The temperature of the champagne can be calculated according to his «smoke», researchers found

© Fotolia / Africa StudioЛюди clink champagne glassesThe temperature of the champagne can be calculated according to his «smoke», researchers found© Fotolia / Africa Studio

. French physicists have figured out how to determine the temperature of champagne, not touching it – it is given by the density and other visual characteristics of the smoke that occur after opening the bottle, according to an article published in the journal Scientific Reports.

«We have long believed that the smoke that occurs when opening champagne, is a result of condensation of vapor in the air, which gets cold jet of gas from the bottle. It turned out that it is much more complex and interesting process, which strongly depends on the temperature of champagne,» writes Gerard Liger-Belair (Gerard Liger-Belair) from the University of Reims (France).

Every person that was ever opened or saw an open bottle of champagne know that this procedure is often accompanied by the appearance of «smoke» – a kind of fog that occur in the area of the bottle neck and gradually moving down. This fog, as previously thought, scientists, arose from the fact that the expanding carbon dioxide escaping from the bottle, cools the air and leads to condensation of moisture in it.

Liger-Belair and his colleagues decided to test whether this is so, trace at the molecular and atomic level for what was happening inside the vessel with champagne. To do this, scientists purchased several bottles of pink sparkling wine from Provence and opened them previously cooled to the temperature 6, 12 and 20 degrees Celsius.

Removing this process on a high speed infrared camera, researchers found that in fact the smoke is formed is not as previously thought physics. It turned out that his birth was involved microscopic crystals not water, and «dry ice,» frozen carbon dioxide that occurs when the pressure in the bottle to gas expansion.

In the opposite case, the nanocrystals dry ice is not formed, and «smoke» simply cannot arise. For example, when scientists opened the bottle, chilled to 20 degrees Celsius, there was no white smoke and blue mist, a mixture of water vapor and molecular carbon dioxide.

Because of this, as a joke scientists, they managed to discover a new way of measuring the temperature of champagne, not touching and not tasting it – the color and density of the «smoke» arising from the opening of the bottle, accurately reflects how cold was the drink before he set it on the table.

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