Answer:
Explanation:
Thomas Jefferson is considered the primary author of the Declaration of Independence, although Jefferson's draft went through a process of revision by his fellow committee members and the Second Continental Congress.
How the Declaration Came About
Map of the British Colonies in North America in 1763Map of the British Colonies in North America in 1763
America's declaration of independence from the British Empire was the nation's founding moment. But it was not inevitable. Until the spring of 1776, most colonists believed that the British Empire offered its citizens freedom and provided them protection and opportunity. The mother country purchased colonists' goods, defended them from Native American Indian and European aggressors, and extended British rights and liberty to colonists. In return, colonists traded primarily with Britain, obeyed British laws and customs, and pledged their loyalty to the British crown. For most of the eighteenth century, the relationship between Britain and her American colonies was mutually beneficial. Even as late as June 1775, Thomas Jefferson said that he would "rather be in dependence on Great Britain, properly limited, than on any nation upon earth, or than on no nation."[1]
But this favorable relationship began to face serious challenges in the wake of the Seven Years' War. In that conflict with France, Britain incurred an enormous debt and looked to its American colonies to help pay for the war. Between 1756 and 1776, Parliament issued a series of taxes on the colonies, including the Stamp Act of 1765, the Townshend Duties of 1766, and the Tea Act of 1773. Even when the taxes were relatively light, they met with stiff colonial resistance on principle, with colonists concerned that “taxation without representation” was tyranny and political control of the colonies was increasingly being exercised from London. Colonists felt that they were being treated as second-class citizens. But after initially compromising on the Stamp Act, Parliament supported increasingly oppressive measures to force colonists to obey the new laws. Eventually, tensions culminated in the shots fired between British troops and colonial militia at Lexington and Concord on April 19, 1775.
Answer:
Sitting Bull (c. 1831-1890) was a Teton Dakota Native American chief who united the Sioux tribes of the American Great Plains against the white settlers taking their tribal land. The 1868 Fort Laramie Treaty granted the sacred Black Hills of South Dakota to the Sioux, but when gold was discovered there in 1874, the U.S. government ignored the treaty and began to remove native tribes from their land by force.
The ensuing Great Sioux Wars culminated in the 1876 Battle of Little Bighorn, when Sitting Bull and Crazy Horse led united tribes to victory against General George Armstrong Custer. Sitting Bull was shot and killed by Indian police officers on Standing RocPlz k Indian Reservation in 1890, but is remembered for his courage in defending native lands.
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All public swimming pools should have a lifeguard on duty because not everyone can swim or someone may have an accident. The life guard who can swim should be on watch to keep those accidents from happening and prevent people drowning.
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.
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