Science: Love Seltzer, Champagne, or Soda? We Explain Carbonation & Bubbles in Fizzy Beverages
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- Опубликовано: 18 сен 2024
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We take a closer look at carbonated beverages, from seltzer to sparkling wine, and find out what makes them bubbly-and what makes them go flat.
RELATED: Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics? The answer: bit.ly/1jhXKOm
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I was drinking some soda a few minutes ago and got curious. So, here I am.
Me too!
As I
Same had a mnt dew and was like mhmmmm I wonder how
Lmao same here 🤣
Same
Just a point of clarification, equilibrium does not mean that there is no movement of co2 into the liquid or into the air. Equilibrium means that the rate of movement of co2 in and out of the liquid is the same, thus there is no NET movement of CO2 in or out of the liquid.
this is so epic
I'll give him a point for being that it was in equilibrium and minus 3 forgetting the definition as to why wrong.
Kids who stayed awake in Gr.11 Chemistry class will all be able to tell you this, haha.
There is a third way how the gas escapes: It can diffuse through the plastic bottle. That's why over years, even a sealed plastic bottle goes flat.
Ah, I guess that's why beverages from a glass bottle always tastes better.
I guess the gaps between the cap, the cap lid, and the bottle mouth is non-negligble route of escape! :D
Interesting.
Me randomly drinking soda for the 2639th time and suddenly wondering tf are these bubbles in it and I'm here lol
i learned more chemistry through this video than in my current chemistry class...
yummyingo lol
Great video. The examples with the lava rock and ball bearing were very helpful in understanding how this works!
He's dressed like a Chef, but he's actually a Scientist.
That's high school chemistry
So from that last piece of advice, if you were to experience a perfectly carbonated drink someplace, you probably wouldn't want to eat there again.
Nah, not necessarily. The glass could be scratched, for instance, and you probably consume more debris from towel fibers than you think.
(3 years later)A common practice here in France is to take new champagne flutes and a sharp knive and scratch the bottom of the inside of the flute, giving a rough surface
Very interesting to know, if I’m ever in a bar in Texas I’ll order a sarsaparilla in a dirty glass.
You want the effervescence to occur in your mouth not in the glass. A clean glass will reduce the gas lost between sips and provide the most joyous sarsaparilla drinking experience. IMO.
Also, having some tiny scratches in your glass can help release bubbles just like the lava rock.
Anyone else cringe when he dropped the ball bearing?
Do carbonated beverages go flat faster in the fridge or at room temperature? Basically what I'm asking is, should I keep my tonic water in the fridge or not? And why?
Patrick Wilson depends... do you want your drink fizzier? Then if it is open, fridge. If it is still sealed/unopened then it doesn't really matter unless you're about to drink it. If that is the case, then you would want it to be in the fridge.
Carbonated beverages will loose less dissolved CO2 if they are cold.
Finally learned why bubbles in my wine rises in stings -?
Thankyou
-Satisfied viewer
very well put together. Does the type of water (filtered, tap, purified, spring, rain, ground etc) affect any of the attributed of the carbonated drink?
4:22 his voice cracks haha.
ChampaAagne
Wade Smith ahahahhahahahahaaaaaahhhaaa
Wade Smith It happened as soon as I read this comment 😂
Not that it matters, but what’s up w his bottom lip movement?
I am a bubble fanatic from water to wine. Love this content. Thank you 🍾🥂
Time to drink Coca Cola from a champagne glass xD
more videos like this!
Made a test by making tiny little scraches with a tiny little needle right in the bottom center of a glass and voilà!! Bubbling like your lava rock and with a clean glass.
flat soda is better, can't change my mind
Thank you, very much!
Wow this ATK video is actually really good!
I was sitting here drinking a carbonated beverage over ice and started thinking about the physics and chemistry of the solution. I assumed that the primary mechanism at play in the fizziness is the temperature differential between the beverage and the vessel. I didnt event think about nucleation sites or the equillibrium between relative co2 concentrations.
I wonder if the temperature of the co2 being used would effect the effervescence of the seltzer, or if super chilled co2 could be used to cool as well as saturate the liquid as it is carbonated 🤔
Yeah I just searched “why is my drink fizzy”. I guess whether you’re a nerd or a stoner, we got the same answer.
CARBO NATION Y'ALL!
* makes a C and N with hands but forgets to flip it for viewer *
Awesome, as always! : )
Thanks!
Great video, as always.
What about champagne spritzers
thanks man heterogeneous nucleation is what i was lookin for to search for a deeper dive into the physics.....140744
You guys could at least use celsius for water… 0 = frozen / 100 = boiling is way easier to grasp than this nonsense! :P
aww booo hooo hooo... i can't do math unless i'm using the powers of 10. Fahrenheit is more accurate than Celsius
You seem at the end to imply desire for more bubbles, but doesn't that mean it flattens sooner?
Wouldn't you want the CO2 to STAY dissolved in the drink until it enters your mouth, where it finds countless nucleation sites to become fizzy?
Not really. Part of the experience of drinking a fizzy beverage is the aromatic portion you have before you take a sip. That requires bubble formation before you even drink it.
Bogdanavich Jr.?
I came here to find out why canned drinks always seem flat compared to their bottled counterparts.
And I love your science :)
Gweggie Gawdner dudhffhdfhfhd
Anyone who has done the soda and mentos thing is very familiar with nucleation.
Im not sure if dumb question but is carbonation bad for your liver/health?
B Ken No. Your body produces carbon dioxide. But too much of the salts in some carbonated water can give you some gastro issues.
Late response, but no. Carbonation is perfectly safe, because carbon dioxide (CO2) isn't broken down by your body, and in fact we naturally exhale it constantly. A glass of "flat" water will have the same effect on your health that a glass of carbonated water would. At most, you'll just be burping a bit due to the increased amount of gas.
There is one thing I haven't mentioned, and it's the formation of carbonic acid (H2CO3). Carbon dioxide occasionally reacts with water to form carbonic acid. This is one reason why carbonated drinks taste more bitter or sour than flat drinks, and why flat soda tastes so bad - the flat soda is lacking the carbonic acid, and *all* acids provide a sour flavor in foods. But don't let the name scare you - the equilibrium of H2CO3 to CO2 is small, and H2CO3 is a weak acid anyway. It also decomposes rapidly back into water and CO2, so once again, there are no health effects.
TL;DR Carbonated drinks are no worse for you than the same drink would be if it were flat.
Rocky
grape Fanta
I wouldn't want a dirty glass just to have bubbles.
why alcohol free beer???? this actually comes up in cooking alot.... private message for details
ps... i am a trained chemist... and i don't want everyone in the comments to get lost...
I thought I'm watching science, until the non-metric unit shows up : /
is he a chef or a fucking scientist?
dan -explains- carbonation
bubbles
Nucleation? Too scientific. It's food and drink; not virology.
Cooking is chemistry :)
Baking is chemistry, cooking is art.
Hey 2020 here, did someone say....virology!?