Question:
If a truck can haul 30 metric tons of empty drink containers how many of each type of container would fill ?
the truck? Type of containers are Aluminum, Glass, Steel and Plastic
Answer:
a millionSee a doctor real awayIt sounds greater like a thyroid project than a nutritional deficiency2be certain you're taking a B-12 complementRice milk isn't as usually fortified with B-12 as soy milk is, and all vegan diets could desire to incorporate the two a B-12 complement or B-12 fortified ingredients.
Go to a good supermarket and get a carton of milk with some kind of resealable cap, and a small and tub of plain (unflavoured) live yoghurt; Heat the milk for two minutes in the microwave, still sealed in the cartonShake the milkIf it feels cold to the touch through the carton, put in for another two minutes, open the carton, pour off a little of the milk and pour in half the tub of starter culture ( live joghurt), reseal the carton and shake to mixNow leave the milk for 24 hours in a warm placeLeave it wrapped up in a blanket (don't forget to wrap around the bottom of the carton, too)Yoghurt is a living thing which produces 'body heat’; if it's well-wrapped and starts off warm, it'll actually stay warm by itselfAfter 24 hours the milk should have gone gloopyRefrigerate and eat whenever the fancy takes youThat's it.
I make yogurt most of the timeYou need at least one cup of good, not watery yogurtTake it out of the fridge, and let it sit on the counterIt is better if it is room temperaturePour milk in a pot, put the pot on stoveThe heat has to be low, so the crust does not form, because that affects the tasteLet it be on the low heat, until it starts boilingLet it boil for at lest 20-30 minutes (do not forget, low heat), this is to let some of the water evaporateHave 2-3 blankets ready, you have to keep the pot warm for 7 hoursRemove the pot from stove, check the temperature, when it is 130 - 132 farenheit (I do this by hand, it has to be really hot, but must not burn to touch)The temperature is important, so use a food thermometer Now put the pot on a blanket, in a place you can leave it there for 7 hours Mix in the one cup yogurt, give it just 2-3 stir, put the lid onCover the pot with blankets, sides and top(bottom is covered) It sounds a little barbarian, but the result is worth itAfter 7 hours put the pot in the refrigerator, let it set, and cool down completelyYou can use organic milk, and organic yogurtIf you are not watching your fat intake, you can add one cup of half and half (room temperature), at the same time you add the yogurt to the milk, the result is a creamy delicious yogurtBy the way, one cup yogurt is enough for one gallon milk, if you are using less milk, you can add just a few tablespoons yogurt.
Not nearly enough information! What is the weight and volume of each container? How densely are they packaged? What is the volume of the cargo compartment of the truck? .
Not nearly enough information! What is the weight and volume of each container? How densely are they packaged? What is the volume of the cargo compartment of the truck? .
a millionSee a doctor real awayIt sounds greater like a thyroid project than a nutritional deficiency2be certain you're taking a B-12 complementRice milk isn't as usually fortified with B-12 as soy milk is, and all vegan diets could desire to incorporate the two a B-12 complement or B-12 fortified ingredients.
Go to a good supermarket and get a carton of milk with some kind of resealable cap, and a small and tub of plain (unflavoured) live yoghurt; Heat the milk for two minutes in the microwave, still sealed in the cartonShake the milkIf it feels cold to the touch through the carton, put in for another two minutes, open the carton, pour off a little of the milk and pour in half the tub of starter culture ( live joghurt), reseal the carton and shake to mixNow leave the milk for 24 hours in a warm placeLeave it wrapped up in a blanket (don't forget to wrap around the bottom of the carton, too)Yoghurt is a living thing which produces 'body heat’; if it's well-wrapped and starts off warm, it'll actually stay warm by itselfAfter 24 hours the milk should have gone gloopyRefrigerate and eat whenever the fancy takes youThat's it.
I make yogurt most of the timeYou need at least one cup of good, not watery yogurtTake it out of the fridge, and let it sit on the counterIt is better if it is room temperaturePour milk in a pot, put the pot on stoveThe heat has to be low, so the crust does not form, because that affects the tasteLet it be on the low heat, until it starts boilingLet it boil for at lest 20-30 minutes (do not forget, low heat), this is to let some of the water evaporateHave 2-3 blankets ready, you have to keep the pot warm for 7 hoursRemove the pot from stove, check the temperature, when it is 130 - 132 farenheit (I do this by hand, it has to be really hot, but must not burn to touch)The temperature is important, so use a food thermometer Now put the pot on a blanket, in a place you can leave it there for 7 hours Mix in the one cup yogurt, give it just 2-3 stir, put the lid onCover the pot with blankets, sides and top(bottom is covered) It sounds a little barbarian, but the result is worth itAfter 7 hours put the pot in the refrigerator, let it set, and cool down completelyYou can use organic milk, and organic yogurtIf you are not watching your fat intake, you can add one cup of half and half (room temperature), at the same time you add the yogurt to the milk, the result is a creamy delicious yogurtBy the way, one cup yogurt is enough for one gallon milk, if you are using less milk, you can add just a few tablespoons yogurt.
