Light Emitting Diode | Dissertation

Light Emitting Diode | Dissertation Introduction Alight-emitting diode(LED) is a semiconductor light source. LEDs are used as indicator lamps in many devices and are increasingly used for other lighting. Introduced as a practical electronic component in 1962, early LEDs emitted low-intensity red light, but modern versions are available across thevisible, ultraviolet and infrared wavelengths, with very high brightness. When a light-emitting diodeis forward biased (switched on), electrons are able to recombine with electron holes within the device, releasing energy in the form of photons. This effect is calledelectroluminescenceand thecolorof the light (corresponding to the energy of the photon) is determined by the energy gap of the semiconductor. An LED is often small in area (less than 1mm2), and integrated optical components may be used to shape its radiation pattern.LEDs present manyadvantagesover incandescent light sources includinglower energy consumption, longerlifetime, improved robustness, smaller size, faster switching, and greater durability and reliability. LEDs powerful enough for room lighting are relatively expensive and require more precise current andheat managementthan compactfluorescent lampsources of comparable output. Light-emitting diodes are used in applications as diverse as replacements foraviation lighting,automotive lighting(particularly brake lamps, turn signals and indicators) as well as intraffic signals. The compact size, the possibility of narrow bandwidth, switching speed, and extreme reliability of LEDs has allowed new text and video displays and sensors to be developed, while their high switching rates are also useful in advanced communications technology.InfraredLEDs are also used in theremote controlunits of many commercial products including televisions, DVD players, and other domestic appliances. History Discoveries and early devices Green electroluminescence from a point contact on a crystal ofSiCrecreatesH. J. Rounds original experiment from 1907. Electroluminescenceas a phenomenon was discovered in 1907 by the British experimenterH. J. RoundofMarconi Labs, using a crystal ofsilicon carbideand acats-whisker detector.RussianOleg Vladimirovich Losevreported on the creation of a first LED in 1927.His research was distributed in Russian, German and British scientific journals, but no practical use was made of the discovery for several decades. Rubin Braunstein of theRadio Corporation of Americareported on infrared emission fromgallium arsenide(GaAs) and other semiconductor alloys in 1955.Braunstein observed infrared emission generated by simple diode structures usinggallium antimonide(GaSb), GaAs,indium phosphide(InP), andsilicon-germanium(SiGe) alloys at room temperature and at 77kelvin. In 1961, American experimenters Robert Biard and Gary Pittman working atTexas Instruments,found that GaAs emitted infrared radiation when electric current was applied and received the patent for the infrared LED. The first practical visible-spectrum (red) LED was developed in 1962 byNick Holonyak Jr., while working atGeneral Electric Company.Holonyak is seen as the father of the light-emitting diode.M. George Craford,a former graduate student of Holonyak, invented the first yellow LED and improved the brightness of red and red-orange LEDs by a factor of ten in 1972. In 1976, T.P. Pearsall created the first high-brightness, high efficiency LEDs for optical fiber telecommunications by inventing new semiconductor materials specifically adapted to optical fiber transmission wavelengths. Until 1968, visible and infrared LEDs were extremely costly, on the order of US $200 per unit, and so had little practical use.TheMonsanto Companywas the first organization to mass-produce visible LEDs, using gallium arsenide phosphide in 1968 to produce red LEDs suitable for indicators. Hewlett Packard(HP) introduced LEDs in 1968, initially using GaAsP supplied by Monsanto. The technology proved to have major uses for alphanumeric displays and was integrated into HPs early handheld calculators. In the 1970s commercially successful LED devices at fewer than five cents each were produced by Fairchild Optoelectronics. These devices employed compound semiconductor chips fabricated with theplanar processinvented by Dr. Jean Hoerni atFairchild Semiconductor.The combination of planar processing for chip fabrication and innovative packaging methods enabled the team at Fairchild led by optoelectronics pioneer Thomas Brandt to achieve the needed cost reductions. These methods continue to be u sed by LED producers. History Of LEDs and LED Technology Light Emitting Diode (LED) Light Emitting Diode (LED) is essentially a PN junction semiconductor diode that emits a monochromatic (single color) light when operated in a forward biased direction. The basic structure of an LED consists of the die or light emitting semiconductor material, a lead frame where the die is actually placed, and the encapsulation epoxy which surrounds and protects the die (Figure 1). The first commercially usable LEDs were developed in the 1960s by combining three primary elements: gallium, arsenic and phosphorus (GaAsP) to obtain a 655nm red light source. Although the luminous intensity was very low with brightness levels of approximately 1-10mcd @ 20mA, they still found use in a variety of applications, primarily as indicators. Following GaAsP, GaP, or gallium phosphide, red LEDs were developed. These devices were found to exhibit very high quantum efficiencies, however, they played only a minor role in the growth of new applications for LEDs. This was due to two reasons: First, the 700nm wavelength emission is in a spectral region where the sensitivity level of the human eye is very low (Figure 2) and therefore, it does not appear to be very bright even though the efficiency is high (the human eye is most responsive to yellow-green light). Second, this high efficiency is only achieved at low currents. As the current increases, the efficiency decreases. This pr oves to be a disadvantage to users such as outdoor message sign manufacturers who typically multiplex their LEDs at high currents to achieve brightness levels similar to that of DC continuous operation. As a result, GaP red LEDs are currently used in only a limited number of applications. As LED technology progressed through the 1970s, additional colors and wavelengths became available. The most common materials were GaP green and red, GaAsP orange or high efficiency red and GaAsP yellow, all of which are still used today (Table3). The trend towards more practical applications was also beginning to develop. LEDs were found in such products as calculators, digital watches and test equipment. Although the reliability of LEDs has always been superior to that of incandescent, neon etc., the failure rate of early devices was much higher than current technology now achieves. This was due in part to the actual component assembly that was primarily manual in nature. Individual operators performed such tasks as dispensing epoxy, placing the die into position, and mixing epoxy all by hand. This resulted in defects such as epoxy slop which caused VF (forward voltage) and VR (reverse voltage) leakage or even shorting of the PN junction. In addition, the growth methods and materia ls used were not as refined as they are today. High numbers of defects in the crystal, substrate and epitaxial layers resulted in reduced efficiency and shorter device lifetimes. Gallium Aluminum Arsenide It wasnt until the 1980s when a new material, GaAlAs (gallium aluminum arsenide) was developed, that a rapid growth in the use ofLEDsbegan to occur. GaAlAs technology provided superior performance over previously availableLEDs. The brightness was over 10 times greater than standardLEDsdue to increased efficiency and multi-layer, heterojunction type structures. The voltage required for operation was lower resulting in a total power savings. TheLEDscould also be easily pulsed or multiplexed. This allowed their use in variable message and outdoor signs.LEDswere also designed into such applications as bar code scanners, fiber optic data transmission systems, and medical equipment. Although this was a major breakthrough inLEDtechnology, there were still significant drawbacks to GaAlAs material. First, it was only available in a red 660nm wavelength. Second, the light output degradation of GaAlAs is greater than that of standard technology. It has long been a misconception withLEDsthat lig ht output will decrease by 50% after 100,000 hours of operation. In fact, some GaAlAsLEDsmay decrease by 50% after only 50,000 -70,000 hours of operation. This is especially true in high temperature and/or high humidity environments. Also during this time, yellow, green and orange saw only a minor improvement in brightness and efficiency which was primarily due to improvements in crystal growth and optics design. The basic structure of the material remained relatively unchanged. To overcome these difficult issues new technology was needed.LEDdesigners turned to laser diode technology for solutions. In parallel with the rapid developments inLEDtechnology, laser diode technology had also been making progress. In the late 1980s laser diodes with output in the visible spectrum began to be commercially produced for applications such as bar code readers, measurement and alignment systems and next generation storage systems.LEDdesigners looked to using similar techniques to produce high brightness and high reliabilityLEDs. This led to the development of InGaAlP (Indium Gallium Aluminum Phosphide) visibleLEDs. The use of InGaAlP as the luminescent material allowed flexibility in the design ofLEDoutput color simply by adjusting the size of the energy band gap. Thus, green, yellow, orange and redLEDsall could be produced using the same basic technology. Additionally, light output degradation of InGaAlP material is significantly improved even at elevated temperature an d humidity. Current Developments of LED Technology InGaAlPLEDstook a further leap in brightness with a new development by Toshiba, a leading manufacturer ofLEDs. Toshiba, using the MOCVD (Metal Oxide Chemical Vapor Deposition) growth process, was able to produce a device structure that reflected 90% or more of the generated light traveling from the active layer to the substrate back as useful light output (Figure 4). This allowed for an almost two-fold increase in theLEDluminance over conventional devices.LEDperformance was further improved by introducing a current blocking layer into theLEDstructure (Figure 5). This blocking layer essentially channels the current through the device to achieve better device efficiency. As a result of these developments, much of the growth forLEDsin the 1990s will be concentrated in three main areas: The first is in traffic control devices such as stop lights, pedestrian signals, barricade lights and road hazard signs. The second is in variable message signs such as the one located in Times Square New York which displays commodities, news and other information. The third concentration would be in automotive applications. The visibleLEDhas come a long way since its introduction almost 30 years ago and has yet to show any signs of slowing down. A BlueLED, which has only recently become available in production quantities, will result in an entire generation of new applications. BlueLEDsbecause of their high photon energies (>2.5eV) and relatively low eye sensitivity have always been difficult to manufacture. In addition the technology necessary to fabricate theseLEDsis very different and far less advanced than standardLEDmaterials. The blueLEDsavailable today consist of GaN (gallium nitride) and SiC (silicon carbide) construction with brightness levels in excess of 1000mcd @ 20mA for GaN devices. Since blue is one of the primary colors, (the other two being red and green), full color solid stateLEDsigns, TVs etc. will soon become commercially available. Full colorLEDsigns have already been manufactured on a small prototype basis, however, due to the high price of blueLEDs, it is still not practical on a large scale. Other applications for blueLEDsinclude medical diagnostic equipment and photolithography. LED Colors It is also possible to produce other colors using the same basic GaN technology and growth processes. For example, a high brightness green (approximately 500nm)LEDhas been developed that is currently being evaluated for use as a replacement to the green bulb in traffic lights. Other colors including purple and white are also possible. With the recent introduction of blueLEDs, it is now possible to produce white by selectively combining the proper combination of red, green and blue light. This process however, requires sophisticated software and hardware design to implement. In addition, the brightness level is low and the overall light output of each RGB die being used degrades at a different rate resulting in an eventual color unbalance. Another approach being taken to achieve white light output, is to use a phosphor layer (Yttrium Aluminum Garnet) on the surface of a blueLED. In summary,LEDshave gone from infancy to adolescence and are experiencing some of the most rapid market growth of their lifetime. By using InGaAlP material with MOCVD as the growth process, combined with efficient delivery of generated light and efficient use of injected current, some of the brightest, most efficient and most reliableLEDsare now available. This technology together with other novelLEDstructures will ensure wide application ofLEDs. New developments in the blue spectrum and on white light output will also guarantee the continued increase in applications of these economical light sources. Practical use The first commercial LEDs were commonly used as replacements forincandescentandneonindicator lamps, and inseven-segment displays,first in expensive equipment such as laboratory and electronics test equipment, then later in such appliances as TVs, radios, telephones, calculators, and even watches (see list ofsignal uses). These red LEDs were bright enough only for use as indicators, as the light output was not enough to illuminate an area. Readouts in calculators were so small that plastic lenses were built over each digit to make them legible. Later, other colors grew widely available and also appeared in appliances and equipment. As LED materials technology grew more advanced, light output rose, while maintaining efficiency and reliability at acceptable levels. The invention and development of the high power white light LED led to use for illumination, which is fast replacing incandescent and fluorescent lighting. (see list ofillumination applications). Most LEDs were made in the ve ry common 5mm T1 ¾ and 3mm T1 packages, but with rising power output, it has grown increasingly necessary to shed excess heat to maintain reliability,so more complex packages have been adapted for efficient heat dissipation. Packages for state-of-the-arthigh power LEDsbear little resemblance to early LEDs. Continuing development The first high-brightness blue LED was demonstrated byShuji NakamuraofNichia Corporationand was based onInGaNborrowing on critical developments inGaNnucleation on sapphire substrates and the demonstration of p-type doping of GaN which were developed byIsamu Akasakiand H. Amano inNagoya. In 1995,Alberto Barbieriat theCardiff UniversityLaboratory (GB) investigated the efficiency and reliability of high-brightness LEDs and demonstrated a very impressive result by using a transparent contact made ofindium tin oxide(ITO) on (AlGaInP/GaAs) LED. The existence of blue LEDs and high efficiency LEDs quickly led to the development of the firstwhite LED, which employed aY3Al5O12:Ce, or YAG, phosphor coating to mix yellow (down-converted) light with blue to produce light that appears white. Nakamura was awarded the 2006Millennium Technology Prizefor his invention. The development of LED technology has caused their efficiency and light output torise exponentially, with a doubling occurring about every 36 months since the 1960s, in a way similar toMoores law. The advances are generally attributed to the parallel development of other semiconductor technologies and advances in optics and material science. This trend is normally calledHaitzs Lawafter Dr. Roland Haitz. In February 2008, 300lumensof visible light per wattluminous efficacy(not per electrical watt) and warm-light emission was achieved by usingnanocrystals. In 2009, a process for growing gallium nitride (GaN) LEDs on silicon has been reported.Epitaxycosts could be reduced by up to 90% using six-inch silicon wafers instead of two-inch sapphire wafers. Illustration of Haitzs Law. Light output per LED as a function of production year, note the logarithmic scale on the vertical axis Technology Physics The LED consists of a chip of semiconducting materialdopedwith impurities to create ap-n junction. As in other diodes, current flows easily from the p-side, oranode, to the n-side, orcathode, but not in the reverse direction. Charge-carriers—electronsandholes—flow into the junction fromelectrodeswith different voltages. When an electron meets a hole, it falls into a lowerenergy level, and releasesenergyin the form of a photon. Thewavelengthof the light emitted, and thus its color depends on theband gapenergy of the materials forming thep-n junction. Insiliconor germaniumdiodes, the electrons and holes recombine by anon-radiative transitionwhich produces no optical emission, because these are indirect band gapmaterials. The materials used for the LED have adirect band gapwith energies corresponding to near-infrared, visible or near-ultraviolet light. LED development began with infrared and red devices made withgallium arsenide. Advances inmaterials sciencehave enabled making devices with ever-shorter wavelengths, emitting light in a variety of colors. LEDs are usually built on an n-type substrate, with an electrode attached to the p-type layer deposited on its surface. P-type substrates, while less common, occur as well. Many commercial LEDs, especially GaN/InGaN, also usesapphiresubstrate. Most materials used for LED production have very highrefractive indices. This means that much light will be reflected back into the material at the material/air surface interface. Thus,light extraction in LEDsis an important aspect of LED production, subject to much research and development. The inner workings of an LED I-V diagram for adiode. An LED will begin to emit light when the on-voltageis exceeded. Typical on voltages are 2-3volts. Refractive Index Idealized example of light emission cones in a semiconductor, for a single point-source emission zone. The left illustration is for a fully translucent wafer, while the right illustration shows the half-cones formed when the bottom layer is fully opaque. The light is actually emitted equally in all directions from the point-source, so the areas between the cones shows the large amount of trapped light energy that is wasted as heat. The light emission cones of a real LED wafer are far more complex than a single point-source light emission. Typically the light emission zone is a 2D plane between the wafers. Across this 2D plane, there is effectively a separate set of emission cones for every atom. Drawing the billions of overlapping cones is impossible, so this is a simplified diagram showing the extents of all the emission cones combined. The larger side cones are clipped to show the interior features and reduce image complexity; they would extend to the opposite edges of the 2D emission plane. Bare uncoated semiconductors such assiliconexhibit a very highrefractive indexrelative to open air, which prevents passage of photons at sharp angles relative to the air-contacting surface of the semiconductor. This property affects both the light-emission efficiency of LEDs as well as the light-absorption efficiency ofphotovoltaic cells. The refractive index of silicon is 4.24, while air is 1.00002926. Generally a flat-surfaced uncoated LED semiconductor chip will only emit light perpendicular to the semiconductors surface, and a few degrees to the side, in a cone shape referred to as thelight cone,cone of light,or theescape cone.The maximumangle of incidenceis referred to as thecritical angle. When this angle is exceeded photons no longer penetrate the semiconductor, but are instead reflected both internally inside the semiconductor crystal, and externally off the surface of the crystal as if it were amirror. Internal reflectionscan escape through other crystalline faces, if the incidence angle is low enough and the crystal is sufficiently transparent to not re-absorb the photon emission. But for a simple square LED with 90-degree angled surfaces on all sides, the faces all act as equal angle mirrors. In this case the light cannot escape and is lost as waste heat in the crystal. A convoluted chip surface with angledfacetssimilar to a jewel orfresnel lenscan increase light output by allowing light to be emitted perpendicular to the chip surface while far to the sides of the photon emission point. The ideal shape of a semiconductor with maximum light output would be amicrospherewith the photon emission occurring at the exact center, with electrodes penetrating to the center to contact at the emission point. All light rays emanating from the center would be perpendicular to the entire surface of the sphere, resulting in no internal reflections. A hemispherical semiconductor would also work, with the flat back-surface serving as a mirror to back-scattered photons. Transition coatings Many LED semiconductor chips arepottedin clear or colored molded plastic shells. The plastic shell has three purposes: 1. Mounting the semiconductor chip in devices is easier to accomplish. 2. The tiny fragile electrical wiring is physically supported and protected from damage 3. The plastic acts as a refractive intermediary between the relatively high-index semiconductor and low-index open air. The third feature helps to boost the light emission from the semiconductor by acting as a diffusing lens, allowing light to be emitted at a much higher angle of incidence from the light cone, than the bare chip is able to emit alone. Efficiency and operational parameters Typical indicator LEDs are designed to operate with no more than 30-60mWof electrical power. Around 1999,Philips Lumiledsintroduced power LEDs capable of continuous use at oneW. These LEDs used much larger semiconductor die sizes to handle the large power inputs. Also, the semiconductor dies were mounted onto metal slugs to allow for heat removal from the LED die. One of the key advantages of LED-based lighting is its high efficacy,[dubious-discuss]as measured by its light output per unit power input. White LEDs quickly matched and overtook the efficacy of standard incandescent lighting systems. In 2002, Lumileds made five-watt LEDs available with aluminous efficacyof 18-22 lumens per watt (lm/W). For comparison, a conventional 60-100 Wincandescent light bulbemits around 15 lm/W, and standardfluorescent lightsemit up to 100 lm/W. A recurring problem is that efficacy falls sharply with rising current. This effect is known asdroopand effectively limits the light output of a given LED, raising heating more than light output for higher current. In September 2003, a new type of blue LED was demonstrated by the companyCree Inc.to provide 24mW at 20milliamperes(mA). This produced a commercially packaged white light giving 65 lm/W at 20 mA, becoming the brightest white LED commercially available at the time, and more than four times as efficient as standard incandescents. In 2006, they demonstrated a prototype with a record white LED luminous efficacy of 131 lm/W at 20 mA. Also,Seoul Semiconductorplans for 135 lm/W by 2007 and 145 lm/W by 2008,which would be nearing an order of magnitude improvement over standard incandescents and better than even standard fluorescents.Nichia Corporationhas developed a white LED with luminous efficacy of 150 lm/W at a forward current of 20 mA. Practical general lighting needs high-power LEDs, of one watt or more. Typical operating currents for such devices begin at 350 mA. Note that these efficiencies are for the LED chip only, held at low temperature in a lab. Lighting works at higher temperature and with drive circuit losses, so efficiencies are much lower.United States Department of Energy(DOE) testing of commercial LED lamps designed to replace incandescent lamps orCFLsshowed that average efficacy was still about 46 lm/W in 2009 (tested performance ranged from 17lm/W to 79lm/W). Cree issued a press release on February 3, 2010 about a laboratory prototype LED achieving 208 lumens per watt at room temperature. The correlatedcolor temperaturewas reported to be 4579K. Lifetime and failure Main article:List of LED failure modes Solid state devices such as LEDs are subject to very limitedwear and tearif operated at low currents and at low temperatures. Many of the LEDs made in the 1970s and 1980s are still in service today. Typical lifetimes quoted are 25,000 to 100,000 hours but heat and current settings can extend or shorten this time significantly. The most common symptom of LED (anddiode laser) failure is the gradual lowering of light output and loss of efficiency. Sudden failures, although rare, can occur as well. Early red LEDs were notable for their short lifetime. With the development of high-power LEDs the devices are subjected to higherjunction temperaturesand higher current densities than traditional devices. This causes stress on the material and may cause early light-output degradation. To quantitatively classify lifetime in a standardized manner it has been suggested to use the terms L75 and L50 which is the time it will take a given LED to reach 75% and 50% light output respectively. Like other lighting devices, LED performance is temperature dependent. Most manufacturers published ratings of LEDs are for an operating temperature of 25 °C. LEDs used outdoors, such as traffic signals or in-pavement signal lights, and that are utilized in climates where the temperature within the luminaire gets very hot, could result in low signal intensities or even failure. LED light output actually rises at colder temperatures (leveling off depending on type at around −30C). Consequently, LED technology may be a good replacement in uses such as supermarket freezer lightingand will last longer than other technologies. Because LEDs emit less heat than incandescent bulbs, they are an energy-efficient technology for uses such as freezers. However, because they emit little heat, ice and snow may build up on the LED luminaire in colder climates.This lack of waste heat generation has been observed to cause sometimes significant problems with street traffic signals and airport runway lighting in snow-prone areas, although some research has been done to try to develop heat sink technologies to transfer heat to other areas of the luminaire. Ultraviolet and blue LEDs BlueLEDs. Blue LEDs are based on the wideband gapsemiconductors GaN (gallium nitride) andInGaN(indium gallium nitride). They can be added to existing red and green LEDs to produce the impression of white light, though white LEDs today rarely use this principle. The first blue LEDs were made in 1971 by Jacques Pankove (inventor of the gallium nitride LED) atRCA Laboratories.These devices had too little light output to be of much practical use. In August of 1989, Cree Inc. introduced the first commercially available blue LED.In the late 1980s, key breakthroughs in GaNepitaxialgrowth andp-typedoping ushered in the modern era of GaN-based optoelectronic devices. Building upon this foundation, in 1993 high brightness blue LEDs were demonstrated. By the late 1990s, blue LEDs had become widely available. They have an active region consisting of one or more InGaNquantum wellssandwiched between thicker layers of GaN, called cladding layers. By varying the relative InN-GaN fraction in the InGaN quantum wells, the light emission can be varied from violet to amber. AlGaNaluminium gallium nitrideof varying AlN fraction can be used to manufacture the cladding and quantum well layers for ultraviolet LEDs, but these devices have not yet reached the level of efficiency and technological maturity of the InGaN-GaN blue/green devices. If the active quantum well layers are GaN, instead of alloyed InGaN or AlGaN, the device will emit near-ultraviolet light with wavelengths around 350-370nm. Green LEDs manufactured from the InGaN-GaN system are far more efficient and brighter than green LEDs produced with non-nitride material systems. With nitrides containing aluminium, most oftenAlGaNandAlGaInN, even shorter wavelengths are achievable. Ultraviolet LEDs in a range of wavelengths are becoming available on the market. Near-UV emitters at wavelengths around 375-395nm are already cheap and often encountered, for example, asblack lightlamp replacements for inspection of anti-counterfeitingUV watermarks in some documents and paper currencies. Shorter wavelength diodes, while substantially more expensive, are commercially available for wavelengths down to 247nm.As the photosensitivity of microorganisms approximately matches the absorption spectrum ofDNA, with a peak at about 260nm, UV LED emitting at 250-270nm are to be expected in prospective disinfection and sterilization devices. Recent research has shown that commercially available UVA LEDs (365nm) are already effective disinfection and sterilization devices. Deep-UV wavelengths were obtained in laboratories usingaluminium nitride(210nm),boron nitride(215nm)anddiamond(235nm). White light There are two primary ways of producing high intensity white-light using LEDs. One is to use individual LEDs that emit threeprimary colors—red, green, and blue—and then mix all the colors to form white light. The other is to use a phosphor material to convert monochromatic light from a blue or UV LED to broad-spectrum white light, much in the same way a fluorescent light bulb works. Due tometamerism, it is possible to have quite different spectra that appear white. RGB systems Combined spectral curves for blue, yellow-green, and high brightness red solid-state semiconductor LEDs.FWHMspectral bandwidth is approximately 24-27 nm for all three colors. White lightcan be formed by mixing differently colored lights, the most common method is to usered, green and blue(RGB). Hence the Care Of Diabetic Foot: How To Prevent Amputation Care Of Diabetic Foot: How To Prevent Amputation Introduction Diabetes mellitus is defined as a metabolic disorder characterised by chronic hyperglycaemia with metabolism disturbances in carbohydrate, protein and fat because of defects in insulin secretion, insulin action, or both (SIGN 2010). Diabetes mellitus is one of the main causes of increasing morbidity and mortality in Scotland and worldwide every years (SIGN 2010). Diabetes leads to several problems that begins with many of symptoms and debility on the short term and ending with a wide complications such as blindness, renal failure and amputation. Furthermore, diabetes has a significant impact on increasing the mortality and premature death from cardiovascular disease such as stroke and myocardial infarction (Massi-Benedetti 2002). Globally, the international diabetes federation (IDF) estimated the number of adults (between 20 79 years) with diabetes mellitus disease in 2010 around 285 million in seven regions of the IDF, and estimated the percent of adults with diabetes in 2010 in Europe 8.6%, United Kingdom 4.9%, United States of America 12.3% and similarly at both Jordan and Libyan Arab Jamahiriya 7.5% (IDF Diabetes Atlas 2010). And to the same years, the IDF estimated that the number of deaths due to diabetes mellitus is approximately 3.9 million deaths annually which represents 6.8% of all total global mortality (IDF 2009) . Moreover the number of people who have diabetes were approximately 39 million in 2007 and the expected gradual increase 439 million in 2030 (IDF 2009).Furthermore, in another study the IDF estimated that 23 million years of life are lost due to disability, decrease quality of life and reduce lifespan of person as a result of complications related to diabetes (Egede and Ellis, 2010). T he cost of treating and preventing diabetes globally in 2007 was approximately $ 232 billion, this number is expected to increase to over $300 billion in 2025 (Egede and Ellis, 2010). The United State of America spent in 2002 around $132 billion on diabetes (Egede 2006), and spent around $10.9 billion in 2001 on treating diabetic foot ulceration and amputations (Gordois et al. 2003). Also, The United Kingdom spent in 2001 approximately 5% of the total National Health Service (NHS) expenditure ( £3 billion) on diabetes mellitus (Wild et al. 2004). The Diabetic foot complications cost the United Kingdom approximately  £252 million each year (Adam et al. 2003). Every 30 seconds a lower extremity is lost in patients with diabetes due to amputation in the world (IDF 2009). Additionally, around 5% of European population suffer from Type 2 diabetes mellitus (IDF Diabetes Atlas 2007). India was the country with the highest numbers of patients with diabetes mellitus in Asia (Wild et al. 2004). The complications of diabetes remain very common in the developing countries such as diabetic foot and amputations (IDF 2005) the same as other developing countries in the world. Boulton et al (2005) identified that there are several factors that contribute to the increase complications and incidence of diabetic foot; these include late discovery of the disease and diabetic foot complications; the presence of catalysts such as neuropathy and high infected complications helps, moreover, deficiencies in podiatry service in most countries, barefoot gait which is common in some cultures and some of social beliefs and cultural traditions which are still in control of some communities and drives patients with diabetes to use and to depended on traditional healers, village elders and alternative medicine for treating themselves . In Sub-Saharan Africa, which contains 33 countries from the list of 50 poorest countries in the world; these countries are facing a significant increase in the rate of diabetes during the next twenty years (Wild et al. 2004). Diabetic foot complications are a major cause of increasing public health problem, leading cause of admissions to hospitals, amputation and increased mortality rate in diabetic patients (Zulfiqarali and Lennox, 2005). The main reasons leading to increase rate of diabetic foot in Africa were the frequency of neuropathy and peripheral vascular disease, unhygienic conditions, poverty, barefoot gait and inappropriate foot wear, low income, urbanisation, frequent co-existing HIV infection, and cultural beliefs and incorrect practices (Boulton et al. 2005). Risk of developing foot ulcers during lifetime of diabetes patient is approximately as high as 25 % (Singh et al. 2005). The International Diabetes Foundation confirmed that awareness regarding foot complications must be increased between diabetic patients because of its positive impact on personal, social, medical, and economic costs (Boulton 2004). Implementing screening, educational, and treatment programs globally in every area of the world was the biggest challenge facing the Global Diabetes Community (Boulton et al. 2005). A diabetic patient faces many problems caused by diabetic foot such as pain, morbidity and substantial economic consequences. The infection rate by diabetic foot differs between developing and developed countries and between European countries. Globally 25%-90% of all amputations were caused by diabetes (Boulton et al. 2005). The cost of treating diabetic foot ulcers was affected by the implementations of some interventions to prevent the development of foot ulcers, care strategies to heal ulcers or wound to prevent inflammation and amputation, shorten period of wound healing, and by frequent care necessary for disability after amputation (Tennvall and Apelqvist, 2004). In Europe and North America 7-20% from of the total expenditure is spent on diabetes and more precisely on the diabetic foot care (Boulton et al. 2005). In a Swedish prospective study it was estimated that diabetic patient with foot ulcers cost around 37% of the total costs on foot ulcers care until healed without amputation but if the patient needs amputation the inpatient care will cost up to 65% of the total costs, and also costs around 45% of the total costs using topical treatment of wounds but this percentage changes to 13% in patients with amputation (Boulton et al. 2005). The economic costs of minor lower limb amputation (foot level) such as toes around $43,800 and for main lower limb amputation (above ankle) such as all foot around $66,215, of which 77% of the costs comes post-amputation (Boulton et al. 2005). Applying foot-care services such as screening, education, treatment can effectively the rate of amputation among diabetes patients (Boulton et al. 2005). Furthermore, treatment of diabetic patients with or without diabetic foot according to the present management guidelines would result in enhanced survival and significantly reduced number of diabetic foot complications. Furthermore, it leads to significant reduction of up to 25-40% from the total economic costs of treating ulceration and amputation (Ortegon et al. 2004). Also, the adherence of diabetes patient to education and treatment is very important, effective and playing important role to prevent diabetes complication and improvement of patient health (Boulton et al. 2005). Aims and objectives Aims: To create more awareness of diabetic foot complication and foot care. To promote foot health in individual with diabetes and minimise the risk of foot complication. To identify major causes that lead to foot ulcers and how to prevent them. To inform people with diabetes about the actions and measures they can take to prevent occurrence of foot complications, provide diabetes self care education and encourage patients to change their behaviours to enhance foot hygiene and appropriate foot wear. To inform patients how to look after their wounds or ulcers. To reduce risk of lower extremity complication and amputation between diabetic patients. To try and improve the flow of information and intervention between patients and health care specialists. To enhance communication between diabetic patients and multidisciplinary care team. Objectives: Educate diabetic patient about good foot hygiene, diabetes risk factors, wound care, and about appropriate foot wear. Provide education about foot care by regular monitoring identification and early detection of ulcers, determination of risk factors such as (Neuropathy, Ischemia, Deformity, Callus, Oedema). Educate patient about the risk factors that can are increase diabetic foot complications such as poor fittings shoes, smoking, obesity, blood pressure, high lipids, aging and positive history to ulcers or amputation. Educate patient about proper footwear, nails care and wound care. Outcomes: Patient will have good circulation to feet. Patient will identify and take action when injury occurs. Patient will know how to take care of his feet. Patient will be able to determine the risk factors to diabetes ulceration and lower limb amputation. Patient will identify and select appropriate foot wear. Patient will be able to identify the importance of wound care, early detection of ulcers, good diet and exercise, regular monitoring and assessment of foot, adjust the level of sugar in the blood and stop smoking. Interventions Worldwide, 3.2 million deaths reported in relation to diabetes complications every year, also one in twenty deaths in the world due to diabetes resulting in 8700 deaths daily, this is equivalent to 6 deaths every minute (Unwin and Marlin, 2004). Study was estimated incidence of foot ulcers each year to diabetes patient around 2-6%, a prevalence of 3-8%, also estimated recurrence rates of ulcers within 5 years approximately 50-70%, the average of healing ulcers of 11-14weeks and the rates of incident of amputation after a one year estimated by 15%. However, the cost of diabetic foot include direct costs related to foot complications and also indirect costs related to loss of productivity, patient and family economic costs and loss of quality of life (Boulton et al. 2005). In a prospective study following up patients after foot ulcer healing, explained the return ulceration rates to patient after 1 years was 34%, at 3 years was 61% and at 5 years 70%. The diabetic patients with recurre nt ulcers, the highest costs were for hospitalise care, social services, and self care in home (Boulton et al. 2005). Diabetic foot complications are very common worldwide; it leads to social, political and economic impacts on society, patients and their families (Boulton et al. 2005). When Paul Brand was asked to suggest a recommendation to reduce amputations and foot complications in diabetes patient to the US Department of Health conference, most of the attendees were probably expecting an answer of both either promoting vascular surgery or modern medications, but they were surprised to hear that his answer was the recommendation to encourage health care professionals and caregivers to remove patients shoes, socks and after that examine and assess feet, many countries in the world ignored these recommendations. Although, the assessment of foot does not require expensive equipment for example a tuning fork, pin, tendon hammer and 10g monofilament these are cheap and suffice(Boulton 2004; Singh et al. 2005). The education should be focused on the diabetic patients with high risk feet. Furthermore, when planning an educational programme the caregivers should not forget that many patients donated are unable to understand what neuropathy, nephropathy, ischemia or risks of foot ulcers means (Vileikyte et al. 2004). Because of that the education should be simple, easy to understand by patients and suitable for the culture and social background of the patient (Boulton et al. 2005). First: Risk Factors One amputation occurs every 30 seconds worldwide between diabetic patients (Bakker et al. 2005). Approximately 15% of diabetic patients develop foot ulcers (Edmonds 2008). Amputation occurs more with diabetes patient than patient without diabetes (SIGN 2010). Three main pathologies factors must be met for the beginning and stimulation development of diabetic foot complications: neuropath, ischemia and infection. Furthermore, People with diabetes mellitus are higher to develop lower limb amputation between 15-46 times more than people without diabetes mellitus (Wilson 2005). Neuropathy is the most frequent and common complications in diabetic patients. It affects around 50% from all diabetic patients (Wilson 2005). The danger lies in the loss of protective sensation to pain, thus patient feel or recognise the pain or any discomfort in the lower extremity (Urbancic-Rovan, 2005). Ischaemia is four times more common in people with diabetes than in people without diabetes. Some of the factors that lead to increased occurrence of ischaemia were smoking, hypertension and hyperlipidaemia. Usually it develops gradually and slowly in diabetic patients, but in the end leads to a severe decrease in arterial perfusion and results in compromising vascular supply of the skin, and most often leads to a minor or major trauma in the lower extremity (Wilson 2005). Ischaemia and neuropathy are mostly associated together in diabetic patient (Edmonds and Foster, 2005) Infection of wound or ulcers in diabetes patient is the main reason for admission to hospital, and also increasing the incidence of amputation, when the infection is associated with neuropathy and ischaemia it leads to higher incidence of infection without pain, furthermore, leads to the loss of some of the inflammatory response such as increased temperature and white blood cell count (Wilson 2005). Additionally risk factors identified by (Urbancic-Rovan, 2005) that can effect diabetes patient and lead to ulceration and lower extremity amputation includes: Foot deformity because of motor neuropathy and muscle atrophy. Callus growth and formation. Disability in joint mobility. Reduced metabolic control leading to impaired wound or ulcer healing. Positive history to foot ulcer or lower limb amputation. Autonomic neuropathy that leads to gradually decreased sweating and dry fissured skin in foot. Obesity. Retinopathy. Inappropriate footwear. Smoking. Older people. Socioeconomic status. Interventions: Early detection and screening in addition to appropriate management of these ulcers can lead to preventing up to 85% of amputation (Edmonds and Foster, 2005). To provide effective treatment and management the patient should know and understand the major causes and risk factors for ulceration and amputation, meticulous treatment plan and should have frequent routine screening (Wilson 2005). Moreover, regular screening and assessment for feet of diabetes patient give the patient the opportunity of up to 99.6% to keep his feet free from ulcerations (follow up at 1.7 years) and were 83 times less probable to incident ulcers than the high- risk group (SIGN 2010). Teaching patients about the metabolic management, such as the control of blood glucose by regular diet, exercise, insulin and medication to protect neurological function. Patient should be educated on how to treat blood pressure, high lipids and should be encouraged to stop smoking to preserve cardiovascular function, prevent the occurrences of ischemia and enhance blood supply to lower extremity (Edmonds 2008). Encourage diabetic patient to daily foot examination and inspection, full monitoring of his feet by specialist diabetes doctor or nurse every 4 months and full screening and examination test every 6 month (Michael et al. 2005). All diabetes patients when diagnosed with diabetes mellitus should be educated and encouraged to be screen and examine his foot regularly or at least annually to detect any risk factors for foot ulcers as early as possible (Edmonds 2008). And to assess their risk of beginning a foot ulcer complication (SIGN 2010). patients should be screened for the main risk factors which include: Neuropathy, which is the most common complication of diabetes mellitus and begins to produce primitive signs that emerge within 5 years of the onset of the disease (Hampton 2006). The neuropathy can be assessed by the use simple techniques such as 10g monofilament to assess pressure sensation in patient. On the other hand, the use of vibration perception threshold by using a neurothesiometer to assess patients (Edmonds 2008). Because the vibration perception threshold is more sensitive than the 10g monofilament especially in persons at risk for foot ulcers (Miranda-Palma et al. 2005). Ischaemia assessed by palpation of the dorsalis pedis or posterior tibial pulse, if it cannot be felt it is unlikely that there is significant ischaemia. So the significant factor indicating ischaemia is the reduced Doppler arterial waveform. But the American Diabetes Association (ADA) recommended that the ankle-brachial pressure index (ABPI) should be measured for all diabetic patient especially patients above 50 years of age (Edmonds 2008). Faglia et al (2005) showed in his study that 21% of the occurrence of peripheral arterial disease was indicated by a low ABPI in recently diagnosed diabetic patients. Deformity such as claw toes, pes cavus, hallux valgus, hallux rigidus, hammer toe, Charcot foot and nail deformities; these deformities lead to bony prominences and causes high mechanical pressures on the skin surface, thus leads to ulceration, especially in the absence of protective pain sensation and feeling, and when wearing inappropriate shoes. Thus any diabetes patient, who has any deformities, should be educated how to care for his feet (Edmonds 2008). Callus and Oedema: the presence of callus leads to ulceration because of the high pressure and friction on it. Also the oedema is the main factor causing ulceration, and often produced when patient is wearing inappropriate and poorly fitting shoes (Edmonds 2008). Diabetic patient should be educated about signs of infection. Swelling, redness and hotness, all of this are present with signs of systemic infections. Patient must visit a medical clinic immediately (Michael et al. 2005). Second: Foot care Diabetic foot complications are common complications between United Kingdome populations, according to statistics, 23-42% related to neuropathy, 9-23% vascular disease and 5-7% foot ulceration (SIGN 2010). Diabetic foot care guideline is very important and should be the main part of basic diabetic patient education programs and workshops (Michael et al. 2005). Interventions: Diabetes patient and caregivers nurses or physician should be taught the nail cutting techniques (Michael et al. 2005). Nails of diabetes patient should be cut when they are softer and flexible, therefore, the patient should cut his nails after a bath or shower; the patient should never try to cut the whole nail as one piece, cut out the corner of the nail or more down the sides of nail (Edmonds 2008). Patient should be educated to use the soft brush to clean about the nails and if the nails become thick, the nails care should be performed by a professional nurse or physician (Michael et al. 2005). Patient education regarding foot hygiene, nail care, general assessment of foot care and patient should know when and how to ask for help when having any symptoms, problems or any suspicions around his foot (Wilson 2005). Encourage patient to wear natural fibre socks, it is better to be white to simply detect any derange or bleeding from foot (Michael et al. 2005). Footwear may reduce the rate of amputation by 50% when it is used perfectly (Bloomgarden 2008). Footwear (shoes) should be padded with soft leather from the inside and have a broad rounded toes, with an elevated toe box, the heels must be low to prevent excessive pressure on toes, and they must be the appropriate size to prevent movement and friction within the shoe (Edmonds 2008). If the diabetic patient has any deformity in his foot it should be detected early and appropriate shoes selected before any complication occurs. The diabetes foot wear included to three main types: Sensible shoes it is used to protect diabetic patient with partial loss of sensation (low risk to develop foot ulceration). Readymade stock shoes it is used to patient who has few deformities, neuroischaemic feet and that needs to be protected almost all the time (moderate risk to develop foot ulceration). Customized shoes it is made specifically for patients with deformities and contains appropriate insoles to relieve pressure on the foot (Edmonds 2008). The custom-built footwear should be used to decrease callus severity and reduce ulcer repetition (SIGN 2010). Diabetic patient who have lost protective sensation and cannot feel normally in lower extremity should be protecting their feet from any mechanical, thermal, chimerical injury because of that they should be encouraged to develop a habit of regularly examining and inspecting their feet to detect any problem or complication early. In addition should be educated about type 2 diabetes to protect themselves as far as possible to avoid the occurrence of any injury (Edmonds 2008). If patient have lost their sensation in the lower extremity, recurring trauma, limited joint mobility, poor healing and have ischaemia in lower limb, all of this lead to increased incidence of ulceration and in addition amputation (Bloomgarden 2008). Should educate diabetic patients how to prevent dry skin to prevent ulceration, by applying emollient or lotion such as E45 cream on a daily basis (Reckitt Benckiser, Slough) or Calmurid cream (Galderma, Watford) (Edmonds 2008). Patient should be encouraged to use daily oil, lotion and lanolin cream to prevent dryness of skin (Michael et al. 2005). If patients have callus they should be educated not to cut their callus or use any product to remove it. Also the callus should be removed gradually by podiatrist to prevent ulceration (Edmonds 2008). Patient should not use any removers to remove corns or callus (Michael et al. 2005). The podiatrist can reduce effectively the number and size of foot calluses and enhance self care (SIGN 2010). Should be encouraged to do path to his foot daily with mild soap to promote blood circulation. Furthermore, patient should dry the feet carefully and use lambs wool between the toes if the skin stays moist or become macerated (Michael et al. 2005). The occurrence of foot wounds is 2-7% per year among diabetes patient (Bloomgarden 2008). Also the patient and caregivers should be educated about sterile dressings technique, the dressing should be covering all wound or ulcers to prevent infection, protect patient foot from any trauma, and promote wound healing (Edmonds 2008). Patient with wound or ulcers should be frequently assessed and inspected specially if the patient has lost protective pain sensation to early detect any development of complications or problems, because of this the dressing should be characterized by: uncomplicated and speed lifting, The ability to walk by without any trouble or suffering disintegration, good ability to monitor and evaluate the secretions and abscess (Edmonds 2008). Action plan: Agreed strategy for foot care such as protocol or guideline driven care of the patient. Involvement of a multidisciplinary foot team to include: diabetic nurse specialist, podiatrist, vascular and orthopaedic surgeon, diabetes physician, orthotist and radiologist. Education for staff and all caregivers looking after the feet of diabetic patients. Establishment and enhancement of good communication between the diabetic patient and multidisciplinary foot team and the primary medical doctor. Reinforcement using appropriate foot wears. Encouragement of diabetic patients to effectively liaising with the podiatrist. Maintain wound care by using appropriate and sterile dressings. Encouragement of community nurses to educate people, especially about diabetes mellitus, diet, insulin, diabetes medication and the risk of complications. Activate discussion groups and workshops for patients with diabetes in primary medical centres. Facilitating the knowledge, skill and human resources for the promotion of diabetes self care. Conclusion and recommendations Diabetes mellitus is defined as a metabolic disorder characterised by chronic hyperglycaemia with metabolism disturbances in carbohydrate, protein and fat because of defects in insulin secretion, insulin action, or both (SIGN 2010). Approximately 39 million person in 2007 diagnosed with diabetes and an expected gradual increase to 439 million in 2030 (IDF 2009). The diabetes Cost in 2007 worldwide was approximately $ 232 billion and expected to increase to over $300 billion in 2025 (Egede and Ellis, 2010). Every 30 seconds, a lower extremity is lost to diabetes due to amputation in the world (IDF 2009). Diabetic foot complications very common worldwide, also leads to big social, political and economic impacts to both society and to the patient and their families. Paul Brand, suggest a real recommendation to reducing amputations and foot complications to the US Department of Health conference that is to encourage multidisciplinary foot team to remove patients shoes, socks and after that examine and assessment patient feet. The diabetic foot is a significant healthcare problem worldwide and inadequate appropriate therapy may lead to the spread of serious complications such as amputation, disability and increase morbidity and mortality rate each year globally. Therefore, careful monitoring, regular assessment, patient education and education for the specialist team caring for diabetic foot ulcers are very important and significant. Furthermore, early detection and specialized treatment of any risk factors plays significant part to prevent foot complications and reducing the amputation rate. Diabetes leads to dramatically increased risk of diabetic foot and amputation, but available evidence based guidelines or protocols that this risk may be significantly reduced by effective screening and intervention. The multidisciplinary foot team should screen all diabetic patients regularly to early detect those at risk for foot ulceration and this screening should include all risk factors and all assessment procedure. Educating patients and caregivers about foot care and risk factors, full examination every 6 month or at least annually, appropriate footwear, daily self foot examination, wound care, smoking cessation, control of blood glucose level, activation of community nurses, enhance communication between diabetic patient and multidisciplinary foot team. All of these measures should be applied and adhered by patient firstly, and by all caregivers secondly to reduce diabetic foot complication and prevent amputation.

McDonaldization of American Society and World

If you have ever had a meal in a restaurant (fast-food/formal dining), used an ATM in a bank, spent your vacation at an amusement park or simply browsed through a mall, you have been exposed to McDonaldization. McDonaldization is â€Å"the process by which the principles of the fast food restaurant are coming to dominate more and more sectors of America society as well as the rest of the world† (Ritzer, 1996, 1). Nearly ever aspect of today†s society has been affected by McDonaldization including the restaurant business, education, work, healthcare, travel, leisure, dieting, politics and the family (Ritzer, 1996, 1). I observed three East Side Mario†s Restaurant†s establishments while the dinner menu was being served on Saturday evenings between 6pm and 8pm to evaluate the ways in which McDonaldization has affected their company. On January 29th I visited East Side Mario†s in London, Ontario, on February 19th I visited East Side Mario†s in Plano, Texas (I used to hold a job as a server at this location) and on February 26th I visited East Side Mario†s in Orange, California. With the diversity of locations I was able to observe, I compared and contrasted many angles of the East Side Mario†s concept. East Side Mario†s Restaurants Inc. is one of the millions of business† that has implemented the four principles of McDonaldization, which are: efficiency, calculability, predictability, and control. With the assistance of Bernard Platt, Vice President of Marie Callender†s Pie Shops, Inc. , former Vice President of East Side Mario†s Restaurant, Inc. , I will offer a condensed presentation of East Side Mario†s history to get you familiar with the business. East Side Mario†s Restaurants, Inc. , is a wholly owned division of Marie Callender†s Pie Shops, Inc. In 1987 a partnership of restauranteurs developed the ESM (for the remainder of this case study I will us the initial ESM to refer to East Side Mario†s Restaurants, Inc. ) concept in North Miami, Florida featuring the excitement and energy of a New York City street festival, a blend of outstanding American and Italian food, a place where families felt welcome and comfortable offering exceptional value. Today operating as a separate division of Marie Callender†s Pie Shops, Inc. , there are a total of 38 American restaurants – 11 corporate and 27 franchise – and there are over 80 ESM restaurants in The United States and Canada. Efficiency is the first dimension of McDonaldization and â€Å"the optimum method for getting from one point to another† (Ritzer, 1996, 9). The parking lot allows ample amount of parking space for customers, including handicapped spaces directly in front of the building for efficient accessibility. The restaurant offers delivery to those who would like to spend their dinner in the comfort and convenience of their own homes. There is a small server to customer ratio to provide the best service expected throughout a customer†s meal. A kid†s bambino menu is offered for children to enjoy less expensive meals that suit their size, along with a separate lunch menu that offers smaller portions for a lighter meal. Happy Hour items are offered at certain hours for a quick snack fix, providing just enough time to satisfy your thirst with a favorite drink. Customers can pay with cash or credit card, whichever is more convenient for them. To streamline the process of the kitchen work ESM simplified pasta dishes (their biggest items) to take only minutes to cook very large quantities. All employees have specialized jobs to divide the work load/streamline, including: host†s/hostess†, bartender†s, server†s, cook†s, dishwasher†s, salad bar attendant†s, cleaning staff, cocktailer†s and management. To simplify the product the menu is limited and specializes in American/Italian food. They offer easy, quickly made finger food appetizers and unlimited soup/salad and bread which is prepared in just seconds. ESM puts you, the customer, to work the minute you walk into the restaurant. Their may or may not be a host/hostess at the front. In the place of service staff you will definitely find a horn on a taxi stand so that a customer may call for service to the front immediately when they would like to be seated. Take-out boxes are available for the customer to take any leftovers home with them. However there is a catch, the box is merely dropped by the table and the customer is expected to put away their own leftovers. The employees and customers of ESM function efficiently together to produce a profit for the business and satisfy the customer. The second dimension of McDonaldization, calculability, is â€Å"an emphasis on the quantitative aspects of products sold (portion size, cost) and service offered (the time it takes to get the product)† (Ritzer, 1996, 9). Servers are paid $6. 85/hr in Canada and $2. 15/hr in The United States. The rest of their money comes from tips so if they expect to take home cash they will have to work to their greatest ability and place their wages in the hands of the customers. Management usually recruits minorities to work the back of the house because they will work hard for little pay. Emphasizing quantity over quality is an important aspect of calculability. With any entree unlimited homeloaf and soup or salad is offered. For the bar flies free peanuts are always out in buckets for all to enjoy. Specials and promotions occur seasonally, like 15-cent wings on Tuesdays. Bigger is seen as better and ESM has conformed to this idea, establishing this illusion with many of its menu items. Large plates are used to serve most meals and give the idea of large portions, with options of three different sides on dinner items. Customers expect quick and accurate service, which ESM has provided by reducing the processes of production to numbers. To promise quick service, the server will initially take a drink/appetizer order to ensure that you as a customer receive prompt service immediately. The bread is brought out before the meal to snack on and give just enough time for transition to the main course. Customers do not like to sit in a restaurant without something in front of them. Each item on the menu has a preparation time, which is followed by the staff so customers can expect their food to be promptly served. ESM has successfully involved an emphasis on quantification. As the third dimension of McDonaldization, predictability, gives â€Å"the assurance that their [a company†s] products and services will be the same over time and in all locales† (Ritzer, 1996, 10). ESM has establishments across Canada and The United States and no matter where you go you can expect the same service and quality in each and every store. The logo is a familiar sign that represents a promise†¦. the same meal and experience you had at any other ESM. Every store that is built is a replicate of the previous one. The layout of each restaurant is similar, limiting the dining area to all non-smoking and only the bar area has smoking. The same colors are dominant in each store: red, green and white. The immediate feeling you will get when walking inside is that of a New York street with replica†s of the Brooklyn Bridge, Statue of Liberty, Scallero Bros. and Costello†s Markets (trademarks of ESM). Interaction between the employees and customers is scripted and predictable at each visit to the restaurant. The customer is seated, informed of specials, drink/appetizer orders are taken, bread, soup and salad are brought before the meal, entrees are served with the offering of cheese or pepper, a desert menu is presented, dishes are cleared from the table and the check is presented and paid for. ESM provides each of its employees with a handbook that outlines server etiquette. The employees are expected to have the mindset of â€Å"the customer is always right† which should convince the customer with the notion â€Å"I†ll be back†. Employee behavior is predictably the same. The staff wears the same casual uniform at each restaurant with a rountinized order of operations. You can always expect to have your server offer you fresh ground pepper or parmesan cheese. With respect to birthdays a desert of choice is presented with the East Side Mario†s famous birthday song. The menu remains the same, introducing new items on promotion once in a while, producing the same predictable products. People expect to have the garlic homeloaf with unlimited soup and salad. The routine, uniformity and systematization of operations in ESM prove that predictability has been achieved. The fourth dimension of McDonaldization is â€Å"increased control and the replacement of human with nonhuman technology† (Ritzer, 1996, 101). ESM has integrated all forms of technology to better their establishment. From the fountain pop dispenser to timed broilers and appliances, every process is controlled by some sort of automation. Under control is both the product and process of the business. The menu continually remains the same, limiting the items for customers to choose from. The Micros system is used to input orders which will be sent to the back of the house, organize each table†s order and have the food out and arranged according to the server†s timing. Server†s and bartender†s are expected to id all customers who look as though they are under the age of 30 for alcoholic beverages. In regards to controlling customers, the guest is expected to honk the horn to get the attention of employees to serve them. If there is a wait a pager is given out to customers to be buzzed at the soonest opportunity a table opens up. When the customer is through with a meal, the check is brought promptly to encourage them to leave and allow the next table to be sat. A tip percentage is required for parties of 8 or more to ensure that the time spent on larger parties will be well rewarded in wages. Nonhuman technologies that have been implemented into ESM operations control the nature of the business. The irrationality of rationality is recognized as the fifth dimension of McDonaldization. This is the downside of McDonaldization emphasizing the basic idea that â€Å"rational systems inevitably spawn irrational consequences†, â€Å"serve to deny human reason† and â€Å"are often unreasonable† (Ritzer, 1996, 13). In regards to efficiency people will go to ESM in search of a relaxing meal to find they have an hour-long wait, congested waiting space and loud noise. The efficiency of spending a family meal in a comfortable atmosphere now becomes inefficient. People are unable to sit right away, asked to wait with their families in a smoke filled bar and expected to just be patient while they anticipating the buzzing of their pager number. Employees who are expected to deal with the impatient customers get irritable which reflects on their work and the restaurant as a whole. When ESM business is slow and employees are unable to make tips there is no longer an incentive to put out quality work. The efficiency of paying minimum wage is lost when workers quit because they do not make enough for tips. The cost of a nice dinner for an average size family of 4 at ESM could cost well over $60. In the long run this could be the cost of 3 home cooked meals. The profit a restaurant business makes on pop and such is huge compared to the production price. A family could just as well spend dinner at home, talking/interacting with one another in a much more comfortable, quit, atmosphere. ESM offers the illusion of fun to attract customers and have them coming back. The setting gives the feeling of a New York City street with all of the downtown memorabilia. â€Å"A taste of little Italy† is used to let the prospective guest know that traditional Italian food will be served with popular Italian/American music filling the dining room. The National Television Network, NTN, offers an interactive trivia game to be played in the bar area. Entertainment is brought in on special occasions and the server†s call out loud to the kitchen to fill the atmosphere with a feeling of excitement. The unreality, or illusion of reality, which often goes unheard of in the restaurant business, still exists. The reality is that you aren†t going to see the service staff singing and dancing with customer as they do in the commercial, in fact you†ll be lucky if you can flag them down as they run by your table at top speed. The streets of New York City are not resembled accurately by the miniature landmarks located throughout the restaurant and it†s unlikely a true Italian (person with Italian heritage) will serve your meal. All of this is not reality. Dehumanization recognizes a system that is destructive to human beings. This dehumanization recognized in society is evident through health and environmental hazards, the dehumanization of customers and employers, a negative effect on human relationships and homogenization. The increased concern for the human diet is strongly affected by eating out and Italian food is extremely fattening. A dish known as fettuccine alfredo has been given the nickname â€Å"heart attack on a plate†. To adapt to these concerns ESM has began to offer low fat dressings and deserts. The vegetables have to be used in good time, as does much of the inventory so that contaminated/old food is not distributed. Dishes must be cleaned thoroughly so that germs do not transfer to other customers. ESM provides a fairly environmentally friendly establishment with reusable dishes. The biggest concern is over styrofoam take-out boxes. Customers follow through with the same routine every time they enter a restaurant. ESM encourages the employees to follow script but at the same time get comfortable and act interested in the customer. But that†s just it†¦ an act. Servers really are not interested in the lives of every stranger who steps foot in the building. Scripting brings employees and customers down to a primitive dehumanizing level of interaction. Turnover rates at ESM are not as high as those in the fast food industry however it is unlikely that the same person will ever serve you. There is little, impersonal contact between people. ESM offers benefits for staying with the company, employee incentives, and employee events to encourage longer lasting relationships with the company and fellow workers, thus increasing the likelihood of establishing a relationship with customers. ESM is a chain with franchises and individually owned stores. With its diversity of location it gives people the opportunity to recognize a familiar place and limiting the appeal to ever try anything new. Because ESM is the same no matter where you go you could virtually enter one restaurant and not know whether you were in Burlington, Ontario, Canada, or Phoenix, Arizona, USA. This is limiting the diversity of our world and proves that McDonaldization is homogenizing every aspect of society into one. All of these dehumanizing effects of McDonaldization apply to ESM and add to the irrationality that actually exists. â€Å"As McDonaldization comes to dominate ever more sectors of society, it will become ever less possible to ‘escape† from it† (Ritzer, 1996, 143). In other words McDonaldization imprisons people into an iron cage. Max Weber referred to it as the â€Å"iron cage of McDonaldization† implying that the systems of society will become so inhuman that the systems will eventually have control of everything. To make it in a McDonaldized society higher profits and lower costs will continue to be the goals of all businesses. The best ways to reach this goal is to conform to McDonaldization and strive for efficiency, calculability, predictability and control. ESM increases profit by taking each of these steps so that it can keep up with the competition. People have come to value the individual dimensions of McDonaldization and insist on relating to them even if they are not rewarded with economic gains. ESM has fallen into the trap and chosen locations on busy street corners surrounded by its competitors where a huge concentration of McDonaldization resides. The process of McDonaldization is so desirable that it is pursued as an end to itself (Ritzer, 1996, 145). Fordism is the ideals Henry Ford projected into society. Mass production of a single product, using a simple assembly line process, standardized routines, deskilling, and more demanding and expanding markets have arisen as the result of Fordism. ESM came out of the woodwork with the idea of bringing New York City†s Little Italy to any city. They became part of the restaurant market and had to adopt Fordism principles in order to reach high profitability with low costs. Post-Fordism arose later on and is characterized by more customized/specialized products, smaller systems for specialization, technologies that will produce a range of products, requiring more workers, which in turn leads to diversity once again. ESM has also incorporated post-Fordism characteristics. They use one computer system to run the security systems, kitchen appliances, run credit charges and place orders. They cater to each individual customer, giving them what they ask for. Finally, postmodernism, the idea that we are entering a more irrational and flexible era. The spread of different cultures throughout all of society is a product of postmodernism. ESM brought Little Italy to all kinds of cities. In fact, this American/Italian restaurant does not even exist in Italy. This society is superficial; people pass through McDonaldized systems without even being phased by them. No one walks into ESM and thinks; â€Å"wow this is a superficial McDonaldized system†. Every product and service has been presented before. ESM doesn†t have the original calamari al† diavolo sitting in a glass case to display. We now live in an n impersonal world. Even though employees approach customers with interest and a smile, they do not have a personal relationship with them. There no longer exists much emotion or expression in the postmodern society. We have to work hard at impressing people these days, having to always find something new and exciting to keep a customer hooked. Events of the past and present blur together. It is hard to distinguish between each visit to a restaurant, eventually all the visits blur together. Reproductive technologies have taken over. Computers and TV†s dominate industry and the lives of every individual. In the restaurant business if the computers were to crash†¦. there goes the payroll, power, cash registers; the entire operation is over in the blink of an eye. Just like nearly all institutions in our society ESM is trapped in an â€Å"iron cage of McDonaldization†. I believe McDonaldization has invaded every sector of society and as someone who grew up with McDonaldization at every corner of my life I would have to say it†s been productive. It has allowed society to evolve. Every aspect of life has consequences and downfalls; it†s just a matter of dealing with them. I like moving at a fast pace. Why do people have to make friends with every person they encounter? It†s nice to have companionship but not from your server in a restaurant. McDonaldization has served as a directing force, another stage in our history. We adapt to every turn the world makes and change is good. When all of the aspects of McDonaldization are intertwined society runs smoothly. East Side Mario†s was an example of a company that followed all the rules, aimed for a goal and made it. I believe that†s all that it should take in anything you do in life to make it, just follow the rules and reach for your goals. McDonaldization is a positive contribution to society.

Jurisprudence on the Right of Ownership and Possession - Free Essay Example

Sample details Pages: 9 Words: 2835 Downloads: 11 Date added: 2017/06/26 Category Law Essay Type Compare and contrast essay Tags: Jurisprudence Essay Did you like this example? Right in ownership and possession Jurisprudence Introduction- The concept of ownership and possession is one of the fundamental juristic concepts common to all systems of law. This concept of ownership has been discussed by most of the writers before that of possession. However, it is not the right method. Don’t waste time! Our writers will create an original "Jurisprudence on the Right of Ownership and Possession" essay for you Create order The idea of possession came first in the minds of people and it was later on that the idea of ownership came into existence. The idea of ownership and possession developed with the development of the civilization in the world. When people are going from one place to other place so on that time they donà ¢Ã¢â€š ¬Ã¢â€ž ¢t have this concept but when they stay in one place and live in the group, plants tree, cultivate land, use land for production and live in the community so the concert of ownership and possession came. According to some person the development of agriculture economy developed the idea of ownership but first the concept of possession came in the mind of the people then they think about the concept of ownership and developed the mechanism for ownership of the things. The concept of ownership was very old in all common law system all jurist discus the concept of possession and ownership and give their view on that point. The disputes arise that which concert came fi rst? Ownership or possession. According to historical school of jurisprudence the concert of possession came first and then after ownership come into existence, means the idea of ownership followed the idea of possession. Ownership is a complex juristic concept which has its origin in the Ancient Roman Law. In Roman law ownership and possession were respectively termed as à ¢Ã¢â€š ¬Ã‹Å"dominiumà ¢Ã¢â€š ¬Ã¢â€ž ¢ and à ¢Ã¢â€š ¬Ã‹Å"possessioà ¢Ã¢â€š ¬Ã¢â€ž ¢. The term dominium denotes absolute right to a thing while possessio implied only physical control over it. In Roman law people gave more importance to ownership because in their opinion it is more important to have absolute right over a thing than to have physical control over it and same concept we are adopting in todayà ¢Ã¢â€š ¬Ã¢â€ž ¢s world when the ownership of a goods is more important the possession because possession can shifted for one to other but ownership remain the hand of the same person because change the ow nership of goods take some legal formalities and ità ¢Ã¢â€š ¬Ã¢â€ž ¢s a difficult task in present era. Concept of ownership- The definition of ownership is expended by two jurist Austin and Salmon. According to one view, ownership is a relation which subsists between a person and a thing which is the object of ownership and other view said that ownership is a relation between a person and a right that is vested in him. Austin in his view said that ownership is à ¢Ã¢â€š ¬Ã…“A right indefinite in point of user, unrestricted in point of disposition and unlimited in point of duration.à ¢Ã¢â€š ¬Ã‚  He consider right to property as Right to rem which claim against the whole world. Austin when defining the concept of ownership has focused on the three main attributes, namely, indefinite user, unrestricted disposition and unlimited time of duration. In Crowhurst V. Amersham Burial Board[1] the court find the Amershan Burial board is liable and said that they are responsibl e for damage and they will pay the price of horse which died on account of eating a portion of tree planted by the Burail Board on its own land and around 4 feet from the boundary. Austin definition of ownership has been followed by Holland and he defined it as plenary control over an object. According to Holland an owner has three rights on the subjected owned: 1. Possession 2. Enjoyment 3. Disposition Keeton in his view said that à ¢Ã¢â€š ¬Ã…“the right of ownership is a conception clearly easy to understand but difficult to define with exactitude.à ¢Ã¢â€š ¬Ã‚  Ownership under Hindu law- According to Ancient Hindu law concept, jurist said much about the means of acquiring ownership. Manu declared that there are seven virtuous means of acquisition of wealth viz. inheritance, gain, purchase, conquest, application, employment of the work and of and acceptance of gifts from proper persons. Gautama gives almost the same seven ways of acquiring ownership but he puts som e modification to the list given by Manu. Rights in ownership- The rights of ownership is the most complete or supreme right that can be exercised over anything. It consists of four Rights[2] Using the things- ownership give the right to person to use the goods or things according to their will but each right have certain restriction so in this case if any person using their right of ownership it will on harm to others. Excluding others for using it- the owner of a goods have right to exclude others to use the things because the person is the sole owner of the thing and have batter title on the goods so he can authority to act to use his right. Disposing of the things- the owner of the things have rights to dispose the goods according to their will and he can use the thing according to his will and also dispose the goods but it cannot harm others. Destroying it- the person who is the owner of the goods have batter title of the goods and he can destroy it but question will arise that if any person have the ownership of the property how the can destroy it with affecting other and right. Some other thing is important for the ownership of the goods and it also consider under the rights and these are- The owner has the right to consume it. The owner has the right to alienate it. The owner has the right to transfer it. Ownership is for unlimited time of duration. In the concept of ownership the principle of nemo dat quod non[3] habit will apply and it said that à ¢Ã¢â€š ¬Ã…“no person can give a better title than which he himself has.à ¢Ã¢â€š ¬Ã‚  Concept of Possession- The theory of possession of John Locke is quite popular in studying possession. Locke advocates possession by saying that when a person mixes his labor with any object then he establishes ownership rights over such objects. This theory is easy to understand but it has some discrepancies. Firstly, prior to the following theory of ownership, it was not obvious that when labor is mixed with any object, the object is said to be owned by the person mixing the labor with it. Secondly, the labor performed on any such property, does not necessarily determine the rights of the owner in that particular case. A chimney sweeps who finds a ring may not be the owner of the ring, but his possessory right allows him to recover to the value of the stone set in the ring from a je weler who refuses to return it after it is handed to him for examination.[4] Possessionà ¢Ã¢â€š ¬Ã¢â€ž ¢ is define as- the action or fact of possessing something or of being possessed. Depending on the context, the lexicographer maybe found to give meanings such as the following: the holding of something as oneà ¢Ã¢â€š ¬Ã¢â€ž ¢s own: actual occupancy as distinguished from ownership; a territory subject to a sovereign ruler or state; the fact of being possessed by a demon; the action of an idea or feeling possessing a person; the action of keeping oneself under control- as in self-possession.[5] According to many jurist à ¢Ã¢â€š ¬Ã…“Possession is the prima facie evidence of ownership, transfer of possession is one of the thing for modes of transferring ownership.à ¢Ã¢â€š ¬Ã‚  But this definition is not true in every sense because some time people or the owner of the things is only intended to transfer the possession only but when we take it as the step of transferring th e ownership so it is wrong because for transferring the goods intention is require and in this case person is not intended to transfer the possession and he is only intended to giving the possession to other. The individual must necessarily have an intention to possess that object. An individual is also said to be in possession of some property but it doesnt imply ownership. Like ownership, the possession of things is often regulated and governed by states under the Property Law. Different meaning of the possession is given depending upon context and use. Savigny maintained that distinction between detention and possession follows from a proper analysis of the latter concept and built his doctrine on Paulà ¢Ã¢â€š ¬Ã¢â€ž ¢s text, à ¢Ã¢â€š ¬Ã‹Å"apiscimur possessionem corpore et animo, neque per se animo but per se corporeà ¢Ã¢â€š ¬Ã¢â€ž ¢.[6] The classical theory of jurisprudence talks about the elements which is necessary for the possession of the thing and according to this th eory possession is made up of two elements: firstly the corpus or element of physical control, secondly the animus or intent with which such control is exercised. Some jurist said that possession without ownership may have the utmost practical importance. Possession may create ownership, either by oeeupatio (the taking control of a res mulli-is) or by the expiration of a period of acquisitive prescription. More cover, possession is prima facie evidence of ownership, and he who would disturb a possessor must show either title or a better possessory right. Division of possession- Possession is divided into two categories 1. Possession in Fact. 2. Possession in law. Possession in facts means the person have actual or physical possession over a goods. It is a physical relation of a thing. Possession in law means possession in the eyes of law it means possession which is authorized and protected by law. In most of the cases both possession in fact and law are in the han d of the same person. But the dispute will arise when one person have factual possession and other have lawful possession over a goods. Ex. If a servant holds certain things in his custody on behalf of the master, he has the actual possession of the thing but in eyes of the de jure possession is in the hand of the master. In the case of The Privy Council in Perry vs. Clissold[7] à ¢Ã¢â€š ¬Ã…“It cannot be disputed that a person in possession of land in the assumed character of owner and exercising peaceably the ordinary rights of ownership has a perfectly good title against all the world but the rightful owner and if the rightful owner does not come forward and assert his title by the process of law within the period prescribed by the provisions of the statute of Limitation applicable to the case, his right is forever extinguished and the possessory owner acquires an absolute title.à ¢Ã¢â€š ¬Ã‚  Nair Service Society Ltd. vs. K.C. Alexander[8] A similar view has be en consistently taken in India and the amendment of the Indian Limitation Act has given approval to the proposition accepted in the case of The Privy Council in Perry vs. Clissold and may be taken to be declaratory of the law in India.à ¢Ã¢â€š ¬Ã‚  Rights in Possession- 1. Effective control over goods- the possessor of the goods have control of the goods and no person can claim for his using of the goods because he have batter title on goods than others. In Bridges v. Hawkesworth[9] , a person found banknotes in a shop. The shopkeeper alleged that the person has committed theft. The bank notes were found in a shop that was a public place and it was decided that the bank notes are said to be in possession of the finder. Again, the judgment was widely criticized by many jurists because jurist said that the bank notes is find in public place and the person get the bank note have effective control over it and have possession of goods. 2. Right to enjoy- the possessor of go ods have right to enjoy his possession over goods and other cannot restricted him to use it except law give the power to others. Ex- if owner of tenant give the possession of the tenant to his servant, servant have right to enjoy the possession of the tenant. 3. Right to use it and restricted other to use it- possessor of the property have right to use of it according to the guidance of the owner and if there is not guidance so use it in the way that it will not harm to other and restrict other to use or destroy it. Ex. If the owner of the goods give the possession to his servant so the servant use it according to his will and restrict others to use it. 4.Intention to possess- the possessor of the property have some intention to possess the property and if he have no intention to possess it he cannot claim possession over the property. 5.Right to possess but other person have batter title so give it- the possessor of the property can use and enjoy the property but when other person can claim over the property and he proof batter title over it so he can leave his possession on the property. Distinction between Rights in ownership and possession- Ownership is a bundle of rights and obligations. These include the right to sell the ownership, or to divide the ownership or to prevent others from intruding upon the ownership, including possession. Possession is a physical control of some property that may or may not be owned by the person in possession at that moment. Sometimes possession can mature into ownership by the intentional abandonment of the ownership by the previous owner. However, possession by anyone other than the owner can typically be terminated at the discretion of the owner. For example, when you rent an apartment you have possession of the space within the rental and various related rights to come and go, park in the lot, etc. If the owner of the apartment wants to reclaim possession from you, there are legal procedures (e viction) for doing so. If the owner wants to prevent a criminal from entering your apartment, they may also have the right (if not obligation) to protect your possession, by using the laws of trespass against anyone not authorized to be in possession of your apartment or anything inside your apartment. Some landlords are unclear on this concept and falsely believe they can still enter a rented apartment because the own it, when the law would actually require them to stay out during the period in which they have granted the exclusive license of possession to you (i.e., a rental contract). Conclusion- Ownership and possession both are very debatable topic on the time of its origin and right given under both the topic is very debatable between the jurists of many countries. Henry Gorge in his view said that for private ownership of land as essential for social order and progress. George believed that under his proposed reform the private ownership of land would be replaced by private possession and his view is supported by Marxist theory of ownership and according to his theory no individual is the owner of certain things and something will be collectively enjoyed by the person o the can develop with the use of these thing. Karl Renner follow the Marxist analysis and talk about public character of ownership by amending the present law and with more importance to public law. Many jurist support the theory and said that à ¢Ã¢â€š ¬Ã…“Possession is the objective realization of ownership. It is the external significance of ownership.à ¢Ã¢â€š ¬Ã‚ [10] Any if it is commonly enjoy by the people they will not poor in future and develop with the common possession of the goods. Government is unable to define the right in ownership and possession for every person and with the conversion of the land from public ownership to private ownership are creating many problem between the people and with the private ownership the poor become more poor and they are not enj oying their rights because government are restricted their rights of ownership and possession. So according to the present condition and changing in the situation government can change the law on ownership and possession and give the benefit to other who donà ¢Ã¢â€š ¬Ã¢â€ž ¢t have the property to claim ownership and possession. Books- Dr. V.D.Mahajan, Jurispudence and legal theory (5th edn, 2011) Dr.N.V.Paranjape, Jurisprudence and legal theory (6th edn, 2011) Articles- à ¢Ã¢â€š ¬Ã…“Possession as the Origin of Propertyà ¢Ã¢â€š ¬Ã‚ , Carol M. Rose, Yale Law School, The University of Chicago Law Review. à ¢Ã¢â€š ¬Ã…“Ownership and Possession in the Early Common Lawà ¢Ã¢â€š ¬Ã‚ ,Joshua C. Tate,The American Journal of Legal History. Rights of Ownership or Rights of Use? The Need for a New CLynton K. Caldwell, onceptual Basis for Land Use Policy, Lynton K. Caldwell, William and Mary Law Review Common Property and Common Poverty, Chhatrapati Singh, Indiaà ¢Ã¢â€š ¬Ã¢â€ž ¢s Forests- Forest Dwellers and the law, OUP.New Delhi. 1 | Page [1] (1878), 4 Ex.D.5 [2] N. K. Jayakumar, Lecture on Jurisprudence,PP.217-218, Lexisnexis Butterworths (2006) [3] Quoted in N.D.Mahajan, Jurisprudence and Legal theory PP.367 [4] Armory v. Delamirle (1721). [5] The Shorter Oxford English Dictionary (3rd dc.) vol. Ii, 1550. [6] Pollock and Wright, posssession,83 [7] (1907) AC 73, at 79 [8] AIR 1968 SC 1165 [9] Bridges v. Hawkesworth (1851) 21 L.J.Q.B. 75, 15 Jur. 1079. [10] Henry Georges Land Reform: The Distinction between Private Ownership and public possession. By JOHN PULLEN

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