Law School Personal Statement

Law School Personal Statement Law School Personal Statement Law School Personal Statement Law School Admission Personal Essay has to be perfect in style, format and, of course, content. You want to be memorized by the admission committee, dont you? Therefore, you should provide comprehensive answers to admission essay questions. You should not copy anything from the internet! However, it does not mean that you cannot consult online resources for ideas, formatting tips, and general writing guidelines. In addition, there is an option of using professional essay writing services. Our writers can help you with any step of Law School Admission Essay writing. Below is the sample essay written by our writers on the topic of arbitration. This essay is not personal statement, though. We are open 24/7 and you can contact us at any time of day and night! Law School Personal Statement: Sample Arbitration and judicial settlement are closely allied; indeed the former is only a species of the latter, for an arbitrator is a judge, although he differs from the judge of a standing court of Justice in being chosen by the parties, and in the fact that his judicial functions end when he has decided the particular case for which he was appointed. The distinction is important, because a standing court is able to build up a judicial tradition and so to develop the law from case to case; it is, therefore, not only a means of settling disputes, but to some extent a means of preventing them from arising. But so far as the parties are concerned, they are as likely to get a satisfactory decision from a court of arbitration as from a court of justice, and there may even be special circumstances which make the former a preferable tribunal; for example, some special technical skill in the members of the court may be more important than a profound knowledge of law. Arbitrators and judges are alike bound to decide according to rules of law; neither possess a discretionary power to disregard the law and to decide according to their own ideas of what is fair and just. No doubt the parties, if they choose, may confer such a power on an arbitrator, or they may agree on special rules which he is to apply to the exclusion of the ordinary rules of law, but they may also confer a special power of this kind on a judge, as is expressly provided in Article 38 of the Statute of the International Court of Justice. It should be added, however, that this purely judicial character of an arbitrator's function is not always recognized; the continental view of it has been less strict than our own, and arbitrators have sometimes claimed and exercised a discretionary power to give what they regard as a just, rather than a strictly legal, decision. In practice also, courts of arbitration have not always in the past given the reasons on which their decisions were based, so that it is impossibl e to be sure what view they may have taken of their function. Arbitration was a fairly frequent method of settling international disputes in medieval times, but with the rise of the modern state system it fell into disuse until its revival in the nineteenth century, largely through the example of Great Britain and the United States in submitting the Alabama Claims to arbitration in 1871. Law School Personal Statement Writing Service Law school admission essay should be diligently written. You should be ready to devote at least a couple of days to writing law school personal statement. You should read it several times and proofread it for all possible mistakes. When using our professional personal essay statement writing service, you get a perfect admission essay written in full accordance to the requirements of admission committee: Read also: Example of a Term Paper Communism Paper Philosophy Term Buy a Term Paper Biology Term Paper APA Style Term Paper

Networking Assignment Example | Topics and Well Written Essays - 3250 words

Networking - Assignment Example mentioned as follows: Advantages of a Local Area Network File Sharing Files can be sent from one computer on a network to any other computer connected in the same network. There is no longer any need to copy data on a piece of paper and then type it again into the other computer system, neither is there any need to copy the data on a retractable flash drive and then physically bring the flash drive to the second system to transfer the file to it. All these methods of file transfer become obsolete once LAN enables file transferring. Another basic method via which file sharing becomes really handy is when data is being stored and arranged on one system (in this scenario Sally’s Computer system), but is needed for reference at another computer within the premises (John’s Computer System). Transferring of files over the network enable timely data management and significantly reduce the chance of data entry and manipulating errors. Streaming of Media Transferring of digital media such as image files, digital videos or audio files becomes very easy within a network. This becomes particularly handy when a main set of big LCD screen or High Fi speakers are connected to one main central room and a file from any computer over the network can be sent to it and played. With particular reference to the current business of photography the image files photographed by John can be managed across the network and can even by displayed via one central projector if required. Internet Connection Sharing A single broadband internet connection can be shared over the Local Area Network. This means that all the computers connected to a network can get connected to the internet via a single connection only and separate internet connections are not required for each one of them. This way,... This paper approves that a single computer system is designated as a server in the network of computers. It is the computer system from where the administrator monitors the overall activities of the network. This computer system is just as vulnerable to fault as is any other computer system over the network. However if any fault does occur in this system, the entire network gets affected by it. Sometimes, if the fault is severe, the entire network may come to a halt because of it. For networks containing larger number of nodes it is often a good practice to made redundant systems supportive of critical network services. Wireless Networking is the most trending phenomenon in the world of networks nowadays. Instead of having physically linked computers as its nodes a wireless network connects computing devices to itself using radio waves which are as low as the frequency of the harmless microwaves. This report makes a conclusion that computing Devices are being equipped with the ability to get connected to a wireless network nowadays. If a wireless network is installed more and more computing devices can get connected to it. This would eliminate the necessity of each device getting connected to the network only via network cables. Wireless networks are easily scalable. Unlike the LAN they do not need to be equipped with more hardware cables and infrastructure setup in order to cope up with increasing area requirements. For wireless networks only the installation of access points at farther locations is required and thus expands the range of the wireless network. The need for embedding specific installations and applications is addressed flexibly by wireless networks as their configurations can easily be changed as and when require.

The effects of cigarette smoking Essay Example | Topics and Well Written Essays - 750 words

The effects of cigarette smoking - Essay Example The tar that sticks onto alveoli’s tender surface reduces its contact with the blood vessels. Continued tar accumulation leads to lung cancer and other problems such as emphysema and chronic bronchitis. The hot smoke would cause an irritation on the tracheal and nasal passage tender linings causing throat inflammation. The over 4,000 harmful chemicals resulting from tobacco combustion clog the hair-like cilia occurring at the trachea and along the nasal passage, causing the loss of cilia’s fluidity. According to Centers for Disease Control and Prevention, CDC (2013), one cigarette has the potential of slowing down by 20 minutes the motion of cilia. This slowing down of cilia further inhibits the passage along of mucus which eventually clogs up along the trachea. Excessive mucus clogging causes smoker’s cough as the body tries to get rid of the mucus. Finally, the carbon monoxide released from smoking cigarettes, based on its higher affinity for hemoglobin than ox ygen, attaches to the hemoglobin in red blood cells. The increased carbon monoxide amount in the blood impairs the transfer of oxygen from the blood to cells, which could distort time perception, visualization and cognitive skills. There are alternate mechanisms of transporting carbon dioxide (CO2) and oxygen (O2) in the blood. Explain how smoking might lead to increased levels of carbon dioxide in the blood. On leaving the lungs, oxygen attaches to the hemoglobin occurring in red blood cells so as to be transported by blood. But according to Starr (2013), carbon monoxide, produced during cigarette smoking, has about 200 to 300 greater affinity for hemoglobin than oxygen hence greatly competes with oxygen for hemoglobin. The resultant increase in carbon monoxide concentration in the blood from the alveoli during cigarette smoking reduces blood oxygen levels. Additionally, the increased carbon monoxide levels impair oxygen from being released into the cells. The reaction of this carb on monoxide with the already minimal oxygen in the blood results in the release of carbon dioxide which consequently increases in concentration in the blood. Can smoking affect other organ systems of the body? Give specific examples and briefly explain your answer. Yes, smoking affects various organ systems of the body other than the respiratory system. By constricting blood vessels, particularly the arteries, and reducing oxygen supply in the circulatory system, cigarette smoking causes the heart to work harder in a compensatory effort. The nicotine which occurs in cigarette smoke, acting as a stimulant, increases the blood pressure and heart rate which could decrease blood flow through blood vessels. This could cause smokers to develop peripheral vascular disease. Cigarette smoking has also been associated with adverse effects on the reproductive system by CDC (2013). It leads to infertility, still births, pre-term delivery, sudden infant death syndrome and low birth weights. The carbon monoxide from cigarette smoke, which has a higher affinity for hemoglobin than oxygen, inhibits oxygen flow to the brain and could thus cause cognitive complications. Cigarette smoking also affects the digestive system by triggering a spike in stomach acids thus leading to chronic heartburn and even ulcers. The skin also gets affected by cigarette smoking. The tobacco smoke released into the environment

American History since 1865 Essay Example | Topics and Well Written Essays - 750 words

American History since 1865 - Essay Example The Founding Fathers of the United States of America, including George Washington and Thomas Jefferson, were unanimous in their belief that the foreign policy best suited to the interests of the fledgling nation was one of non-intervention in the political affairs of other states. â€Å"(America is) the well-wisher to the freedom and independence of all. She is the champion and vindicator only of her own† (John Quincy Adams, cited in Raico, 1995). This policy of free trade and non-intervention led to the Monroe Doctrine of 1823, which insisted on a reciprocal non-interference by the European powers in the Western Hemisphere, and continued until the latter half of the nineteenth century. At this juncture, a call for America to pursue a more proactive role in world affairs, in keeping with her position as a great power, began to gain popularity. Its chief adherents were in the Republican Party, and consisted of Theodore Roosevelt, Admiral Alfred Mahan, John Hay and Senator Henry Cabot Lodge, who advocated America’s adoption of â€Å"the large policy,† committed to the expansion of U.S. influence and territory overseas (Raico, 1995). This period saw the birth of American Imperialism. American Imperialism had several causes, led to American intervention in many countries of the world, and irrevocably changed American foreign policy. The causes of American Imperialism were complex and varied. Some intellectuals, like Senator Albert Beveridge, chose to expand the concept of ‘Manifest Destiny,’ which was initially used to justify American expansion on the American continent, to justify overseas expansion. Josiah Strong’s Our Country (1885), predicted a global American empire. Based on ‘Darwinian Socialism,’ it was considered the ‘duty’ of the superior Anglo-Saxon race to spread Christian and Democratic values to ‘backward’ people. This

History of French Cuisine from Conventional to Extraordinary Essay Example for Free

History of French Cuisine from Conventional to Extraordinary Essay Derived from the French language, bon appetit has been a familiar saying known around the world. Meaning good appetite or enjoy your meal, bon appetit exemplifies the French culture. The French have been known for centuries of elegant and exquisite cuisine especially gourmet desserts. Located in Western Europe between Italy and Spain, France has been a hotspot of enriched ancient culture. France flourished into a tourist location which ignited a change in Frances commercial kitchens. Chefs were obliged to create dishes that appealed to a growing audience. French cuisine has evolved extensively over the centuries. However, centuries of bliss and creativity was dampened with years of anguish and turmoil, when Germany occupied France during the Second World War. France’s once plentiful food supply quickly turned scarce. This forced cooks to utilize new substitutions for ingredients and start practical meal planning. The hardships the French cuisine faced during 1940-1944 simultaneously changed the French lifestyle. Modern French food now embodies simplicity yet class; rustic yet modern. Once having everything then being stripped away to nothing, France needed to rebuild a cuisine embracing the past, present, and future. Therefore beginning from World War II to modern day, French cuisine has experienced many changes whereby impacting French culture. An adversary of Germany, France sustained a significant setback when Germany took control. Prior to the German occupation, French food was known has haute or grande cuisine. Traditional haute cuisine is highly noted all around the world. The food is well known due to the immense amount of preparation and presentation that goes into each dish. Precision plays a crucial role in creating an exquisite haute meal (Franklin). However, haute cuisine ceased to exist under German occupation and subsequent food shortages. Lines were long in front of French shops as people hoped to purchase depleted foods and staple products. Burdened with these difficulties, the French government instituted food charts and tickets which were to be exchanged for French staples. Items such as butter, bread, and meat were being rationed. Traditional cuisine then became obsolete due to citizens skimping on spices and decorations. Although the government tried to provide food subsidies, hunger still existed affecting the youth in urban areas. With the absence of standard foods normally seen in their diet, the French people searched for new European dietary substitutes (Beaufort). They ate unusual vegetables, such as Swedish turnip and Jerusalem artichoke. Products such as sugar were replaced by alternatives such as saccharin. In lieu of coffee, toasted barley mixed with chicory became the beverage of choice (â€Å"French Classics†). Scams and trickery got the best of people who were desperate for a meal during this time. Some people utilized the black market. There people could sell food without government tickets. Resulting in the prices being extremely high. Counterfeit food tickets were also in circulation. Along with the black market there was also direct buying from farmers in the countryside. The above activities carried the risk of fines and punishments as they were strictly prohibited by the government. In remote country villages vegetable gardens, the availability of milk products, and illicit animal slaughtering provided better survival for the people verses those living in the large cities (Beaufort). Wine played a key role during World War II as well. Wine is commonly consumed during festive occasions it has been utilized during war as well. Over the years, wine has made an unusual appearance on the battlefield. Commanders have allowed their troops to consume wine on the front lines hoping for an increase in performance and moral. During World War II, the combination of wine and war played out in a heartfelt way. The French army did everything in their power to keep their wine and their national identity out of the hands of the invading German forces (â€Å"Saving†). Although, the German forces did invade France, the consumption of wine on the frontline gave hope to the French soldiers that traditional French culture was being preserved during and after the war. The liberation of France began on June 6th, 1944. The Allied forces put forth into to action their plan, D-Day which was the invasion of France. After World War II, tourism signaled a new beginning for French cuisine. Tourism introduced the demand for haute cuisine at a reasonable price. Japanese, Middle Easterners, British, Americans, and even French travelers were yearning for new food experiences. French chefs were now determined to start a new style of cooking, one that would keep some traditional recipes but implement new ones. New cuisine was a counteraction to the classic haute cuisine (Franklin). New cuisine or Nouvelle was the answer that chefs from all parts of the world were looking for. Nouvelle cuisine had several characteristics. For example it was important that high quality and fresh products were utilized for cooking. The chefs would travel to markets every morning and look for the freshest products. These new and improved cooks would not fathom the idea of using any product that was not absolutely fresh or needed preservatives. Chefs simplified menu cards deleting a long list of dishes. Smaller quantities and choices meant no leftovers guaranteeing freshness. Chefs were looking for quality and became more attracted by unfamiliar products. Foreign influences prevailed and chefs began to use exotic products from Asia, North Africa and Italy (â€Å"Nouvelle Cuisine†). In new cuisine recipes, fewer ingredients were used to enhance purity and light sauces substituted creamy, thick ones. Flexible preparation methods and more experimentation with non-traditional flavors allowed new cuisine to become popular (Franklin). Fortunately, this new cooking style is said to be less fattening. Chefs used limited meat in new recipes which stems from the shortage of meat during World War II. It is perfect for those seeking a healthier lifestyle. Additionally, the new cuisine was prepared with lighter ingredients such as herbs, quality butter, lemon juice, and vinegar. This flexible and less expensive cuisine mainstreamed into restaurants and other eateries (Beaufort). One byproduct of the new cuisine is the menu de degustation or tasting menu that was offered in many restaurants. Achieving notoriety, diners were eager to sample all of the dishes of the new cuisine. Each member in a group had the opportunity to order a different appetizer, main course, and dessert. Tasting menus gave the diners the convenience to experience many varieties. Another byproduct of new cuisine is the choice of a la carte. It is a menu in which the patron makes individual selections from various menu categories and each item is priced separately. Serving single portions was seen as a rare new talent to chefs (Olver). The French culture was launched and savored by people around the world. World War II impacted French living for the better by reevaluating French values and introducing new French cuisine ideas. French cuisine influenced other cultures as well and many countries adapted new French cooking methods. Throughout the centuries, France was noted for its grandiose and eccentric lifestyle. Rich foods and lavish feasts were an integral part of the France culture. Chefs prepared French cuisine with the finest ingredients. Wine was served and enjoyed at every meal. Food was plentiful for all. All of this changed rapidly with the German Invasion in 1940. A ravaged and war torn country left the French people forced to explore new and less expensive ways to provide meals solely for survival. Yet, despite the devastation and hardship the French citizens endured, they utilized these cost effective measures and the importation of ingredients into the development of the nouvelle cuisine. Tasting menus and ala carte menus, not to mention exquisite appetizers and desserts, created the ultimate dining experience enjoyed by patrons. Thus emerged the world renowned and delectable French cuisine that is so popular today.

Experiment to Explore the Rate of Fermentation

Experiment to Explore the Rate of Fermentation Biology: Respiration, fermentation GLX setup file: grape juice.glx Qty Equipment and Materials Part Number 1 PASPORT Xplorer GLX PS-2002 1 PASPORT CO2 Gas Sensor PS-2110 1 PASPORT Extension Cable PS-2500 1 PASPORT Fast-Response Temperature Probe (included with GLX) PS-2135 1 Sampling Bottle (included with sensor) 1 Balance SE-8723 1 Beaker, 1 L SE-7288 1 Beaker. 250 mL 1 Graduated Cylinder SE-7289 1 Hot Plate SE-8767 1 Magnetic stirrer with stir bar 5 mL Mineral oil 1 Pipette 1 g Sodium fluoride, solid 1 pkg. Yeast, dry 1 L Water 1 Weighing paper Purpose The purpose of the activity is to explore the rate of fermentation. Measure the production of carbon dioxide gas in a sampling bottle containing yeast and grape juice and then measure the gas production when a chemical inhibitor is added to the grape juice/yeast mixture. Background All organisms require a source of energy to maintain cell physiology and growth. Cellular respiration is the process utilized to oxidize food molecules and release the energy to fuel life processes. There are two types of cellular respiration aerobic and anaerobic and both begin with glycolysis. Glycolysis is a biochemical process utilized by most microorganisms (yeast, bacteria) and higher animals to convert glucose to pyruvate and adenosine triphosphate (ATP). Prior to glycolysis, enzymes break down starch into complex sugars (such as sucrose) and then simple sugars (such as fructose and glucose). During glycolysis, the glucose breaks down into pyruvate. Animal cells and some unicellular organisms convert the pyruvate to lactic acid (lactic acid fermentation). Some plant cells and unicellular organisms convert the pyruvate to ethanol and carbon dioxide gas (alcoholic fermentation). Yeasts are versatile organisms. Unlike most other organisms that obtain their cellular energy either through aerobic respiration (requiring gaseous oxygen) or through anaerobic respiration fermentation (requiring the absence of oxygen), yeast cells respire in either condition, depending upon the availability of gaseous oxygen. During fermentation, enzymes break down complex carbohydrates into simpler ones. The loss of structural integrity, which can result from changes in pH or high temperatures, usually leads to a loss of enzyme activity. In this activity, the yeast cells use fermentation(also known as anaerobic respiration) to transform the sugars in grape juice into carbon dioxide gas, ATP molecules, and ethanol. Pre-lab Questions Measure carbon dioxide gas production during the metabolism of yeast in grape juice. How would a chemical inhibitor that stops enzyme actions affect the carbon dioxide gas production? How would a change in temperature (either very cold or very hot) affect the carbon dioxide gas production? How will the gas production change over time? Safety Precautions Follow all directions for using the equipment. Wear protective gear (e.g., safety goggles, gloves, apron). Procedure Yeast and Grape Juice Preparation   Ã‚   Connect a Fast-Response Temperature Probe (included with the GLX) into Port 1 on the left side of the Xplorer GLX. The Graph Screen will automatically open with Temperature (ËÅ ¡C) versus Time (s). Press the Home key () to go to the Home Screen. Select Digits and press the Activate key (). Pour 450 mL of grape juice into a beaker. Put the end of the temperature probe into the juice. Press the Start key () on the GLX so you can watch the temperature of the grape juice. Place the beaker on a hot plate and slowly warm the juice to a temperature of 30 to 35à ¯Ã¢â‚¬Å¡Ã‚ °C (yeast will die above 40 °C). When the temperature is between 30 and 35 °C, adjust the hot plate so the grape juice remains warm, but does not get any hotter. While the juice is warming, add 100 mL of warm tap water to another beaker. [Remember to keep the temperature below 40à ¯Ã¢â‚¬Å¡Ã‚ °C use the temperature probe to make sure.] Add a package of dry yeast to the beaker and stir well. The yeast will become active in 15 to 20 min. GLX Setup Stop recording temperature data. Remove the Fast-Response Temperature Probe from the GLX. Connect a PASPORT Extension Cable into Port 1 on the top of the Xplorer GLX. Connect the other end of the Extension Cable to the PASPORT CO2 Sensor. The Graph Screen will automatically open with CO2 Concentration (ppm) versus Time (s). Open the GLX setup file labeled grape juice.glx (check the appendix at the end of this activity). The file is set to record data once per second. Sensor Calibration (Optional) See the appendix at the end of this activity. Equipment Setup Transfer 150 ml of warmed grape juice to the sampling bottle. Add a stir bar. Mix the yeast suspension well and add 10 mL to the juice. Use a dropper to add a layer of mineral oil to the surface of the grape juice/yeast mixture so the yeast will have anaerobic conditions. Put the end of the CO2 Gas Sensor into the sampling bottle loosely. (You do not want gas pressure to build up too high in the sampling bottle.) Do not push the rubber stopper down into the end of the sampling bottle. Note: Avoid bumping the CO2 Gas Sensor during data collection because it may record erratically. Put the sampling bottle on the magnetic stirrer. Turn on the stirrer. Record Data: Grape Juice and Yeast Press the Start key on the GLX. Record data for 30 minutes and then stop. Carefully remove the CO2 Gas Sensor from the sampling bottle. Dispose of the contents as directed and rinse the inside of the bottle. Record Data: Grape Juice, Yeast, and Inhibitor Transfer another 150 mL of warm grape juice to the sampling bottle and add 1.0 g of sodium fluoride. Stir the yeast suspension again and add 10 mL to the grape juice. Add a layer of mineral oil on top of the grape juice as before. Return the CO2 Gas Sensor to the sampling bottle so that the rubber stopper rests loosely in the end of the bottle. Press the Start key on the GLX, record data for 30 minutes and then stop. Carefully remove the CO2 Gas Sensor from the sampling bottle. Dispose of the contents as directed and rinse the inside of the bottle. Record Data: Warm Grape Juice and Yeast Disconnect the CO2 Gas Sensor and reconnect the Fast-Response Temperature Probe. Select Digits as before and put the end of the probe in the remaining grape juice. Use the hot plate to warm the grape juice to between 45 and 50ËÅ ¡C. Transfer the warmed grape juice to the sampling bottle. Stir the yeast suspension again and add 10 mL to the warmed grape juice. Add a layer of mineral oil on top of the grape juice as before. Disconnect the temperature probe and re-connect the CO2 Gas Sensor. Return the CO2 Gas Sensor to the sampling bottle so that the rubber stopper rests loosely in the end of the bottle. Press the Start key on the GLX, record data for 30 minutes and then stop. Carefully remove the CO2 Gas Sensor from the sampling bottle. Dispose of the contents as directed and rinse the inside of the bottle. How do your results compare with others in your class? Analysis Draw a sketch of your CO2 concentration versus time graph as requested in the Lab Report section. Use your recorded data to find the change in CO2 concentration for the grape juice and yeast, the grape juice, yeast, and inhibitor, and the warmed grape juice (optional). In the Graph Screen, press F3 to open the Tools menu. Select Statistics and press Activate. The Statistics show the minimum and maximum values. Calculate the rate of change of CO2 concentration versus time, or the ratio of CO2 concentration (in ppm) divided by the time (in minutes), for each run of data. Record your results in the Lab Report. Appendix: To open a specific GLX file, go to the Home Screen (press ). In the Home Screen, select Data Files and press the Activate () key. Use the cursor keys to navigate to the file you want. Press F1 () to open the file. Optional: To calibrate the PS-2110 CO2 Gas Sensor, see the instructions provided by the instructor. Name ________________________________ Date ___________ Pre-Lab Questions Measure carbon dioxide gas production during the metabolism of yeast in grape juice. How would a chemical inhibitor that stops enzyme actions affect the carbon dioxide gas production? How would a change in temperature (either very cold or very hot) affect the carbon dioxide gas production? How will the gas production change over time? Data Make a sketch of one run of CO2 concentration versus time, including labels for the y- and x-axes. Data Table Run Initial CO2 (ppm) Final CO2 (ppm) Total time (min) CO2 production (ppm/min) Grape juice + yeast Grape juice, yeast, inhibitor Warm grape juice + yeast Questions What is the overall rate of CO2 production for grape juice and yeast and how does it change over time? How does the rate of CO2 production for grape juice, yeast, and the chemical inhibitor compare to the rate for the grape juice and yeast alone? How does the rate of CO2 production for the heated grape juice and yeast compare to the rate for the grape juice and yeast? What can you conclude about the affect of the chemical inhibitor on the yeast suspension? What can you conclude about the affect high temperature on the yeast suspension?  

Essay --

Ocean Acidification Water is the dominating force of life; it has etched, carved and determined the fate of humanity itself since the beginning of time. All living organisms are reliant on water; forced to migrate or adapt at a turn of events as simple as a drought. Despite pipes, wells and most other man made engineering, even humans still spend their days chasing clouds. So for once on this planet there are no arguments, no debates, as to the fact that we need water to survive. We even depend on the undrinkable oceans coating the earth; that act as a shelter for tens of thousands of ecosystems, food chains, and organisms. Some of which have achieved such a precarious balance, that the loss of any creature in a food web may lead to the downfall of the planet itself. â€Å"We are already well into a new geological era†¦ where human interference is the dominant factor in nearly every planetary ecosystem, to the detriment of perhaps all of them† (Lynas, 49). So why exactly are humans shifting such an important balance for the sake of excess? We’re tipping the scale; and might not be able to tell when the water starts to burn. Ocean acidification is a process that disrupts some of the most important biological functions and processes that all living organisms are dependent on. What is Ocean Acidification? Ocean Acidification is the act of CO2 dissolving into seawater, decreasing its alkalinity and increasing it's hydrogen ion concentration; making organisms sensitive to shifts in the water. Anything from temperature change to toxic waste inflicts some sort of change upon the ocean and the creatures it engulfs. As most people are aware, humans are altering the earth’s climate through producing greenhouse gas that is blanketing our atmosph... ...of coral. Zooxanthellae provides corals with their pigmentation as well as glucose and amino acids. Loss of zooxanthellae leads to "bleaching", a loss of coloration and stamina within the coral that lends the organism prone to disease. Conclusion Somehow our oceans maintain the balance between being some of the most powerful forces on the earth, and the most easily disturbed masses on the planet. There are so many things that could go wrong within the countless cycles, and the delicate processes that stabalize nature and sustain the biosphere; and people are continually interfering with these cycles. Ocean acidification is one of the most obvious results of human interference upon nature. â€Å"Pollution is nothing but the resources we are not harvesting. We allow them to disperse because we've been ignorant of their value.† ("R. Buckminster Fuller, in Memoriam").