Blending? I might be think of something else...
1. A |V_| cadence is called<span>
<span>a. Authentic b. Half c. Plagal d.
Deceptive</span></span>
<span>The IV-I cadence is called a PLAGAL cadence. Although it is an effective
cadence, it isn’t as strong or complete as the perfect V-I, thus is may be
found in the middle of the composition, leaving the stronger cadence for the grand
finale. </span>
<span>
</span>
<span>2. The smallest unit of musical form that makes
sense on its own is a
a. Period b. Phrase c. Cadence d. Measure </span>
<span>The correct answer
is B. Phrase.
A Phrase is built from figures, motifs, and cells, and combining to form
melodies, periods and larger sections.
This title has been given by John D. White, but the idea has existed for
centuries, although the musical metric system used to be very different way
back in the days, in ancient times. </span>
<span>
</span>
<span>3. Two ____ put together as antecedent and consequent
are known as a _____.
a. Periods; Phrase b. Cadence; Phrase c. Phrases; Cadence d. Phrases; Period\</span>
<span>The correct answer
is D. Phrases; Period.
In fact, a Period if created by the combination of two Phrases, each of which beginning
with the same basic motif – as defined by the Oxford Companion to Music. The
origins of the concept of musical Periods can be found back in the 16th
Century.</span>
<span>
</span>
<span>4. Which of these cadence types is most likely
to occur at the end of a consequent phrase?
a. Authentic b. Half c. Plagal d. Deceptive</span>
<span>
The Authentic Cadence is the best one to end a consequent phrase. V (dominant) is
also the most common chord progression for a strong ending; it builds up tension,
which is then relieved when you move on to the I (tonic) chord. (This
progression is called V-I).</span>
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.
Mrs. Long asking what are you looking for today
