Answer:
goods traded to and from China
Explanation:
I think this would be the answer because if we are talking about what would fall under net exports. Exports is like trading goods in and out of the country.
a) The winner-take-all feature is a rule for the Electoral College. It basically says that out of the 48 states that participate, whichever candidate has the majority or popular vote takes all of the state’s Electoral votes.
(b) Presidential candidates will be affected by the electoral college because one of their main focuses is media and money, on states where a lot of people vote based on their own theories. Not leaning towards being Democrat or Republican. Being able to change their thoughts would have a big advantage for them. Another reason effecting presidential candidates is picking Vice Presidents. They will choose a candidate that is on the same party and to bring more appeal to the campaign.
(c) One example, to explain why winner-takes-all can relate to third party candidates, is because it is difficult to win electoral college meaning for third party candidates it’s harder to raise or gain funds.
(d) The Electoral College has been around for so long that to abolish it would require a change in a constitutional amendment. Also it gives confidence and fairness to small states because each elector represents fewer people than in the larger states.
Answer:
There are actually six established levels of steak doneness when a beef is roasted to medium rare until done.
Explanation:
1. Blue rare 115° F: a blue rare steak is seared on the outside, to brown the meat without cooking inside. The stake is so fresh that the beef inside has not undergone the protein breakdown of longer cooking, the meat tends to be chewy.
2. Rare 120°F: a rare steak should have cool, bright red center, browned outside and the meat should be almost as soft as and springly raw meat. It is because the cooking process is so fast it does not have time to melt all the fat in the meat.
3. Medium Rare 130°F: It is the most popular level of doneness, the medium rare stake should have a warm center, nice brown crust on the outside. The meat should be pink with a hint of red in the middle. Because of the longer cooking, that renders the fat down. So it adds flavor and gives a buttery smooth texture to the meat.
4. Medium 140°F: It loses hint of red, and the meat should be pink and firm all the way through. The longer cooking period of medium stake, makes the meat drier and less tender.
5.Medium Well 150ºF: The stake might have a little hint of pink in the center, but most of the water has evaporated, and some of the fat has started to leak out. Very fatty steaks usually survive this process better than leaner cuts.
6. Well done 160° F: It is known as the chef's bane. It has had all the water , and most of the fat evaporated out of it, leaving the meat dry and tough.
The answer to this question is the<span> whole is greater than the sum of its part .
Gestalt psychology is a movement in the field of psychology that try to understand how perception is formed.
In order to fully understand perception, Gestalt attempted so see each aspects of people's point of view because they will influence each other in forming the perception</span>
