<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-S5Q6WWDA</identifier><date>2023</date><creator>Kuk, Rok</creator><relation>documents/doc/S/URN_NBN_SI_doc-S5Q6WWDA_001.pdf</relation><relation>documents/doc/S/URN_NBN_SI_doc-S5Q6WWDA_001.txt</relation><format format_type="volume">10</format><format format_type="extent">10 str.</format><format format_type="issue">2</format><format format_type="type">article</format><identifier identifier_type="COBISSID_HOST">166312451</identifier><identifier identifier_type="ISSN">2385-8567</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-S5Q6WWDA</identifier><language>eng</language><publisher publisher_location="Ljubljana">Založba Fakultete za matematiko in fiziko Univerze v Ljubljani</publisher><source>Matrika</source><rights>InC</rights><subject language_type_id="eng">bubbles</subject><subject language_type_id="slv">frekvenca zvoka</subject><subject language_type_id="eng">frequency</subject><subject language_type_id="eng">liquids</subject><subject language_type_id="slv">mehurčki</subject><subject language_type_id="eng">sound</subject><subject language_type_id="slv">tekočine</subject><subject language_type_id="slv">zvok</subject><title>The hot chocolate effect</title></Record>