The correct answers to these open questions are the following.
What are the advantages and disadvantages of the use of presentence investigation reports?
The advantage is that this kind of background investigation can lead to a considerable reduction of the sentence if the authority finds a considerable reason to do so. On the other hand, the disadvantage or risk is that a failure in the investigation provokes an incorrect decision about the right sentence for the criminal.
Should factors such as education, family, work history, and prior criminal history have an impact on sentencing?
Yes, they should. That is part of the investigation. If the criminal has had a previous "normal" life, with no serious conflicts at all, those factors can be contemplated to reduce the sentence of the individual.
Should any external factors make a difference? Yes, that is why there is this kind of investigation. The probation officer has the responsibility of preparing this presentence investigation report and has the faculty to consider the element it deems necessary to severely punish a criminal or reduce the sentence to help it.
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.
A, parables. To communicate his ideas , Jesus often used short stories with moral lesson
Answer:
They are accounts of some event or something that had happened on a topic from people who had some type of direct connection with it.
Explanation:
Examples: Auto-Biography, diaries, speeches, letters, interviews, records, & etc.
