Answer:
The answer is:B
Explanation:
I just did the assignment on edg 2021
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"Nilda" written by Nicholasa Mohr reflects the discrimination suffered by women. Some examples of these are:
- Mama's efforts to take care of her large family—five children, sick husband, crazy aunt, and pregnant girl friend of one son.
- When Nilda is sent to a Catholic charity camp and forced along with other girls to take nightly doses of milk of magnesia by a terrifying, smiling nun. She is really humilliated.
- Miss Reilly, a language teacher who is trying to teach Castilian Spanish to her class of Rican students.
A and D judicial executive and legislative
Answer:
Stephen F, Austin was a well respected citizen among Texans. His success as an empressario gave him great credibility and his political policies were generally well received. Austin also had a great deal of experience and success negotiating relations between Anglo settlers and the Mexican government. The Texas delegates probably felt Austin’s relationship with Mexico would offer the greatest chance for success. They may have anticipated resistance, but probably did not expect Austin to be arrested.
Explanation:
that is the possible answer on edge
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.
