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 [intlink id=”459″ type=”post”]pulse register[/intlink], as compared with chest and [intlink id=”182″ type=”post”]falsetto[/intlink] 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 [intlink id=”33″ type=”post”]air-wasting dysphonia[/intlink] that has a functional cause.

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