in a particular region‚ varies in Colombia depending on its cities. Each region or city is characterized by a traditional dish. For example‚ the three main cities of Colombia are the most dishes recognized worldwide from Colombia gastronomy. Bogota has de ajiaco santafereno‚ Medellin has bandeja paisa and Cali has Tamal. First‚ ajiaco santafereno is the traditional dish in the capital of Colombia‚ Bogota. Ajiaco santafereno it is a soup made with chicken‚ three kinds of potatoes‚ corn‚ sour
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untransformed cells in an ampicillin medium. Results: This experiment had four petri dishes containing the samples. They all had an LB medium. After being incubated overnight at 37°C‚ the first dish had the Ampicillin and transformed bacteria‚ the second had no Ampicillin with transformed bacteria. The third dish had the Ampicillin with untransformed bacteria‚ and the fourth had no Ampicillin with untransformed bacteria. The
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mixture‚ then we can separate them by physical processes. Materials Ring with ring stand Funnel Wire triangle Stirring rod Filtering paper Beakers (400mL and 250mL) Rinse bottle Evaporation dish Digital balance Calculator Hot plate (stove top) Salt/sand mixture Procedure Weigh your dish(in grams) and filter by there selves and write it down. Put your wire triangle on your ring attached to the ring stand . Place the funnel down inside of the wire triangle. Fold your filter paper
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determined what antiseptic or disinfectant was able to best inhibit this kind of bacterial growth. Nutrient Agar was poured into a Petri dish with four quadrants and then a pipette was used to place bacterial culture on top. Using forceps‚ a filter disc was dipped into each inhibitor and then into a separate quadrant of the Petri dish. The lid of the Petri dish was taped on using masking tape and then
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Place petri dish A into the incubator with the temperature set to 47°C 6. Place petri dish B into the refrigerator with the temperature set to 5°C 7. Water the seeds every other day for nine days. 8. Measure the grow of the radish seeds from the roots to the leaves every other day for 9 days. Control group: 1. Label one petri dish C 2. Get a paper towel‚ fold it‚ and wet it with 15 ml of water and put it into petri dish C. 3. Put 6 seeds into petri dish C. Name each seed
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for example‚ one could say this dish has a lot of salt‚ or not enough flavoring‚ or you could say that this dish brings back memories of your childhood. Neither response is inaccurate‚ nor are they fully correct. A response is entirely subjective and could vary in the eye of the beholder. New criticism is harsh and severe‚ basing their feedback off hard facts of the topic. Food for example‚ is one topic that people could use new criticism. My mother makes a dish every Friday night called “Matbucha”
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In order to effective display a contemporary Mexican dish it was necessary to first recognise its influence on Australian cuisine. Necessary investigation was undertaken to understand its influence through a variety of primary and secondary sources including; surveys‚ interviews‚ magazines and articles. Appropriate recipes were then selected that adhered to task requirements and appropriate for an entrée for one person. The chosen recipes complimented each other to achieve an entrée fit for one
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reducing the surface tension. It is essential to perform this experiment to understand the function of surfactant in the respiratory system. Base on this information‚ it can be hypothesis that when dish washer is added to the food coloring and the milk‚ the food coloring will reduce the friction between milk and dish washer. Diana Correa The importance of surfactant in the respiratory system In order for a new born baby to breathe‚ they need for their lungs to be able to expand. Surfactant help the
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become in the United States. To the extent of where a classic American dish American chop suey has been transformed into the Chinese world as chow mien. Chow mein very similar to the American dish is noodles
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prepare by putting on goggles. One then had to wash and heat the dish with the flame for about three minutes. After allowing the dish to cool‚ one had to weigh the evaporating dish and record the weight. Two to three grams of copper sulfate hydrate was then added to the dish and weighed. One then heated the dish until the copper sulfate hydrate’s blue color became an off-white color. After the dish cooled‚ one took the mass of the dish and recorded it. One then cleaned up the lab table and had their
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