Well, its easy.. they learn to count<span> the beats. 1 whole </span>note<span> = 2 half </span>notes<span> = 4 quarter</span>notes<span> = 8 eighth </span>notes<span> = 16 sixteenth </span>notes. Keep that in mind while looking at these examples. First off, looking at the time signature you know that there are 4 quarternotes<span> per </span>measure<span>.</span>
This painting is significant for art history because it challenged the conventions of landscape painting. It is a representation of a natural scene, but nature itself isn't the real background for the painting. The background is the painter's personality and inner psychological struggle. The wheatfield is strikingly yellow, against the deep blue color of the sky, leaving an impression of uneasiness and agitation, rather than serenity. The scene is an epitome of deep, unresolved mental anxiety, from which there is no way out. The middle road, central to the painting's composition, leads nowhere.
Mannerism is a 16th-century aesthetic movement that manifested itself mostly in painting, sculpture, and architecture, but also in poetry, literature, theater, and music, so option (d) is the correct answer
<h3>What are the primary characteristics of mannerism?</h3>
Mannerism is defined by exquisite and refined compositions and poses with delicately twisted or warped figures in the visual arts.
To represent the image of intricacy and eloquence, it departed from the principles of proportions, and the characteristics of the people exhibited would be spread and twisted, painted as longer than usual.
Compositions were <u>asymmetrical</u> and <u>off-balanced</u> in all of these depictions, yet they aimed for grace and richness.
For more information about mannerisms, refer below
brainly.com/question/8732999
Answer:
D
Explanation:
Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield).
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.
