Tapping a beer can is a time-honored method of preventing it from fizzing over when you open it, but does it work? Unfortunately, no, according to researchers who conducted a randomised experiment to find out. There is a theoretical reason to tap your beer. Carbon dioxide bubbles emerge on the inside surface of a shaken can. When you open the can, these bubbles escape, forcing more CO2 into the headspace, which causes more foam.
The problem is that most people don't use enough force to produce a significant effect. Even if they do use enough force to create some bubbles, they come out of the opening in tiny bursts, causing little foam rise and no long-term reduction in fizz.
The only way to significantly reduce the amount of fizz lost when you open a beer can is to remove the main source of gas: yeast. For example, you could freeze-dry the beer before putting it in the can. This would prevent any more CO2 coming out of the beer as it warmed up. However, once you thawed out the frozen beer, it would still fizz much less than an unfrozen can.
So the next time you see someone tapping their beer can, know that they have been informed by science about how this trick doesn't work. But they are doing it anyway...
Some supporters claim that tapping the can dislodges bubbles from the can's sides, causing them to climb to the top where they will not release beer when the can is opened. Actually, the only thing that happens when you tap a can is that some of the gas escapes into the atmosphere while the remaining amount flows into your beer.
The can tap handles vary greatly in design, but they all work on the same basic principle: rapid pressure changes within the can. When you tap a can, you are using most of your force to open it quickly and then releasing the pressure once you have opened the can. This sudden release of pressure pushes out any remaining gas, including dissolved carbon dioxide, which causes it to bubble up through the canning liquid (beer).
As long as the can remains closed, the pressure will build up again, so the tap should be used frequently if you want to avoid exploding cans. Tapping a can releases just enough gas to foam up a beer, so don't overdo it or you might cause the bottle to explode.
Cans were originally designed to hold their contents under pressure, so they are more resistant to being tapped than bottles.
Some individuals believe that tapping the edges or top of the can can break up the bubbles, but according to a Chow.com story, executives from both Coke and Pepsi concur that this approach does not work. In fact, by adding energy to the system, you increase the likelihood of more bubbles forming. Tapping or clicking on the can as it rolls along the conveyor belt is believed to be a method used by some plants as a way of encouraging more cans into the machine. But again, this seems to have no effect on the bubble strength of the soda itself.
Yes! When you blow on a pop you're removing carbon dioxide gas which makes the candy meltier and allows the sugar to absorb more of the liquid that goes into making it. This means that you get a soggier pop when you blow on it! However, don't worry about breaking the pops all the time when you blow on them; it doesn't affect the flavor.
This really depends on your preference in size. If you like smaller pops then you should probably buy those, but if you like bigger ones then you shouldn't worry about buying two sizes. The amount of liquid that goes into making each pop is the same, so it's not going to make any difference how many you buy.
When the can is opened, the size of these bubbles increases owing to the reduction in CO2 solubility. Because bubbles in an unopened can nucleate at the walls (Figure 2a), tapping the can before opening may dislodge some of the bubbles, allowing them to rise to the top of the liquid. This action would reduce the surface area available for nucleation and thus decrease the rate of bubble growth.
As more gas is dissolved into the beverage, the size of the bubbles decreases. Therefore, as the can is tapped, the growing bubbles reach the top of the can and collapse, preventing further expansion (Figure 2b). The rapid increase in pressure that results when gas molecules come out of solution in water is called "pressure shock." Disabling the valve prevents more gas from entering the can, so there is no more pressure shock and no more explosion.
The carbonated beverage industry has developed several methods over the years to prevent explosions. The most common method is to cap the bottle or can after filling but before capping. This prevents any pressurized gas from escaping while you go about your day. When you are ready to drink the beverage, remove the cap and watch for signs of contamination. If the beverage appears clear with no visible particles, then it is safe to consume.
Bottles and cans are different from each other in many ways, but one thing they have in common is that they both have small holes located on their tops.
The train of expansion-compression waves causes the air bubbles to collapse, generating clouds of much smaller daughter bubbles. This causes the liquid to foam, resulting in buoyant clusters of expanding air bubbles that rise to the surface and quickly find their way to the beer bottle's mouth. As these bubbles reach the top, they create a burst of excitement among those who are thirsty for a drink.
The reason that you can tap any full beer bottle is because the pressure inside is equal to the pressure outside. If there were not enough pressure to keep the bottle full, it would blow up like a balloon and pour its contents out.
The pressure inside a bottle increases as more and more gas is dissolved into the liquid. At some point, the pressure will be great enough to force the bottle's neck against your finger when you try to push down on it. At this point, the beer has reached its maximum alcohol content and any further dissolving of gas will cause the bottle to explode.
As the bottle is uncorked, the pressure inside the bottle decreases at first because some of the beer is now being exposed to air which displaces some of the fluid within the bottle. The amount of beer that is lost is called the "head" and it makes drinking from the bottle easier because there is less stuff in the way.