Answer:
True
Explanation:
When making tempera, the content egg yolk is used to bind the power pigment and water (same amount as the yolk). Egg white is not used, and it should be completely removed from the yolk. The ingredients are mixed until the consistency is reached.
As the egg yolk dries fast, usually some fermentation agent (like vinegar) is added in small amounts, to prevent drying and cracking on the painting. The fast-drying prevents the blending or correcting, so the art is done with strokes over strokes.
If stored correctly, paintings done with tempera can last a long, as some from the early centuries are still preserved. Tempera was used a lot during the High Renaissance.
