She reveals that she has feelings for Gastby
1. Bolshevik: the Bolshevik are the majority group of the Russian Social Democratic Party. They were named as such because they won most of the vital issues in the Second Party Congress. The group was founded and headed by Vladimir Lenin and Alexander Bogdanov.
2. Bourgeoisie: they are the people making up the middle class. They are the people living in cities and in affluence, as opposed to the proletariat. They have the rights to citizenship as well as politics. The bourgeoisie are the working force of the capitalists, and are tasked to work to maintain the capitalists' reign in the market.
3. Czar: A czar is a male monarch or emperor of Russia before 1917. The word is taken from the Russian term for "ruler/emperor". Nowadays, the title is used to refer to high-level officials who are capable of organizing and running governmental departments .
4. Menshavik: are the members of the liberal minority group of the Russian Social Democratic Party. The group is lead by Julius Matov and were the enemy faction of the Bolshevik in the Second Congress of the Russian Social Democratic Labor Party.
5. Proletariat: the proletariat are the poorest class of working people in the society. The only value of the proletariat lies in their ability to work for others. According to the Marxist theory, the proletariat do not own the means of production and they only serve as the labor power.
Answer:
German Inventor Karl von Drais is credited with developing the first bicycle. His machine, known as the "swiftwalker," hit the road in 1817. This early bicycle had no pedals, and its frame was a wooden beam. The device had two wooden wheels with iron rims and leather-covered tires
Intresting question though
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.
I believe your answer is humanism. :)
