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Article #1138Re: Champagne bottles won't go flat with spoons?
From: Jacques Guy
Date: Tue, 05 Jan 1993 23:22
Date: Tue, 05 Jan 1993 23:22
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frank@rover.uchicago.edu (Frank - Hardware Hacker - Borger) writes: > The hypothesis is very simple. The spoon must interfere with the > nucleation process. Hypothesis expansion follows: > A/ Spoon collects bubbles (we've all seen this,) and slows down the > rate of bubble formation by trapping the bubbles due to increased > surface tension. > B/ Spoon collects bubbles, and resultant supply of microscopic dust > particles which are sources of nucleation. (Normally after bubble > bursts, dust particle drops down, becomes source of another bubble, > but particle adheres to spoon, no longer is active nucleation site.) > Ok folks, now what? I am no physicist, alas, but, in case A/, what would cause the increase in surface tension? The handle of the spoon does not normally touch the surface of the liquid. (This is probubbly a silly remark of mine, in my unwashed ways, I'd think that the spoon touching the liquid would decrease surface tension...) I used to, still do, think that it had to do with ionization -- a sort of weak electrolytic effect. But again, I am a complete ignoramus in those matters. It's curiosity that prevents me from keeping my mouth shut.
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Newsgroups: alt.folklore.science Path: arc1-ca.pugleaf.net!sparky!uunet!munnari.oz.au!titan!hal!jbm From: jbm@hal.trl.OZ.AU (Jacques Guy) Subject: Re: Champagne bottles won't go flat with spoons? Message-ID: <1993Jan5.232259.11621@trl.oz.au> Sender: root@trl.oz.au (System PRIVILEGED Account) Organization: Telecom Research Labs, Melbourne, Australia References: <hketola.726126290@uclagsm> <1993Jan4.123047.23779@infodev.cam.ac.uk> <1993Jan4.225818.8575@cssc-syd.tansu.com.au> <5JAN199311091764@rover.uchicago.edu> Date: Tue, 5 Jan 1993 23:22:59 GMT Lines: 27