Hypothesis When I apply four different seasonings (cinnamon‚ oregano‚ cumin‚ salt) to four cuts of the same brand of bologna‚ salt is going to have the strongest inhibitory effect and the bologna will not spoil. Variables Dependent Variable- The dependent variable of my experiment is the bologna meat. Independent Variable- The independent variable of my experiment is the amount of seasoning that I will be applying to my dependent variable. Constant Variable- The constant variable of my
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In the first section of Going South‚ the narrator focus on portraying Lourdes‚ who is the older daughter of Celia. She lives in Brooklyn and operates a bakery alone. She has a plain lifestyle‚ like wearing the same shirt everyday‚ and she does not care about her appearance so much. She has a daughter named Pilar‚ who does not play well with her and always refuses to work for her in the bakery. Then she gets a call from a nun who witnesses the death of her father. The nun tells her that her father
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paste is far from young children and pets 3. Cinnamon Making use of cinnamon is one of the popular methods on how to get rid of silverfish naturally. Silverfish bugs do not the smell that comes out of cinnamon. Put pure cinnamon sticks in places where the silverfish bugs will most likely show up like basements‚ laundry rooms‚ closets‚ cupboards and under kitchen sinks. You can place the ground cinnamon in a small sachet if you don’t have cinnamon sticks. 4. Lavender
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-reflects GFR‚ renal disease is the only condition to increase creatnine level (not effected by hydration status) BUN- 8-16 measures amount of urea (byproduct of protein metabolism in liver) -factors affecting BUN: hydration/ urine flow‚ hypoperfusion‚ metabolic rate‚ drugs‚ diet -Elevated BUN with normal creatnine= DEHYDRATION/Volume depletion/low perfusion -Elevated BUN & Creatnine= RENAL FAILURE/Dysfunction Specific Gravity- 1.003-1.030 measures ability of kidneys to concentrate
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When I first started this class I had a bad eating habit‚ I was always on the go‚ so grabbing a quick lunch or a snack fit right into my schedule. In the first week of class I did the healthy eating plan and it shocked me at the results. I was doing major damage to my body. I never thought about the consequences that my food choices had on my body. Since finding about my eating I have tried tremendously to eat healthier. In this essay I will discuss my past eating habits and my current eating habits
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cuisine incorporates the use of pastes – spices and roots ground smooth. Green chili peppers are ubiquitous in Bangladeshi cuisine. Other common pastes include a combination of any of the following: ginger‚ garlic‚ red chili peppers‚ turmeric‚ onion‚ cinnamon‚ coriander‚ cumin‚ or mustard seed. (South Asian cuisine aficionados will note the use of popped spices as a foundation of Indian dishes as distinctly different from that of Bangladeshi cuisine.) Mustard oil: Traditional Bengali cuisine makes frequent
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smoothies. • Hot beverages. • Traditional juice and drinks: Iced Karak‚ Cinnamon and cardamom drinks. • Veggie specials. Karak: it’s a Qatari traditional drink that everyone is Qatar is used to take. Food: • Healthy salads: chicken‚ tuna‚ vegetable‚ green and rice salad. • Chicken and vegetable Panini. • Cinnamon roll. • Small sweet donuts. Chicken/vegetable Panini Salads Cinnamons roll Donuts Pricing: Booster juice prices will not be
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· 2 tsp Tabasco sauce (optional)‚ or to taste · 1/4 cup chopped fresh continental parsley · 70g (1 cup) breadcrumbs‚ made from day-old bread · 1 egg‚ lightly whisked · Salt & ground black pepper‚ to taste · 2 tbs olive oil · 6 hamburger buns‚ halved · 150g cheddar cheese‚ thinly sliced‚ to serve · 3 medium (about 450g) ripe tomatoes‚ sliced‚ to serve‚ homemade (see related recipe) or purchased tomato sauce‚ to serve · 6 Iceberg lettuce leaves‚ shredded‚ to serve Method 1. Prepare
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Pamantasan ng Lungsod ng Maynila College of Management and Entrepreneurship MARKETING PLAN FOR ANTZ – THE BREAD FACTORY In Partial Fulfillment of the Requirements for the Subject Retail Marketing By: de Dios‚ Rizcel B. Dizon‚ Maralon S. Duhaylungsod‚ Ram Joseph M. Fabi‚ Francis Jayvincent P. Gabriel‚ Aira Migelle Igcasenza‚ Nestine N. Medallo‚ Renz Harvey M. Parallag‚ Jemeremiah I. Rivera‚ Sear Jan L. Professor Angelo Alfonso Abejero March 2012 I. Company Information
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Operations Management Case 1: FAST FOOD 14-03-2011 Hussein El-Ratel Questions 1) How are in-store orders taken? 2) Are the hamburgers prepared to order‚ or are they prepared ahead of time and delivered from a storage bin? 3) How are special orders handled? 4) How are the hamburgers cooked? 5) How are the hamburgers assembled? 6) Is a microwave oven used in the process? 7) How are other common items‚ such as French fries and drinks‚ handled? 8) How long (time) does the process
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