Why does my coffee mug give off a rising pitch when stirred/tapped with a spoon once full?
81857
When the coffee is first poured in the molecules in the ceramic are further apart, because cold things shrink (just ask George Costanza) thus causing more room between molucules and creating a lower pitch, but as the coffee heats the mug the molecules expand, reducing the distance between each molecule and raising the pitch.
93082
Both the previous answers are good except shaking the can does not increase the pressure within the can, which is a surprise to most people.  I read somewhere (and the link of one of the posters confirms) that the pressure within the can remains the same, which is actually above atmospheric pressure.  If you open a can without shaking it, a small volume of Carbon dioxide expands with a slight pop and a very small surface area of fluid is now exposed to the atmosphere at the top of the can.  Carbon dioxide is now free to enter and leave the fluid surface and since the fluid has a higher concentration of CO2, the net effect is loss from the fluid until at equilibrium with the atmosphere after which the soda is flat.\n\nShaking the container disperses CO2 bubbles (not air) throughout the fluid greatly increasing its effective surface area for separation and since the entire content is above atmospheric pressure the CO2 bubbles expand to atmospheric pressure and overflow the can.  The fizz in a glass of soda (or the opened can) represents the tiny bubbles of CO2 that form at nucleation points on the glass until large enough to rise and pop at the surface.  I'd imagine that adding soap which forms a better film would change the fizz to foam, but why ruin a perfectly good soda (or beer), right?
863472
If you have a mesuring cup, well, chop them up and fill it.  Chop into smaller pieces for more exact, reach the 1 Cup mark I assume
899395
What you are seeing is surface tension.  Water molecules have an attraction to each other.  They sort of "hold on" to the water molecules allowing the level to rise without spilling over.  \n\nIf you create the bubble by adding pennies and add a drop of dish detergent you will see that the soap breaks that surface tension and the water will spill.
287552
excitement causes it.\nits a lubricant\nyour lubricant porthole is set a little closer to your opening than normal.
1045070
When you boil milk, the fat content of the milk (which normally is referred to as CREAM), being lighter, comes to the surface. When fat matter accumulates, it forms a layer above the heavier watery substance.\n\nWhen the water in the milk evaporates, the steam does not get a path to escape because of the fat layer that is formed on the surface. So... it is the fat layer that rises up due to steam. (The same phenomenon as Steam Engine)
646721
It was believed that if the mug is thicker, it will hold hotter liquids and so mugs were thicker then. This is not true because being thicker, the inner wall of the mug will expand much faster than the outer wall. This results in the mug cracking.\n\nNowadays, mugs and glasses have thinner walls. This results in the inner and outer walls expanding at rates that are closer and so the material will not crack.
5635
Add a tiny bit of water to it. Just mix it around, and if it didnt all smooth out repeate. It worked for mine, so mabey it will do the same for yours!
682281
not really sure why, but if you let air get to vanilla, it turns to a darker color. so it probably has some kind of preservative in it making it that way...( just a guess)
492244
I think I heard this answered before somewhere. If I remember corretly it's that the amount of coloured pigment in the soap is tiny. When 'foamed up' the actual foam is only a few microns thick...so thin that the colour pigment (which was a small % in the first place) can't be seen?
1147577
I've never had this happen to me, but I have heard that it can.  In fact, my aunt told me that even after you take the cup out of the microwave and go to stir it, it can explode then.
279907
It's a one-shot increase, as you probably know. That is, you can't make a perpetual pump by letting the water flow out from the capillary tube through a hole drilled somewhere below the top of the water column. Like other one-shots that seem to be a free ride, such as tossing rocks into the Grand Canyon, the capillary effect can be viewed as trading one form of energy for another. The input energy in this case is the potential energy of the empty capillary. It takes energy to drive the water back out of the capillary.\nSurface tension acts like a stretched elastic membrane. It is always trying to minimize its free surface area (that is, surface that is not contacting and wetting some solid). If you have a number of small droplets on a non-wettable surface like waxed paper, and you bring them all together, they form a single drop whose center of mass is higher than when they were all separate. The energy to do this comes from the elastic contraction of the water surface. Note that surface tension that forms drops produces a convex free surface. Water in a capillary wets the walls of the tube above the water level by adhesion, and surface tension tries to minimize the surface area by pulling the water column up to flatten the upper surface (the meniscus). Eventually an equilibrium is reached where the surface tension balances the weight of the water column, which stretches the surface downward making a concave meniscus. See the ref. for a fuller explanation of surface tension.
551765
MILK BOILS OVER BE CAUSE WHEN IT APPROACHES THE BOILING POINT, IT FORMS A FILM WHICH DOES NOT LET STEAM ESCAPE. THE STEAM WILL FIND ITS OWN WAY.
958519
If you are a coffee drinker,try holding a mouth full in your mouth for a few minutes and then, spit it out..The heat will loosen up the glue..Been there,know what you're going through and it will get better..Try not to use as much glue next time, sometimes this works too.\nHave you tried the "Fix-a-dent with control?" It comes with scope flavor.I have found that it isn't as hard to get off as the original brand..Plus it leaves your mouth with a fresh taste.The original tasted  like "Elmer's glue" yuk!!!!
163077
Good question.  My guess is it's probably the same as with most oil-producing substances -- cold press.  And lots of beans.  You're probably better off using raw green coffee beans, if you can find them.
288139
That caved-in side of the spoon is "concave" and the other side is "convex".\n\nYou can see yourself upside down in any concave shaped mirror, when your distance from the mirror is favorable for that to happen.\n\nGet one of those so called shaving mirrors ans stand at different distances from it and observe the results.
304121
ZW88 is partly correct -- the problem is not surface tension.  The toothpicks provide nucleation sites for bubbles to form in a more controlled manner, thus preventing more catastrophic boiling.