Abstract The study explores various compositional techniques in John Cage¡¦s "Sonatas and Interludes for Prepared Piano." In the music not only does the composer develop his individual styles, but also uses traditional idioms. In this composition, Cage displays different methods that are used to create a sense of indeterminacy. His use of time proportion, form and Micro-Macrocosmic Structure in the work breaks away from tradition idioms. This technique of composition reflects important characteristic in Cage¡¦s oeuvre. Thus, Cage holds the important status in the piano and in the history of Western music. The thesis consists of four chapters: Chapter one provides an overview of the American social movements in relation to the music of twentieth-century, investigating the influences on Cage¡¦s compositions. Chapter two deals with works in different stages, discussing the characteristics and related process in the works. Chapter three provides a detail analysis of "Sonatas and Interludes for Prepared Piano." Chapter four summarizes the findings of this research.

John Cage ¡]1912-1992¡^, American composer who received most attention on the development of 20th century music. His new concepts of music transformation gave tremendous influence to the 20th century music development. In 1940, Cage was invited to compose for dance, in the process, he applied the experience of studing with Henry Cowell; completed the first prepared piano work, Bacchanale. The apex of composing prepared piano works was from 1942 to 1952. Cage all together composed twenty pieces for prepared piano. Prepared piano is a concept that changes the timbre and pitches of traditional piano by insert some preparations, like bolts, screws, rubbers or woods into the strings. According to the material quality, these preparations that Cage used including five types, hardware, woods, rubbers, plastics and clothes. We can make piano to produce timbre like percussions through these preparations. Besides introduction and conclusion, this research consists of three parts. Part one discusses the development of avant-garde and non-traditional piano techniques in America in 20th century. Part two discusses Cage¡¦s life to realize the multiformity of his composition ideas. Part three discusses the origination of prepared piano, and takes Mysterious Adventure as example to explore the type materials of preparation and the similarities with gamelan music.

Thesis (M.S.)--Universidad de Puerto Rico, Recinto Universitario de Mayagüez, 2004. / Tables. Printout. Abstract in Spanish and English. Includes bibliographical references (leaves 59-61).

Thesis (B.A.) Summa Cum Laude--Butler University, 2000. / Includes bibliographical references (leaf 59).

John Cage, (1912-1992) pioneer in new music, innovator, inventor of the happening and philosopher, writer and artist was one of the most creative forces of the twentieth century. His earliest works were 25-tone contrapuntal compositions. He later developed a strong interest in writing for percussion ensembles and collected instruments that were both found and made. He conducted his own percussion orchestras and discovered that they were the answer to his philosophy of the sounds of the future. He considered percussion music the transition from keyboard-influenced music to music which allowed for all sounds and silences. From 1939-1951 John Cage composed several works for prepared piano that used time as a structural device. Many of these works were written for the dance in collaboration with Merce Cunningham. This document addresses the historical significance of these works and relates Time to other areas that influenced Cage--including Zen and the Dance. This document provides descriptive analyses of Bacchanale, Music for Marcel Duchamp and selected Sonatas from the Sonatas and Interludes. To this writer's knowledge there have not yet been any analyses of Bacchanale or Music for Marcel Duchamp. The analyses reveal Cage's primary structural techniques in which he uses duration of spaces of time. Time lengths and the square root method appear to be the most important. These techniques first appeared in Imaginary Landscape #1 and First Construction in Metal--both dating from 1939. A brief description of all his prepared piano works is included to demonstrate Cage's commitment to rhythmic structuring. All of these works have been studied by this writer and several have been performed in concert by this writer. These include: Music for Marcel Duchamp, Primitive, For a Valentine Out of Season, A Room, Prelude for Meditation, Amores (Movements I and IV), and selected Sonatas from Sonatas and Interludes. A section has been included which explains the nature of materials used for preparations and their timbral effects. A Conclusion is provided demonstrating that Cage chose rhythm over harmony to structure his music. This information is drawn from the influences on Cage, his early percussion works, procedures employed in the percussion works and transferred to the prepared piano and the influence of dancers and Oriental philosophy. An Appendix is included with charts of the Sonatas. A Bibliography which shows the references consulted is included.

Thesis (Ph.D.)--Tufts University, 2002. / Adviser: Holly Taylor. Submitted to the Dept. of Psychology. Includes bibliographical references (leaves 111-115). Access restricted to members of the Tufts University community. Also available via the World Wide Web;

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Vitamin C occurs in relatively high concentrations in fresh and processed fruits and vegetables but is found to a lesser extent in animal tissues and animal-derived products. Nearly 90 % of vitamin C in the human diet is obtained from fruits and vegetables but this can be indirect by way of commercially prepared fruit juices. These juices are often enriched with vitamin C which has been synthetically prepared. There is a wide range of such juices on the New Zealand market, and they are a significant source of dietary vitamin C for many in the population. The focus of this research is on the Keri range of juice products.The present study monitors the fate of vitamin C during storage of Keri juices up to the best-before date, and under a range of other storage and consumption situations. Two methods were adopted for determining ascorbic acid (AA, the chemical identity of vitamin C). These were the titrimetric method, which is based upon the reduction of the dye 2,6-dichlorophenolindophenol by AA in acidic solution, and liquid chromatography, which is used to separate AA from its immediate oxidation product dehydroascorbic acid. In the latter method these two analytes can be measured independently. The liquid chromatography was less successful than the simpler titrimetric method, so most of the work was done by titration. However, the concentration of dehydroascorbic acid, which has vitamin C activity in vivo, remained uncertain. Moreover, the titrimetric method could not be applied to juices with high purple anthocyanin concentrations, like blackcurrant, because the colour change at the titration end point could not be detected. pH adjustment to change colour was ineffective, and decolourisation with charcoal led to the rapid and complete destruction of AA. The concentration of AA in Keri juices at the time of manufacture were always much higher than claimed on the labels. Storage for up to nine months at room temperature resulted in a loss in AA of between 37 and 68 %, depending on the juice and exposure to fluorescent light. However, the time of storage was a much more dominant factor than light exposure. The kinetics of loss, straight lines, were most easily explained by an aerobic model of AA degradation from oxygen diffusing across the polyethylene tetraphthalate bottle wall. Overall, the label claims made were defensible in terms of the best-before date, because it took at least 100 days of storage before the AA concentration in the most susceptible juices fell below the claimed value. This is because these drinks are fast moving consumer goods and storage beyond 100 days is unlikely. (Nonetheless, the supplier (Keri Juice Company) has since adopted its new unitised method of formulating juice. This has resulted in an initially higher concentration of vitamin C as compared to the juices under investigation.) In the nine months storage experiment there was some evidence for the presence of dehydroascorbic acid in blackcurrant drinks, but not in another three juices. Pasteurisation during preparation of these drinks resulted in up to 7 % loss of AA, probably due to oxygen dissolved in water, and accelerated by heat of pasteurisation. Higher temperatures in later storage also accelerated losses. Progressive exposure of juice to air during simulated consumption of 3 L bottles over a week also accelerated losses. Finally, exposure to sunlight in a diurnal temperature environment accelerated losses five-fold higher than in total darkness. Filtration of ultraviolet light approximately halved the loss due to sunlight. Overall however, it can be concluded that AA in the Keri range of juices is very resistant to degradation of AA.

This retrospective study’s aim was to examine the success rate of prepared and unprepared sealants at different ages of placement, and to determine if caries risk played a role in the sealants’ success. Data was collected from 1,173 first molars subjects from a private pediatric dental clinic (Children’s Dental World, Winnipeg, Manitoba). These were categorized based on initial treatment types (unprepared sealants (55%), prepared sealants (38%), and non-treated (7%)), and then further analyzed by their initial caries risk (low (27%) or moderate-high (73%)). Treatment failure and success were assessed at 12-months and 24-months post-treatment. Overall, in a 24-month period, both sealant methods were found to be highly successful with an overall average of 97% at 12-months and 93% at 24-months. The prepared sealants method statistically did not have significantly more failures (3.24% and 4.31%) than unprepared sealants (3.67% and 2.71%) at both recall periods. There were more failures for the sealants when placed at age 5, 6, and 7 years (5.54% and 5.88%) at 12-months and 24-months. Initial and change in caries risk status did not seem to have an impact on the overall success rate of sealants. The highest success rate for sealed molars was found when subjects consistently remained at low caries risk over the 24-month period (Group 1 97.60%) but it was found to be statistically insignificant. Overall, both sealant methods are highly successful in preventing occlusal caries on first permanent molars, regardless of caries risk. / October 2015

Vitamin C occurs in relatively high concentrations in fresh and processed fruits and vegetables but is found to a lesser extent in animal tissues and animal-derived products. Nearly 90 % of vitamin C in the human diet is obtained from fruits and vegetables but this can be indirect by way of commercially prepared fruit juices. These juices are often enriched with vitamin C which has been synthetically prepared. There is a wide range of such juices on the New Zealand market, and they are a significant source of dietary vitamin C for many in the population. The focus of this research is on the Keri range of juice products.The present study monitors the fate of vitamin C during storage of Keri juices up to the best-before date, and under a range of other storage and consumption situations. Two methods were adopted for determining ascorbic acid (AA, the chemical identity of vitamin C). These were the titrimetric method, which is based upon the reduction of the dye 2,6-dichlorophenolindophenol by AA in acidic solution, and liquid chromatography, which is used to separate AA from its immediate oxidation product dehydroascorbic acid. In the latter method these two analytes can be measured independently. The liquid chromatography was less successful than the simpler titrimetric method, so most of the work was done by titration. However, the concentration of dehydroascorbic acid, which has vitamin C activity in vivo, remained uncertain. Moreover, the titrimetric method could not be applied to juices with high purple anthocyanin concentrations, like blackcurrant, because the colour change at the titration end point could not be detected. pH adjustment to change colour was ineffective, and decolourisation with charcoal led to the rapid and complete destruction of AA. The concentration of AA in Keri juices at the time of manufacture were always much higher than claimed on the labels. Storage for up to nine months at room temperature resulted in a loss in AA of between 37 and 68 %, depending on the juice and exposure to fluorescent light. However, the time of storage was a much more dominant factor than light exposure. The kinetics of loss, straight lines, were most easily explained by an aerobic model of AA degradation from oxygen diffusing across the polyethylene tetraphthalate bottle wall. Overall, the label claims made were defensible in terms of the best-before date, because it took at least 100 days of storage before the AA concentration in the most susceptible juices fell below the claimed value. This is because these drinks are fast moving consumer goods and storage beyond 100 days is unlikely. (Nonetheless, the supplier (Keri Juice Company) has since adopted its new unitised method of formulating juice. This has resulted in an initially higher concentration of vitamin C as compared to the juices under investigation.) In the nine months storage experiment there was some evidence for the presence of dehydroascorbic acid in blackcurrant drinks, but not in another three juices. Pasteurisation during preparation of these drinks resulted in up to 7 % loss of AA, probably due to oxygen dissolved in water, and accelerated by heat of pasteurisation. Higher temperatures in later storage also accelerated losses. Progressive exposure of juice to air during simulated consumption of 3 L bottles over a week also accelerated losses. Finally, exposure to sunlight in a diurnal temperature environment accelerated losses five-fold higher than in total darkness. Filtration of ultraviolet light approximately halved the loss due to sunlight. Overall however, it can be concluded that AA in the Keri range of juices is very resistant to degradation of AA.