Shortening sounds better than fat fat is from animals shortening is from vegetables as corn. If fat melted we would all be standing in a puddle
Isotonic contractions involve muscle actions where the muscle length changes as it contracts against a constant load. There are two types: concentric contractions (shortening of the muscle during contraction) and eccentric contractions (lengthening of the muscle during contraction).
Your heart is a muscle. It is also called the myocardium. The muscle cells in the heart muscle are called myocardiocytes.
if you're on OdysseyWare your answer would be Active stretching.............. =)
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
The function of fat (that would be your butter, cream, shortening, etc.) in pastry is to make it flaky and light. Dough that contains a large proportion of fat to dry ingredients is said to be "short," and bakes up with a crumbly texture. And that's where the term "shortcake" comes from. That also explains why shortening (like Crisco) is called shortening.
The Agonist muscle. In contrast, the muscle group that has passive action(the muscle being stretched) is called the antagonis muscle. For example, when doing a bicep curl. Your biceps are the agonists and your triceps would be the antagonists.
That would probably be the splenius capitus muscle which is a thin triangular muscle, i.e. shaped like a bandage.
Reactor muscles are the same for male and female. A reactor muscle are 2 muscles that do the opposite function (Ex. Bicep and triceps). To answer your question, the purpose of reactor muscles is to have a muscle that contracts and the other muscle stabilize. There are other terms I could use such as the muscle that is contracting is performing an concentric contraction (Contracting while shortening [Performing a bicep curl with a dumbbell]) and the muscle that is stabilizing is performing an eccentric contraction (Contracting while lengthening [Ex. Lowering a dumbbell with a bicep curl bar]). The reason this is important is because without the stabilizing muscle, also called an antagonist muscle, you would not have smooth controlled movement anywhere in your body. It would not be a good engineer and we would not be able to move are arms without looking weird. I hope this helps.
Its about 2 cups of shortening per lb so it would be 10 cups in 5 lbs of shortening.
Rear end
That would be the thoracic diaphragm.