Impact of Music of the Harlem Renaissance Upon the Artists of Today Ess

Impact of Music of the Harlem Renaissance Upon the Artists of Today   Ã‚  Ã‚  Ã‚  Ã‚  Musicians during the Harlem Renaissance created a style and movement that simply took Americans by storm. Musicians such as Duke Ellington and Louis Armstrong have inspired others all over the country. The Renaissance itself was not only an observation of life for African Americans, but it also showed Americans that they have a place in society. All of the musicians, writers, and artists shared a common purpose. This purpose was to create art that reflected the Afro American community. Through this era, African Americans provided themselves with their cultural roots and a promise for a better future. Music in this era was the beginning. It was the beginning of new life for musicians and African Americans.   Ã‚  Ã‚  Ã‚  Ã‚  All types of music require musicians. In the H.R (Harlem Renaissance), there were many who contributed to this new style of music known as jazz. These musicians all have their own style and form. Each of these styles has in some way influenced the evolution of jazz. Louis â€Å"Sachmo† Armstrong is recognized as the most famous trumpet player of this time. His â€Å"hot bop† style was heard in places like the Cotton Club and the Apollo Theatre. Everyone from all over the country would come to see him. Armstrong recorded such works as I’m in the Mood for Love, and You Rascal you (http://library.thinkquest.org/26656/english/music.html). Another famous person during this era was Coleman Hawkins, a saxophone player. Hawkins is recognized as the first great saxophonists of Jazz. His most famous work was a piece named Body and Soul (http://library.thinkquest.org†¦). Hawkins has also recorded with artists such as Thelonious Monk and Duke Ellingt on. Other people such as Bessie Smith, Josephine Baker, Duke Ellington, and â€Å"Dizzie† Gillespie have also made many contributions to the development of Jazz.   Ã‚  Ã‚  Ã‚  Ã‚  By the end of World War I, Black Americans were facing their lowest point in history since slavery. Most of the blacks migrated to the northern states such as New York and Chicago. It was in New York where the â€Å"Harlem Renaissance† was born. This movement with jazz was used to rid of the restraints held against African Americans. One of the main reasons that jazz was so popular was that it allowed the performer to create the rhythm. With This in Mind performers realized that there could no... ...ty statement, some of the feelings and expressions that were used during the beginning of the era have diffused. With this jazz has become weaker, but well known. Jazz will always continue to have character. Jazz will always be art. Jazz will always have a story to tell.   Ã‚  Ã‚  Ã‚  Ã‚  Though Jazz has changed, the background behind it still inspires those today. Even though each artist has their particular style or expression, they all can agree that music is art. They can all agree that Music is emotions and feelings. Through the years, just as all things do, Jazz and Bebop have grown and flourished across America and the World. All in all Jazz for African Americans opened the doors in America, jazz alone opened doors and ears all across the Earth. Sources cited Http://www.acns.nwu.edu/jazz/styles/bebop.html: Net Zero. 6-2-02 Http://www.geocities.com/Athens/Forum/4722/jazz.html: Net Zero. 6-2-02 Http://www.kennyg.com/biography.html: Net Zero 6-2-02 Http://library.thinkquest.org/26656/english/music.html: Net Zero. 6-2-02 Wintz, Cary D. The Harlem Renaissance. Houston Texas: Rice University Press, 1988 Http://www.wshs.fcps.k12.va.us/projects/im98/im981/jaz.htm: Net Zero 6-2-02

Investigation on Protein Denaturation

By y. c. pong Introduction: When you heat an egg, the egg white clump together and turned white. It is because the protein in egg white undergoes denaturation, the cross linkage(the hydrogen bonds, ionic bonds and disulphride bonds) which maintain the protein shape destructed, so protein lose its tertiary conformation. This denaturing process is very important, because before protein can be used in digestion they must be unfolded. Part A: denaturation of egg white Aim: To examine the factors on the effect of denaturation of egg white.Principle: As protein denaturation can be cause by several factors such as temperature, pH, salt concentration. In this experiment, we are examining how these factors affect the denaturation of protein. We use egg white, which is actually a solution of protein in water in this experiment. After the egg white had been dilute, the egg white solution can be put in 60? C and 80? C water bath to test for how temperature affects denaturation. It can be record by the time need for the first change of appearance.To find out how pH of affect denaturation, we can add dropwise the actetic acid to the egg white solution. Beside, the NaCl can also be add dropwise to egg white, to test for how salt concentration cause denaturation. Count the number of drop of solution added for an appearance change to occur. Observation: |60 ? C water bath |After 15 minutes, a pale yellow | | |semi-solid formed | |80 ?C water bath |After 2 minutes 30 seconds, a white jelly| | |like solid formed. | |1M acetic acid |After 10 drops of acid added, the | | |solution become pale yellow and clumping | | |of egg white occurs | |5M NaCl |After 27 drops of NaCl added, the | | |solution become yellow and clumping f | | |egg white occurs | |Add equal volume of water |No observable change | Discussion: Protein? s three dimension conformation is held by the interaction between its amino acids. This interaction included hydrogen bonds, ionic bonds and disulphride bonds. But in some extreme condition, such as high temperature, extreme pH, high salt concentration, the protein will be denaturate. It is because the cross linkage had been broken, the secondary and tertiary structure are alter.The protein now has primary structure as peptide bonds are strong enough not to be destructed. In our experiment, we observed that the egg white clump together after denaturation (either by heat, pH or salt concentration). It is because after the normal structure is destructed, some new bonding may be formed between proteins. They can have a big clump of proteins hooked together. That is the coagulation. In coagulation process, the egg white turned from transparent to a cloudy solution, because as the protein clump together, there are no much space for light the pass through, so it looks more cloudy.Besides, in 80 ? C boiling tube, the egg white turned white while at 60 ? C the egg white only clump to a yellow semi-solid. It is because at higher temperature more ki netic energy is provided for the molecules to vibrate, so the bondings are disrupted more greatly. So it can be concluded that a high temperature will have a stronger effect on denaturation. Part B: egg custard Aim: To measure the phrase transitions that occurs in denaturation of egg and milk as affected by temperature change. Principle:Egg and milk are the main ingredients of an egg custard, through baking an egg custard, we can examine the phase transition of transition of denaturation of egg and milk as affected by temperature. Result: After baking the egg custard for 30 minutes, the egg custard set to a yellow smooth gel. Discussion: The egg custard is at liquid phase before baking, and it turn to solid phase after baking. It shows that phase transitions of liquid to solid had occur in the denaturation process of egg and milk as affect by high temperature. The egg custard has a smooth and spongy texture.In the experiment, our egg custard is made of egg, milk, sugar only. Through applying of heat and manipulation, custards can become a viscous and semi-rigid gel, denaturation of the egg protein, causes a clumping of proteins, is primarily contribute for the thickening of the custard. Milk, although not as important as egg, but calcium ions present in the milk are also needed in order to form thicker custard. Sugar is also important to the viscosity and gel strength of custards. Sugar tends to increase the denaturation temperature of the egg proteins resulting in less stiff custard.The concentration of egg protein is proportional to the viscosity or gel strength of the custard. With increasing concentration, a custard sauce becomes more viscous and the gel strength of a baked custard firmer. A custard heated slowly begins to thicken at a lower temperature, thickens gradually over a wider temperature range and result in a smoother texture. Slow cooking can be achieved by placing the custard mixture in a water bath to warm to certain temperature before put int o the oven which has been skipped in our experimentPart C: denaturation of milk Aim: To examine the factors on the effect of denaturation of milk. Principle: Milk protein, similar with egg white, will also undergo denaturation in extreme condition. So acid and NaCl is added to milk respectively, to observe the changes and examine how pH and salt concentration affect denaturation. Then, they are place in a 80 ? C water bath, also a control tube is tube is put in water bath, to examine the effect of temperature on denaturation. Observation: original milk pH= 6. 63 1 M acetic acid |60 drops of 1 m acid had been added | | |The pH=4. 67 | | |There are white ppt formed. | |Half quantity of 1 M acetic acid added |30 drops of 1M acid added there are no | | |observable change. | | |And after heat for 2 minutes, there are | | |white precipitate formed. |1 ml of 5M NaCl |No observable changes soon after addition| | |of NaCl. There are little white | | |precipitate after heat for 8 minut es. | |control |No observable changes even after 20 | | |minutes | |Centrifugation tube |3 layers formed.The upper layer is | | |translucent, the middle one is white and | | |the bottom layer is white precipitate. | Discussion: There are 3 layers present in the centrifugation tube after centrifugation. The upper layer is the acetic acid we added, the middle layer is the milky serum, the bottom layer is the precipitate formed bring out by the addition of acid. There are 2 major components of milk, casein and serum .The casein contains phosphorus and will coagulate or precipitate at about pH 4. 6. The serum proteins do not contain phosphorus, and these proteins remain in solution in milk at pH 4. 6. So, when acetic acid added the pH drop to 4. 69 the casein precipitate so white precipitate is seen. The addition of NaCl only cause a little precipitation, shows decrease in pH has a greater effect on milk denaturation than increase in salt concentration. There are no observable change s in control because the protein are not yet denaturated in 80 ? C.Part D: yoghurt Aim: To experience the making of yoghurt and the theory of formation of yoghurt. Principle: As natural yoghurt is made from fresh milk without other ingredient added, it can be made by simply add a little yoghurt and milk together and incubate in 38 ? C incubator, which is a suitable temperature to make yoghurt. Yoghurt can be available for tasting after 1-2 days. Results: All milk turned into yoghurt, the sample is no longer liquid but is in semi-solid. The yoghurt is a bit sour than the original sample. Discussion:Yoghurt is made by fresh milk, but often some specific bacteria strains are introduce into the milk. The bacteria ingest natural milk sugars and released lactic acid as a waste product. The acid decrease the pH and cause the denaturation of milk protein during which the cross linkage between protein break and protein uncoiled. Then, the protein will tangle into a solid mass, yoghurt formed In our experiment, we mixed the 50 ml milk with 5 ml yoghurt to made the sample yoghurt instead of milk only . the 5 ml yoghurt is to provide the bacteria.Only a small amount of live yoghurt can is needed to inoculate a new batch of yoghurt because the bacteria can reproduce and multiple themselves during the yoghurt making process. Besides the incubator’s temperature is 38 ? C because it is the optimum temperature of bacteria to reproduce. The yoghurt newly made is more sour than the original sample. It may be due to the long incubation hours, as we had kept it over 48 hours. The bacteria ingest a higher % of milk sugar and release more lactic acid. To stop the incubation we can place the yoghurt in a refrigerator.

The Structure of American Film Industry Essay - 2262 Words

Outline the main changes the paramount decree effected on the structure of the American film industry and discuss the measures the ex-studios took to remain in control of the film market. nbsp;nbsp;nbsp;nbsp;nbsp;The period of the 1920’s to 1950’s where known as the studio era in Hollywood. A few major companies monopolized the industry through vertical integration when the film companies controlled all production distribution and exhibition. The majors determined which movies were shown in which theatres, choosing their own over others. The theatres were often palaces, about spectacle and a night out more than the movie itself. Marcus Loew said , â€Å"we sell tickets to theatres, not movies† (pg 113 , Hollywood cinema, Maltby R,†¦show more content†¦nbsp;nbsp;nbsp;nbsp;nbsp;Stars whos contracts were cut received tax breaks from investment credits in setting up their own production companies. â€Å"Burt Lancaster and his agent Harold Hecht formed the Hecht- Lancaster company in 1948 while Randolph Scott and producer Harry Joe Brown formed Ranown productions in 1955† (pg8 Hillier J , 1992, The New Hollywood). This rise in independe nt production did serve to diversify the industry as intended by the anti-trust cases. The film industry also took advantage of foreign government grants and cheaper labour by making films abroad. â€Å"between 1967 and 1972 some 45 % of the 1,200 features made by US companies- not all A pictures were made abroad† (pg8 Hillier J , 1992, The New Hollywood). The independents did not have the distribution facilities the majors had and their companies were set up to produce only one or two movies at a time. The big studios stepped in to co-finance the distribution of independent productions. â€Å"The rolling production programme of the studio system was replaced by one-off independent productions backed by a studio for all or part of their financing† (pg 9 Hillier J , 1992, The New Hollywood). As well as finance the studio backing the independent production would also rent them studio facilities. nbsp;nbsp;nbsp;nbsp;nbsp;The studios possessed lucrative assets from the studio era. 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