Answer:
ask to take a photo or bring that person to the museum
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.
Explanation:
Cast and drop shadows are another common way to add depth. Reflections work similarly in that a reflection appears on a different surface. The illusion of depth can be increased by making the shadow larger and lighter and further away from the object. Blurring the edges of shadows also increases the illusion of depth.
Answer:
False.
Explanation:
In the perspective of a point, the fixation point and the vanishing point are always the same.
