<p>Now, even a deaf person can listen to sounds coming through via Wi-Fi signals, thanks to a new software being developed by London-based science writer Frank Swain.<br /><br /></p>.<p>The software called Phantom Terrains works with iPhones and hearing aids to turn local Wi-Fi signals into audible soundscapes.<br /><br />"Unlike glasses, which simply bring the world into focus, digital hearing aids strive to recreate the soundscape, amplifying useful sound and suppressing noise," Swain said.<br /><br />The system uses the iPhone's Wi-Fi sensors to analyse data from nearby fields.<br /><br />The data is then decoded and turned into sound patterns that are wirelessly transmitted to Swain's customised hearing aids.<br /><br />So long as one has his iPhone in his pocket, it is possible to create a kind of aural map blended in with the normal output of the hearing aids.<br /><br />Frank Swain, 32, worked with sound artist Daniel Jones to create the software.<br />The findings were reported in the journal New Scientist.</p>
<p>Now, even a deaf person can listen to sounds coming through via Wi-Fi signals, thanks to a new software being developed by London-based science writer Frank Swain.<br /><br /></p>.<p>The software called Phantom Terrains works with iPhones and hearing aids to turn local Wi-Fi signals into audible soundscapes.<br /><br />"Unlike glasses, which simply bring the world into focus, digital hearing aids strive to recreate the soundscape, amplifying useful sound and suppressing noise," Swain said.<br /><br />The system uses the iPhone's Wi-Fi sensors to analyse data from nearby fields.<br /><br />The data is then decoded and turned into sound patterns that are wirelessly transmitted to Swain's customised hearing aids.<br /><br />So long as one has his iPhone in his pocket, it is possible to create a kind of aural map blended in with the normal output of the hearing aids.<br /><br />Frank Swain, 32, worked with sound artist Daniel Jones to create the software.<br />The findings were reported in the journal New Scientist.</p>