Answer to Question 1
False
Answer to Question 2
When the English gained control of Canada, many French Canadians moved to the United States; in some instances they were deported from Canada. Groups of French Canadians from Acadia (Nova Scotia, New Brunswick, Prince Edward Island, and part of Maine) relocated, often not by choice, to central and southern Louisiana; their descendants are known as Cajuns. The Cajuns settled in rural and inaccessible areas of southern Louisiana, the bayous, and along the Mississippi River. Primarily farmers, fishermen, and herders, they were self-sufficient and kept to themselves.
Ingredients for Cajun cooking reflect the environment of Louisiana: Bayou Cajun foods are from lake and swamp areas, whereas prairie Cajun dishes are found in inland areas. Fish and shellfish abound, notably crawfish, crabs, oysters, pompano, redfish, and shrimp, to name just a few. Shellfish is commonly eaten raw on the half shell (oysters) or boiled in a spicy mixture. Gumbo and jambalaya are often made with seafood. Other key ingredients in Cajun cooking are rice, red beans, tomatoes, chayote squash, eggplant, spicy hot sauce, and a variety of pork products.
The cardiovascular system. A schematic view of the closed circulation of blood. The heart is section
Conducting system of the heart.
Diagram of the heart showing normal conduction pathway.
Vial Washing System - Risk Based Approach
Effect of an Increase in gA,2 on Productivity and Output
An Elderly Woman with Alzheimer’s Disease