Well they had more familiarity with the area than the British
<span>Many of the Anti-Federalists wrote articles against the ratification under pseudonyms such as Centinel, Brutus and Federal Farmer. Some of them came forward publicly against the ratification, an example being Patrick Henry. The efforts of the Anti-Federalists were not enough to prevent the ratification of the Constitution of the United States, but they managed to push for the creation and implementation of the Bill of Rights, which guaranteed protection for the rights of all citizens.
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B..........i think ...........................
Answer:
Many delegates believed that the federal government should be able to overrule state laws, but others feared that a strong federal government would oppress their citizens. The delegates compromised by allotting specific responsibilities to the federal government while delegating all other functions to the states.
Explanation:
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.
