Answer:
Yep.
Explanation:
They were, sort of. The legends are based on the Nizari Ismailis—a breakaway group from the Ismaili branch of Shia Islam—that occupied a string of mountain castles in Syria and Iran from the end of the 11th century until the Mongol conquests in the middle of the 13th.
Out of the choices given, the issues that national government needed to address was domestic economy and security, foreign security and westward expansion. The correct answer is B.
Answer:
a
Explanation:that wold be missippi in the south were slavery was still around even when it was abolished
The correct answer is B) sent a violent warning message to the United States.
<em>By attacking the USS Cole, Al-Qaeda ultimately aimed to send a violent warning message to the United States. </em>
We are referring to the attack perpetuated by Al-Qaeda to the Navy Destroyer ship USS Cole on October 12, 2000, when it was in Yemen. Seventeen sailors were killed in the attack and 39 were injured. With this aggression, Al-Qaeda sent a violent warning message to the United States. And let us remind that one year after this terrible incident, Al-Qaeda attacked New Yor City’s World Trade Center on September 11.
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.
