Roman architecture emphasized<em>grandeur</em>
<em>Hope I helped</em>
Not sure if this is helpful but The Chemistry Behind Candy Science
These two monosaccharides are glucose and fructose. Because of the sucrose molecule structure we can make all kinds of candy just using sugar and a liquid, and sometimes a bit of fat. When you heat the sucrose molecule to the right temperature it breaks apart and forms caramel.
Answer:
The answer is:
<em><u>the size of an object as compared to another object.</u></em>
Explanation:
Proportion refers to the relative size of parts of a whole (elements within an object). To create a good proportion is imperative the understanding of perspective, and the rule of three points.
Answer:
in a Smooth flowing manner, without breaks between notes
