Woodrow Wilson's economic and social reforms were related to one another. Campaigning for the presidency in 1912, Wilson set forth a platform he called "The New Freedom." The ideas of the "New Freedom" platform called for various progressive reforms, a number of which were enacted during Wilson's first term in office as President.
Wilson's economic reforms included:
-- Tariff reform. The Underwood Tariff Act, passed in 1913, lowered tariffs for the first time in several decades. This went against protectionist interests of businesses and favored the common person as a consumer of goods, allowing competition that would lower prices.
-- Business reform: The Federal Trade Commission Act, passed in 1914, set up the Federal Trade Commission to put a stop to illegal business practices. This was another move that favored the American buyer over the big business owners.
Banking reform: The Federal Reserve System was created in 1913, and the Federal Farm Loan Act was passed in 1916 (to help farmers obtain loans). These were further moves to aid the average American over against the power of big businesses and banks.
All of these economic reforms aimed at helping members of society, a part of Wilson's overall progressive plans for social justice. During his administration, some other social reforms were enacted, such as setting a maximum 8-hour workday for railroad workers and setting a minimum working age of 14 for most jobs limiting work hours for minors. Some of Wilson's bigger campaign promises, however, never did get enacted, such as establishing a national health care system. And while the New Freedom campaign had promised social justice and equal opportunity for all, regardless of race, in practice Wilson's presidency supported racial segregation. Thus, major social reforms were less successful under his watch than were economic reforms that benefited the lower and middle classes within society.
A. Rugged terrain limited trade and communication among groups of people in Greece.
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.
The answer is more deaths means fewer workers
