Answer:
Weird question but ok...
Explanation:
The bacteria digest the milk sugar (lactose), producing lactic acid as a result. Lactic acid causes the casein to curdle, or separate into lumps, and gives the milk a sour smell. Cheese is made the same way — by curdling milk — except the milk is curdled on purpose. Most cheese is made in factories.
Do you want the note? Because if so your looking for a B! Hope this helps!
<span>B and C are correct. Raphael’s first art teacher, Perugino, was a Renaissance painter, not a medieval artist. He painted a stanze in the Vatican, now known as the ‘Raphael rooms’. He was a painter and architect at St Peter’s Basillica, but he was not an archaeologist.</span>
The <span>Italian Renaissance artists used linear perspective to convey a sense of depth in their works. It is a mathematical understanding of a painting, which has to have a vanishing point - it is a point where all the lines, which constitute the vastness of the space, converge. Along the lines, we see the depth in the space. For example, if we are looking at a room, the objects closer to us, as viewers, would be bigger, and those that are far away would be smaller. We would be able to literally draw lines through the painting, which would intersect at a point - and that's what the Renaissance artists did, before even starting to paint.</span>
Answer:
Because of Raphael's fascination to Michael Angelo's and Leonardo Da Vinci's works, Raphael seems to create some sort a fusion between Michael Angelo's and Leonardo Da Vinci's style into his.
In all of Raphael's work, we can always find the communicative and expressive measures from Leonardo, and dynamic-cultural quality sculpture from Angelo.
