The US Actually Funded Research For This Effect
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- Опубликовано: 14 дек 2023
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The published paper on this effect from Berkely: digital.library.unt.edu/ark:/...
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Why was it so hard for me not to tap faster as the pitch increased? You can see me noticing and then correcting my tapping speed.
You should apply for a government research grant to investigate the Orgill effect.
because risers typically increase the pitch as well as tempo. so we're used to speed increasing when the pitch is rising.
So this should work for cold, carbonated beverages as well, right? When the carbonated beverage is first poured it is full of bubbles, so the pitch should be low. But after a half hour or so, as the drink losses its carbonation, its frequency should be much higher. Is that right?
Seems it's already updated now.
Reminds me of the gas stations Phillip's 66 and Union 76. Fill ups at 66 degrees are a better deal than a gallon at 76 degrees.
I remember noticing this effect back in the mid 1960's and asking my grandmother why the mug of Bournvita changed tone as I stirred the contents. No one seemed to know the answer. After almost 50 years I finally have an answer. This calls for a big mug of hot chocolate to celebrate. Thank you and keep up the great work.
internet is great, isn’t it
60 years
I used to dry scoop bournvita 😂
@@adurpandya2742There are some that would argue the internet has done more harm than good for society. But this was a great video.
What is bournvita?
Dude shows such super original everyday effects. Love it
Yeah, I've watched so many of his videos I thought for sure I was subscribed.
Only double checked because of your comment.
Guess I am now.
And in a clever way he did: "Look guys my new bathroom".
I like how people calling this PhD a “dude”. He is that accessible. A great educator.
Technology is making us living in our heads away from here and now: The Connections (2021) [short documentary] 🙌
I took a physics lab at MIT in the 80s, in which groups of students would choose a topic for experiment, with the results presented at the end of the semester. One of the suggestions the professor made was to study this topic. As I recall, he called it the Weinstein Hot Cocoa Effect. The story was that an engineer at Draper Lab (the aforementioned Weinstein) had noticed this effect while tapping on his cup of instant hot cocoa. Obviously, this behavior has been (and continues to be) independently discovered many, many times.
Technology is making us living in our heads away from here and now: The Connections (2021) [short documentary] 🙌
@@VeganSemihCyprus33We blaming technology now? Last decade it was capitalism.
@@DamianSzajnowski Next decade it'll be social movements or something
So you think technology and the capitalism are alright ? I think in the wrong hands everything can become disastrous
This is such a seemingly forgettable phenomena, and yet the moment he drew attention to it I found myself glued to the screen trying to figure out what in the heck was going on! Great video!
Haha right? As an audio professional, I'm addicted. Not me: wanting to create all sorts of instrumentation with this now haha.
@@drewaforbes Yeah, I was thinking it would interesting to test this in a bowl with an underwater mic but high temperature is probably going to ruin mic.
@@n0xure oooo interesting! Yeah, hmm 🤔, I think you can try a contact mic instead and see what you get with that! Like those LOM Geofón contact mics; then in post, you can use transient shaping to emphasize the pitch and soothe the attacks of the tapping
tu tu tutudu.. phenomena..hm.. sorry.
Technology is making us living in our heads away from here and now: The Connections (2021) [short documentary] 🙌
You get the same effect when you steam your milk on a coffee machine. If you practice long enough, you can actually tell if the milk is at the right temperature just by tapping your spoon on your steaming jug or the mug you're drinking. Because the temperature / bubbles incorporated gives off really different feedback.
This happens when you go to run a bath too, you can tell by the difference in sound when the water gets hot.
You can just use your non dominant hand to tell the temperature though, the steaming jug conducts heat extremely well
Came here to say this.
That was very interesting. As a musician the effect is, i would say, pretty well known. Playing christmas music outside in the cold is kind of infamous for that. A fun note is that wind instruments suffer from that effect in a weird way that the player will heat up the instrument again from warm air from the player. I think smaller instruments like trumpet suffer stronger from a unstable tuning.
Also, freezing cold mouthpieces are no fun.
As far as I know the weather-sensitivity of wind instruments is why steam calliopes (the portable steam-driven pipe organs traditionally associated with circuses and such) didn't catch on for serious music -- the fact that they change both heat and moisture level in the pipes dramatically each time they blow a note (operating outdoors, with hot steam of all things) makes it impossible to hold tuning for long, so they mostly found a niche in 'loud but goofy' music for travelling carnivals and such.
For over 40 years, this has been bubbling away at the back of my mind. Amazing!
I see what you did there
Technology is making us living in our heads away from here and now: The Connections (2021) [short documentary] 🙌
I did my coursework on this effect back in 2012 for my Physics A-Level (UK qualification taken at 18). I'd been making myself a hot chocolate trying to think of a topic to study and voilá. A mate of mine did hers on the viscosity of Golden Syrup at different temperatures so I can only assume her project had a simlar origin story. Either way, our lab smelled delicious for several weeks.
Man, this is amazing. I noticed this effect at work a few years back and was wondering what the effect is. I also noticed that to reset the effect you need to stir hot liquid vigorously, which looking at this obviously makes sense
Excellent video! (For anyone who noticed at 2:44 the speed of sound in water is faster than the speed of sound in air. A simple mistake to make :)
Also the emulsifier in the hot chocolate helps ensure that the bubbles are as small as possible. Nice work! The quality of the research for these videos just keeps improving!
What emulsifyer ?
Surfactant - soap. One side of the molecules is hydrophobic and the other side is hydrophilic, so they like to stick to boundaries between water and other things.@@supme7558
Typically they add soy lecithin or other surfactants to help the powder dissolve into water more easily. You'd be surprised how hydrophobic cocoa powder is without it - it's basically covered in tiny bits of cocoa butter, which is an oil, and the particles have a rough surface, like a superhydrophobic lilly pad. @@supme7558
Technology is making us living in our heads away from here and now: The Connections (2021) [short documentary] 🙌
I've noticed a similar issue when running the hot water for the shower. I can tell by the pitch when it's ready. I always figured it was the resonant frequency of the pipes and valves changing as they heat up.
I worked with Prof. Frank Crawford in the late 1980s at Lawrence Berkeley Labs who published the paper on this. He loved telling the story of how he came to look into this. I'm pleasantly surprised to see folks talking about it today.
0:08 Yo this beat is fire 🔥🔥🔥🗣️🗣️🗣️💯💯💯🥶🥶🥶🥄🥄🥄
This was an amazingly thorough explanation for a question I never had, but I love it 😁
What i like about this channel is this kind of original videos where I learn something new. It is not necessary something useful, but still a curiosity that is interesting to know.
00:33 It was only “RECENTLY” documented OVER 40 YEARS AGO! 😂😂LOL
Wow thank you so much for explaining this, I knew I could’ve just researched this myself but you explain stuff so clearly
I've also noticed when dissolving a powder into liquid, the tone of the spoon hitting the glass changes as the powder dissolves. Likely for similar reasons, the speed of sound in the solid powder bits floating around is much faster than the liquid water, so it makes a higher tone while the powder is still undissolved. But as the powder dissolves and the particles become smaller, the pitch gets higher and higher until eventually the powder dissolves entirely and you get the final note of the homogoneous mixture. I thought that's what this was going to be about at first. But this is much more interesting.
It might be because you are stirring it. Stirring water in a cup also changes the pitch.
Every Irishman knows about this, it's how you check the pint of Guinness to know when it's settled and ready to drink, it's caused by the gas bubbles in the liquid.
This happens even more intense with instant cappuchino. Especially if used generously in a large cup. The cup resonates quite strong as long as it is freshly made. I noticed it while hamering slightly with the spoon on the bottom of the cup and wondered why. Thanks for answering my unasked question for the reasons with this video.
Thank you! Finally! I've been wondering about this one from time to time for years now.
Thanks for this. I’ve wondered about this effect for years, and assumed the slight cooling happening was making my coffee more dense, and changing the pitch, which I guess is pretty much correct.
i cannot believe you did a video on exactly this thing. I had covid a week ago, and one of the things i was taking while i was sick was those fizzy vitamin c mixes that you pour in water... I noticed when i had initially stirred it around and tapped the bottom of the glass with my spoon, the pitch of the noise increased as the mix settled.
i was literally gonna make a post and ask if you could explain why/how it happened lol
So you kinda also discovered it
@@jeremyu.3944I'm sure it's been independently noticed many many times throughout history, it's just such an insignificant phenomena that only someone with very stubborn curiosity would take the time to figure it out, despite how fascinating it is.
@@AGM-PrismLOL there is no figuring. If you can stir, look and listen at the same time it's quite obvious
@@thumper88888 Realizing the correlation is not the same as understanding the underlying scientific principles.
Sure ya did
This is so simple yet amazing. It's crazy how nobody's ever noticed it before! That was cool, I appreciate it. I love learning something new ✌🏼
I’ve wondered about this for years!! Thanks so much for the answers
I had wondered about this for decades. Thanks for the video.
Best practical science channel ever, thank you.
Frank Crawford also wrote one of the great physics textbooks, full of home experiments similar to the hot chocolate experiment -- "Waves" in the Berkeley Series of undergraduate physics textbooks. It is a classic, very grounded in understandable everyday phenomena.
Very cool. I've always been curious about this. Thanks for the explanation.
That's cool to see. I'll have to try that sometime. Thanks also for the Henson AL-13 discount. I was literally thinking today that I wanted to try a new razor and this looks great!
I'm kind of proud i discovered this effect (ironically with hot chocolate) and was pretty excited about it, but nobody gave any attention then. But there is research AND a youtube video about it :D
🤨
I'm sure it's been independently noticed many many times throughout history, it's just such an insignificant phenomena that only someone who is scientifically trained and has very stubborn curiosity would take the time to figure it out, despite how fascinating it is.
sure buddy
I was studying combined gas law, less then an hour before seeing this video, thanks!
Wishing Dr. James a Very Happy, Peaceful and Holy Christmas and best wishes for the New Year.
I love your channel. Thank you so much for preparing these videos.
I had this phenomenon in the past with Senseo and Nespresso coffee pads and capsules too. If you tap the bottom of the cup with a spoon after the coffee is ready you will also notice that the pitch increases. Stirring the coffee will redistribute the tiny bubbles again and you can then repeat the process again. In my experience you can repeat the whole process multiple times. Eventually the effect wil fade away completely.
Have a nice Christmas time!
💛💛💛💛💛💛💛💛💛💛💛
Have never noticed this! Thanks for bringing it to my attention!
Awesome video! You always find the most interesting random topics!
This was fun. I was happy and enthusiastic when I saw what you were going to explain in today's episode. Because I discovered this by myself with a hot drink in a mug many years ago, and have since wondered what makes the tone change pitch. Now I have the explanation, bubbles. Thank you very much.
Not necessarily bubbles. I noticed this when I put sugar in my coffee. I believe it’s also due to the sugar dissolving into the water. Before the sugar dissolves it’s taking up space between the water molecules, then as it dissolves the water becomes more dense.
This is just my guess but if it works with salt as well, that’s probably why.
@@jonathanpeters4240 I also noticed it when stirring sugar into my coffee. But the sugar did seem to make the tiny bubbles in the hot water, so...
Salt also makes tiny bubbles when stirred into hot water.
@@FLPhotoCatcher Ah, good catch. I don't remember seeing bubbles, but I suppose the surface tension of the water entraps air as the sugar falls in.
If I cared to do the experiment I'd add soap to water first to see if that's the case.
@@jonathanpeters4240 It seems like not all sugar makes the tiny bubbles in hot water. It happens more consistently with salt.
I've always noticed this and been a bit fascinated by it. but whenever I tried to show it to anyone else they looked at me like I was crazy and said they didn't notice any difference. Good to know I'm not just hearing things haha I thought it was related to that weird thing where 2 frequencies are played together so it sounds like it just keeps endlessly increasing in pitch even though it isn't really. Never did it with just water so I never noticed the bubbles.
Wow!! This was very entertaining as well as enlightening. Thank you Prof. Action Lab!!
Lmao, the full ad only to get a 10 second answer cracked me up. Thank you for sharing this effect, hadn't noticed it ever, now I'll have to test it
noticed this a few years back, while doing salt water gargling. I looked up and was surprised that only few academic papers dealing with that had been published. The first I found was from 2019, where they mention some application for discriminating amongst several varieties of salt, which is subject of intense worldwide trafficking.
?
You had me until the second half 💀
@@fandroid6491 can t paste links but googlescholar this:
"The sound of salt by broadband acoustic resonance dissolution spectroscopy" by van Ruth et al.
The description of the experimental setup is cool and they also discuss strategic aspects of salt trade as a major application (see excerpt below). Cheerz dude.
"The prices of salt vary considerably and depend on their grade and origin added value. Various commercial sources on the internet show that road salt cost approximately € 0.08/kg; regular table salt ~€ 0.35/kg; simple Atlantic sea salt ~€ 1.20/kg; Himalayan pink salt ~€ 10/kg; Hawaii black salt ~€ 30/kg; Murray River salt from Australia or Yuki Shio salt from Japan ~€ 100/kg; and a culinary salt like ‘Fumee de sel’ (traditionally smoked salt) retails at € 150/kg. These price differences drive adulteration of salts since they allow considerable illegal profits. Various cases have been identified. In the past substitution of food grade salt with industrial grade salt has been discovered, for instance in Poland (EU Parliament, 2013), in Iceland (Ministry of Fisheries and Agriculture of Iceland, 2012), and in China (SDA China, 2017). Some general salt adulteration cases also surfaced in Africa (Newvision, 2013) and Asia (E-pao, 2016)."
I love it when you do a little thought experiment, just as the video starts for the conclusion, then as the video goes on, you realise your thought experiment was correct!
It is a very satisfying feeling, indeed. I can certainly relate. It means you understand it well at an intuitive level. Even if you can't explain in words, you just know how it works. Like solving a hard algebra problem and then realizing you have no idea what you just did. And definitely not showing your work.
Thank god someone finally does a video about that. Always been wondering
Imagine calling for a toast at a wedding and everyone's glasses just keep increasing in pitch
I always thought it was just the temperature cooling that caused that sound. Very interesting.
me too!
Isn't that basically the same effect as the splashing pitch increasing while pouring into a container? Basically the amount of "massive" water increases, while the amount of air decreases.
Yes but it's the air column determining the pitch
Thanks for this video! I have discovered this effect a couple of months back and been wondering about it ever since! I knew I wasn't the first one to notice
alright 0:23
my guess
as the powder settles and the viscosity decreases the pitch gets higher as there is less of a dampening effect
I noticed as a kid that I could “hear” hot water. Never understood why, and people challenged me. I passed the test every time. Now it’s good to understand, thank you!
I love your contents.
That was not only completely unknown to me but also very cool. ty
Thanks! I've been wondering about this!
I've noticed a strange phenomenon where I live in Southern California. I boil water in one of those electric tea pots. 80% of the time it comes to a soft rolling boil, very quiet. Occasionally it boils so loud it vibrates the granite counter top. Conditions are identical every time. I can't think of anything to account for this other than the variation of elements in the water. The water supply is well water so it should be consistent. Weird. 🤔
You just said it was 80% of the time, then you said it was identical every time
I am thinking it must be the amount of water, sometimes you use just the right amount to create resonant frequencies in your teapot - Cheers :)
Are you sure everything’s the same? Try using an analog and ir thermo. Check temps of your pots element. The temp of the pot itself. As well as atm conditions. Like the counter top, and possibly near by wall.
The temp of the water may start and finish the same. But id bet its to do with the thermal mass that water is heating. Mine does the same. I also worked behind a counter for most of my 2 eng degrees.
@@SirLoinBeefsteak
Identical conditions. Same tap water. Same tea pot. Same amount of water.
I get varied sound effects of boiling water in the electric kettle, I "chalked" it up to the thickness of calcification of the kettle. When I get the loud pops I figure its about time to take the lime scaling off as this collects the thickest over the hottest parts. In my kettle the heater is attached at the underside of the flat stainless steel bottom, creates a white-ish "C" of lime scale. The scaling comes off as visible flakes, I've been guessing the cavitation effect of boiling is knocking them off. I have relatively hard but safe/potable tapwater, need to descale my kettle weekly basically.
I noticed this effect 40 years ago when I was too young to understand, and what you said is exactely what I thought !
Awesome and fresh content as always!
One of my favourite science channels.. always so unique 👌🏻
Btw: the HS Razor is really good! It's unusually light for a safety razor but I got used to it really quickly! (I haven't tried it with their blades though but with the ones I used before already)
Why is your water so cloudy? 1:14
milk watrer
Flouride
Just ordered the razor, holder, & blades. Excited to try them out 🙂
My Lord, I almost forgot how much I enjoy your educational programs. 😁
I was always bemused by this when making instant coffee for my boss and tapping the spoon on the bottom of the cup to check for undissolved sugar. I thought it might be something like the shepard scale because it seemed to just get higher and higher but when I'd stop and then do it again it sounded almost as low as when I first tapped it. I showed him one day and he just shook his head and sighed lol.
Your boss is an ignoramus - I would have given you a rise.
Speed of sound in air is not faster than the speed of sound in water. 2:45
Original comment
This is what I needed to mess with the dinner table during the holidays. 😂 Love your channel
Never heard of this one! I did suspect it was to do with density. Thank you for sharing!
i honestly think it's more likely due to the temperature of the vessel itself. i experience the same effect with a bowl of hot soup cooling down, and i don't think something is dissolving there... like, high temperature -> lower stiffness -> lower natural frequency. cooling down causes the stiffness to increase, which increases the natural frequency too. in order to decide between the two, you might want to try testing with something like carbonated water, as that doesn't use a temperature difference to have something dissolved or not. similarly, with stove-boiled water, i think there might be a decent likelyhood that there is hardly anything dissolved in it, which could be another useful experiment to decide between wether the heat or the dissolving causes this phenomenon
I'd be interested in closer look to how exactly temperature affects the sound. However, I think that the fact that you can easily reproduce the effect many times in a row by just stirring some more air into the hot chocolate again suggests that the air has much more significant effect.
it isn't temperature, you can redo the effect by stirring the mug again. Also you could not explain the reverse hot chocolate effect with termperature.
@@TheActionLab Right and you can do it with room temp water and a dry drink mix like GatorAid.
Actually I did notice that. You can reverse the effect by stiring it up wildly 😂
I've noticed this with my coffee years ago but never managed to find an explanation online. Thanks !
For years I've wondered why this happens. Finally a good explanation. Thanks!
He's a Swiss Miss physicist.
A swiss mysicist
I have noticed this too with hot chocklate in my cup! Thought it was the porcellan heating up. Bubbles make more sense. Learned something today, thanks!
YAS!! I thought it was just me! Thank you for making this video!
That Henson shaving company history is cool. Nice team up. This video topic was nicely covered.
OMG. i was just researching this yesterday, and now your video popped up. What a coincidence :)
This has always been a question of mine wow thank you
Consistently making me want to know about cool stuff I didn't know I'd want to 🤘
Cool video and thanks for the razor plug
It also seems like the temperature of the glass makes a difference. I did it several times with hot water. The pitch changes are most noticeable right when the glass is first filled with hot water. Once the temperature of the glass warmed up and equaled out, the pitch changes for me were much less noticeable each time I dump the glass out and refilled.
Instantly tried it, really cool, especially because it's so simple and the effect is pretty significant.
You can see the same effect (In reverse if I remember correctly) when mixing a dry drink mix into luke warm water (GatorAid is where I found this). I think as the sugar and other ingredients dissolve into the water they change the density of the water and therefore the speed of sound. I should try it with salt. Note: I hear the sound change as I mix it. I haven't tried just letting it sit and dissolve. So when mixing clink the spoon against the glass side.
Thank you for explaining this! I noticed it when making coffee a few years ago and couldn’t ever think of how to search up why it was happening.
I have been tapping my coffee mug for years while observing the pitch change. I was sure there was an explanation but didn't know it till now. Thanks.
I have been annoyed by stirring mugs on TV my whole life.
Thankyou for showing me why.
Im a mug tapper and love that sound! Have often wondered why the pitch goes up.
I observed this back in the mid 1980s, stirring coffee in my bedroom. It was a wonderful distraction from studying to ponder the physics involved. I now tap my cup almost every time I stir it. I am looking forward to reading the actual research. :)
Now these are the kind of videos I love RUclips for.
This is the content I come here for. Awesome
Thank you for this as I'd recently noticed this when making coffee and thought I'd heard the pitch rise and it had me wondering why.
The perplexed look on my face during the first few minutes of those video was just priceless. Just such an intense feeling of “No wayyyy”.
I have always noticed that when I add powdered coffee creamer to coffee, as I stir, the pitch of the stirring gets higher until the creamer fully dissolves. Always figured it was a density change in the fluid but cool to know for sure.
Aaahhh makes sense, thanks, I’ve been meaning to find out about this for ages, but keep forgetting to look 😊
Holy shit! I was waiting for this video all my life
Always wondered this when i mix my coffee. Thank you!
FINALLY!!! I’ve been fruitlessly asking every smart adult I know about this since I was a little kid! Thank you!!!!!
Omg I've noticed this for years and I always wonder about it every time, this video has scratched such an itch!
Never heard of it and I knew what the cause was as soon you mentioned it. Not to brag but that made me feel pretty good. Density change related to air bubles and resonance flashed like a picture in my head.
I discovered this about 30 years ago and have demonstrated it many times, and nobody but me thought it was cool. They even said I was annoying them. With science! Thank you so much for affirming my inner nerd.