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Microtonality is the use in music of microtones — intervals smaller than a semitone, also called "microintervals".It may also be extended to include any music using intervals not found in the customary Western tuning of twelve equal intervals per octave.
Wilhelm His Sr. (9 July 1831 – 1 May 1904) was a Swiss anatomist and professor who invented the microtome.By treating animal tissue with acids and salts to harden it and then slicing it very thinly with the microtome, scientists were able to further study the organization and function of tissues and cells under a microscope.
Microtechnique is an aggregate of methods used to prepare micro-objects for studying. [1] It is currently being employed in many fields in life science. Two well-known branches of microtechnique are botanical (plant) microtechnique and zoological (animal) microtechnique.
A semitone is thus made of two steps, and three steps make a three-quarter tone or neutral second, half of a minor third. The 8-TET scale is composed of three-quarter tones. Four steps make a whole tone. Quarter tones and intervals close to them also occur in a number of other equally tempered tuning systems.
12-tone equal temperament chromatic scale on C, one full octave ascending, notated only with sharps. Play ascending and descending ⓘ. 12 equal temperament (12-ET) [a] is the musical system that divides the octave into 12 parts, all of which are equally tempered (equally spaced) on a logarithmic scale, with a ratio equal to the 12th root of 2 (≈ 1.05946).
The Pythagorean comma can be also defined as the difference between a Pythagorean apotome and a Pythagorean limma [4] (i.e., between a chromatic and a diatonic semitone, as determined in Pythagorean tuning); the difference between 12 just perfect fifths and seven octaves; or the difference between three Pythagorean ditones and one octave.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger ; however, not all things that are edible constitute as human food.