Answer:
Social Media Influencer
Explanation:
Hire Social Media Influencer to promote your Brand/Products or Services.
b. unconsciousness
c. conditioning
d. reward
Achieving egalitarian(among gender, women and children), or being an egalitarian, is hard to achievesince not all people want to be in equal footing with everyone. However wecould lessen its prevalence: (1) educate people about the effects ofinequality; (2) engage them in talks that relates to being empathetic with theinferior group; and (3) educate the inferior, let them know their rights.
Answer: Flow.
Explanation:
Mihály Csíkszentmihályi is an American psychologist who has worked in the area of positive psychology and has studied mental states such as fun, creativity, and happiness. It is also known by the theory of "Flow."
According to his theory, a state of "flow" or "being in the zone" occurs when a person is focused on an activity that they enjoy, to the point that their concentration is focused on what they are doing. This state is mostly experienced when doing a creative activity.
In this case, Ivan enters "the zone" when he paints with watercolors, taking his concentration level to the maximum, so he is unable to perceive how time goes.
I hope this information can help you.
Explanation:
When making butter ganache, using untempered chocolate (chocolate that hasn't undergone the tempering process) can lead to various issues, but one thing that does NOT typically result from using untempered chocolate is crystalline structure and shine.
Here are some common problems that can result from using untempered chocolate in butter ganache:
Dull Appearance: Untempered chocolate can lead to a dull or matte appearance in the ganache instead of the glossy shine you would get with properly tempered chocolate.
Poor Texture: The texture of the ganache may not be as smooth and creamy when untempered chocolate is used. It can become grainy or have a sandy texture due to improper crystallization.
Bloom: Untempered chocolate can develop a white or grayish streaky appearance on its surface over time. This is known as chocolate bloom and is caused by fat and sugar crystals migrating to the surface. It affects the appearance but not the safety or flavor of the chocolate.
Shortened Shelf Life: Ganache made with untempered chocolate may have a shorter shelf life and may not store as well at room temperature compared to ganache made with tempered chocolate.
So, while untempered chocolate can result in several undesirable outcomes in ganache, it does not typically result in crystalline structure and shine. The crystalline structure and shine are more associated with the tempering process of chocolate, which involves controlled heating and cooling to stabilize the cocoa butter crystals and achieve a glossy finish.