My understanding is that nucleation sites for bubbles in a champagne glass are either due to defects in the glass or due to fibers in the glass (see this article for details on that statement). Does this imply that champagne poured into an absolutely clean and perfectly smooth glass would have no bubbles?
Answer
No, the bubbles will still originate inside the liquid, but the process is usually slower. It is called homogeneous nucleation. In nature most nucleation is on surfaces, also called heterogeneous nucleation.
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