Hot water, fresh beer, and salt
作者:
Frank S. Crawford,
期刊:
American Journal of Physics
(AIP Available online 1990)
卷期:
Volume 58,
issue 11
页码: 1033-1036
ISSN:0002-9505
年代: 1990
DOI:10.1119/1.16268
出版商: American Association of Physics Teachers
关键词: BUBBLES;WATER;SUPERSATURATION;NUCLEATION;BUBBLE GROWTH;SODIUM CHLORIDES
数据来源: AIP
摘要:
In the ‘‘hot chocolate effect’’ the best musical scales (those with the finest tone quality, largest range, and best tempo) are obtained by adding salt to a glass of hot water supersaturated with air. Good scales can also be obtained by adding salt to a glass of freshly opened beer (supersaturated with CO2) provided you first (a) get rid of much of the excess CO2so as to produce smaller, hence slower, rising bubbles, and (b) get rid of the head of foam, which damps the standing wave and ruins the tone quality. Finally the old question, ‘‘Do ionizing particles produce bubbles in fresh beer?’’ is answered experimentally.
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