Are you ready for a deep dive into the physics of carbonation in beverages? Check out this video in five chapters for a demonstration of the concepts of the physics of carbonation from a molecular level, with the APPLIEDFIZZICS molecular simulator.
VIDEO: The Physics of Carbonation
Chapter 1 (00:18)
The Kinetic Theory of Gases
In this chapter, we present a simple explanation of pressure and temperature from a molecular perspective.
Chapter 2 (02:15)
The Physics of Gaseous Equilibrium
In this chapter, we discuss the concept of equilibrium, and what it means from a molecular perspective.
Chapter 3 (07:43)
CO2 Solubility in Liquids
In this chapter, we introduce the cornerstone idea of Perlage Systems' technology for Champagne preservation, Dalton's Law of Partial Pressures, again from a molecular basis.
Chapter 4 (16:26)
CO2 Solubility Vs. Temperature
In this chapter, we discuss the other key variable in the science of carbonation: temperature.
Chapter 5 (19:34)
Bubbles & Nucleation Sites
In this chapter, we discuss the formation of bubbles, the signature element of Champagne. From a molecular level, we discuss how, why, and where bubbles form.
(App design by Andrew McEniry)
