UNIVERSITY OF SANTO TOMAS - COLLEGE OF EDUCATION

MATH 108 PERFORMANCE TASK 2B

Second Term, A.Y. 2016 - 2017

THEMATIC NEWSLETTER
This task shall be accomplished in groups of 5 members.

Thematic newsletters cover a single theme or subject area. The audience has a broad interest in its
subject. Stories and articles are written in expository style. They usually delve into detail, use appropriate
jargon and present information not readily available in popular media (Access Communications, 2016).

Goal: Explain the concepts of limits, continuity and derivatives and how it relates to specific topics
in the physical sciences, health sciences, applied mathematics, etc.
Role: You are writers for the department.
Audience: Readers of your articles.
Situation: You learned that there books in calculus for business, life and social sciences. However, there
are no or very few available books in calculus specifically for other disciplines like food
science, computer science, architecture, among others.

As a writer, you wanted to satisfactorily explain the concepts of limits, continuity and
derivatives by associating and applying these in real life. You choose an area of application.
For instance, in physics, limits can refer to the elastic limit of a spring. In earth science, the
Roche limit explains why the earth has no rings. Space dust that once circled the earth
coalesced into the moon because the debris lay outside the theoretical limit. In food science,
limits can be used to describe maximum permitted preservative levels in foods. See sample
article attached. You do the same for continuity and derivatives. For example, the concept of
continuity can be shown in the Moisture Soption Isotherm Curve of food products. Derivatives
are used to solve certain problems in food processing and engineering. For example, a food
processing company is introducing a new line of pickles and they would like to determine the
dimensions of the most economical cylindrical glass jar that has a volume of 200 cubic inches.

You write four articles containing 200-300 words each. Substance is of primary importance.
An appropriate title is supplied with one or two graphics (visuals including tables if any).
Sources (if any) are cited.

Process: Steps in producing a newsletter (Community ToolBox, 2015)

1. Decide what will be in the issue. In this performance task, the contents are already
decided upon by the teacher.
Contents:
(a) Article on limit applications (See Annex A).
(b) Article on continuity applications (See Annex B)
(c) Article on the uses of derivatives in the field of education; or journal article review
involving derivatives in the physical sciences, health sciences or food technology
program; or interview of a math/engineering professor or science expert about
applications of derivatives.
(d) Film review: The Man Who Knew Infinity
URL: https://www.youtube.com/watch?v=Lg4n98_72Qk&t=28s
OR
Group discussion: Infinity: The Science of Endless:
URL: https://www.youtube.com/watch?v=KDCJZ81PwVM
Include a short synopsis and merits of the film/discussion. Include your reflection.
(e) Concepts in photos
Photos originally taken conveying the concepts of limit (1) and continuity (1) as
practically seen in everyday life.
 Each photo should be accompanied by a description (4-5 sentences only).
2. Design the layout for the newsletter. Think of an interesting name for your newsletter.
3. Write the articles for the newsletter.
4. Edit the articles -- for content, for style, and for space.
5. Edit them again. Ask your peers (groupmates) to help you with proofreading.
6. Print.

Product: Four-page newsletter printed in color (2 copies)

In each part, the name of the contributor/writer is indicated.

Standards: Refer to the rubric.

Rubric D:
ANCHOR 5 3 1 Weight Total
INDIVIDUAL (each article)
Richness of Article provides rich Article provides Article provides minimal x2 10
content insight, understanding moderate insight, insight, understanding
and reflective thought. understanding and and reflective thought.
The concept is clearly reflective thought. The The concept is
explained and concept is mentioned mentioned but not
connected to the but not adequately clearly explained or has
subject matter. explained. little or no connection
with the subject matter.
Quality of writing There are elements of Posting shows good There are major x1 5
a strong writing style. writing style. There are grammatical errors.
Sentences are minor grammatical
understandable. No errors or unclear
grammatical errors. statements.
Effective use of Graphics/tables (at Graphics/tables (at There are no x1 5
graphics most 2) enhance most 2) support graphics/tables inserted.
content. content.
GROUP
Creative layout Outstanding visual Simple design layout, Lacking visual appeal x1 5
and design appeal with excellent neatly presented. and/or neatness in
use of space, color, line layout.
and graphics, neatly
presented.
Responsibility All sources (including Some sources are given Few or no sources are x1 5
tables and figures) are and listed accurately. given and listed
given and listed Newsletter may be accurately. Newsletter is
accurately. Newsletter completed on time. not complete.
is complete.
Notes: If newsletter is lacking in content, then the individual rating given to the student assigned is zero.
Deductions shall be given for later submissions.
Student assigned to describe the concepts of limit and continuity through photos shall be graded
based on originality and quality of the photos (10) and descriptions (10).

Date of submission:

10 March 2017
 ANNEX A
Sample:

LIMITS TO FOOD PRESERVATIVE LEVELS

Ryan Du

Because food is essential to survival, food preservation has been considered as one of the oldest
technologies used by human beings. As I have learned in my major courses, there are various ways to preserve
food. Food may be preserved though a heating process. Bacteria and other microorganisms are destroyed if
heat is applied at certain lengths of time depending on the foods pH level. Other foods may be preserved using
cold temperatures since microbial growth is retarded at low temperatures. Alternative processes include
drying, aseptics, and irradiation.

Salt had long been used to preserve fish and meat as it effectively
reduces water activity. Nowadays, chemicals like parabens, sulfur dioxide and
sulfiting agents are commercially used to slow down spoiling and keep
microorganisms at bay. However, care should be exercised in the use of these
agents. Because of their properties and possible adverse reactions to people
with allergies, use limits had been identified. In mathematics, a limit is defined
as a value or level which something does not, may or should not extend or pass.
In the context of food preservation, there are restrictions on the amount of
preservatives to use so as not to cause significant health risks. A research study
revealed that excessive consumption of preservatives can cause Alzheimers
disease. Preservatives such as EDTA and nitrites increase the risk of cancer
(IIT Gandhinagar, 2012). Certain food preservatives are associated to negative
behaviour changes in children (Eigenmann & Haengelli, 2004). Table 1
displays the limits of commonly used preservatives and the maximum
permitted level in compliance with food standards and good manufacturing
Labelled preservatives
practice.

Table 1: Properties and Use Limits of Common Preservatives

Agent Optimum pH range Targeted Organism Use Limits
Sodium or Potassium 2.5 4.0 yeasts & bacteria do not exceed 0.1% by weight
Benzoate
Potassium Sorbate 6.0 or less molds & yeasts do not exceed 0.1% by weight
Propionates 5.0 or less molds do not exceed 0.3% by weight
Parabens 7.0 or above yeasts do not exceed 0.1% by weight
Sulfites and Sulfur 4.5 or less yeasts, mold & bacteria depends on product, not a popular choice
Dioxide
Nitrites/Nitrates 5.0 5.5 Clostridium Mostly used in Cured meat products.
botulinium spores Nitrites do not exceed 200 ppm.
Nitrates do not exceed 500 ppm.
Source: Aggie Horticulture, 2014

While substantial amounts of chemical preservatives can extend shelf life, their use must be regulated
because of the aforementioned reasons, hence limits are set.

References:

IIT Gandhinagar (2012). Food preservatives. Retrieved on February 25, 2014 from
http://www.academia.edu/1757343/Food_preservatives

Eigenmann, PA and Haengelli, CA. (2004). Food colourings and preservatives -- allergy and hyperactivity. Lancet, 364(9437), 823-824.
ANNEX B
 ANNEX C

IN PHOTOS

Weight limit signs ensure that bridges remain safe and do not collapse under the weight of heavy
trucks and loaded vehicles. While bridges are periodically maintained, they can be severely damaged due to
traffic loading, not to mention climactic changes and possible seismic disturbances. Stress analysis was
performed to determine the weight limit in reference to the bridges capacity.