Lesson notes Lesson 3: Analyzing and Recording Accounting Transactions Learning objectives 1. Provide the students with a background of the accounting process to better understand the numbers on the financial statements 2. Define the economic transactions and events that are included into our accounting considerations

Learning objectives 1. Describe the principles of properly designed accounting systems. 2. Describe and illustrate the principles of internal control of accounting information systems. 3. Describe and illustrate the use oft special journals and subsidiary ledgers to process accounting data more efficiently

Outline Fundamental Principles of Accounting Information system diagram of the accounting process Accounting System Components General Journal Transactions Computerized Accounting Information System

1.Introduction moManaging information systems today comprises the areas of application development, primarily process ng and data modeling, as well as system introduction training, maintenance, and the task of coping with innovation, meaning the responsibility of keeping the technological basis up to date Developing and running specialised systems, general information information systems and open and integrated

DEFINITION An acute inflammatory process of the pan- creas usually associated with sever pain in the upper abdomen in most instances, blood levels of pancrea- tic enzymes are increased sever acute pancreatitis: organs failure and/or local complications(necrosis, absc- ess, psuedocyst)

Outline Launch systems characteristics Launch systems selection process Spacecraft design envelope & environments

Moral development is the process by which individuals acquire a sense of right and wrong, to use in evaluating their own actions and the actions of others

(expressed as percentages of the wheat) from a well-equipped and well-adjusted mill in the U.K. yield of the individual flour streams is also shown. Flour streams with the lowest ash yield (e.g. group 1 in Table 7.1) may be described as ‘patent’ flour. Those from the end of the milling process In the milling of cereals by the gradual reduc￾machine in the break, scratch and reduction

All cereals contain a large proportion of starch. In its natural form, the starch is insoluble, tasteless, and unsuited for human consumption. To make it digestible and acceptable it must be cooked. Breakfast cereals are products that are consumed after cooking, and they fall into two categories: those made by a process that does not include cooking and which therefore have to be cooked domestically (hot cereals) and those which

AACC(American Association of Cereal Chemists Inc) Abbreviations x, xi, xu characteristics 226-227 Abrasion malt 223 Ale alcohol in 296 standards 182-184 Aleurone 164, 184, 220 as conditioning aid 124 as milling process 129-130 ash 184 barley 162