Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment
The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/6/1691 |
| _version_ | 1827697390668218368 |
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| author | Thomas S. Kuntzleman Jacob T. Kuntzleman |
| author_facet | Thomas S. Kuntzleman Jacob T. Kuntzleman |
| author_sort | Thomas S. Kuntzleman |
| collection | DOAJ |
| description | The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have been largely informed by the physics of bubble nucleation. Herein, we probe the effect of ethanol addition on the Diet Coke and Mentos experiment to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved. Our results indicate that current descriptions of the effects of surface tension and viscosity are not completely understood. We also extend and apply a previously reported, simplified version of Brunauer–Emmett–Teller theory to investigate kinetic and mechanistic aspects of bubble nucleation on the surface of Mentos candies in carbonated beverages. A combination of this new theory and experiment allows for the estimation that the nucleation sites on the Mentos candy that catalyze degassing are 1–3 μm in size, and that between 50,000 and 300,000 of these sites actively nucleate bubbles on a single Mentos candy. While the methods employed are not highly sophisticated, they have potential to stimulate fresh investigations and insights into bubble nucleation in carbonated beverages. |
| first_indexed | 2024-03-10T13:08:22Z |
| format | Article |
| id | doaj.art-13bad28d3bab46899922d1a036b0889f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:08:22Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-13bad28d3bab46899922d1a036b0889f2023-11-21T10:54:52ZengMDPI AGMolecules1420-30492021-03-01266169110.3390/molecules26061691Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos ExperimentThomas S. Kuntzleman0Jacob T. Kuntzleman1Department of Chemistry, Spring Arbor University, Spring Arbor, MI 49283, USADepartment of Physics, Duke University, Durham, NC 27710, USAThe Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have been largely informed by the physics of bubble nucleation. Herein, we probe the effect of ethanol addition on the Diet Coke and Mentos experiment to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved. Our results indicate that current descriptions of the effects of surface tension and viscosity are not completely understood. We also extend and apply a previously reported, simplified version of Brunauer–Emmett–Teller theory to investigate kinetic and mechanistic aspects of bubble nucleation on the surface of Mentos candies in carbonated beverages. A combination of this new theory and experiment allows for the estimation that the nucleation sites on the Mentos candy that catalyze degassing are 1–3 μm in size, and that between 50,000 and 300,000 of these sites actively nucleate bubbles on a single Mentos candy. While the methods employed are not highly sophisticated, they have potential to stimulate fresh investigations and insights into bubble nucleation in carbonated beverages.https://www.mdpi.com/1420-3049/26/6/1691bubble nucleationbubblessurface sciencesodacarbonated beveragessparkling water |
| spellingShingle | Thomas S. Kuntzleman Jacob T. Kuntzleman Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment Molecules bubble nucleation bubbles surface science soda carbonated beverages sparkling water |
| title | Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment |
| title_full | Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment |
| title_fullStr | Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment |
| title_full_unstemmed | Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment |
| title_short | Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment |
| title_sort | ethanol as a probe for the mechanism of bubble nucleation in the diet coke and mentos experiment |
| topic | bubble nucleation bubbles surface science soda carbonated beverages sparkling water |
| url | https://www.mdpi.com/1420-3049/26/6/1691 |
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