Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
Amount of wear, and how long they are may contribute with age and maybe even coloration and pigment.
Answer:
We use them for the meat as food and the shells as decorative items
Explanation:
hope this helps
The femoral structure that is located at the distal end of the medial supracondylar <span>ridge </span><span>(also </span>known as <span>medial supracondylar </span>line) is<span> what we </span>call<span> adductor </span>tuburcle. The adductor tubercle also functions as the point of attachment for the adductor magnus muscle.<span> </span>
Answer:
Group 17 Melting point 113.7°C, 236.7°F, 386.9 K
Period 5 Boiling point 184.4°C, 363.9°F, 457.6 K
Block p Density (g cm−3) 4.933
Atomic number 53 Relative atomic mass 126.904
State at 20°C Solid Key isotopes 127I
Electron configuration [Kr] 4d105s25p5 CAS number 7553-56-2
Explanation:
