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- 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 of the same solution (without adding more chocolate powder) will gradually decrease the pitch again, followed by another increase. This process can be repeated a number of times, until equilibrium has been reached.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 Rossing.html.
- Hot_chocolate_effect wikiPageExternalLink index.htm.
- Hot_chocolate_effect wikiPageExternalLink SciMethodAAS.ppt.
- Hot_chocolate_effect wikiPageExternalLink coffee.htm.
- Hot_chocolate_effect wikiPageID "10261414".
- Hot_chocolate_effect wikiPageLength "4957".
- Hot_chocolate_effect wikiPageOutDegree "16".
- Hot_chocolate_effect wikiPageRevisionID "698917816".
- Hot_chocolate_effect wikiPageWikiLink Broadband_acoustic_resonance_dissolution_spectroscopy.
- Hot_chocolate_effect wikiPageWikiLink Bulk_modulus.
- Hot_chocolate_effect wikiPageWikiLink Category:Acoustics.
- Hot_chocolate_effect wikiPageWikiLink Category:Physics_experiments.
- Hot_chocolate_effect wikiPageWikiLink Category:Wave_mechanics.
- Hot_chocolate_effect wikiPageWikiLink Division_(mathematics).
- Hot_chocolate_effect wikiPageWikiLink Frequency.
- Hot_chocolate_effect wikiPageWikiLink Hot_chocolate.
- Hot_chocolate_effect wikiPageWikiLink Instant_coffee.
- Hot_chocolate_effect wikiPageWikiLink Speed.
- Hot_chocolate_effect wikiPageWikiLink Speed_of_sound.
- Hot_chocolate_effect wikiPageWikiLink Standing_wave.
- Hot_chocolate_effect wikiPageWikiLink Supersaturation.
- Hot_chocolate_effect wikiPageWikiLink Wave.
- Hot_chocolate_effect wikiPageWikiLink Wave_equation.
- Hot_chocolate_effect wikiPageWikiLink Wavelength.
- Hot_chocolate_effect wikiPageWikiLinkText "Hot chocolate effect".
- Hot_chocolate_effect wikiPageWikiLinkText "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 hypernym Phenomenon.
- Hot_chocolate_effect type Disease.
- Hot_chocolate_effect type Acoustic.
- Hot_chocolate_effect type Dynamic.
- Hot_chocolate_effect type Mechanic.
- 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 "Hot chocolate effect".
- Hot_chocolate_effect sameAs Q1034880.
- Hot_chocolate_effect sameAs Cappuccino-Effekt.
- Hot_chocolate_effect sameAs Kuuman_kaakaon_ilmiö.
- Hot_chocolate_effect sameAs m.02q6tht.
- Hot_chocolate_effect sameAs Q1034880.
- Hot_chocolate_effect sameAs 热巧克力效应.
- Hot_chocolate_effect wasDerivedFrom Hot_chocolate_effect?oldid=698917816.
- Hot_chocolate_effect isPrimaryTopicOf Hot_chocolate_effect.