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  2. Hot chocolate effect - Wikipedia

    en.wikipedia.org/wiki/Hot_chocolate_effect

    The hot chocolate effect is a phenomenon of wave mechanics in which the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. [ 1 ] [ 2 ] The effect is thought to happen because upon initial stirring, entrained gas bubbles reduce the speed of sound in the liquid, lowering the frequency.

  3. Is your heater making you sick? How to avoid cold-like ...

    www.aol.com/lifestyle/heater-making-sick-avoid...

    “When you turn on the heat for the first time in the season, these particles get blown into the air, which can lead to sinus congestion, sneezing, coughing, sore throat or other allergic ...

  4. Thermoception - Wikipedia

    en.wikipedia.org/wiki/Thermoception

    In physiology, thermoception or thermoreception is the sensation and perception of temperature, or more accurately, temperature differences inferred from heat flux.It deals with a series of events and processes required for an organism to receive a temperature stimulus, convert it to a molecular signal, and recognize and characterize the signal in order to trigger an appropriate defense response.

  5. Thermoreceptor - Wikipedia

    en.wikipedia.org/wiki/Thermoreceptor

    Cooling results in a decrease in warm receptor discharge rate. For cold receptors their firing rate increases during cooling and decreases during warming. Some cold receptors also respond with a brief action potential discharge to high temperatures, i.e. typically above 45 °C, and this is known as a paradoxical response to heat [citation ...

  6. This Is How To Keep Your Chocolate From Spoiling

    www.aol.com/keep-chocolate-spoiling-173100876.html

    Unless, it's moldy or the chocolate tastes or smells bad, you're probably safe to eat it. But keep in mind, it won't be at its peak quality. You can always put it to use in recipes for chocolate ...

  7. Ischoklad - Wikipedia

    en.wikipedia.org/wiki/Ischoklad

    The reference to ice in the name relates to the fact that it melts very easily in the mouth and is perceived to have a cooling effect as the heat energy is absorbed. This effect is due to the melting point of coconut oil lying between 20 and 23 degrees Celsius , around 10 degrees lower than chocolate.

  8. Hot chocolate and cold oysters: Inside the big, sexy lie of ...

    www.aol.com/news/hot-chocolate-cold-oysters...

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  9. Heat intolerance - Wikipedia

    en.wikipedia.org/wiki/Heat_intolerance

    Heat intolerance is a symptom characterized by feeling overheated in warm environments or when the surrounding environment's temperature rises. [1] Typically, the ...