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Delicious Chocolate Candy wallpaper

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Original Size:1440x900. Your device resolution:

Standard resolutions of Delicious Chocolate Candy for computer

Aspect RatioResolutions
3:21152x7681280x854
4:3800x6001024x7681280x960
5:3800x4801280x768
16:9854x480960x5401024x5761280x7201366x768
16:10960x6001152x7201280x800

Standard resolutions of Delicious Chocolate Candy for mobile device

Aspect RatioResolutions
Mobile VGA240x320320x240640x480480x640
Mobile WVGA240x400480x800400x240800x480
Mobile iPhone320x480480x320640x960960x640
Mobile iPad1024x768768x1024
Tablet iPad 21024x1024
Mobile PSP480x272
Other Mobile208x176280x220288x160345x240384x234400x240416x352480x234480x272800x480

Standard resolutions of Delicious Chocolate Candy for TV and video applications

Aspect RatioResolutions
4:3176x144352x288720x540768x576
16:9864x486960x7201024x5761280x7201366x768
others720x480720x486720x576

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Chocolates
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sweet:

Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Examples of foods that may be used as non-sugar sweet substitutes include saccharin, aspartame, acesulfame potassium, sucralose, xylitol, erythritol, and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very anc...

food:

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food. The right to food is a human right derived...

chocolate:

Chocolate /ˈtʃɒk(ə)lət/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl /ʃoˈkolaːt͡ɬ/, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usua

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