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American Journal of Physics -- May 1982 -- Volume 50, Issue 5, pp. 398

The hot chocolate effect

Frank S. Crawford

Physics Department and Lawrence Berkeley Laboratory, University of California, Berkeley, California 94720

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The ’’hot chocolate effect’’ was investigated quantitatively, using water. If a tall glass cylinder is filled nearly completely with water and tapped on the bottom with a softened mallet one can detect the lowest longitudinal mode of the water column, for which the height of the water column is one‐quarter wavelength. If the cylinder is rapidly filled with hot tap water containing dissolved air the pitch of that mode may descend by nearly three octaves during the first few seconds as the air comes out of solution and forms bubbles. Then the pitch gradually rises as the bubbles float to the top. A simple theoretical expression for the pitch ratio is derived and compared with experiment. The agreement is good to within the 10% accuracy of the experiments.

KEYWORDS and PACS

Keywords

ACOUSTIC PROPERTIES, CYLINDERS, WATER, SOUND WAVES, BUBBLES, ACOUSTICS

PACS

PUBLICATION DATA

ISSN

0002-9505 (print)  

ARTICLE DATA

Digital Object Identifier
http://dx.doi.org/10.1119/1.13080

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