The Science Behind the Bubbly

isabotage3 writes "Here is everything you need to know about champagne in time for New Year's — From how to maximize your bubbles to why bubbles follow certain patterns and then suddenly change to when the time is right to stop studying your bubbly and drink up."

Comments

Bubbles and cavitation during negative g load

[viking80]

Happy New Year.

As divers know, if you reduce the pressure, bubbles will form. An easy way to do this in a glass of champagne, or beer for that matter, is to toast with your good (or not so good) friend by touching the top of his glass with the bottom of yours.

The champagne in your glass with be compressed on impact, and no bubbles will form. The glass on the bottom will experience an explosive decompression in the liquid, and instantly foam up with little left to drink to the amusement of the whole party except for the unfortunate one.

This takes very little force if executed correctly: Both glass and liquid are quite stiff. An impact of 10cm/sec will easily cause a g-load of the bottom glass in the range -2g to -4g. This will of course result in negative pressure in the liquid, and bubbles will form instanty. The liquid will soon be back to normal pressure, and many of the bubbles cavitate, causing additional local pressure waves.

Happy New Year