Answer:
D. An embargo on oil and weapons for all warring nations
Answer:
The 14th Amendment was issued around the <em>Reconstruction period</em>, basically to provide equal rights to slave descendants after the Civil War, granting <em>citizenship to all people</em> born or naturalized in the country, and it has become kind of the main provision in the USA Constitution to enforce Civil Rights and prevent violations; but it was only until the <em>Civil Rights Era</em> around the 1950s and 1960s that really became effective; affairs such as <em>"Jim Crow laws"</em>, <em>white supremacy</em> organizations, multiple segregation policies, voter suppression mechanisms such as <em>"The white primries"</em>, poll taxes and some others like <em>literacy tests</em> vastly impeded the effectiveness of the Amandment for a long time.
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.
Assuming you're still referring to the Fifteenth Amendment, many critics pointed out that the newly-freed slaves lacked the proper amount of education to make informed voting decisions, and that it would be detrimental to the state to have them vote in general and local elections.
