Tring School Music Lessons

Ep 33 How to Sing Mix Part 1

How to sing mix, or how to sing with a mixis a very common question. Inside this tutorial, I'll define and demonstrate mix. Warning:normally I try to avoid this, but in this tutorial I get a little 'geeky' about singing.(Vocal geek) Hi, I'm Chuck Gilmore with Power To Sing. How to sing in a mix. Well, whatis a mixé A mix is a mixture or blend of at least two things. When singing, you're ina mix if you have a mixture of chest voice and head voice. Ahahah. If you sing onlywith chest voice, you have no mix. Ahhhh. If you start in chest and sing higher andbreak or flip into falsetto, you have no mix. Ahahah.because you've lost the connectionto your chest voice. If, when singing, you

bring falsetto down into the area of the chestvoice that is supposed to be chest, there is no mix. It's only falsetto. Ahahah. Amix can only exist if the vocal cords remain connected. If your vocal cords break intofalsetto and you do not reconnect, you have no mix. It's only falsetto. Ahahah. Mixis made with connected vocal cords and a blend of chest resonance and head resonance. Now,where is mix in the voiceé There are several schools of thought about when and where you'rein mix. Some define mix as only occurring in the vocal bridges, passaggi. When singingin chest voice, as you sing higher, and while keeping the vocal cords together, the resonancebegins to move higher from your chest into

your head cavities. The resonance splits sothere's a mixture, or a mix of both chest and head resonance. This split occurs in thebridge or passaggi. After getting through the first bridge the singer encounters a secondbridge and then a third bridge. For women, there are even more bridges. With each bridge,there is a blend of overtones from the register below and the register above. Lower overtonesdamping, or dropping out and higher overtones coming in. As a result of this process, manybelieve that mix is only occurring in the actual bridges. Some believe if the vocalcords remain connected while the resonance has split into both chest and head cavitiesthat mix is always present, both in and in

between the bridges. In other words, everythingis mix. At this point in my singing and teaching, I think it's a combination of these two. Pavarottiis reported to have said that singing was like a repeating figure 8. Seth Riggs concluded,and I believe like Seth, that Pavarotti was describing the repeated narrowing into thebridge and the opening into the new register and so on upward. In my opinion, if the vocalcords remain connected, there's always some chest residue, even if it's very slight. Soeven in the highest head voice, if the cords have remained connected, that seems like mixto me, even if it's 100 to 1, it's still a mix. At a certain point, if the cords remainconnected, does it really matter if we say

it's mix or connected super head voiceé Theproblem is, what happens to mix when you sing down below the first bridge into chesté Well,you could definitely bring mix down into the chest register. So, I understand how thatcan be mix, but in most voices, you can only do that so long before the chest voice takesover. How, then, can that be a mixé A third concept that has helpful for me, is 'maintainingthe verticalquot;.(Vocal Geek) This is mentioned in the book, quot;The Voice of the Mind', by E.HerbertCaesari. Imagine a vertical sound beam started by the vocal cords and shootingupward into the mouth. In head voice, this resonating sound beam, if it maintains thevertical direction, will angle slightly backward

and penetrate into the head cavities abovethe mouth. Ahhh. Ahahah. In chest, there is still a vertical sound beam, but it beginsto angle slightly forward and engage the hard palette. In my opinion, to lose the verticalwhile in chest voice, is to grab the vocal cord, squeeze and close the throat and jamthe sound beam down into the throat. Ahahah.Ahhh. The tone can barely escape and has no roundness,no fullness and no appeal. To me, this is not mix. Maintaining the vertical, even ifcompletely in the lower chest voice, creates an upward lift in the tone. The sound beamresonates on the hard palette appropriately. This seems to recruit more than just chestvoice by adding a rounder, fuller tone, as

People Try Cheerleading For The First Time

Go! (thumping) And, go! (thumping) (drumline music) (cheers and laughs) Let's try cheerleading! I'm excited.

Cheerleading is forexciting, bubbly people. A lot of butt touching. I'm definitely not flexibleenough to do cheerleading. It seems real hard andI don't think I can do it. I'm terrified. I'm gonna get thrown in the air. I don't know what to expect. Everyone's got a beard so that'smaking me a little nervous.

Hi, my name is Jessie Moorehead, and I am the head coach at Santa Monica College. I love cheerleading becauseof the physical challenge. Every single day I get towalk in and manipulate people to see what we can accomplish. (drumline music) So we're gonna start warming up the body

and we're gonna be doingsome basic stretches. (upbeat music) So we're gonna do somecoed partner stunting. And I'm gonna have my ladies going up, doing basic tosses. Everyone Ned stand up! (laughing and yelling) Okay.(yells)

I am a Greek god. Buzzfeed cheer team. Get ready colleges around America. What do I doé Ready. One, two. (laughter) Okay. Now whaté Okay hit it. Pull your leg.

Pull your leg. (cheers)(loud scream) I can see why people feelthey peak in high school, like that's it. They do it and they lookso happy when they do it. They're smiling. They're smiling. I'm just terrified. Oh! No no no!

Australian Eats Korean Food for the first time HOW TO COOK THAT

Welcome to How To Cook That I am Ann Reardonand today I am here in Korea with Eat your Kimchi we have Martina and Simon and you cancheck out there awesome channel for those of you who don't know them I am justgoing to ask you a few questions first so you can get to know them and then I am goingto get to taste some Korean food. I am a little bit nervous. You should be. Yep you definitelyshould be. So they have selected some things for me to taste but we'll get to that in aminute. Sop first of all you guys why did you starta channel and why are you in Korea how did you get hereé Yes we don't quite look Koreando we. No. It seems odd right.

We've been in Korea for over seven years,around seven year I should say and we are originally from Canada and ah originally wecame here to teach because we were teachers in Canada and we came here to teach. Togetheréyou knew each other alreadyé Yeah we got married before we came to Korea actually and thenwe started vloging from day 1 but we didn't expect anyone to watch are tutorials it was justfor our family. Yeah so about 2 years later, 3 years later Simon was able to quit teachingand just take up full time. Yep and now we have our studio here in the coolestpart of Seoul and we have um some awesome people working with us as well and we makelots of fun tutorials about us in Korean traveling

around the world as well. I've watched a fewof your tutorials and you've got some different types of tutorials so usually on Monday we talkabout ah Korean pop music on Wednesdays we answer peoples questions about Korea, on Thursdayswe do like food program so we'll travel to a cool restaurant or we'll order some Koreanfood and show people how to eat it. Because eating Korean food is sometimes challenging.It's complicated. The tastes are very different. Than on Saturdays we find some of the weirdestquirkiest things around Korea and we play with them like the underwear hat challenge.I love those. And go Yahhhh. And they are good tutorials check those ones out theyare good fu. Thanks. So shall we get started

. I'd like to say you are lucky that we didn'tforce you into the panty hat challenge. Yes, we could of done but because you are a cookingchannel and you deal with usually sweets we wanted you to try a Korean version of sweets.I'm excited. And we are hoping that you could try to guess or figure out what the sweetsare. With your refined palette. Since you are so experienced. That is going to be hardbecause it is probably different ingredients but I'll give it a go. So we went to a localbakery, quite fresh everything is. Was I yoda there for a second, quite fresh everythingis. But we didn't get you any cakes or anything so we're just kind of looking on the everyday thing that a regular Korean person might

have. Great and then we have some Korean candiesas well with flavours that you've probably never heard of before. That's what I'm worriedabout. Dun dah dah dah dah. You may smell it or do whatever you want to try to figureit out what it is. Taste the wind. It smells like ti has egg in it. OK may be. Does itéI will reveal nothing.Are you guys going to eat some as well or is it all meéWe have had our fill. Mmmm it is sweet yepany guess of what that isé Hmmm some sort of yeasty bread doughéThat's how it is marketed it's got a sign that says yeasty bread dough and everyoneslike ohhh I am really into that I'll have

three yeasty bread doughs please. But it is sweet it's actually quite nice ittastes like a sweet bread I like it. You should show everyone the inside because it is quitelike it looks like it is going to be solid but then it actually It's not its got bigair bubbles in it. There is a very distinctive flavour though. It's a bit like choux pastrythat you use in eclairs. SO close, yep. But it's not filled with custard. It's not filledwith anything. What is this stuff in the middleé Air. No this isn't air. It's like a chip bagin which you get like three chips and you open it and you're like Ohhh only in pastryformat. What is it. It is actually a chewy

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