How Many Bubbles Are in the Foam Produced during the Candy-Cola Soda Geyser?

  title={How Many Bubbles Are in the Foam Produced during the Candy-Cola Soda Geyser?},
  author={Thomas S. Kuntzleman and Amanda M. Imhoff},
  journal={Journal of Chemical Education},


How Many CO2 Bubbles in a Glass of Beer?
The number of bubbles likely to form in a glass of beer is the result of the fine interplay between dissolved CO2, tiny particles or glass imperfections acting as bubble nucleation sites, and
Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment
The effect of ethanol addition on the Diet Coke and Mentos experiment is probed to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved and indicate that current descriptions of the effects of surface pressure and viscolysis are not completely understood.
Effect of Temperature in Experiments Involving Carbonated Beverages
Carbonated beverages have long provided chemical educators and other teachers of science with an easy-to-obtain system that connects to several physicochemical concepts. For example, many educators...
Reinterpreting Popular Demonstrations for Use in a Laboratory Safety Session That Engages Students in Observation, Prediction, Record Keeping, and Problem Solving
Eleven demonstration activities for an introductory undergraduate chemistry safety session are described. The first two activities are a safety video and a lab tour. All other activities are drawn ...
Probing the Mechanism of Bubble Nucleation in and the Effect of Atmospheric Pressure on the Candy–Cola Soda Geyser
The so-called Diet Coke and Mentos experiment is initiated by dropping Mentos candies into a bottle of Diet Coke or other carbonated beverage. This causes the beverage to rapidly degas, causing foam
Kinetic Modeling of and Effect of Candy Additives on the Candy–Cola Soda Geyser: Experiments for Elementary School Science through Physical Chemistry
When Mentos candies are dropped into a bottle of Diet Coke, a foamy fountain jets out of the beverage container. It has previously been argued that ingredients found in Mentos candies significantly
The physics behind the fizz in champagne and sparkling wines
Abstract.Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but in fact they may rather be considered as a fantastic playground for any physicist. Actually, the
Tribonucleation: A New Mechanism for Generating the Soda Geyser
Observations of the rapid release of CO2 from carbonated beverages, also known as sodas, provide a rich assortment of experiments for chemical educators and their students to explore. For example,
New Demonstrations and New Insights on the Mechanism of the Candy-Cola Soda Geyser
When carbonated beverages (which are supersaturated solutions of aqueous carbon dioxide) are confined within a narrow-necked container, events which rapidly release the gas from solution produce a
Kinetic Explorations of the Candy–Cola Soda Geyser
Protocols for examining the kinetics of CO2 escape from solution during the popular Diet Coke and Mentos experiment have been explored. The methods developed allow teachers to demonstrate and