Sumerians built ziggurats because they believed that they would be more closely connected to the heavens. They believed that ziggurats connected the earth and the heavens.
President Truman had the CIA train over 3000 Cuban exiles to overthrow Castro. Before the invasion, Kennedy took over office and approved it. The invasion failed miserably. In under 90 hours, over 2000 of the exiles were captured and the rest were killed. Kennedy denied to give them air support because he didn't want any US soldiers involved because it would start a war with Cuba and possibly provoke the Soviet Union. President Kennedy had the captured exiles released for a price of food and resources.
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The last one. Free trade zone.
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b. the political system of the united states was based on rule by the ... the united states system was federalism' the soviet union was founded as a republic. ... webew7 and 2 more users found this answer helpful ... Get more out of Brainly ... expose me but when i give receipts they going to say i am capping.
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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.
