Critical Review of Danger Boy Essay Example for Free

Critical Review of Danger Boy Essay Mark Williams’ â€Å"Danger Boy: Ancient fire† is set in 2019. It is a science fiction and time travelling novel. The text explores the effects of building a time machine. In Mark Williams’ novel, he examines the negative impact of futurist technology. Although the concept of time travelling may seem appealing at first glance, there is an ultimately destructive consequence that comes with it, like losing a love one. The novel opens with an argument between Eli’s father, Sandusky, and Mr Howe, a representative from a government department. Mr Howe persuades Sandusky to invent a machine that can slow down time in a force field. Sandusky’s wife, a scientist, assists Sandusky to invent the time travelling machine but she is sucked into the machine and travels back in time. Therefore, Sandusky is urged to produce another time machine that can slow down time with a more stable core. Upon starting up the machine, a piece of old paper emerges. Eli reaches for the newspaper and gets sucked into the year of Alexandria (415 C. E). Eli and his companion, a dinosaur and an Alexandrian, seeks to reunite Sandusky’s wife, returning to the present day life and save the world from the fatal disease that has slipped through time. The novel is structured by different narrative perspectives, in which different characters narrate the story from their personal point of view and experience. This type of structure of narrative point of views offers the reader a different perspective of the world from three characters: Eli, Clyne and Thea. The writer’s intention here may be to demonstrate the reality is never black or white, but can be interpreted and understood in different ways in different individuals. However, the one limitation to this type of structure is that the reader may experience confusion in attempting to understand the flow of the story, in which disputes the coherency of events. There are no obvious clues to indicate the change of the protagonist. The only visible clue available is the chapter title and the narrator’s name. Hence, this confuses us in terms of identifying the protagonist. As the reader continues to read, they will encounter an acronym many times before it gives its meaning. There are instances in the text when certain words such as â€Å"WHOMPEs† suddenly appear, which disrupts the flow of the story. Reading this novel for the first time will confuse the reader. As the reader progresses through the novel, Sandusky explains to Eli what a â€Å"WHOMPERs† is. It is a â€Å"Wide Orbiting Massless ParticlE Reversers. † The writers intention suggest that the scientific invention is an abstract idea which is foreign to humanity. The author uses a stream of consciousness to enable the reader to engage with the thought process of the character. When Sandusky answered Eli’s question about time, he replied ‘you go into the Fifth Dimension†¦hard to tell the difference between time and space, or when and where. Or even who and what. † This encourages the reader to think and be in the mind of the narrator. This is a really good idea for advanced readers who want to think beyond the novel. Williams’ got inspired to write the novel by his son. He got the idea when his son was running down the hallway yelling out â€Å"I’m a Danger Boy! † The novel’s setting is based on where he lives, which is LA. There could be a connection between the novel’s setting and where he lives. One connection is that LA is a place for relaxation and tourism. The main character travels to LA with his father to relax a bit after the tragic incident. One of the major themes in â€Å"Danger Boy† is time traveling. Time traveling is frequent in the novel. It happens when ever Eli puts his â€Å"WHOMPER† charged baseball cap on. Another theme them is history. History is shown in this novel from many perspectives. It is seen by going back in time to Alexandria (415 C. E). The main motif in the novel is a baseball cap. It is a motif because it’s a device that allows Eli to time travel. Without the baseball cap, Eli would just be like any other ordinary kid. This novel can be compared with Audrey Niffenegger’s â€Å"The Time Traveller’s Wife†. The two novels involve the same themes; history and time travelling. In â€Å"Danger Boy† Eli becomes a time traveller after he touches a time machine. He travels back in time to Alexandria. He can control when he wants to time travel, but can’t control on where it’ll take him. In â€Å"The Time Traveller’s Wife† Henry is born with a genetic disorder. This genetic disorder allowed him to time travel. There was one thing that he can’t control. It is where he lands from time travelling and when he time travels. Ultimately, Williams has created an adventurous and exciting novel. The book was exciting because it produced tension into whether the protagonists find Margret or not. The writer produced a text that was a bit difficult to read and establishment of the main character. The author shaped the words in the sentences really strangely which sometimes doesn’t make sense or it is not suitable, so the reader needs to re-read it to understand it. This novel should be raising questions about time travel, especially in the future.

Lack of Economic Equality in Society Essay -- Economics Wealth

"Everywhere in the world there are gross inequities of income and wealth. They offend most of us" stated Milton and Rose Friedman in "Created Equal" (280) . Economic inequalities cause poverty, this disparity fuels social conflict. This economic oppression thrives within the heart of all societies. Poverty is recognized in many forms: hunger, homelessness, being ill without the ability to seek medical attention. Poverty also includes powerlessness, lack of freedom, spurred on by lack of representation. During economic change, whether gradual or suddenly, the fallout has an effect on all people. Social inequality is deeply and tightly woven throughout the world, defined by race, ethnicity, gender, or age differences. These inherent traits can dictate wealth, education, power or prestige, unfortunately, the female gender is most victimized. Women represent a staggering 70 per cent of the populous living at poverty levels. Gender alone should not be the determining factor regarding placement within society, experience and equal productivity should dictate compensation especially for similar scopes of work. Throughout history, male and female positions have been subjected to an enduring binary placement relating to jobs, income, and wealth. Women's economic history exemplifies centuries of sex prescribed inequality within the labor markets, within the structure of political rights, human rights or civil rights. Recent advances have buffered these inequalities in part, but true balance of equality has yet to be reached. The economic experience of women reflects the paradox of inequality, distilled within the c... ...tatus, education, employment, wealth and political power. Some writers prefer the terms "subordinate group" and "dominant group" rather than "minority" and "majority?. Even though women make up the majority of people in a number, women are still considered a minority and hence will continue their struggle for equal recognition. Ultimately, until a balanced representation is complete the struggle will continue. Any notion that society can change overnight is not realistic. Progress has been made, more in some areas of the world as opposed to others. The world should recognize the power and strength that women have, further, the power and strength they have not abused. Women?s contribution to society as workers, companions, mothers should be honored as opposed to oppressed, without gender being a considering factor.

Describe the performance of characteristics of eggs Essay

Egg white and yolk contain protein. Ovalbumin is present in egg white, however globulin and albumin are also present in a very small amount. Whereas egg yolk contains protein in the form of lipoproteins, which are a combination of proteins and lipids. The most important complex lipid in egg yolk is lecithin. Lecithin gives the egg yolk the properties of a stable emulsion. The fat molecules in the egg yolk are held in an emulsion by lecithin. Eggs have three main performance characteristics and they a coagulation, which includes setting, binding, coating, thickening, enriching and glazing, secondly they can be whisked to create foams and aerate mixtures and called aeration and lastly emulsifiers. Coagulation is the process in which proteins change from their natural liquid state into a gel or a solid. This happens because each protein molecule is constructed from long chains of amino acids joined by peptide bonds. The bonds are weak and when heat, acid or mechanical action is applied they start to break. The changes are permanent. When the protein changes it physical structure when it coagulates is called denaturation. Syneresis can occur when the egg is overcooked. This is when the texture becomes porous as the protein shrinks and pockets of water are left in the product. Between 60-65C is the temperature which egg whites start to coagulate and the result of this the egg white changes appearance from transparent like to white and the texture will be from gel like to solid texture. Egg yolk starts to coagulate at a higher temperature than egg white, it begins coagulating at 65C and finish at 70C. From the darker yellow appearance of the egg yolk it will turn into a lighter yellow yolk and from runny yolk it can go to powdery solid yolk. There are a number of factors that will affect coagulation. A firmer set can be achieved at a lower temperature if an acid such as lemon juice is added. A looser set and higher coagulation temperature is achieved by the addition of sugar to the mixture. The quantity of egg yolk determines the strength of the set mixture. A higher proportion of egg yolks or whole eggs will produce firmer or thicker custard. A low heat achieves gentle heat transference, which produce perfect conditions for a coagulation. Aeration is when egg white is whisked. Foam is formed when air is dispersed through the liquid egg white. Egg whites can be aerated due to the ability of the ovalbu, in to stretch and hold air. When egg whites is whisked the proteins are denatures and uncoil. This forms a 3D air / liquid structure that can hold air when folded into food mixtures. The foam is stable but its properties can be affected by the use of additional ingredients or conditions. First factor that can affect foam formation is salt. It decreases the pH of the egg white and this increases the resistance to foam, so the time taken to foam is increased. It gives the foam more stable and it enhances the flavour. Second factor is sugar. Sugar interferes with the bonds that form as the egg whites uncoil. Therefore the whisking time is increased and the resulting foam is denser, however the foam is more stable. This factor is commonly used for meringues. Fat affects foam formation. Fat such as egg yolk prevents new bonds being formed in the structure. Fourthly alkalis will increase the pH of the foam, decreasing the foaming time but making the foam stable. Lastly will be acids. Acids such as tartaric and acetic will soften the foam. Because the fat in the egg yolk, it inhibits the aeration recipes are usually for egg whites. However sponge cakes do use whole eggs. They are whisked with sugar over a pan of hot water (double boiler method) it works because the whisking action causes the proteins to denature and the heat causes coagulate resulting in stable form. Emulsion is formed when one liquid is dispersed in the small droplets into a second liquid with which it will not normally mix. Egg yolk has emulsification properties, which means it has the ability to hold large quantities of fat in an emulsion. Lecithin is present in egg yolk, which has a hydrophobic (water hating) component and hydrophilic (water loving) component. Eggs have many other functions. An egg can give additional thickness to sauces; it can also be use as binding and coating agent. Eggs can also be used as an egg washed or sometimes called glazing and commonly used for the top of pastries and breads. It also add colour and enrichment.

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