Just 5 percent of the total energy is required to make a cork of the champagne bottle fly across the room when opening a bottle, most of the energy is dissipated as the 'pop' sound, finds French scientists. Gerard Liger-Belair of the University of Reims Champagne-Ardenne and his team also found that the cork's speed and the amount of carbon dioxide released increase with temperature, the Age reported. For research purposes, researchers opened bottles ...Thursday, 26 December 2013
Mechanism Behind Champagne's Flying Cork Revealed
Just 5 percent of the total energy is required to make a cork of the champagne bottle fly across the room when opening a bottle, most of the energy is dissipated as the 'pop' sound, finds French scientists. Gerard Liger-Belair of the University of Reims Champagne-Ardenne and his team also found that the cork's speed and the amount of carbon dioxide released increase with temperature, the Age reported. For research purposes, researchers opened bottles ...
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