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The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavours, and additives. Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market ...
Lesions to Broca's Area results primarily in disruptions to speech production; damage to Wernicke's Area, which is located in the lower part of the temporal lobe, leads mainly to disruptions in speech reception. There are numerous distinctive ways in which language can be affected.
According to a writer for The Takeout, ketchup chips do not truly taste like ketchup but instead comprise flavours reminiscent of it, like cooked tomatoes and sugar. [10] A writer for Thrillist described them as tasting "like a bottle of ketchup was blown apart" and that this flavour was "dusted upon the chip in equal parts". [ 6 ]
Wernicke's area appears to be where linguistic representations and symbols are mapped to specific concepts. This functionality is present in both chimpanzees and humans; the chimpanzee Wernicke's area is much more similar to its human counterpart than is the Broca's area, suggesting that Wernicke's is more evolutionary ancient than Broca's. [4]
A chip (American English and Australian English) or crisp (British English and Irish English) is a snack food in the form of a crisp, flat or slightly bowl shaped, bite-sized unit. Some chips can be made into dishes and served as an appetizer, side, hors d'oeuvre, etc. Some types of chip are often served in the combination plate, chips and dip ...
The air in chip bags is actually nitrogen, and it's there for a reason. "The reason for the nitrogen and chip ratio is to keep the chips safe during transportation," Aragon said. ... New LA-area ...
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
Primary visual cortex projects to the occipital areas of the ventral stream (visual area V2 and visual area V4), and the occipital areas of the dorsal stream—visual area V3, visual area MT (V5), and the dorsomedial area (DM). The ventral stream is known for processing the "what" in vision, while the dorsal stream handles the "where/how".