The statement about the Cuban Missile Crisis that is true would be that "<span>d. President Kennedy removed nuclear missiles from Turkey to resolve the crisis," since this was the only way to get the Russians to remove their missiles from Cuba. </span>
It influenced other country's to do the same
DURING WORLD WAR I:
War tends to disrupt traditional norms surrounding gender and sexuality, and the First World War between 1914-1918 was no exception. Keep in mind, the U.S. did not become involved in the war until 1917.
During World War I, many women entered the workforce for the first time. With significant numbers of men away in Europe, women were needed in various capacities. It is believed over 20,000 women worked as nurses during the war. Others worked in clerical positions for the U.S. Government. Telephone and radio operators were also common positions for women.
On the home front, women assumed greater responsibility in public life as significant portions of the male population were 'over there' (as Europe was referred to during that time). Women too young or unable to work helped the war effort in various ways, such as planting 'victory' gardens.
Answer:
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.
