Answer:
It causes the object to slow down or stop.
Explanation:
Friction is a unknown force pressing against another force slightly, making the moving object slow down.
Hope I help :)
It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
A. the location and strength of the earthquake
