I observed some years ago that if, having first stirred a mug of hot-chocolate one taps the bottom of the mug from within with a metal teaspoon the note given off rises quite distinctly with each tap. I have not reproduced the same effect with tea or coffee. However, any normal ceramic mug and brand of drinking chocolate seems to produce the effect. What, if any, are the special properties of hot-chocolate that produce this rising note effect?
The reason for the hot chocolate to make a different pitch noice when tapped by a spoon is because:
When I normal drink (around room temperature) the particles within the drink a moving around relitively slowly, when the spoon taps against the mug/glass the impacts creates a sound wave that "pushes" the particles within the drink, exciting them. When the particles are excited the hit each other, and the edge of the mug, alot more, resinating the initial sound.
When the drink is hot (hot chocolate) the particles are already excited, so when the sound wave from the spoon occurs the particles get even more excited, making the sound resinate at a higher pitch.
Thanks Chris but I'm afraid your answer doesn't quite explain what I've observed. Perhaps I didn't give enough detail.
1. First stir the hot chocolate (remember this doesn't work with tea).
2. Start tapping down through the drink onto the bottom of the mug - you will hear a satisfying 'plink' sound - continue to tap (but not too hard or you'll knock the bottom out of the mug with painful consequences).
3. Listen to the note of each 'plink'. Each one will be higher than the last as you continue to tap.
4. Stir the chocolate again and the 'plink' returns to its original lower note and once again rises with each tap (which is what makes me think it isn't a fall in temperature Chris.)
5. When the chocolate reaches optimal drinking temperature sit back and enjoy (without marsh mellows - nasty habit!)
Come on folks this has got my science colleagues stuck - there must be an explanation. My hunch is it's something to do with cocoa particles in suspension being flung outwards by centrifugal force (thus making the centre of the drink less dense), and then drifting back to be more evenly spread throughout, (making the whole drink more evenly dense) but... ...I dunno...I'm a bit dense myself! ;-)
I've noticed a similar thing. Could it be because the natural resonant frequency of the mug changes with temperature? So as the ceramic heats up the pitch increases?
I don't think so because, as I say, the rising change in pitch can be recreated by stirring the chocolate again. Stir and the pitch goes down and gradually rises again. Also, as I say, I don't get the same with tea or other hot drinks I've tried (not tried them all to be fair).
The stirring/chocolate seems to be significant! Anyone? Tom Knight
It's the density changing as the hot chocolate (or sugar in coffee, etc) dissolves into the water. This changes the resonant frequency of the body of liquid, which in turn changes the pitch you hear - originally made by the spoon and distorted by the liquid.
Interesting. However, if the change was due to the chocolate disolving then wouldn't one expect the effect to stop after the first few stirs (as the chocolate would presumably be disolved so no more disolving = no more change = no more rising pitch)? This is not the case. One can keep recreating the effect each time one stirs the chocolate (until you get bored and decide to drink it.) And I'm pretty sure it won't work with tea or coffee (2 lumps or 0).
If stirring 're-sets' the sound, could the change in pitch be due to the change in the shape of the surface of the liquid? A liquid that has just been stirred will have a concave, cone-like, shape, so the centre of the liquid will be nearer to the base of the mug than a liquid that is still, perhaps it is the depth of liquid that changes the pitch? (I have also noticed this effect with tea.. sorry)
I have noticed this happening when stirring coffer with creamer and sugar. As the mixture heats up, the pitch of the spoon clinking against the side of the cup rises. I have thought about what it takes to make a guitar pitch rise when plucking the string and it is a shorter length of string being plucked. it seems to me as the cup is heated by the mixture, the molecules would be farther apart, so this is the part I don't understand.