The memorandum from the manager of happy pancake house describes a change in the recipe where butter was replaced with margarine and how the customers usually reacted to the change. Only 2 percent of customers have complained about this substitution and rest haven’t protested the change. Furthermore, when customers ask for butter and given margarine instead, they don’t complain either. These incidents led the manager to believe that customers can’t distinguish between butter and margarine or they are simply referring to margarine by the term butter. However, before reaching this conclusion some questions have to be answered.
Do the customers actually prefer margarine to butter? What if they like margarine on the foods more than butter. If that is the case, then they won’t likely complain about the change, they would rather be happy about it. It doesn’t matter what ingredients are put in a particular comestible, unless it is not palatable. For instance, if the McDonalds replaces a certain ingredient of a burger with something else and the taste is still delicious, people won’t complain about the change unless they are especially sensitive to that ingredient as evident from the complaints submitted by the 2 percent of the customers. So, no complaints from the customers doesn’t necessarily prove that customers are failing to distinguish between the ingredients rather it might be the case they feel the products still are delectable and they are happy to have them as they are.
Is the flavour of butter and margarine indistinguishable in the foods made by happy pancake house? It might be the case that, the composition of the ingredients in the pancakes and other repasts made from the pancake house makes the flavour of butter and margarine alike. For instance, there are multiple food ingredients added to the cakes and other bakery items. If another ingredient, like vanilla essence is used in the pancake, it has such a strong smell that it subsumes the scents of other ingredients in the food. As a result, the change in other ingredients remain undetectable to general customers. So, it might be that the mixture of the ingredients used in the food of the pancake house makes it hard to separate the taste of butter or margarine, while presented separately customers might understand the difference but, in the mixture, it remains hidden thus, people remain indifferent to the change of recipe.
What if margarine is more beneficent to health? It might be the case as well. With the number of obesity related diseases increasing, people might be happy to choose options that are less detrimental to health. If the customers find margarine to be more conducive to health, they might sacrifice that flavour butter would have added to the food. For example, it was observed at a restaurant in japan, people don’t complain while given lab grown meats in burger patties instead of actual animal meat. When asked they replied its good for biodiversity and their health as well. Hence, they are willing to accept that change for greater good. So, the reason they don’t protest receiving margarine while requesting butter might be a health-related issue as one ingredient can surely be more salubrious that other.
So, based on the aforementioned factors, it can be said that the conclusion reached by the manger might be based on too many unwarranted assumptions. People might well be able to discern between these two constituents and still prefer margarine for its taste or salutary benefits. Or in a pancake house, the fusion of all the ingredients might make the scent of butter and the margarine alike.
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- Butter has now been replaced by margarine in Happy Pancake House restaurants throughout the southwestern United States Only about 2 percent of customers have complained indicating that 98 people out of 100 are happy with the change Furthermore many server63
Transition Words or Phrases used:
actually, but, furthermore, hence, however, if, so, still, then, thus, well, while, for example, for instance, as a result
Attributes: Values AverageValues Percentages(Values/AverageValues)% => Comments
Performance on Part of Speech:
To be verbs : 31.0 19.6327345309 158% => OK
Auxiliary verbs: 16.0 12.9520958084 124% => OK
Conjunction : 18.0 11.1786427146 161% => OK
Relative clauses : 15.0 13.6137724551 110% => OK
Pronoun: 46.0 28.8173652695 160% => Less pronouns wanted
Preposition: 73.0 55.5748502994 131% => OK
Nominalization: 6.0 16.3942115768 37% => More nominalizations (nouns with a suffix like: tion ment ence ance) wanted.
Performance on vocabulary words:
No of characters: 3055.0 2260.96107784 135% => OK
No of words: 598.0 441.139720559 136% => OK
Chars per words: 5.10869565217 5.12650576532 100% => OK
Fourth root words length: 4.94510247834 4.56307096286 108% => OK
Word Length SD: 2.77950618541 2.78398813304 100% => OK
Unique words: 257.0 204.123752495 126% => OK
Unique words percentage: 0.429765886288 0.468620217663 92% => More unique words wanted or less content wanted.
syllable_count: 952.2 705.55239521 135% => OK
avg_syllables_per_word: 1.6 1.59920159681 100% => OK
A sentence (or a clause, phrase) starts by:
Pronoun: 13.0 4.96107784431 262% => Less pronouns wanted as sentence beginning.
Article: 5.0 8.76447105788 57% => OK
Subordination: 10.0 2.70958083832 369% => Less adverbial clause wanted.
Conjunction: 1.0 1.67365269461 60% => OK
Preposition: 4.0 4.22255489022 95% => OK
Performance on sentences:
How many sentences: 28.0 19.7664670659 142% => OK
Sentence length: 21.0 22.8473053892 92% => OK
Sentence length SD: 68.4738423914 57.8364921388 118% => OK
Chars per sentence: 109.107142857 119.503703932 91% => OK
Words per sentence: 21.3571428571 23.324526521 92% => OK
Discourse Markers: 4.35714285714 5.70786347227 76% => OK
Paragraphs: 5.0 5.15768463074 97% => OK
Language errors: 0.0 5.25449101796 0% => OK
Sentences with positive sentiment : 15.0 8.20758483034 183% => OK
Sentences with negative sentiment : 6.0 6.88822355289 87% => OK
Sentences with neutral sentiment: 7.0 4.67664670659 150% => OK
What are sentences with positive/Negative/neutral sentiment?
Coherence and Cohesion:
Essay topic to essay body coherence: 0.244158365707 0.218282227539 112% => OK
Sentence topic coherence: 0.0788321819207 0.0743258471296 106% => OK
Sentence topic coherence SD: 0.0653994285207 0.0701772020484 93% => OK
Paragraph topic coherence: 0.156077767631 0.128457276422 122% => OK
Paragraph topic coherence SD: 0.0738778008863 0.0628817314937 117% => OK
automated_readability_index: 13.3 14.3799401198 92% => Automated_readability_index is low.
flesch_reading_ease: 50.16 48.3550499002 104% => OK
smog_index: 3.1 7.1628742515 43% => Smog_index is low.
flesch_kincaid_grade: 11.5 12.197005988 94% => OK
coleman_liau_index: 12.36 12.5979740519 98% => OK
dale_chall_readability_score: 7.69 8.32208582834 92% => OK
difficult_words: 114.0 98.500998004 116% => OK
linsear_write_formula: 7.5 12.3882235529 61% => OK
gunning_fog: 10.4 11.1389221557 93% => OK
text_standard: 8.0 11.9071856287 67% => The average readability is low. Need to imporve the language.
What are above readability scores?
Rates: 66.67 out of 100
Scores by essay e-grader: 4.0 Out of 6
Note: the e-grader does NOT examine the meaning of words and ideas. VIP users will receive further evaluations by advanced module of e-grader and human graders.
Attribute Value Ideal
Final score: 3.5 out of 6
Category: Satisfactory Excellent
No. of Grammatical Errors: 5 2
No. of Spelling Errors: 11 2
No. of Sentences: 28 15
No. of Words: 606 350
No. of Characters: 2970 1500
No. of Different Words: 246 200
Fourth Root of Number of Words: 4.962 4.7
Average Word Length: 4.901 4.6
Word Length SD: 2.725 2.4
No. of Words greater than 5 chars: 212 100
No. of Words greater than 6 chars: 151 80
No. of Words greater than 7 chars: 106 40
No. of Words greater than 8 chars: 86 20
Use of Passive Voice (%): 0 0
Avg. Sentence Length: 21.643 21.0
Sentence Length SD: 11.427 7.5
Use of Discourse Markers (%): 0.714 0.12
Sentence-Text Coherence: 0.302 0.35
Sentence-Para Coherence: 0.302 0.50
Sentence-Sentence Coherence: 0.091 0.07
Number of Paragraphs: 1 5