Veena

The Veena (Sanskrit: वीणा) is a plucked stringed instrument originating in ancient India, used mainly in Carnatic classical music and Hindustani classical music. The name is used for several instruments belonging to different families, mainly the Rudra Veena (a zither) and the Saraswati veena (a necked bowl lute) but also to other types of plucked string instruments (Mohan Veena, Ancient Veena etc).

The earliest Veena was an instrument of the harp type whose type survives in the Burmese harp, whereas in the last centuries and nowadays, the word has tended to be applied to instruments of the lute type or even, recently, to certain kinds of guitars developed in India. The more popular sitar is believed to have been derived from a type of Veena which was modified by a Mughal court musician to conform with the tastes of his Persian patrons. A person who plays a Veena is called a vainika.

Etymology and history

The Sanskrit word veena (वीणा) (sometimes transliterated as vina) which is attested already in the Rigveda has designated in the course of Indian history a variety of instruments of various types, as it is a generic term for all kinds of string instruments, just as the Tamil word yaaḻ (யாழ்) (often written yaazh or yaal). In the last centuries and today the instruments designated under the designation veena of which there are several kinds, have tended to be mostly instruments of the lute or cithar type, and recently the word was even applied to modified Western guitars. But the early veenaas could be plucked string instruments of any type.

Veena (disambiguation)

The veena is a plucked musical instrument originating from India.

Veena may also refer to:

Musical instruments

Male given name

Female given name

Veena (actress)

Veena (18 July 1926 – 14 November 2004), also known as Veena Kumari, real name Tajour Sultana, was an Indian actress.

Early life and background

Veena was born as Tajour Sultana on 4 July 1926 in Quetta, Baluchistan Agency, British India. At some point of time, her family shifted to Lahore and she belonged to Lahore's Chuna Mandi.

Career

She started out playing heroine roles in Pre-Partition films. She made her debut with Garib and Gawandhi (1942) at around sixteen years of age. Garib was made in Urdu and Gawandhi was made in Punjabi and directed by Mehboob Khan. In Garib, she played the role of Lata and in Gawandhi she played heroine opposite Shyam who played the hero. She became known for her roles in Pre-Partition Hindi and Urdu films. Her early years in films came with films like Najma (1943), Phool (1945), and Humayun (1945). Her last film before the Partition of India was Rajputani (1946) in which she played a supporting role. She decided to remain in India after the partition and she acted through the mid-to-late-1940s, 1950s, 1960s, 1970s and early-1980s. She played roles in big films like Halaku (1956), Chalti Ka Naam Gaadi (1958), Kaagaz Ke Phool (1959), Taj Mahal (1963) (for which she received the Filmfare's Award for Best Supporting Actress), Do Raaste (1969), and Pakeezah (1972). She retired in 1983 after the release of Razia Sultan (1983) in which she played Empress Shah Turkhan. She died in Bombay in 2004 after 21 years of retirement when she was 78 years old after suffering from a protracted illness. She had appeared in over 70 feature films in a career spanning 41 years (1942 till 1983).

Fructose

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Miller. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Commercially, fructose is frequently derived from sugar cane, sugar beets, and corn. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.

Sugars in wine

The sugars in wine grapes are what make winemaking possible. During the process of fermentation, sugars are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and "mouth-feel") sometimes encourages winemakers to add sugar (usually sucrose) during winemaking in a process known as chaptalization solely in order to boost the alcohol content - chaptalization does not increase the sweetness of a wine.