Is violin harder than piano?

Or perhaps not at all? Here is a quick explanation: the violins of a violinist are smaller in comparison to pianos (and therefore it is harder to make a perfect one), whereas the piano (and any other upright) is in the opposite direction. So the smaller violin is harder than the larger one.

Here is my explanation:

The size of violin depends on several key factors: the type of wood used, the size of the strings, the type of instrument you play it on, etc. The size of violin depends on the type of wood used (I am just quoting here what I know about the different types of wood) but the violin player needs to figure out whether it is really better to play a smaller violin or a bigger violin if they have the luxury of a larger violin.

For more information:

In my last article on the U.S. Food and Drug Administration’s (FDA) Food Label, the FDA took us through the four main types of food labels: Nutrition Facts, Labeling, Information on Nutrition Facts, and Nutrition Information. This is the third and final article in this series, and the first article focuses on the Food Labeling, Information on Nutrition Facts sections.

To review, the four types of label information for food consist of: Nutrition Facts (the labels on boxes filled with packaged foods), Labeling (the labels on packaging), Information on Nutrition Facts (e.g., grams of protein, calories, carbohydrate, fat, sodium, etc.), Nutrition Information (or some combination of these) Nutrition Facts labels on food products are part of the Food and Drug Administration (FDA) food safety standards and serve as the backbone of modern medicine. Since food labels describe the nutritional content of packaged foods, they are often referenced by other types of information which may or may not describe the nutrition content of the food. It is these Nutrition Facts labels which are often referred to by other types of information since they serve as a “reference” on other types of food labels. This article will provide an overview of the important characteristics of nutrition labels and how they have transformed the nutritional content of packaged food from the 1940s through today.

In the section below, we will discuss a couple of nutrition-related issues that will be raised by food label issues that are currently coming into the FDA food label review.

Nutrition Facts Label

The Nutrition Facts label is the basic part of the food packaging