Answer:
The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed.
Explanation:
Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
Answer: A- Adenosine
Explanation: Wolff-Parkinson-White syndrome is regarded in comparison with prevalent heart condition that makes the human heart to beat rapidly in an unusual way for an interval of time. However, Adenosine is a drug or medicine that is introduced into the body with a syringe after vagal maneuvers we're ineffective to reduce the heart rate of the patient.
Answer:
C, the specimen will appear fuzzy and have poor resolution
Explanation:
Immersion oil is used in a microscope to improve image quality. The oil has a high refractive index that allows light concentrate on the specimen (prevent light from away from the specimen).
Answer:
For the Numbers on the leg Photo
1. Rectus Femoris
2. Vastus lateralis
3. Tibialis Anterior
4. ADDuctor longus
5. Gracilis
6. Satorius
7. Vastus Medialis
8. Gluteus Medius
9. Gluteus Maximus
10. Semitendinosis
11. Semimembranosus
12. Biceps Femoris
13. Gastrocnemius
Explanation: is correct
