Останні рецензії користувача Meth Cheese

good

anger inducing

never played it can suck my balls
sike i have 250 hours

f

GOOD GAME fun to tell the ghost that their a wank stain

Beans are a great source of nutrients, beans are sometimes known as legumes. In a normal persons diet beans are one of the most important part because of their nutritional value. The most important nutrient in the bean is protein, which is made in the plant thanks to a bacteria called rhizobium. This bacterium places its self in the roots of the plant to change the nitrogen in to a form that is able to be converted in to amino acids. This is the beginning of protein in the bean. Nutrients are very important to the human diet. They are what keep you healthy and able to grow and learn. The most common nutrients in beans are iron, folic acid, and protein. These are all helpful to your body. Iron helps to carry oxygen in your blood; it also improves energy levels and your immune system to stay strong. Folic acids are especially important to women, because it is able to prevent spinal problems and birth defects during the first few weeks of pregnancy. It is also been proven to lower the risk of heart problems when you are older and finally protein which is needed for growth and repair of your body and its tissues.

Most beans, with the exception of soybeans and peanuts, are made up primarily of protein and starch. The nutrients are stored inside the bean seed in a part of the bean called the cotyledon, as shown in Figure 1. The two cotyledons are completely surrounded by a tough seed coat, except for the point at which the bean has a little dimple. That is where there is a break in the seed coat and you’ll find a little hole or pore called the hilum. The hilum is where the bean seed was attached to the living plant before it was picked and dried. Initially, when placed in water, the dried bean seeds can only absorb water through their hilums. After about 30-60 minutes, though, the seed coats expand and become hydrated. At that point, water can move into the bean through the hilum and the entire seed coat surface (sciencebuddies.org).

Unfortunately most people experience discomfort after eating portions of beans. This is because they are full of complex sugar and fiber. The discomfort is felt because your body is forced to work extra hard to degust the sugar. Thankfully one is able to teach your body to deal with those things by just consuming vary small portions of the beans often.

The cooking of the bean is very important. Cooking dried beans in liquid is completely necessary to loosen the shell of the bean and to drake down the starchy granules that are built up inside the bean when it is dried. The amount of water used is also very important. If you use to much the bean will absorb it and produce a weaker flavor. But if not enough water is used the bean will remain hard and will make foe a bad cooking experience. Also important is the ways they are cooked do not hard boil them. The movement of the water will damage the seed coat causing the bean to break apart. A gentle simmer is best. At a temperature of 180 to 200 degrees farenheight the bean should be perfectly cooked and gently treated.

During my experiment I will be testing liquids containing acids, sugars, and calcium. These will slow the process of softening. I am looking for which of the slowing additives is fastest. Even thought fast softening is not always desirable. Expectedly the acid will work in the cell walls. It will make hemicelluloses which will soften the walls and make it less likely to dissolve. The sugar will work by causing the cell walls to harden and by slowing swelling of the starches in the cotyledons. And finally calcium will again work in the walls of the cell, but it will cause strengthening by cross-linking the pectin.

this is the pooist game ever holy nuts.

yes

fun

good