Answer:
Could you show the pictures...please if you do I will DeFinItEly do my best to help ya out
NASA spinoff technologies are commercial products and services which have been developed with the help of NASA, through research and development contracts, such as Small Business Innovation Research (SBIR) or STTR awards, licensing of NASA patents, use of NASA facilities, technical assistance from NASA personnel, or data from NASA research. Information on new NASA technology that may be useful to industry is available in periodical and website form in "NASA Tech Briefs", while successful examples of commercialization are reported annually in the NASA publication "Spinoffs". The Spinoff publication has documented more than 2,000 technologies over time.
Chocolate <span>is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.
</span><span>Harvesting
</span>Fermenting: The pods and pulp are placed into large wooden containers, where the pulp is allowed to ferment for five to seven days. During the process, the beans are turned to help them ferment more evenly. This is the first stage in developing the flavour of the chocolate.
Drying
After fermentation, the next step in the process is to dry the beans. This is usually done by spreading them out into a single layer in the sun. Most beans are transferred into sacks and transported around the world after drying, so in order to prevent mold, it’s important that they’re completely dry at this point.
<span>Roasting
</span>Cracking & Winnowing
The roasted cocoa beans have a thin, papery shell around them which needs to be removed, so at this point in the process, the beans are cracked open and the shell is removed in a process called winnowing. The lighter shells are blown away with fans, leaving behind pieces of pure cocoa bean, known as “nibs”.
Grinding & Conching
The cocoa nibs are ground with stone rollers until they become a paste known as cocoa mass or cocoa liquor. This pure, unrefined form of chocolate contains both cocoa solids (the chocolatey part!) and cocoa butter (the natural fat present in the bean).Cocoa butter can be extracted from the cocoa mass with a hydraulic press. This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture.
And this is how you get yummy chocolate.
Hope this helps!
Math and English probably I don't quite understand ur question but I hope this helped
The three forces could be lift drag weight
