The effect of liquid on the vibrational intensity of a wineglass at steady state resonance.
As liquid is inserted into a wineglass, a decline in the wineglass's natural frequency is noticed. Such phenomena, known as pitch lowering, is well explained in past papers. However, not yet discussed by previous researchers is that pitch lowering also consequently reduces the resonance intensity of a wineglass. Thus, this present paper aims to extend the body of research on this topic by providing a relationship between pitch lowering and its effect on resonation intensity. To do so, we identify particular characteristics of a wineglass at perfect resonance and formulate a theoretical model. Consequently, we find that the natural frequency of the wineglass has a squared proportionality with its resonance intensity, under the assumption that damping stays constant. Experimentally found, however, damping increases proportionally to liquid, and the data deviates from the model for wineglasses with large amounts of liquid. Accuracies and limitations of the model are then discussed.
Publisher URL: http://arxiv.org/abs/1801.07514