Answer:
It important to keep the name of God hallowed (holy) because of his strong emphasis on purity a stern reminder for us not to misuse his name or do any unholy act which will disregard his name.
This is done in order to show utmost respect to God almighty the creator of the universe and to worship him. This is why he instructed his disciples to say ‘Hallowed be thy name’ in order to sanctify his name during worship acts to him.
The best agreement to the philosophy of Jean-Jacques Rousseau is that In order for a government’s laws to be valid, citizens have to agree with those laws.
<h3>Who was Jean-Jacques Rousseau?</h3>
This man was a philosopher and one of the persons that have helped to shape governments all over the world.
He was one of those that agreed that the citizens of a place needed to have their rights and not be alienated by governments.
Read more on Jean-Jacques Rousseau here: brainly.com/question/14246866
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Answer:the boundary was along the rip grande another meeting was made after it so no one could redirect the river
Explanation:
I believe the answer is: 1500
The drama usually depict the lives of japanese people during the Muromachi or Tokigawa period. Even until today, noh drama is still considered to be a major theatre in japan, could be easily identified by the usage of conventional gestures and unique masks to separate different roles, such as ghosts, children. elderly, etc.
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.
