Read Hughes-Cromwick & Coronado’s (2019) article on the value of economic data on business decisions.
Summarize the findings of the article and locate additional peer reviewed articles that provide industry
examples of the value of economic data in their specific decisions.
Provide a 600 -word summary (formatted according to APA guidelines) and include a minimum of five new peer
reviewed journal articles
- Complete an annotated bibliography of the peer reviewed sources used. Each source should have a
minimum of 50 words review and answer a, b, and c below. Each source should:
a. Summarize the source and discuss the research study that was conducted and what the findings were.
b. Assess the source and discuss how useful it is and how it compares with other sources in your paper.
c. Reflect on how the source will be useful to you in your forum. How does it help to shape your argument and
how are you using it to shape your writing?
- Every Good Endeavor Reflection: Cultural Engagement
Kellar (2014) states “we must love our neighbor, but Christianity gives us very specific teachings about human
nature and what makes human beings flourish. We must make sure that our work is done in line with these
understandings. Faithful work, then, is to operate out of a Christian Worldview” (p. 21).
The different Christian traditions “give somewhat different answers of how we should go about the task of
recapturing vocation. The streams are often confusing to Christians, for they are not perfectly complementary
to one another” (Kellar, 2014, p.21
Total phenolic compound of tomato is 2.68 mg/ g of DW25 and total phenolics of asparagus is 5 mg catechin equivalent/ g DW28. Also, medium chain peptides produced by rennet, may act as phenolic compound. WSPC of fortified cheeses were higher than those of control at first days of storage. However, WSPC of fortified cheeses decreased during storage. On the other hand, WSPC of control sample did not change significantly (P > 0.05) during storage (Tables 4 and 5). Decrease of WSPC of fortified cheeses during storage may be due to the absorption of phenolic compounds of tomato and asparagus by some peptides (produced by rennet and starter during storage) which neutralizes and deactivates the phenolic compounds presented in cheese8. Fadavi and Beglaryan8, reported that peppermint showed a lower WSPC in UF feta cheese than expected, and rennet had a positive effect on WSPC in UF feta cheese. It has been explained that, this paradox may be due to the absorption of phenolic compounds of peppermint by some peptides. The retention of phenolic compounds in cheese is related to the interactions between phenolic compounds and proteins, which can be induced by hydrogen bonding, hydrophobic, ionic, and covalent interactions. Besides, these interactions can be affected by several factors such as pH, temperature, phenolic structure, molecular weight, and amino acids compositions in that medium29. Apostolidis et al.16 reported that herbal enriched cheese samples, did not have significantly (P > 0.05) higher WSPC, when compared with plain cheese. Also heat treatment of fortified samples could influence the WSPC. There were no significant difference between AOA levels of PCT samples and control samples at first days of storage. However, AOA level of control sample was significantly (P < 0.05) higher than PCA samples. Generally, AOA levels of samples decreased during storage (Tables 6 and 7). This might be due to interactions occurred between phenolic molecules of tomato and asparagus and proteins, especially whey proteins with active group (-SH). These reactions reduce the influence of antioxidant compounds. So many enzymes such as tyrosinase which can be produced by starters, could convert polyphenols especially luteolin, the important flavones having AOA, to highly active quinines. Quinones can react with amino >GET ANSWER