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But I didn't say that a loud sound doesn't raise the threshold for the quieter one, I said that you can hear a sound that is quieter than another present at the same time, which I think this is what Thompsonmax was getting at. Taking a 1kHz tone as a reference, I can hear a 500Hz or 2kHz tone that is 40dB quieter. That's with sinewaves, if I make the quiet one a square wave it's easier to hear.Common experience should tell you this isn't correct, the ear is quite capable of hearing sounds in the presence of louder ones.Unless the frequency of the competing sound is lower.
The general rule is that low masks high. The lower frequency sound will raise the hearing threshold of a higher frequency sound, so it needs to be at a higher level to get through. There are detailed masking curves which show the effect and the frequency relationships.
One interesting aspect of this is a singer working with an orchestra. The orchestra has a lot of power in the lower frequencies and these can mask a singer. Classical singing training teaches singers to produce what is known as the singers formant, extra power in the 2-4kHz range which punches through the masking. Pop singers dont have that training so vocal microphones have raised sensitivity in the 2-4kHz range, known as a presence peak, which lets the singer compete with the group (mostly).
Hi there. Interesting question. I think it is all about the sound power wich rate in decibels. So if you add together different sounds we will hear that one which has more decibels.Common experience should tell you this isn't correct, the ear is quite capable of hearing sounds in the presence of louder ones.
I would add: Freshly-cut cheese has a carefully-controlled moisture profile and texture.A bit of cling film keeps it from drying out for a lot longer than the marked shelf life though. I could polish off a pack of cheese in one sitting, but when you're living alone and eating sensible portions it tends to stretch the use-by date a bit.
Once the package is opened, it tends to dry out, go hard and discolor.
Fresh cheese has the carefully-honed texture intended by the producer.
The only credible statistics we have are for deaths in hospitalSo you could still ask the same question, is it most helpful to view total numbers, or normalise them to population.