Iraq is north of Africa. Hope this helps! :D
Answer:Associative learning
Explanation:
Associative learning refers to how our learning ideas and experience are all linked to one another
Associative Learning and Behavior
Associative learning is a conditioning of a behavior that is dependent on a stimulus and a behavior. This means people can learn a behavior and ag the same time can get rid of a behavior depending on its response.
A sea slug knows that if it squirted with water it will receive an electrical shock due to knowing this response the sea slug has enhanced its protective withdrawal to a squirt of water.
A behavior that is not rewarding will result to a person associating its response with their action which means they will try by all means to unlearn that behavior to avoid the unrewarding response.
Answer:
In the speech “I will fight no more longer”, it explains that the Indians were treated very badly by the US government. The Indians were thrown out of their native land, forcing them to go somewhere else. It’s stated that the Indians tried to fight back for their land, but failed. Also, the supplies that they had were not enough for all of them, therefore many Indians died along the way to the border of Canada. When the Indians were 40 miles away from the Canadian border, they were stopped by the US government and were forced to surrender. This evidence shows that the US government stole native land, and forced out the natives, along with terrible treatment towards the Indians.
Explanation:
Hope this helps:D ( pls brainliest
Job payments from the Gov't i think
Answer:
There are actually six established levels of steak doneness when a beef is roasted to medium rare until done.
Explanation:
1. Blue rare 115° F: a blue rare steak is seared on the outside, to brown the meat without cooking inside. The stake is so fresh that the beef inside has not undergone the protein breakdown of longer cooking, the meat tends to be chewy.
2. Rare 120°F: a rare steak should have cool, bright red center, browned outside and the meat should be almost as soft as and springly raw meat. It is because the cooking process is so fast it does not have time to melt all the fat in the meat.
3. Medium Rare 130°F: It is the most popular level of doneness, the medium rare stake should have a warm center, nice brown crust on the outside. The meat should be pink with a hint of red in the middle. Because of the longer cooking, that renders the fat down. So it adds flavor and gives a buttery smooth texture to the meat.
4. Medium 140°F: It loses hint of red, and the meat should be pink and firm all the way through. The longer cooking period of medium stake, makes the meat drier and less tender.
5.Medium Well 150ºF: The stake might have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out. Very fatty steaks usually survive this process better than leaner cuts.
6. Well done 160° F: It is known as the chef's bane. It has had all the water , and most of the fat evaporated out of it, leaving the meat dry and tough.
