Use you observation to determine which polymorph is in the customer’s returned chocolate sample.

Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.

When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.

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why is arctic sea ice important? arctic sea ice keeps the polar regions cool and moderate global climate. sea ice has a bright surface; 80 percent of the sunlight that strikes it is reflected back into space. as sea ice melts in the summer, it exposes the dark ocean surface.

answer: a tank of height h is filled with water and sits on the ground. water squirts from a hole at a height y above the ground and has a range r. for two y values, 0 and h, r is zero. determine the value of y for which the range will be a maximum.

explanation: