As temperature increases the level of turbidity increases Lab Report

As temperature increases the level of turbidity increases - Lab Report Example 107). It can be said that it is the measure of how much light can pass on the water, and this may be influenced by suspending matter in the water; these may be sediments, organic matter, eroded soil, silt, industrial waste to mention a few. The particles resting at the bottom of water may also be stirred up by water movement, people or storm runoff. With levels of turbidity may indicate the water is unhealthy for aquatic life as light will not easily penetrate to the bottom. Introduction:Temperature may determine the conditions in which matter exists. Minute temperature changes in water may change the conditions and thus make the aquatic life hard to survive in. Temperature changes may also result from deforestation thus allowing more sun to directly shine in the water. Factories and other power plants use water as a coolant and later discharge it back to water sources, this changes the water temperatures. The above reasons were the inspiration for this experiment. The results: The results demonstrate that at 40 degrees Celsius the lowest level of turbidity were recorded. An average reading of 21.65 in the turbidimeter was recorded. At 10 degrees Celsius an average turbidity of 21.65 was noted, at 30 degrees Celsius an average of 21.72 value was recorded, our control was 20 degree Celsius which recorded a reading of 22.38 Conclusion: My hypothesis was that when temperatures increase turbidity of water also increases, this hypothesis should not be accepted as the results recorded did not show any correlation between the water samples taken and the level of turbidity. Recommendations: In the future this experiment should be done in a well controlled environment where the surrounding or confounding variables are well controlled so that they do not have an influence on the experiment. Parker, Gary, and Coastal River. River, Coastal, and Estuarine Morphodynamics: RCEM 2005, Proceeding of the 4th IAHR Symposium on River, Coastal, and Estuarine

Bampton Manor Hotel Essay Example | Topics and Well Written Essays - 750 words

Bampton Manor Hotel - Essay Example The report relies heavily on responses from key staff within the hotel that provide the picture of the internal operations of the business. It therefore brings to the limelight issues in the various departments including marketing, human resource, operations, as well as, finance (Bowie, 2002, p.34). The hotel initially served as wedding hotel but later changed due to frustrations in the business. The appointment of a new chef with experience in managing Michelin Restaurants was a step forward in ensuring the hotel positions itself as a boutique country hotel with a fine dining restaurant. Due to the high quality of the restaurant, the business has received three rosettes from the AA, thus enhancing its corporate image although the Michelin star would have given it much reputation (Balakrishnan, n.d, 2). The main marketing tool as per the marketing manager was the websites although no real data was available to analyze the same. Although the hotel had most people rating their services as excellent, they also received negative reviews with some complaining about prices being high while others categorized their services as poor especially during the busy periods. In addition, reviews indicated cases of staff rudeness, uncooperative behavior, and in some cases, others indicated that they were not aware of their roles. One of the issues was the shortage of staff experienced on Fridays and during the weekends more so because the current staff struggled to cope with the pressure. In addition, there was lack of enough training and orientation for the temporary staff that were brought in to work over the weekends. In this case, some of the staff did not know their roles as well as whom to report to. This is also notable with the operations manager’s frustrations that the head chef was not able to use the systems introduced to manage reservations and finance (Colvin, 2000). The operations manager was