explain why how much bubbling is observed when you opened a bottle of softdrinks.?
103211
because the pressue of the air in the bottle decreased
630853
Sothat the pills don't get damaged during shipping and handling.\n\nMost bottles are not totally full(why is that??)So they need to fill up the empty space.
249282
Despite the air bubbles, mine seems to be pretty random.\n\nBut I'm curious, did you think that some answers are more common than others? I'll give mine a shake ask what it thinks is the most common answer...\n\nConcentrate and ask again.\n\nDamn!\n\nVery Doubtful.\n\nHmmmm...
769720
bubbles are gas.\n\nthey may be surrounded by liquid or solid, but the bubble itself is there because there is gas there.
155067
The liquid molecules begin to heat up which causes them to increase their moleculer movement. They eventually move very far apart which causes them to be in the "gas" state.
989518
It is true about the temperature and air of the water but these bottles were not meant to be used after opening and when the companies were asked they said it was unsafe to do so.\n\nThe plastic is decomposing and the more use the more it leeches out and becomes deformed.
562274
Diffusion of a Dye in Hot and Cold Water\n\nPurpose:  The purpose of this experiment is to demonstrate the principle of diffusion.  Diffusion is the net movement of particles (atoms, ions, or molecules) from an area of greater concentration to areas of lesser concentration.\n\nMaterials and Methods:  For this experiment, the student will require a projector, two petri dishes, two 150 ml beakers, hot plate, potassium permanganate (purple dye), and a spatula.  Obtain about 50 ml of cold water in one beaker and about 50 ml or boiling water in the other.  Place the petri dishes on the projector and add cold water to one dish and boiling water to the other.  Allow the water in the dishes to become still.  Using the spatula, add a crystal of potassium permanganate to the center of each dish\n\nExperiment:  Observe the experiment for several minutes and note what happens to the purple dye in each petri dish.\n\nConclusion:  Do you observe diffusion in each?\n\nHow does the rate of diffusion differ? \n\nWhy is there a greater rate of diffusion in one
170850
I just spilled something rude on my black leather sofa & it went lighter not darker!\n\nSeriously though, very good question. \n\nIt obviously has something today with absorbency - a pair of blue jeans gets much darker, a blue plastic sheet hardly changes.\n\nAt a guess, I would say the surface tension of the water bonds it to surrounding molecules, creating a smaller surface area, thus reflecting less light.\n\nIt's just a guess, but feel free to spank me with a wet fish if I'm wrong, lol.
99344
If you asked me this same question about 5 yrs ago, I couldve answered without blinking. Now I would have to go back to my notes from when I actually had done the experiment to be of any help. Good Luck
693734
Yeah, the sites of hydration as well as the salt molecules themselves provide sites of nucleation.  \n\nWith water as well as some other liquids, the bubbles have to start small, and the surface tension of the bubbles (the proper term is "cavity") actually disfavors the growth of these bubbles.  Sites of nucleation provide "hot spots" for bubble formation, so what happens is that these many bubbles that form can actually merge together to grow in size, which favors more bubble formation since the lifetimes increase simultaneously.......and so on.  The process becomes reinforced and what you have now is relatively more vigorous boiling phenomena.\n\nThe actual boiling point elevation with an NaCl solution is insignificant to the ease with which boiling occurs.  Heating distilled water can be dangerous since it tends to superheat, rising above the boiling point of water, and with the disturbance, the excess heat above the chemical equilibrium (liquid/gas) results in a small scale "explosion."  Boiling chips and particulate matter in the relatively more contaminated water actually facilitates the boiling by serving as sites of nucleation.
253045
Water often contains a great deal of suspended air - but it is not visable as they are very small.  When you shake the water, the little bubbles start bumping into each other, and if they are big enough, you will see them.  If they are big enough to see, they will float to the top and pop!\n\nIf you have an aerator on your kitchen sink you can get lots of bubbles from shaking water.  Water that has sat in a bottle undisturbed for a while has most of its bubbles gone.
199577
ok, guys.  both v_dawg and quicksilver are right.  when water makes a phase transition from liquid to solid (freezing) it expands in volume; that's why bottles filled with liquid will crack in the freezer.\n\non the other hand, if you leave it sitting there for a while, there will be a slow phase transition from solid to gas (sublimation) and over weeks-months the ice cubes will noticeably shrink in size.
141535
The Climate.Pressure increases if temperature increases and volume stays the same. This is because the molecules are moving faster and colliding harder with the sides of the container. The greater the mass of air in the container, the greater the number of molecules in the container and the higher its density. The air molecules in the container collide against the sides of the container, so the more of them there are colliding against sides of the container the greater the overall force on the sides of the container. If the temperature is high enough the moisture is vapor or steam and if the moisture doesn't condense on the sides of the container then the moisture molecules are also colliding with the side of the container. On the other hand, if the air in the container is cool enough that the moisture does condense then the moisture is no longer exerting outward force on the container (or at least there's much less of it still moving around as vapor and colliding with the sides of the container).\n\nWhen you're talking about a body of water with gas (carbon dioxide) and sugar in it, like Coke, if the bottle is still closed then you have a volume of air above the soda that exerts enough force on the soda to prevent the gas from coming out of the soda at all until you open the bottle. Once the bottle is open, think about surface tension. That's the reason the carbon dioxide is released slowly when you open the bottle. If you disrupt the surface tension the gas can release all at once.
492244
I think I heard this answered before somewhere. If I remember corretly it's that the amount of coloured pigment in the soap is tiny. When 'foamed up' the actual foam is only a few microns thick...so thin that the colour pigment (which was a small % in the first place) can't be seen?
443139
BOUYANCY & SURFACE TENSION
29497
I assume that in your experiment you are trying different things to see how they affect the longevity of the bubbles. However, you need a way to see if the changes will make any difference over the longevity of a "normal" bubble. ou do this by comparing each test (or changed) bubble to a normal, unchanged bubble. The bubbles you test that do not have any of the changes made are your control group. Hope this helps!
577586
you should probably solve this for yourself. BUT.\n\nsoda/vinegar in a bottle could easily inflate a balloon around the mouth og the bottle, and if the balloon were next to a lit candle, could easily blow the candle out when it pops (because it hit the candle flame)...