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Sudden bubble formation in carbonated drinks

Gooijer, B.M. d (2013) Sudden bubble formation in carbonated drinks.

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Abstract:Nowadays a lot of research is done on bubbles in champagne and beer. However research on the bubbles in the main ingredient of both beverages, namely water, is lagging behind. In this study daily conditions for carbonated water and their influence on the bubbles is examined. The influence of temperature, shaking method, shaking time and resting time is related to the number of bubbles formed, their rising velocity and their growth rate. The major outcome of this study is that the existing theory is not compatible with the found results. Carbonated water being opened unshaken at water temperatures between 15 and 35 ◦C shows larger radius growth rates than predicted by theory. The velocity with which the bubbles rises is in agreement with the theory. The range of water temperatures on his own does not lead to the overspilling of a bottle. Yet if the bottle in addition is shaken overspill is accomplished. Shaking using a vibrational generator at 10 − 50 Hz cause the largest amounts of overspill for the whole temperature range. An increase in temperature causes an increase in number of bubbles formed for all shaking methods. Numbers of bubbles up to a maximum of 5500 are found when shaking using the vibrational generator.
Item Type:Essay (Bachelor)
Faculty:TNW: Science and Technology
Subject:33 physics
Programme:Applied Physics BSc (56962)
Keywords:carbonated beverages, carbon dioxide, bubble growth
Link to this item:https://purl.utwente.nl/essays/63471
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