#solid vs liquid secondaries

[reds-burrow]

hey!! in your recent post about badger & lion secs vs bird & snake secs, you mentioned that when a snake or bird drops their acting you get the neutral snake state & the solid bird state. could you maybe expand on the solid bird? i’ve seen neutral snake talked about but not the bird edition

Ah. That. (I'm about to go on a tangent, so skip to the tl;dr if you want the short answer to your question.)

As I was writing my post on Straightforward vs Circumventing secondaries, I had a nagging feeling I was wording things incorrectly at that part, but I couldn't put my finger on it at the time. Now, after seeing your ask, I know exactly what my mistake was.

When I used the term Solid Bird I was trying to describe what will make Circumventing secondaries stop circumventing, what makes them dig their heels in and say No, you're wrong, no matter how much trouble it will cause them. And I stick by the list I came up with. My mistake was what I implied with my wording.

To actually answer your question, I got the word Solid from one of the other divisions between the secondaries: Solid (Bird and Lion) vs Fluid (Badger and Snake). The Basics page of the SHC wordpress describes Solid secondaries as "static and stable" and not transforming. So, you have Lions who feel wrong unless they are completely themself, who are Solid in how they represent themself, and you have Birds who feel wrong misrepresenting the tools and knowledge they have collected. They've invested time and effort into their collections, into searching for a deeper understanding of them, so they are Solid in how they present them. In contrast, Fluid secondaries will transform to match the social situation, "to fit the space they are in, ...to keep the peace, to win their goal, to stay safe they will change who they are and how they act."

Do you see my mistake yet?

Consider what I wrote comparing Circumventing secondaries in social situations. I wrote about how they'll put on a mask or act in a prepared role to fit the situation they're in, to avoid trouble or, in other words, "to keep the peace, to win their goal, to stay safe they will change... how they act."

Yup. There it is. I accidentally called Actor Birds Fluid and Neutral Snakes Solid.

Now, hold on, don't throw your rotten tomatoes at me just yet. I'm not saying that this is right. In fact, let me explain how it isn't.

If Birds are Solid because they feel wrong misrepresenting their collections, then it can be argued that this applies to Actor Birds too. The roles they have prepared for themselves are tools that cannot be altered in the moment. There is no veering off script. Meanwhile, Courtier Badgers and masked Snakes aren't going off a script but an audience. They have to listen to and observe the people around them to do their thing. Actor Birds, once they've selected a role, do not. They may even have some trouble shedding the role once the social interaction is done. The only arguably Fluid part of what Actor Birds do is that they try and predict ahead of time what their audience will want to see and put on that face, but I would argue this is Circumventing, not going Fluid. Once they get into their performance, there is no social fluidity. In other words, if we define Fluid as actively shifting and changing in reaction to their audience, and Solid as being largely unchanged by their audience in the moment, the division still makes (almost) perfect sense.

(Almost because Neutral states being Solid still makes sense to me. Lemme mull that over before commenting on it though...)

If all of that was confusing (I ramble, I know), try this: think of Actor Bird roles, Snake masks, and Courtier Badger as "multi-player" or socialization tools. Actor Bird roles are tools Built in advance, used in an effort to Circumvent trouble, but unable to change according to audience reaction (Solid). Snake masks are tools Improvised in the moment, used in an effort to Circumvent trouble, and able to change according to audience reaction (Fluid). Courtier Badger is a tool Built from the Badger themself (Badgers are the tool), used to connect directly to people (Straightforward), and able to change according to audience reaction (Fluid). And finally, Lions don't need an extra multi-player tool. They connect directly to people (Straightforward) and refuse to change according to the audience (Solid).

tl;dr - I mistakenly implied that Actor Birds are Fluid or that Solid Birds are the opposite of Actor Birds. Actually, Birds are Solid because they are unchanging in how they present their collections, whether it is collected knowledge or roles they have built for their Actor Bird.

#sorry for using your ask to go on a tangent #but there wasn't a way to answer your question without also explaining my error #hope this made sense #ask response #sortinghatchats #sorting hat chats #actor bird #solid vs liquid secondaries

[biostudyblog]

Biochemistry

Update: Pictures are working!

Atoms

There are a few basic chemistry concepts that are essential to understand. For starters, understanding what an atom is and its basic properties.

Atoms are the building block of all matter. They have a positive nucleus, with positive protons, and neutral neutrons. In a large area surrounding the nucleus, is the electron cloud, made of negatively charged electrons.

An atom in its elemental state is always neutral.

When an element has a charge, it is because it has an unequal number of protons an electrons, making it an ion. Sometimes an element’s nucleus has an unequal number of neutrons and protons, making it an isotope. Carbon-14, for example, has 8 neutrons, instead of the 6 that Carbon-12 has. Carbon-14 is also a radioisotope, meaning it emits particles and decays at a rate called a half-life, making it useful for fossil dating. Along with that, radioactive carbon can be used as a tracer. This means it is incorporated in CO2 molecules and used to track metabolic pathways.

The location of the electron affects how the atom will react with other elements. When electrons are in the lowest available energy level, they are in the ground state. When they absorb energy, they move to a higher energy level, entering the excited state. For instance, when chlorophyll absorbs light energy, electrons within it are boosted to higher energy levels. This provides the energy necessary to produce sugar when they return to their ground state level as they release the energy they absorbed.

Bonding

Elements bond when two nuclei are attracted to each other. Energy is released when a bond is formed. All atoms want to either get rid of all their electrons on their outer shell or fill their outer shell with 8 (or in hydrogen’s case, 2) electrons, which makes them stable. There are 3 kinds of bonds, but for biochemistry, Ionic and covalent bonds are what is relevant.

Ionic bonds form ions (hence the name.) They occur when electrons are transferred. The atom that gains electrons becomes a negatively charged anion. The atom that loses electrons becomes a positively charged cation.

Covalent bonds are made when electrons are shared. This occurs when the two atoms have electronegativities that are closer together than in an ionic bond. Electronegativity is the tendency of an atom to pull electrons towards it. These bonds can be polar if the electronegativity is high enough. A polar molecule is a molecule with a partial charge. For example, water is a polar molecule, as oxygen is extremely electronegative, and water is partially electronegative.

Hydrogen Bonding

Hydrogen bonding is a specific kind of intermolecular force that is essential to life. It is what keeps the 2 strands of DNA bonded together, and gives water its unique characteristics. Since oxygen has a partial negative charge, and hydrogen has a partial positive charge, they are naturally drawn to each other.

Hydrophobic vs Hydrophilic

Polar molecules are hydrophilic. This is because they are attracted to the partially charged ends of water. Hydrophilic means they are attracted to water. (Not in that way... sick) NaCl or table salt is hydrophilic. This is why salt dissolves in water.

Non-polar molecules are hydrophobic. This means they are repelled by water. (They’re filthy water haters.) Lipids are hydrophobic, which is why fats and oils do not dissolve in water.

The cell membrane is a phospholipid bilayer, only allowing nonpolar substances to dissolve through it. Large polar molecules have to use specific hydrophilic channels.

Characteristics of Water

Water is a unique molecule, and without its unique properties, life on earth would not exist as it does, or even at all.

Water has a high specific heat: Because hydrogen bonds are so strong, it requires a lot of heat energy to break them. This is why large bodies of water remain the same temperature, and why coastal cities have a consistent temperature because the water absorbs all the heat energy before it can warm up.

Water has a high heat of vaporisation: A large amount of energy is needed for water to vaporise, which is why sweating is such an effective cooling method.

Water has high adhesion properties: Adhesion is when one substance clings to another. Adhesion causes capillary action, which occurs in the xylem of plants, and is used to bring water up from the roots without expending energy.

Water is a universal solvent: Due to its high polarity, water makes an excellent solvent.

Water is extremely cohesive: Molecules of water tend to stick to each other. This is observed in surface tension and allows for small insects to run across the surface of the water. Cohesion is also necessary to bring water up from the roots, by transpirational-pull cohesion tension.

Ice is less dense than water: Instead of freezing all the way through, ice crystallises, leaving large amounts of space, causing ice to float. This is essential for the survival of marine life during the winter, as they can live beneath the ice.

pH

pH is calculated by taking the -log of the chance of finding hydronium (H30+) ions within a certain amount of water. Hydronium is made in rare circumstances, where a hydrogen ion breaks off from a water molecule. Normally, there is a 1 in 10 million chance of there being a hydronium ion. This is the equivalent of 1x10^-7. The -log of this number is 7, the neutral pH.

Any pH below 7 is acidic. Any pH above 7 is basic. Stomach acid has a pH of 2, while bleach has a pH of 11. Human blood has a pH of around 7.4

Most living cells need to have an internal environment with a pH of around 7. Buffers exist to regulate pH by either absorbing excess hydrogen ions or donating missing hydrogen ions. In human blood, the bicarbonate ion (HCO3) is essential.

Macromolecules

There are 4 types of macromolecules: carbohydrates, lipids, proteins, and nucleic acids.

Carbohydrates

Carbohydrates are made of carbon, hydrogen, and oxygen. They supply quick and easy energy. 1 gram of all carbohydrates will release 4 calories of energy. In our diet, they can be found almost everywhere in foods such as rice, pasta, bread, cookies, etc.

There are 3 kinds of carbohydrates: monosaccharides, disaccharides, and polysaccharides.

Monosaccharides

All monosaccharides have a chemical formula of C6H12O6. It is the placement of the carbon, oxygen, and hydrogen that determines its properties. Glucose, fructose, and galactose are all examples. They are isomers, meaning they have the same chemical formula, but a different structure.

Disaccharides

When 2 monosaccharides join together, they create disaccharides. They all have the chemical formula C12H22O11. Dehydration synthesis is the process that creates them. This process releases 1 molecule of water, hence the name. Lactose, maltose, and sucrose are all examples.

Hydrolysis is the exact opposite of dehydration synthesis. It is used during digestion. One molecule of water is used to breakdown polymers into monomers.

Polysaccharides Polysaccharides are long polymers of carbohydrates. Cellulose (plant cell wall), chitin (exoskeleton, fungi cell wall), glycogen (how animals store carbohydrates) and starch (how plants store carbohydrates) are all examples.

Lipids

Lipids include fats, oils, and waxes. Most contain 1 glycerol and 3 fatty acids. Glycerol is alcohol.

Fatty acids are the building blocks of lipids and are hydrocarbon chains with carboxyl groups at the end. There are 2 varieties; saturated and unsaturated. (3 if you count trans-fats when extra hydrogen is added to the fat to make the lipid solid)

Saturated fats are solid at room temperature, and are famously unhealthy as they are linked to heart disease.

Unsaturated fats are liquid at room temperature and are good dietary fats.

Lipids store much more energy than carbohydrates. 1 gram of any lipid will release 9 calories of heat per gram. They can be structural, as in the phospholipids of the cell membrane, or they can be hormones.

Proteins

Proteins are polymers of amino acids linked together by peptide bonds.

Amino acids are identifiable by their carboxyl group, amine group, and variable R, attached to a central carbon atom.

Proteins are complex and perform a vast array of duties, such as growth and repair, being enzymes, membrane channels, and hormones.

1 gram of protein releases 4 calories of heat.

Proteins contain the elements C H O N P S

There are only 20 amino acids coding for the thousands of proteins in the human body.

Protein Structure

There are 4 levels to the structure of a protein.

The primary structure results from the sequence of amino acids making up the polypeptide

The secondary structure results from hydrogen bonding within the molecule. This causes a helical structure

The tertiary structure is an intricate 3-dimensional shape or conformation of a protein and most directly decides the function of the protein. Enzymes denature in high temperatures or in the wrong pH because the tertiary structure is compromised.

The quaternary structure is only found in proteins that have more than 1 polypeptide chain, such as in haemoglobin.

Enzymes

Enzymes are large proteins

Enzymes lower the energy of activation, speeding up the reaction, as it lowers the amount of energy needed to start the reaction.

The chemical an enzyme works on is known as a substrate

Enzymes are specifically designed for specific substrates. For example, lactase only works on lactose. Notice the naming pattern for enzymes and their substrates.

The induced fit model is an explanation for how they work. When the substrate enters the active site, it induces the enzyme to change its shape to fit the substrate.

Enzymes can be reused as they do not degrade during a reaction

Enzymes are assisted by cofactors (minerals) or coenzymes (vitamins)

Prions

Prions are proteins that cause diseases. Mad cow disease is an example. It is a misformed protein able to influence other proteins to fold in the same way.

Nucleic Acids

There are 2 kinds of nucleic acids: RNA and DNA. They are necessary for carrying genetic information.

Nucleic acids are polymers of nucleotides

The nucleotides are the two purines: Adenine and Guanine, and the 3 pyrimidines, Thymine, Uracil, and Cytosine. Uracil is only found in RNA, and thymine is only found in DNA. Adenine connects with thymine/uracil, and guanine connects with cytosine.

#chemistry #biochemistry #biology #sat #sat subject test #sat bio #biology studyblr #biochemistry studyblr #macromolecules #lipids #carbohydrates #nucleic acids #proteins #atoms #ionic bonding #covalent bonding #water #properties of water #h2o #h20

[redrockbluerock]

Here’s the golding anatomy thing i said i’d do

most of this is purely headcanons

First off- the drawings of Golden Queen and Sprocket at the sides are mostly just to establish how I draw them. 

i kinda give Sprocket my body type... i’m rounb ok

Live Gold vs Inert Gold- technically they’d look identical when solid, but making Inert gold more yellow just makes it easier to tell them apart. inert gold is basically just the gold you’re used to, while Live gold is basically their flesh and everything. No matter what the solid colour of Live gold is it always melts to the green colour.

Live gold comes in four colours naturally-  White, Yellow, Rose, and Green. Goldings will usually have one base colour and then a secondary colour. I’ve decided that Sprocket is Yellow/White, while Golden Queen is a Yellow/Rose golding. Tricolour Goldings can occur, but are a bit rarer.

That lil unnamed dude is just showing off the Green skin colour, which is incredibly rare as a base tone. think of it like albinism, except they don’t have melanin because they’re made of gold. its a little more common as a secondary tone

Patches of the secondary colour can either arise from birth marks or scarring. All of Sprocket’s patches are scars.

🅱️oneless- they’re gold, they don’t need bones. 

Eyes- two types- Faceted and Cabochon. internally they’re the same, both types have that weird brown-black fluid inside. The core is just easier to see on Faceted eye types.

Extremities- the hand-feet thing is just me hating human feet. Hands are fine though. originally i drew the idea as a silly joke but it stuck.

The lack of nails is something that stems from the official art. I noticed that in Series 1 Sprocket’s art she doesn’t have any fingernails, but in her Series 2 art she does. The claw jewelry (like what Golden Queen wears) or fake nails (made from inert gold) are just like a human painting their nails.

Hair- the hair is similar in texture to wires, being made of metal, but cannot conduct electricity. 

The teeth- Their teeth are basically just pearls. if a tooth cracks a new layer of nacre will form over it and it’ll be good as new, but if a tooth is broken out its gone and there’s just a gap there. a new tooth can be formed by implanting a starter for the nacre to grow over like a cultivated pearl- although some individuals choose not to do this.

Organs- The internal organs are all somewhat molten, and as a result are green. 

Blood- the blood is a darker colour compared to the external colours. Blood types are G, W, R, and Y. G is the universal donor similar to human O-. Golding Blood is not molten, but is liquid anyway. It Just Works.

The gums are the only external indicator of blood colour, being a lighter colour than the blood but darker than the skin tone

Due to being made entirely out of gold, Goldings are protective over the deceased. While most individuals aren’t ones to fight, preferring others to do it for them (Sprocket’s hobbies are destructive at times, and Golden Queen just likes to take matters into her own hands), Goldings who sense that someone’s interacted with “dead gold”, they will react violently, trying to get the gold off of the individual at any cost and give the remains a proper burial. If the interaction was short enough- say, one only touched the gold but put it back, they won’t attack. The only way to get them to calm down is to bury the dead gold yourself.

this does not work if the gold was gotten via grave robbing, even if the gold is put back.

Something i couldn’t draw out- Goldings are omnivores, but for them the definition extends to not only plants and meat, but also stones, metals, and minerals. They do regularly consume Inert gold. 

#skylanders #i dont know if that pixelized heart counts as gore its not dripping with blood or anything... #i just think inside meats are neat

[girlbookwrm]

BUG THEMED SUPERHERO MOVIE NO. 1

THE MIGHTY PRE-ENDGAME REWATCH CONTINUED

at the top of my notes for this it just says “JULY 17 2015″ underlined like four times. i don’t know what that means. what are you trying to say, past me? what are you trying to tell me??

anyway

This movie had a troubled youth. I literally cannot go into how troubled the youth of this film was it was that troubled. It’s like the bubble child of a disaster family. You meet this nice normal kid and then gradually you learn that the parents got divorced and then murdered each other and also all the siblings are in prison.

anyway moving on

TRISKELION! REMEMBER? FROM THAT MOVIE YOU REALLY LIKED??

digitally enyouthened michael douglas vs practically enagened hayley atwell

oh hey Other Howard

you haven’t long to live, FYI

ONE LAST GASP FROM THE BEST MARVEL LOGO

you shall be missed

this unexpected but very on point commentary on the US prison system is Most Welcome.

thank god it’s baskin robbins it could be so much worse, frankly

sooooooo

paul rudd’s immortal, right?

i mean we’re all agreed on that

that’s not even a real question

Baskin-Robbins always knows

this is a wild cut though

“Yes. I’m still alive.”

Evangeline Lilly’s bob is CRUSHING IT

this film montage is SO EXTRA???

literally the only reason Steve Rogers isn’t rolling in his grave is because he’s nnnNOT DEAD

my freedom senses are tingling.

tingling with rage

Hope’s Bitch Please face is the Bitch Pleasiest.

I love this family dynamic so so so much

it’s complex but also so loaded with genuine love and affection? 

wholesome content? in MY mcu? IT’S MORE LIKELY THAN YOU THINK

tho they do talk about him like he led a life of crime

he has a master’s

he broke the law one (1) time. right??

this is the creepiest thing Cross does

YOU DON’T JUST SNEAK UP ON PEOPLE IN THE TOILET DARREN

THAT’S GROSS AND WEIRD.

oh yeah and he turns this guy into goo

at least he washes his hands?

This whole thing would be really weird if you didn’t know the Pym Particle drives you crazy

The Roommate: IT DOES WHAT NOW?

(for those who don’t know, my understanding is that prolonged exposure to the the Pym Particle gives you rage issues and that was how the comics dealt with the fact that Hank Pym slapped janet around)

yes

comics are extremely yikes

it is known

“you deserve everything coming your way”

LUIS IS A HERO

A HERO

Scottothy Langward Lang

how are you this agile

HWY

I do really like the music, and apparently it’s in 7/4 time? Which is a DEMON tempo we spent a solid minute conducting along with it and yeah what the hell who wrote this they were a genius

Scotty how many people have you actually robbed? you’re. kind of good at this.

This is all extremely edgar wright

this whole movie is a bit like watching spot the edgar wright

where actually did he get the liquid nitrogen tho

oh hank

scott

scotty

scottothy

why are  you putting on the suit

The Roommate: this hits a lot of nope buttons for me: bugs, dust particles, being loud, rats in walls...

Me: You don’t like it do ya

The Roommate: I Do Not.

THIS is very Edgar Wright

FRIGGING CASSIE, MAN.

FRIGGING CASSIE

“I think... we should call the Avengers” Iconic

“That’s how you punch” Biconic

query: Are Crazy Ants Native?

THAT IS RUDE

“do i have a hill’s worth of ants?”

Sultry Garden Gnome: ddddDO I????

“think about cassie”

how

why

this makes no sense

why does it work

WHY is Scott here? Why Are You Talking About This With Scott Here? HE CANNOT LEAVE??

i weirdly like his old man space glasses

“I was trying to protect you” FROM WHAT??? SHE ALREADY KNOWS HER MOM IS DEAD ALL YOU’RE PROTECTING HER FROM IS THE FACT THAT HER MOM DIED A HERO???

How many days has this been by the way

don’t like this

don’t like that

It’s the FUCKING FALCON he’s SO BEAUTIFUL??

“it’s really important to me that Cap never finds out about this”

i love him so much?

thinking more about the pym particle makin ya crazy wouldn’t it have been a wild twist if Hank were evil?

darren y r u dressed like an undercover nazi

is it because ur an undercover nazi?

it just says “wombats?” here

i don’t? know why?

i really should’ve typed this up earlier

you gave them half of WHOSE xanax? is this how opioid crises start?

CASSIE IS A BOSS ASS BITCH WHO SLEEPS WITH EVERY SINGLE LIGHT ON AW YE

It’s impressive, what he does with the ants

but i don’t like it

nope. no thank you.

“going to the secondary location”

superhero landing

No Ant Left Behind

I’m actually surprised this looks so good, given the givens

the givens being that because they accelerated Ant Man’s release date the special effects team was SUUUUUUPER rushed.

tbf ants coming at you like that? It Is A Nightmare

why’d ya wipe the hard drives if you were gonna implodinate the building?

the comedy in flipping between small and large is just *kissy chef fingers*

It’s funny every time

but her room is gonna be FULL OF DEAD ANTS

i don’t like that

YIKES

I DON’T LIKE THAT

A Water Bear!!

The Wasp!!!

So there’s some kind of emotional/mental bond there? I don’t fly the arrow with my head that kind of thing?

But God This Family tho

POOTER!!

...

“... he said yes.”

#The Mighty Pre Endgame Rewatch #ant man #ok i only got one more done today but that's better than none more done today

[colortheorydesignco]

Turkey Tail : Part 2 | Tincturing

WATER OR ALCOHOL

In researching the most efficient method of extracting the medicinal constituents of Turkey Tail mushrooms, we discovered that there are widely differing opinions held amongst communities of herbalists and mycologists. Generally, medicinal compounds in mushrooms are extracted with alcohol, water or a combination of both ( a dual-extraction ). Certain compounds within any given plant material ( marc ) may require a specific extraction solvent ( menstruum ) to pull the compounds out of the physical matter into a liquid solution ( water-soluble vs. water-insoluble ). We will be attempting to extract both water-soluble (polysaccharides) and water-insoluble (sterols & triterpenes) elements from the Turkey Tail marc and, therefore, had planned for a dual-extraction.

SINGLE OR DOUBLE-MARC

There is additional debate as to whether or not the same marc should be processed by both menstruum types in a dual-extraction ( single-marc extraction vs. double-marc extraction ). Advocates of the double-marc extraction claim that high-proof alcohol may compromise the integrity of water-soluble compounds and, in that case, recommend a separate fresh mushroom marc should be used for each extraction phase. We were unable to find any truly conclusive scientific evidence that indicated whether single or double-marc would be most beneficial.

WHICH EXTRACTION PATH TO TAKE

We were feeling pretty confident that a single-marc dual-extraction would suffice, however in order to clear the air a bit, we turned to one of mycology’s most prominent and impassioned public figures, Paul Stamets. Paul is a mycologist by trade and owner/founder of Fungi Perfect, which offers a wide variety of mushroom based tinctures and supplements as the Host Defense product line. Paul can be found, professing his fascination with all things fungal, everywhere on the internet, including his TED Talk, the Joe Rogan Experience and the Tim Ferriss Show. Of course, a man as in demand as Mr. Stamets is not capable of responding to every inquiry, however he seems to have surrounded himself with a team of equally high-spirited and informative fungii lovers at Fungi Perfect. Following a series of correspondences, our planned tincturing path was corroborated by immensely detailed and generous feedback from Fungi Perfect. We set forth, with confidence, to produce a single-marc double-extracted Turkey Tail tincture, commencing with an alcohol-extraction followed by a water decoction.

DUSTING OFF THE MATH

Alcohol is known to be an effective solvent for extracting particular non-water-soluble components into solution but it also has a secondary benefit in that it acts as a preservative. Alcohol retards the decomposition of materials and inhibits bacterial growth thereby extends the shelf-life of the tincture . Generally, alcohol-based tinctures will target a standardized concetration of 25-35% alcohol to keep the tincture viable for an extended period of time. Our final dual-extract product will be an aggregate of two different fluid solutions, an alcohol extraction and a water decoction. Therefore, in order to realize a targeted alcohol concentration of 35%, some pre-planning and mathematics will be required.

We started out with a single 750mL bottle of 190-proof Everclear Grain alcohol but decided to increase the volume and, consequently, lower the alcohol concentration from the absurdly high 95%. Therefore, we added another 750mL of 80 proof Vodka, which increased the total volume of our alcohol solution to 1500mL. We made use of the following formula so that we could determine what the resulting alcohol concentration would be if we combined these two bottles of alcohol into a single solution:

To determine the ultimate alcohol concentration of our Everclear and Vodka solution…

This first bit of math lets us know exactly what the beginning alcohol concentration of our tincture will be. We will call upon MATH further down the line when we will need to combine the two resulting solution volumes from our dual-extraction (alcohol extraction and water decoction) together and still hit that target alcohol concentration of approximately 35%. Now that we have our alcohol solution prepared, we will begin with our alcohol extraction.

▲

The TINCTURING Process

ALCOHOL EXTRACTION

To get started with the alcohol extraction of our mushrooms we needed three items:

1. The canning jar of dried Turkey Tail mushrooms stored in our pantry

2. A high-power blender (or food processor)

3. An alcohol-based menstruum.

As mentioned earlier, we had a bit more dried Turkey Tail matter than we initially anticipated so we added a 750mL bottle of 80-proof Vodka to a 750mL bottle of 190-proof Everclear Grain Alcohol, resulting in a 65% alcohol solution.

We divided our mushrooms into more manageable batches for the size of our blender cup

We pulverized the dry mushrooms

We added some of the alcohol solution & pulverized again

The saturated and well pulverized matter was then added to a canning jar

We topped off the canning jar with the remainder of our 65% alcohol solution

We labeled the jar with the canning date & the alcohol extraction end-date.

The alcohol extract was set aside in a cool, dark kitchen cupboard for an entire month.

We agitated the solution on a daily basis to ensure consistent saturation of all matter.

After an entire month of daily agitation and patience we were ready to carry on with our dual-extraction

PRESSING THE ALCOHOL EXTRACTION

The final concluding step in the alcohol extraction is to separate the liquid from the solid. Many herbalists will stay true to the roots of tradition and utilize cheesecloth, which produces perfectly acceptable results. We opted for what we considered to be a far less messy and more efficient method, which was to use some sort of a metal press which would be capable of applying more mechanical force when pressing liquid from solids. We made use of a stainless steel frech press followed by a secondary filtering with a fine mesh sieve. A commercial fruit press or a potata ricer would also make for good presses.

From the original 1500mL alcohol solution we ended up pressing 1000mL of extract

We canned the alcohol extract and set it aside in the fridge while we proceeded with the water decoction

WATER DECOCTION

For the water decoction we simply take the dried, pressed Turkey Tail matter from the alcohol extraction and cover it with water, bring to boil and reduce for an hour or two until we have the the right volume to combine with our alcohol extract. So how do we know precisely what volume the water decoction should be reduced to? It’s time to make use of MATH once again!

We just finished our alcohol extraction and set a 1000mL solution of 65% alcohol extract aside in the refrigerator. If we wish to generate a tincture with a total alcohol concentration of, say, 33.75% how much of the water decoction solution would we need to add to the 1000mL of alcohol extract to dilute the alcohol concetration down from 65% to 33.75%? To figure this out, we will revisit the alcohol concentration formula that we used above:

This time, however, we are trying to solve for Total Volume…

which becomes…

and, voila….

Therefore, we would need 1000mL of liquid product from the water decoction to mix with the 1000mL of alcohol extract to give us the total resulting volume of 2000mL and, ultimately, the 33.75% alcohol concentration. From what we’ve read, the amount of water that you start the decoction with is sort of arbitrary. Make sure it’s enough to cover and saturate all of the plant matter and be sure to add water throughout the reduction if too much has evaporated. We started out by adding 3000mL of water and occasionally adding a bit more throughout the decoction. Prior to beginning, we made a mental note of what 1000mL of liquid looked like in the pot so that we could tell when the solution had reduced down to near the desired 1000mL.

The water decoction commenced…

We readied the dried marc leftover from the alcohol extraction

We added the marc to a stock pot

3000mL of water was added

The solution was brought to a boil and simmered for two hours

We stirred occasionally and added small amounts of water throughout

Again, we pressed the liquid from the solids using the stainless steel french press

We ended up with 1000mL of liquid from our water decoction

COMBINE SOLUTIONS AND BOTTLE

We ended up with two solutions of 1000mL each, so we could easily combine the two to make one 2000mL solution with a 33.75% alcohol concentration. What you choose to do with the tincture from this point on would be totally up to you. Due to the alcohol content, the tincture will remain stable for years. We decided to print some nice labels, distribute some of the tincture into 4mL dropper bottles and then keep the remaining portion refrigerated in a large amber glass bottle.

Water decoction (left) and alcohol extraction (right)

Combine the alcohol extract and water decoction solutions

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[linhgd9]

Pharmaceutical Fill and Finish Outsourcing Market Introducing New Industry Dynamics Through Swot Analysis|, Abbott Laboratories, Teva Pharmaceuticals Industries Ltd

LOS ANGELES, United States: QY Research offers an overarching research and analysis-based study on, “Global Pharmaceutical Fill and Finish Outsourcing Market Report, History and Forecast 2016-2027, Breakdown Data by Companies, Key Regions, Types and Application“. Analysts have used primary and secondary research methodologies to determine the path of the market. The data includes historic and forecast values for a well-rounded understanding.The researchers and analysts who have prepared the report used an advanced research methodology and authentic primary and secondary sources of market information and data. It is a phenomenal compilation of important studies that explore the competitive landscape, segmentation, geographical expansion, and revenue, production, and consumption growth of the global Pharmaceutical Fill and Finish Outsourcing market. Players can use the accurate market facts and figures and statistical studies provided in the report to understand the current and future growth of the global Pharmaceutical Fill and Finish Outsourcing market. The report offers an in-depth assessment of key market dynamics, the competitive landscape, segments, and regions in order to help readers to become better familiar with the global Pharmaceutical Fill and Finish Outsourcing market.

This report includes assessment of various drivers, government policies, technological innovations, upcoming technologies, opportunities, market risks, restrains, market barriers, challenges, trends, competitive landscape, and segments which gives an exact picture of the growth of the global Pharmaceutical Fill and Finish Outsourcing market.

Top Companies/Manufacturers: , Abbott Laboratories, Teva Pharmaceuticals Industries Ltd, Piramal Enterprises Ltd., Dr. Reddys Laboratories Ltd., Patheon N.V., Ranbaxy Laboratories Limited, MabPlex Inc., Wockhardt Limited, Cytovance Biologics, Sun Pharmaceutical Industries Ltd. Market Segment by Product Type: Organic Substances Isolated from Animal Origin Organic Substances Isolated from Microorganisms Inorganic Substances Market Segment by Application: Solids Semi-Solids Liquids

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  Competitive Landscape

Competitor analysis is one of the best sections of the report that compares the progress of leading players based on crucial parameters, including market share, new developments, global reach, local competition, price, and production. From the nature of competition to future changes in the vendor landscape, the report provides in-depth analysis of the competition in the global Pharmaceutical Fill and Finish Outsourcing market.

Key questions answered in the report:

What is the growth potential of the Pharmaceutical Fill and Finish Outsourcing market?

Which product segment will grab a lion’s share?

Which regional market will emerge as a frontrunner in the coming years?

Which application segment will grow at a robust rate?

What are the growth opportunities that may emerge in the Interactive Patient Engagement Systems industry in the years to come?

What are the key challenges that the global Pharmaceutical Fill and Finish Outsourcing market may face in the future?

Which are the leading companies in the global Pharmaceutical Fill and Finish Outsourcing market?

Which are the key trends positively impacting the market growth?

Which are the growth strategies considered by the players to sustain hold in the global Pharmaceutical Fill and Finish Outsourcing market

TOC

1 Market Overview of Pharmaceutical Fill and Finish Outsourcing 1.1 Pharmaceutical Fill and Finish Outsourcing Market Overview 1.1.1 Pharmaceutical Fill and Finish Outsourcing Product Scope 1.1.2 Pharmaceutical Fill and Finish Outsourcing Market Status and Outlook 1.2 Global Pharmaceutical Fill and Finish Outsourcing Market Size Overview by Region 2016 VS 2021VS 2027 1.3 Global Pharmaceutical Fill and Finish Outsourcing Market Size by Region (2016-2027) 1.4 Global Pharmaceutical Fill and Finish Outsourcing Historic Market Size by Region (2016-2021) 1.5 Global Pharmaceutical Fill and Finish Outsourcing Market Size Forecast by Region (2022-2027) 1.6 Key Regions, Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 1.6.1 North America Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 1.6.2 Europe Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 1.6.3 Asia-Pacific Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 1.6.4 Latin America Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 1.6.5 Middle East & Africa Pharmaceutical Fill and Finish Outsourcing Market Size (2016-2027) 2 Pharmaceutical Fill and Finish Outsourcing Market Overview by Type 2.1 Global Pharmaceutical Fill and Finish Outsourcing Market Size by Type: 2016 VS 2021 VS 2027 2.2 Global Pharmaceutical Fill and Finish Outsourcing Historic Market Size by Type (2016-2021) 2.3 Global Pharmaceutical Fill and Finish Outsourcing Forecasted Market Size by Type (2022-2027) 2.4 Organic Substances Isolated from Animal Origin 2.5 Organic Substances Isolated from Microorganisms 2.6 Inorganic Substances 3 Pharmaceutical Fill and Finish Outsourcing Market Overview by Application 3.1 Global Pharmaceutical Fill and Finish Outsourcing Market Size by Application: 2016 VS 2021 VS 2027 3.2 Global Pharmaceutical Fill and Finish Outsourcing Historic Market Size by Application (2016-2021) 3.3 Global Pharmaceutical Fill and Finish Outsourcing Forecasted Market Size by Application (2022-2027) 3.4 Solids 3.5 Semi-Solids 3.6 Liquids 4 Pharmaceutical Fill and Finish Outsourcing Competition Analysis by Players 4.1 Global Pharmaceutical Fill and Finish Outsourcing Market Size by Players (2016-2021) 4.2 Global Top Players by Company Type (Tier 1, Tier 2 and Tier 3) & (based on the Revenue in Pharmaceutical Fill and Finish Outsourcing as of 2020) 4.3 Date of Key Players Enter into Pharmaceutical Fill and Finish Outsourcing Market 4.4 Global Top Players Pharmaceutical Fill and Finish Outsourcing Headquarters and Area Served 4.5 Key Players Pharmaceutical Fill and Finish Outsourcing Product Solution and Service 4.6 Competitive Status 4.6.1 Pharmaceutical Fill and Finish Outsourcing Market Concentration Rate 4.6.2 Mergers & Acquisitions, Expansion Plans 5 Company (Top Players) Profiles and Key Data 5.1 Abbott Laboratories 5.1.1 Abbott Laboratories Profile 5.1.2 Abbott Laboratories Main Business 5.1.3 Abbott Laboratories Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.1.4 Abbott Laboratories Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.1.5 Abbott Laboratories Recent Developments 5.2 Teva Pharmaceuticals Industries Ltd 5.2.1 Teva Pharmaceuticals Industries Ltd Profile 5.2.2 Teva Pharmaceuticals Industries Ltd Main Business 5.2.3 Teva Pharmaceuticals Industries Ltd Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.2.4 Teva Pharmaceuticals Industries Ltd Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.2.5 Teva Pharmaceuticals Industries Ltd Recent Developments 5.3 Piramal Enterprises Ltd. 5.3.1 Piramal Enterprises Ltd. Profile 5.3.2 Piramal Enterprises Ltd. Main Business 5.3.3 Piramal Enterprises Ltd. Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.3.4 Piramal Enterprises Ltd. Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.3.5 Dr. Reddys Laboratories Ltd. Recent Developments 5.4 Dr. Reddys Laboratories Ltd. 5.4.1 Dr. Reddys Laboratories Ltd. Profile 5.4.2 Dr. Reddys Laboratories Ltd. Main Business 5.4.3 Dr. Reddys Laboratories Ltd. Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.4.4 Dr. Reddys Laboratories Ltd. Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.4.5 Dr. Reddys Laboratories Ltd. Recent Developments 5.5 Patheon N.V. 5.5.1 Patheon N.V. Profile 5.5.2 Patheon N.V. Main Business 5.5.3 Patheon N.V. Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.5.4 Patheon N.V. Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.5.5 Patheon N.V. Recent Developments 5.6 Ranbaxy Laboratories Limited 5.6.1 Ranbaxy Laboratories Limited Profile 5.6.2 Ranbaxy Laboratories Limited Main Business 5.6.3 Ranbaxy Laboratories Limited Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.6.4 Ranbaxy Laboratories Limited Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.6.5 Ranbaxy Laboratories Limited Recent Developments 5.7 MabPlex Inc. 5.7.1 MabPlex Inc. Profile 5.7.2 MabPlex Inc. Main Business 5.7.3 MabPlex Inc. Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.7.4 MabPlex Inc. Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.7.5 MabPlex Inc. Recent Developments 5.8 Wockhardt Limited 5.8.1 Wockhardt Limited Profile 5.8.2 Wockhardt Limited Main Business 5.8.3 Wockhardt Limited Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.8.4 Wockhardt Limited Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.8.5 Wockhardt Limited Recent Developments 5.9 Cytovance Biologics 5.9.1 Cytovance Biologics Profile 5.9.2 Cytovance Biologics Main Business 5.9.3 Cytovance Biologics Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.9.4 Cytovance Biologics Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.9.5 Cytovance Biologics Recent Developments 5.10 Sun Pharmaceutical Industries Ltd. 5.10.1 Sun Pharmaceutical Industries Ltd. Profile 5.10.2 Sun Pharmaceutical Industries Ltd. Main Business 5.10.3 Sun Pharmaceutical Industries Ltd. Pharmaceutical Fill and Finish Outsourcing Products, Services and Solutions 5.10.4 Sun Pharmaceutical Industries Ltd. Pharmaceutical Fill and Finish Outsourcing Revenue (US$ Million) & (2016-2021) 5.10.5 Sun Pharmaceutical Industries Ltd. Recent Developments 6 North America 6.1 North America Pharmaceutical Fill and Finish Outsourcing Market Size by Country (2016-2027) 6.2 United States 6.3 Canada 7 Europe 7.1 Europe Pharmaceutical Fill and Finish Outsourcing Market Size by Country (2016-2027) 7.2 Germany 7.3 France 7.4 U.K. 7.5 Italy 7.6 Russia 7.7 Nordic 7.8 Rest of Europe 8 Asia-Pacific 8.1 Asia-Pacific Pharmaceutical Fill and Finish Outsourcing Market Size by Region (2016-2027) 8.2 China 8.3 Japan 8.4 South Korea 8.5 Southeast Asia 8.6 India 8.7 Australia 8.8 Rest of Asia-Pacific 9 Latin America 9.1 Latin America Pharmaceutical Fill and Finish Outsourcing Market Size by Country (2016-2027) 9.2 Mexico 9.3 Brazil 9.4 Rest of Latin America 10 Middle East & Africa 10.1 Middle East & Africa Pharmaceutical Fill and Finish Outsourcing Market Size by Country (2016-2027) 10.2 Turkey 10.3 Saudi Arabia 10.4 UAE 10.5 Rest of Middle East & Africa 11 Pharmaceutical Fill and Finish Outsourcing Market Dynamics 11.1 Pharmaceutical Fill and Finish Outsourcing Industry Trends 11.2 Pharmaceutical Fill and Finish Outsourcing Market Drivers 11.3 Pharmaceutical Fill and Finish Outsourcing Market Challenges 11.4 Pharmaceutical Fill and Finish Outsourcing Market Restraints 12 Research Finding /Conclusion 13 Methodology and Data Source 13.1 Methodology/Research Approach 13.1.1 Research Programs/Design 13.1.2 Market Size Estimation 13.1.3 Market Breakdown and Data Triangulation 13.2 Data Source 13.2.1 Secondary Sources 13.2.2 Primary Sources 13.3 Disclaimer 13.4 Author List

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[cinnvgc]

VGC17 - Trick Room + Anti-Meta

Here’s a redo of my first analysis/RMT, which Tumblr ate earlier after I spent two hours on it. Out of sheer spite, I put way more effort into making this post look nice. So, this team may look a little odd at first glance, and it has some glaring weaknesses, but it definitely packs a punch. Damage calcs were done by @alexandraprime! Thank you for handling that for me!

Porygon2 @ Eviolite Ability: Download Level: 50 EVs: 244 HP / 76 Def / 188 SpD Sassy Nature IVs: 0 Atk / 0 Spe  - Ice Beam  - Toxic  - Recover  - Trick Room  So, first up, we have Porygon2, the first Pokemon I put onto the team. This is my personal favorite wall because of how effective it is at it and because of how cute it is. Just look at the gif! It’s so cute?? Anyway! Initially, I wanted to bluff a Trick Room team to make my opponent take unnecessary precautions after seeing the team preview, but I later decided against it and decided to just run an actual TR team, as that was much simpler than bluffing it. Porygon2 plays the role of the Trick Room setter and wall for this team, with Toxic as its primary source of damage and Ice Beam to scare off dangerous ‘mons like Garchomp. Recover helps it stick around for as long as possible to sustain Trick Room for the team.

Araquanid @ Waterium Z Ability: Water Bubble Level: 50 EVs: 252 HP / 252 Atk / 4 Def Brave Nature IVs: 0 Spe  - Liquidation  - Lunge  - Wide Guard  - Protect  Next up is a Pokemon I initially disliked due to my arachnophobia, but have now come to appreciate due to its raw offensive power. Thanks to Water Bubble, Liquidation jumps up from an 85 BP move to an impressive 170 BP, making it quite a threat. With Waterium Z, Araquanid’s Liquidation becomes an absolute nuke in the form of a 320 BP Hydro Vortex, allowing it to break through walls with ease. Lunge is on the set for dealing with anything weak to Bug or immune to Water, as well as for crippling physical attackers with the guaranteed Attack drop. Wide Guard provides the team with some protection from moves like Earthquake and Rock Slide, and is essential for helping the team deal with powerful threats like Torkoal. Protect is there in case Araquanid is targeted by both opposing Pokemon, allowing it to stay safe and provide an opening for its partner.

Braviary @ Choice Band Ability: Defiant Level: 50 EVs: 252 HP / 252 Atk / 4 SpD IVs: 0 Spe Brave Nature  - Brave Bird  - Return  - Rock Slide  - Superpower  Braviary is a bit of an oddball, as it isn’t exactly common in any format. However, this gives it a bit of a surprise factor as my counter to the current Intimidate-heavy meta. Defiant allows it to punish Intimidators, giving it +2 Attack for every Intimidate, countering the stat drop and leaving it with +1 Attack. Post-Intimidate, Braviary can OHKO every common Intimidator with ease. +1 252+ Atk Choice Band Braviary Brave Bird vs. 244 HP / 188 Def Arcanine: 235-277 (119.8 - 141.3%) -- guaranteed OHKO +1 252+ Atk Choice Band Braviary Brave Bird vs. 4 HP / 0 Def Gyarados: 295-348 (172.5 - 203.5%) -- guaranteed OHKO (Can also OHKO with Rock Slide) +1 252+ Atk Choice Band Braviary Brave Bird vs. 4 HP / 0 Def Salamence: 292-345 (170.7 - 201.7%) -- guaranteed OHKO (Can also OHKO with Return and Rock Slide) As you can see, this one is a little ridiculous in terms of damage output. However, due to Brave Bird’s recoil, Braviary’s time on the field will be short-lived, and since it only performs optimally against Intimidators, it will usually only be used in situations where it provides necessary coverage or can punish Intimidators. The entire set is composed of Braviary’s highest damaging moves from its very limited movepool, making the best of what it has to optimize its damage output.

Torkoal @ Firium Z Ability: Drought Level: 50 EVs: 252 HP / 4 Def / 252 SpA Quiet Nature IVs: 0 Atk / 0 Spe  - Eruption  - Heat Wave  - Solar Beam  - Protect  Torkoal is certainly an offensive threat, boasting high BP STABs with weather to boost their power even further. That, coupled with its solid bulk and blazing Speed under Trick Room’s effects, make it a solid threat that should not be taken lightly. Eruption is the main STAB of choice, with Heat Wave as a backup for when Torkoal’s HP has dropped low enough for Eruption to become inferior in terms of damage. Solar Beam is my coverage move of choice for dealing heavy damage to bulky Water types like Milotic and Slowbro, with Protect filling the final slot to make for some good potential game changing predictions. With Firium Z, a full health Eruption (150 BP) can become a devastating one-time 200 BP Inferno Overdrive, allowing it to punch some serious holes in bulkier teams. Since the team is running two Z-Move users, only one will be run at a time and whichever fits the situation best will be picked.

Tapu Bulu @ Assault Vest Ability: Grassy Surge Level: 50 EVs: 108 HP / 252 Atk / 148 SpD Brave Nature IVs: 0 Spe  - Wood Hammer  - Superpower  - Rock Slide  - Horn Leech  Tapu Bulu is by no means an oddball, but the overall set and spread I’m running can certainly be classified as ‘odd’. With this much Special Defense investment, it can survive many situations it has no business surviving. In fact, this spread allows it to check specially offensive Salamence with ease, as it can shrug off its Flamethrowers and strike back with a super effective Rock Slide. 252 SpA Salamence Flamethrower vs. 108 HP / 148 SpD Assault Vest Tapu Bulu: 56-66 (35.2 - 41.5%) -- 76.9% chance to 3HKO after Grassy Terrain recovery 44+ Atk Celesteela Heavy Slam (120 BP) vs. 108 HP / 0 Def Tapu Bulu: 140-168 (88 - 105.6%) -- 25% chance to OHKO 0 SpA Arcanine Flamethrower vs. 108 HP / 148 SpD Assault Vest Tapu Bulu: 62-74 (38.9 - 46.5%) -- guaranteed 3HKO after Grassy Terrain recovery 252+ SpA Charcoal Torkoal Heat Wave vs. 108 HP / 148 SpD Assault Vest Tapu Bulu in Sun: 108-128 (67.9 - 80.5%) -- guaranteed 2HKO after Grassy Terrain recovery 252+ SpA Pelipper Hurricane vs. 108 HP / 148 SpD Assault Vest Tapu Bulu: 102-120 (64.1 - 75.4%) -- guaranteed 2HKO after Grassy Terrain recovery 252 SpA Ninetales-Alola Blizzard vs. 108 HP / 148 SpD Assault Vest Tapu Bulu: 84-102 (52.8 - 64.1%) -- guaranteed 2HKO after hail damage and Grassy Terrain recovery It can survive a lot of things it wouldn’t otherwise be able to, as you can see from the calculations, and it most of these settings, it would just KO the attacker on the next turn, assuming it already had a chance to get off some damage due to it outspeeding with Trick Room. Wood Hammer is the main STAB move on this set, with Horn Leech as a secondary STAB to provide added recovery on top of Grassy Terrain. Superpower provides decent coverage and is a nice option for dealing massive amounts of damage to Porygon2 and Snorlax. Rock Slide allows Tapu Bulu to disrupt the opponent’s team with occasional flinches and heavy damage, thanks to its massive Attack stat. Porygon2 and Torkoal both appreciate Grassy Terrain’s recovery, as it allows them to sustain themselves for longer than they would otherwise be able to.

Arcanine @ Sitrus Berry Ability: Intimidate Level: 50 EVs: 244 HP / 188 Def / 76 SpD Calm Nature IVs: 0 Atk  - Flamethrower  - Snarl  - Will-O-Wisp  - Morning Sun  The best boy, Arcanine, provides the team with nice damage control by crippling both physical and special threats alike with Intimidate, Will-o-Wisp, and Snarl. Morning Sun and its Sitrus Berry provide it with enough recovery to let it do its job more effectively, especially when paired up with Torkoal. Flamethrower is the STAB move of choice, dealing decent damage when boosted by Torkoal’s Drought. Overall, a very good boy, 10/10 would high-five.

#pokemon #pokemon sun and moon #porygon2 #araquanid #braviary #torkoal #tapu bulu #arcanine #pokemon vgc #my teams

[lois-sketchbook]

[Animation Principles analysis 4- ‘Shhhh//We’ll Never Tell’]

Squash and stretch:

The first example of squash and stretch appears at 0:12 seconds into the video; it creates a liquidation of the objects being manipulated, allowing the video to seemingly effortlessly transition into the next motion. We next see squash and stretch being used in conjunction with anticipation and follow through at 0:30 seconds into the video- giving the pre-established cube a feeling of flexibility and change ability contrasting with the prior geometric imagery. Squash and stretch is also used to effectively snap shapes into smaller versions of themselves. 

Ease in/out & Anticipation:

Throughout the video the use of anticipation amplifies each movement; allowing the viewer to understand fast and sharp motion as an indication of what is about to happen has been given. The anticipation from 0:30-0:40 seconds is particularly noticeable and works very effectively regarding motion and aesthetics. 

Staging and Appeal 

Staging throughout the animation is quite central keeping the viewers focus on the ever-morphing cube that travels through the video. This combined with the simplistic colour scheme makes the animation generally visually appealing to watch. When the colour scheme shifts from warm tones seen throughout the first half of the video to a sudden shift to cold tones utilising light blues and white the tone of the animation shifts whilst still maintaining stylistic aspects (allowing the animation to remain cohesive). 

Straight Ahead vs Pose to Pose:

This animation seems to have been completed in a pose to pose fashion as each movement holds deliberate purpose which can be seen through the timing and spacing  of the animation as well as the anticipation. Animating this could work by using a straight ahead method, however I believe that it would be less effective if completed in that manner due to the lack of pre-production/planning involved in straight ahead animation. 

Follow through & Overlapping Action:

Overlapping action can be seen constantly throughout the animation as each movement/motion directly impacts the next; creating a sense of direction and allowing the animation to run smoothly with seamless transitions that are in reality sharp and abrupt when looking out for these changes but go almost unnoticed when watching the animation in a non-analytical fashion. 

Arcs:

The use of arcs can be seen around the half minute mark to the forty second mark as arrows make circular motion around the cube. This is noticeable again at 0:50-0:55

Secondary Action:

Throughout the animation secondary action is consistently present with the main primary action being the cube (which remains the vocal point of the animation throughout). Secondary action surrounding the cube can also at points directly interact with it, shaping the direction of the animation. This is particularly appealing as a sense of relation is being built between the cube and the ever-changing surrounding objects; engaging the viewer and adding to the aesthetics of the video. 

Timing/Spacing:

Throughout the animation there is a clear sense of understanding regarding timing and spacing; slower actions are used for emphasis, portraying weight and force as well as attributing to the anticipation, and faster actions can be used to deceive the audience/ make drastic changes that go almost unnoticed such as the sudden shifts in background colour that take place at 0:22 and 0:45. The use of timing and spacing also gives the cube a sense of character, as if it is going on a journey of some sort. 

Exaggeration:

Exaggeration can be seen in relation to the sudden changes in scale present within the animation, however as there is no character based animation the use of exaggeration isn’t very prominent within the video.

Solid Drawing:

Solid drawing is quite evident within this animation as the 3D form has been clearly established from the beginning- this has been done using rotation of the object and capturing it from multiple angles. Decisions regarding design appear intentional which would also be suggested by the presence of a design team responsible for the video:

[Directed by Giant Ant Producer: Liam Hogan Creative Direction: Jay Grandin Art Direction & Design: Eric Pautz Additional Design: Rafael Mayani, Jay Grandin Animation: Jay Grandin, Nicholas Ferreira Additional Animation: Henrique Barone Music + SFX: Antfood]

#motion graphics #animation principles

[adriansmithcarslove]

A Better Battery? A Survey of What Might Come after Lithium-Ion

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From the February 2017 issue

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How we store energy will be critical to the future of the electric car. While lithium-ion batteries are likely to remain the standard for at least the next decade, academic researchers and startup companies are racing to discover, design, and manufacture alternatives that will move beyond the limits of today’s chemistries. The following three technologies show the greatest potential:

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Reduction-Oxidation Flow

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In brief: Here, energy is stored in tanks as two liquid electrolytes rather than in the positive and negative electrodes. The electrolytes generate electricity as they’re pumped through the battery cells. Recharging can occur either onboard by reversing the process or by replacing the electrolyte at a fuel station.

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What might stop it: Many experts believe that achieving adequate range with a flow battery will require storage tanks too large to be practical in a vehicle.

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Where it stands: NanoFlowcell, a company based in Liechtenstein, claims that it has a working flow-cell prototype vehicle that drove for 14 hours at city speeds with two 42-gallon tanks of electrolytes, although skepticism runs high in the scientific community. A startup founded by MIT researchers, 24M recently pivoted from reduction-oxidation flow batteries to what it calls semisolid lithium-ion batteries, specifically due to the packaging constraints of the large storage tanks.’

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Solid-State Lithium-Ion

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In brief: A solid ceramic electrolyte replaces the liquid electrolyte in today’s lithium-ion cells, leading to a battery that is nonflammable, doesn’t degrade over time, and doubles the amount of energy that can be stored in a given volume. That last part is possible because the solid electrolyte enables the use of pure metallic lithium in the negative electrode. The performance of solid-state batteries also improves with heat, eliminating the need for liquid cooling.

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What might stop it: The ceramic electrolyte is up to five times heavier than the liquid alternative, and the thin, brittle sheets will need protection from jarring road impacts. Perform­ance also suffers in low temperatures.

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Where it stands: Dyson, the vacuum manufacturer that also has a grant from the British government to build an electric car, purchased solid-state-battery startup Sakti3 in 2015. However, Sakti3 uses a thin-film production method that likely won’t scale for automotive applications. Researchers at the Sakamoto Group are working to produce the ceramic material in bulk with batches of powder.

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2017 Chevrolet Volt Premier vs. 2017 Toyota Prius Prime Advanced

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The Differences between Hybrid and EV Batteries

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What Will It Take for EVs to Go Mainstream?

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Metal-Air

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In brief: Part battery, part fuel cell, a metal-air cell uses the oxygen from air pumped through the battery to drive the electricity-­generating chemical reaction. This is much lighter than storing the oxidant as a solid material in the battery, resulting in batteries with up to 10 times the energy density of a lithium-ion one. ­Lithium-air batteries grab a lot of headlines, but there’s even more potential in zinc-air cells due to zinc’s abundance and low cost.

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What might stop it: Rechargeable metal-air batteries are a fairly recent development and have a limited number of charge-discharge cycles before their storage capacity significantly degrades.

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Where it stands: Arizona-­based Fluidic Energy has installed rechargeable zinc-air batteries in developing countries to act as buffers for unreliable electric grids. Tesla holds a patent for a vehicle that uses a metal-air battery as a range extender after the lithium-ion pack is depleted, thus limiting the number of charge cycles the secondary battery faces.

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[tutorsof]

Part 1 Question 1 of 20 The Southwind Camper Co. has as its primary goal to sell 10,000 camper trailers each year. From this type of objective, you can conclude that the company: A. has a marketing orientation.  B. does not adhere to the marketing concept.  C. has determined to satisfy existing customer needs.  D. wants to use a product development strategy.   Question 2 of 20 The implementation of the marketing concept in a company should produce company-wide managerial: A. appreciation of the consumer's role as it is related to the firm's existence, growth, and stability.  B. effort based on participation and interaction of company officers in establishing corporate and departmental goals.  C. concern with the effect of new products on the firm's present and future profit position.  D. attentiveness to all of the above.   Question 3 of 20 Strategic planning: A. includes all the activities that lead to the development of a clear organizational mission, organizational objectives, and appropriate strategies to achieve those objectives.  B. should emphasize current cash flows, market share gains, and earning trends.  C. cannot be used to prepare for inevitable changes in the market environment.  D. should be developed by and be the sole responsibility of the organization's top managers.   Question 4 of 20 During the 1940s, Odorono was a very popular, widely advertised antiperspirant. The product was manufactured by the Odorono Company in New York City. The product came in liquid and solid form and eliminated perspiration on hands, feet, forehead, and under arms. The most likely reason why this company no longer exists is: A. its lack of customer orientation.  B. a poorly chosen name.  C. its failure to modify its strategy to reflect the changing environment. D. a poor use of the promotional mix.   Question 5 of 20 Imagine a chain of steak restaurants that had as its mission statement to provide its customers with the world's best steaks. Changes in consumer tastes resulted in fewer customers for the steakhouses. In Rationale to decreased demand, the restaurant over a period of time added chicken, vegetarian lasagna, seafood, and pizzas to its menu. Now, the chain of restaurants can best be described as a(n): A. organization that adheres to a production orientation.  B. organization without any strategy.  C. drifting organization. D. organization that adheres to a selling orientation.   Question 6 of 20 Which of the following statements about a mission statement is true? A. Even though no one denies the importance of the mission statement, it is the least used of all of the management tools.  B. An effective mission statement takes an internal organizational focus.  C. A generalized mission statement is more effective than one that is specific because it allows the organization to respond quickly to a changing environment.  D. It is not uncommon for an organization to spend one to two years developing a useful mission statement.   Question 7 of 20 Slatescape is a relatively new company that mines and crushes slate for use as mulch in gardens. In order to __________, the managers of the company reviewed the historical records of the mine from which it is getting the slate. Its managers also determined that slate is available in only a few areas of the world. In addition, the managers examined its acceptance within the community, federal regulations, which affect its operation, and its existing and potential competitors. A. develop a mission statement  B. distinguish between primary and secondary objectives  C. develop an effective marketing mix  D. evaluate its marketing plan   Question 8 of 20 Belinda Nunez wants to open a gallery in which she will feature young Hispanic artists. She was unsure if the new business would succeed until she read in the local newspaper that 55 percent of the community in which she will be operating the gallery is Hispanic. Which of the following statements could describe this situation? A. Nunez needs to realize that even the most carefully conducted research can be fraught with errors. B. Nunez needs some primary marketing research before she invests her money and time in this project.  C. Nunez should make the decision to open the gallery based on her own experiences in the community-and not on marketing research alone.  D. All of the above statements can be used to describe this situation.   Question 9 of 20 Which of the following statements about marketing research is true? A. Marketing research proves the old adage, "You get what you pay for."  B. Many marketing managers view marketing research as the final answer to their problems.  C. You don't need intuition or experience when you have marketing research.  D. Good marketing research considers all the factors that could influence the success of a marketing strategy.   Question 10 of 20 Reading of Toledo, Inc., makes a streaked griddle that produces char-broiled looking meat without the grease flare-ups, the smoke, or the wasted energy. Sales have been down recently for its streaked griddle. Its marketing manager wonders if the sales decrease is due to consumer health concerns that grilled meat causes cancer. The manager wants to do marketing research to see if the firm needs to modify the product or do more consumer advertising. The marketing manager: A. is in the first stage of the market research process.  B. must realize this is a channel issue.  C. will have to rely solely on secondary data.  D. will next need to determine how the gathered data will be processed.   Question 11 of 20 The Five Ps of the research process are the purpose of the research, the plan of the research, the performance of the research, the processing of the research, and the: A. preparation of the research. B. predictability of the research.  C. promotion of the research results.  D. propagation of the research.  Question 12 of 20 By the end of the first stage of the marketing research process, managers and researchers should agree on: A. whether the company will do its own research or hire a marketing research specialist.  B. whether primary or secondary data will be used.  C. the specific question or questions the research is designed to investigate.  D. the type of quantitative research to be conducted.   Question 13 of 20 A research plan: A. explains the methodology, but does not justify its use.  B. is influenced by whether primary or secondary data are to be gathered.  C. is unaffected by who conducts the research. D. is created as part of the research processing stage.   Question 14 of 20 When the television show ER ran its final episode for the 2001-2002 season, it showed two smallpox victims and the subsequent quarantine of everyone who had been exposed to the smallpox. The day prior to the airing of the television show, the Center for Disease Control and Prevention released survey information stating that most Americans do not realize that naturally occurring smallpox has been eradicated from the world. The center's research report is an example of: A. quantitative primary data.  B. data mining.  C. secondary data.  D. research intended for internal marketing purposes.   Question 15 of 20 In terms of consumption decisions, middle class consumers prefer to: A. buy at a market that sells at a wholesale rates.  B. buy what is popular.  C. buy only the brands which sell at affordable prices.  D. analyze the market and select the best at the lowest prices.   Question 16 of 20 Which of the following statements about culture is true? A. In today's society, family is the key source of culture.  B. Educational institutions do not play a role in transmitting culture.  C. One's culture is based on one's wealth, skill, and power.  D. None of the above statements about culture is true.  Question 17 of 20 One of the reasons for the popularity of the Survivor television series is the interaction of urban vs. rural dwellers, baby boomers vs. Gen Xers, and devout Christians vs. agnostics. In other words, the producers of the shows select a variety of: A. subcultures.  B. social classes.  C. aspirational groups.  D. cultures.   Question 18 of 20 Which of the following is an example of a social influence on consumer behavior? A. The fashion editor of Seventeen magazine writes that any teen who wants to be well-dressed for the first day of school must wear a shirt that shows her bellybutton.  B. The manufacturers of a line of aromatherapy candles markets them at very exclusive stores.  C. When Arne went to the store to buy a new dress for Easter, she decided not to buy anything because of the crowded conditions of the store. D. Billie purchased a pair of Honey brand clogs instead of the Birkenstocks she wanted because the Birkenstocks were too expensive.   Question 19 of 20 Which of the following is the most valuable piece of information for determining the social class of your best friend's parents. A. How many years of schooling did they have? B. What is their ethnic background?  C. What is their combined annual income?  D. What are their occupations?   Question 20 of 20 Which of the following statements about social classes in the United States is true? A. The middle class is the largest class.  B. Less than five percent of the population in the U.S. belongs to the upper class.  C. The working class is defined as "family folk" who depend heavily on relatives for economic and emotional support.  D. The middle class is the group most likely to demand instant gratification.   Part 2Question 1 of 20 __________ consist of businesses that buy goods and services in order to produce other goods and services for sale. A. Government organizations  B. Organizational buyers  C. Nonprofit associations  D. Trade associations   Question 2 of 20 __________, or resellers, purchase to resell at a profit. A. Initiators  B. Marketing intermediaries  C. Users  D. Influencers   Question 3 of 20 Which of the following examples would most likely use straight rebuy? A. Contractors looking for a replacement for stucco for homebuilding buy autoclaved, aerated concrete panels.  B. A physicians' office buys a $35,000 endoscope for examining their patients' lungs.  C. A manufacturer of off-the-road vehicles practices just-in-time inventory and needs to arrange for the purchase of additional electric starters.  D. A cold-storage warehouse buys a $100,000 generator to keep its 200,000 square feet of storage area cold in the event of an electric outage.   Question 4 of 20 Which of the following is the best example of a modified rebuy? A. A contractor buys shingles for the roof of the 15th house he is building in Tara Woods subdivision.  B. The production manager for a meat processing plant is buying a $90,000 high-tech meat slicing machine that will save the company an estimated $20,000 annually in wastage.  C. The supermarket buys 24 replacement plastic pallets for storing food.  D. The purchasing department at a university makes a buying decision about its long distance telephone service provider.   Question 5 of 20 Which of the following is the best example of a new task purchase? A. A dentist who has been in practice for 10 years buys a replacement dental chair just like the old one.  B. The office manager for several lawyers signs the firm up with an Internet service provider.  C. A Dallas-based hotel chain with 120 hotels and resorts spends $1.6 million to protect itself from computer viruses.  D. A department store upgrades its security system by installing a second video camera at the employees' entrance to the store.   Question 6 of 20 Which of the following statements correctly describes the difference between how organizational buyers make purchases and how final consumers make their purchases? A. There is a greater emphasis on personal selling to organizational buyers than to final consumers.  B. Organizational buyers are more geographically dispersed than final consumers.  C. The buyer-seller relationships have fewer permutations in the consumer market than in business-to-business marketing.  D. The distribution channel for final consumers is shorter than for organizational buyers.   Question 7 of 20 A privately owned, small company with technology or production orientation will tend towards __________ decision making. A. autonomous B. joint decision  C. distributed  D. centralized   Question 8 of 20 Sole sourcing is advantageous to suppliers because it provides them with predictable and profitable demand and allows them: A. to market the products with their brand names.  B. to build long-term relationship with organizations.  C. to look at the advantages and disadvantages of the organization.  D. to deliver the products on time.   Question 9 of 20 Organizations can be divided into three groups based on differences in degree of employee commitment. These groups include: A. advertising, marketing, and finance.  B. HR, sales, and engineering.  C. innovative, adaptive, and lethargic firms.  D. planning, executing, and accomplishing tasks.   Question 10 of 20 __________ is the process by which buyers rate each potential supplier on various performance measures, such as product quality, on-time delivery, price, payment terms, and use of modern technology. A. Quantity research  B. New task purchases  C. Priori segmentation  D. Vendor analysis   Question 11 of 20 Deciding how to segment a market prior to conducting marketing research is commonly referred to as __________ segmentation. A. a priori  B. post-hoc  C. selective  D. autocratic   Question 12 of 20 Which of the following statements about market segmentation is true? A. Market segmentation is not needed if the organization plans to adopt a mass marketing strategy.  B. Market segmentation analysis precedes product positioning, the cornerstone of sound marketing planning.  C. The logic of market segmentation is quite simple and is based on the idea that a single product item can seldom meet the needs and wants of all consumers.  D. According to the model of market segmentation analysis, the marketing process begins with the determination of consumer needs and wants.   Question 13 of 20 At a strategic level consumer needs and wants are translated into: A. customer needs.  B. marketing needs.  C. primary data.  D. operational concepts.   Question 14 of 20 Real world segmentation has followed one of two general patterns, a priori segmentation approach and a __________ approach. A. post hoc segmentation  B. market segmentation  C. benefit segmentation  D. psychographic segmentation   Question 15 of 20 To delineate its current situation a company should conduct a: A. priori analysis.  B. mix contingency plans.  C. SWOT analysis.  D. marketing survey.   Question 16 of 20 What are the two most commonly used approaches for segmenting markets? A. Benefit segmenting and psychographic segmentation  B. Advertising segmentation and financial segmentation  C. Nonprofit and profit segmentation  D. Marketing segmentation and geodemographic segmentation   Question 17 of 20 Benefit segmentation attempts to measure consumer value systems and: A. benefits for a firm.  B. consumer loyalty.  C. consumer perceptions.  D. consumer locations.   Question 18 of 20 What does psychographic segmentation focus on? A. Qualitative research  B. Quantitative research  C. Test market  D. Consumer lifestyles   Question 19 of 20 What does the term "horizontal dimension" refer to? A. Cross-functional teams  B. Sales promotions  C. After-sale services  D. Primary motivations   Question 20 of 20 What does geodemographic segmentation identify? A. Marketing ideas  B. Specific households in a market by focusing on local neighborhood geography to create classifications of actual, addressable, mapable neighborhoods where people live and shop  C. The height of mountains  D. Marketing strategies that are used to make decisions for future profits for the company   Part 3Question 1 of 20 A product is the sum of the physical, psychological, and __________ satisfactions the buyer derives from purchase, ownership, and consumption. A. physical  B. sociological  C. cognitive  D. personal   Question 2 of 20 Convenience goods, shopping goods, and specialty goods are the three classes of: A. dual branding.  B. lethargic organization.  C. organizational goods.  D. consumer goods.   Question 3 of 20 For certain products there are a limited number of buyers; this is known as a(n): A. generic product.  B. horizontal market.  C. vertical market.  D. extended product.   Question 4 of 20 Which of the following is the best example of a shopping good? A. A home security system  B. A bottle of Snapple pink lemonade  C. A pair of fingernail clippers  D. A truckload of bricks   Question 5 of 20 What does it mean when you say the market for a box of impact eye goggles is horizontal? A. It means the market is deep.  B. It means the market is restricted to just a few industries.  C. It means the market has numerous middlemen.  D. It means the market is anyone that needs eye products.   Question 6 of 20 In a technical sense, quality can refer to physical traits such as features, performance, reliability, durability, aesthetics, serviceability, and __________ specifications. A. buyer derives to  B. conformance to  C. conjunction with  D. acceptance of   Question 7 of 20 __________ refers to what the customer receives in exchange for what the customer gives. A. Quality  B. Product mix  C. Value  D. Line extension   Question 8 of 20 What is the legal term for a product or service brand? A. Symbol  B. Style C. Trademark  D. Quality   Question 9 of 20 What does the line extension approach use? A. Symbol  B. Brand name to facilitate entry into a new market product  C. An expansion of business links  D. Large-volume production runs   Question 10 of 20 A product audit by a cereal manufacturer would: A. categorize the cereals produced within its industry as to product similarities and differences.  B. determine if the company should delete its Spider-Man brand cereal.  C. analyze the sales levels of all cereals in its competitive environment. D. determine the competitive advantage of each brand of cereal in the market.   Question 11 of 20 Marketing dimensions refer to price, promotion, strategy, and: A. channels of distribution.  B. product features.  C. launch offers.  D. competitive environments.   Question 12 of 20 A broader approach to the new product question is the one developed by H. Igor Ansoff in the form of: A. corporate marketing.  B. marketing mix.  C. growth vectors.  D. benchmarking.   Question 13 of 20 The primary reason for new product failure is the inability of the selling company to match its offering to the: A. needs of the customers.  B. required competition.  C. prevailing price.  D. product development cycle.   Question 14 of 20 Products that are inventions are known as: A. new-to-the-world products. B. new category entry.  C. an addition to product line.  D. a product improvement.   Question 15 of 20 Avon first marketed its Skin So Soft lotion as a body lotion so it would have a product to compete with other similar body lotions. Today, Avon promotes its Skin So Soft lotion as an insect repellant that is good to your skin. In which of the new product categories would Skin So Soft lotion fall? A. New-to-the-world product  B. New category entry  C. An addition to product line  D. Repositioning   Question 16 of 20 __________ denotes a growth direction through the increase in market share for present product markets. A. "Market penetration"  B. "Marketing mix"  C. "Growth vectors"  D. "Market development"   Question 17 of 20 What does out-rotating involve? A. That salesmen should be exchanged with competing firms from time to time  B. That managers and salesmen should exchange jobs periodically  C. That employees should be placed in positions that require direct contact with customers, competitors, and other key outside groups  D. That new product ideas should be brought in from outside the firm   Question 18 of 20 Strategic risk involves: A. putting out money to advertise new ideas.  B. not matching the role or purpose of a new product with a specific strategic need or issue of the organization.  C. the use of new technology to produce the product at a profit.  D. the cost of testing concepts.  Question 19 of 20 A strategic alliance is best defined as: A. a short-term relationship aimed at winning a market segment.  B. a relationship between a business and its customers.  C. a long-term partnership between two organizations designed to accomplish the strategic goals of both parties.  D. a relationship between a business and the community in which it is headquartered.   Question 20 of 20 Various alternatives exist for creating and managing cross-functional product development teams. Two of the better-known methods are the establishment of skunkworks and the __________ approach. A. rugby  B. iceberg  C. idea equity  D. tag team   Part 4Question 1 of 20 A major way marketers create positive and distinct images is through: A. marketing plans.  B. hiring marketing personnel.  C. marketing communications.  D. funding charities.   Question 2 of 20 An important goal of marketing communications is to build a relationship with the organization's: A. employees.  B. technological team.  C. channel members.  D. research and development channel.  Question 3 of 20 __________ is an activity or material that offers customers, sales personnel, or resellers a direct inducement for purchasing a product. A. Sales promotion  B. Promoting a company  C. Selling goods D. None of the above   Question 4 of 20 A nonpaid form of nonpersonal communication about the organization and its products that is transmitted through a mass medium in the form of a news story is referred to as: A. advertising.  B. newsletters. C. publicity.  D. None of the above   Question 5 of 20 Why would the manufacturer of a $390 video home security system be reluctant to use advertising as its sole promotional tool? A. The manufacturer would have little control over the promotional message.  B. Advertising is an ineffective way to create a product or brand image. C. The advertising message can be targeted to an individual.  D. Advertising reaches many people who are not potential buyers.   Question 6 of 20 The specialist viewpoint is represented by advertising experts who are primarily concerned with measuring the effects of: A. specific ads or campaigns.  B. the economical status.  C. the research approach.  D. the percent of sales approach   Question 7 of 20 What are the objectives for advertising? A. Specific ads or campaigns  B. Creating awareness, aiding comprehension, developing conviction, and encouraging ordering  C. Implement marketing plans  D. None of the above   Question 8 of 20 The ultimate objective of the business advertiser is to make: A. people aware of the company.  B. sales and profit.  C. informed guesses about how to manipulate buyers.  D. None of the above   Question 9 of 20 The __________ method attempts to determine retail price by using product costs as a base. A. per-unit expenditure  B. purchase pricing  C. percentage-of-sales  D. all-you-can-afford   Question 10 of 20 Well-planned advertising programs usually make use of the __________ approach. A. marketing  B. financial  C. task  D. None of the above   Question 11 of 20 __________ are in the best position to act as the intermediaries through whom valuable information can be passed back and forth between buyers and producers. A. Marketing managers B. Customers  C. Advertisers  D. Salespeople   Question 12 of 20 The process of locating potential customers is called: A. database building.  B. planning sales calls.  C. pre-selling.  D. prospecting.  Question 13 of 20 Which of the following is a salesperson's best source of prospects? A. Trade shows B. Referrals from satisfied customers  C. Canvassing  D. Centers of influence  Question 14 of 20 Which of the following statements about objections during a sales presentation is true? A. Objections are typically trivial, and best handled by ignoring them.  B. Objections can arise at any time during the sales presentation.  C. A good salesperson allows objections to be raised only when the sales presentation is concluded.  D. In handling an objection, a salesperson should be willing to challenge the prospect's opinion and experience.   Question 15 of 20 In response to an objection, the salesperson should __________ the customer. A. not immediately challenge  B. thank  C. listen passively to  D. actively challenge   Question 16 of 20 The concept of __________ focuses the organization's attention on providing continuing satisfaction and reinforcement to individuals or organizations that are past or current customers. A. premarketing  B. advertising  C. aftermarketing  D. warranting   Question 17 of 20 __________ are (is) used in certain industries such as pharmaceuticals to focus solely on promotion of existing products and introduction of new products. A. Missionary salespeople  B. Technical sales specialists  C. More flexibility in decision making  D. Information provision   Question 18 of 20 When the product is extremely high-priced and is being sold to the whole organization, __________ are often used. A. missionary salespeople  B. technical sales specialists  C. cross-functional sales teams  D. task approaches   Question 19 of 20 Most companies organize their sales effort either by: A. salespeople or direct selling. B. marketers or advertisers.  C. geography, product, or customers.  D. developing convictions or innovative ideas.   Question 20 of 20 The __________ approach involves measuring the relationship between the dependent variable, sales, and one independent variable that can explain increases or decreases in sales volume. A. jury of executive opinion method  B. sales force composite method  C. time-series analysis  D. correlation analysis   Part 5Question 1 of 20 Major functions performed in the channels of distribution include middlemen, merchant middlemen, and: A. employees.  B. employers.  C. agents.  D. organizations.   Question 2 of 20 Channels with one or more intermediaries are referred to as: A. administered systems.  B. direct channels.  C. indirect channels.  D. responsive channels.   Question 3 of 20 The choice of channels can be defined in terms of intensive distribution, selective distribution, and __________ distribution. A. marketing  B. sales C. exclusive  D. product   Question 4 of 20 In __________ distribution, the manufacturer limits the use of intermediaries to the ones believed to be the best available in the geographic area. A. exclusive  B. geodemographic  C. wholesale  D. selective   Question 5 of 20 The major distribution costs to be minimized are transportation, order processing, and: A. horizontal dimension.  B. vertical dimension.  C. packaging.  D. geodemographic.   Question 6 of 20 It is well-documented in the marketing literature that __________ throughout the channel often lead to high-quality products and low price. A. discord  B. competition  C. long-term relationships  D. collusion   Question 7 of 20 Administered vertical marketing systems are most similar to: A. internal market mechanisms.  B. conventional channels.  C. selective distribution.  D. horizontal channels.   Question 8 of 20 __________ are merchants that are primarily engaged in buying, taking title to, usually storing and physically handling goods in large quantities. A. Retailers  B. Logistics companies  C. Wholesalers  D. Vendors   Question 9 of 20 For which of the following products would its manufacturer be more likely to use intensive distribution? A. Blue jeans  B. Laser printer C. Gourmet cat food  D. Can of soda   Question 10 of 20 A contractual vertical marketing system: A. is exemplified by a florist shop that buys a wholesale plant nursery.  B. is very similar to a conventional marketing channel of distribution.  C. operates with a channel leader.  D. is exemplified by the Subway sandwich shop franchise system.   Question 11 of 20 The __________ factors that are particularly important for pricing decisions are: expected consumption rate of potential buyers, location of potential buyers, and position of potential buyers. A. economic  B. political  C. demographic  D. sociological   Question 12 of 20 Price elasticity is a measure of consumer's price sensitivity, which is estimated by dividing relative changes in the quantity sold by the: A. volume consumed.  B. cost of the product or service.  C. quantity produced.  D. relative changes in price.   Question 13 of 20 Two factors that relate to the supply influences on pricing decisions are: A. intangibility and perishability.  B. rate-of-return and inventory levels.  C. perishability and tangibility.  D. cost and nature of the product.   Question 14 of 20 The basic variations in cost-oriented pricing are mark-up pricing, cost-plus pricing, and: A. fixed pricing. B. demand oriented pricing.  C. rate-of-return pricing.  D. additional profits.   Question 15 of 20 The pricing strategy in which the seller charges a relatively high price on a new product is called: A. price fixing.  B. deceptive pricing.  C. price discrimination.  D. skimming.   Question 16 of 20 The pricing strategy in which the seller charges a relatively low price on a new product is called: A. development.  B. traditional marketing.  C. penetration. D. skimming.   Question 17 of 20 Pricing a product at competition is called __________ pricing and is popular for homogeneous products, since this approach represents the collective wisdom of the industry and is not disruptive of industry harmony.A. sealed-bid B. competitor C. open D. going-rate Question 18 of 20Price-fixing is illegal per se. Sellers must not make any agreements with competitors or distributors concerning the final price of the goods. The __________ is the primary device used to outlaw horizontal price-fixing.A. Sherman Antitrust Act B. Robinson-Patman Act C. Clayton Act D. Federal Trade Commission Act Question 19 of 20Setting prices so that targeted customers will perceive products to offer greater value than competitive offerings is called:A. comprehension of service marketing. B. value pricing. C. mass merchandising.D. perishability pricing. Question 20 of 20It is not uncommon for the manufacturer of a new product to have to pay a retailer $30,000 in order to get the shelf space needed to sell its new product in a particular retail establishment. This $30,000 fee is an example of a(n):A. slotting allowance. B. bribe. C. placement fee. D. opportunity fee. Part 6Question 1 of 20Which of the following statements about the service sector of the American economy is true?A. Over the next two decades the service sector in the U.S. will decline in monetary importance. B. The service sector accounts for fewer than 30 percent of all jobs in the U.S. C. Spending in the service sector today captures almost 20 cents of every consumer dollar. D. The service sector in the U.S. produces a balance-of-trade surplus annually. Question 2 of 20Which of the following is the BEST example of a service product?A. Your motel stay B. Permission from the hotel to pay for your stay with a credit card C. The toll-free number you call to check on your motel reservation D. The delivery of your luggage to the motel room Question 3 of 20Which of the following is the BEST example of a service?A. Surgery to correct nearsightedness B. The complementary newspaper left outside your hotel room door C. A transcontinental airplane trip D. Repairs made to your lawn mower Question 4 of 20During Jack and Leah's first visit to the marriage counselor, Jack inspected all of the diplomas and certificates the counselor had prominently displayed on her wall. The most likely reason why the counselor displayed her diplomas and certificates was to: A. comply with government regulation.B. provide tangible evidence of her ability to perform the service required. C. reduce the probability of fluctuating demand. D. differentiate her counseling service from all other services. Question 5 of 20The promotional element of the traditional marketing mix is more important for services than it is for goods because services are:A. homogeneous. B. inventoried. C. intangible. D. simultaneously demanded and supplied. Question 6 of 20Services that are __________, and markets for these services, fluctuate by season, days, or time of day.A. tangible B. intangible C. perishable D. insufficient Question 7 of 20Tangibles include:A. perishable goods. B. the physical evidence of the services. C. cyclical stability. D. demographic factors. Question 8 of 20Off-peak pricing:A. is used to overcome problems associated with the homogeneity of services.B. is a strategy used to deal with fluctuating demand for services. C. creates time, place, and form utility. D. is used to separate the service provider from the service. Question 9 of 20If you were asked to distinguish between a service and a good, you could correctly say:A. the customer is the end user for services, and the co-producer for goods. B. collaboration between buyer and seller is highest for goods. C. a greater number of brands of services are available than brands of goods. D. the customer owns a good, but owns the memory of a service. Question 10 of 20Which of the following statements about products and services is true?A. Collaboration is higher between the buyer and seller of a product, than between the buyer and seller of a service. B. The goal of producing a service is uniqueness; the goal of producing a product is uniformity. C. Quality control activities for both services and products compare expectations to experience. D. With both products and services, the consumer is the end user and not involved in the production process. Question 11 of 20Which of the following is an example of a defensive strategic goal that might be used to explain why MTV developed MTV European, a pan-European cable and satellite system that transmits music-based programming across the continent?A. To maximize its total sales revenues B. To improve its overall market position C. To increase its long-term growth and profit prospects D. To preempt competitors' global moves Question 12 of 20There is a small, but growing, market for golfing equipment in China. Which of the following is an example of a defensive strategic goal that can be used to explain why American manufacturers of golfing equipment like Wilson and Titleist are eager to export their products to the Chinese?A. To improve overall market position B. To increase long-term growth and profit prospects C. To avoid being locked out of markets by arriving too late D. To take advantage of economies of scale Question 13 of 20ExxonMobile opened its first On the Run store in Chile. The store combines the familiar pumping islands out front, convenience stores, and separate food courts. The success of that store led to the opening of more than 300 On the Run stores worldwide. Which of the following is an example of an offensive strategic goal that can explain why ExxonMobil developed On the Run stores?A. To increase long-term growth and profit prospects B. To take advantage of significant differences in operating costs between countries C. To preempt competitors from opening similar storesD. To avoid being locked out of markets by arriving too late Question 14 of 20Which of the following is an example of an offensive strategic goal that might be used to explain why Eastman Kodak is eager to expand into new international markets?A. To preempt its competitors' global moves B. To increase its long-term growth and profit prospects C. To compete with foreign companies on their own turf instead of in the United States D. To take advantage of significant differences in operating costs in other countries Question 15 of 20When Procter & Gamble introduced Pampers disposable diapers in Japan, it used basically the same pricing strategy as it used in the United States. P&G did not realize the typical Japanese mother changes her baby about 14 times a day - twice as often as her U.S. counterpart. Thus, Pampers were too expensive for the Japanese market. What kind of a problem did P&G experience when it introduced Pampers?A. Cultural misunderstanding B. Communications divergenceC. Too heavy an emphasis on penetration pricing D. Promotional dichotomy Question 16 of 20Which of the following describes a problem a company can experience when entering a foreign market?A. Cultural misunderstandings B. Import restrictions C. Political uncertainty D. All of the above Question 17 of 20Exchange controls are usually used by:A. companies that are intermittent exporters. B. industries that are selling commodities. C. nations with a strong service sector. D. nations that are experiencing balance-of-payment problems. Question 18 of 20__________ companies pursue different strategies in each of their foreign markets. They could have as many different product variations, brand names, and advertising campaigns as countries in which they operate.A. Multidomestic B. Transnational C. Global D. EthnocentricQuestion 19 of 20Breath Right nasal strips are adhesive pads with a small spring inside that, when attached to the nose, pull the nasal passages open and make it easier to breathe. Their manufacturer, CNS, Inc., sells the nasal strips to countries on four different continents by using standardized marketing activities. CNS, Inc., is an example of a(n) __________ company.A. multidomestic B. transnational C. global D. ethnocentricQuestion 20 of 20How does the multidomestic corporation differ from the global corporation?A. The multidomestic companies rely on management teams made up of nationals; global corporations use management teams from the home office. B. Multidomestic companies are highly centralized, while global corporations are highly decentralized. C. Multidomestic companies use a standardized marketing strategy; globalized companies use an adaptive marketing strategy. D. Multidomestic companies pursue different strategies in each of their foreign markets; globalized companies use the same strategy regardless of boundaries.

http://myhomeworkmarket.blogspot.com/2020/08/marketing-management-120.html

#Homework #Assignments #Homework paper

[ilovingcollectiongalaxy]

Breaking the monotony of Father’s Day gifting is no mean feat. Our dads know what they like. It’s far less risky to gift them something we already know they will enjoy than to go out on a limb. But if you, like so many, elect to fulfill your annual Father’s Day obligation via a bottle of the best spirits, know this: Your dad has already tried his favorite spirit, many times over. His favorite bourbon? He’s already got a bottle. That gin you’ve watched him whip into pre-dinner martinis since you were a kid? He’s got some of that too, and extra in his golf bag.

We’d never discourage readers from picking up a bottle of their old man’s favorite tequila or whiskey as a means of saying “thanks for tolerating and teaching me for all those frustrating years.” But breaking the monotony of the Father’s Day gifting ritual is as easy as thinking about what the giftee typically drinks and seeking out kindred spirits on other shelves in the bottle shop. Whether you’re looking for something whiskey-adjacent—a rum or cognac rested in ex-bourbon casks is not such a huge leap for a seasoned bourbon drinker, for instance—or something completely outside of his comfort zone, the bottles listed below can help you in your search for something a little different this Father’s Day.

The Bottles You Need in Your Home Bar to Make Virtually Any Cocktail

Maison Ferrand

Plantation Xaymaca Special Dry Rum

Plantation Xaymaca Special Dry Rum took home the best of class award for “dark/gold rums” at the 2020 San Francisco World Spirits Competition, and for good reason. This 100% pot still rum combines liquids from two separate Jamaican distilleries, each imparting its own unique flavor to the blend. The liquid is married and aged in bourbon casks before traveling across the Atlantic to Maison Ferrand in the south of France for an additional year of aging in former cognac barrels. Out of the bottle it supplies a nose full of classic Jamaican pot still funk alongside pronounced tropical notes; pineapple, banana, orange peel, and vanilla up front with a dose of pastry, baking spice, and flambéed banana on the back end. You’ll be hard pressed to find another spirit of this quality for $25.

[$25; astorwines.com]

Courtesy image

Courvosier Avant-Garde Bourbon Cask Edition

As a category, Cognac has both benefitted and suffered from the strict regulations governing its production. These rules ensure the quality of every bottle labeled “cognac,” but they can also stifle innovation within the category. Courvoisier has walked the tightrope between tradition and innovation admirably in recent years, experimenting both within the cognac’s regulatory box (it released a lovely sherry cask-finished cognac last year) while sometimes coloring just outside the lines. Its new Avant-Garde Bourbon Cask Edition isn’t technically cognac; by rule, spirits labeled “cognac” can only mature in casks that previously held other grape-derived liquids. Rather, it’s cognac finished in used Kentucky bourbon barrels, packing all those bright, fresh, energetic characteristics of Courvoisier’s VS cognac underneath secondary notes of vanilla, oak, honey, and spice indicative of time spent in slightly used American oak. Tailor-made for those who like to mix a cocktail with something leaner and more elegant than heavier-handed bourbons or ryes, it’s also perfectly satisfying all on its own.

[$40; totalwine.com]

Whiskey Gift Guide: 25 Best Bottles to Give

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Montelobos Mezcal Joven

The expanding universe of agaves, regions of origin, and styles of mezcal arriving on store shelves can make it a challenging category to navigate. Montelobos Mezcal Joven stands out precisely because it does such an excellent job of expressing what makes mezcal great without resorting to the esoteric. “The idea was to make a mezcal that could explain the whole category,” Montelobos founder Iván Saldaña says. He’s done so via an Espadin-based mezcal that possesses agave-forward vegetal notes that speak to the liquid’s origins and terroir alongside flavors of salt, herbs, citrus zest, vanilla, and cracked pepper, all seasoned with a whiff of earthy smoke. It’s mezcal made in a classic style (from organic agave, no less) that drinks easily both straight from the glass and in cocktails, making it an excellent entry point into the mezcal category.

[$42; totalwine.com]

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London No. 1 Distilled Gin

Produced in pot stills in the heart of London by legendary distiller Charles Maxwell, London No. 1 is bottled with a slightly blue tint, a nod to the unique mix of botanicals used in the production of this gin. Beyond the typical juniper, coriander, and orange peel, London No. 1 also integrates less-likely ingredients like iris flowers and bergamot oil. It’s a gin so expertly balanced that once it’s in the glass one can easily forget just how much is going on here in terms of flavor. European readers may be able to find a just-released, low-production iteration of London No. 1 that’s been rested in sherry casks for a few months (and, if you do, we’d highly recommend you buy it); unfortunately distribution disruptions related to the pandemic delayed deliveries to the United States. But dedicated stateside gin drinkers will find that settling for the original blue-hued London No. 1 isn’t settling at all.

[$36; drizly.com]

8 Bottles of Affordable Whiskey You Should Always Have on Your Cart

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Rhum J.M X.O

Rhum agricole is distilled directly from pressed cane sugar (rather than from sugarcane byproducts like molasses, the source of much classic rum), giving it a much more vegetal, terroir-driven flavor than your standard cane spirit. Take a solid Martiniquais rum agricole, age it for five years in used bourbon barrels, finish it for another year in French oak, and you end up with something uniquely sprightly, green, tropical, and earthy topped with cinnamon, candied nuts, and honey. For fans of barrel-aged spirits like cognac and whiskey, Rhum J.M X.O can slip almost unnoticed into the regular rotation. For those that already love r(h)um, it adds additional dimensions of barrel spice and roundness to what is already an exceptional spirit.

[$68; astorwines.com]

El Tesoro Extra Anejo

Long before “extra añejo” tequila was a thing, El Tesoro Master Distiller Carlos Camarena and his late father Don Felipe were aging some of their agave-forward yet superbly balanced spirits beyond the minimum one year required to classify them as añejo tequilas. So it’s no surprise now that extra añejo is an official designation (signifying that a tequila has aged for a minimum three years) that El Tesoro makes some of the best. Aged in ex-bourbon barrels for between four and five years, this extra añejo takes a vibrant, green, herbal foundation of punchy agave notes and tops them with vanilla, coffee, bitter chocolate, and caramel. Sub this in for a typical after-dinner whiskey or cognac and you’ll wonder why you didn’t think to do so sooner.

[$100; drizly.com]

The post The Best Bottles to Give Dad This Year (If He Already Has Whiskey) appeared first on Men's Journal.

from Men's Journal Latest Food & Drink News https://ift.tt/3e88jEP

#Health and Fitness News #Blogger

[ronnykblair]

Sales & Trading in Canada: Equally Attractive Public Markets Opportunity?

I’ve made several attempts to cover investment banking, private equity, and pension funds in Canada, but sales & trading has not yet made that list – until now.

I recently spoke with a long-time reader who’s worked across different desks in Canada and who’s seen the recruiting process from both sides.

As you’ve probably guessed, S&T in Canada is quite different from S&T in markets like the U.S. and U.K.

Here’s all the information I extracted:

Canada Sales & Trading: Breaking into the Industry

Q: Can you start by giving us a brief overview of your story and how you got into the industry?

A: Sure. I went to one of the “target schools” in Canada (i.e., Ivey, Queen’s, McGill, Waterloo, Rotman, Schulich, and maybe a few others), completed internships in asset management, and then won an S&T internship from one of the top Canadian banks.

Then I converted that internship into a full-time role – but at some banks in Canada, you still complete rotations even in “full-time roles,” so I worked on a few different desks before settling on my current one in a permanent role.

My biggest advantage was that I knew very early on that I wanted to work in the public markets, so I could prepare far in advance and plan my internships.

The recruiting timeline in the U.S. is officially insane, and while it’s not quite as bad in Canada, it has been moving up each year.

Also, competition for jobs at Canadian banks has been increasing because many U.S. firms have had trouble sponsoring U.S. work visas due to the “political situation” there.

Q: Were there any significant differences in the recruiting process?

A: In my experience, Canadian sales & trading interviews tended to be more technical.

There are so many solid undergraduate business programs here that they expect you to know the material quite well.

For example, you could walk into an interview and immediately start getting questions about “the Greeks” and other options-related concepts, but that would be less likely in the U.S. or U.K. unless you brought up the topic first.

Also, while it’s important to be at a target school for investment banking recruiting, it may not matter quite as much for sales & trading; banks here still recruit for S&T roles at “lower tier” schools.

Banks here do not yet use HireVue for video-based interviews to the same extent that U.S.-based banks do, but they do give case studies in interviews, such as securities pitches or risk-management scenarios (e.g., “How would you help an airline hedge its fuel price exposure?”).

The biggest difference, though, is that there’s little job security even if you win a full-time offer because some banks here like to prolong the rotational experience until you’re in the right place at the right time.

By contrast, in New York, banks like GS and JPM hire dozens of students for sales & trading summer internship roles, and there’s enough turnover that full-time spots will open up.

But Canada is a much smaller market, so there are no guarantees.

To win a non-rotational, full-time role on a desk, you’ll have to network to find out which desks might have headcount space, reach out to staff, and impress the senior traders.

At some banks, the process to create “full-time equivalent” (FTE) headcount is very bureaucratic, which adds to the delays.

If you don’t find a permanent role after ~2 years, they might ask you to find a middle or back-office role instead.

NOTE: The description above does not apply to all banks – some may hire you on a specific desk following a summer internship. But it’s less likely than in other regions.

Sales & Trading in Canada vs. the U.S. and U.K.

Q: That sounds pretty brutal.

What else can you tell us about the industry there?

A: The main difference is that it’s a smaller, more saturated industry.

It’s more or less dominated by the top Canadian banks (RBC, TD, Scotiabank, BMO, CIBC, and National Bank), and each one has a big chunk of this smaller market.

As a result, the business pace is slower, and peoples’ attitudes are more relaxed.

The U.S. and U.K. markets are far bigger, which means more competition and more of a go-getter attitude; clients will pick the firm that gives them the best pricing.

But in Canada, “loyalty” to the domestic banks is very strong, and clients such as asset managers often split their business among the banks.

Q: Was it always like this? Did the global bulge-bracket banks ever have much of a presence in Toronto or the rest of Canada?

A: They all used to have trading desks in Toronto, but they’ve gradually shut down in the decade following the 2008-2009 financial crisis.

BAML (and HSBC, to a lesser extent), is the only non-Canadian bank with a significant trading floor remaining here.

The rest have a few people or just salespeople or sales-traders, but not full-service S&T businesses. Banks like Citi also have treasury desks up here to manage their Canadian balance sheet.

Banks like to maintain a sales presence in Toronto for coverage purposes, but they don’t necessarily need to execute trades from there.

Some of the global banks have “Canada Fixed Income” desks, but they’re often in New York rather than Toronto because there’s no need to be in Canada physically.

Also, it’s easier to cross-sell S&T products to investment banking clients if both groups are in the same city. We see this a lot with interest rate and currency hedging products.

Q: Does anything else explain why the Canadian banks dominate the market so much?

A: Besides the smaller market and the decline in sales & trading headcount, the other factor is that many S&T clients in Canada are sovereigns and sub-sovereigns such as the provinces, larger cities, and even some universities and health systems.

For domestic borrowing in CAD, these clients only want to deal with domestic banks, which explains why Canadian banks also dominate DCM.

But these sovereign clients tend to pay lower fees than normal companies, so banks need to find other ways to monetize the relationships.

Those could include secondary trading of the bonds and issuance-related hedging activities, both of which lead back into sales & trading.

Q: You’ve been mentioning Toronto. What about other locations, such as Calgary, Montreal, and Vancouver? Is there much trading there?

A: Trading is concentrated in Toronto, but there is some activity in other cities.

Calgary, as you’d expect, is energy-focused, with many commodities trading desks.

Many international firms still operate there, including Goldman Sachs’ oil and natural gas trading desks and similar ones for the integrated major oil & gas companies.

Most domestic banks and some foreign banks have trading teams in Montreal because there are quite a few large institutional accounts in Quebec, such as pensions, that prefer local coverage.

There are some salespeople in Vancouver and Ottawa, but not a big trading presence.

Vancouver focuses on mining and forestry, and the institutional demand there comes from firms like PH&N (acquired by RBC) and the BC pension fund (BCIMC).

I was open to anything, and I came close to winning an offer on an energy trading desk in Calgary.

Physical commodities trading requires a very different skill set than derivatives trading and opens different doors, and I wanted to learn about the logistics and scheduling required.

Canada Sales & Trading: Careers

Q: On that note, what are the most common desks in Canada?

For example, is FX within fixed income trading more important because many companies pay for their expenses in USD and want to hedge against currency fluctuations?

A: I’m not sure if it’s just my bank, but over the past decade, we’ve been focusing a lot more on the DCM business and related credit products.

As I mentioned before, a lot of borrowers here are sovereign and sub-sovereign names, and we do a lot of rates trading to maintain liquidity for their bonds.

Interest rate derivatives and other FX products also support these markets.

Japanese and Canadian banks have been winning more market share from European and U.S. banks in these areas (though some, like Nomura, have since retreated and cut costs).

In terms of equity trading, everything is becoming more automated, and Cash Equities has taken quite a hit.

In Equity Derivatives, the Delta One business (i.e., desks that trade linear or non-option equity products, such as equity return swaps) has changed significantly because of tax changes.

Specifically, the IRS in the U.S. and CRA in Canada shut down a dividend/tax-arbitrage scheme between pension funds and banks that provided tax savings to banks, so this business lost a lot of its appeal.

Structured notes, i.e., debt issuances that contain embedded derivatives, are also becoming more popular among retail investors.

Options volume and liquidity in many FICC products have worsened even as market transparency has improved, mostly because global macro hedge funds have done poorly.

Hedge funds are “two-way” players in options, but companies using options for hedging purposes are “one-way,” which means that most market makers have identical positions – not great for liquidity.

Q: You mentioned “retail investors” just now, but I assume they’re a small segment of the market.

How would you describe the Canada sales & trading client base?

A: The main difference is that the hedge fund industry is far smaller in Canada than it is in the U.S. or U.K., so there are fewer hedge fund clients and also fewer prop trading firm clients.

The biggest “hedge funds” are within the pension funds, and some of them, such as CPPIB or Caisse, have discretionary trading strategy teams that are similar to global macro funds.

So, our biggest clients tend to be pension funds, insurance firms, bank-owned asset management groups, and government borrowers, including central banks.

Independent, international asset managers (e.g., BlackRock and Vanguard) have some exposure in Canada, but they trade based on pricing rather than loyalty.

The trading volume is also much lower – look at the size and daily volume of the iShares TSX 60 (XIU) and iShares S&P 500 (IVV) to see the difference.

Q: Thanks for that description.

Can you discuss compensation and the S&T career path?

A: When you start, the base salary is about the same as in IB: around $80K to $100K CAD, with a variable bonus that’s some percentage of the base salary.

The difference is that when you’re in the rotational program, the bonus tends to be lower than in other markets and investment banking because you’re on the HR payroll, not the payroll of a specific desk.

Even as you progress, there will still be a discount because Canadian banks’ market divisions are smaller and take less risk.

Canadian banks try to pay closer to market rates in offices such as New York and London, but you’re still likely to earn more at a large, global bank.

My very rough estimates for average total compensation would be:

Analyst and Associate: $100 – $200K CAD range

VP: $250 – $350K CAD range

Director: $400 – $600K CAD range

Managing Director: Just over $1 million CAD

These figures might seem similar to pay at U.S. banks, but these are in Canadian dollars, which are almost always worth less.

From a PPP perspective, you might come out ahead in Toronto because the cost of living is lower than in London or New York (even in our rapidly inflating real estate markets!)

But past a certain point, the lower bonuses may start to outweigh the lower cost of living.

If you work at a Canadian bank, you’ll earn less, but you’ll be in a friendlier environment and you’ll have better long-term job security, relative to S&T in other regions.

The career path and progression are similar to those in the U.S., and at the top, there are still “management” MDs and “sales/trading” MDs.

Turnover tends to be lower because fewer professionals at the mid and top levels leave voluntarily, so you may not be able to advance any faster in Canada.

Q: The Volcker Rule killed prop trading in the U.S., but it was never officially banned in Canada, right?

Couldn’t that make compensation higher?

A: In theory, yes, but in reality, most prop trading desks here have also shut down.

RBC still runs one, called “Global Arbitrage & Trading,” but that’s about it.

It is a very well-regarded group with dozens of professionals in Toronto and New York – but even that group is still running only because U.S. regulators rejected a plan to spin it off into a separate hedge fund.

There are no official regulations against prop trading in Canada, but banks still have to comply with international rules and regulations if they want clients and operations in other countries.

Also, even if prop trading did still exist, compensation formulas have become much murkier and are no longer as simple as “you earn X% of your P&L.”

Banks also factor in performance across other departments and the industry as a whole, and there are additional funding, compliance, and technology costs, meaning that each $1 on the P&L is split into more pieces.

Sales & Trading Exit Opportunities and Final Thoughts

Q: Thinking about everything we discussed, who would be a good fit for sales & trading in Canada? And who would not be a good fit?

A: I tend to agree with your conclusions in the sales & trading vs investment banking article: if you know you want to work in the public markets, you’re more quant-oriented, and you want to do it for the long term, S&T could make sense.

It can still be a lucrative career, even though it’s less appealing than it once was.

But if you’re not sure what you want to do long term and you want career flexibility, I’d recommend against it.

This advice is even truer in Canada because it’s harder to move around to other fields after working in sales & trading.

Q: Speaking of that, what are your options if you want to leave the field? And what are your own plans?

A: People tend to stay in sales & trading, go to an asset management firm, or join a pension fund’s trading team.

Besides those options, many of the Analysts and Associates from my class have switched to investment banking industry groups or markets-based groups like ECM or DCM, and some have moved into fintech, which is a booming industry in Toronto.

If you’re willing to take an initial pay cut in exchange for potential future upside, there’s a huge demand for people who know both finance and technology.

As for me, I still like the markets and trading, but I don’t think the long-term outlook for S&T is great, so I am thinking of moving to an asset management firm or pension fund eventually.

Q: Thanks for your time!

A: My pleasure.

The post Sales & Trading in Canada: Equally Attractive Public Markets Opportunity? appeared first on Mergers & Inquisitions.

from ronnykblair digest https://www.mergersandinquisitions.com/sales-trading-canada/

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[eddyandale]

Ping G15 Irons VS Ping K15 Irons

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Melting range for a brazing alloy has been defined by the minimum temperature at which the alloy starts melting (solidus) and the temperature at which the alloy turns into liquid (liquidus). If one comes to the choice of storage door now the question arises either he must purchase a steel door or a door fabricated from aluminum will show higher for his house. On a regular basis new merchandise are made that use either pure steel or some alloy of metal.

[hystericallyyours]

Finest Mobiles Underneath 15000 (MIGHT 2017)

There are many best camera phone under 15000/- obtainable in this mid-range value class but to decide on the perfect among them is a troublesome process. Sensors on this tablet has a proximity sensor, Ambient mild sensor, Accelerometer, more reviews on get10best website. The smartphone is out there for Rs 14,999 for the variant with 3GB of RAM and 16GB of internal storage and makes for a superb buy because of its premium design, clear Android experience and nice camera.

Lenovo Phab Plus is powered by 1.5GHz octa-core Qualcomm Snapdragon 615 and it has 2GB of RAM. In the case of the design, the glory 8 lite nails it with a premium look and shiny finish on the highest. Indoor pictures are inconsistent, and when there may be artificial lighting the quality tends to take successful, with some grain is visible too.

Digicam: Main- thirteen MP AF with LED Flash; Secondary- 5 MP FF. The efficiency is lightning-quick without any interruptions. Panasonic Eluga Ray Max (4GB RAM + 32GB Storage) Rose Gold - Purchase From Flipkart. The Zenfone three ZE520KL is powered by the 2.0 GHz Octa Core Qualcomm Snapdragon 625 Processor designed with the 14nm course of, which is advanced expertise designed to enhance performance, use lesser power and save battery.

Connectivity: 4G VoLTE, GPS, OTG, fingerprint scanner, IR blaster, Bluetooth 4.1, EDGE, HSPA, Wi-Fi with hotspot, Fingerprint Sensor, micro USB 2.0. Huawei Honor Holly is supplied with a robust Mediatek 1.3Ghz MT6582 quad core processor, which is considered a less expensive but highly effective processor different.

Powering the machine is reasonably a decently sized 2800mAh battery with the turbocharging capability. As far as the cameras are concerned, the Huawei Honor 5X packs a thirteen-megapixel major camera on the rear and a 5-megapixel for selfies. To see the rising demand of selfies oriented phones and selfie craze among peoples, cellular makers began producing telephones with great camera options.

The machine is powered by an octa-core 1.7GHz Mediatek MT6752 processor paired with 2GB of RAM. On the entrance, G5 Plus shoots a 5-megapixel selfie camera with huge-angle lens. The full HD display affords a outstanding visual experience, and the viewing angles of the screen are broad.

This best camera phone under 15000/- packs 32GB of inside storage that may be expanded as much as 128GB via a microSD card. Lenovo Phab Plus is operating on Android 5 and its battery has the 3500mAh Non-removable battery. It support's multi-touch display which is flaunted full HD resolutions of 1,920 to 1,080 pixel and other show options like JDI display, All new sunlight display, 441 PPI.

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The telephone packs 32GB or 64GB of inner storage that can be expanded up to 128GB via a microSD card. Xiaomi Redmi 3s Prime comes with a 5.00-inch touchscreen show with a decision of 7201280 pixels. CPU- Mediatek MT6753 Octa Core Processor 1.three GHz clock velocity.

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The cellular encompasses a 23 megapixels autofocus enabled rear digicam that provides 85+ beautification modes, F/2.0 aperture, and quick AF system. CPU- Qualcomm MSM8916 Snapdragon 410 Quad Core Processor 1.4 GHz clock speed. Show- 5.5 IPS LIQUID CRYSTAL DISPLAY with a resolution of 1080 X 1920 pixels.

The 2nd generation Snapdragon 615 is faster than earlier models. This best camera phone under 15000/- runs on Android 6 Marshmallow with customisations by Amigo three.2 UI and in addition contains a fingerprint sensor for added safety on your machine. The camera performance is solid, and the results are good in most situations.

All Samsung phones are made from best plastic and they are nearly identical in seems to be but Samsung Galaxy J7's metal sides provides premium feeling and good grip while holding it. I additionally had a look to Samsung Galaxy E7 but it's bit costlier in the phrases of specifications Samsung is giving on that phone.

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Certainly, Galaxy On8 has the most effective display compared to different smartphones in the record. RELATED: Honor 6X vs Coolpad Cool 1: Digicam comparability. Of course, the highest canines on this camera performance discipline are still the large boys - the iPhone 6S, the Galaxy S7, the OnePlus three and many others.

It has 16GB of onboard storage that is expandable via microSD card slot upto 128GB. It sports activities a 5.2 inches Full HD display which has an excellent display quality. The Nubia Z11 Mini additionally packs in a graphics processor, and 32 GB of internal storage which can be expanded to 200 GB by way of a microSD card.

Moto G4 and Moto G4 Plus are appropriate for these on the lookout for a phone with first rate efficiency and nice camera combination. The compact phone has a superb display with Full HD decision. The Moto M contains a 16 megapixel main camera at the back together with a 8 megapixel secondary selfie camera at the entrance.

This best camera phone under 15000/-  has 5MP primary camera on the rear aspect and 2MP front digicam for capturing selfies. Lengthy Battery life Cellphone beneath 15K - Asus Zenphone 3s Max is lately launched in India and can go on sale in Feb 2017. The 5 MP secondary camera with mounted focus and eighty five levels huge view angle ensures good clicks in any light.

In technical terms Moreover, InFocus Epic 1 has features like 16+eight MP PDAF camera equipment, f/1.eight, fingerprint sensor and fast charging. Digicam: Major-13 MP AF with dual-LED Flash; Secondary- eight MP with LED flash. It has good speakers and a very good fingerprint scanner located on the back.

[johntropea]

The Gold Cup - strength, extraction, flavours

The gold cup has an interesting history, which is well summarised by Paul Stack...but it basically comes down to something like this:

Good Coffee = Extraction of the right compounds to the right strength

Extraction

...the right amount of stuff basically means not underextracting (and having a cup that lacks flavour) and not overextracting (and having a cup that is bitter), but rather getting the right amount of flavour.

The range 18-22% has become canonical; this means that, for example, if you grind 20g of coffee, 3.6 to 4.4g of it should end up dissolved in your cup.

…we can very easily calculate extraction using a nice refractometer and calculator

Strength

...is the other main matter of taste. From memory, the SCAE standard is about 1.3% TDS

…this means 1.3% of the volume of liquid should be coffee extract.

Got it? Simple? Should be.

Variables

The whole point of the Gold Cup is to learn how to change strength and extraction to improve your cup. Doing so requires you to change variables...

steep time [immersion brew time]

stirring [agitation]

grind [size]

water temperature

coffee/water ratio [strength]

[I’ll add pressure]

Pour quality

More detail on the extraction variables, Brewing Ratio (strength), Grind size, Brew Time, Brewing temp.

Related links - Dark Roast vs Light Roast, altitude, degassing and bloom. agitation, Dry, wet, honey processed coffee

Let’s go over it again...

Strength

The TDS is the % soluble coffee solids in the cup - simply the strength of the concentration of the coffee/water mixture i.e. the strength of the flavour. Typical figures are about 1.5% for filter coffee and 15% for espresso. TDS can be measured directly with a portable coffee refractometer. From TDS measurement, you can easily back-calculate the extraction yield.

Extraction

The extraction yield is the % of soluble coffee solids extracted from the dry coffee - this dictates the flavour profile in the cup. At about 20% extraction yield both filter and espresso methods produce the best balanced cup profile (but there is some leeway here in the range 18-21%). Note that only about 30% of dry, ground coffee is water soluble; the remainder generally being cellulose. In summary, coffee seems to taste best when about two-thirds of the available solubles are extracted.

Variables

The factors affecting extraction yield - which will affect your flavour profile:

grind fineness (surface area)

coffee/water (contact time)

agitation (stirring)

What do these all have in common? They all affect how much of the soluble coffee present in the grounds is dissolved in the brew water.

Remember that darker roast coffees will more easily reach higher extraction yields than lighter roast coffees.

The factors affecting TDS - which affects the strength of flavour:

dose of dry, ground coffee

volume of water in cup

What about water temp...

...it has been assumed constant in this discussion at the optimal temperature of 95°C, just off boiling. The reason for leaving temperature out of the discussion is that the concept of extraction yield really relies on factors quite separate from temperature and furthermore, there is widespread historical agreement on the optimum coffee brewing temperature and achieving a consistent brew temperature is relatively easy for most everyday coffee brewing circumstances.

The extraction yield has a secondary influence on the TDS

...with all other variables held constant, an increase in extraction yield will also result in an increase in TDS. 

The Beansmith - Science of Coffee Brewing

There is a tricky relationship between dose and extraction yield. 

At significantly increased doses you may find the coffee can no longer be evenly extracted and so the dose increase results in a two-fold reduction in extraction yield; one from the brew ratio and another effect from the less even extraction.

Also note that when you change the extraction yield, if you do not want a change in TDS, you should make a small dose adjustment to allow for that.

The Beansmith

Putting it together

One way to measure TDS is by dehydrating the brewed coffee in an oven and weighing what’s left, but it takes ages, requires incredibly accurate scales and costs way too much.

Once you know the strength of a coffee, you can also calculate how much flavour you extracted from the dry coffee grounds. This is called extraction yield. (for more on extraction read my first post here). Extraction is even more useful than just TDS on its own. In combination, TDS and Extraction can tell you an incredible amount about your coffee, your brewing equipment, your brewing method(s), your roasting and even your technique. Herein lies the incredible value of refractometers for coffee.

Barista Hustle

Extract Everything 006: Coffee Refractometer Basics | Measuring TDS + Extraction Percentage

More on Extraction (More on strength & dose here)

When you mix coffee and water, a lot of things happen. The most relevant and easy to understand of all these things is that water dissolves a lot of coffee’s flavours. These dissolved flavours make up (almost) everything you taste when you drink a cup of coffee. The rest is undissolved stuff. This is mostly very very small coffee grinds that affect mouthfeel, but can’t be included in extraction because they’re just floating around in the water.

Roasted coffee beans are ~28% (by weight) water-soluble. This means that you can extract ~28% of the coffee bean’s mass in water. The rest is pretty much cellulose and plant stuff that forms the structure of the seed.

Water is pretty good at dissolving those soluble chemicals, but it needs help. If you throw a handful of coffee beans in hot water, you don’t extract much more than the outside layer. This is because the coffee bean’s structure is incredibly dense and complex; water can’t just pass through and collect all the flavour on its way. To help, we have to increase the surface area of the coffee beans; we need to ‘open them up’ so the water can easily get at all of the flavour. This is achieved rather handily by the use of a coffee grinder. It crushes the beans into a powder, exponentially increasing their surface area and allowing the water to do its work.

In an ideal world, we’d crush the coffee into an extremely fine powder, throw water at it and dissolve all of its delicious flavours. Unfortunately, this results in a terribly bitter and awful cup of coffee. Not all of the coffee’s flavours are good, so we have to control the amount of flavour that we extract in order to make a palatable cup.

We also can’t just use more coffee grinds and extract less of them to avoid those over-extracted flavours. Under-extraction tastes terrible as well (more on this in a moment).

Barista Hustle

We have two axes: horizontal is Extraction and vertical is Strength.

Extraction is the percentage of the dry coffee mass you dissolved in the water (aka ‘solubles yield’). 

Strength is the Total Dissolved Solids of the brew (aka TDS%, total dissolved solids or solubles concentration).

Barista Hustle

The maths for brewed coffee

(Assumptions for the maths - each gram of coffee will retain about 2ml of water)

So for the following brew:

60g/l so: 

2 litres of water brewed 

120g of coffee 

After the brewing if we assume 20% extraction:

2ml per g of water retained by the coffee bed = 240ml retained, 1760ml brewed coffee

20% of the 120g of coffee extracted = 24g

24g as a percentage of 1760 = 1.36% strength (total dissolved solids)

Here are some badly drawn lines on the chart to back it up. 

With espresso I guess the maths is similar - not sure about water retained by the coffee off the top of my head though.

Solubles Yield as a function of Grind and Dwell Time

Flavours

Ted Lingle was credited with first categorising the flavours present in brewed coffee by molecular weight which importantly, directly relates to their solubility in water. The categories are usefully described by Jim Schulman as follows (in order of decreasing solubility):

Enzymatics (fruit acids, florals)

Maillard compounds (nuts, toasted grain, malt, wood, tannin)

Sugar browning (sweet, vanilla, caramel, chocolate)

Dry distillates (burnt sugars, tobacco, smoke, ash)

The proportion of these different groups in the cup dictates the overall cup flavour profile. Their varying solubility explains why the cup profile is changed by various brewing methods.

The Beansmith - Science of Coffee Brewing

Enzymatics is the group referring to the acids within the bean at harvest and those which are modified during processing and roasting. There are many acids within a coffee bean but here I will mention four common organic acids (which are described in more detail in the original article here). 

Quinic Acid exhibits bitter notes and is formed during roasting from the breakdown of Chlorogenic Acid which one of the more abundant acids in the green coffee bean. At its maximum during a medium roast it breaks down somewhat as the roast progresses. It is most notable in a sample at cooler temperatures. Consider this next time you are finishing a cup of light roast filter coffee and there is an astringency to the finish.

Citric Acid is responsible for the bright lemon and lime notes you will sometimes experience in coffee. It is highest in the green bean and degrades with increasing roast degree. It is even higher in beans from unripe cherries and this can lead to excessive levels that are perceived as sour. 

Malic Acid (think green apples...) forms in the seed just like Citric Acid and also degrades with increasing roast degree. It is more fragile and what remains in the bean after roasting is sometimes difficult for the coffee drinker to perceive. 

Acetic Acid (think white vinegar...) is responsible for those fermented/winey/tangy notes in 'Natural' or 'Dry Processed' coffees. It is formed during the time that the fruit flesh ferments inside the skin and then, when roasting begins, it actually increases as sugars break down to form more acids. At higher roasts it will break down and is at its highest for a medium roast.

Maillard Compounds are derived from the browning of cellulose at temperature and are a function mainly of the bean and its growing conditions at origin. This process starts at approximately 135 Degrees Celsius at around 5-7 minutes into the roast. If under developed, these can lead to woody, tannin and paper tastes. When properly developed, these will present as nut, toasted grain and malt.

Sugar Browning refers  to the caramelization of sugars inherent to the coffee bean. These sugars are in higher quantities in beans grown under good conditions, especially high altitude where the ripening is slow and steady. The sugar browning occurs in the roaster at temperatures above approximately 170 Degrees Celsius until the end of the roast. Critically, the complex polymerisation that occurs amongst the various sugars present is also rate and time dependent. So the rate of temperature rise and the length of time in this phase affects the final spectrum of sweet tastes.

Dry Distillates are created near second crack temperatures (where the coffee bean cellulose matrix fractures) and in their subtle form are favourable for espresso coffees with flavours of burnt sugar and tobacco. However, with well extracted coffee, the darker dry distillate flavours easily dominate the cup with smoke and ash which are unpleasant so these are something we avoid in our approach to roasting.

The Beansmith - Coffee Roasting Flavour Chemistry

The easiest way to understand acidity is to think of it as an abstract concept. “Orange acidity” doesn’t mean that your coffee literally tastes like oranges. Its true meaning is something closer to “it is as sour as an orange”.

If you think about this explanation, suddenly tasting notes begin to make more sense. Since blueberries are less acidic than, say, lemons, a coffee with “blueberry acidity” would undoubtedly be less sour than one with “lemon acidity”. Makes sense, right?

To help illustrate this model, I made a rudimentary chart associating common fruits with their corresponding pH values

You might have noticed that in the pH scale, some fruits have similar pH values even though they taste completely different. Take apples and oranges, for example. So how does this work?

In the case of apples and oranges, the predominant acid within the respective fruits is different. Green apples consist primarily of malic acid while oranges are filled with citric acid.

Imagine a lovely, bright, light roasted African coffee. When brewed, it reads at 4.6 on the pH scale, so we’re looking at grapes, peaches, plums, pineapples, and so on. Then you notice that it leaves an astringency in your mouth that’s characteristic of tartaric acid. You could probably define this as a “grape acidity” or, well, anything from the sour stone fruit family (e.g., sour cherries, plums etc). A combination of this grapey acidity and the ferment-y flavours of acetic acid could even give you a winey type of acidity.

Similarly, a citrusy flavour with a low pH could be identified as “lemon acidity”, while a higher pH could be closer to orange. More malic acid flavours with a lower pH could be lime whereas a higher pH could be categorised as rhubarb, green apples, or even grapefruit.

Coffee Science: What’s Acidity?

...acids found in coffee can be divided into two categories: 

organics and chlorogenics.

Organic acids include citric, malic, quinic, acetic, succinic, and tartaric acids. These are the “good,” fruity acids that you want to taste in the cup. As Verônica says, “Acidity is good for a coffee beverage when the essential compounds involved… are organic acids.”

And they all add their own particular notes to the coffee:

Malic acid is the same kind of acid that you get in green apples, so think brewed coffee with the juiciness and smooth sharpness of green apples.

Citric acid, as you may have guessed, is more citrusy. Think lemons, oranges, and nectarines.

Tartaric acid is more grape-like, although it also appears quite heavily in bananas.

Acetic acid, on the other hand, is more vinegary and less pleasant.

Then you have chlorogenic acids, which get broken down (normally during the roasting process) into quinic and caffeic acids. The thing is, quinic acids are not a good taste. “These compounds are responsible for bitterness, astringency and sourness in the beverage,” Verônica explains.

For this reason, often the darker the roast, the more bitter it is, while the lighter the roast, the more fruity acids you will taste

[...]

No matter how you brew or roast them, some coffees will always have more organic acids than others. Factors such as the:

- origin

- variety

- processing method, and 

- climate have a huge influence on this.

[...]

For example, he says that “malic acid is more prevalent in Kenyan coffees, while citric acid is more common in Colombian coffees.”

[...]

Certain varieties, such as the SL-28 that you’ll find in Kenya, are known for their sparkling acidity.

[...]

The most coveted coffee beans are typically grown at higher elevations, although if we’re honest, this has more to do with temperature than altitude. Coffee that is grown at cooler temperatures tends to ripen slower, allowing the development of more complex flavors. When brewed, it tends to be more acidic and aromatic than those coffees grown in warmer climates – say, lower down the same mountain.

[...]

...wet/washed coffees are pulped and rinsed in water, removing layers of sucrose and fructose content. This allows the acidity to shine, unfiltered by that sweetness. 

On the other hand, naturally processed coffees leave the fruit intact while the coffee dries, increasing the overall sweetness and overpowering the perceived acidity.

[...]

You cannot create a flavor, in roasting or brewing, that a coffee doesn’t have. However, you can roast it in a way that will highlight or obscure the acidity.

[...]

First, you can consider the roast level. “Most… acids decrease in concentration during the roasting process,” 

[...]

High heat tends to draw out acidity. Just be careful not to go too high and scorch your coffee. You want the perfect balance, taking into consideration the type of beans you have. The softer the bean – which tends to correlate with higher farm temperatures – the gentler you’ll need to be with the heat.

Your aim should be an early first crack that doesn’t last too long – something that goes hand-in-hand with high heat. But don’t forget, too early or too short will also lead to sourness.

[..,]

The degree of extraction will affect the flavors and aromas in the cup, since not all compounds are extracted at the same time.

Fruity and acidic notes are extracted first, followed by sweetness and balance, and then finally bitterness. 

This means that under-extracting will lead to a sour taste, as it doesn’t have the sweetness and slight hint of bitterness necessary to balance the acidity. But over-extracting will taste bitter, as the sweetness and acidity will be overwhelmed. You want the perfect balance.

[...]

A coarse grind size means more acidity; a fine grind size, more bitterness.

The longer the brew time, the more time extraction will happen. Short brews are more acidic; longer ones, more bitter.

The hotter the water, the more quickly the extraction will happen – but too cool a water temperature and the acids won’t extract

[...]

Grind finer and brew for longer if it’s coming out sour

Why Are Some Coffees More Acidic Than Others? A Brew & Roast Guide

All origins are great and have their own distinct characteristics. Don’t box yourself into one origin. Below are some flavour characteristics for origins commonly purchased that may help you choose your next coffee.

via Brewing is for everyone

Light roast coffees from Guatemala often have a crisp apple-like acidity and light milk chocolate flavour. Panamanian beans tend to be extremely floral with a citrus tang. On the other hand, beans from Ethiopia often have rich notes of blueberries or strawberries. There’s a lot of variation capable with light roasts.

via HOW TO PICK BETWEEN LIGHT, MEDIUM, AND DARK ROAST COFFEE BEANS

Where do coffee beans get their flavor/notes?

As a coffee farmer, I'm compelled to chime in. I'll try to keep this as clear as possible. No attempt at being pretentious here either. Coffee is just very complex, arguably the most complex food humans ingest (roughly 1500 chemical compounds in your cup). What influences the nature and make up of these constituents? 1) Terroir -  The land (soil composition, pH), water composition, the amount & timing of precipitation, temperature, elevation, latitude, shade / sun, etc. 2) Cultivation - Fertilizer regimen / nutrition (organic, biodynamic, synthetic, etc.), irrigation, pesticides / herbicides / fungicides, etc. 3) Varietal - Like wine (pinot noir, cabernet, etc.), coffee has varieties: typica, caturra, bourbon, gesha & hundreds more. These varieties have different characteristics (aroma, flavor, body, acidity) that change in response to 1) and 2). 4) Harvesting - Coffee is a fruit. What's sweeter: green, unripe bananas or yellow, ripe bananas? The same applies to coffee. There are different colors of ripe coffee, but ripe coffee will be sweeter, cleaner & smoother if properly grown, harvested, processed, roasted & brewed. 5) Processing - This is perhaps one of the biggest factors determining flavor & aroma. Three main techniques are used: wet / washed, semi-wash / honey, & natural / dried-in-the-fruit. -  The wet method tends to showcase acidity & terroir. The coffee seed (bean) is "washed" by way of removing the fruit skin & pulp (mucilage) surrounding it. This is done in one of several ways: via fermentation, with or without water, or via mechanical removal. The result is an experience true to the variety's response to its circumstances (as mentioned above). -  The semi-washed / honey method is when the coffee flesh is removed but the thin, sweet mucilage layer of pectin / sugar surrounding the bean remains intact while the bean dries. This tends to enhance sweetness, slightly round the acidity & provide heavier body / mouthfeel (usually my favorite style of processing for most coffees). -  Natural processing is when the coffee fruit is harvested & put out to dry, fully intact with its fruit skin surrounding the bean. This results in a very fruit-forward flavor & aroma, often like berries. This method tends to mask or overpower other subtle attributes you might taste in a washed version of the exact same coffee; however, that's certainly not always the case. 6) Drying - Too hot and fast, the coffee tends to have woody, papery flavors. Too slow and incomplete, it will taste moldy / musty. 7) Storage - If properly dried (slowly & evenly), coffee can last 10-14 months in storage with little to no loss of "fresh" quality if the conditions are stable. But taste is subjective. The longer it sits in storage, & depending on the conditions, the more faded the acidity, the heavier the body & the woodier / muskier the flavors. It's all about what you want to experience. The age of coffee can have dramatic results on the cup. 8) Roasting - If you roast too dark, coffee pretty much all tastes very similar -- like carbon -- because what's happened to the organic compounds that give coffee its distinction is that they've been carbonized (which is far beyond caramelization). Once again, this is simply a matter of personal preference. But roasting can ultimately determine whether or not you taste toffee or peaches from the exact same bag of coffee. Everything could have been done to perfection up until this point & then totally ruined with poor, careless roasting. So, roasting is the art & science of presentation: enhancing the desirable intrinsic features while subduing the undesirable (this includes flavor, body, sweetness, acidity, aftertaste, & intensity of all these attributes). 9) Brewing - Pretty self-explanatory... err, well, no. Here are the factors / variables that influence cup quality & attributes: -  The grind: both size and consistency -  The water: temperature, hardness / softness, pH -  Time: length of contact / exposure of coffee to water -  Pressure: espresso, Aeropress, mocha pot, siphon -  Type of exposure: drip, full-immersion (i.e. french press), -  Filtration (or lack of) This is the struggle, the beauty, the thing about coffee: you can fuck it all up at any single step from seed to cup. So delicate & intricate is coffee that it leaves you chasing after its elusive harmony. The “perfect” cup is the experience of an extremely rare consonance of innumerable factors coming together over great distances of space & time. There are tons of variables we still don't observe or understand that explain how coffee from one place tastes different than a coffee 1 mile away.

via Brandon von Damitz, studied at Pacific University

Bitterness is not always a bad thing. In fact, if your coffee had no bitterness in it all, you might find it too acidic or sweet. The key is balance. A small amount of bitterness will help to ensure complexity and complement other flavors – without being overwhelming.

[..]

...how bitter a coffee tastes comes down to these compounds, which are called phenolic compounds. Some of the most prevalent of these are the chlorogenic acids, which we’re going to talk about a lot. They account for up to 8% of the dry mass of green Arabica beans and have a large influence on the sensory elements of coffee

[...]

Robusta is far more bitter than Arabica. This is because it has more chlorogenic acids and caffeine. Chlorogenic acids in Robusta can make up to 10% of the dry mass – a whole 2% more than in Arabica. What’s more, Robusta has almost twice Arabica’s caffeine content.

[...]

Throughout roasting, something happens to the chlorogenic acids. They start to break down. And here’s the thing: while chlorogenic acids are responsible for the bitterness in coffee, they aren’t actually bitter. Not until the roasting process breaks them down into chlorogenic acid lactones and phenylindanes, that is.

Dr. Thomas Hofmann, a leading researcher on the topic, revealed in 2007 that these phenylindanes are what create the perception of bitterness. Moreover, the amount of phenylindanes in your coffee is linked to the roast profile

Light to medium roasts will have more of the acid lactones, which create what Hofmann describes as a “pleasant, coffee-like bitter taste quality.” Darker roasts, on the other hand, will have more phenylindanes, which creates a “lingering, harsh type of bitter sensation.”

So light to medium roasted coffees are likelier to taste less bitter and yet still contain those classic coffee aromas and flavours that we know and love. But of course, as we said before, bitterness is in the tongue of the taster (quite literally). Just because you dislike the taste of a dark roast doesn’t mean your friends will agree with you.

So does this mean that, if you buy lightly roasted high-quality Arabica, you’ll be able to avoid a bitter coffee? Not necessarily. The brewer, whether that’s you or your barista, also affects the final taste in the cup.

via Bitterness in Coffee: What Is It & Is It Always Bad?

One of the stickier trends in the past couple of years has been the near-religious adherence, at least in the US, to the 2:1 espresso-brewing ratio.  I’d like to discuss what an espresso-brewing ratio (EBR) is, why it’s relevant, and why it’s a little silly for so many cafes to latch on to this suspiciously harmonious ratio.

What is an Espresso-Brewing Ratio?

Simply put, it’s the ratio of an espresso’s beverage weight to the weight of the dry grounds used to make the shot.  For example, if a barista pulls a 36g shot from 18g of grounds , the ratio would be 2:1.  

Why EBR is relevant

I suspect most baristas do not realize this: if you have exact targets for extraction % and TDS, there is only one EBR that can produce a shot that achieves both targets. For example, let’s say you desire a 20% extraction and 10% TDS. Using a slightly simplified calculation, the only EBR that can produce a 20% extraction/10% TDS shot is a 2:1 ratio.  

For example, with a 20g dose and 40g shot:

10% TDS = 4g of coffee solids (10% x 40g shot = 4g) 4g of coffee solids extracted from a 20g dose = 20% extraction

A 2:1 EBR can yield a spectrum of extraction/TDS combinations; for example 8% TDS/16% extraction or 9%TDS/18%ext.  But no other EBR can produce any of the combinations mentioned above.

What if you want 10% TDS and a 22% extraction?  That requires an EBR of 2.2:1.

Most cafes attempting to use a 2:1 ratio are unde rextracting their espresso.

How to test whether your coffee would taste better at a higher extraction

This is not a foolproof test, but it’s worth trying, and takes only a few minutes.  Let’s say you typically pull shots with 2:1 EBRs using 18g in/36g out in 30 seconds.  Try this instead: set your grinder one small notch coarser.  Purge a couple of doses from the grinder. Pull a 3:1 ratio shot (18g in/ 54g out) in 30—35 seconds.  You've now likely increased extraction by more than one percentage point.  Assuming the shot did not channel more than usual, taste the coffee and evaluate whether you prefer the flavor to that of your 2:1 ratio shots.  If you were underextracting at 2:1, you’ll likely find the 3:1 shot is juicier, less sharp, and less sour.

The Upshot

When choosing an EBR, consider factors such as your preferred extraction level, TDS, shot weight, beverage size, the quality of your equipment, and the purpose of the shots (will it be served black? how much milk does it have to balance?).

The 2:1 Ratio

The preparation of plain coffee is a steeping process, almost exactly like tea. The coffee grounds (coarse grounds work better for plain coffee) are mixed with near-boiling water. The heat and minerals in the water work together to extract the flavor from the coffee. After a short steeping period, the grounds are strained out of the mixture (via a filter), leaving the beverage known as "coffee."

To get a flavorful coffee, there must be mineral content in the water. If the water is distilled, or if it has been softened too much (softening is the process of removing minerals), the extraction will be weak, and the beverage will be relatively flavorless - as food can be if no salt is used.

On the other hand, espresso extraction is a very different process that does not require minerals, and in which near-boiling temperatures are actually detrimental. For espresso, a more finely ground coffee is first compressed into a "puck" through which water will not pass easily. Ideally, immediately prior to extraction, the puck is pre-wet (both to begin dissolution, and to make the density within the puck uniform, so that the extraction will also be uniform).

[...]

In this kind of extraction, since the water is forced through the puck very rapidly (each water molecule moves through the puck in a fraction of a second), the water is not in contact with the coffee long enough for the minerals (in the water) to play much of a role in the extraction.

[...]

For plain coffee, a minimum mineral content of 150-200 parts per million is essential to a good extraction. Water softer than this will result in weak and flavorless coffee. 

For espresso, some mineral content helps the flavor, but lots of mineral content will not help more, and will plaque the machine more quickly. You should use a softened (but not fully distilled) water. If the espresso machine is connected to the building plumbing, an in-line water softener (to remove the minerals) is essential.

WHAT IS THE BEST WATER FOR BREWING COFFEE OR ESPRESSO?

You may have noticed that those first initial drips into the carafe are super dark while the last few drips are much lighter in color and more transparent. The rate of extraction is not constant. Looking at the picture above, it doesn't even appear to be a linear process. It looks like the bulk of extraction has taken place during the initial parts of the brew based how dark and opaque the first sample is compared to the next sample.

This sort of non-linear extraction is expected. In "Everything but Espresso" Scott Rao explains that coffee extraction occurs in two stages. In the first stage, water contacts the grounds and quickly washes away most of the exposed solids on the surface of the coffee grounds. The second stage occurs much slower and involves the bean fibers absorbing water. Over time, the dissolved solids migrate out to the surface to be washed away.

4/4 stage. Very watery and tea like. 

3/4 stage. Water/tea like taste similar to the first, with just a fleeting taste that it's cold brew you're drinking. Tanic.

2/4 stage. The raspberry, chocolate and lemon flavors we're accustomed to with this coffee comes through, but falls off quickly. Watery and weak finish.

1/4 stage. Intense, syrupy, overpowering. 

Stages of Extraction

Related

Coffee 101: Extraction & The “Strong Coffee” Myth

Why does coffee taste sour?

Different compounds are extracted at different points of the brewing process, and in the same order every time.

First, the fats and acids are extracted, producing that oily, sour flavor. Next come the sugars, which serve to balance things out with their sweetness And finally, if you overdo it, the plant fibers will extract, allowing the bitter elements to come out to play.

The length of brew time is the major deciding factor here, with the two unwanted options ( sour and bitter) at opposite ends of the brewing spectrum. If you steep your coffee too quickly, not enough sugars will be extracted from the beans. On the flip side, if you let the coffee steep for too long, it can over-extract and lead to bitter coffee.

Rule of thumb: finer grinds extract more flavor but also contribute more bitterness, while a coarser grind makes a lighter but sweeter brew. There's a scientific explanation for this: more than 1800 compounds contribute to the flavor of a cup of coffee. Some are extracted fairly quickly, from the surface of the grinds, while others are extracted from the interior, which takes more time. By changing the grind, you change the relative extraction of the interior and surface compounds. Plus, a finer grind slows the process of water flowing through the grinds, which causes over-extraction, leading to more bitter flavors in the cup. 

8 Reasons For Bitter Coffee (and How to Fix)

Regardless of the method, water will always extract the different flavor compounds in this order: fats and acids, then sugars, and finally the plant fibers. From a flavor and body perspective, it looks like this:

Sour/Oily – Sweet/Syrupy – Bitter/Thin

The first compounds extracted out of coffee are the acids and fats. Acids, which contribute sour flavors, are the simplest compound, molecularly speaking, so the water is able to easily dissolve them into the liquid coffee. The oils or fats in coffee, which add body, are not particularly simple, chemically speaking. Instead, they are hydrophobic and easily wash out of the ground coffee. 

- Additionally, many of the lighter aromatics, floral and fruity, are extracted at this point.

Sugars are extracted next. Even simple sugars are more molecularly complex than acids. As such, water needs more time and/or energy to fully dissolve them.

Eventually, the water will start to break down the plant fibers that hold the ground coffee together. Like all plant matter, including kale and celery, these fibers taste dry and bitter.

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Under-extracted coffees taste sour or sharp. This is because the water hasn’t had enough opportunity to break down enough sugars to balance with the acids from the first part of the extraction. 

Over extracted coffees taste bitter and thin, almost hollow. This is because the water has extracted out all of the available sugars and has started breaking down the plant fibers that make up the coffee.

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It’s important to understand that strength has a strong relationship to extraction. If you’re using less water to increase the strength of your coffee, it is more difficult for the water to extract out all of the desired flavors well. For this reason, we recommend finding a ratio that produces the strength of coffee you enjoy before working on improving your extraction.

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Adjust your grind setting finer 

This will have two effects:

1. the smaller particles will slow down the flow of water through the coffee, giving it more time to pull out sweetness

2. The smaller particles will have more surface area exposed, making it easier for the water to enter the coffee.

How Coffee Extraction Works

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