Chapter 2. Gray book | Chapter 3. Gray book | Chapter 6. Green art talk book | Define | Define |
---|---|---|---|---|
Chaplet
Either a garland or wreath worn on a persons head
|
Sugar, acidifier, bactericide
What three main ingredients are in floral food
|
Hue
Another name name of color
|
Primary
You can't mix any colors together
|
Violet
Yellow is oppite of
|
Garland
Is a strand or roping of plants that can be shaped defending on the place and the designer
|
Sugar
Supplemental food source
|
Tint
A hue plus white
|
Secondary
Creating by mixing two primary colors
|
Warm
Colors are red orange and yellow
|
English tradition
In what period did the topiary designs were introduced
|
Acidifier
Inhibits stem plugging by preventing future microbial growth, lowers the pH of water
|
Shade
A hue plus black
|
Neutral
Colors are black, white, gray, and brown
|
Cool
Colors are blue green and violet
|
Formal or classical (tikka and Shaka), informal or naturalistic style ( nageire and moribana) and abstract or freestyle
Ikebana, or Japanese floral design is divided into three main classification
|
Bactericide
Kills any bacteria present in the vase or on the stems
|
Monochromatic
Color schemes that uses one hue plus the tints and shades of that hue
|
Green
Red is opposite of
|
Color scheme
Way of organizing colors in a pleasing matter
|
Strewing
Scattering of flowers and loose petals at banquets and festivals
|
It will get air bubbles, it could also damage the foam
Why don't you push the foam under water
|
Complimentary
Two colors opposite from each other on the color wheel are in color scheme
|
Blue
Orange is opposte of
|
Variety
Concerned with difference or contrast
|