Buy custom informative speech on Chocolate
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| Topic: |
Technology
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| Number of pages / Number of words: |
5 / 1392 |
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Then the acetic acid turns the outer covering of the cocoa bean into shell.
iv. In addition, the acetic acid mellows the acid taste to allow for the main flavor of the chocolate.
2. After the three days needed to ferment, the drying begins.
a. Hot air blowers are used to control the climate in which the beans will be dried...
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The drying will make sure they will not rot before they get to their destination.
C. The cocoa beans, which have lost half their weight from the beginning, are then packed and shipped in burlap sacks to be processed.
II. Arriving at the factory, the majority of chocolate processes start.
A. The first thing that needs to be done is fumigation and cleaning...
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sulfuric acid
Acid Rain 10
Acid Rain 4
Acid Rain 8
Acid Rain 9
Acid Rain....and What Are We G
Acid Test
An outline on the history of Chocolate (an informative speech)
acid
Acid Deposition (Acid Rain)
Acid Precipitation
Acid Rain
Ascorbic Acid
Folic Acid
informative speech on Chocolate
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