Answer:
The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed.
Explanation:
Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
Answer:
<em>The best response by the nurse would be " Using the term client implies that they are an active partner in nursing care."</em>
Explanation:
Option A is false because we cannot refer to every person as a client. The patients in a hospital will be termed as patients unless they are staff of the hospital.
Option B is false because a physician will not tell a nurse to refer a staff member as a patient or a client.
Option D is false because using the term patient or client doesn't make any person inferior or superior to the other.
Agricultural chemicals is an example of a nonpit source of freshwater pollution
Answer:
blood cells
Explanation:
I've seen blood cells that look like Cheerios
