REPORT WRITING LCS LONG TAILED BAT: NZ NATIVE ANIMAL

LONG TAILED BAT

Classification- This little blood sucker is a Mammal. Mammals are warm-blooded vertebrates that have fur and can give birth.

Description- A long tailed bat’s body is brown and covered in brown fur from head to the beginning of tail. It’s wings are black and have veins on it. It’s tail has a flap connecting to the sides of his body. On it’s face it hs to big ears and below his ears he has  a small eye. It also has a small nose with whiskers.

Where it can be found- These can be found in South island, Christchurch, Dunedin, and Invercargill. They roosted under Bridges across avon river

Dynamics- A long tailed bat dynamics are the ability of flight, echolocation (being able to stalk prey with reflected sounds), and can go 60 km per hour.

REPORT WRITING LCS KEA: NZ NATIVE BIRD

KEA

Classification- This feathered creature is classified as a bird and a mammal

Description- Kea’s have a small body with two wings on the left and right of 6 body. The wings are covered in dark green feathers, body has brown feathers, and so is the head. His beak is yellow and black on the tip. It’s Sclera is yellow and his pupil is black. A kea’s feet are yellow and shaped like an X for grip.

Where it can be found- A Kea can be found in the forest of south island in New Zealand. It can also be found on alpine regions of south island in New Zealand.

Dynamics- Kea’s have the ability of flight, and are the smartest species of birds in the entire world. They are so smart they can solve puzzles.

BY HESHAN

My Book Review

Changing new zealand's flag

How to make Chocolate

How to make Chocolate

Ingredients :

Milk, lecithin, cocoa beans, sugar, and nibs

Everything starts with cocoa beans. Cocoa beans grow in warm countries that are close to the equator. About 70% of the  harvest comes from West Africa.

They dry the cocoa beans in the sun, this gives it more flavour. Next the cocoa beans are sent to different countries in the world. When they get to the destination they are cleaned, blended, and the shells of the cocoa beans removed, the nibs are the only thing left.

The nibs are then grounded in a liquid mass. When the liquid mass is processed, it is made into cocoa butter and cocoa butter.  Lecithin and milk are then put into the ingredients and blended together. They are also set in a series of rollers, so they can be a specific size. After that is done. The mixture is up to the final