The stability of an egg white foam can be studied.

Adding acid to egg white makes the foam more stable, but it takes more time to beat it.Cream of Tartar is more stable than acetic or citric acid.The best time to add acid is during the first part of the beating period.

Which of the following fixes an egg white foam?A more common approach to stabilizing egg white foam is to add cream of tartar.The time it takes to form a foam is shortened by the lowering of the egg white's pH.The volume of egg white foam is affected by temperature.

When sugar is beaten into an egg-white foam, it forms a film on the surface of the air bubbles.The film prevents the proteins from drying out.You can beat the egg whites if you add sugar.

Egg whites can swell up to eight times their initial volume when whipped.The acidity of cream of Tartar helps egg whites achieve their full volume potential, and helps hold on to water and air.