Musical note standardised at 440 Hz, lying in the octave containing notes from C (middle C) to B. The lowest note on most pianos is A, the highest C. The MIDI system for electronic musical instruments and computers uses a straight count starting with note 0 for C at 8.1758 Hz up to note 127 for G at 12,544 Hz. A written note can also have a note value, a code that determines the note's relative duration. In order of halving duration, they are: double note (breve); whole note (semibreve); half note (minim); quarter note (crotchet); eighth note (quaver); sixteenth note (semiquaver).;
Note by Note cuisine Note by Note cuisine Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer". According to Hervé This, Note by Note cuisine began in 1994. In the French edition of "Scientific American", This wrote that he dreamt of the day when recipes gave advice like "add to your bouillon two drops of a 0.001 percent solution