cola explosion
Cola Explosion
When the Mentos come into contact with the Diet Coke, a reaction causes the rapid formation of foam. it is concluded that the potassium benzoate, aspartame, and CO2 gas contained in the Diet Coke, in combination with the gelatin and gum arabic ingredients of the Mentos, all contribute to the formation of the foam.
The structure of the Mentos is the most significant cause of the eruption due to nucleation.MythBusters reported that when fruit-flavored Mentos with a smooth waxy coating were tested in carbonated drink there was hardly a reaction, whereas mint-flavored Mentos (with no such coating) added to carbonated drink formed an energetic eruption, affirming the nucleation-site theory. The surface of the mint Mentos is covered with many small holes that increase the surface area available for reaction (and thus the quantity of reagents exposed to each other at any given time), thereby allowing CO2 bubbles to form with the rapidity and quantity necessary for the "jet"- or "geyser"-like nature of the effusion.
Each Mentos candy has thousands of small pores on its surface which disrupt the polar attractions between water molecules, creating thousands of ideal nucleation sites for the gas molecules to congregate. In non-science speak, this porous surface creates a lot of bubble growth sites, allowing the carbon dioxide bubbles to rapidly form on the surface of the Mentos. (If you use a smooth surfaced Mentos candy, you won’t get nearly same the reaction.) The buoyancy of the bubbles and their growth will eventually cause the bubbles to leave the nucleation site and rise to the surface of the soda. Bubbles will continue to form on the porous surface and the process will repeat, creating a nice, foamy geyser.
In addition to that, the gum arabic and gelatin ingredients of the Mentos, combined with the potassium benzoate, sugar or (potentially) aspartame in diet sodas, also help in this process. In these cases, the ingredients end up lowering the
When the Mentos come into contact with the Diet Coke, a reaction causes the rapid formation of foam. it is concluded that the potassium benzoate, aspartame, and CO2 gas contained in the Diet Coke, in combination with the gelatin and gum arabic ingredients of the Mentos, all contribute to the formation of the foam.
The structure of the Mentos is the most significant cause of the eruption due to nucleation.MythBusters reported that when fruit-flavored Mentos with a smooth waxy coating were tested in carbonated drink there was hardly a reaction, whereas mint-flavored Mentos (with no such coating) added to carbonated drink formed an energetic eruption, affirming the nucleation-site theory. The surface of the mint Mentos is covered with many small holes that increase the surface area available for reaction (and thus the quantity of reagents exposed to each other at any given time), thereby allowing CO2 bubbles to form with the rapidity and quantity necessary for the "jet"- or "geyser"-like nature of the effusion.
Each Mentos candy has thousands of small pores on its surface which disrupt the polar attractions between water molecules, creating thousands of ideal nucleation sites for the gas molecules to congregate. In non-science speak, this porous surface creates a lot of bubble growth sites, allowing the carbon dioxide bubbles to rapidly form on the surface of the Mentos. (If you use a smooth surfaced Mentos candy, you won’t get nearly same the reaction.) The buoyancy of the bubbles and their growth will eventually cause the bubbles to leave the nucleation site and rise to the surface of the soda. Bubbles will continue to form on the porous surface and the process will repeat, creating a nice, foamy geyser.
In addition to that, the gum arabic and gelatin ingredients of the Mentos, combined with the potassium benzoate, sugar or (potentially) aspartame in diet sodas, also help in this process. In these cases, the ingredients end up lowering the