The Economic History Of Western Europe During The Period Between 1950 To 1973 Essay Example

The Economic History Of Western Europe During The Period Between 1950 To 1973 Essay The aim of this essay is to analyze whether the term Golden Age referring to the European growth during the years from 1950 to 1973 was justified as a term to describe Western Europes economic history. In order to come to a complete understanding on why the years between 1950 and 1973 were characterized as being the Golden Age and to define whether the term was justified, it will be necessary to first examine the history of Western Europe at the time as well as the economical factors that ruled and took place. During the years 1950 and 1973, there was a significant rapid change and development in Europes economical growth. This success was a result of many factors and contributed to the welfare and wider benefit. During the Golden Age everyone experienced a rapid economic growth, modest inflation and low unemployment. The growth rate for the European economy was more than twice as high in the 1950 -1973 period than in the previous 80 years. The macro-economic status was in its best throughout this period than it has ever been. This growth was an outcome of many social factors some of which are: 1. The period between 1950 and 1973 was a period of post-war reconstruction, a period which promised an opportunity for rapid growth if guided by the correct policy. This was an advantage as before 1950, since 1913 the European economical factors had experienced two world wars, which meant that the existing growth had been very low at the time. This is also the reason why the countries which were more devastated by the war, such as Italy, Germany Austria and Japan were able to have the best growth pick-up and the countries that were less devastated such as Australia, Canada, Switzerland and the United States were faced with a reduced pick-up growth. We will write a custom essay sample on The Economic History Of Western Europe During The Period Between 1950 To 1973 specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on The Economic History Of Western Europe During The Period Between 1950 To 1973 specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on The Economic History Of Western Europe During The Period Between 1950 To 1973 specifically for you FOR ONLY $16.38 $13.9/page Hire Writer 2. AS Asian economies were rapidly growing, pressures coming to the surface as a result of the competition were identified. A large percentage up to 93 per cent, of all manufactured exports was gained by the developed countries in 1965. However the de-industrialization of Europe was beginning. 3. As pointed out by N.F.R Craft another aspect was that the United States based on the advantage of using more advanced technological equipment, was able to have a larger scale of productivity than Europe did. By 1950 American manufacturing was 2.5 times the British level, 2.75 times the West German level and 3.1 the French level (Schulze 43). 4. During the period 1950 to 1970, materials such as energy were low priced. After 1973 up until 1980 there was a very high raise in prices. The price of oil was raised from $2.1 to $35.5 a barrel. From the following table we can observe the income elasticities and growth rates for the period 1955-1965. As Houthakker and Maggee,(1969) conclude, a high income elasticity of demand for exports and a low elasticity for imports is the main income pattern for fast- growing countries. A stable real exchange rate can be accomplished through this phenomenon. However as Krugman (1989) suggested, we can not imply that the elasticity income alone develops fast growth. The growth of Europe can be seen as a result of the expansion of its share of world markets by expanding the range of goods, rather than reducing prices. The period between 1950 and 1973 is conventionally known as the Golden Age of European economic growth (Crafts, 1995a). with no doubt we can say that technology transfer was an important influence leading to the integration of European markets, price changes, greater codification of knowledge, and the proliferation of multinational enterprise (Nelson and Wright, 1992). However these components were not the only influence. The transfer of workers from agriculture as well as post-war reconstruction was important to the catch-up growth. Even though there was a bounce back from the disruption of the world wars and interwar depression and protectionism, in general, European countries did far better than merely get back on a pre-existing growth trend (Mills and Crafts, 2000). Referring to the cheap technology as an explanation for the rapid economical growth for the period 1950 to 1973 leading to the golden Age, Boltho (1982) argues: If cheap technology and abundant labor and raw materials were not novel features of industrial Europe, something else must still explain why in the 1950s and 1960s they led to supergrowth Such an explanation would seem to have come from the demand side. . Boltho(1982) As (Abramovitz, 1986) described, in order for the catch-up in the early postwar Europe to take place and be successful it was necessary to have a social capability meaning that structures that would encourage investment and innovation had to be present. However in many countries social contracts that facilitated wage moderation in return for high investment in a corporatist setting accompanied by trade liberalization were developed (Eichengreen, 1996). The catch-up growth outcomes during the Golden Age, was not the same for all countries. This is totally understandable if one considers the importance of institutions in growth. The period of 1950-1973 is justified when characterized with the term Golden Age as the fast economic growth in Western European countries produced an improvement in labor as well as the raise of the welfare for the state and the social economy. Higher employment rates and employment opportunities were produced, benefiting workers and their families. The increase demand in labor is accomplished by increasing the demand for products as well as the prices of products which are produced and exported. As mentioned previously in this essay, the Golden Age also meant the increase of the GDP for the sample of 141 countries the increase was from 1.73 in 1950 to 2.50 and to 3.09 in the 1990s . Throughout this essay many opinions, statements, notions and theories were stated and analyzed, in order to come to a conclusion on whether scholars were justified in using the term Golden Age to refer and describe the economic history of Western Europe during the period between 1950-1973. in order to come to a conclusion some facts such as some major points and aspects that lead to the development of the Golden Age as well as the advantages of that period were analyzed. The period of 1950-1973 was indeed a Golden Age for the individuals as well as the wider society and the state. There is no dispute that this period was successful in terms of macro-economic performance as the real growth rate for the world economy was more than twice as high than was before or even since. Throughout the Golden Age unemployment remained low, leading every segment to a wider range of choices, opportunities and in general a better life. Apart from individuals the state also benefited during that period as the growth in scale of the economy led to rising trade.

To Study the Filterability and Quality of Raw Sugar for Refining Essay Example

To Study the Filterability and Quality of Raw Sugar for Refining Essay To Study the Filterability and Quality of Raw sugar for Refining ABSTRACT This study was particularly designed to evaluate the quality parameters of raw sugar which ultimately affect the filterability of raw sugar. It is a cane sugar which has been minimally processed and product of the first stage of cane sugar refining process which has some very distinctive characteristics. Filterability of raw sugars is one of the primary sugar quality parameters. To the refiner, the filterability of raw melt is important as it directly influences factory throughout. The physico-chemical characteristics of sugar including moisture, polarization, reducing sugar, ash contents, color constituents, microbial examination (Total colony count and yeast) and sensory evaluation such as appearance, odour and texture were determined. The results obtained from physico-chemical analysis showed that these parameters were affected significantly among the samples of raw sugars. The microbial analysis showed that the total colony count and the yeast were also affected significantly among the samples while in sensory evaluation appearance was affected significantly whereas texture and odour were affected non-significantly among the samples of the raw sugars. It can be concluded from the results that sample four was observed to have a good quality while sample six had the opposite result to that of sample four and was considered to have a very low quality. Keywords: Raw Sugar Refinery, Operational Concept and Quality Perspectives Name: Zia-ud-Din Regd. We will write a custom essay sample on To Study the Filterability and Quality of Raw Sugar for Refining specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on To Study the Filterability and Quality of Raw Sugar for Refining specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on To Study the Filterability and Quality of Raw Sugar for Refining specifically for you FOR ONLY $16.38 $13.9/page Hire Writer No: 2006-ag-1861 National Institute of Food Science and Technology University of Agriculture Faisalabad SUPERVISORY COMMITTEE ChairmanDr. Ghulam Rasool MemberDr. M. Atif Randhawa MemberDr. Muhammad Sharif INTRODUCTION Raw sugar is an intermediate product of refining and affination process of sugar manufacturing that consists of pale yellow to brown sugar crystals covered with a film of syrup. This is infact, an intermediate stage in the production of sugar, having sucrose and water contents 95-97 and 0. 25-1. 1%, respectively. It is of yellowish brown colour due to the presence of molasses (3. %) and have burnt flavour with coarsely crystalline (Javaid et al. ,2011). The sugarcane (Saccharum officinarum L. ) is a commonly distributed plant and is one of the most significant source of sugar in Pakistan. Current reports have shed light into numerous biological properties of sugarcane and its resulting products. Fresh sugarcane juice is widespread in Pakistan as an inexpensive and sweet beverage. It is becoming a fashion juice and thirst satisfying drink served at roadside stalls, canteens and cafeterias throughout the country during the harvest season (Ali et al. 2001). The sugarcane is a thick, tall perennial grass that is grown in tropical or subtropical region. In the leaves sugar is synthesized that is either used as a energy source for growth of plant or is sent to the stalks for storage. In the stalks the sweet sap is the source of sugar. The reed accumulates sugar to about 15 percent of its weight. About 2600000 tons of sugar per year is yielded by the sugar cane. Other sugar crops for sugar production involve sweet sorghum, honey, sugar maple and corn sugar (Dalziel et al. ,1999). Sugarcane is grown in Kharif season and is one of the main cash crops of Pakistan. It delivers raw material to sugar industries and sugar associated products. For the rural community of the country, it produces income and services. Vital items for industries like sugar, chipboard and paper, sugarcane helps in their value addition. Its share is 3. 6 percent in agriculture and 0. 8 percent in GDP. For the year 2009-10, an area of 943 thousand hectares is under sugarcane cultivation which is 8. 4 percent less as compared to the previous year (1029 thousand hectares). Production of the sugarcane for the year 2009-10 is assessed to be 49. 4 million tons, in contrast to 50 million tons previous year ultimately the production is reduced to 1. 3 percent. Key factors involved for low productions are canal water scarcity, electricity shortage, area under wheat crop during 2008-09 is maximum ultimately confining the sugarcane acreage, lower prices for the sugarcane crop in the previous year and higher inputs rates also restrict the farming community from growing sugarcane crop (GOP, 2009-2010). The keeping quality of sugar was studied keeping in the view the process of drying played a pivotal role. By keeping the sugar under humid conditions, microbial decomposition along with loss of sugar occurred rendering the quality of sugar impure. After the process of drying, the process of polarization becomes augmented and the notorious effects of microorganisms become less. If the sugar is wet when fed into the dryer, large amount of heat is required for the process of drying the sugar. Sample purity plays a vital role in determination of overall moisture contents of the sugar sample. If the size of the crystals of sugar becomes enlarge, ultimately increasing the moisture percentage of the sugar sample (Javaid et al. , 2011). An experiment was conducted which showed the presence of iron particle and bagacillo causes the physical hazards and biological contamination in the finished products respectively. Following essential steps should be taken in order to keep the juice clear and free from the particles of bagacillo i. e. pre- juice heating (106 oC or above), required chemical dozing at clarifier, pass the clarified juice from 0. 25 mm rotary screen. They both are ISO (i. . International Standardization Organization) 22000:2005, Critical Control Points (CCP’s) of Food Safety Management System, covers HACCP (i. e. Hazard Analysis Critical Control Points) (Javaid et al. , 2011). The parameters were studied and an experiment was conducted in which pre-treatments of sugarcane bagasse for the production of fermentable sugar was carried out. They studied the eff ects of particle size, NaOH concentration, temperature and liquid to solid ratio (LSR) on the production of reducing sugars and sonication time on delignification using Placket-Burman design. They concluded that sugarcane bagasse that was pre-treated with ultra-sound assisted alkaline pre-treatments showed superior yield and production of reducing sugars as compared to the commercial pre-treatments. They also concluded that the most striking feature of the ultra-sound assisted alkaline pre-treatments was the improved efficacy during the pre-treatment time and temperature that were kept reduced during the process. They also found that the feasibility and instalment of this process on a larger scale need energy optimization and appropriate reactors design (Velmurugan and Muthukumar 2012). Sugar beet pulp was utilized as a support for immobilization of yeast (Saccharomyces cerevisiae L. ) cells to produce bioethanol. They found the method of immobilization of cells as simple, cheap and easy to carry out. They concluded that even without the supplementation of the nutrient, the production of bioethanol in an efficient manner from thick juice of sugar beet utilizing immobilized yeast cells on sugar beet pulp is possible in repeated batch mode. A maximum ethanol concentration of 52. 26 g/l, yield of 0. 446g/g was achieved in the thick juice substrate of seventh fermentation batch. However, the molasses was found to be less suitable medium for the production of the ethanol fermentation for more than three batches because of the accumulation of the coloured compounds that cause cell leakage from the support ultimately affected the metabolism of the immobilized yeast cells. They also determined that the dry sugar beet pulp plays a significant role during the support of immobilized yeast cell for the production of bioethanol and the dry sugar beet pulp can be used as a protein source in the animal feeds (Vucurovic and Razmovski 2012). MATERIALS AND METHODS Samples of raw sugar were procured from sugarcane industry/local market. The research was conducted at the National Institute of Food Science and Technology in university of agriculture Faisalabad. Ash contents Total ash contents were determined by taking 5 gram sample in the china dish and placed on low flame while the mass is thoroughly charred, then the sample was heated in muffle furnace at 500+500C until white ash was obtained. This ash was cooled in the desiccator and weighed in percentage using the following formula: Total ash = Weight of ash ? 100 Weight of sample Colour Colour value was determined with colour meter ( Nauhaus color test- II, Neotec). It was first calibrated with the standards having lower and upper limits (51-70 respectively). Then the sample were filled in the Petri plate and the surface was made smooth by removing the sample material from the petri plate, to get the optimum reflection of light, emerged by the photo cells of the colour meter, reading was noted from the display. Sample readings were compared with the standards. Grain size of crystals According to SI specifications, crystals were graded into five sizes. In the grain size analysis, 100 g of sugar was taken on sieves, placed on a nest of sieves with a lid on the top of sieve and received at the bottom and was shaken for five minutes on a mechanical sieve shaker. The weight of each sample in gram was taken in the percentage of the sugar retained in the particular sieve. From the values, the accumulative percentage is calculated and compared. Filterability of the samples Filterability was determined by following the standard method enlisted in AOAC (2000). 5 g raw sugar sample was taken and dissolved in 50 ml water until the brix of the solution was 300. The time was noted during the filtration of each sample. Then the percent filterability was determined using the following formula: % Filterability = amount of the filtered solution ? 100 Total volume of solution Moisture Moisture was determined by taking 10 g of sample and drying it in a hot air oven at 100+50C for a bout 3 hours as recommended by ICUMSA. The loss in weight was the moisture contents calculated by using the following formula: moisture = loss of weight during drying ? 100 Weight of sample The data thus collected were subjected to statistical analysis using completely randomized design (CRD) and ANOVA techniques as described by Steel et al. , (1997) to check the effect of different parameters on the quality of raw sugar RESULTS AND DISCUSSION Ash contents The results for statistical analysis regarding analysis of variance for the ash contents are presented in table 4. 3a. It is shown by the data that the values are affected highly significant for the ash contents in the samples of raw sugar. The mean values for the ash contents are shown in the table 4. 3b. It can be established from the data presented in the table 4. 3b that the highest value for the ash contents was found for sample six which was 0. 73 percent while the lowest value was recorded for the samples one, two and five. So the value for the ash contents were found to be decreasing for the samples in the order of T6T1T2T5T3T4. While it had been established by many sugar technologists that the contents of ash in the samples of sugar should not exceed 0. 5 percent. These results were reviewed by Chauhan et al. , (2011) and after doing further analysis he determined that the ash contents in some of the raw sugar is in high concentration because the raw sugar was affined for purification at different temperatures for the quality improvement. Colour Agudo et al. , (2002) determined that the crystals colour of the sugar is greatly affected by the colour and purity level of the pan feed liquor. Generally the process of crystallization removes 90-96 percent of colour. The feed liquor having low level of colour gave the sugar with better colour. The process of refining in the processing of sugar utilize the phosphatation, carbonation, bone char, affination (mechanical separation of colour), granular carbon and ion exchange resin for the removal of colour before the process of sugar boiling (crystallization) for the production of sugar. According to ICUMSA (2007) standards, the maximum colour range of the raw sugar should be in the range of 400-600. The statistical analysis results regarding analysis of variance for colour contents in different samples of raw sugar is presented in the table 4. a. The results showed that the colour values were affected highly significant among the samples of raw sugar. The mean values for the colour contents in different raw sugar samples are shown in the table 4. 6b. The data showed that the maximum colour was observed for sample six and lowest was recorded for sample one. These results are in line with the above mentioned ICUMSA standards. Gyura et al. , (2007) proposed that some factors pla yed an important role in the determination of colour and these factors affect the colour of the sugar. Some of these factors include sugar crystal size, colour types, ash constituents, boiling time, crystal distribution, polysaccharides and colour and purity of pan feed liquor. These factors determine the overall quality of sugar. So it was concluded that the increase value for the colour contents in the sample six was due to the occurrence of these impurities due to improper affination process or other refining process ultimately making it a low quality raw sugar. Size of crystals The results regarding analysis of variance for the size of crystals of different raw sugar samples have been shown in the table 4. a. The statistical analysis showed that the relationship between different raw sugar samples regarding the size of crystals were affected highly significant. The mean values for size of crystals among raw sugar samples had been presented in table 4. 5b. According to Jennings (1967), the size of crystals for the raw sugar should be between 0. 35-0. 60 mm. These research findings are in agreement with the research outcomes of the present study. The size of crystals for different raw sugar samples were in the range of 0. 39-0. 58 mm. The sample three and four had the maximum size of crystal of 0. 56 and 0. 58 mm respectively. While the minimum size of crystal was recorded for sample two which had a size of 0. 39 mm. As the standard size ranges from 0. 35-0. 60 mm, so all the samples fell in the range of standard values. It can be concluded from the review that during the sugar production optimal control is required for the growth of crystals in the crystallization stage is a vital factor for the production of sugar crystals that have the size according to specification. Argaw et al. (2006) stated that the process of growth and size of crystals can be observed by implementing varieties of different methods which involve visual inspections as well as indirect measurements. It was proposed by Beucher (1992) that the sieve method used for the assessment of the size of crystals of the raw sugar samples was well recognized for the quality determination on international scale. He stated that the sieve method is simple, easy to perform and a straight forward method which can be utilized in the production environment and this method require a modest technology. The demerits of this method that was established by the scientist were the large amount of samples and preparations required for the analysis and a more time consuming process making this a laborious method ultimately making this a difficult process to perform. It was also concluded that the size of crystals played a significant role in determining the quality of sugarcane and raw sugar produce. Filterability The results regarding the analysis of variance for the filterability of various raw sugar samples obtained from different sugar industries. The statistical analysis showed that the filterability was affected highly significant for different raw sugar samples. The mean values for the filterability of different raw sugar samples are presented in table 4. 10b. Javaid et al. , (2011) stated that the impurity factor, starch and insoluble suspended matter in raw sugar have impact great influence on filtering quality of processed and unprocessed liquor. The starch has two main components i. e. traight chain amylase and branched chain amylopectin, the amylase: amylopectin ratio, the difference in charge characteristic with pH in solution, an important physico-chemical characteristic with reference to its role in filtration. High starch and low filterability process, therefore, have negative effects on clarification process that leads to the development of ash and colour in sugar. They also stated that the existence of starch in raw sugar influences and has effects on filtration, doubled the viscosity of low grade massecuite and impede the process of crystallization. The filterability of melted raw sugar has great effect on the refinery output however; when it does then it decrease the filtrate brix that leads to decrease the melting rate and viscosity as well. Consumption of excess steam in the evaporator or pan had an influence on the production during which the production suffered. Moisture The analysis for variance for the moisture contents of several raw sugar samples regarding the results have been presented in table 4. 1a. The statistical data narrated that the moisture contents of several raw sugar samples were affected highly significant. The values for the mean of the moisture contents for various raw sugar samples are shown in the table 4. 1b. It had been determined by Javaid et al. , (2011) that the moisture contents of the raw sugar were 40 percent during the examination. These findings of the research are parallel with the results of the present study. The moisture contents of the different raw sugar samples were in the range of 0. 20 to 0. 76 percent. The data also showed that the highest moisture contents were found in sample six followed by sample one while lowest values were recorded for sample four. Chen et al. , (1993) established that the moisture contents of the sugar is adaptable because of the non-reducing sugars during the process of manufacturing and also because of the contribution of the different types of agronomic factors such as storage, moisture, type of irrigation, soil conditions, season of harvesting and variety of cane crop. Such factors are involved during the analysis and study of present research. So the present difference can be attributed to these factors. Table 1: Mean values for Ash Contents, Colour, Size of Crystals, Filterability and Moisture Treatments |Ash Contents |Colour |Size of Crystals |Filterability |Moisture | |T1 |0. 5333ab |418. 33c |0. 4067c |58. 333b |0. 5333ab | |T2 |0. 3000ab |422. 33bc |0. 3933c |56. 133b |0. 4000bc | |T3 |0. 1667b |420. 00c |0. 600a |67. 000a |0. 2333c | |T4 |0. 1333b |447. 00abc |0. 5867a |70. 467a |0. 2000c | |T5 |0. 3000ab |490. 67ab |0. 4667b |38. 000c |0. 3000bc | |T6 |0. 7333a |503. 33a |0. 4733b |33. 000c |0. 766 7a | CONCLUSION Thus it can be concluded from the present research that the sample four was the best regarding the sugar quality while sample from one to three were also of desire quality and quite near to the standards and were collected from the sugarcane industries. While sample six was collected from the cottage industry was proved to be of very poor quality. REFERENCES Agudo, J. A. G. , M. T. G. Cubero, G. G. Benito and M. P. Miranda. 2002. Removal of coloured compounds from sugar solution by adsorption on to anionic resins equilibrium and kinetic study. Sep. Purfi. Technol. , 29(3): 199-205. Ali. , F. G. , A. A. Chattha and M. A. Iqbal. 2001. Some fundamental causes of low sugar recovery and vital approach for its improvement. Pak Sugarcane J. 16(6):56-61. Argaw, G. A. , M. J. Alport and S. B. Malivga. 2006. Automatic measurement of crystal size distribution using image processing. Proc. South African Sug. Technol. Assoc. , 80: 399-411. Beucher, S. 1992. The watershed transformation applied to image segmentation. Scanning Microscopy Supplement, 6:229-314. Chauhan, M. K. , Varun, S. Chaudhary, S. Kumar and samar. 2011. Life cycle assessment of sugar industry review. Renew. Sustain. Energy Rev. , 15 (7): 3445-3453. Chen, J. C. P. , Chou and C. Chi. 1993. Cane sugar handbook a manual for cane sugar manufacturer and chemists. John willey and Sons, Inc. New york, Chichester, Brisbane, torantto, Singapore, 401-403. Dalziel, S. M. , Tan S. Y. , white E. T. and F. T. Broad. 1999. An image analysis system for sugar crystal sizing. Proc. Aust. Sug. Technol. , 21: 366-372. GOP. 2009-2010. Agricultural Statistics of Pakistan. Ministry of Food, Agriculture and Livestock, Govt. of Pakistan, Islamabad. Gyura, J. , Z. Sere, G. Vatai and E. B. Molnar. 2007. Separation of non-sucrose compounds from the syrup of sugar beet processing by ultra and nano-filtration using polymer membranes. Desalination, 148(1-3): 49-56. ICUMSA methods (2007). International commission for uniform methods of sugar analysis. 234-241. Javaid, G. S. , M. B. Bhatti, K. Rashid and M. Khalid. 2011. To introduce the Raw Sugar Refinery, its operational concept and quality prespective in Pakistan. Life Sci. Int. J. , 5(1): 2053-2062. Jennings, R. P. 1967. Further improvements in Raw Sugar Quality. Proc. Qld Soc. Sug. Cane Technol. 1: 62-64. Steel, R. , J. Torrie and D. Dickey. 1997. Principles and procedures of statistics. A biometrical approach. 3rd ed. McGraw Hill Book Co. New York, USA. Velmurugan, R. and K. Muthukumar. 2012. Ultrasonic assisted alakaline pretreatments of sugarcane bagasse for fermentable sugar production: optimization through response surface methodology. Bio-resource Technol. , 112(12): 293-299. Vucurovic, V. M. and R. N. Razmovsk i. 2012. Sugar beet pulp as a support for Saccharomyces cerevisiae immobilization in bioethanol production. Ind. Crops Prod. , 39(12): 128-134.

Sample of Contacts Profiles - The Steps to Writing One

Sample of Contacts Profiles - The Steps to Writing OneThere are many factors which go into the writing of a sample of classmate profile essay. Although it is a very common piece of writing, it has to be written in such a way that it is effective and easy to understand. The following information will help you write an effective sample of classmate profile essay.* The first step in the writing of a sample of classmate profile essay is to write a resume of the person whom you are writing about. This can be done on the Internet. In fact it is much easier to do this than you might think.* Once you have written the resume of the person whom you are writing about, you should examine his or her personality in a chronological order and find out what makes him or her stand out. This can be done by examining his or her personality in his or her journal or their writing about any other events in his or her life. These types of statements can give you some valuable insight on the person whom you are writing about. You can also find out what interests the person and how does he or she handle any given situation.* Next, you can ask the teacher about the interests of the person whom you are writing about. You can ask if he or she enjoys poetry, comedy, books, films, sports, etc. This can help you decide what type of topic you would like to cover in your paper.* Then you should look at the class activities of the person whom you are writing about. What type of activities does he or she participate in and what are their favorite activities? How does the person behave when his or her back is turned? This type of information can help you decide what type of essay to write about the person.* Finally, you can start to write the sample of classmate profile essay by looking at the personality traits of the person whom you are writing about. For example, if the student of the writing about is a 'gentleman', you can look for the interests in writing and the hobbies that the person parti cipates in. You should also look at what type of people he or she is and if the student is a good communicator, how does he or she interact with people?Writing a profile essay about a person is not as difficult as you might think. It is only your imagination that limits the writer's potential to be successful. This will enable you to use your imagination to write an interesting essay and will keep the writing interesting as well.