<span>The Rocco style in 18th-century european art is considered to be a development of the baroque. it was favored by the aristocracy, and it featured pastel colors, small scale, and a playful quality.</span>
It would be option C! Hope that helps
The element of classic pieces that neoclassical artists seek to replicate is precision, balance, and rationality. Neoclassical is the aesthetic art of Greece and Rome.
<h3>What is neoclassical art?</h3>
Neoclassical art is mainly famous for powerful painting and other visual arts. It took the shape of a concentration on stark linear design in the depiction. Classical ideas and subject matter in painting, as well as the use of archaeologically precise locations and attire.
Thus, the right option is D.
For further details about neoclassical art refer to this link:
brainly.com/question/13000856
<span>1) True macro photography is calibrated close ups of subject to image ratios of 1:1, 1:2, 1:3 or 1:4.
2) The advantages is that you can shoot very close up, yet still be used as a conventional lens
3) Extension tubes allow you to focus close to a subject without spending the money for a macro lens. NO image aberrations are produced using them
4) Macro filters (called diopters) create a lot of aberrations, especially at the edges of the images
5) Flowers are accessible
6) It is important to know what each insect is that you shoot so you can identify them in the keyword you add to the image files metadata and some can be dangerous
7) Shoot insects early in the morning when it is cool. They will not move around too much, so are easier to compose in the cameras frame
8) Do this own your own.
9) I shoot macros as part of the photographic services I offer. They can be of gross specimens, stamps or coins, even jewelry
10) The challenges are getting enough depth of field, keeping the camera steady and maintaining precise image to subject ratios when required. Unless macro photography is indicated in the assignment, there is no special advantage or disadvantage to shooting macro photographs.</span>
Answer:
Adjusting the number of servings of a recipe is called scaling, and broadly speaking, it involves multiplying (to increase) or dividing (to decrease) the quantities of the individual ingredients in the recipe.
Explanation:
More often, though, you're not making exponentially bigger recipes, you're simply looking to double, or quadruple, or maybe halve, a recipe. And the recipes that best lend themselves to this kind of manipulation are soups, sauces, and stews. With that said, multiplying seasonings can also prove tricky. If you're making a quadruple batch of spaghetti sauce, you might not need four times the salt; start with twice the salt and taste as you go.
Dont know if it helps
