The student is a life saver 😆

she was his new favorite student since that day.

My professor said this is relatable

I woulda just done "prof."

How to get pass in one subject always without hardwork 😂😂😂

Imagine he then forgets about the second "S".

He's like my twin when everyone is looking at me 😂😂

Proffesor sounds right to me😅

“Profen” hits hard 🔥🔥🔥✍️

He could have just said professor, then read the subtitles

Bros favorite student helped him out

Clannad soundtrack still hits 🥹✌️

Well now we know he isnt teaching spelling or grammar

Smart choice bro

He could have just read the subtitles

How I met your mother is a great show

Professors first day on his job huh

"Prof. Insert Name Here"

Anyway here’s a document on butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Solid and melted butter Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste[1] and food coloring for color.[2] Rendering butter, removing the water and milk solids, produces clarified butter (including ghee), which is almost entirely butterfat. Butter is a gel.[3] Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 oz/US pt).[4] It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto[5] or carotene. In 2023, world production of butter made from cow milk was six million tonnes, led by the United States, with 16% of the total. Contents Etymology Butter spread on a crumpet The word butter derives (via Germanic languages) from the Latin butyrum,[6] which is the latinisation of the Greek βούτυρον (bouturon)[7][8] and βούτυρος.[9] This may be a compound of βοῦς (bous), "ox, cow"[10] + τυρός (turos), "cheese", that is "cow-cheese".[11][12] The word turos ("cheese") is attested in Mycenaean Greek.[13] The Latinized form is found in the name butyric acid, a compound found in rancid butter[14] and other dairy products.[15] Manufacturing and composition Main article: Churning (butter) Churning cream into butter using a hand-held mixer Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass.[16][17] Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream.[16][17] Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats.[16][17] Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk, although the buttermilk is instead directly fermented skimmed milk.[16][17] The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.[16][17]

Ну прям как Янукович.

"Js read the subtitles bro"