Yes, yes, I know you've all seen a coke/mints experiment - but have you seen it done by a chap in a kilt, and then had the SCIENCE explained?
Thought not....
As the pretty lady says:
"Upon resumption of his ambulatory grounds inspections, Dr Otherford convenes a vessel of carbonated vegetable extract-based imbibation fluid with a mint of salubriousness and produces from within his capacious sporran an eruption of quite heroic magnitude."
(, Thu 22 Jan 2009, 17:32, Reply)
well done sir.
bring science to the uneducated masses.
next where do babies come from?
(, Thu 22 Jan 2009, 17:37, Reply)
I always thought that the rough surface (relatively speaking) of the mints provides nucleation points for the under-pressure CO2. It's a bit like those special lager glasses that have rough sintered glass at the bottom - they keep the beer constantly fizzy by providing nucleation points. You'd get the same effect by dropping sand in, which has no trapped air, but provides nucleation.
I'll go away now.
(, Thu 22 Jan 2009, 17:47, Reply)
As she says, bubbles can form on a surface (nucleation sites), but existing bubbles (such as those you would find in the rough surface of a mint) are exceptionally good at seeding new bubbles.
(, Thu 22 Jan 2009, 17:56, Reply)
I've been involved in a project to keep CO2 in solution (in carbonated drinks) even under low pressure. There's chemical as well as physical ways to do it, and it's all surface-tension related.
(, Thu 22 Jan 2009, 18:02, Reply)
You can even add red food colouring to make it look like lava.
Kids these days with their ipods and imints and isoda.
(, Thu 22 Jan 2009, 17:52, Reply)