/oss/taxonomy/term/1371/all en /oss/article/general-science/bubbling-over-science <p>Bottled soft drinks that lose their fizz also lose their appeal. But it seems technology has come to the rescue with the “Fizz Keeper.” This little pump can be fitted into the neck of the bottle and with a few deft strokes the air space above the liquid can be pressurized. Soon the bottle feels as rigid as a fresh, unopened one. A pretty convincing effect. But does this device really put an end to the disappointment of finding a flat beverage in the fridge? I’ll let that question simmer while we take a little detour into the fascinating world of bubbles.</p> Tue, 09 Jul 2024 02:43:13 +0000 Joe Schwarcz PhD 9997 at /oss /oss/article/general-science/shaking-champagne-bottle <p>People readily understand that solids can dissolve in a liquid. Salt or sugar dissolve in water and the warmer the water, the faster the rate of dissolution. We learn this in elementary school. But for some reason, the idea that gases can dissolve in water causes more confusion. Indeed, they do dissolve. If oxygen from the air did not dissolve in water, for example, fish could not survive. And if carbon dioxide did not dissolve in water, we wouldn’t have carbonated beverages. Temperature, on the other hand, has a different effect as to how gases and solids dissolve in water.</p> Tue, 17 Dec 2019 15:00:00 +0000 Joe Schwarcz PhD 8044 at /oss /oss/article/general-science/bubbling-new-year <p>Louis the fifteenth's favourite paramour, as the fable goes, commissioned a glassblower to make the glasses in order to please the king who was so enamoured of her bosom. The story goes down well with the tourists, probably better than champagne goes down from the saucer shaped glasses.</p> Thu, 27 Dec 2018 17:00:00 +0000 Joe Schwarcz PhD 7503 at /oss /oss/article/history/happy-new-year-all-pour-champagne <p>Champagne time! Make sure you drink it from the right kind of glass!</p> <p>First a little background. Champagne is produced mainly from black grapes in the Champagne region of France. From the moment the Pinot noir grapes are pressed in the vineyard, where almost fanatical care is taken to ensure that not even a trace of black skin ends up in the white juice, to the moment the cork pops, champagne receives more care and attention than any other wine in the world.</p> Wed, 01 Jan 2014 00:47:33 +0000 Joe Schwarcz PhD 2055 at /oss