Answer:
The correct answer is B) Forests
Explanation:
The most common type of Flora all over Europe are forests and woodlands.This is not just true of Western Europe but also central and Eastern European countries.
One of the biggest such forests is the Bialowieza Forest, which is spread across Poland and Belarus and contains some amazing wildlife as well.
In England, forests can be found across the country, but mostly in England's midlands.
<u>The following are some arguments as to why the study of history is important</u><u>
:</u>
- Knowing the past can help people change the future.
- It allows people the opportunity to change their behavior.
Answer: Option C and E
<u>Explanation:
</u>
Past was once present and the present will become past once the future becomes present, hence, all is connected. When we reflect upon the history, we essentially studies the past of the country and get an insight about the people who lived in that time.
It helps people to understand the human behaviour and also gives the required lessons as to what change they should make as to avoid the mistakes of the past and make their future brighter and better.
Answer:
maybe questions a bout world history or even some civics mixed in
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.
