affect on our results. In order to make sure that we are using the right concentration we have look carefully at the labels of the solutions which indicates the name of the solution and its concentration. Sources Used http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm http://www.practicalchemistry.org/experiments/fermentation-of-glucose-using-yeast,109,EX.html http://www.chemie.uni-regensburg.de/Organische_Chemie/Didaktik/Keusch/D-fermentation_sugar-e.htm http://www.daviddarling.info/encyclopedia/P/polysaccharide.htmlhttp://www.gcsescience.com/rc17-fermentation-yeast-alcohol.htm

A Memory

Remembered Event A remembered event is when something important and interesting happens in a person’s life. These days will leave good memories and emotions in people’s mind and it will be memorable forever. These days are usually one that people will always want to talk about and remember every moment of it. One of the most remembered events in my life is the birth of my brother. It was March, 2008 when I found out that my mother is pregnant.I was upset at the beginning, because all my life I was the only child in my family and I was kind of mad, because I realized that now my parents will pay attention at the new child, leaving me as the second plan. Up until December, I had bad relationships with my parents, especially with my mother. Then, it was the beginning of December and I went on vacation with my aunt for a few weeks. One day before we had to come back to Moscow, my grandmother called me and said that my mother is in the hospital and that she will most likely have the baby the next day.We already knew that it will be a boy. The next day I had my flight and we stopped half way because we had some problems with the plane, so I decided to call my parents and let them know about this situation. When I talked to my parents and my grandmother they told me that I have a baby brother now. At this moment something happened to me and everything changed inside. I was so happy to hear the good news. I was thinking about this the rest of my flight and I wanted to get home faster to go and see my brother.Next day, when I got home, my grandmother and I decided to go and visit my mother and brother at the hospital. I could not wait to get there, because I was really excited to see my baby brother for the first time. Finally when we got there, I met my mother and after that the doctor brought in my little brother. The first moment when I saw him I was so happy and I took him into my hands. He was so small and he looked like me with his blue eyes and blon d hair. I almost cried at this moment. I realized that now he is the most important person in my life and he will be very close to me all my life.We will be always together now and be able help to each other. Now, my brother is 4 years old. Those years passed very fast. Sometimes I do not like him at all and I can fight with him. He is very annoying sometimes because he has bad character and he is very active. It is too hard with him sometimes, but no matter what I understand he is still very little and of course he will change. I am very thankful to my mother now that I have him. I do not know how my life will be even in the future without him. Now, I will always have support from his side.The past year I spent in America and throughout this time I cannot see how he is growing up like I used to. I am so sad because I cannot see him now, at the most interesting time and age for children. But I still call my parents every day and I can see him and talk with him. December, 2008 change d my life completely with my brother’s birth. I am the happiest person because I have him. It was my big mistake at the beginning, when I was getting mad at my parents and did not want to have a brother or sister. After his birth all my family became more and more important for me.Me and my brother 14 years apart, but this is very good for both of us because he will learn so much from me and I will always protect him. He also will help me with everything and we will be together when we will have problems, help each other and be around our parents when they will be older. I think, it is very important in life to have brother or sister no matter if they are younger, older or same age. Still, this is a person for support, to grow up together with, and to learn something from each other.

Human Competition According Adam Smith and Karl Marx

â€Å"Human competition† according to â€Å"Adam Smith† is brought about by â€Å"selfish interests† (Ebenstein & Ebenstein, 2000, pp. 494 – 495).â€Å"Adam Smith† made this extremely clear when he said that â€Å"the free decentralized action of economic agents in a system of competition and private property brings advantages for each of them†¦each one moved by his selfish interest† (Ebenstein & Ebenstein, 2000, pp. 494 – 495). Interestingly, this is an unconscious thought of an individual according to â€Å"Adam Smith† (Ebenstein & Ebenstein, 2000, pp. 494 – 495).Causes of Human Competition According to Adam Smith â€Å"Adam Smith† said that competition was actually brought about by individual’s pursuit of a better life (Ebenstein & Ebenstein, 2000, pp. 494 – 495). People constantly find ways to reach their objectives not only to satisfy their own selfish interests but to enhance ones personal condition as well (Ebenstein & Ebenstein, 2000, pp. 494 – 495).Consequences of Human Competition According to Adam Smith What’s good about the unconscious desire of man to achieve self-interest is that, eventually, he or she will not only achieve a better life but that of others in the society as well (Ebenstein & Ebenstein, 2000, pp. 494 – 495).Human Competition According to Karl Marx â€Å"Human competition† according to â€Å"Karl Marx† is determined by his or her material conditions (Marx’s Theory of Human Nature: Alienation, n.d., n.p.). â€Å"Karl Marx† stated that â€Å"human competition† is highly related to the satisfaction of simple economic needs (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).Causes of Human Competition According to Karl Marx Meanwhile, the following are some of the causes of â€Å"human competition† according to â€Å"Karl Marx†:First of all, â€Å"human competition† according to â€Å"Karl Marx† sprouted from â€Å"man’s existence† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.). It means that the existence of man requires satisfaction of human economic needs and so the aforementioned cause â€Å"human competition† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).Furthermore, the historical act technically referred to as â€Å"the act of producing the means to satisfy human economic needs† also brought about â€Å"human competition† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).Last but not least, survival is another cause of â€Å"human competition† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.). â€Å"Karl Marx† explained that since man â€Å"enters into a conscio us relation with nature for survival†, then he or she obliges himself or herself to â€Å"produce his or her means of subsistence† which eventually leads to human competition (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).Consequences of Human Competition According to Karl Marx The following are some of the consequences of â€Å"human competition†:First of all is that it leads to the â€Å"division of society into economic classes† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.). For instance, in the â€Å"means of production†, â€Å"human competition† already exists because there are two types that exist, namely: â€Å"1) owners or the capitalists; and 2) non-owners of the means of production or the workers† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).These two types compete for ownership with regards to anything that may be utilized to â€Å"produce material needs and maintain existence† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).In addition to that, since â€Å"human competition† is highly related to the â€Å"mode of production†, it has also led to the â€Å"determination of the totality of the social superstructure† (Marx’s Theory of Human Nature: Alienation, n.d., n.p.). Simply put, â€Å"human competition† then also determines the composition of the State as well as political institutions (Marx’s Theory of Human Nature: Alienation, n.d., n.p.).

Affirmative Action vs Reverse Discrimination Essay

Affirmative Action or Reverse Discrimination Colleen Koehn Business Law 1038 Instructor Jackie Sexson March 1, 2010 South University Online There has been a large debate in recent years if affirmative action has gone against the American way, has affirmative action caused reverse discrimination? The establishment of affirmative action was put into place to create equal rights for racial minorities, ethnic minorities, women, the physically disabled and those who served in the military. Affirmative Action was born during the civil rights movement to give special consideration to minorities and women in the work place and education. In order for businesses and schools to increase their diversity they put in place quota systems.†¦show more content†¦After the implementation of the Philadelphia Plan, legislation was passed at the federal, state and municipal level implementing affirmative action plans using the Philadelphia Plan as a model. Today, almost all government affirmative action plans are offshoots of the Philadelphia Plan (Affirmative Action 2-3). Affirmative Action was not put in place to cause reverse discrimination. In the 1978 Bakke case, (www.infoplease.com) the Supreme Court upheld a decision to outlaw quota systems. In this case it brought up issues of reverse discrimination against a white man being turned down by admission to a medical college based on quotas the college had in place to reserve placements in their college for minorities. The college continued to overlook Bakke because he was a white male and they had a quota to meet to enroll minorities. With their quota system in place they continue to overlook Bakke and except less qualified minorities. This lead the Supreme Court to rule this as reverse discrimination and outlaw the quota system. 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In the current form of affirmative action, it is impossible to create a truly equal society. It was originally used as an equal opportunity measure to allow qualified minorities into positions they were denied because of race. However, affirmative action has become a system of racial quotas that lowers standards for minority applicants in order to give themRead MoreWhat is Affirmitive Action?934 Words   |  4 Pages Affirmative action or sometimes known as positive discrimination have been an issue that has going on around the world. Even though the policies vary from country to country, with some having quotas and others offering preferences in the selection process, the idea of providing special opportunities to a disadvantaged group remains universal. Our group choose this topic as we all have a personal interest in affirmative action and have had some form of affiliation with it in our lives. It can beenRead MoreFisher Vs. Texas State University Of Texas2466 Words   |  10 PagesFisher vs. Texas Background In 1997, Texas legislature passed a law that all high school seniors were to be accepted to the University of Texas if they finish in the top ten percent of their class. The University of Texas followed this law but found that their student body was becoming less and diverse. Universities believe that having a diverse student is an important part of learning. To add diversity, the University of Texas decided to modify its race neutral policy. Now the university would