"Offering the surveillance services of military intelligence to allow the British to target the Luftwaffe" does not describe a way that Roosevelt assisted the Allies before entering World War II.
<u>Answer:</u> Option A
<u>Explanation:</u>
The United States reelected Franklin D. Roosevelt in 1940 to his third term, rendering him the one and only U.S. President to perform more than two terms as . Roosevelt regulated the U.S. economy's mobilization to assist the war machine, and adopted a first plan for Europe, making Germany's downfall a target over Japan's.
Roosevelt's promotion of American values and institutions articulated eloquently the principles of liberal democracy for which the country was battling. Highlighting public statements about the value of America's founding principles of representative government, religious freedom, equality, personal freedom, freedom of speech, and capitalism have been included in the campaigns.
Technology or another type of source
"The people" were originally White, Property-owning Males over 21. They were the only ones that could originally vote. The property owning portion will almost completely be gone by 1828 (this is what helped Andrew Jackson get elected). Non white men will begin being able to vote with the passing of the 15th Amendment after the Civil War. Women will earn suffrage (right to vote) in 1920 with the 19th Amendment. Lastly, we'll lower the voting age to 18 in 1971 with the 26th Amendment, due to the Vietnam War.
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.
