Exam 1 Floral Flashcards

1
Q

Elements of Design are…

A

basic visual qualities- line, form, shape….. etc.

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2
Q

Line

A

a visual path the eye follows to produce motion (should not have an interruption)

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3
Q

Form

A

shape or contour

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4
Q

Space

A

areas in the around the individual components

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5
Q

Texture

A

The surface quality of materials as perceived by sight or touch (smooth, velvety..)

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6
Q

Fragrance

A

sense of smell

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7
Q

Pattern

A

repeated combinations (in the design or the flower itself)

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8
Q

Size

A

the measurement of the amount of space the arrangement occupies

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9
Q

Color

A

reflected light

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10
Q

Actual line

A

real lines that lead the eye through the composition such as curving branches, flowers, accessories, or containers

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11
Q

Implied Lines

A

created by a series of repetitive elements

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12
Q

Sequential placements

A

a design technique that causes our eyes to connect similar flowers as a dot-to-dot pathway that adds diversity to the lines present

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13
Q

Types of lines

A

straight, curved, horizontal, or verticle

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14
Q

Lines can evoke…..

A

emotions, movement, balance, and express mood and theme

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15
Q

Skeletal lines

A

the first few stems of foliage or flower placements in an arrangement that create a framework or outline for a design.

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16
Q

Line flowers

A

tall, erect, spikes of blooms, some have florets along the stem. They are used “out” to establish pattern framework, proportion, or the skeleton of the design

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17
Q

Mass flowers

A

single stems with one solid head, they are usually placed toward the focal point within the framework of linear materials adding volume to the design

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18
Q

Form flowers

A

have distinctive shapes, their values lie in their characteristics form, need to have space to shine if they are the attraction. They are great alone, they compete with other shapes for attention and are used at the focal point.

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19
Q

Filler flowers

A

multibranched or feathery and used to fill in arrangements. They follow the pattern set by the main flower, are less important, and leave the main blossoms to be emphasized

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20
Q

Types of Design forms

A

Round
triangle
square
linear

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21
Q

What color is the morning

A

cool

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22
Q

What color is mid day

A

white

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23
Q

What color is dusk

A

warm

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24
Q

The human eye can detect over ________ colors

A

1 million

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25
Secondary colors
orange, violet, and green
26
Primary colors
Red, Yellow, Blue
27
Tertiary Colors
Primary+ secondary (yellow-orange)
28
Hue
a particular color (another name for color)
29
Chroma
pure hue undiluted with white or black (intensity/saturation)
30
Color Value
lightness or darkness of a hue
31
analogous
color scheme of 2-4 hues next to each other on the color wheel
32
Color scheme/ color harmonies
monochromatic, analogous, complementary, triadic, polychromatic
33
complementary
colors across from each other on the color wheel
34
triadic
any color with three spaces between each one (primaries OR secondaries) equal distances on the color wheel
35
polychromatic
rainbow (5 or more hues) color scheme
36
Neutral/ Achromatic colors
black, white, gray
37
Tint
color + white
38
Tone
Color + gray
39
Shade
color + black
40
move forward in the design
warm colors
41
take up the background and recede including black
cool colors
42
Form and texture are better seen in_______
black and white because you are not distracted by the color
43
Split compliments
two hues that are adjacent to the complement (yellow, red-violet, and blue-violet)
44
Physical texture
tactile specific surface quality, if touched rough smooth, slick….
45
Visual texture
overall appearance based on past tactile experiences
46
Positive space is
occupied
47
Negative space is
unoccupied
48
Size
the physical dimension of a line, form, or space. Typically integrated with all the other elements and principles of design
49
Pattern
repeated combination of line, form, space, color, or texture
50
Factors Affecting Keeping Quality
Production Transpiration Floral Food Temperature Humidity Ethylene Microbial Activity
51
Production
Genetics Environmental Management
52
Authors of the textbook
Benz Johnson and McKinley
53
Transpiration
Water/vapor loss
54
Stoma are
on the bottom on the leaf and the passage of vapor and chemicals out of the plant
55
Influences of vapor leaving the plant
Availability of water, temperature, humidity, air movement
56
Floral food contains
sugar, bio-inhibitor, acidifier (pH)
57
Floral food amounts
Matter
58
The cooler should always be set to
40º
59
Higher humidity does what to transpiration
lowers it
60
Ethylene
naturally occurring gas that accelerates aging from veggies and other plants
61
Microbial activity ________ water uptake
blocks
62
Pretreatments
processes used prior to and in conjunction with floral food ex: ethylene inhibitors
63
glue for on flowers
Fitz glue
64
30 vs 5 ribbon
30 ribbon is thicker
65
floral foam is made with
formadehyde
66
candle sticks hold
tall stems
67
water picks
little water tubes for sensitive flowers
68
Frogs
metal, foam, cage, or glass which impale the bottom of stems for arrangements