The secret to smack someone’s newly opened beer in the mouth, then stand back and watch the foam spill onto the floor is a classic trick to spark excitement at parties. French and Spanish researchers have discovered the scientific principle behind this phenomenon.
Javier Rodriguez-Rodriguez, who led the research from Carlos III University (Spain), said that the effervescence phenomenon is a mechanism in which bubbles appear in a liquid such as beer after impact. touch. This phenomenon is related to common engineering concerns, such as corrosion of marine propellers.
After a sudden light blow to the mouth of a beer bottle, the back-and-forth movement of compression and expansion waves causes bubbles to appear and burst rapidly.
The results of the study of the liquid interactions inside the beer bottle showed that the rupture of the “mother” bubbles formed from the bubbling created clouds of “child” carbon dioxide gas bubbles , very small but growing. grow and expand faster than the “mother” bubble. The rapid expansion of the “baby” bubbles resulted in the bubbling up , forming clusters of bubbles very similar to the mushroom shape observed after a big bang.
“And this is why the foam that forms is so explosive: the larger the bubbles, the faster they float, and vice versa. This is because, the rapidly moving bubbles capture a lot of carbon dioxide. more,” explained Mr. Rodriguez.
The rapid expansion of the “baby” bubbles resulted in bubbling upwards.
Dr. Rodriguez revealed that his and his colleagues’ work aims to explain the behavior of the degassing process that occurs inside a beer bottle, within the first few seconds after impact. Practically, the discovery could also apply to other engineering systems and help experts understand serious phenomena in nature, such as the sudden release of carbon dioxide during a disaster. Lake Nyos in Cameroon in 1986, suffocating 1,700 people living nearby.