why how much bubbling is observed when you open a bottle of softdrink?
116754
In a bottle of softdrink carbonic gas is filled under pressure. So you get the bubbles when you open it. The pressure decreases in the bottle when you open it and so the volume increases.\nIt's due to Volume to Pressure's Inverse Proportionality.
287552
excitement causes it.\nits a lubricant\nyour lubricant porthole is set a little closer to your opening than normal.
826531
tiny amounts of chemical can stick to differnt things, like stir bar, stir rod, thermometer and if you remove these items before the experiment is over then you remove some chemicals.  Other kinetics events that your not considering. as in pressure, humididtym and so on.  If you used a Ph probe then maybe it wasn't calibrated right or isn't properly maintained
1024555
A quick test is to set it on a "level" surface. See where the bubble is and then turn the level 180 degrees. the bubble should show the same degree of level. \n\nWith a precision level there are usually multiple marks rather than just two so you should be able to see even a minor lack of levelness on a surface and that should be repeated when you turn the level 180 degrees.\n\nI do the same thing with my cheap carpenters level when I use it to be sure it isn't out of whack.
242714
Maybe the HCl concentration is too high?  Pepsin is active at pH 2.5.  Also how do you know the 'fish sample' is actually being broken down by pepsin?
350047
The first two factors that came to mind when I read this question have already been mentioned (surface tension and viscosity).  However,  I would describe the effect a bit differently.\n\nSurface tension provides the major cause of a liquid dribbling down the side rather than pouring cleanly from a container.  Surface tension is created by a weak bond between the molecules in the liquid and causes the molecules to form a continuous mass of particles.  Imagine water being slowly poured from a near-full glass into a small-mouthed container.  As the glass is tilted, the water slowly rolls over the lip of the glass and tends to roll down the side of the glass.  This is because the surface tension of the water is acting to keep a continous body of water and the slight angle of the glass reduces the effective force of gravity pulling the water away from the surface of the glass.  The forces pulling the liquid away from the glass are not strong enough to overcome the surface tension of the water.  The water adheres to itself, and to the glass, and streams down the side.  \n\nAs the glass is tilted further, the speed of the water exiting the glass increases and effect of gravity is increased due to greater angle of the glass with respect to the ground.  The greater forces pulling the water from the glass cause the surface tension in the water to begin to fail, and some of the water pours away from the glass, while some of the water continues to run down the side.  \n\nWhen the glass is fully inverted, the water exits the glass at maximum speed and the full effect of gravity pulls the water away from the glass.  The surface tension of the water is overcome and the water exits cleanly from the glass.  \n\nThe only effect that viscosity has on this is that high viscosity liquids pour much more slowly and the momentum effect is greatly reduced.  Thus, a greater angle is often needed to increase the gravitational effect and overcome the surface tension.
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.
164977
If you take seven pennies and lay them out flat, then bunch them up, you will see that with one penny at the center, exactly six pennies will fit around it.  In the case of bubbles, if you have several bubbles of the same size, they will natural fall into a position that allows them to fit most tightly together.  Bubbles on top layers will either pop or fall into gaps, and this will continue until the tightest packing is acheived.  For round bubbles, this will be the sort I described.  Put a whole bunch of pennies flat on the counter, and pack them as near together as possible without over-lapping--you'll eventually find that every penny (except those on the edge) is touching six other pennies.\n\nNow with bubbles, the sides of each bubble will merge with that of those it touches in order to reduce surface tension (a thermodynamically unfavorable association between different phases, like water and air in this case).  That merging means that while each bubble will be touching six others, the sides will all be flat.  Now each of your bubbles represents a packed hexagonal structure.
103211
because the pressue of the air in the bottle decreased
894725
It is supposed to ground your energies. Bubbling might signify energy trying escape. Maybe it is blocked/closed?
181718
The "sizzle" that you hear comes from the fact that you are boiling the water rapidly.  Since the Boltzmann distribution predicts that there is an array of energies available in the system, i.e. molecules in a droplet in this case, molecules will absorb differing amounts of energy to be converted into a gas and will therefore be expelled at different rates.  The different velocities of the gas produced create a white noise (sound produced over a spectrum of frequency) that you hear.  I don't know if this is entirely accurate, but it sounds good.
1013125
im assuming you mean bubbles in a drink, not soap bubbles in the air,.\n\nthese are affected by drag and hydrostatic forces.\n\nas the bubble (which has a flexible form) moves upwards through the water, the outer skin of the bubble interacts with the water. this drag causes the bubble to be slightly pulled in one way or another. this slightly deforms the bubble, and this causes its direction to change.
858849
Easy. You heated the can, which means the air inside the can, including steam, was at a high temperature. That means it occupied more space. When you dunked it into cold water, the steam turned back into water, and the air in the can became more dense. The can crumpled because you basically created a vacuum effect. You decreased the volume suddenly by reducing the temperature.\n\nEnough?
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.
409817
The bubble is actually colored, but the flim layer is to thin to defract the light enough for you to see it.\n\nBUT, before the bubble bursts hit is with a white piece of paper and check the color of the paper...\n\nIt will show you the dye.  :)
725792
This is a guess, especially because I don't know what the diluent is made of, but maybe its because the viral coat is weaker and more susceptible to bursting without some sort of albumin present?\n\nGood luck.
846968
Supposedly, a silver spoon will help preserves the bubbles in a champagne bottle, but it's bunk.  It actually makes the bubble go away quicker because it gives them a condensation site.  See the below for more: