hot chocolate effect

In heterogeneous fluids, such as a liquid filled with gas bubbles, the density of the liquid and the compressibility of the gas affect the speed of sound in an additive manner, as demonstrated in the hot chocolate effect.

The hot chocolate effect, also known as the allassonic effect, is a phenomenon of wave mechanics first documented in 1982 by Frank Crawford, where the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder.