Answer:
A copy of the inserted gene
Explanation:
The correct answer should be <span>b. the Industrial Revolution
It is after this period and during, that labor groups began to organize themselves.</span>
1. volunteer work
2. Work
3. Work permit
4. Want
5. Net wage
6. Lifestyle budget
7. Workforce
Here is what i wrote for my essay:
World War I was settled by the victors at the Paris Peace Conference in 1919. The “Big Four,” who made all the major decisions, were President Woodrow Wilson of the United States, Prime Minister David Lloyd George of Great Britain, George Clemenceau of France, and of least importance, Italian Prime Minister Vittorio Orlando. Each major power had its own agenda coming to the Conference and not every aim was represented in the final treaties.
Wilson, Clemenceau, and Lloyd George all had different points of view at the Paris Peace Conference. For instance, lloyd George of Britain wanted to build a postwar Britain "fit for heroes". British aims at the conference were focused on securing France, settling territorial disputes, and maintaining their colonial holdings. Clemenceau of France wanted to weaken Germany so it could never threaten France. Having witnessed two German attacks on French soil in the last 40 years, France’s main concern was to ensure Germany would not be able to attack them again, so they pushed to weaken Germany militarily, strategically, and economically. Wilson of the U.S. wanted "peace without victory" with his fourteen points. The Americans’ vision was set out in Wilson’s Fourteen Points, which emphasized free trade, self-determination, and the founding of a League of Nations to support territorial and political independence of member nations.
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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.
