05 Dec '11 17:04>1 edit
Last week I was returning from Florida to California and asked for a 7-up. As I poured it I noticed that the bubble formation was very rapid but also the breakdown of the bubbles was very rapid. I have observed this many times before, but never thought about it.
According to Wikipedia, aircraft cabin pressurization is expressed as cabin altitude and typically is held at 5000-7000 feet (1500-2100m) when at maximum altitude of 40000 feet (12000m). This means that the barometric pressure is at most, like that of Denver.
If the rapid bubble formation/collapse observed when pouring a carbonated beverage is real, what do you think might explain it? Would bubble walls be thinner?
I am wondering too, about the possibility that the air is dryer, but it seems unlikely that bubble wall-thinning evaporation rate would differ that much.
According to Wikipedia, aircraft cabin pressurization is expressed as cabin altitude and typically is held at 5000-7000 feet (1500-2100m) when at maximum altitude of 40000 feet (12000m). This means that the barometric pressure is at most, like that of Denver.
If the rapid bubble formation/collapse observed when pouring a carbonated beverage is real, what do you think might explain it? Would bubble walls be thinner?
I am wondering too, about the possibility that the air is dryer, but it seems unlikely that bubble wall-thinning evaporation rate would differ that much.