Agricultural Studies

(1)    Reflecting on the corresponding educational criteria to become a landscape designerarchitect, it can be seen that the individual must have a degree associated to the discipline. Under this process, one can apply for Bachelor of Landscape Architecture or Bachelor of Science in Landscape Architecture (L.A. Profession, p.1). Under this condition, each one is expected to have the technical skills and understanding of architectural design and analysis of problems. Though there are no necessary experiences required for this profession, most landscape designersarchitect are often immersed with fieldwork to gain better competency (The Land Lovers, p.1).

(2)    In order to succeed in this career, the individual must have a keen attention to landscape design and the ability to handle the technical translations that often denote majority of the practice and work (L.A. Profession, p.1). At the same time, professional skills are also essential because it can create the appropriate dynamics towards addressing the need of specific clients in a given environment.

(3)    Most of the time, the activities involved in this career would be devising and creating new landscape for a chosen area or environment. Under the discretion of its patrons, a landscape designerarchitect will design new ways to appreciate the aesthetic value of plants. The Land Lovers argue that landscape designers use the environment as their canvas, typically beginning with a blank slate and ending with a functional and beautiful outdoor space for people to enjoy (p.1).

(4)    As far as the compensation for a landscape designerarchitect, the payout varies according to the capacity and skills one can provide. The annual salary for undergraduate students can range from 30,000 to around 135,000 depending on the skills and technical expertise (The Land Lovers, p.1). Due to this, experience plays an important aspect of determining salaries. At the same time, compared to other professions, a landscape designer and architect also has corresponding benefits such as healthcare, retirement, car allowance, etc. (L.A. Profession, p.1).

(5)    Analyzing the trends on the career of a landscape architectdesigner, it can be seen that there is a considerable growth and development of the profession through the years. L.A. Profession argues that Employment at U.S. landscape architecture firms will increase over 21 through the year 2006 according to the U.S. Bureau of Labors 1998-99 Occupation Outlook Handbook (p.1). Most of these opportunities are available in urban districts and cities wherein considerable amount of income for households are spent trying to engage into such actions (The Land Lovers, p.1).

(6)    In terms of advancement, it can be argued that the individual can further their salaries by seeking a Masters education in Landscape Architecture. Not only can these introduce new concepts related to the field, it can also immerse individuals towards training and new opportunities to develop their skills and foster better application, analysis and responsible designs (L.A. Profession, p.1).

(7)    Reflecting on my personal values and perceptions, I do believe that this career coincides with my ideas towards sustaining the environment and providing new opportunities towards responding to the challenges of increasing aesthetics and responsible design within urbanized areas. Under the social category, I feel that this approach can induce better appreciation of the environment and make myself accountable to the ways of seeking to preserve it. For the political and economic sphere, I do believe that this becomes a good career path to choose from with a still very large market and capacity to rise through the ranks with given talent, skills, and capabilities.

(8)    Applying my personality and corresponding character traits, I do feel that this career is a good match for my part because it coincides with what I believe in and furthers my capacity to explore my capabilities and skills further. Since the work environment usually is involves interaction to the outside world, my extroverted personality alongside with my character as creative and the ability to question processes greatly fits my needs. I do feel that with such dynamics, I can fully appreciate my chosen profession and complement the way I interact not only with peers but also on the projects given.

(9)    Analyzing the level of satisfaction and fulfilment in this career, I do believe that the most satisfying one would be the end-result and the associated process that made it happen. Under these conditions, it greatly manifests how my capacity and skill paved the way for the creation of something good and pleasing to the eyes. At the same time, I also see this as an opportunity to fully get in-touch with my personal abilities. In here, each one supplements my needs and corresponding towards finding the appropriate methods diversifying my perspective and view about things.
   
On the other hand, what I do not like about this profession would be the unexpected setbacks and problems associated with the job. Though it can be argued that they are part of the overall work environment, having the ability to go through all the stress and sudden changes can hinder my fulfilment and motivation to go further. However, I also believe that it also serves as an important avenue wherein I can appreciate my limitations and strive to become better as a professional.

(10)    Aside from formalized education, there are different ways that one can expand his knowledge and skills associated with landscape designarchitecture. One important process would be the actual immersion to projects and tasks (L.A. Profession, p.1). Under this facet, new directives are provided to induce better appreciation of technical aspects related to the job and also foster better application of theories and concepts learned during training and education.
   
Another important way the professionals can expand on their career would be being part of an organization. For landscape designersarchitects, there is the American Society of Landscape Architects and American Institute of Architects (L.A. Profession, p.1). Each one provides their own members publications and news about new changes and developments happening within the profession. At the same time, members can also contribute new ideas that can further lead the growth of students.

(11)    Given all the information provided, I do believe that the perfect internship opportunity for my part would be to become involved with a landscape design firm or organization. It is through this that I can learn how the ideas taught in classroom differ from what is happening in the real life. Such perspective would then equip better appreciation of the technical aspects taught in class and properly apply them towards enriching my needs as a student.
   
Likewise, engagement into such firms can also help provide a better glimpse of how individuality infuses with collaboration. Since most of the design work and technical aspects are made by a single person, there is now the challenge of expanding their ability to make their designs sound to others as well. Due to this, careful attention must be given to the way I interact and collaborate with potential clients and patrons.

The love bugs are known to be subjects of a long lived rumor that they came as a result of human tampering of the insect genomes. Though this is a worldwide held misconception, it is very convincing, as the flies are peculiar. Its discovery was as a result of the work of Hawaiian fly expert, D.E. Hardy, who was responsible for naming the species in the well known Journal of the Kansas Entomological Society (Berenbaum 45). Indeed, the Plecia nearctica, which is also known as the love bug is a unique insect as far as its reproduction and other factors pertaining to it are concerned.

Biology and Morphology
The love bug was initially discovered in Texas by a person referred to as D.E. Hardy in 1940. At the time of the discovery, Hardy reported that the flies had spread to other areas, especially in Louisiana and Texas. The love bug belongs to the Animalia kingdom and the Insecta class. It is classified as belong to the Diptera order and the Bibionoidea super family, and the Bibionidae family (Denmark and Mead, par.5-6).

Love bugs are described as small flying insects with a velvety and dull appearance, except for their thoraxes which are red in color.  Ordinarily, the males are usually a quarter inch long while the females are a third inch long. Additionally, the females and males also vary in size because the latter usually weighs six to ten milligrams while the former weighs between fifteen to twenty five milligrams. The difference between the weights of the females and the males is due to the fact that the females have got protein filled ovaries. Their thoraxes have dorsum roofs, and are extensively black. The head of this insect usually has an oral margin. The male genitalia are usually broad, and have a ventromedial flap and a shallow medical excavation. The female genitalia are strong and excavated (Denmark and Mead, par.5-6). There is no positive evidence as to whether the love bugs emit chemical pheromones during the process of copulation. However, the males have special ways of locating the females, as they use their auditory and visual cues (Demark  Mead, par.3)

Habitat and Food Sources
 A soil surface and partially decayed matter is a good habitat for the love bugs. This is because the decaying matter usually forms a thatch for the larvae and provides moisture. The moisture is important as it provides cool temperatures to the developing larvae. The larvae usually feed on the thatch as they develop so that they can pupate and access their way to flight once they become adults. Once they feed on the thatch, they convert it into organic compounds which add nutrients to the soil. It is common to find the love bugs in the southern parts of the globe due to higher temperatures in these regions, which aid in their survival. They are found in Europe and other parts of the Eastern hemisphere as the summer periods are usually long in these places (Denmark and Mead, par.8 -9).

Favored food sources of the love bug adults include clover blossoms and blackberry, which are known to grow during the month of May. Additionally, other composite blossoms plus the goldenrod are known to grow during the month of September, and are also important sources of food for the love bugs. This is because these plants produce nectar, which is a good source of food for the love bugs. The larvae are known to feed on the fallen leaves, animal manure, Spanish moss and accumulated decaying vegetation which is usually on the soil surface. The reason as to why they feed on these is so that they can pupate, and later develop into adults (Hertrick 26).

Damages and pest management
The love bugs are known to spatter on the windshields of the vehicles, as well as etch the automobile paint because their body fluids are slightly acidic. Their acidic nature is a biological characteristic. Therefore, the best way to manage the vehicles once they are affected by the love bugs is to soak with water for a few minutes and scrub for a period of fifteen to twenty minutes (Denmark and Mead 22). Love bugs are usually attracted to light-colored surfaces, which are freshly painted (Denmark  Mead, 24). Additionally, screens are usually added to doors and windows so as to form a block to their movements. This process is common in buildings where there are doors and windows that are placed in the windward side of the buildings. This is because the love bugs are usually blown by the wind towards the windward direction (Lepla).

The screens are also placed over the swimming pool decks, because the love bugs are attracted to clear surfaces like those of water. Severally, the pressure from fans and vacuum cleaners can be used outside recreational or work areas so as to ensure that the love bugs are kept away. It is virtually impossible to keep the love bugs away using repellents and poisonous insecticides due to their abundance and mobility (Lepla).

Myths of the Love Bugs
One myth states that the University of Florida has genetically engineered love bugs so as to kill mosquitoes. This is not true because the love bug only feeds on nectar, pollen and herbivorous insects that are present in flowers. Additionally, they have no mandibles, enough speed or grasping legs to make them suitable for preying on the mosquitoes. Therefore it is not possible for the love bugs to prey on the mosquitoes (Lepla).

The second myth associated with the love bugs is that they are attracted to automobiles. However, it is not the automobiles that they are attracted to, but the components of the automobile fumes found in diesel. These chemicals are referred to as heptaldehyde and formaldehyde. Additionally, the headlights from the automobiles attract the love bugs (Lepla).
 
Thirdly, it is believed that insecticides used to kill other insects can be used to control love bugs. However, several people do not use these insecticides in places where there are pets and humans, as they pose dangerous risks to them. All the same, this myth states that the reason as to why pesticides should be avoided is because in the process of killing them, other beneficial insects such as lace wings, honey bees and lady beetles are killed (Lepla).

Behavior and Reproduction Cycle
A study was conducted in1969 by experts in University of Florida regarding the flight of the love bugs. It was established that the flights of the love bugs reached an altitude of three hundred to four hundred and fifty meters. Additionally, they extended very many kilometers over the Mexican gulf and occupied over a fourth of the Florida land. The reason as to why the love bugs fly so high is to get the efficient light and ambient temperatures, which are normally above twenty eight degrees Celsius. The love bugs are usually active during summer and the spring season, when there are efficient temperatures for their survival (Denmark and Mead, par.15).

The love bugs are usually attracted to irradiated automobile exhaust fumes. This happens when the ultra violet light which is usually over the highway ranges between 0.3 to 0.4 microns. The Ultra violet light provides ideal temperatures for their survival. Once there are hot engines and automobile vibrations along the highways, the love bugs are normally attracted to them. These components, heptaldehyde and formaldehyde are found in diesel and gasoline, which are the most attractive components of the diesel as well as gasoline exhausts (Denmark and Mead, par.15).

The entire life of the love bug is spent while in copulation (mating). Thus, the love bugs always travel as couples. This is the reason as to why the Plecia nearctica is given the name love bug (Denmark and Mead, par.15). Research has revealed that females live for over one week, therefore can mate with more than a single male. On the other hand, the male only lives for less than three days. Mating usually occurs after a swarm of over forty males come from the emergence sites, where they oscillate down and up rhythmically especially on windy days. The swarms last for about ten to thirty minutes, and the males finally land so as to get rest (Hertrick 25).

Once the male adults emerge, they take flights over the locations. The females emerge after the males, and several males dive at the emerging females. Afterwards, copulation is usually effected as the flight continues. This happens until the male dies. This process takes a period of less than three days (Hertrick 25). The stronger and larger female is known to controlling the walking and flight activity of the tandem pair. The mating pairs usually rest during the night, especially on low- growing vegetation. After mating, the females lay grey and irregularly shaped eggs on or in the soil, which later develops into adult flies after passing through the larval and pupae stages (Hertrick 26).

Predators and Ecological Importance
 Plecia nearctica is very beneficial because in the larval stages, it assists in the decomposition of the vegetation into organic matter. Once the decaying matter is broken down, it releases organic compounds which act as manure to the soils. Therefore, they assist in making the soils fertile, which aids in crop growth. Additionally, the bugs are known to be very good feeders of nectar and pollen. As a result, they assist in the process of pollination (Denmark and Mead, par.17).

Unlike the other insects which are fed on by birds, lizards and toads, the dragon fly has got very few predators. These include spiders, birds and dragon flies. They are preyed on because of their velvety appearance, which is different from the other insects. However, these are the only known predators of the love bugs. Reports from the bee keepers have revealed that the bees never visit the flowers that have been infested with love bugs. This clearly reveals that there is no competition of nectar between the bees and the love bugs. Therefore, the bees cannot prey on the love bugs (Hertrick 26).

Sweet sorghum is the different type of sorghum which has high sugar content in them. Sweet sorghum will flourish under desiccant and heater conditions than many other crops and is primarily cultivated for pasturage, ensilage and sugar production.  The grain sorghum is used by the ethanol industry for the production of ethanol. The fermentation of sorghum for the production of ethanol, bio fuel is also produced under the same conditions.

Sweet sorghum is used for raising energy in the bio fuel factory. There are four genotypes used in this research which is the most important change as we came to know the different aspects of the conditions and there important features on the flourish factors. Sorghum is an edible cereal for the human beings. The grain is rich in protein, fat and vitamin A.

There are grass forms because of its vegetative appearance. This is a panicle with spike lets in pairs. They are self pollinated.  Fertilization occurs 6 to 12 hours later. The grain is lemma and palea and is removed during combining. The seed contains a variety of components like endosperm, embryo and seed coat. The plants should complete the bearing of excellent grains by the early August.

The idea temperature for the cultivation of sorghum is at 60  65oF. The characteristics of the plants are Sweet sorghum always goes for self pollination. The tillers get maturated over by several weeks and this makes it good in the production of heads over longer period.  The plant and temperature plays an important role in there life. When there I drought conditions then sorghum goes with high population and for the possible yielding. Sorghum foliage protest drying. The waxy leaves of sorghum helps in less lose of water content from it. Because of this the leaf shield appears to be sticky and frosty in appearance.  

The process of cultivation of sorghum is important as the use of fertilizers and the proper time when will the other products will working and implementation of different items are connected to it. Pods of four different sorghum genotypes produces 8- 9 ovules which have 14 ovules. The success of sorghum improvement depends on two essential Conditions Genotypic variability for Stover yield and quality is high enough to positively impact on farm fodder resources. Relations between desirable traits.

The efficiency of water content in the leaves and canopy of sweet sorghum was enquired to know the gains of the insights of the crop. The experiments were done only on the leaves and to know the canopy of the gas exchanged. The method which was used was Bowen ratio or the energy balance method which was carried out in the fields itself. The result was quite oblivious the ratio of carbon dioxide with that of ambient carbon dioxide was preserved within the range.

The vast diversity of sorghum can help in making of different types and usage of the sorghum for the multiple purposes. The genotypic capability of sweet sorghum genotypes for cane yield, juice yield, brix values and sugar content can be known. The experiment was placed with four genotypes which were replicated a number of times. The observation on fresh juice weight, percentage, juice extraction, and brix value was entered at flowering, grain filling and physiological maturity stages.

The grain yield was recorded at maturity. And the juice was extracted by the different methods brix reading was shown utilizing a hand refractometer. The content of non-reducing sugars differed significantly at all growth stages and it was highest at physiological maturity. The policy and planning for the utilization of ethanol and bio fuels which acts as energy sufficient and the promotion of related measures for the implementation and barriers of water lose and temperature on sweet sorghum. The treatment was randomized among the replicates.  The two factors were non significant as shown in the table. Sweet sorghum juice is extracted from the stem which is having highest green stalk yield. The adaptability of sorghum to any season is due to intrinsic strength that develops the stalwart sweet stalk which facilitates the supply of fermentable sugars.    Improving the operational scheming of breeding approach to quantitatively increase the juice yield and qualitatively the fermentation efficiency through increased sucrose content can help in meeting the requirement of the future generation of the energy required for us.

The important role of this sorghum is in the development of agricultural products, livestock husbandry, and energy, refining sugar, paper making and prevention against air pollution. The gist of sweet sorghum is not because of its seeds but because of its stalk which has high sugar content. This sweet sorghum has undergone many special conditions like drought, high temperature and the combination of both. The different variety of sorghum genotypes produces different types and the content of sugar does vary accordingly. Due to presence of sugar at different levels in the stalk thus this sorghum can be divided into two types  saccharin type and syrup type. The saccharin type of sorghum contains sucrose which produces purified crystal sugar while the syrup type sorghum contains glucose which produces sugar syrup.

The results of the Table listed below which gives the clear view of the growth and yield of the plant under the controlled environment and when subjected to the treatments gives different results and the under controlled temperature thy show the normal growth but when subjected to extra drought, heat or a combination of both there is the change in the nature of the plant and the brix, juice yield and many more features of the plant changes.

The material of syrup type sweet sorghum is used in making of wine and alcohols in the refinery. There many large characteristics which made it popular among many countries for its growth. They are wide adaptability, drought resistance, water lodging tolerance, saline alkali resistance, grows quickly, sugar compiling is rapid and there is a high yield of biomass. Thus the production of energy along with the production of  feed and fiber gives the crop a special place in the research. The challenges are faced by this crop is more as compared to other plants ad has always withstander the obstipated in its way.

High energy giving crop because the crop, it belongs to C4 crop family. It has high photosynthetic efficiency which grows quickly. The characters which it has for the physiological and anatomical functions are The compensation point of the concentration of C4 plants which has high saturation point. The photorespiration can almost not be measured. When the intensity of light is maximum then it can not reaches the saturation point. The photosynthetic capacity of C4 plant is more as compared to C3 plants. Sweet sorghum to transform sunlight into carbohydrate.

Wider range of adaptability has been noticed in sweet sorghum.  The pH value of the soil is found between 5 to 8.5. Thus the drought resistance condition is much higher as compared to other crops of its family. It has a special characteristic which is known as water lodging property. If the plant is grown in the flood season then after the flood is retreating the crop will immediately grow. The plant is seen growing in the areas of tropical, subtropical and temperate zones where temperature is above 10oC.

The vantages of sweet sorghum as a sugar crop The development period or the maturity phase is short, it can be harvested three times a year while it grows or last for only 8- 24 months. Sugarcane is usually propagated through stem, and is not at all easy to grown or sown it with machines. Sweet sorghum is propagated through seeds and can be easily sown with the help of machine.  The content of water needed for this crop is one third of the water content of sugarcane. The stem contains 18-24 fiber only burning a half of the remainder residue of the stem with an efficient boiler is enough to refine sugar constantly without other energy source. The treating season is longer than sugarcane. Thus the grains are used in the production of alcohol or edible wine with the help of brewery equipments in the winter season.

SWEETFUEL intends to develop bio-ethanol production in temperate and semi arid regions from sweet sorghum through genetic enhancement and improvement of cultural and harvest practices.
The demand of sweet sorghum is going to rise in the future as there will be increase in the temperature and the scarcity of rainfall can be easily noticed. This is its features as food. Now as fuel the cost of fuel and raw material will be rising in the near future. The consumption rate of petroleum is moving high and it is an unrenewable fuel. The contradiction between supply and demand of energy is getting more and more outstanding, especially in the rural area. Every country is looking forward for the new energy source. Thus the biomass helps in conduction of new energy fuel for the development of fuel be many countries. The utilization and growth of biomass for the production of ethanol and alcohol will be one of the most important ways. The sweet sorghum produces high yield of grains and provides raw material for the ideal crops.
The production of air pollution is being faced by every person today.

The gain of oil as a fuel is cheaper. The sweet sorghum is an energy giving crop so it has low sulphur content. The quantity of carbon dioxide produced is equal in both the cases which is growth of sweet sorghum and burning of the excretes by the burning of sweet sorghum as energy source. It holds superiority for reducing the pollution in the form of carbon dioxide and sulphur dioxide is kept on hold.
The bio ethanol produced from the crops is a critical feature of sweet sorghum for satisfying the energy demand of the transports. The achievement of bio ethanol manifests the proof of the concept of transferring the water limiting and temperate environment. Sweet sorghum is the only source for the fermented sugar or lignocelluloses which is the potential having the following advantages, like high water, nitrogen and radiation use

Efficiency which broadens the agro ecological adaptation and has a rich genetic diversity for the useful traits.
In the conclusion the result indicates that the sweet sorghum is much less sensitive to short periods of very high temperature than the wheat. The combination of drought and high temperature is more likely due to high temperature and the reduction in the weight of grain along with the increase in the screening percentage is observed in the fields. Thus sweet sorghum is a multi purpose plant which can be used as food, feed, fuel and the energy giving plants for the future needs.
Thats why many researches have been done on sweet sorghum that when time approaches its plantation can be easily done.

RESULT
Plant heights When the effect of temperature is on the plants height is that under the controlled temperature the maximum height growth is shown by Tray but the lowest is shown by Wray. In drought, high temperature and a combination of both the condition the same results are shown but in the drought and high temperature there is similar growth is shown by Awan and Smith.

EMBED MSGraph.Chart.8 s  
Leaf area the expansion of leaf was more for Tray in normal condition but this changed in drought condition in which Wray should the increase in the area of leaf and the same genotype showed the area expansion of the leaf under the conditions which are high temperature and a combination of both. 

Food is any substance eaten and has nutritional value for the body and it usually consists of plant or animal origin containing essential nutrients. Bread is a staple food prepared by cooking dough of flour, water and other desired ingredients. Bread has various methods of cooking which include steaming, frying and baking (Hensperger    80). It is until when the bread is fully cooked that it is safe to consume it. Bread also varies in many different ways depending on the country of origins baking methods, recipe, the size and how it is served on the table as a part of a certain meal. The history of bread dates back to the Neolithic era but rumor surrounding its creation is that it may have been invented accidentally or through intentional experimentation with wheat and flour. That first bread was made from grain paste made from ground grain and water is still a puzzle to this day. Later there was development to leavened bread where uncooked dough could be left to rest while being exposed to air before being cooked. After this struggle, a bread making method was introduced in 1961 and it was called Chorleywood bread process. Bread was also very important in religion, politics and in both social and economic ways. Up to date, it retains some of those significances for example in religion.

Ingredients and mixing
Even though bread comes in different categories the ingredients may differ a little but the methods of making it are rather the same (Hensperger    90). The basic or most important composition of bread is flour. While baking usually professional bakers use certain percentages of certain compositions. An example in point is bread from the United States where common table bread consists of a hundred percent flour that is more of a constant and approximately fifty percent water.

In addition, calcium proportionate of the four hundred and fifty grammes of flour is added to slow the growth of moulds. Wheat flour is the most common in bread and it is what usually makes the dough. The quality of dough usually is derived from the quantity of proteins in the flour (Hensperger    93). The more the protein the less the time taken to mix the dough hence less oxygenation that produces better bread. Water is also a commonly used liquid in the production of bread and the volume to be used depends on the type of recipe. Water is usually put in ratios of one part of liquid to three parts of flour, other types of liquids may be put for example wine, fruit juice or milk.

Leavening processes
Gas is added also to leaven the bread but not all dough undergoes because there are some people who prefer unleavened bread due to their religious beliefs. The use of unleavened bread is usually seen in the Catholic Church for Holy Communion and the Orthodox Church who always use the unleavened bread. Apart from putting some gas in the dough, gas-producing chemicals are also used for example self-rising flour, baking powder and chemicals like buttermilk and baking soda that also produce gas (Hensperger    290). Yeast is also another leavening agent and in countries like the United States professional bakers use commercially produced bakers yeast. Bakers yeast is preferred because it has uniform, quick and reliable results because it is got from a pure culture unlike other methods like using beer spices called the sourdough method. Other methods of leavening are steam leavening where the bread is exposed to steam but it is a rather unpredictable method. Bacterial leavening is also another method but it is not a consistent method although it has its advantages. Aeration is also a leavening method where the dough is put under pressure with carbon dioxide gas.

Fats and shortenings like vegetable oils and eggs can be also added and they give a good texture to the final product. Bread improvers can also be used and these are usually chemicals like protease, phosphates and ascorbic acid. These chemicals help in the leavening of bread just like the other methods discussed.

Baking
When it comes to baking the prepared dough after all the processes have taken place, it is mixed by hand or machine mixer. It is taken and put into desired shapes and sizes then put on a holding container where the baker may sprinkle some as sugar or any other desired ingredient and then transfer it into to the oven for cooking (Hensperger 341).

Packaging and distribution
After it is ready, it is taken out of the oven and it cools then issues like quality, taste and texture are tested then the bread is ready for packaging. The packing is either by hand or machine depending on the size of the bakery or how they choose it to be. After packaging, it is now ready for distribution. It is then distributed to nearby markets like shops, hotels and may be local distributors and then the one meant for export is appropriately taken to departure points. To conclude the process a consumer buys and feeds on the bread (Hensperger 430).

The maturity of sweet sorghum is subdivided into many stages. The sugar accumulation in the sweet sorghum stalk juice differs in each stage so it is difficult to know the optimum harvesting time. Many studies have already reported that sugar accumulation in the sweet sorghum stalk juice starts from booting stage. The sugar content in the sweet sorghum stalk increases between the milk stages and dough stages. It then starts to decline during the physiological maturity. Since no study has made a conclusion on the exact harvesting time of sweet sorghum stalk where the sugar content is at the maximum, thus, the main core of this study is to determine the optimum harvesting time between the milk stage and physiological maturity where the sugar content of the sweet sorghum stalk is at the highest.

As the sweet sorghum approaches maturity, the stem juice composition and the quality of the stalk changes (Prasad et al, 2007, p.2418). As the sweet sorghum becomes mature, the sugar content of the stem juice increases and the stalk becomes bigger (Prasad et al, 2007, p. 2418). High amount of sugar can be found in its stem or stalk (Food and Agriculture Association, 2010 Prasad et al, 2007, p. 2417 Almodares et al, 2007, p. 424 Matei and Nicolescu, n.d., p.167 Woods 200 p.6). Sweet sorghum stems sugar content is mainly 70-80 saccharose and the rest are fructose and glucose (Food and Agriculture Association, 2010).
The sugar in the sweet sorghums stem or stalk can be obtained through the extraction of juice by means of milling (Tsuchihashi and Goto, 2004, p. 442). Sugar is expressed as degree Brix (Brix) and is measured through the use of Brix hydrometer or sugar refractometer (Bitzer and Fox, 2000, p.2).

The different stages of maturity also affect the sugar content of sweet sorghums stem juice. The steps in the stages of maturity of the seed are early-flowering, flowering, late-flowering, early-milk, late-milk, soft-dough, hard-dough, and ripe (Bitzer and Fox, 2000, p.2). 

Matei and Nicolescu (n.d., p.170) stated in their study that sugar starts to build up during the early stage of sweet sorghum development. At the beginning of the harvest, the sugar concentration in sweet sorghum s stem juice is approximately 12.5 Brix and as sweet sorghum reaches maturity the sugar concentration increases up to 17 Brix (Prasad et al, 2007, p. 2418).

Almodares et al (2007, p. 424) stated that during flowering, the sugar content is lowest. This mainly because of the presence of high acid invertase enzyme during the flowering stage (Almodares et al, 2007 p.424).
Hills (1990, p.14) reported that sugar concentration in sweet sorghums stalk juice starts to increase during the milk stage to the soft dough stage of the seed and then decreases as the seeds become more mature.
Also, Matei and Nicolescu (n.d., p.170) declared with experimental results that sugar content in sweet sorghum increases during milk maturity stage (14.29 grams100 ml juice) and decreases after the physiological maturity (13.67 grams100 ml. juice). Hunter and Anderson (1997, p.82) cited that sugar content of sweet sorghums stalk juice is almost double between the dough stage and physiological maturity compared to the sugar content  between the milk and dough stages.

Muminov (1997, p.353) stated in his study that at the beginning of the milky ripeness period, the monosaccharides and disaccharides in the sweet sorghum stalk juice continue to increase and the ratio of dry matter  to sweet sorghum stalk juice stabilizes. The high acidic characteristic of sweet sorghum stalk juice in the flowering stage remains in the milky ripeness period which is presented by Muminov (1997, p.353) as pH 3.2 and titratable acid of 4.7gliter tartaric acid. As the sweet sorghum reaches maturity, the acid declines while the sugar content increases. Beyond the full ripeness of the sorghum, the pH value and titratable acidity of the sweet sorghum stalk juice decreases to pH 5.4 and 2.4 gliter tartaric acid, respectively (Muminov, 1997, p.353).

Bitzer and Fox (2000, p.2) devised a simple method in order to determine the maturity of the sweet sorghum. As per Bitzer and Fox (2000, p.2), as the stalk reaches its full size, the seed heads also reaches its maturity, thus, by merely looking at the seed head, one can determine if the sweet sorghum plant is already matured.

Sweet sorghum stalks can be harvested within ten days after harvesting the grains but the total soluble sugar content expressed as Brix will only be 14 Brix to 20 Brix and the juice content will only be 48 to 50 (International Crops research Institute for the Semi-Arid Tropics, 2010). If the sweet sorghum is mainly cultivated for sugar and sorghum syrup, therefore, the stalk should be harvested without grains or 20 days prior to physiological maturity (International Crops research Institute for the Semi-Arid Tropics, 2010). By harvesting the stalk before physiological maturity, the total soluble sugar content will be 16 Brix to 23 Brix and the juice content will be approximately 55 to 60 International Crops research Institute for the Semi-Arid Tropics, 2010).

Prasad et al (2007, p.2418) and Bitzer and Fox (2000, p.2) suggested that sweet sorghums should be harvested before maturity where the sugar content is approximately in the range of 15.5 Brix to 16.5 Brix Almodares et al (2007, p.424) reported that during physiological maturity and before chilling the sugar content is about 15.97 Brix. The findings of Almodares el al (2007) are in parallel with that of the findings of Prasad et al (2007). During physiological maturity, the high acid invertase enzymes which are present in the flowering stage are being replaced by the natural invertase enzymes that catalyze sugar production (Almodares et al, 2007, p. 424). Harvest time should not exceed the physiological maturity because the starch content of sweet sorghums stem juice increases beyond maturity (Bitzer and Fox, 2000, p.2). The starch content increases during maturity because of the enzymes that are naturally present in sweet sorghum and other plants. These enzymes catalyze the conversion of sugar in the sweet sorghum stalk juice which is mainly composed of monosaccharides and disaccharides like glucose and fructose into a polysaccharide which is starch. Also, crystallization and gelling of sweet sorghum syrup might occur if the stalk will be harvested beyond maturity (Bitzer and Fox, 2000, p.2).

Muminov (1997, p.354) suggested that sweet sorghum stalk should be harvested before the technological ripeness period and should be processed during the technological ripeness period if the sweet sorghum is cultivated for the purpose of obtaining edible concentrated glucose-fructose syrup.
But in a recent study by the Maryland researchers, delaying the harvest time of sweet sorghum by one month beyond the soft-dough stage gives beneficial effects in places with cool climate (Austin, 2010). Delayed harvest time resulted to decrease in biomass and juice volume but an increase in sugar content (Austin, 2010).

The time of harvesting and determination of maturity of sweet sorghum are very crucial in obtaining sweet sorghum with high sugar content. Since ethanol production also depends on sugar content, therefore knowing the right time of harvesting and determining maturity are also beneficial in obtaining high ethanol yield.
Again, the studies being mentioned didnt exactly gave the optimum harvesting time of sweet sorghum stalk therefore, this study is made for the reason of determining the optimum harvesting time of sweet sorghum stalk with the highest sugar content.

Perennial weeds are weeds which survive on, for subsequent years. Their shoots commonly arise from buds located at random along horizontal roots, and they commonly arise from buds located just above the bend as the horizontal root turns downward in contrast, lateral, roots normally arise from buds located just below the bend. Perennial weeds sprout from tubers, bulbs, rhizomes and modified stems.
Cardaria species e.g. Control of Hoary Cress
    
The extremely persistent reproductive roots, with abundant food reserves, are responsible for the survival and perennial nature of these species. Control by clean cultivation will require 3 consecutive years of intensive tillage to kill the root system of any of these Cardaria species. Cultivation should begin early in the spring when the plants are in the bud stage and repeated after every 21days, using a duckfoot cultivator set for 4 inches deep or other blade-type implement. The vertical roots disintegrate from the top down when decay starts following repeated cultivations (Anderson, 1999).
    
Late-sow crops, such as corn, barley, or beans are effective competitors. Perennial grasses or winter wheat, plus the use of 2, 4-D as a selective herbicide, are also effective control measures. Herbicides labelled for control of these Cardaria species include 2, 4-D and MCPA for use in croplands (e.g., small grains and sugarcane) amitrole-T (Amitrole) for use in woody ornamentals and non-crop areas metsulfuron-methyl (Escort) for use in pastures and rangelands chlorsulfuron (Telar) and sulfmeturon (Oust) and 2, 4-D for non croplands.
    
In conclusion, each of these herbicides is applied post-emergence to the Cardaria species Escort, Oust, and Telar are also effective as pre-emergence treatments. Others members of Cardaria species include Lens-podded White top and Globe-podded Whitetop.

The issue of obesity is discussed in the end of Fast Food Nation by Eric Schlosser, but would be reasonable to start essay with it. Every third child in the USA suffers from the overweight. The obesity has become the national pandemic. The book Fast Food nations discovers the origin of this problem mercilessly together with some other dangerous issues related to the nutrition in America.

The fast food nation
Chapter one of the book is the story about those people, who became the founders of fast-food culture. Most of them were self-made men who knew how important is to have a fast nutritive meal without stopping the work and made their career using this knowledge. The World War II was another indirect factor, which forced the development of fast-food culture. 

From the 1970 the number of women working full time constantly increases. The connection between the impossibility to cook at home, the restaurant nutrition and the disadvantages of fast-food cant be neglected. The fast food is so popular because it is in the great demand in the American society. However the dark side of fast food is really horrible.

First of all, fast food nutrition needs a great volume of the half-prepared food, which has to be kept for the indefinite time before it needed. The long keeping is possible under the deep frost, however the taste of this food disappears, and the food becomes tasteless. Thus, to make the fried potato other popular fast-food meal tasty, the producers add the artificial flavors to half-prepared ingredients.
However, the artificial flavors arent the main danger in the fast food. To reach the original taste of the fried potato, MacDonalds Corp uses the mixture of oils, which contains the huge amount of saturated fats. Saturated fats are harmful for the human body and cause overweight.
Another reason of overweight is the soft drinks. Due to the content of sugar it can be called liquid candies, and they are one of the main sources of junk calories. Besides overweight, soft drinks can cause allergic reactions and other disorders.

Thus, the frozen ingredients, artificial flavors, a lot of fat  and sugar are the disadvantages of fast-food, which cause the obesity and indigestion. But the fast food is harmful not only for individuals but for the society at all.
On the example of McDonalds chain the author explains some trends in society from the early 1970, which were called as McDonaldization of society. Every eighth American in one or other way was related to work in McDonalds. The power of big corporations including McDonalds is the mark of our times, but the big doesnt equal to good.

McDonalds is one on the biggest buyers of the meat in the country. The author devoted the whole two chapters to the work of slaughterhouses. The absence of sanitary, hard and dangerous work makes the work in slaughterhouses one of the worst in the country. Another question is can the meat from this slaughterhouses be healthy and useful, and the author answer is No

However the whole marketing industry works to convince people of the opposite. Most of he Americans not only believe the fast food is the good system of nutrition, but the USA popularizes the culture if fast food all over the world. The sad conclusion is the most countries of the world soon will face with the same problem as the United States including the obesity of population.