What Determines What Your Voice Sounds Like?

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ThinkStock

As a marker of singularity, our voices are as effective as our fingerprints. Though people may share a similar pitch or certain vocal characteristics, under close examination, no two voices are alike. Height, weight, hormones, provenance, allergies, structural anomalies, emotions, and environmental factors all play a role in determining how your voice ultimately emerges, which means not only is your voice yours alone, but that you’ll have a few variations on that voice throughout your life.

HE SAYS/SHE SAYS

The first and most obvious vocal determinate is your sex. Anatomically, males have larger vocal folds (aka vocal cords) than females, so, even before hormones surge during adolescence, boys typically have deeper voices than girls. These folds are stretched horizontally across the larynx (the voice box) and, when air is brought up from the lungs to speak, they vibrate. The length, size, and tension of the folds determine what’s known as the fundamental frequency of the resulting sound, which averages about 125 Hz in men, 210 Hz in women, and 300-plus Hz in children. The higher the Hz, or frequency of the sound wave, the higher the pitch. High frequency sounds reach our ears faster, partially explaining why kids’ voices can be so grating.

When we hit puberty, hormones invariably cause the voice to change. During this time the vocal folds lengthen and thicken, causing them to resonate at a lower frequency, which produces a deeper pitch (think of the strings on a guitar). In males, the production of testosterone ramps up, and the larynx increases in size. Men that produce higher levels of testosterone during puberty will usually develop lower voices as they grow into adulthood. Girl’s vocal folds will also grow a bit (about 3 mm compared to 10 mm in boys), but, since they’re not churning out testosterone, their voices remain comparatively high.

Genetics also play a role in how our voices mature. Although how a child’s voice develops owes something to mimicry of their parents, people from the same family will often sound alike because laryngeal anatomy is dictated by your ancestral DNA just like every other physical trait. It’s the slight variations around this anatomy that make our voices distinct.

CHANGING YOUR TUNE

The voice you enter adulthood with is, by and large, the voice you’re stuck with for most of your life. That said, there are several factors that can influence vocal changes, many of which are fleeting, some of which are not. A temporary voice change happens when you catch a cold. Here, the cold virus makes the vocal cords swell, causing them to rub together, which lends a rasp to our speech (the irritation is further aggravated by an urge to clear your throat, which makes the swelling worse).

Our emotional state also affects how we speak. When we’re excited, nervous, or frightened, the muscles buttressing the larynx contract involuntarily, and tension in the vocal cords will increase to produce that high, unsteady pitch we associate with alarm. Though the voice will return to normal once the stimulus passes, people who are generally high-strung will often adopt some variation of this alarmed voice as their natural cadence.

One of the most frequently applied vocal designations is describing someone as “nasally.” A voice that seems birthed as much in your nose as in your throat can be caused by a number of things, which are separated into two categories. Hyponasal speech, the more common of the two, occurs when there’s a lack of airflow through the nose while speaking. Nasal congestion is the primary culprit, as anyone with allergies or chronic sinusitis can attest to, but hyponasality can also stem from a deviated septum or certain adenoidal maladies. Hypernasal speech, on the other hand, results from an influx of air through the nose while speaking, and is especially noticeable when saying words that begin with a consonant. Hypernasality can be caused by a cleft palate or other velopharyngeal insufficiencies, and speech can be majorly impaired in these cases.

Some of the common environmental and lifestyle factors that contribute to what your voice sounds like include pollution, an overly dry climate, smoking, drinking alcohol, or shouting/screaming too much. The vocal cords and larynx are like any other muscle in that they can be overused and strained, so, like most things, moderation is key when it comes to taking care of your voice.

The inevitability of aging will lead to a final, permanent voice change for most of us. After a lifetime of speaking, the vocal cords and surrounding tissue lose strength and elasticity, and our mucous membranes become thinner and drier. Known medically as presbyphonia, elderly voice change manifests itself through reduced volume and endurance, noticeable shakiness, and difficulty being heard. Ironically, at this age men’s voices will increase in pitch, while women’s will lower, in a kind of reverse adolescence. 

What Exactly is Christmas Tree Flocking?

iStock.com/Spiderstock
iStock.com/Spiderstock

Of the many curious holiday traditions (figgy pudding? wassailing?), one of the oddest has to be spraying down small trees with a mixture of adhesive and cellulose fibers to satisfy our longing for a white Christmas.

That’s what’s happening when you adorn a tree with artificial snow, otherwise known as flocking. And yet, when decorated and lit up, there’s something beautiful and warmly nostalgic about a well-flocked Christmas tree. Here’s how professionals manufacture this Christmas miracle.  

The History of Flocking

We’ve been trying to get that snowy look on Christmas trees for longer than you might think, dating back to the 1800s using substances like flour or cotton. A 1929 issue of Popular Mechanics recommended varnish, corn starch, and flakes of the silicate mineral mica. 

But tree flocking as we know it really caught on in the late 1950s and 1960s, along with aluminum trees and other glitzy (if not natural-looking) decor of the post-war boom. General Mills marketed Sno-Flok home kits, to be applied using a gun that attached to a vacuum cleaner.

Such home kits are not so popular these days, says Tom Leonard, owner of Peak Seasons, one of the country's largest manufacturers of Christmas tree lots supplies and tree flock. Flocking itself, however, has retained a level of appeal. “Sunbelt states use a lot of it because there’s no snow there,” Leonard tells Mental Floss. “It’s tremendously popular. The West Coast, the South, and the Southeast, the vast majority of it is sold in those zones.”

The Science of Flocking

So what exactly is flocking? At its core, flocking means attaching tiny fibers to a surface to create texture (the process is also used in fashion, home decor, and crafts). The Peak Seasons recipe includes paper pulp as fiber, corn starch as adhesive, and boron as a flame retardant—there’s a safety benefit to flocking.

And the company makes a lot of it. Leonard says they're the largest manufacturer of flock in the United States and Europe. “I don’t want to share [how much], but we sell lots of flock. I mean truckloads and truckloads.”

Based in sunny Riverside, California, Peak Seasons starts with paper and a grinder. “It’s like a big roll of toilet paper and it weighs a ton and you feed it into a machine and it comes out a powder,” Leonard says. The exception is certain bright colors—flock comes in white, black, pink, ice blue, royal blue, red, green, gold, and purple—which require cotton fibers instead of paper to hold the dye. The final product is almost like baby powder, shipped all over the country in large, cement-bag-sized bags.

From there you need to affix the stuff in a nice even coat, which is where flock machines like the Mighty Sno-Blower come in. They’re basically big tanks that hold varying amounts of flock depending on the model, plus a mechanism at the bottom to fluff up the powder. The machine then pumps the powder through a hose, and a gun at the end mixes it with a mist of water.

And that’s how flock is born.

The Art of Flocking

You don’t have to go with a professional flocker, or even use manufactured flock. There are all sorts of DIY recipes that include things like soap flakes or even desiccated coconut flakes. But if you do go pro, you want to be in the hands of someone like Paul Iantosca, who has been flocking trees in the Boston area for 20 years.

Flocking one tree in bright purple (white is still most popular), Iantosca first sprays it down with water. Then, in an area closed off with plastic sheeting, he fires up the blower and blasts the tree evenly with what looks like a purple fog. The stuff gets everywhere. He wears a mask to keep it out of his nose, but some high-volume flockers wear full protective coveralls. 

The tricky part to flocking is that you can’t tell if you got it right until it dries. When it goes on, it’s cold and wet like paste. But as it dries, the Christmas magic kicks in and it puffs up, turning into fluffy white (or, in this case, purple) fuzz firmly affixed to the needles.

There are, of course, pitfalls. Not enough water, and the flocking falls off and makes a huge mess. A flocked tree can’t get wet a second time. “It won’t dry again. It’s disgusting actually,” Iantosca says. Also, when you flock a tree, the color highlights its flaws. A janky tree turns into a weird, uneven shrub.

But if you get it right and string it up with lights, you’ve got a real stunner on your hands. Iantosca’s had flocked trees for his own home for the past 10 years and his kids won’t let him go back.

“When you plug that thing in, it absolutely glows inside," he says. "It’s unbelievable.”

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Why Do Fruitcakes Last So Long?

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iStock

Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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