(It is Friday in horologically advanced regions of the world)<\/p>\n
\nI’ve just seen this paper<\/a> abstract, posted on another forum.<\/p>\n \nThe speed of sound was measured in solutions of sucrose (0-70 wt\/vol%), glycerol (0-30 wt\/vol%) and orange juice (0-40 solids wt\/vol%) as a function of temperature (10 \u00b0C to -13 \u00b0C). The velocity ( c ) in the unfrozen solutions, including the supercooled samples, could be modeled as a simple linear function of temperature (T, \u00b0C) and composition (x, wt\/vol%): c = c[w] plus k[x]x plus k[T]T where c[w] is the speed of sound in water at 0 \u00b0C, and k[x] and k[T] are solute-dependant constants. There was a large increase in ultrasonic velocity corresponding to freezing in these samples (e.g., an unfrozen 10% sucrose solution has a speed of sound of 1416 m s[-1] at -5 \u00b0C while a similar frozen solution has a velocity of 1983 m s[-1]). The ice content was estimated from phase diagrams of similar samples and was a linear function of the change in ultrasonic velocity upon freezing for samples <8 \u00b0C. Some details of the effects of ice microstructure and possible theoretical approaches to its effects on ultrasonic properties are also discussed.\n<\/p><\/blockquote>\n \nThe speed of sound in frozen orange juice<\/em>? What?<\/p>\n","protected":false},"excerpt":{"rendered":" (It is Friday in horologically advanced regions of the world) I’ve just seen this paper abstract, posted on another forum. The speed of sound was measured in solutions of sucrose (0-70 wt\/vol%), glycerol (0-30 wt\/vol%) and orange juice (0-40 solids … Continue reading