最和諧、 讓人感到輕鬆平靜的聲音皆來自於自然。以研究自然科學中的物理學與聲學為基礎，重現清晰自然的聲音。
讓人們重新聽到音樂及自然界聲音清晰的本質。
噴泉的聲音。
Balance, harmony and truth are in nature.
Music is an art form consisting of sound and silence. Elements of sound in music are pitch (which governs melody and harmony), rhythm (and its associated concepts tempo, meter, and articulation), dynamics, structure, and the sonic qualities of timbre and texture.
The creation, performance, significance, and even the definition of music vary according to culture and social context. Music ranges from strictly organized compositions (and their recreation in performance), through improvisational music to aleatoric forms. Music can be divided into genres and sub-genres, although the dividing lines and relationships between music genres are often subtle, sometimes open to individual interpretation, and occasionally controversial. Within "the arts", music can be classified as a performing art, a fine art, or an auditory art form.
自然科學各領域
物理學 | 天文學 | 地球科學 | 化學 | 生物學 | 生態學
Preview/簡介
Category/領域及分類
物理>經典力學>聲能
The sound energy q results from the integral particle velocity v of the surface A , whereby only the portions perpendicularly to the surface acoustic velocity are important.
The sound energy flux marks the volume of the transmitting medium (air), which - caused by the excess sound pressure - and flows per time unit (1 s) by a surface A.
The sound energy flux is the average rate of flow of sound energy for one period through any specified area.
In a medium of density ρ for a plane or spherical free wave having a velocity of propagation v, the sound energy flux through the area A corresponding to an effective sound pressure p is
J = (p2A / ρ v) cos θ
where θ = the angle between the direction of propagation of the sound and the normal to the area A.
Sound measurements
Sound pressure p
Sound pressure level (SPL)
Particle velocity v
Particle velocity level (SVL)
(Sound velocity level)
Particle displacement ξ
Sound intensity I
Sound intensity level (SIL)
Sound power Pac
Sound power level (SWL)
Sound energy density E
Sound energy flux q
Acoustic impedance Z
Speed of sound c
物理?基本理?：(from Wiki)
力學：經典力學 - 天體力學 - 連續介質力學 - 聲學
熱學：熱力學 - 統計物理學
電磁學：電學 - 磁學 - 電動力學（電磁場與電磁波）
相對論：廣義相對論 - 狹義相對論
量子力學：量子場論 - 量子信息
聲音的原理
聲音是一種物理現象。當演奏樂器、或者敲擊桌面時，他們的振動會引起介質——空氣分子有節奏的振動，使周圍的空氣產生疏密變化，形成疏密相間的縱波，這就產生了聲波，這種現象會一直延續到振動消失為止。
聲音作為波的一種，總可以被分解為不同頻率不同強度正弦波的疊加。這種變換（或分解）的過程，稱為傅立葉變換(Fourier Transform)。因此，一般的聲音總是包含一定的頻率範圍。人耳可以聽到的聲音的頻率範圍在20到2萬赫茲之間。高於這個範圍的波動稱為超聲波，而低於這一範圍的稱為次聲波。狗和蝙蝠等動物可以聽得到高達16萬赫茲的聲音。鯨和大象則可以產生頻率在15到35赫茲範圍內的聲音。
common sense n.
Sound judgment not based on specialized knowledge; native good judgment.
[Translation of Latin s?nsus comm?nis, common feelings of humanity.]
http://www.answers.com/topic/common-sense
Less is More
Five classical senses
Sight
Sight or vision is the ability of the brain and eye to detect electromagnetic waves within the visible range (light) interpreting the image as "sight." There is disagreement as to whether this constitutes one, two or three senses. Neuroanatomists generally regard it as two senses, given that different receptors are responsible for the perception of colour (the frequency of photons of light) and brightness (amplitude/intensity - number of photons of light). Some argue[citation needed] that stereopsis, the perception of depth, also constitutes a sense, but it is generally regarded as a cognitive (that is, post-sensory) function of brain to interpret sensory input and to derive new information. The inability to see is called blindness.
Hearing 體會
Hearing or audition is the sense of sound perception. In humans, it results from tiny hair fibres in the inner ear detecting the motion of a membrane which vibrates in response to changes in the pressure exerted by atmospheric particles within a range of 20 to 22000 Hz, with substantial variation between individuals. Sound can also be detected as vibrations conducted through the body by tactition. Lower and higher frequencies than that can be heard are detected this way only. The inability to hear is called deafness.
Taste
Taste or gustation is one of the two main "chemical" senses. It is well-known that there are at least four types of taste "bud" (receptor) on the tongue and hence there are anatomists who argue that these constitute four or more different senses, given that each receptor conveys information to a slightly different region of the brain. The inability to taste is called ageusia.
The four well-known receptors detect sweet, salt, sour, and bitter, although the receptors for sweet and bitter have not been conclusively identified. A fifth receptor, for a sensation called umami, was first theorised in 1908 and its existence confirmed in 2000[3]. The umami receptor detects the amino acid glutamate, a flavor commonly found in meat and in artificial flavourings such as monosodium glutamate.
Note that taste is not the same as flavor; flavor includes the smell of a food as well as its taste.
Smell
Smell or olfaction is the other "chemical" sense. Unlike taste, there are hundreds of olfactory receptors, each binding to a particular molecular feature. Odor molecules possess a variety of features and thus excite specific receptors more or less strongly. This combination of excitatory signals from different receptors makes up what we perceive as the molecule's smell. In the brain, olfaction is processed by the olfactory system. Olfactory receptor neurons in the nose differ from most other neurons in that they die and regenerate on a regular basis. The inability to smell is called anosmia.
Touch
Touch, also called tactition or mechanoreception, is the sense of pressure perception, generally in the skin. There are a variety of pressure receptors that respond to variations in pressure (e.g., firm, brushing, and sustained). The inability to feel anything or almost anything is called anesthesia. Paresthesia is a sensation of tingling, pricking, or numbness of a person's skin with no apparent long term physical effect.
