Search results
Results from the WOW.Com Content Network
A form of microtone known as the blue note is an integral part of rock music and one of its predecessors, the blues. The blue notes, located on the third, fifth, and seventh notes of a diatonic major scale, are flattened by a variable microtone. [100]
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.
The vibrating microtome operates by cutting using a vibrating blade, allowing the resultant cut to be made with less pressure than would be required for a stationary blade. The vibrating microtome is usually used for difficult biological samples. [18] The cut thickness is usually around 30–500 μm for live tissue and 10–500 μm for fixed ...
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).
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.
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).
Social sciences including anthropology, ethnography, and archaeology have long investigated human interactions with living things. Anthropology and ethnography have traditionally studied these interactions in two opposed ways: as physical resources that humans used; [3] and as symbols or concepts through totemism and animism. [5]