Answer:
Amen
Explanation:
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It will be porous without a glaze & will not hold water. Properly mix? The clay? It won’t stand up to the heat of the kiln. Will crack or break
Answer:
Acid delays coagulation, which means that there is more time for air to get trapped in amongst the proteins, resulting in a lighter meringue. The acids usually added to meringue are white wine vinegar, lemon juice, or cream of tartar. Fresh eggs are more acidic than old ones, so these help too
Explanation: