Consider the law of the Commonwealth in the context of this issue.
With reference to the law and policy guidelines in that jurisdiction, respond to the following essay question:
Argue for or against the following proposition:
In the post- #MeToo era, Commonwealth law (and related national policy guidelines) strikes the right balance between protecting the rights of a sexual harassment complainant with the respondent’s right to procedural fairness. Referring to this article: ‘From #MeToo to #WhatNext?’, UNE Connect (Blog Post, 6 December 2019) < https://www.une.edu.au/connect/stories/2019/12/from-metoo-to-whatnext>
In doing so, be sure to:
(a) accurately and succinctly summarise the relevant Commonwealth law; (Sex Discrimination Act 1984)
(b) fairly represent and address the strongest counter-arguments against your position; and
(c) draw upon primary and secondary sources to support your argument, including legislation, case law, journal articles and public policy documentation.
total antioxidants in the diet. Lycopene is the most important carotenoid in tomato and is responsible for the color of tomato fruits and their derived products. The seeds and skin of tomato are rich sources of minerals4. There are several researches about fortification of different kind of cheeses with functional ingredients such as fish oil emulsion5, spice and herb extracts6 (cinnamon stick, oregano, clove, pomegranate peel, and grape seed), cranberry fruit extract7, peppermint extract8 or replacement of milk fat of cheese with hazelnut oils9 and vegetable oils10. No attempt has been made so far to study qualitative properties of processed cheese containing tomato powder (PCT) and processed cheese containing asparagus powder (PCA). The aim of this study is improving the health attributes of processed cheese and investigating the effect of adding tomato and asparagus powders on the rheological and physicochemical properties of processed cheese. MATERIALS AND METHODS Material: Processed cheese samples containing tomato powder, were prepared in a Stephan Vacuum Vertical Mixer (Stephan Machinery Corp., Mundelein, Ill., U.S.A.) by melting a mix of feta cheese, butter (3%), water (5%), emulsifier salts (2%) (Tri sodium citrate E331 (1%) and di sodium phosphate E339 (1%); Sigma-Aldrich Chemie Gmbh, Munich, Germany) and tomato powder (1%, 2% and 4% wt/wt) at 85°C for 4 min at 1500 rpm. The molten cheese samples were then hot-filled into rectangular molds, cooled to 4 ◦C, and stored at that temperature. Processed cheese samples containing asparagus powder were prepared in the same way by adding asparagus powder (0.5%, 1% and 1.5% wt/wt). Tomato and asparagus powders were prepared by grinding of dried tomato and asparagus by a grinder (Pars Khazar Grinder Chili, Iran). Qu>GET ANSWER