The hot chocolate effect might have practical application
A mug of hot chocolate tapped with a spoon can produce a note of increasing pitch as bubbles rise to the surface. This principle can also be used to measure the acidity of a solution, which might make it quicker to test the viability of yeast used in brewing beer.
Thanks for using Education in Chemistry. You can view one Education in Chemistry article per month as a visitor.
Registration is open to all teachers and technicians at secondary schools, colleges and teacher training institutions in the UK and Ireland.
Get all this, plus much more:
Already a Teach Chemistry member? Sign in now.
Not eligible for Teach Chemistry? Sign up for a personal account instead, or you can also access all our resources with Royal Society of Chemistry membership.