Answer:
the answer is that The settlers, who arrived in 1587, disappeared in 1590, leaving behind only two clues: the words "Croatoan" carved into a fort's gatepost and "Cro" etched into a tree. Theories about the disappearance have ranged from an annihilating disease to a violent rampage by local Native American tribes
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The question does not include the map. However, historical records show that the Axis Powers were: Germany, Japan, and Italy.
<h3>When were the Axis Powers formed?</h3>
The coalition between Germany, Japan, and Italy- the Axis Powers was formed on the 27th of September, 1940 after signing a tripartite pact in Berlin.
The agreement or pact provided that they would support one another if any of them were attached by any nation who were not currently part of the World War II.
See the link below for more about Axis Powers:
brainly.com/question/883132
The Roman Republic was certainly a thriving democracy by the standards of its time, but it should be noted that women, slaves, and many men were not allowed to vote.
Answer:
A
Explanation:
Both Uprisings encouraged latin countries to be independant
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.
