The primary reason why Jamestown was taken over by the British government in 1624 is because "<span>There had been too much death and conflict with the American Indians" although it also had to do with internal conflicts</span>
According to the attached image, the primary source was created Just after Austria-Hungary declared war on Servia (Serbia)
<h3>What is A primary Source?</h3>
In history, a primary source refers to the first account of an event which is narrated by people who were present when such an event occurred.
The primary source of an event is the most direct evidence of a time an event happened and is usually devoid of twists because such events are narrated as truthful as possible.
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Answer:
Propaganda in its Many Forms
Sometimes we tend to think of propaganda in relatively narrow terms. However, propaganda can actually take many different forms. Any form of media used to influence an opinion (usually on a political or social issue) can be considered propaganda. Films, posters, music, photographs, written text, and sculptures are common forms of propaganda.
Answer:
1. More people could boycott againts chocolate and hat would decrease the amount of chocolate that needs to be made which would decrease the amount of slaves needed.
2.
-The first essential process for the formation of the substances responsible for cocoa flavour is the fermentation of these seeds, which involves several chemical reactions. What is important to remember is that it’s during this process that the seed’s storage protein begins to be broken down into its constituent amino acids.
-The next step is roasting, which allows for the evaporation of water and also of some compounds of the cocoa beans with unpleasant smell and taste. Roasting is the chemical cascade of reactions that occur between the amino acids formed in fermentation and the sugars in the grain. Such reactions lead to the compounds responsible for flavour and taste of chocolate (aldehydes, esters, ketones, furans) and also form the compounds which give the brown colour to the grain.
-Crystallization. The main responsible for the texture of chocolate, cocoa butter, can crystallize in six different ways, a property known as polymorphism.
-Polymorphism is a different arrangement of molecules to form a solid state. But various physical properties such as colour, brightness and melting temperature result of this arrangement. Of the six possible forms of polymorphism for chocolate, only one has the features that consumers appreciate: it has a silky surface, a smooth texture and it melts on the tongue.
-This tastier form is not the most stable one. And the ultimate challenge for chocolate makers is to ensure that all the chocolate crystallizes in the right way. This can only be achieved through a cycle of heating and cooling with carefully controlled temperatures.
-If you leave your chocolate in the heat it will lose its special features and be insipid and difficult to melt in the mouth.
-Keep your chocolate at the right temperature, to avoid wasting.
