If someone asked you...
Discussion
If someone asked you to explain to them, how tens of thousands of bubbles in a fizzy drink are able to materialise, seemingly out of nowhere, and continually rise to the surface without lowering the level of the drink, would you be armed to proffer the correct answer?
The burps we enjoy socially prove the bubbles are gaseous, no?
Where do they come from?
The burps we enjoy socially prove the bubbles are gaseous, no?
Where do they come from?
Yeehhh what he said
a god mention while we're here though, Have you noticed that most bar staff dont know what the proper glasses are for certain beverages?
The old stella glasses used to have a smaller inset dia at the bottom to hold as much gas as possible to stop it going flat, but they still serve it in a standard glass
Same goes with strongbow glasses and even the new stella ones which are actually designed to keep the drink cooler for longer
But you knew that anyway
a god mention while we're here though, Have you noticed that most bar staff dont know what the proper glasses are for certain beverages?
The old stella glasses used to have a smaller inset dia at the bottom to hold as much gas as possible to stop it going flat, but they still serve it in a standard glass
Same goes with strongbow glasses and even the new stella ones which are actually designed to keep the drink cooler for longer
But you knew that anyway
The answer lies in the fact that gasses (in this case carbon dioxide) is more soluble in liquids when they are under pressure. The can/bottle is pressurised and so the CO2 stays in solution (when it is in solution it does not add to the volume of the liquid due to the size of the CO2 molecules (tiny wee) compared to the spaces in between the liquid molecules (quite big) and so the CO2 can easily fit in the liquid without contributing to it's volume). When the can/bottle is opened the pressure is now reduced to be the same at atmospheric pressure and the CO2 is free to come out of solution and it does so progressively in the form of small bubbles.
Gasses are also more soluble in liquids when they are cool compared to the same liquid when it is hot. Think a pan of water on the stove. It had gassed dissolved in it from the atmosphere. Now when you heat the pan you get small bubbles rising out of the water as the liquid heats up and forces the dissolved gasses out of solution.
Ah... Thank you very much.
Gasses are also more soluble in liquids when they are cool compared to the same liquid when it is hot. Think a pan of water on the stove. It had gassed dissolved in it from the atmosphere. Now when you heat the pan you get small bubbles rising out of the water as the liquid heats up and forces the dissolved gasses out of solution.
Ah... Thank you very much.
Triumph Coupe said:
The answer lies in the fact that gasses (in this case carbon dioxide) is more soluble in liquids when they are under pressure. The can/bottle is pressurised and so the CO2 stays in solution (when it is in solution it does not add to the volume of the liquid due to the size of the CO2 molecules (tiny wee) compared to the spaces in between the liquid molecules (quite big) and so the CO2 can easily fit in the liquid without contributing to it's volume). When the can/bottle is opened the pressure is now reduced to be the same at atmospheric pressure and the CO2 is free to come out of solution and it does so progressively in the form of small bubbles.
Gasses are also more soluble in liquids when they are cool compared to the same liquid when it is hot. Think a pan of water on the stove. It had gassed dissolved in it from the atmosphere. Now when you heat the pan you get small bubbles rising out of the water as the liquid heats up and forces the dissolved gasses out of solution.
Ah... Thank you very much.
Just the answer I was after. Gasses are also more soluble in liquids when they are cool compared to the same liquid when it is hot. Think a pan of water on the stove. It had gassed dissolved in it from the atmosphere. Now when you heat the pan you get small bubbles rising out of the water as the liquid heats up and forces the dissolved gasses out of solution.
Ah... Thank you very much.
Thank you good sir
Ron Burgundy said:
Yeehhh what he said
a god mention while we're here though, Have you noticed that most bar staff dont know what the proper glasses are for certain beverages?
The old stella glasses used to have a smaller inset dia at the bottom to hold as much gas as possible to stop it going flat, but they still serve it in a standard glass
Same goes with strongbow glasses and even the new stella ones which are actually designed to keep the drink cooler for longer
But you knew that anyway
A lot of new branded glasses have "cut" areas on the bottom to originate a constant stream of bubbles, much like an expensive champagne glass...a god mention while we're here though, Have you noticed that most bar staff dont know what the proper glasses are for certain beverages?
The old stella glasses used to have a smaller inset dia at the bottom to hold as much gas as possible to stop it going flat, but they still serve it in a standard glass
Same goes with strongbow glasses and even the new stella ones which are actually designed to keep the drink cooler for longer
But you knew that anyway
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