We all know that a dropped or shaken soda can comes with the risk of a fizzy eruption. People use different techniques to prevent these bubbly blasts, including tapping the top of the can. This advice has been passed around for years, but does it actually work?
The answer lies in the physics of what's happening inside the can.
Building the bubbles
To make a carbonated drink, carbon dioxide is injected into the liquid — such as soda, beer or Champagne — at a high pressure and cold temperature.
"[Bubbles] are formed as a result of what is called supersaturation of carbon dioxide," Roberto Zenit, a professor of engineering at Brown University who studies fluid mechanics, told Live Science.
Supersaturation is an unstable state where a liquid or gas can hold more dissolved materials than normal conditions allow. Thanks to its instability, there are some act...
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