The science of Coca-Cola… revealed.
WHY DO I LOSE ALL THE CARBONATION WHEN I POUR A COKE?
When you’re thirsty, there’s nothing more refreshing than icy-cold Coca-Cola served in an actual glass, poured over four to five ice-cubes. Nothing. That is, if you don’t count an icy-cold 355ml Mexican Coke, from the fridge, drunk straight from the glass bottle.
(What is Mexican Coke, you ask? Well, it’s not what you think, Scarface. It’s Coca-Cola made in Mexico with REAL SUGAR, as opposed to the high-fructose corn syrup, which is used here in the U.S. And it’s sold in glass bottles. Why doesn’t Coke use real sugar in Coke made in the US? Because the Federal Government subsidizes corn, making corn-syrup less expensive. If you can find Mexican Coke (the legal kind) I urge you to stock up like you’re a Doomsday Prepper).
So, why does Coke lose so much carbonation when poured over ice?
Well, there are a number of factors at work:
- The temperature of the soda itself. Room Temperature vs Refrigerated
- The Way You Pour The Coke: Down the Middle of the Glass vs Tilted Glass, Down The Side
- The Ice. Smooth vs Rough
- Ice in the glass BEFORE pouring vs Ice dropped into the glass after pouring
- The Drinking Vessel: A smooth glass vs a rougher styrofoam/plastic cup.
- The solubility of gasses, specifically: CO2: cold liquid vs hot/warm liquid
- Nucleation. What is nucleation, you ask? It’s all explained in the video below!
1,350 total views, 1 views today