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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.4heartssample

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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 £l 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 / £l v) cos £c

where £c = 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 £i
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

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Equal Loudness Graph

 

Unicond for Balance and Realism

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Ask advice, and use our own common sense in regards of perfection.

 

 

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

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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 Åé·|

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.

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