Finger in my pop?
Why is it that the fizz in pop goes down really fast all of a sudden when i stick my finger in it? I've done this since i was like 3, and it's always worked when it comes to getting the fizz down in pop. Yes, I know this is a weird question. But I REALLY want to know! Thank you so much!
Answer:
What you are describing is really making the head of foam disappear, not the fizz.
Yes this is a really good trick and it works even better for beer. I think you’ll have a few years before you need the trick for beer. The reason the head goes away is oil. The oils and organic acids produced by your skin (mostly linoleyl alcohol and linoleic acid). The oils break down the surface tension of water. As it gets on the surface of the bubble, the oil thins the wall and the internal pressure pops the bubble. The oil then falls to the bubble below and the process repeats.
Actually you don’t have to keep stirring your finger in there. A quick dip and swirl starts this chain reaction. Also if you wipe your finger on your forehead or the bridge of your nose, and the dip it you will collect more oil and speed the effect.
Basically the trick does not effect the gas content of your liquid. Gas concentration is more of a bulk property. The finger trick is more of a surface property. You’d have to do something to the entire volume of liquid to really change the fiz, things like: heating, changing pH, putting it under vacuum, or adding particles with high surface area. All those things will kill your fiz.
The rough texture of your skin and the chemicals on the surface of your skin (NaCl - in your sweat, for example) provide nucleation sites for the decomposition of carbonic acid.
H2CO3(aq) --> CO2(g) + H2O(l)
fizz down meaning the fizzing stops, correct, and not the fizzzing stops from sudden rapid fizzing to stop from no more CO2 evolving?
I think you are just not noticing the tiny carbon dioxide bubbles forming at your finger under the surface of the "pop" which displaces the amount of CO2 freely forming on surface of the "pop".
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Answer:
What you are describing is really making the head of foam disappear, not the fizz.
Yes this is a really good trick and it works even better for beer. I think you’ll have a few years before you need the trick for beer. The reason the head goes away is oil. The oils and organic acids produced by your skin (mostly linoleyl alcohol and linoleic acid). The oils break down the surface tension of water. As it gets on the surface of the bubble, the oil thins the wall and the internal pressure pops the bubble. The oil then falls to the bubble below and the process repeats.
Actually you don’t have to keep stirring your finger in there. A quick dip and swirl starts this chain reaction. Also if you wipe your finger on your forehead or the bridge of your nose, and the dip it you will collect more oil and speed the effect.
Basically the trick does not effect the gas content of your liquid. Gas concentration is more of a bulk property. The finger trick is more of a surface property. You’d have to do something to the entire volume of liquid to really change the fiz, things like: heating, changing pH, putting it under vacuum, or adding particles with high surface area. All those things will kill your fiz.
The rough texture of your skin and the chemicals on the surface of your skin (NaCl - in your sweat, for example) provide nucleation sites for the decomposition of carbonic acid.
H2CO3(aq) --> CO2(g) + H2O(l)
fizz down meaning the fizzing stops, correct, and not the fizzzing stops from sudden rapid fizzing to stop from no more CO2 evolving?
I think you are just not noticing the tiny carbon dioxide bubbles forming at your finger under the surface of the "pop" which displaces the amount of CO2 freely forming on surface of the "pop".
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