Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Hot_chocolate_effect> ?p ?o. }
Showing items 1 to 36 of
36
with 100 items per page.
- Hot_chocolate_effect abstract "The hot chocolate effect, also known as the allassonic effect, is a phenomenon of wave mechanics first documented in 1982 by Frank Crawford, where the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. It was first observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer. Recent research has found many more substances which create the effect, even in initially non-supersaturated liquids.It can be observed by pouring hot milk into a mug, stirring in chocolate powder, and tapping the bottom of the mug with a spoon while the milk is still in motion. The pitch of the taps will increase progressively with no relation to the speed or force of tapping. Subsequent stirring will gradually decrease the pitch again. Upon initial stirring, entrained gas bubbles reduce the speed of sound in the liquid, lowering the frequency. As the bubbles clear, sound travels faster in the liquid and the frequency increases.".
- Hot_chocolate_effect wikiPageExternalLink index.htm.
- Hot_chocolate_effect wikiPageExternalLink SciMethodAAS.ppt.
- Hot_chocolate_effect wikiPageExternalLink Rossing.html.
- Hot_chocolate_effect wikiPageExternalLink coffee.htm.
- Hot_chocolate_effect wikiPageID "10261414".
- Hot_chocolate_effect wikiPageRevisionID "597887115".
- Hot_chocolate_effect hasPhotoCollection Hot_chocolate_effect.
- Hot_chocolate_effect subject Category:Acoustics.
- Hot_chocolate_effect subject Category:Physics_experiments.
- Hot_chocolate_effect subject Category:Wave_mechanics.
- Hot_chocolate_effect type Abstraction100002137.
- Hot_chocolate_effect type Act100030358.
- Hot_chocolate_effect type Activity100407535.
- Hot_chocolate_effect type Event100029378.
- Hot_chocolate_effect type Experiment100639556.
- Hot_chocolate_effect type Investigation100633864.
- Hot_chocolate_effect type PhysicsExperiments.
- Hot_chocolate_effect type PsychologicalFeature100023100.
- Hot_chocolate_effect type Research100636921.
- Hot_chocolate_effect type ScientificResearch100641820.
- Hot_chocolate_effect type Work100575741.
- Hot_chocolate_effect type YagoPermanentlyLocatedEntity.
- Hot_chocolate_effect comment "The hot chocolate effect, also known as the allassonic effect, is a phenomenon of wave mechanics first documented in 1982 by Frank Crawford, where the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. It was first observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer.".
- Hot_chocolate_effect label "Cappuccino-Effekt".
- Hot_chocolate_effect label "Efekt cappuccino".
- Hot_chocolate_effect label "Hot chocolate effect".
- Hot_chocolate_effect label "热巧克力效应".
- Hot_chocolate_effect sameAs Cappuccino-Effekt.
- Hot_chocolate_effect sameAs Efekt_cappuccino.
- Hot_chocolate_effect sameAs m.02q6tht.
- Hot_chocolate_effect sameAs Q1034880.
- Hot_chocolate_effect sameAs Q1034880.
- Hot_chocolate_effect sameAs Hot_chocolate_effect.
- Hot_chocolate_effect wasDerivedFrom Hot_chocolate_effect?oldid=597887115.
- Hot_chocolate_effect isPrimaryTopicOf Hot_chocolate_effect.