Vocal fry

The name given to a quality of sound produced at low pitch (generally below 70 Hertz, or around E2 or F2 in musical notation). Vocal fry is produced in what some call pulse register, as compared with chest and falsetto registers. Once defined with the help of audible examples, most individuals can readily identify vocal fry quality. Vocal fry may be heard in poorly produced voices; in other cases, it is used intentionally as a training technique, particularly for air-wasting dysphonia that has a functional cause.

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