Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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Always younger than the rock it intrudes
It is 100 because a 5 and up means you round up. also the 9 makes it a 6 rounded up
Density as you should know is equal to mass/volume. Solve for the volume.
Now, you know that you are dealing with a sphere. You know the volume of a sphere is V= 4/3pi r ^3.
You know the volume so just solve for r
Is this math or chemistry....:
