The Price of an Organized Society: Conformity in the 1960s. ... Gropius was mainly concerned with conformity in architecture, but he recognized that buildings reflected society.
Answer:
The answer is:
<u><em>B. creation of the Confederation of the Rhine by Napoleon I.</em></u>
Explanation:
The Confederation of the Rhine, was a confederation of client states of the First French Empire. This was formed initially from sixteen German states by Napoleon after he defeated Austria and Russia at the Battle of Austerlitz.
With this creation, Napoleon sought to consolidate the modernizing achievements of the revolution, but he wanted These states to provide soldiers and supplies for his wars. It collapsed when he lost the Battle of Leipzig in 1813.
Consequently this one couldn't contribute to German Unification in 1871, not only for the reasons behind the creation, but also because it lasted from 1806 to 1813.
Three factors fueled American Imperialism.
Economic competition among industrial nations. Political and military competition, including the creation of a strong naval force. A belief in the racial and cultural superiority of people of Anglo-Saxon descent.
Consumers' attitudes towards objects is called consumerism.
<h3><u>Consumerism</u></h3>
Consumerism is a term used to describe the tendency of equating personal happiness with the acquisition of material goods and consumption.
It is often associated with the criticism of consumption, first expressed by Karl Marx and Thorstein Wembley. It dates back to the first human civilizations.
Learn more about consumerism in brainly.com/question/911984
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.
