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Research on point-light walker displays shows that in order to perceive biological motion, an observer must see the entire person or animal.
Buttermilk
Traditionally, the liquid left after churning butter from cream; now often commercially produced by adding lactic acid bacteria to milk.
Baking Soda
A white crystalline compound (sodium bicarbonate) used in baking as a leavening agent due to its ability to release carbon dioxide when heated or mixed with acidic substances.
Muffin Mixture
A batter specifically prepared for making muffins, usually containing flour, eggs, a leavener, liquids like milk or water, and other flavoring agents.
Aqueous Solutions
Solutions in which water is the solvent, often involving substances dissolved in water to form a homogeneous mixture.
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