Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F.
Salts usually. It depends on the base used. For example, if it is a carbonate reacting with acid, you get carbon dioxide, a carbonate salt and water.
This should be the answer for the Krebs cycle
True! Entomologist study insects!
C. Valley due to the changing in contour and line down the mountain