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Trump’s Vast And Ongoing Project To Steal The Election

bobknight33 says...

99% of violence last 3+ years s from the left refusal to acknowledge a peaceful transfer to power because Hillary lost.

With such a polarized society, why would one introduce a voting method lacking high standards of control, unless the party pushing for such is that they want to seal the election?

So this piece of fake news is taking the position that Trump will bitch / moan and fight after the election all those un-counted mail in votes.

Then just so up and VOTE in person.

As for possible mail in shenanigans that dont occur:::::

Vote in person and be done with it.

Officer Singh kills Margarita Brooks during wellness check

shagen454 says...

I mean, if he wanted to scare the dog off and had to use the gun to do it, how about shooting one round into the ground? Seems pretty obvious that this guy shouldn't have had a gun at all and as such the people in charge of this one week rookie should get charges too.

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Allassonic/Hot Chocolate Effect

SFOGuy says...

Now I'm wondering if the powder has anything at all to do with it; or it's just the entrained air bubbles from the stirring being released and disappearing...although your statement about "equilibrium" seems to indicate the powder (until full dissolved) holds onto the air bubbles/supplies a surface for nucleation (I think I used that correctly).

So: would talcum powder work? hmmm

newtboy said:

Works with most hot liquids with powders, I think I first noticed it in a mug of instant hot cider......

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. It was first observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer. Recent research has found many more substances which create the effect, even in initially non-supersaturated liquids.
It can be observed by pouring hot milk into a mug, stirring in chocolate powder, and tapping the bottom of the mug with a spoon while the milk is still in motion. The pitch of the taps will increase progressively with no relation to the speed or force of tapping. Subsequent stirring of the same solution (without adding more chocolate powder) will gradually decrease the pitch again, followed by another increase. This process can be repeated a number of times, until equilibrium has been reached. Upon initial stirring, entrained gas bubbles reduce the speed of sound in the liquid, lowering the frequency. As the bubbles clear, sound travels faster in the liquid and the frequency increases

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