Jason Lewis. he played Smith in Sex and the City. here's his page on imdb: http://www.imdb.com/name/nm0507314/
Marty Feldman
Lays does not share credits for their commercials publicly. At this point of time the Latino actor's name is still unknown.
NO.
Yes, Lee Marvin did have a brother named Robert. Robert Marvin was also an actor, known for his work in films such as "The Dirty Dozen" and "Point Blank." The Marvin brothers both found success in the entertainment industry during their careers.
Macaulay Culkin is a well known actor who has played a variety of different roles. He is five foot six point one inches.Macaulay Culkin is 170 meters or 5.7 inches tall
The melting point of Chocolate Chips is 94 degrees F.
The melting point of chocolate is 25"C
85 degrees for milk chocolate 92 for dark chocolate
No, not all chocolate candies have the same melting point. The melting point of chocolate can vary depending on the specific type of chocolate and its ingredients. For example, white chocolate has a lower melting point compared to dark chocolate due to its cocoa butter content.
The recipe said to heat the chocolate until its melting point.
No not all chocolates and candies have the same melting points as they have different ratios of ingredients.Such as one bar may have more chocolate to sugar which decreases the melting points whereas another may have more sugar in his chocolate bar than chocolate and be a increased melting point.There are also many other factor to a chocolates melting point such as date ,storage and as above ingredients.
Chocolate is a mixture and so does not have a unique melting point: it is between 30 and 32 deg C.
White chocolate melting point is 84-87 degrees
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Chocolate is a mixture and therefore doesn't have a well defined melting point. The temperature at which any given block of chocolate melts depends upon its composition.
"Good" chocolate melts at around 34 degrees celcius. This is what most chocolate manufacturers aim for and requires predominance of grade 5 fat crystals in the chocolate. This melting point is no accident. A large part of chocolate design is to allow the chocolate to survive usual room temperatures but still melt in the mouth.
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