Answer:
Explanation:
hello, i can help you today please add two to 20 and the subtract then add 5 to 10 so sfrist take away d
Answer:
RESOURCE NAME
Explanation:
resource name and it specifies the IP address or the domain name where the resource is located.
b. sequential green light
c. stale green light
d. fresh green light
Answer:
No, because preserving political subdivisions is a legitimate state interest that justifies the plan's variance in representation.
Explanation:
In a similar example, The majority made mention of the State constitutional power of the Virginia General Assembly to pass local legislation associated with specific political subdivisions.
They considered that legislative role to be an essential and substantive feature of the powers and procedures of the Virginia legislature, and therefore justified an effort to preserve political subdivision boundaries in drawing the districts of the House of Delegates.
Its large percentage reached the conclusion that although the consequent overall range between house districts "may well approach tolerable limits, we do not believe it exceeds those limits."
Answer:
C- UTILITARIAN
Explanation:
Utilitarian theory of distributive theory tells us to help those who can most benefit, those who can gain the greatest increase in welfare. Utilitarian believes that action are right as far they promote happiness and reject action that cause unhappiness. it aim at betterment of the society
Utilitarian choose entitlement of individual over need because of the happiness that individual will gain. Its believe in the right of individual and their happiness
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.
a trade barrier.
B)
a trade surplus.
C)
a trade deficit.
D)
a trade incentive.