4. Carbonated water: Replace 1/4 cup of the recipeâs liquid with carbonated water for each egg removed. 5. Oil: Mix 1 1/2 tablespoons oil, 1 1/2 tablespoons water and 1 teaspoon baking powder. Eggs used for binding are found in recipes like burger patties and drop cookies.
The fixed interest rate for undergraduate Stafford loans first disbursed on or after July 1, 2016 and before July 1, 2017 is 3.76%. The rate for graduate students is 5.31%. Older Loans: Most Stafford loans taken out before July 2006 have variable rates that are capped at 8.25%.
Interest rates on Federal Stafford Loans are fixed. The current interest rates for new Federal Stafford Loans in 2015-2016 are 4.29% for undergraduate students and 5.84% for graduate and professional students. Interest rates are the same for subsidized and unsubsidized Federal Stafford Loans.