Example of Persuasive Writing

Writing the persuasive essay is not an English-class-only task.
You will find that complaint letters,
job application letters, business presentations, grant
applications, speeches, and many others can be
structured as persuasive essays. And why not? After all, their
task is to persuade the reader.
Most persuasive essays are approximately 5 paragraphs in
length, with the 3 middle paragraphs as
the Body. The example here has only 1 Body paragraph, and is
in the form of a letter of complaint
to Time magazine.
Paragraph 1: The Introduction
I've been a loyal Time reader for as long as I can
remember.
Hook
I appreciate Time's ability to provide a clear
summary of the major news stories of the week,
supported by colorful pictures and the occasional
chart. For someone with little time for newspapers,
Time allows me to skim through a week's worth of
news quickly. Your new layout, however, is hard to
read and makes skimming impossible.
Transition
Time should return to its original design. Thesis statement
Paragraph 2: The Body
Readability studies published in the December, 2000
issue of Computer Magazine show that most people
read serif fonts faster and more comfortably than
they do sans-serif fonts. Such studies also show
that ragged-right or justified layouts are easy to
read, while ragged left is not. Why, then, would the
editors of Time allow the magazine to be published
using a sans-serif font in a ragged-left format? A
one-page article, which I could skim in under five
minutes, now takes me at least ten to decipher.
The paragraph sticks to a single topic: the lack of
readability of the new magazine.
The paragraph uses an authoritative study as
evidence to support the primary argument.
Paragraph 3: The Conclusion
If you care at all about your loyal readers, you will
see the importance of returning Time to its original
design.
Restates the thesis statement without using the
exact same words.
Time is meant to be a time saver. It is meant to
provide a quickly-read summary of the week's news
for those of us too busy to read the newspaper or
watch CNN. Creating a layout that makes quick
reading difficult is bound to cost you readers. This
is a cost I am certain the editors of Time are
unwilling to bear.
Summary of your central idea in the body
paragraph(s).
Returning to your old format will help you to keep me
as a reader for many years to come.
Graceful exit, here connecting back to the hook in
the first paragraph.

Good grades matter.

BRIEF DESCRIPTION:
This speech persuades you that good grades really matter. It explains what a difference they can make in your life. It shows how society, as a
whole, bases its judgements on grading of different sorts. It tells us that we can evaluate our success or failure in educational and other fields by
checking our grades. The short poem adds a unique and catchy ending to the speech.
More.....

Students often have questions about grades and whether they matter. The answer is, “it depends.” Grades are certainly not the only indicia of
whether a student will be a good attorney. Nevertheless, it’s a harsh, cruel world out there and some employers require certain grades before
they will consider students for
employment (think ACT to get into college or LSAT to get into law school). Therefore, if you’re interested in those employers, yes, grades
matter.

What if my Grades Are Not as High as I Would Like Them to be? It’s best if you take the approach early on that your grades are what they
are - high, low, or average. After they are determined, there is nothing you can do about them. Therefore, rather than ruminating about them,
resenting your classmates, or becoming paralyzed with disappointment, spend your precious energy shifting to something you can control, such
as your attitude and other aspects of your life and law-school experience. You are more than your grades, and you have plenty more to offer.
It’s true that you need to be realistic; if your grades are not the best, don’t focus all of your time and energy solely on obtaining a Supreme
Court judicial clerkship. That being said, you are smart, you were before you came to law school, and you will be when you leave. Remember
that, and focus on what you need to do to get your foot in the door if your grades are not going to do it. If you need help learning about and
evaluating your options and the many other ways to market yourself, just come see us! We’re here for first, middle, and last in the class, and
everyone in-between!

Getting good grades

After eggs are laid, gathered and washed, they get graded and sized before they're packed into cartons. The grade is decided by checking both
the outside and the inside of the egg. On the outside, the checker looks to see if the shell is clean and unbroken and has a normal shape and
texture - without bumps, ridges, thin spots or rough areas. The shell color doesn't matter. On the inside, the checker looks to see if the white is
firm, thick and clear. The checker also looks to see if the yolk is the right size and shape and has no blemishes. Through the shell, the checker
can see the size of the air cell, too. The smaller the air cell, the higher the grade. Eggs are graded AA, A and B. AA is the highest just like an A+
is the highest school grade.

In the past, a candle was held up behind an egg so the checker could see inside the egg without breaking it. Today, eggs move on rollers over a
strong light instead of a candle. But grading is still called candling. Another way to check the quality of an egg is to break it out onto a plate.
When the egg is broken out of its shell, the checker can see the white and yolk even better. Candling is used most of the time because most
eggs are sold in the shell. But, some eggs are randomly broken out as an extra quality test. Here's what different grade eggs look like when
broken out:

The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The
yolk is round and stands up tall.

The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The
yolk is round and stands up tall.

The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin
white. The yolk is round and stands up tall.

The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is
spread out in a thin layer. The yolk is large and flat.

Now that you know what the grades look like, which egg grade/s do you think would be better for frying or poaching? Which for hard-
cooking? Which for making scrambled eggs, omelets and quiches and for baking?

Grade AA is best for frying and poaching, but A is okay, too. Because the whites are more firm, grade AA or A eggs will have better shapes
when you break them out. They won't spread out as much in the pan when you fry them. There won't be as much white that breaks off from the
egg and forms "angel wings" in the water when you poach them. Grade B eggs would spread out a lot if they were fried and a lot of the white
would float off into the water if they were poached.

Grade A is better for hard-cooking. Because the smallest air cells are in grade AA eggs, the membranes just inside the shells are very tight up
against the shells. This makes it harder to peel off the shells without taking some of the whites along with the shells. Because the thinnest
whites are in grade B eggs, the yolks sometimes move around inside the eggs. This can cause the yolks to be off center. Off-center yolks can
make pretty funny looking hard-cooked egg slices or deviled eggs. Grade A shells will usually be easier to peel than grade AA and grade A
yolks are more likely to be centered than grade B.

Any grade can be used for scrambled eggs, omelets, quiches and baked goods or any other recipe in which the shape of the egg isn't important.
Once you beat them up, all the different grades of eggs will work the same in a recipe. It doesn't matter if their whites are thick or thin or their
yolks are tall or flat. Grade B eggs don't look as pretty as grade AA or A, but they have the same good nutrition. You won't usually find grade B
eggs in the stores. Some are used by bakeries or restaurants, but most are made into egg products.

No matter what grade, eggs need to be kept in the refrigerator whenever you're not cooking or eating them. Refrigerating eggs keeps their
quality high for a longer time. If you leave eggs out at room temperature, their quality will go down faster. When the quality goes down, the
eggs' air cells grow, their whites thin and their yolks flatten. Scientists say that a day a room temperature will cause an egg's quality to go down
as much as a whole week in the refrigerator.