“Apparently when stirring hot milk the small air bubbles gets divided in to even smaller ones. Therefor sound travels more times between air and hot milk, in every transition the frequency of the sound gets broadened. The remaining high frequency gets absorbed by the hot milk leaving “only” low frequency sound… With time, the air bubbles are reunited and the sound gets pitched.”
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on Wednesday, May 14th, 2008 at 22:07 and is filed under Blabla, Nørd.
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