Mother Teresa Questions
1. When she was born, what name was she given? When was born she was named Agnes Gonxha Bojaxhiu.
2. At what age did she join the Sisters of Loreto? She was 18 when she joined the Sisters of Loreto
I am a Year 9 student in the Uru Mānuka Cluster. This is a place where I will share my learning. Please note that some of it will not be complete, it will be my first drafts. Remember to be positive, thoughtful and helpful when you leave a comment.
Mother Teresa Questions
1. When she was born, what name was she given? When was born she was named Agnes Gonxha Bojaxhiu.
2. At what age did she join the Sisters of Loreto? She was 18 when she joined the Sisters of Loreto
Is your name an important thing about you? Yes, I think so because when you are ordering stuff online you would need to confirm that it's you who paid for it. if you have a friend who you text you would need to have their contact to know who it is.
In conclusion, I agree just because I feel like if we all had the same name it would be so confusing and annoying.
Do Now
Hello Reader Today in Bio I'm going to do a experiment on filtering, ill tell you what i learn.
Key Word
☺1.Filtering: Filtering is separating Stuff based on there size
☺2.sodium carbonate: Sodium carbonate is a chemical compound with the molecular formula Na2CO3
☺3.copper sulfate: Copper sulfate is an inorganic compound that combines sulfur with copper
You cant filter chemicals that are the same size or thing.
were going to make a mixture and then separate it i'm going to be using sodium carbonate and copper sulfate
When i Filter these ingredients I think its going to separate the chemicals i dont think there will be a reaction and i think the colour would turn out to be a some what pale blue
While watching the liquid i seen the liquid get clearer
Hi im Chelsea and i wrote this Recipe to pass time and for culture day.
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To make the tablet you need:
• 150ml milk
• 1kg white sugar
• 1 tin (410g) evaporated milk-You can just shimmer normal milk for a small amount of time
• 50g unsalted butter
• pinch of salt
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Prepare a large baking tray (e.g. 23 x 33cm) by lining with foil and greasing well with butter.
Put all the ingredients into a large pan.
The mixture will bubble up later, so use the largest you can. Heat gently and stir until the sugar
has dissolved and the mixture is smooth.
Bring the the boil, then reduce the heat and simmer until the mixture has turned a rich,
caramel colour.
At this stage, start to test the tablet – drop a spoonful of the mixture into a glass of ice-cold water,
and it should form a soft ball when rolled between your fingers.
If the mixture is too soft, keep cooking until this stage is reached.
If using a candy thermometer, you are aiming for 112-115°C (234-240°F),
but testing with the bowl of water is far more fun.
Once ready, remove from the heat. Use a wooden spoon to beat the mixture.
You are aiming for a mixture that is thicker and feels grainy
(it may also lose its very glossy appearance) but will still flow
. Pour into a prepared baking tray, and leave to set, ideally overnight.
Once set, cut into pieces and store in an airtight box.
<Its not healthy and if your making it for yourself you should not eat it all in one sit>