Hot water, fresh beer, and salt

Journal Article · Thu Nov 01 00:00:00 EST 1990 · American Journal of Physics; (USA)

DOI:https://doi.org/10.1119/1.16268· OSTI ID:6355882

Crawford, F S ^[1]

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1. Lawrence Berkeley Laboratory, Berkeley, CA (USA) Physics Department, University of California, Berkeley, CA (USA)

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 CO{sub 2}) provided you first (a) get rid of much of the excess CO{sub 2} so 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.

• OSTI ID: 6355882
• Journal Information: American Journal of Physics; (USA), Vol. 58:11; ISSN 0002-9505
• Country of Publication: United States
• Language: English

Related Subjects

75 CONDENSED MATTER PHYSICS
SUPERCONDUCTIVITY AND SUPERFLUIDITY
WATER
BUBBLE GROWTH
BUBBLES
NUCLEATION
SODIUM CHLORIDES
SUPERSATURATION
ALKALI METAL COMPOUNDS
CHLORIDES
CHLORINE COMPOUNDS
HALIDES
HALOGEN COMPOUNDS
HYDROGEN COMPOUNDS
OXYGEN COMPOUNDS
SATURATION
SODIUM COMPOUNDS
640410* - Fluid Physics- General Fluid Dynamics