The Love Song Of J. Alfred Prufrock Essay Thesis Example For Students

The Love Song Of J. Alfred Prufrock Essay Thesis The Love Song of J. Alfred PrufrockWhen our lives begin, we are innocent and life is beautiful, but as we grow older and time slowly and quickly passes we discover that not everything about life is quite so pleasing. Along with the joys and happiness we experience there is also pain, sadness and loneliness. Hemingways A Clean, Well-Lighted Place, and Eliots The Love Song of J. Alfred Prufrock both tell us about older men who are experiencing these dreadful emotions. In Hemingways short story there are three characters, two waiters and their customer. Of these three, two are older men who are experiencing extreme loneliness. The customer sits alone drinking his glasses of brandy slowly, and very carefully, peacefully becoming drunk. While he is meticulously drinking his alcohol, the two waiters talk about him. They discuss his suicide attempt of the week past. The younger waiter doesnt seem to understand why a man with money would try to end his life. We will write a custom essay on The Love Song Of J. Alfred Prufrock Thesis specifically for you for only $16.38 $13.9/page Order now Although the older waiter seems to have an insight into the customers reason, he doesnt share this with the younger one. He seems to know why this deaf old man is so depressed, and sits there alone and silent. When the younger waiter rushes the customer, the older waiter objects. He knows what it is like to go home to emptiness at night, while the younger man goes home to his wife. The older waiter remarks on the differences between him and his younger companion when he says, I have never had confidence and I am not young. He tells the waiter and us that he prefers to stay in a well-lit place instead of going home to darkness and loneliness. When he does go home, he waits until daylight to sleep. The light seems to cure his inner darkness, his despair at being alone, and his despair at the nada-ness in his life but only temporarily. In T.S. Eliots poem J. Alfred Prufrock tells the reader of his fear of rejection. He is a lonely man and wants to ask someone to make his life a little less desolate. He doesnt know what to say or how to ask. We are at a party, a setting Prufrock seems to visit often. He tells us about himself, his bald spot, his skinny arms and legs. He knows that the people at the party will talk about those flaws in his appearance. Prufrock is so unsure of himself that while trying to find a way to ask his question, he loses the opportunity to ask it. He loses his chance at ending the nothingness that seems to fill his life as well. His uncertainty and his inferiority complex are touchingly revealed when he tells us, I have heard the mermaids singing, each to each. // I do not think they will sing to me. It is this forlorn attitude that moves us. He is extremely lonely and yet, he cannot do anything about it. In both these works men talk of loneliness and sadness. They are all alone in a world filled with people. The misery they experience from this feeling of solitude moves the reader because we have all at one point or another felt likewise even if not to that intensity.

Lifes What Ifs

Lifes What Ifs Free Online Research Papers Planning and budgeting for lifes normal living expenses, i.e.; food, utilities, housing, medical insurance, and transportation, is fairly simple. It is the little what ifs that can run the train off the tracks. Getting on board with a budget is great as long as it is realized that Murphy could buy a ticket and jump on the train anytime. This is the first step in planning for the unexpected. Life throws out many challenges and being prepared is on of the most important things in having a budget. Irregular bills, such as; the ones due every six months, or the ones you can not predict, need extra planning for. Unexpected expenses like; auto repair, need of a new lawnmower, a roof that needs repair, an unexpected disability, or losing your job, can be devastating. (Unexpected Expenses Derail the Debt Reduction Train, 2008). While planning a budget it is besgt to list any irregular and unexpected expenses that may occur. Setting up a separate fund for Christmas and birthdays is a good idea also. This will help to keep from using credit to get gifts. (Unexpected Expenses Derail the Debt Reduction Train, 2008). Setting prioritiesin your budget will also help to pay what has to be paid first and you can see what is left for the what ifs. As lifes little unexpected occurences happen it is best to take as many precautions as possible. The best way to prevent a bad situation is to set up a fund fot the worst scenario. This fund is called the emergency fund. It needs to have at least three to six months necessary living expenses in it. The fund should be put into an accessible account in case an emergency does arrive. (How to Prepare for Lifes What Ifs, n.d.). If, after a budget has been set up, it looks like there is not enough to put into this fund, then revisiting avenues to cut back is wise. (Unexpected Expenses Derail the Debt Reduction Train, 2008). Being financially prepared will help in securing your credit score. In case of job loss, it could mean the difference in obtaining a new job, obtaining a new residence, or being accepted on a credit application. Having and managing a personal budget is one of the most important things to be done in lifes little what ifs. Research Papers on Life's What IfsTwilight of the UAWThe Project Managment Office SystemNever Been Kicked Out of a Place This NiceBionic Assembly System: A New Concept of SelfBook Review on The Autobiography of Malcolm XHip-Hop is ArtMind TravelGenetic EngineeringPersonal Experience with Teen PregnancyInfluences of Socio-Economic Status of Married Males

Material Assignment Example | Topics and Well Written Essays - 3500 words

Material - Assignment Example It is being increasingly realized that research and development is critical to components such as the crankshaft due to the complexity of the system. Rapid advancements in technology and the inclusion of computer systems have led to an increase in the life and strength of crankshafts. However, the demands placed on the crankshaft have also increase with the development of high speed engines that produce more power and place new challenges to the design. Apart from some basic manufacturing precautions, new standards for the manufacture of crankshafts have been found out such as the ratios between its various components. There have also been advancements in the choice of materials for the manufacture of the crankshafts such as the use of aluminium and magnesium. However, they are largely application dependant and hence it is extremely important to consider this before the design and manufacture of the crankshaft. There is no perfect crankshaft; rather emphasis must be placed on develop ing an optimal crankshaft for the required application. The use of computer technology will further determine the course of the traditional crankshaft. Another important factor is the development of alternate systems of power for the automobile. As hard as it is to predict the future of the humble crankshaft, current efforts are being made towards the development of stronger and more efficient crankshafts. Though the modern automobile in the form that is currently seen took a number of decades to develop, the use of crankshafts in powered automobiles is as old as the first steam engine propelled vehicle developed by Joseph Cugnot in 1769 (Derry and Williams, 1993). Crankshafts ever since have been satisfying the need to convert the-to and fro motion of the engine, be it steam powered, diesel powered or any other type of engine, to circular motion of the wheels. However, recent factors mainly environmental, and political and

Run to win marathon Essay Example | Topics and Well Written Essays - 1250 words

Run to win marathon - Essay Example Run to win is a half marathon planned for sports men. A half marathon is the longest running event that is for experienced runners. This race is on 21 km or 13.1 miles. It is called a half marathon because it is half the distance of a marathon and is run on the road.The distance is challenging but it does not require the extensive training one has to go under in a marathon. Some places the half marathon is also known as 21k. Usually people tend to start with a half marathon and then take up the challenge of a marathon. (Dostoc, 2011)This physical and mentally demanding excursion requires a lot of training and proper preparation if being attempted for the first time. Proposed Date: 12 February 2012 Location: --- Time: 8 am-2 pm Event Objectives Primary Objective To ensure that top major athletes attend this half marathon on 12 February 2012 and make this event a major success. This will be achieved by inviting the athletes personally by telephone and personal invitation and making sur e the event is well attended and proper coverage is provided. (Smart Plan, 2011) To achieve coverage, the management will make sure that the proper authorities are notified and that word gets out and the respective media makes the event a smashing success. In short to make sure that the even brings in top people and proper coverage is provided to them. Financial Objective The financial objective of this event is to gain enough sponsors to support the financial cost of this event and churn out a profit if possible. The prize money is such to entice top athletes so that the event becomes a successful one and draws in big crowds. As its both open to males and females thus it would be only fair if the prize money is awarded to both the top contestants and runner ups in both the gender. It is decided thus to either breakeven or to run into a profit which would thus lead into further event planning generation. The prize money for the winner could be settled at $2000 followed by $1500 for the second runner up and $500 for the third runner up. All these figures are estimation and a minimum figure is thus provided and is not final. These values are both for males and females separately. (Dostoc, 2011) Event Details The event is aimed at the young and upcoming athletes along with the mixture of some top class professionals to make the competition exciting. This is done to let the young and upcoming athletes to show case their sportsmanship and talent and with a desire to win the prize money, the event sure is to draw a lot of attention and competitors from all around the country. Also with the event being a prominent one the outreach would be huge because of the media coverage that would be present before and during this event. Activities The race being the main event and activity itself is not the only main attraction of the event. To make this event a more bigger and better success, I decided to put in some extra events so that not only the athletes and racers could p articipate but also the general audience or the spectators of this exhilarating race could take some interest too besides watching. Included is a costume contest competition, during the race there are some tricky fun obstacles to make the race more interesting and challenging. Also to make it sort of more exciting the audience gets a chance to enter into a lucky draw that sort of works on the ranking of the racers in the events. (Active Network, 2011) Promotion The promotion of this event is a must and thus needs to be on an extensive scale so that majority of the people are made aware of this event and are thus attracted towards it leading it to make it a success. The most likely options include that of social networking and social media, chiefly Facebook, twitter, MySpace, Google plus and the likes. (Goshen, 2010) Social media penetration would guarantee a lot of exposure and platform but is not enough, so poster, word of mouth leaflets and such conventional and popular mediums wo uld also be favoured too. The cost for these would raise

Food Quality Essay Example for Free

Food Quality Essay * Relates to excellent product or services that fulfills or exceeds our expectations Food Quality * Includes all attributes that influence product’s value to the consumers. This includes, Negative attributes (e. g. spoilage, contamination with filth, discoloration, off odors flavors; Positive attributes (e. g. origin, color, flavor, texture and processing method used. -Food Quality is a term which may refer to several things: ¦ the extent to which food contains the nutrients that match the kind and quantity of the nutritional needs of the person consuming the food  ¦ the extent to which the food is attractive in appearance taste  ¦ the extent to which food is free from pathogenic bacteria undesirable materials such as insecticides antibiotic residues, etc FOOD QUALITY 1. Composite of characteristics/ attributes which differs from one unit to another 2. Totality of features/ characteristics of a product that bear on its ability to satisfy a given need: Needs: Safety Usability Availability Economics. Maintainability Environment Reliability 3. Uniformity, consistency and conformity to a given standard or specifications 4. A statement of what the user wants what the manufacturer can provide 5. â€Å"Fitness for use†, â€Å"satisfaction level of costumers† Other Ways of Describing Quality 1. Fast selling brand of a food product might be labeled as â€Å"Extra Special Quality† 2. Products that are sold abroad may be termed as â€Å"Export Quality† 3. Some consumers may gauge quality in terms of brand popularity 4. From the large producer’s point of view, quality may mean product reliability. Small manufacturers – reliability may not be a concern, their concern is more on sell of the products. 5. In a seller’s market situation, product availability means quality Quality of Food is Based on the following: 1. Raw material – the quality of finished product is dependent on the quality of raw material 2. Sensory quality – food quality detectable by our senses can be categorized into 3: appearance texture flavor 3. Microbiological quality raw material and products should be free from toxin-producing microorganism QUALITY CONTROL Is Doing Things Right. THE FIRST TIME AND EVERYTIME Quality Control can also be defined as a. maintenance of specified finished product characteristics every time it is manufactured b. efficient control of raw material and of production process c. object of quality control is to produce a quality which: satisfies the consumers; as cheap as possible; can be delivered in time to meet delivery requirement d. is the function or collection of duties which must be performed throughout an organization in order to achieve its quality objectives Stages of Quality Control 1. Set the specifications. a. Exactly what the customer or market expects b. Price at which product can be sold c. Delivery date d. Capability of equipment/ machines e. Capability of available inspection and test equipment 2. Prepare to manufacture a. Decide how to process the product b. Decide what equipment to use c. Specify the quality of raw materials and possible suppliers d. The in-line personnel e. Plan inspection and in-process quality control 3. Actual Processing/ Manufacture 4. Correction of quality defects 5. Provide long-term quality control planning Defects in Foods Defect. perceptible deviation from product specs that makes product less fit, or unfit for consumption the lack of something essential or required; or an imperfection can occur singly or as a composite of several deviations Sources: 1. Raw material – biological system that deteriorates over time. 2. Personnel – staff’s commitment to their work and their ability to perform their task well. 3. In-process problems quality loss due to poor understanding of processing methods and use of inadequate machines due to lack of staff training Evidences of Defects Prevention Program: 1. Quality raw materials 2. Reduction of processing losses 3. Drop in the volume of rejects What is HACCP? * Hazard Analysis and Critical Control Points * Prevention-based food safety system * A systematic approach to the identification, assessment of risk, and severity and control of biological, chemical and physical hazards associated with a particular food production process or practice (US FDA CFSAN, 2000) Two Important Terms * HAZARDS * CRITICAL CONTROL POINTS HAZARDS * Any biological, chemical, or physical property that may cause an unacceptable consumer health risk. * 3 major hazards. * Biological * Chemical * Physical -Biological Hazards * These organisms are commonly associated with humans and with raw products entering the food manufacturing facility. * Bacteria, foodborne viruses, parasites * Examples: * Salmonella, Listeria, Staphylococcus * Hepatitis A and Norwalk Viruses * Trichinella -Chemical Hazards * Chemical contaminants may be naturally occurring or may be added during the processing of the food. * Naturally Occurring Chemicals * Toxins from molds (aflatoxin) * Allergenic Proteins * Added Chemicals * Agricultural chemicals * Industrial chemicals. * Ingredients: Flavors enhancers, colors, preservatives -Physical Hazards * Foreign and extraneous materials * Foreign Materials * Anything that does not naturally occur in the food material * Hair, fingers (fingernails), plastic, metal filings, jewelry, gum etc. * Extraneous Materials * Anything that naturally occurs in the food but should not be there * Pits, seeds, peel, stems Critical Control Points * CCP’s * Process steps in specific food systems in which loss of control may result in an unacceptable health risk 7 Principles of HACCP: 1. Identify hazards in the system 2. Determine critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedure 7. Establish record keeping and documentation procedures Good Manufacturing Practices (GMP) set of sanitary guidelines and control for compliance to assure safety and wholesomeness of foods. Concerns: 1. Personnel 2. Plant and grounds 3. Sanitary operation 4. Sanitary facilities and control 5. Equipment and utensils 6. Process and control Cleaning and Sanitization Cleaning – an operation that will remove at least 90% of the soil or dirt. Sanitization – application of sanitizers Sanitation – over-all cleanliness of the surroundings or anything that surrounds the food Steps: a. remove the debris b. pre-rinse c. application of cleaning aids d. post rinse e. sanitizing rinse FOOD SPOILAGE / DETERIORATION Food Spoilage/Deterioration -Includes losses in organoleptic desirability, nutritional value, safety and aesthetic appeal of the food -Food is subject to physical, chemical and biological deterioration, which go hand in hand Causal Factors: -Temperature (heat and cold) * Oxygen * Moisture * Light radiation * Time. * Natural food enzymes * Micro- and macro- organisms * Industrial contaminants * Some foods in the presence of other foods In general, deterioration is slowed down when the food is low in moisture, high in salt/sugar or acid Shelf-life and Dating of Foods Shelf-life is the time it takes a product to decline to an acceptable level time a product remains saleable MAQ minimum acceptable quality for the product must be defined by the manufacturers or retailers Actual length of shelf-life is dependent on a number of factors : 1. processing methods 2. packaging. 3. storage conditions Dating provides consumers some indication of the shelf-life or freshness of the products they buy Type of code dates include: * date of manufacture (â€Å"pack date†) * date the product was displayed (â€Å"display date†) * date by which the product should be sold (â€Å"sell by date†) * last date of maximal quality (â€Å"best used date†) * date beyond which the product is no longer acceptable (â€Å"use by date† or â€Å"expiration date†) Major Causes of Food Deterioration -often the following factors do not operate in isolation -as such, effective preservation must eliminate or minimize all of these factors in a given food to prevent/minimize deterioration 1. Growth activities and activities of microorganisms Bacteria, yeasts, molds Microbial growth curve * Conditions necessary for microorganisms to grow: * Source * Food residue * Moisture * Time * Temperature * Invasion of microorganisms is due to contamination which can be avoided by sanitary practices and proper processing procedures and packaging * Not all microorganisms can cause disease or food spoilage, others are useful for food processing * Food borne diseases special kind of deterioration that may or may not alter a food’s organoleptic properties 2. Infestation by insects, parasites and rodents. * Insects destroy 5-10% annual grain crops (US), in other countries (50%) * Parasites Examples of Parasites: * Trichinella spirallis, enters hogs eating uncooked food wastes; nematodes, penetrates hog intestines and find way into the pork Entamoeba histolytica, parasite associated to raw human excrement and can infect crops when raw human excrement is used as fertilizer -can cause amoebic dysentery * Rodents can consume large quantities of foods and they can contaminate food by filth they carry can spread diseases like: Salmonellosis Leptospirosis Typhoid fever Plague 3. Activities of food enzymes and other chemical reactions within food itself * food enzymes are natural in healthy, uninfected foods * activity is intensified right after harvest * activity is sometimes desirable * can be inactivated by heat, chemicals and irradiation, etc. 4. Inappropriate temperatures (heat and cold) for a given food * heat and cold – can cause deterioration if not controlled; 10-38 °C (normal working temperature) * excessive heat: denatures protein, breaks emulsion, dries out food by evaporation and destroys vitamins * uncontrolled cold: FAV are frozen – discoloration, changes in texture. can break emulsion such as in milk denatures milk protein chill injury 5. Either the gain or loss of moisture Aw and Moisture Content (needed by microorganisms for growth and by different chemical reactions) 6. Reaction with oxygen * can cause chemical oxidation of nutrients, colors, flavors * required for growth of some microorganisms * can be excluded by vacuum packaging, addition of oxygen scavengers 7. Light * can destroy some vitamins (riboflavin, A and C); deteriorates many food colors * in milk – can cause â€Å"sunlight flavors† (induced fat oxidation and changes in CHON) * Can be minimized by opaque packaging 8. Time * quality decreases with time * object is to maintain and capture freshness of foods * to prolong shelf life – adequate processing, packaging and storage Spoilage of Different Kinds of Foods 1. Bread Mold: results in discoloration of the bread Ropiness: soft and sticky to touch, caused by sporeforming bacteria, Bacillus subtilis and Bacillus licheniformis 2. Honey * high sugar(70-80%) and acidic (pH= 3. 2-4. 2) * chief cause of spoilage : Zygosaccharomyces mellis 3. Candy * not subject to microbial spoilage (high sugar and low MC) * except chocolate with soft centers (burst and may explode), cause by Clostridium spp. 4. Fruits and Vegetables * spoilage due to physical factors, action of their enzymes, microbial action or combination of these agents * microbial spoilage may be due to plant pathogen and/or saprophytic microorganisms * general type of spoilage: * bacterial soft rot (Erwinia caratova) * gray mold rot (Botrytis cinerea) * rhizopus rot (Rhizopus nigricans) * anthracnose (Colletotrichum lindemuthianum) * blue mold rot (Penicillium) * black mold rot (Aspergillus niger) 5. Fruit Juices * acidic (pH 2. 4-4. 7), all contain sugars (2-17%) * molds. * alcohol fermentation 6. Sauerkraut * inferior quality due to abnormal fermentation: high temp; low temp; too long fermentation * surface spoilage (destroy the acidity, permit other microorganisms to grow, softening, darkening and bad flavors) 7. Fresh Eggs * Defects: cracks, leaks, dirty spots on the exterior (will favor spoilage on storage) * Changes caused by microorganisms during storage: * green rot (Pseudomonas fluorescens) giving green color of the egg white * colorless rot (various microorganisms): yolk is affected 8. Meat and Meat Products. * raw meat: enzyme, microorganisms, oxidation of fats * beef: moderate amount of autolysis is desired to tenderize it, excessive autolysis (souring) * general principles: * Factors influencing invasion of tissues by microorganisms: * load in the gut of the animal * physiological condition of the animal before slaughter * method of killing and bleeding Factors affecting the growth of microorganisms in meat * kind and amount of microorganisms * physical properties of meat (exposed area, grinding) * chemical properties of the meat (MC, protein, CHO, pH). * availability of oxygen * temperature General types of spoilage in meat * aerobic condition: * surface slime (Pseudomonas, Achromobacter, Streptococcus, Leuconostoc, Bacillus, Micrococcus) * surface discoloration (Serratia marcescens, Pseudomonas, Micrococcus/Flavobacterium) * oxidation of fats * stickiness (molds) * whiskers (Thamnidium elegans, Mucor mucedo) * anaerobic condition: * putrefaction, souring Cured meats: addition of nitrates inhibit growth of microorganisms, spoilage same with fresh if stored improperly 9. Fish and Other Seafoods. * spoiled by autolysis, oxidation or bacterial activity * factors influencing spoilage: * kind of fish: flat fish vs. round fish, fatty fish deteriorates faster * condition of fish when caught: exhausted spoil rapidly * kind and extent of contamination of the fish flesh with bacteria * temperature * use of an antibiotic ice or dip evidences of spoilage: * brightness fades and dirty, yellow discoloration appears * slime on the fish increases * eyes gradually sink * gills: light pink to grayish yellow * softening of the flesh. * development of off-colors 10. Poultry * chief source of spoilage: bacteria * bacterial growth takes place on the surface and any cut surfaces and the decomposition products diffuse slowly into the meat * off-odor is noted when the bacterial count is at 2. 5 x 106 cfu/cm2 * Psuedomonas and Achromobacter * Micrococcus, Flavobacterium and Achromobacter * Surface of skin becomes slime, acid/sour odor 11. Milk Chief type of spoilage : * Souring or acid formation * Gas production * Proteolysis * Ropiness * Surface or throughout the milk.

DISCRIMINATION Essay -- essays research papers

Although I had always thought that I could never be discriminated for any reason, two years ago I felt discriminated. One Friday, while working in a large corporation in the administrative department, the president of the corporation organized a meeting for the administrative and accounting departments. The president of the company mentioned that the accounting department was opening a new position as Junior Controller Management. Moreover, he said that there were only two candidates who were postulated for it. I knew I was one of them. In fact, most of my co-workers started talking about it and all were claiming me as the winner. I was extremely happy. But, I wanted to wait for the real nomination that was going to take place the following Friday after the executive meeting in which each department’s director needed to vote either for me or for my co-worker, who was a man older than me. I knew I did not have to worry, so I was extremely relax the entire week. I always loved to work, and I always did a good job, so I thought that the position as a Junior Controller was mine. Unfortunately, it was not true. Although management knew that I was extremely qualified for the position, they could not give it to me for two reasons. The first one is that I was only 22 years old, and they thought that I was too young to handle such a high level position. Second, they told me, men always occupied the highest positions in this company, and even if they understand that life had evolved ...

Dionysus with Pan

The chosen art piece, from Roman origin, is titled â€Å"Dionysus† and portrayed Dionysus, the god of wine, with his follower Pan. This artwork is a great example of Greek art’s influence in Roman artwork. The main elements of Greek’s naturalistic art, specifically of High Classical period, are rendered beautifully in this piece combined with distinctive elements from verism, unique to Roman art. So, the idealism of Greek art and the individualism of Roman art come together to create an art piece that is divine, mythical, and yet very human and therefore, relatable.This piece of art depicted the interaction between Dionysus and Pan in a form of sculpture. The sculpture was created from beautiful marble in A. D. 50 – 150. The work is three dimensional and still in excellent shape. There is almost no sign of physical or visible damage on sculpture which is rare because it has been created about two thousand years ago. This durability of the piece must be cre dited to the sculptor for having engineering intelligence to make the sculpture stay intact for so long.The artwork includes organic and fluid lines because each body feature of Dionysus and Pan is smooth, graceful, and very close to the natural form. The way Dionysus’ left leg is crossed over his right leg conveys that both were just standing and not moving. It is not telling a specific story; rather, it is just taking a moment out of the life of two people which are of a god and his follower in this case. The texture is smooth since it was created from marble. Dionysus’s characteristics of being the god of wine are represented in several elements in this work.The elements include the ritual staff with pinecone head in his right hand that he is known to carry, the wreath of grapes and wines enhancing his beautiful curls, and the wine cup on his left hand. Dionysus is resting his left hand on Pan’s right shoulder. The goat skin on Pan and Dionysus and the tree t runk that both are leaning on convey that they both reside in a forest or in out in nature. Pan, the follower, has the upper body of a human and lower body and the horns of a goat.This mythical creature is holding a stick, for hunting rabbits, in his right hand and looking up at Dionysus with great admiration. Pan’s left arm is wrapped around Dionysus’ back. Pan’s body is smaller, about two-thirds of Dionysus’ body, in comparison to Dionysus indicating Pan’s status as a follower perhaps. However, both are in perfect proportions. This work of art is a mix of naturalism and verism. The beautiful perfect skin, the appropriately proportional body and the beauty of young Dionysus are much idealized.The god of wine doesn’t have the body structure of an athlete; however, the body features and muscles are quite in proportion and yet humanized. Dionysus’ face is very humanlike because it displays a certain sense of kindness and relaxedness. Th ere is no sign of stress, discomfort, or detachedness on his face. Dionysus has his left leg crossed over his right leg and he is leaning on Pan on his left. Dionysus’ unique pose is a varied version of contrapposto pose which was so common in the High Classical sculptures. This pose means that the weight of the body is supported by one leg, right leg in this case.This pose illustrates relaxed state of mind and makes the audience feel that Dionysus is at ease. He also has his left hand resting on Pan while holding the wine cup. This shows that Dionysus is trusted by Pan and Pan is also trusted by him because Pan has his right arm around Dionysus’ waist. This close distance mainly exemplifies love, faith and intimacy of a relationship. The naturalism and intimacy depicted in this art is similar to the playfulness and lightheartedness defined in Late Classical Period and specifically in the sculpture â€Å"Hermes and the Infant Dionysus†.Dionysus in â€Å"Dionysu s† is slender, softer, and graceful similar to Hermes in â€Å"Hermes and the Infant Dionysus†. This is a slight contrast to the canon of proportions in High Classical. The use of emotion makes the Gods look real and humanlike which is also a contrast to the idealized works of High Classical Greek works. Another similarity between the two sculptures is how Hermes and Dionysus are leaning on the tree trunk for support and representing the forest as background.Overall, the work is more realistic than naturalistic which is conveyed by the verism represented in the awestruck like expression of Pan, the kindness and calmness reflecting on Dionysus and their intimacy with each other. By including Pan in this work, the sculptor makes the audience view Dionysus in awe from the eyes of Pan. It makes the audience think that Dionysus is the type of God who is kind, calm, composed, humane, and not strict or unforgiving. Therefore, the most significant part of this artwork is the ge nuine yet stimulating interaction between Dionysus and Pan that makes this art so real and relevant. ?