How come the pressure in a soda bottle increases when it is shaken?
493932
Actually, the CO2 is not in liquid form.  The CO2 molecules are trapped in the liquid.  That is why you can actually see the CO2 rise to the top of the soda.\n\nWhen you shake the bottle, you are releasing a large volume of the CO2 molecules.  However, you might wonder why the pressure just stays the same since nothing has been added to the bottle.  What's the difference between the CO2 molecules being in the liquid or in the air space above it?  Quite a bit of difference.\n\nWhen the CO2 is in the liquid, it is not able to expand like  a gas.  It does take up space in the liquid, but the liquid keeps it in a more confined space.  When the CO2 escapes the liquid, it now fills the air space as a gas pushing in all directions.  It is now able to expand like a normal gas which is why you get more pressure.
161280
Same reason a water bottle will crack(water expands when frozen), the only difference is the carbonated drinks aren't completely frozen so it leaks everywhere.
269454
The gas is turned into liquid by compressing it and well mixed up with water. When we shake the soda it turns back to gas and hence needs more room than it has.
995669
It is a physical reaction, not a chemical one. Water molecules strongly attract each other, linking together to form a tight mesh around each bubble of carbon dioxide gas in the soda. In order to form a new bubble, or even to expand a bubble that has already formed, water molecules must push away from each other. It takes extra energy to break this "surface tension." In other words, water "resists" the expansion of bubbles in the soda.\n\nWhen you drop the Mentos into the soda, the gelatin and gum arabic from the dissolving candy break the surface tension. This disrupts the water mesh, so that it takes less work to expand and form new bubbles. Each Mentos candy has thousands of tiny pits all over the surface. These tiny pits are called nucleation sites - perfect places for carbon dioxide bubbles to form. As soon as the Mentos hit the soda, bubbles form all over the surface of the candy. Couple this with the fact that the Mentos candies are heavy and sink to the bottom of the bottle and you've got a double-whammy. When all this gas is released, it literally pushes all of the liquid up and out of the bottle in an incredible soda blast. You can see a similar effect when cooking potatoes or pasta are lowered into a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. \n\nWhen a scoop of ice cream is added to root beer, the "float" foams over for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 bubbles expand and release easily, creating a beautiful foam on top
392814
exactly the same question was asked on brainiac, i was able to see it and it doesnt do anything tapping a soda can is useless\n\nhttp://www.g4tv.com/brainiac/episodes/4816/Episode_21_What_is_Faster.html\n\nhere a few links with tests of that question\nhttp://www.nerdygirl.com/sodascience.php\n\nquote : Based on the data we've collected (see Table 1), it seems certain that tapping has virtually no effect on the amount of foam one can expect from a soda can. The data in the Table 1 supports this -- you will notice, actually, that there is frequently more foam in the tapped cans than in the untapped cans.\nhttp://www.stevespanglerscience.com/experiment/00000024\nquote: Most people have learned to tap the top of the can before opening it. Scientifically speaking, THIS DOES NOTHING! However, tapping the side of the can knocks bubbles off the bottom and sides of the can, at which point they rise to the top. The trick is to dislodge the bubbles from the sidewalls and bottom of the can so they can float to the top of the can (because gas is lighter than liquid) and there is only a small amount of liquid blocking their escape when you open the can. Remember, SNAP the SIDE instead of tapping the top.\n\nas you can see it is scientifically proved that it is uselles :-)\n\nhttp://www.newton.dep.anl.gov/askasci/gen01/gen01124.htm\nmore proof\nand you will find even more if you search for : tapping soda can\nhope you like this answer\n\n:-)
164500
One word answer: agitation\n\ncoke and other drinks are "areated" with carbon dioxide under pressure. carbon dioxide does not like stay dissolved in water and bubbles out, causing the fizz effect in sodas.\n\nnow for the carbon dioxide to bubble out, it needs energy. this energy can be supplied by :\n\n* heat : this is the reason why warm coke is less fizzier than cold coke. the carbon dioxide has already bubbled out\n\n* agitation : shaking a bottle of cola, supplies the carbon dioxide enough energy to fizz out. so does pouring coca cola over ice. if you put ice in coke though, you are doing it gently. you would see a lot of fizzing of you threw you ice in with a lot of force \n\nwhen you vend onto ice at mcdonalds, the cola touches ice straight away and has energy taken away from it and hence fizzes less.\n\nhope that clears things up for you :)
811822
The 1st and 3rd answerers above me have correctly identified the mistake in the question itself. Anyway, the answer is found in school science books and it is the density (mass per unit volume) of the ice is less than the density of water of given volume.\n\nTherefore, you would also see that if a glass bottle is filled with water and allowed to get cooled inside the freezer, the bottle will crack when the inside water is turned into ice. This is because the volume of the ice increased and there were not space to accommodate "extra volume" created when ice was formed.\n\nNice learning!
779897
IT is because of something called "The Bernoulli Principle". \nThis principle states that the more you increase the velocity of a liquid or a gas, the more you decrese the pressure exerted by it. The faster and faster you go in the train, the more the air pressure that it exerts upon you is decreased. This is the same principle that explains why an airplane's wing works.
775141
Proportionate. Increase in temperature results in increased pressure.
706444
Density= Mass/Volume.  When water freezes, its volume increases. This is why a frozen bottle of water expands to the point of bursting. By the formula, if volume increases and Mass stays the same, then the value of density decreases.  Thus, this is why ice floats and is less dense than water.  When the ice melts, the reverse happens in that its volume decreases and again by the formula, density will increase.   Tahdaaaa!!
1187434
I think that's dalton's law.  Whoever came up with it, the pressure is additive.  So convert so everything is in the same units, multiply by the percent, add, and then compare to the answers.  I bet it's more fun than you predict.  Whooo!  Conversion factors!  I don't want to take that kind of enjoyment away, so get cracking!
283659
Because the bottle is not really empty, it is filled with air.  The air expands when it is heated because the molecules move faster, bump against each other, and require more space.
1057664
Yes, the champagne or anything else such as soda pop, will lose its fizz faster at higher altitudes because the air pressure is less. The carbonation in soda is trapped CO2 molecules, which are trying to escape back into the air.  The more pressure there is on the surface of the liquid, the harder it is for the CO2 gas to escape.  When the pressure is less, it is easier to escape.
564133
all the molecules in fluid(liquid or gaseous) are always in random motion, therefore they keep striking the walls of the container , this force causes pressure on the walls of the container
380084
The answer is Pressure\n\n10 pts plz! im only level 1!
726866
When a solution and a pure solvent are separated by a semipermeable membrane the volume of the solution increases because the net movement of the solvent molecules is from the pure solvent to the solution.  The liquid in the tube above the solution slowly rises.  If the membrane is strong enough to withstand the pressure and if the tube is long enoughj the liquid will rise until its hydrostatic pressure is great enough to prevent further osmosis of solvent molecules into the solution.
801652
This is really a trick question.  The contents inside a closed (pressurized) can or bottle contains two phases.  The lower phase is a liquid solution and the upper phase is pressurized gas containing a high percentage of carbon dioxide (this is a gas solution).\n\nWhen the container is opened, the pressurized gas excapes into the atmosphere and upon doing so allows a change to take place in the solution below.  The chemical change is:\n\nH2CO3 (aq) --> H2O (l) + CO2 (g)\n\nThe gas bubbles of carbon dioxide form inside the liquid solution, turning it into a mixture (I doubt that the term mechanical has much meaning here).