Assignment

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Social media plays a significant role in the lives of nurses in both their professional and personal lives. Additionally, social media is now considered a mainstream part of the process for recruiting and hiring candidates. Inappropriate or unethical conduct on social media can create legal problems for nurses as well as the field of nursing.
Login to all social media sites in which you engage. Review your profile, pictures and posts. Based on the professional standards of nursing, identify items that would be considered unprofessional and potentially detrimental to your career and that negatively impact the reputation of the nursing field.
In 500-750 words, summarize the findings of your review. Include the following:

  1. Describe the posts or conversations in which you have engaged that might be considered inappropriate based on the professional standards of nursing.
  2. Discuss why nurses have a responsibility to uphold a standard of conduct consistent with the standards governing the profession of nursing at work and in their personal lives. Include discussion of how personal conduct can violate HIPAA or be considered unethical or unprofessional. Provide an example of each to support your answer.
  3. Based on the analysis of your social media, discuss what areas of your social media activity reflect Christian values as they relate to respecting human value and dignity for all individuals. Describe areas of your social media activity that could be improved.

Prepare this assignment according to the guidelines found in the APA Style Guide. An abstract is not required.

Biology Homework Help

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can respond to this student work let me know if you can I would need it by tomorrow or Friday

  1. you will respond to another classmate with a substantive comment in minimum 100, maximum 150 words about how their organism is detrimental/harmful to another area of microbiology, after you have read their main discussion.
  2. Again, you should provide student original writing, paraphrasing from credible sources, cite your source for this post in text in parentheses, and provide full end ref information in APA 7th Edition format.

Brettanomyces bruxellensis is a wild yeast that is most typically known for wine spoilage, however, it also has positive outcomes in many other types of fermentation, most notably in beer.  It is a very common yeast that is typically found on the skins of fruit, particularly grapes, and is very happy to make its home on most surfaces found inside wineries and breweries.
Yeast is used in the fermentation process to eat sugar molecules.  Byproducts of sugar metabolism include alcohol and carbon dioxide, which are obvious necessities in beer production.  The sort of yeast that is used in the fermentation process effects the final flavor of the beer. In the proper concentrations and carefully monitored, Brettanomyces bruxellensis gives a beer sour, spicy, and leathery notes that are essential in specialty American, English, and Belgian beers.  The flavor profiles that this yeast gives off are so unique that it was the first microorganism to be patented for its use in English stock ales.  Due to its high alcohol tolerance, it is particularly useful in the production of beers with a higher alcohol by volume (ABV).  A higher ABV is typically a goal of many craft beer makers.  It has been found useful for the fermentation of kombucha, kefir, cider, and olives. In the right conditions, it can even be used to take the place of the industrial Saccharomyces cerevisiae strains and perform molasses fermentation.
The usual negative side of Brettanomyces bruxellensis even has its positive contributions.  This yeast is incredibly common and virtually present in every fermentation process because of its hardiness. It is blamed for the loss of efficiency in biofuels because of its high alcohol tolerance. However, by studying this yeast, scientists are working on ways to create processes that will reduce the cost of biofuels in the future.
Sources:
Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., . . . Masneuf-Pomarede, I. (2018, March 07). Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Retrieved January 13, 2021, from https://www.nature.com/articles/s41598-018-22580-7
Why sequence Dekkera (Brettanomyces) bruxellensis? (2013, November 07). Retrieved January 13, 2021, from https://jgi.doe.gov/why-sequence-dekkera-brettanomyces-bruxellensis/
Crauwels, Sam & Steensels, Jan & Aerts, Guido & Willems, Kris & Verstrepen, Kevin & Lievens, Bart. (2015). Brettanomyces Bruxellensis, Essential Contributor in Spontaneous Beer Fermentations Providing Novel Opportunities for the Brewing Industry. Brewing Science. 68. 110-121.