“熱巧克力效應”是當你將巧克力粉加入裝有熱水之馬克杯後用湯匙輕敲杯壁，可以聽出攪拌前後敲擊所得聲音頻率明顯不同，攪拌後巧克力粉溶解頻率會較高。一般論文的解答是「當粉末溶解的時候，藏在粉末裡的空氣就會跑出來，在空氣與水混合的環境裡，音速比在水裡低。當水裡不斷有空氣與水混進去時，這個容器的共振頻率和它裡面的音速有關，所以也會降低。因此你會聽到較低之音調，直到空氣全跑光。」但根據我的實驗我覺得這樣的解釋並不對。我們提出新的模型來解釋“熱巧克力效應”。When we put an ounce of dry chocolate powder into a mug filled with hot water, then tapping the side with your spoon will generate a sound. The pitch of this sound will rise after stirring. This is called “the hot chocolate effect”. According to a published paper, the explanation is “The air trapped in the powder is released as the powder dissolves. Since the speed of sound is lower in air than that in water, the speed of sound in the air-water mixture is lower than that in pure water. During that period while the air escapes the container, the resonant frequencies of the water, which depend directly on the speed of sound, will also be lower. Hence, you hear a lower tone until the air escapes”. However, our experiments clearly demonstrated that the explanation is plainly wrong. A new theoretical model is also proposed for the observed phenomenon.
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