Sixty-fourth note going downward when the note is above or on the middle line of the staff. When the note head is below the middle line the stem is drawn to the right of the note head going upward. A single 64th note is always stemmed with flags, while two or more are usually beamed in groups . A similar, but rarely encountered symbol is the sixty-fourth rest (or hemidemisemiquaver rest, shown on the right of the image) which denotes silence for the same duration as a sixty-fourth note. Notes shorter than a sixty-fourth note are very rarely used, though the hundred
Note by Note cuisine two Note by Note Dinners served by chefs of the At-Sunrice Global Chef Academy, in Singapore, to Ministers, Ambassadors and other distinguished guests Now, note by note is regularly taught in some universities, including AgroParisTech and the Dublin Institute of Technology, whereas the International contest goes on every year at AgroParisTech. Ingredients used in Note by Note cuisine are called compounds, which include water, ethanol, sucrose, protein, amino acids and lipids. For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water, anthocyanins (for colour), sugars, ethanol, amino acids (for flavour), glycerol, phenols,