Take a small quiz of each subject and have someone grade it and then you will know the answer to your question
D. a firm that has some control over the price of the product it sells
What affects the egg coagulation in custards and creams!
Answer: Sugar is also important to custard as the addition of it in a recipe results in a softer custard. Sugar also increases the coagulation temperature and time. Don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn" into hard little lumps that detract from your creamy custard.