Explanation:
maybe post a picture of the sum.Because it's a bit confusing ,yes
sorry •_•
The Incan social and economic system described is called Mit’a.
Mit’a referred to a form of tribute to the Inca government in the form of labor. It was an Incan social and economic system which was significant to the Incan Empire as it allowed the state to control their subjects. According to the Mit’a rule, all male individuals including adolescent aged 15-20 were required to work certain number of days each year on a revolving basis to work on construction projects, mining, and the maintenance of buildings and roads and military service was also mandatory. Mit’a was a primary reason the empire was able to have so many useful agricultural and construction projects that enhanced the quality and convenience of life within the empire. The empire estimated that an individual requires 65 days in a year to work for their family and remaining days were devoted to working as directed by the empire.
Learn more about Mit’a:
brainly.com/question/29307732
#SPJ4
As price falls, the law of demand says consumers will increase quantity demanded; the law of supply says producers will decrease quantity supplied. Thus, if price is above equilibrium the excess supply causes the price to fall.
Answer:
Africans
Explanation: Because slavery origin started in Africa so yea
Answer:
Explanation:
Chocolate products are the most essential products of candy that are popular with a lot, especially children, and as a source of energy and its high nutritional value. In the chocolate industry, many ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers, and flavorings play an essential role in product quality. This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic returns of these products. Novel functional chocolate spreads were formulated by replacing palm oil in conventional soft chocolate spread with palm olein and cottonseed oil at 25%, 50%, 75%, and 100% levels. Physical, chemical, and rheological properties such as particle size distribution, apparent viscosity, flow behavior constants, hysteresis behavior, and sensory evaluation such as smoothness, melt rate, cocoa flavor, and milk flavor were measured in soft chocolate samples. Rheological properties indicated that the lower replacement rate of 25% of palm olein was closest to the control sample and increasing the ratio of fat replacer had a significant advanced effect on the rheological properties of investigated chocolate. Sensory evaluation revealed that chocolate made from 25% palm olein was more accepted than conventional chocolate.
