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Laura Carson
ArtsArts
a short essay discussing the characteristics of early Italian Baroque art and the movement's relationship with Renaissance and Classical art.
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Kianna Donaldson
ArtsArts
Who was Johann Gutenberg? a. the inventor of the moveable printing press b. a famous woodcut artist c. an artist known for his shading ability d. all of the above
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Boston
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Who was the concert music composer who was influenced by both jazz music and traditional music?
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Ray Mora
ArtsArts
Find the 15 x 29 ft. mural created for the husband of Beatrice d'Este?
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Kaden Cochran
ArtsArts
What is true about analyzing art?
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Stacy
ArtsArts
Complete the half step/whole step pattern for the major scale: W Wh,
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Dusty
ArtsArts
Why did the gothic master builders use geometric line and patterns in their design?
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Ralph Brown
ArtsArts
In operant conditioning, the most important aspects for the learning to take place are the
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Amazon
ArtsArts
What is the device used by renaissance composers to depict in music the words or ideas of a text?
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Lilian Young
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What is the lithography technique?
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Emma Valdez
ArtsArts
What should early childhood education educators do to encourage dual language learners success in school?

1. Include their home language is in school

2. Encourage them to use only English in school

3. Begin early literacy instructions at a lower level

4. Expect linguistic performance to equal that of same age peers by age four
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Akira
ArtsArts
How can you lower and soften the intensity of a color? A. Add gray to the color. B. Add tan to the color. C. Put a complementary color near the color. D. Add a primary color.
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Keith Roy
ArtsArts
Which techniques did Renaissance artists use in artworks?
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Tigger
ArtsArts
How does edward hopper create emphasis in his painting nighthawks?
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Brooklynn Leblanc
ArtsArts
Concerning meat fabrication in general, which statement is true? A. Successful meat fabrication requires extensive knowledge of animal anatomy. B. Rib and loin contain the most tender cuts. C. Shoulder cuts tend to be more expensive than loin cuts. D. There are no general similarities among cuts from veal or venison.
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