The Hot Chocolate Effect in Water and in Foam
Frank S. Crawford’s application (1982) of the resonance in air model to find the speed of sound in liquids and foams in glass and ceramic cylinders is tested for water and albumen foam at different depths in a large beer mug. It is found, in contradiction of popular belief, that the model fails at m...
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| Format: | Article |
| Language: | English |
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StudentScientists.org
2020-01-01
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| Series: | International Scholastic Journal of Science |
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| Online Access: | http://isjos.org/index.php?paper=The+Hot+Chocolate+Effect+in+Water+and+in+Foam |