Shortening

The abrievation of "Mesdames" ("myladies") in French is "Mmes"

Yes

in experience I'd say they just break when you try to put them in higher tunings, not sure about making the note higher. I bought a set of Yngwie Malmsteen signature strings the first time, stringed the guitar up , stretched the strings and so I clipped off the strings and the highest note the high E would go into was C.

Shortening the string just makes it impossible to reach higher tunings as far as I know, almost smashed a 300$ guitar I owned .. but when that happened it was a long day of fixing guitars.

Yes

White shortening is just another term for plain shortening. It's used to distinguish from butter-flavored shortening.

If you're not from the US or Canada and don't know what shortening is at all, it's made from partially-hydrogenated vegetable oil and is used as a substitute for lard and butter in recipes and as an oil for deep-frying. It has no flavor of its own and is there strictly to make the dough or short. Substituting butter or lard can be difficult because shortening has some air whipped into it, but for recipes like drop cookies where you can afford to play fast and loose with the measurements a one-to-one substitution of butter often works (and works better than shortening, sometimes).

De-layering

It is known as effacement. Usually occurs before dilation in first time mom's and after dilation is subsequent pregnancies. Labor doesn't usually occur until after 100% effacement and 10 cm dilation. If labor does occur and the cervix is not 100% effaced and dilated, then a C-section is a probability.

Not quite shortening, but close, Canola Oil there are 81.39 cups in a 35lb container. Figured by 1 cup weighing .43 of a pound.

You can do this with some things and not with others. If it is something that will work with either, the amounts would be the same. Some recipe require the shortening because of it's higher melting point.

To keep it from melting and getting rancid (spoiled).

In 2008, not a good result here.

Expiration dates are somewhat arbitrary. It depends on how the shortening has been stored whether or not it will hurt you. Shortening is a fat. It disintegrates over time. Some of the products can become indigestible. It can become rancid. Some of the products can be poisonous. Still, the expiration date assumes it was kept under normal conditions. If it has been kept under warmer conditions than normal, it may go bad faster than the expiration date. If it has been kept under cool conditions. It may go bad much slower than the expiration date.

If you are over 50 or so, it is because as we age, we lose calcium in the bones and the body begins to shrink. We don't notice it as it happens, only when we get measured over long periods of time, such as once a year.

Torticollis

It was made in the beginning of the 1990s.

Effacement.

No, shortening and baking soda are not the same. Shortening is a solid fat used in baking to create a tender texture, while baking soda is a leavening agent that helps baked goods rise. Shortening adds fat for richness and moisture, whereas baking soda helps with leavening.

absolutely.

You can replace shortening with applesauce during baking, but this will give your baked items a difference consistency. For example, cookies turn out softer and more cake-y when using this substitution.

Full dilatation is reached when the cervix is the size of the baby's head; at around 10 cm dilation for a term baby. This is usually done using the fingers.

Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening

Margarine is made with oils and artificial ingredients, butter is made from cream, shortening is made from oils and sometimes animal fats.

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