COMMUNICATION Unit 4 - Non Verbal Communication

Introduction

Nonverbal communication has been defined as communication without words.
It includes apparent behavior such as facial expressions, eyes, body language, touching as well as less obvious messages such as dress, posture and spatial distance between two or more people.
Nonverbal communication is universal in contrast to spoken language.
It can be intentional or unintentional.

Importance of Non Verbal Communication

Non-verbal communication is important in expressing our emotions. Emotions such as happy, satisfied, confident, surprised, eager, tired, stressed, sad etc.
These are almost all expressed through different body gestures and face.
We are able to understand each other up on judging each other's expression.
Non-verbal gestures are what our recipients see in the first place, even before a single word is heard. These figurative messages can be a visual sign of feeling, but our words convey a different message.
Thus, expression of the face becomes basic mode of non-verbal communication among people.

It plays a vital role in communicating interpersonal relationships. Interpersonal communication includes communications that occurs with our words and through our tone of voice, posture and facial expressions.
It is also found by many researchers that non-verbal interpersonal communication like body language may communicate 93 percent of our attitudes and beliefs.
We use language in verbal communication to communicate precise messages.
Non-verbal communication involves any other information that we send and receive from others including our body language, eye contact or how we say a particular message.

Non-verbal communication is a main supporter of verbal interaction.
In fact they supplement each other and give full meaning. Because non-verbal communication can repeat the spoken message: contradict the message that individual is trying to convey; emphasize the message, substitute or complement meaning to make it understand clearly.
For example, when the class teacher comes across his student with frowning face seeking permission to take rest, he would immediately grant permission because he saw how much the student was suffering not only by hearing the reason, but more by judging students facial expression.

Non-verbal communication also reflects individual's personality.
"Personality is the entire mental organization of a human being at any stage of his development.
It embraces every phase of human character: intellect, temperament, skill, morality, and every attitude that has been built up in the course of one's life."
So according to the above definition personality concerns the most vital, obvious parts of an individual's psychological life: it concerns whether a person is sad or happy, lethargic or active, brainy or tedious.
And these are all aspects of non-verbal communication because we are able to define person's personality through judging their facially expressed emotions and behaviors.
For example, my friend wouldn't tell all his personality orally. However, more than that, I will come to know his detail personality upon judging his daily behaviors and emotional expression. Therefore, this shows that nonverbal communication speaks more than verbal communication in our life.

Nonverbal communication plays greater role in performing rituals such as greetings and goodbyes.
The smile we smile as soon as we see someone we recognize from distant itself tells a lot about importance of non verbal communication.
Similarly, waving our hand indicating good bye is another example of non verbal communication.
 None the less, nodding or shaking our head indicates accepting or refusing when others tell something or offers something.
These are some of the details about how non-verbal communication interacts with verbal communication through the process of reinforcement, contradiction, and substitution, complementing or emphasizing.

Kinesics

Kinesics is the name given to the study of body’s physical movements.
Kinesics is considered to be ‘an intelligent way of communication’.
The study of the way in which certain body movements and gestures serve as a form of non – verbal communication.
Body movements and gestures are regarded as a form of non- verbal communication.
Kinesics includes the following things
Body Movements .
Personal appearance
Posture
Eye Contact
Facial Expressions

Kinesics – Personal Appearance

The final area of Kinesics is appearance.
Appearance includes clothes, hair , jewelry, cosmetics and such. It accents our body movements and how we are perceived.
Appearance tells others how we want to be seen.
If you changed your appearance drastically-from formal to informal , for example-how would others respond?
When do you give your appearance special attention ? These occasions tell you about the importance of appearance.
Most people indicate they are not influenced by another’s physical appearance , but apparently they are.
Expect your appearance to a part of the messages you communicate, and should plan your appearance so that it will effectively communicate to others.

Kinesics – Posture

Body shape and posture are a part of kinesics .
Body shape and posture affect how we think about ourselves , how we relate to other , and how others relate to us even though body shape is mostly hereditary and largely uncontrollable .
When we encounter an unfamiliar situation , we become more aware of body shape and posture-interview or a formal speech .
Posture is part of any relationship , regardless of your degree of awareness . Whether you lean forward/backward , stand or sit erectly , or slouch , you tell another person something .
The others mental filter gives meaning to your posture .

Kinesics – Eye Contact

The eyes are considered to be the windows of the soul. You look to the eyes of a speaker to help find out the truthfulness of his speech , his intelligence , attitudes , and feelings.
Eye contact is a direct and powerful form of non-verbal communication

Kinesics – Facial Expression

If you smile regularly you will be perceived as more likable , friendly , warm and approachable.
Similarly the way you raise your brows also communicate a message to others.
You facial expression let others know of your moods and feelings and can also caution them.

Proxemics

Proxemics is a type of non verbal communication.
It is the study of how we communicate with the space around us.
It involves how we arrange personal space and what we arrange in it.
The cultural anthropologist who coined the term in 1963 , emphasized the impact of Proxemics behavior on interpersonal communication.

According to proxemics, physical distance between two people can be co- related to relationship they share, be it personal or social. Proxemics defines this distance.
The study of spatial distances between individuals is different in cultures and situations.
Intimate distance for embracing , touching or whispering 1. close phase – less than 6 inches (15 cm) . 2. Far phase – 6 to 18 inches (15 to 46 cm)
 personal distance for inactions among good friends of family members 1.  close phase – 1.5 to 2.5 feet (46 to 76 cm) 2.  far phase – 2.5 to 4 feet (76 to 120 cm)
social distance for interactions among acquaintances 1.close phase -4 to 7 feet (1.2 to 2.1 m) 2. far phase –7to 12feet (2.1to 3.7m)
public distance used for public speaking 1. close phase – 12 to 25 feet (3.7 to 7.6 m) 2. far phase – 25 feet (7.6 m ) or more.

Proxemics

Chronemics

Chronemics is the study of how human beings communicate through their use of time.

It refers to a communication based understanding of time. These understandings vary from culture to culture and person to person.
Our society does not value time highly.

Chronemics differ from situation to situation as well as relationship to relationship.
A situational example would be, it is acceptable to arrive late for a party but not to an official meeting.
A relationship based example would be that its okay for a doctor to keep a patient waiting, but not the other way around.
Chronemics are an example of non verbal communication, because these understandings function as unstated rues that members of a society more or less follow.

Paralinguistics

Paralinguistic communication is the study of voice and how words are said. 

When you open your mouth to speak, you reveal much about yourself that often has nothing at all to do with the words you are speaking.
Paralinguistic signals and cues refer to every element and nuance of your speech.
Paralinguistics
Here are some common paralinguistic vocal cues and examples:
Rate/Speed Rapid rates of speech (and quickly coming up with a response) have been correlated with composure and self-assurance.
For example, to establish instant vocal rapport and a more subtle connection, speak at a rate or speed similar to the person you are communicating with in conversation.

Rhythm

It refers to a pattern of voice. A smooth rhythm or flow of speech with a low pitch indicates confidence and authoritative convey lack of clarity.
International languages have unique rhythms. It is important to note this because the global language for business today is still English.
No matter what your native language is, if you match the rate and rhythm of speech of the slowest speaking person, it will be easier to communicate and connect on a paralinguistic level.

Volume

Research indicates that confidence, assertiveness, and boldness are reflected in louder speech.
High volume doesn’t mean shouting.
This doesn’t mean that you go around speaking loudly but if you need to be more assertive, raising your vocal volume will help you to do this.

Pitch

Pitch is the natural quality of a voice which can only be changed after a lot of practice.
Low pitched voice is a good quality voice which commands attention and respect as it indicates that the speaker is in total control of the situation.
Whereas a high pitched voice is throated and shrill voice which pierces the listener’s ears and drives them away.
A high-pitched voice can often time sound squeaky or childlike.
Many people associate lower pitches with greater credibility, maturity and authority.
Even though a lower pitched voice is often considered more credible, you should never force your voice so low that you lose vocal power or vocal focus.

Inflection/Vocal variety 

Inflection refers to variations in pitch. 

Quality

Quality usually refers to the vocal characteristics that allow you to differentiate one voice from another. Is a person’s voice small, feminine, or shaky; thin, throaty, or aloof; tense, flat, grating, nasal, harsh, or shrill? All of these represent different vocal combinations of rate, pitch, and volume.

Intensity/Tone 

Finally, how emphatic are the statements? For example if someone says, "I want you to do it now!" The intense delivery can be a direct indicator of the speaker's passion and commitment or lack of it. 

The tone also reveals emotions behind the words being spoken.
Being aware of your own paralinguistic vocal strengths and weaknesses will allow you to subtly influence your speaking and listening so that you will be a more powerful communicator.

Communicative use of artifacts

Artifacts are objects that convey non verbal messages about a place.

These include furniture, plants, colours, architecture etc.
These are an important aspect of non verbal communication as the right choice of artifacts would reflect the right image about a particular place.


The choice of furniture speaks about the environment of a workplace.
It also speaks about the level of business being carried out at a place.
For this reason, organization gives careful consideration to office space, factory layout, the sales area and conference venues.
The environment should put people at ease and match their expectations; an unsuitable environment can produce `noise' that causes communication barriers and interferes with the communication.


Certain instincts, such as desire for privacy, familiarity and security, need to be satisfied.
Careful design of the workplace can meet these needs and in so doing improve communication, productivity and morale.
Natural and artificial light, colour, temperature, tables, chairs, desks,lounges, plants, sound, artwork, magazines, and floor and wall coverings all have an impact on people's perception of an organization

FOOD SCIENCE Unit 4 - PROTEINS

Introduction

Proteins are complex organic compounds that contain carbon, hydrogen, oxygen, nitrogen, and usually Sulphur or phosphorus.
They are composed of one or more chains of amino acids.
Proteins are fundamental components of all living cells and include many substances, such as enzymes, hormones, and antibodies that are necessary for the proper functioning of an organism.
They are essential in the diet of animals for the growth and repair of tissue and can be obtained from foods such as meat, fish, eggs, milk, and legumes.

Basic Structure of a Protein

Proteins are made up of hundreds or thousands of smaller units called amino acids, which are attached to one another in long chains.
There are 20 different types of amino acids that can be combined to make a protein. 9 are essential and 11 are non essential.
The sequence of amino acids determines each protein’s unique 3-dimensional structure and its specific function.
The bond which unites the two amino acids is called a peptide bond.
 One amino acid has
1 carboxyl group (COOH)
1 amino group or nitrogen group (NH2)
1 hydrogen (H)
And 1 functional group (R)

NH2CHRCOOH.

Classification of protein based on origin

Classification of protein based on characterization

Classification of protein based on function

Structure of Protein

Effect of heat on proteins (Denaturation)

At the molecular level, natural proteins are shaped like coils or springs. When natural proteins are exposed to heat, salt, or acid, they denature—that is, their coils unwind.

When proteins denature, they tend to bond together, or coagulate, and form solid lumps.
Coagulation is what which occurs on the physical structure during denaturation. As the proteins gets denaturated it become a hard or solid structure which is called as coagulation.
An example of this is a cooked egg white, which changes from a transparent fluid to an opaque solid. As proteins coagulate, they lose some of their capacity to hold water, which is why protein-rich foods give off moisture as they cook, even if they are steamed or poached. Denatured proteins are easier to digest than native proteins.

Factors affecting denaturation are

Agents such as acids, alkalis, salts
Increase in temp
 Extensive beating

Effect of heat on proteins (Denaturation)

Effect of heat on proteins (Denaturation)

Stages in heat denaturation

Unfolding of helix of the protein molecules as the cross wise link holding helix is disturbed.
R groups are exposed. Re-bonding takes place between adjacent R groups of protein molecules leading to aggregation of the molecule bringing about increased viscosity. This is the first change in denaturation which is called as surface denaturation.
When sufficient proteins have united, the protein molecules are no longer dispersed as a sol. At this stage protein is said to have coagulated (second stage) i.e. water is held in the capillary spaces formed by the united proteins molecules and the coagulation of protein forms a gel.
If the liquid is separated from the coagulated protein, the protein is said to be precipitated or flocculated i.e. curdling take place (third stage of denaturation)

Effects of Denaturation

Properties of denatured proteins are completely different from their native form.
Denatured proteins are easily attacked by proteolytic enzymes, e.g. cooked meat is more easily digested than raw meat.
They show decreased solubility, e.g. cooked egg white is not soluble in water.
They loss their biological activity as enzymes are destroyed e.g. browning does not take place in boiled potato.
Denatured proteins lose their ability to crystallize.
There is an increase in viscosity of food.
Heat Denaturation results in improved flavour and texture e.g. cooking improves flavour in meat and eggs give structure and improves texture of cakes.
Denaturation of food is irreversible unless it occurs under very mild conditions.

Factors affecting Denaturation

 pH – Denaturation is brought about by controlling pH .
Heat – when egg white is heated at 600 C the protein ovalbumin gets denatured. As temperature increases, coagulation takes place and egg white separates out as a solid.
Surface Denaturation – this is brought about by mechanical means e.g. beating egg white or milk to a foam.  If the foam is heated, as in egg white foam, it becomes firm due to the coagulation of ovalbumin.
Salts – when present in a high concentration, it precipitates proteins out of solution and disperses them e.g. cured ham baked in white sauce.
Moisture – low moisture levels cause less Denaturation than higher moisture levels at the same temperature.

Functional properties of proteins

Gelation 

Gelatin is partially degraded protein prepared from collagen.
 Collagen is the intercellular cementing substance between cells.
Skin, ligaments and bones are hydrolyzed by dilute acid or alkali, breaking collagen molecules into shorter fibrous molecules called gelatin.
Dry gelatin is soaked in cold water for preliminary hydration before adding some hot water. The mixture is stirred to form a sol.
Alternatively, hydrated gelatin is heated in a double boiler for gelatin to dissolve. The concentration gelatin sol is added to gel a liquid stirring thoroughly to prevent from solidifying into rubbery strands or lump.

Foamability 

 Egg white is a viscous sol with proteins dispersed in it. It can be beaten into a foam.
The protein ovomucin, ovogloulin and conalbumin are necessary to form a fine  foam with small air cell. As air is incorporated into the liquid, protein molecule collect at the air-water interface. When more air is incorporated, the water layer gets thinner and protein molecule gets stretched and unwinds from their coiled structure.
Surface Denaturation takes place and makes the foam rigid and when heat is applied protein coagulate forming a permanent foam.

Emulsification

 It is the most important process in the manufacturing of many formulated foods. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (O/W) or water in oil (W/O) type. The difference between O/W and W/O emulsions is that an O/W emulsion commonly exhibits a creamy texture, while a W/O system has greasy textural properties.
Protein emulsifying activity is the ability of the protein to participate in emulsion formation and to stabilize the newly created emulsion. The emulsifying capacity is the ability of the protein solution or suspension to emulsify oil. Emulsifying properties are useful functional characteristics which play an important role in the development of new sources of plant protein products for uses as foods. Proteins are the components that dominate in most food emulsions.

Viscosity 

The viscosity of a solution is related to its resistance to flow under an applied force.
Viscosity or consistency of the products is very important for the consumer acceptance of several liquid and semisolid-type foods (e.g. soups, beverages). High-molecular-weight polymers such as proteins greatly increase viscosity.
The viscosity behavior of proteins is affected by several variables including size, shape, protein-solvent interactions, hydrodynamic volume and flexibility in the hydrated state.

COMMERCIAL USES OF PROTEINS

The major role of protein in food preparation includes the ability of proteins to
Form foams
Bind water and form viscous sols and gels
Get coagulated by heat
Exhibit emulsifying properties
Show enzymatic activity

No single protein shows all these properties and these complex reactions are influences by other constituents present in food. Proteins are of major significance in determining the characteristics and nutritional value of food.
Egg, milk and gelatin are used to make gels, foams, whips, soufflés, meringues, custard, cakes, puddings, confections, soups and sauces.
Protein extract from natural and novel sources are being extensively used in the manufacture of convenience food for catering systems and for low-cost feeding programmes which rely on protein to bridge the protein calorie gap.

COMMERCIAL USES OF PROTEINS

Other commercial uses of protein

TEXTURED VEGETABLE PROTEIN (TVP)

Plant protein can be used to produce textured protein products also called protein analogs. They form an important substitute for expensive animal products. Textured vegetable protein (TVP) includes proteins manufactured from soya bean, ground nuts and other oilseed after oil has been expelled. Proteins can also be extracted from green leaves and certain grass and species of microorganisms such as yeast, mould and bacteria.

TEXTURED VEGETABLE PROTEIN (TVP)

The advantage of using TVP is as follows:

1. They can be used as substitute for real meat in curries, biryanis etc.
2. Alternatively they can be used along with real meat as meat extender by mixing it with meat products as in cutlets, keema matar etc.
3. They are equally nutritious as meat and cheaply priced thereby cutting down the costs
4. They are widely used in the food processing industry.
5. They are acceptable to vegetarians and are used in nutrition feeding programmes.