Tribonucleation: A New Mechanism for Generating the Soda Geyser

@article{Kuntzleman2018TribonucleationAN,
  title={Tribonucleation: A New Mechanism for Generating the Soda Geyser},
  author={Thomas S. Kuntzleman and Michael W. Nydegger and Brooke Shadley and Ninad Doctor and Dean J. Campbell},
  journal={Journal of Chemical Education},
  year={2018}
}
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, dropping Mentos candies into a freshly opened bottle of soda creates a fountain that can jet several meters into the air. The fountain is generated by rapid formation of CO2(g) bubbles on innumerable nucleation sites that exist on the rough surface of the candies. Interestingly, it is possible to… 
Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment
TLDR
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.
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
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 ...

References

SHOWING 1-10 OF 19 REFERENCES
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
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
Quantifying the Soda Geyser
Although the science behind the soda geyser demonstration is well known, describing the microscopic origins of this dramatic, sticky demonstration can be difficult. In this experiment, an apparatus
Tribonucleation of bubbles
TLDR
It is shown that bubbles can nucleate when two solids are gently rubbed together in a liquid: “tribonucleation,” and these microscopic gas pockets originate from a local fracturing of the surface asperities, possibly enhanced by chemical reactions at the freshly created surfaces.
How many bubbles in your glass of bubbly?
TLDR
Based on theoretical models combining ascending bubble dynamics and mass transfer equations, a theoretical relationship is derived, which provides the whole number of bubbles likely to form per glass, depending on various parameters of both the wine and the glass itself.
Kinetics of Gas Discharging in a Glass of Champagne: The Role of Nucleation Sites
In this study, bubble production in a glass of champagne was used as a common tool to illustrate and better understand the nonclassical heterogeneous bubble nucleation from pre-existing gas cavities,
Tribonucleation of bubbles
It has been discovered that bubbles can be nucleated in a metastable liquid (superheated, supersaturated with dissolved gas, or under hydrostatic tension) by gently rubbing together two solid
Kinetics of CO(2) fluxes outgassing from champagne glasses in tasting conditions: the role of temperature.
TLDR
It was demonstrated that the lower the champagne temperature, the lower CO(2) volume fluxes outgassing from the flute, which constitutes the first analytical proof that low champagne temperatures prolong the drink's chill and helps retains its effervescence.
Diet Coke and Mentos: What is really behind this physical reaction?
The Diet Coke and Mentos reaction is a fun demonstration in chemistry and physics classes of many important concepts in thermodynamics, fluid dynamics, surface science, and the physics of explosions.
A Mathematical Model for the Sounds Produced by Knuckle Cracking
TLDR
A mathematical model of the events leading to the generation of the cracking sound is developed that resolves the dynamics of a collapsing cavitation bubble in the synovial fluid inside a metacarpophalangeal joint during an articular release and shows that only a partial collapse of the bubble is needed to replicate the experimentally observed acoustic spectra.
...
...