Is The "Fizz-Keeper" a Scam?
Вставка
- Опубліковано 27 сер 2024
- Is The "Fizz-Keeper" a Scam? I do some tests and talk about the science and the dangers of pressurizing your soda with air.
Documents describing the Fizz-keeper science in more detail:
sci-hub.se/htt...
sci-hub.se/htt...
Shop the Action Lab Science Gear here: theactionlab.com/
Checkout my experiment book: amzn.to/2Wf07x1
Twitter: / theactionlabman
Facebook: / theactionlabofficial
Instagram: / therealactionlab
Snap: / 426771378288640
Tik Tok: / theactionlabshorts
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Seriously, that was a big explosion! Also for the pH test it definitely didn’t have the resolution needed to tell a difference. Completely flat soda only changed by a few tenths on the pH scale I measured afterwords.
Okay
If you put dry ice in the drink bottle and then close the lit. Would it solve the problem?
You seem to be forgetting that a cold drink "locks in" the dissolved carbonation where as a warm drink/liquid drives out the CO2. Drink temperature needs to be accounted for!!!🙄
holy cow!
@@fookingsog wasn't cold drink use H²o ice? Not Co² ice
I used to work for a startup that made a soda dispenser. We did a lot of research on how to keep the fizz. I find there are two points here that you definitely should touch on; 1. nucleation sites and 2. temperature. CO2 aparently has a special phase transition diagram, especially when diluted in water. When the temperature reaches below 4 degrees C and pressure is above 3.7 bar then it would liquify when diluted in water. Any temperature above thta or pressure below that then the CO2 would gradually turn into gass state. This is why, if you drop your soda, you can stuff it in the fridge for a while and all the agitation will be gone.
Interesting. So if you used the Fizz Keeper and put the bottle in the fridge, would that keep it more carbonated? Or does Henry's law still apply?
Yep. What he said.....
Per Veritasium, you can knock the bubble of the inner sides of the container for the soda and that will remove the agitation from dropping it as well.
Soda bottles containing liquefied CO2 is actually quite surprising and interesting.
It would be cool if this was in English
You should have done a control sample (freshly opened) when you did the pH test. This way you could see if the pH test can even detect anything.
That's what i thought. I was like "so how do you know they're exactly the same? Or that it wasn't already just 3.4 to begin with and that the carbonation didn't simply change." But to be fair, the end result would've still been that fizz keeper only works in the span of under 10 hours or so, able to slow down the change but not stop it.
100%
Speaking of pH-meters, he also didn't rinse the electrode with deionized water. Watching him do that with a pH meter hurts so much. Also, he measured super ultra fast, which obviously can't give you a reliable reading. Measuring pH is such a hassle. It's nothing like measuring length, mass or voltage.
Yeah, this whole experiment was poorly executed. It was more of a lecture on partial pressure with some last minute (20 minute) demonstrations thrown in.
I guess no one in this comment thread read the pinned post that was posted a whole hour before this conversation even started... lol
This needs more science.
A control bottle, longer time testing for sure, and fridge vs counter vs direct sunlight.
agreed. disappointing lack of real time-relevant trials here - too much corner cutting for good science education. (I'm a fan of other vids though.)
And a device to remove the tops safely without potentially blowing his hand off.
@@scottmcmaster4927 Not sure why that happened. It should be like any lid. When you slowly open it, it should release the CO2 gradually while the threads are still holding and the seal is no longer contacting the top of the bottle. Maybe he just turned it too quickly.
I think the biggest miss is what I have done since I was about 8 years old. I squeeze the bottle until there is as little air as possible and then tighten the cap.
It may do nothing, but I swear it keeps the beverage fizzy longer, not as good as new, but longer.
@@dgoodwin619 If you keep it squished and unable to expand back, then the reduced volume should help. But if the bottle can just pop back into regular shape, then it wont help.
The best way to keep the fizz is to reduce the size of the empty space after taking some liquid out. You can do this by squeezing the bottle until the liquid is near the top, replace the lid and then wrap some tape around the bottle which will stop it from expanding to its original shape and size once the gas starts to repressurise the bottle.
Lol crazy
I always do this, but not with tape. Had Sprite last about 4 days, still had bubbles.
@@jackwong5816 Wouldn't the vacuum (once the bottle reexpands) suck CO2 out of the liquid?
@@johtajakansio if you suck enough air out, it seems not to refill. But the reasons explained in this video did cover it a little, about how the amount of carbonation expelled is directly related to the amount of pressure on it.
I crush the bottle and apply a number of spring clamps. When enough liquid has been removed, I actually fold and re-fold the bottle, squeezing it tightly and clamping. I use as many as 6 clamps after folding. It takes a few extra seconds, but even after repeatedly opening and using 10 -14 oz at a time over several days, I rarely waste any of my precious cola... Cheap? Yeah.
We used to buy those all the time and they work alright but the oxygen that gets into the bottle makes it taste off. I eventually just bought a "carbonator" cap where you put the cap on the bottle and then hook a CO2 source(I'm a homebrewer so I have these things already but they're not incredibly expensive) to the bottle and pressurize it with CO2. The only thing you have to remember is to expel all of the air before you put the cap on so you don't trap O2 in the bottle.
Yeah, adding co2 is the only way to keep it carbonated.
What does the cap look like? Like one of those "exploding target" caps you can buy that has a Schrader valve on it? Or is it specific to brewing / beverages?
Good idea. Do you purge with a loose cap and screw it tight for pressure after a while or is there something more complex to that?
Air, not just oxygen.
How do you expell the air?
Also, I wonder if dropping a small piece of dry ice into the bottle would have the same effect as attaching a CO2 source.
@@vulpo fantastic idea
I don’t think 20 minutes is long enough. You should’ve left it a day or so
This was exactly my thought, 20mins you could have left one open without a lid at all
Cody from Cody's Lab has a video that explains it better.
It doesn't matter what the pressure is, it just means the pressure will just be added to the current one.
If you have a liquid that will reach 2 atmospheres and another that will reach 1.5 atmospheres and enclose them in the same medium, you'll end up with 3.5 atmospheres of pressure.
So you lose the same amount of gas and end up with larger pressure inside the container.
This was a very interesting video! I've never heard of this gas diffusion law. And the mad explosion near the end just goes to show how accurate it really is! Fascinating video.
Check out codyslab, he made a Video about this a few years ago
Well why are you asking us
What’s the point of this like I just close it tightly and it keeps the fizz
I always used to just shake the bottle a couple of times and then close it.
It appeals to people who don't drink that much soda and might have a two litre in the fridge for a few weeks. Also bars or pubs that use the soda for mixing drinks and would have open bottles for a long time.
I love this channel. Simple, everyday interactions with the world get explained from a scientific perspective. I knew the soda fizz was somewhat like this but I didn't know Henry's law.
he just make copies of the videos from the true youtube scientists....
I think this fizzkeeper thingie would work better in another arrangement altogether: the bottle would be kept inverted and the liquid inside would be drawn via a tap (or faucet). The internal pressure would be maintained with a hand pump as usual. The advantage being that there would be no sudden loss of pressure each at each serving, because only the tap that's draining the liquid - not the bottle itself - would be opened.
Thats a prettt damn good idea
Congratulations you have reinvented the seltzer bottle ;) (they do work really well in exactly that way)
@@YAhoraTu Whoa. Didn't know that. Gotta look that up.
I was gonna say, if you pressurized that space with 3 atm of air, and then CO2 is still diffusing into that space, shouldn't the pressure increase to much more than the 3 atm? Glad to see I was right at the end lol. I still have trouble wrapping my brain around why other air particles don't have any effect on the CO2 though. The N2 and O2 don't crowd out the CO2 and keep it down? I'd love to see a video going in to the science a little more!
It's because in gasses the molecules are absolutely tiny compared to the free space. When molecules bounces off surfaces that makes the pressure, but the amount molecules hit each other is negligible.
When CO2 is at equilibrium in the liquid and the gas it doesn't mean really mean that the CO2 crowding out other CO2 molecules, it's just that there are CO2 molecules flying downwards into the liquid as fast as they are flying up out of the liquid.
@@barneylaurance1865 Hmm, it still doesn't make sense to me that the CO2 just casually migrates up and increases the total pressure of the system no matter what the pressure is already. Even though that's clearly what happens. Shouldn't the increase in pressure mean an increase in energy? Where is that energy coming from?
@@jerotoro2021 It's returning some of the energy that was used to create the fizzy drink.Making the drink needed pressurized CO2.
@@jerotoro2021 Maybe it helps to imagine gas molecules like people running about a football field. If you want to run into a football field from the sideline, and the football field might have 5 people already running around or 10 people already running around, which field is easier to get into? The answer is it doesn't matter much, you're unlikely to hit anyone else either way. It's certainly not twice as hard to get into the field with 10 people as it is to get into the field with 5 people.
*Oh man that was super easy to understand! I can't wait to tell my friends that* "Henry's law tell us that the solubility of a gas in a liquid, is directly proportional to the partial pressure above the liquid. which means, the percentage of the gas pressure that's made up of the molecule you're interested in. so, for irregular air, the partial pressure of CO2 is about .0004 atmospheres, because CO2 makes up around 04% of the atmosphere of air around us.. on the other hand, the partial pressure of CO2 in soda bottles, is about three atmospheres. That means that when we open the bottle, we release the pressure. Now the liquid contains more CO2 than they can hold, it's super saturated with CO2. It then, bubbles out and it'll keep bubbling out until the partial pressure in the gas phase equals a Henry's law constant times the concentration CO2 in the liquid"
You just need to keep your soda as cold as is reasonable. It'll still be fairly carbonated the next day if it never gets warm, even if you leave the lid off while it's in the refrigerator. I frequently have part of a can of soda left if I need to go somewhere, so I just put it in the fridge and it's fine later. I use an insulating sleeve / coozie.
I do that with my beer and it seems to keep it carbonated till later. Well as long as I get back to it by the next day lol.
In the fridge it should stay fizzy for at least a week or so, and that's with daily opening the lid to drink some more.
Ye
I forgot to reseal the cock after having my champagne and i thought the Fizz might've been lost
To my surprise it still had a lot of fizz
Yeah, keep the liquid as close to freezing as possible, and the gas escape slows dramatically.
Tony.... I do the sleeve too, so my hands don't warm my elixir .... there are tabs available to slide over the hole but the tab still has be on the can. It works ok.... I found if I put a small piece of plastic wrap over the hole and then slide the plastic piece on it really keeps the fizzzzzzzz. It's science!!!
Once more your experimental video has a good theoretical background.👍🏻 Enlightening - I never thought of it that way, but of course the pressure inside the bottle must rise until the partial pressure of the CO2 is in its equilibrium in gas and solvent phase. I used to wonder why the bottles sometimes seemed to be more pressurized after opening and re-closing: They didn’t seem to - they were! However, if you want to use the pH value to measure the CO2 / H2CO3 content of the solution in your experimental setup, Sprite with its much stronger citric acid is a ...well... sweet but misleading beverage. Go for pure fizzy water - it’s also healthier upon “oral disposal” of the experiment.😉
Finally left a subscription.
So a Fizz-keeper attached to a balloon that you insert inside the bottle would be a perfect Fizz-keeper
No, it wouldn't. The fizzkepers only advantage is its just slowing the co2 from escaping in the short term.
The baloon increases the space to fill and it makes more co2 escape.
@@timberlock With the balloon inserted in the bottle, as i mentioned, there would be no space or contact between the liquid and the air.
@@timberlock I dont understand why you keep saying the balloon increases the space to fill. The balloon is inserted into the bottle and if filled with pressurized, externally sourced air, voiding any space between the liquid and the atmosphere. It basically becomes a variable volume bottle.
@@AeroGraphica Baloons are stretchy. They will definetely find a way to stretch or just explode in your face. You would need a high pressure gas tank and those are quite expensive for a bottle of coke. Sooo...
When I was much younger I knew someone who insisted on squeezing all the air out of a bottle before resealing it. That was confusing to me at the time but it makes perfect sense now.
I just squeeze the bottle until the liquid inside fills the empty space and pushes the excess air out, then tighten down the cap really good. This seems to do a good job of making the fizz last longer for me. I would guess it to be more effective than using the pump to increase the pressure, and it's quicker.
I was waiting for this advice in the video
Doesn’t this create vacuum and suck the co2 out of soda more?
Always love your experiments. :)
This fizz-keeper is dangerous!
Now I'm going to sick my arm in a vacuum tank....
What happens to the N2 (and O2) equilibria? Aren't you making it a bit more fizzy from extra dissolved nitrogen and oxygen (without as much a change in acidity) that you introduce at higher pressure too? Maybe those do not dissolve quite as well as CO2 because they do not carbonize according to CO2+H2OH2CO3, but if you are considering small changes in apparent fizziness that are not measured as a pH change...
Most of the "fizzy" sensation you get from drinking a soda doesn't come from the soda actually bubbling in your mouth. Instead, you're basically tasting the carbonic acid in the soda. You can experience this by sucking the CO2 from the top of a newly opened bottle of soda into your mouth, you'll get some of that fizzy sensation as the CO2 dissolves into your saliva even though there's no soda to bubble in your mouth. I'm sure that the increase of the partial pressures of oxygen and nitrogen do cause them to dissolve slightly more into the soda when you use this, but they're not going to contribute much to that overall fizzy sensation we associate with drinking soda.
NO2 does not dissolve very easily in water, nor does it chemically react with the water as CO2 does. So I would say that it would still be, at best, equally as fizzy.
N2 forms much smaller bubbles and is a nonpolar molecule which might account for some of the differences, like lower solubility.
@@facklere yeah, and then you burp and the CO2/H2CO3 stings the hell out of your nose T_T
@@filomenaa don't know about bubble size, but CO2 is also nonpolar
Your channel is the only one that i instantly watch when my subscribe tabs is updated
I have virtually zero interest in buying one of these, but was fascinated, awesome presentation, well done
Would love to see a pressure gauge on these. Wondering if the gas got to 6 atmospheres in the Fizz-Keeper bottle or somewhere in between 3 and 6. I always thought it took a couple days for the gas to leach out and equalize in the bottle. In any case, I think they sell CO2 versions that work 100% and can even carbonate non-carbonated liquids. (I think they even have one's that can turn cream into something like a can of whipped cream.
It normally does take a couple days, but he shook the bottle, which introduces nucleation sites and causes it to go to equilibrium very quickly
Whipped cream is foamed using nitrous oxide (N2O) which is the source of the current wave of addiction sweeping the UK (a few years behind the USA, as always).
@@MirlitronOne I know, but CO2 can be used. Then again, they may have been nitrous cans now that you mention it. (I thought they said CO2 though... but I know they look the same in a lot of cases). Is it really addictive? I thought it was just like a couple second buzz thing.
I didn't think nitrous oxide was addictive either -- it's the "laughing gas" that dentists used to administer, before they had anesthetics.
Good luck getting addicted to whip its
Wish you'd compared this to the method of squeezing the air out of the bottle then closing the lid, always wondered if that works?
It should, because less CO2 is released before the pressure rises up to the normal level, if there's less space for it to fill up
The extra air pumped into the bottle by fizz-keeper will roughly treble the initial CO2 pressure, thus marginally reducing how much CO2 is lost by the liquid at equilibrium. It also trebles the other gas content, hence the extreme pressure experienced using fizz-keeper.
here is an idea: but a balloon on the fizz-keeper, so the volume of air in the bottle where the Co2 dissolves in to is minimized. No idea if it will work, probably the pressure inside the bottle will end up squeezing the balloon? But would be interesting to see and test!
Id love to see tests for the famous squished bottle technique. Some more tests for temperature and movements of the liquid.
That r chnique works, as lo g as the bottle does not inflate back
@@esepecesito So that technique is not really practicable, as long as you don't have a "bottle squisher"?
It would even speed up the decarbonation process.
What do you find happens when reducing the amount of void in the bottle compared to the contents? I.e., squeeze the bottle until the remaining liquid reaches nearer to the top of the bottle, similar to how it was before originally opening it? will there be a better equilibrium because of less headspace?
I've always assumed that doesn't work because it doesn't actually reduce the amount of space available for the CO² to fill. The bottle will just re-expand. Maybe if you had a clamp or something to prevent that from happening....
@@AndrewMeyer how is your bottle refilling the space??? Unless you leave the cap off, the bottle will not re-expand. It is physically impossible for the bottle to fill the vacuum you've created.
@@doriandangerous From the CO² dissolved in the drink. Unless there's none left I guess, in which case your drink is already flat and it doesn't matter.
@@AndrewMeyer have you actually seen that happen in real life, or are you just assuming that's how it works? Because any time I've done this, the bottle never magically re-expanded.
@@doriandangerous Yes. Grab a fresh bottle, drink some, crush it, screw the cap back on, shake it up to accelerate the diffusion process, and it'll re-expand almost instantly.
Like I said, it won't work if the soda's already flat, so that's probably why you've observed it not re-expand in the past.
6:06 Bro crushes the bottle, then squeezes it over and over again to pop the dimple back out, then *instantly* crushes it again in the exact same spot. This guy man I swear.
There may be two solutions for the problem:
1- Pump CO2 into the bottle
2- Replace the cap with a mechanism which allows you to inflate a balloon inside the bottle above the water level so that CO2 will have a smaller air volume to occupy.
Does squishing the bottle after pouring do anything? I used to do that thinking that by removing the air would slow or somehow change the way the CO2 leaves the soda. Not sure it did anything though.
If anything it would make your soda go flat faster
@@DragMp3 how the hell does that work
Always squished! Helps keep it a little bit more carbonated but after time same effect.
Yeah after watching this video, I started to think squishing can hurt the rate at which CO2 comes out of solution. With just a normal bottle there is one atmosphere of air when you close it, which does impart some pressure on the soda (not as much obviously as the 3x that the fizz keeper does). So by taking that much of that one atmosphere away, it’s like it almost makes a vacuum for CO2 to be more free to leave the soda. At least that’s how my non-physics or chemist brain interprets it.
@@ALMX5DP It does make it easier for CO2 to leave the solution, but it decreases the amount of oxygen in the bottle which starts to affect the taste after a while. While not helping with fizz, it preserves the original taste a bit longer
So how about if you threw a chunk of dry ice in there? How much would it take to keep the soda as fizzy as it was new?
a piece about the size of a dice 1/2" cubed or less depending on how much fluid is missing.
You have to be very careful with that, if you put too much in and seal it up you can make a bomb. You could get hit by some flying shards of torn plastic.
"FizzKeeper: it works great, for a little bit, kinda." I'm sold, I'll take zero of them!
This matches my experience in the 80's. Works if we are talking time scales like an afternoon, but not days.
That is a great experiment. It reminds me (though sadly not so explosively!) of the issue of what in my day (I am 85) was then called 'constant boiling mixtures' with which I had fun teasing a relative who claimed never to have taken a drop of alcohol in her life - and I asked them if they ate bread (of course they did). Perhaps you could do an experiment to show just how much alcohol remains in both home made and shop bought bread/cakes etc.? Others might find it interesting.
That would be interesting to see! 👍🏻
Why wouldn't alcohol boil off at baking temperatures?
@@codetech5598 I posted a reply to this - but it seems to have been removed. Most alcohol seems to boil off but experiments show that up to 1,9% can remain even after baking. I posted a link to the scientific paper in my previous reply, maybe thats why my comment got removed? But just google it and you will find it.
@@simvik4743 There is quite a bit of bread on the market now that uses super critical co2 liquid and absolutely no yeast to make bread, especially in the US, because bakeries need to spend hundreds of thousands of even millions of dollars on large catalytic converters in the chimney/pipes to collect all the ethanol from the bread making process so it doesn't end up in the air/atmosphere, and doing it this way produces no ethanol.
@@simvik4743 Yeah, you can only link to other YT videos and Wikipedia.
Be cool to see a video on conductance and vacuum drag in a vacuum pumping system. I like your videos, thank you for sharing. Your awesome!
"It works for a little bit, kind of. Could blow your hand off." Best ad ever! 🤣🤣
This is why I prefer small individual bottles over 1 big one. With a big (let's say 2L) bottle, it lasts a few days but by the time the last of it has been poured out into a glass (or whatever), it's lost it's fizz. Whereas with small individual bottles, you dont have that problem, by the time you get to the last bottle, it's still got all it's fizz. Also drinking directly form a small bottle is just easier and better than pouring out into a glass because you can put the cap back on and it wont spill or let bugs get to it.
Yes! Agreed!
i somewhere read about the first plastic bottles being sold were limited to smaller quantities because of this, but eventually companies started to increase volumes for profit.
I prefer not drinking these things in the first place.
I wish you had done a control test on the ph to show what the ph of a freshly opened bottle was. I would have liked to have seen you clean the ph machine off before putting in second mason jar, though I'm not actually sure if that matters with that machine?
What if you made a lid with a check valve that you could add compressed Co2. Would that keep the fizz?
it is called a soda stream.
Yes - that's how you make drinks fizzy in the first place. Would certainly work to keep the fizz.
Great video. I would highlight STP specifically temperature more when explaining this.
If you want to keep the soda pop tasting better for a longer period do this:
Chill contents to around 34° F. Don't freeze.
Chill a glass in the freezer, this is what you'll pour the beverage into.
DON'T unnecessarily agitate or shake the soda pop when you're ready to drink.
Open soda pop bottle SLOWLY, not quickly.
Pour the contents slowly down the side of the chilled glass while holding the drinking glass at an angle.
Place lid back on soda pop, and return to fridge slowly, and carefully as not to agitate or shake contents.
If done properly you'll notice a lot less carbonation loss while enjoying a lot more taste has been preserved.
Please try this out, and you'll quickly notice the difference between Adulting (mature, methodical, responsible) a beverage, and Kool-Aiding (child-like violently shaking/pouring) a beverage.
Cheers~
I’ve always just squeezed the air out of the bottle. I just figured the less air was there they let’s place for co2 to go. Based on what I am seeing, this seems like a good idea, correct?
Actually sounds like a pretty decent idea. I could see that working.
It's good for keeping the flavor, but if it warms up it'll repressurize the bottle with what should have been the fizz. Keep it cold
No, less pressure means less air which will cause fast diffusion. It will fizz fast, if you squeezed air out of bottle. He did extractly opposite by that device.
This was my thinking, but i may be wrong.
@@Aryan_panda If you can keep the bottle deformed, or in other words with a lower volume of gas above the liquid, the CO2 will reach equilibrium quicker. Imagine if you were to leave the bottle open in a room, that way the whole room basically becomes the container, and the CO2 tries to get in equilibrium with the whole room. It's not a case of less pressure, but of less volume. That is all assuming the bottle doesn't just snap back to its original shape from the pressure created by the CO2.
@@noob19087 Spring clamps, and fold the bottle as it empties, to facilitate clamping.
You should have used straight soda water instead of actual soda. You should have taken a baseline measurement of both bottles in case there was any variance with the sources and to have, well, a baseline to compare to. You should have waited a longer period of time. Simulating waiting by shaking the bottles seems ok, but you need to be sure you have shaken them the same amount, but ideally you would have actually waited to reduce the number of variables. You would have measured the pressure of the bottles, for example the deflection of the sidewall given a specific force, instead of a hand-based "feels like" for re-pressurizing.
I really enjoy the content and your adherence to the scientific method, but your experiments and data collection are routinely flawed. It makes it hard to watch sometimes.
Yeah, he's science-ish, but bad science.
The soda: “What are you doing to me?!”
I think it would only work if you pressurized it with CO2. But I remember seeing something at the flea market when I was little. It was a device that screws into a 2 liter soda bottle, but instead of pumping air into it, it was a tube with a valve. So you basically open the bottle, screw this thing into it, and then open the valve to withdraw soda from the bottle. The pressure from the soda would cause it to flow out without needing to tip it over or anything. But in this way you are able to take soda out of the bottle without ever introducing air into the space above the soda, thereby preserving the fizz.
What is the bursting pressure of the bottle itself? Does the Fizz-keeper present a risk there? Also, good save on the "Holy Shheoow" lol!
According to the water-rocket website, burst pressure is 130-170psi for a 2 liter bottle. 3 Atmospheres = 43psi, so in principle no risk of rupturing unless the bottle is damaged, but opening the bottle will be... exciting...
Even if the partial pressure of the CO2 in the air is pretty low, it's still going to be 3x higher if you pump it up to 3 atm of pressure. Probably not enough to make a big difference over a long time.
You should check at 2 hours, overnight, 2 days, to see how long the difference lasts. I'd note that refrigeration will also slow down the diffusion rate. If you leave it at room temperature for a day it'll probably reach equilibrium, but in the refrigerator maybe not.
Air is around 0.03% CO2
Another great review for a thing I've never seen before
"Fizzkeeper...it could blow your hand off." I like that as a marketing slogan!
Rizz keeper lol
Sin city wasn't made for you
I always thought it made more sense to squeeze all the excess air OUT of the bottle, rather than putting more in it. That way presumably the liquid wouldn't need to release as much CO2 in order to get to equilibrium inside the sealed bottle.
If you could permanently deform the bottle that would make sense, but if the gas fills up the crushed bottle, it can 'uncrush' the it, returning the volume to what it was originally. Need to make a bottle like a push-pop, that you shrink as you drink, and then lock it at the smaller volume.
the equilibrium only compares the CO2 concentration in the gas and dissolved liquid phases, it doesn't involve any other gases mixed there. (hence, partial pressures)
So you could fill the bottle with external CO2 or you could decrease the volume of space above the liquid phase so it fills with CO2 faster.
A piston syringe kind of bottle would work to always remain carbonated
You could drop some steel balls in there, lol. To take up the volume without deforming the bottle. Maybe not a practical solution, but i think it would work to show the effect.
the only way to do that would be to transfer the unused portion to a smaller bottle filled to the top, that way the CO2 would only have to fill a small volume of empty space to become equalized again.
@@bunnykiller Hmm, you could pour out a two liter bottle into four half liter bottles as soon as you open it. This is something that almost anyone can do, a good test.
I like seeing this slightly longer video from you. I understand your have to produce the short ones to stay relevant to the algorithm. But I like still seeing some slightly longer ones too.
Thanks.
A quick, partial solution to this is squeezing the bottle and forcing the air above the liquid out of the bottle. It wont stop the CO2 from escaping, but now you have much less volume of gas to saturate with CO2, so it reaches the equilibrium faster. A problem is that gas will expand and push the bottle apart again, so its good to let some of it out by sqeezing it again through a barely loosened cap. If you have nothing else, try squeezing out the air, it might help to keep the fizz longer.
Fizz-icist hehe
Just put CO2 in it bruv
Actually it might work
Isn’t that the premise for soda stream type devices?
@@Rohithkaki1124 its literally how its made 🗿
The bottles themselves are constructed in a way where the gases can expand regardless to keep the fizz for a much longer time than what you would initially think.
There are soft and hard spots on the bottles, the soft spots are for where the gas can expand and the hard spots are for where the pressure can hold up the gases.
This allows for the gases to return into the liquid to keep the fizz for a little longer, and you can expand this "fizzy time" by squeezing the bottle a little bit and let the pressure build up in the bottle.
Great video, as always! While I do agree with your conclusions, I think the main effect is the placebo effect you demonstrate in the overnight experiment. When pumping to 3 atms, you always have at least this pressure in the bottle, and much more after a while. No wonder people will tell you it stays fizzier - the pressure can almost can blow their hand off, after all! For the normal consumer to distinguish, objectively, the fizzyness after such an observation is certainly difficult. The placebo effect also got you after 20 minutes. Although the pH of 3.4 is around the apparent pKa of carbonic acid, and, thus, at the highest buffer capacity, I'd be still surprised if you really were able to tell them apart (as you mentioned, too, when talking about the blind taste test). And I think this was in part to you being primed by the observation after opening the bottle. It's what we're used to: Degassing at opening equals non-flat drink. So yeah, fantastic marketing.
Agreed. To really have an idea of the fizziness, he should have performed a blind taste test with multiple samples. At least see if he can actually tell a difference without knowing in advance.
THEN SOMETHING JUST SNAPPED SOMETHING INSIDE OF ME 😈😈😈
What
it almost blew your hand off because you shook it. this increased the pressure much more than if you had just let it set with the cap on.
That is completely false and I'm pretty sure he has even tested that on this channel. Shaking up the bottle only increases the speed that the CO2 was released from the soda. It is physically impossible for the soda to release any more CO2 once it hits equilibrium because at that point the gas will just redissolve back into the liquid.
You can shake up a closed bottle of soda all you want and it will never reach a higher pressure than it would if you left it sitting still for a few days
What do you think shaking the bottle does? Magically increase pressure?
If you opened the bottle and let it sit, it will release CO2 into the bottle's headspace, increasing pressure to equilibrium. Shaking the bottle releases the CO2 to equilibrium faster, not more.
If you shake a brand new bottle, it releases some CO2 bubbles due to reactions with the newly-created nucleation sites, but it will not increase pressure.
@@AlexanderChilds shaking the bottle forces more CO2 out, past equilibrium, and it won't diffuse back into the water, at least not right away.
@@Blazingflare2000 shake a bottle of soda or drop it on the ground and it'll spew its' contents if you open it right away or soon after but it won't no matter how long you let it sit.
@@AlexanderChilds if you open the bottle of soda and let it sit, the CO2 will diffuse from the water and into the atmosphere and the soda will go flat
And that pressurised lid trying to take your hand off is why the threads on soda bottle tops (and bottle neck threads too) are now vented with grooves moulded into them, instead of a continuous thread that locks under pressure all the way till it frees from the last thread of the bottle.
In high school, my physical science teacher (also my dad) had one of these. One day during a down time in class, I took it and pumped a bottle up until I couldn't pump it anymore. He noticed me and the group around me laughing and inquired what was going on. He took the bottle, a little upset with me, and took it to the front of the class to let the pressure out. As soon as he turned it just a little bit, it shot off the bottle and stuck into the drop ceiling tile (10-12 ft ceiling). It nearly went completely through the tile.
Yes, they're dangerous.
It is intersting as drinking it
What’s interesting is that from my experience, at least, that “dark” soda tends to be far more prone to form bubbles than “light/colorless” soda.
The added caramel doesn't just color, it's also bound to act as a slight thickener. I'd assume the same of whatever flavoring sugar is used, which I suspect is why root beer and Mountain Dew get more bubbly than many others.
Without researching, I'd also guess that cola might have a little more sugar/sweetener in general than lemon-lime, to offset the phosphoric acid used for...flavor. (Phosphoric acid is a big part of what dissolves teeth and bones, not _just_ the carbonic acid.)
Need a band around the 2 liter that you can crank to get the air out and reduce the volume of air each time
0:22 funfact : i am a recycler : i don't like it when it is flat from start, i can't drink it (it stings/hitches) when not flat yet and i really like it's taste when it has flattened
Another great video. Thank you for not making this a short.
When you add extra pressure it keeps the small bubbles smaller, reducing the contact surface between gaz and liquid, hence the speed difference.
The problem is that you use that gadget, not between serving drinks but when you put it back in your fridge, for a long time.
So yes it works for a small duration, but that's useless because you use it for long durations.
And BTW this creates a huge pression that could potentially make the bottle explode. Another danger is when you open the bottle again. In a normal bottle there are grooves to release the pressure progressively, not with the gadget.
“Fizz keeper. It works great for a little bit, kind of.”
Sold. I’d like ten
6:42 - Nooooooooo! You had such a great possibility to say, "but wait, there's more! It could also almost blow your hand off!"
"... and also it can blow your hand off."
Best spokesman ever 😂😂
Very cool video!
Haha I remember these from back in the 80s/90s sometime.
One thing you need to take into account is the placebo effect. If your senses say it works, then it's a couple bucks well-spent. At least until you realise the extra plastic waste it creates!
You do such a great job with these videos! Thanks for continuing to educate us!
i was taught if you want to keep the soda fresh, squeeze all the air out, then cap the bottle. it should look a mangled bottle in the fridge if you did it correctly.
Hey Action Lab I have a question. Can charged particles be affected by a magnetic field? Meaning if you have plasma moving through a magnetic field would it be attracted to N or S depending on the charge? If so then what would happen if you use your strong neodymium magnet and put it next to a plasma globe? Would the plasma be attracted to it?
Yes, plasma is affected by magnetic fields. How exactly is the subject of a field called magnetohydrodynamics. Might be an interesting search term :)
Yes, that's exactly how the earth's magnetic field deflects the charged particles of the solar wind.
Yes, magnetic and electric fields. For example, crt displays use these fields to move the electron beam around.
The real fizz saver is a dispenser top that prevents the need for cap pouring. Still have losses from re pressurization, but much better than constantly having atmosphere introduced diluting the CO2 in the bottle.
Now I wonder how a soda stream works and if adding 3 ATM of co2 would keep it carbonated or even add carbonation at higher pressures. And also? How do those wine nitrogen things work?
What if they made a soda bottle that was a straight cylinder and had a piston at the top, like a French press, and as you use the soda you lower the piston, so the volume of empty space above the liquid is minimized. Would that keep the fizz?
I've been using a variation of the Fizz-keeper for over 30 years and can assure you that it does prevent the pop going flat even if left for a week or so as long as the top is still tight and the pressure is retained. If the pressure has decreased because the lid wasn't tight enough then the pop will go flat overnight.
If you use pH as an indicator to test for CO2, I would try testing the pH of regular seltzer/soda water rather than Sprite because Sprite contains citric acid, sodium citrate, and other ingredients that can affect the pH of the solution, and might also affect the solubility of CO2 (I don't know how much of an effect that would be but it would be worth a try... FOR SCIENCE!)
In fact, the combination of citric acid and sodium citrate forms a buffer which will reduce any change in pH.
The fizz keeper also increases the partial pressure. From 0.05% to 0.15% if you pump it to 3 bar. But most important problem: for a convincing test, you should not have accelerated the test by shaking the bottle, but simply have waited to next day. Now many people will simply explain your big bang with a "of course, if you shake it..."
I think the only time I have used this was in Science class to demonstrate air has mass- We measured before and after pumping and we got just a tiny tiny measurable difference- but it was enough to show a gain!
Does it help to keep the gas in if you always squeeze the bottle so the liquid almost gets to the top before screwing the lid back on?
What if you re-pressure the headspace with CO2? Can you re-saturate the soda?
My physical chemistry lab instructor discussed this with us, and we came to the same conclusions. Interestingly, the phase dynamics of soda are similar to nitrogen in blood, which is why divers need to follow strict time protocols when ascending to allow for slow diffusion of N2 gas as it comes out of solution as the pressure on your body, and hence the partial pressure of N2 in the gas you're breathing, decreases. Ascend too quickly, and your blood "fizzes" with bubbles of N2 gas, causing "the bends". If you're lucky, this is merely excruciating. It can also cause strokes, pulmonary embolisms, and other major medical problems.
So I'm sure someone has probably asked this already, but doesn't some of the air get dissolved as well? I would think that would add some fizz, but just maybe not exactly the same flavor since it's not carbonic acid.
nitrogen solubility is a lot lower. that's why guiness needs the widget ball
The whole point of the fizz is the carbonic acid
@@Owen_loves_Butters I'd say it's also the texture change, which could come from any gas bubbles.
@@davidalearmonth The bubbles themselves aren't really what people care about with soda. Try drinking one through a paper straw and you'll know exactly what I mean.
when i was a kid my grandma made sure to always use one, and make every one use it, but ive never seen any one else have one, or talk about it.
Dropping in a small dry ice cube might make it both fizzy and cold.
But if you pump in pure co2, not atmospheric air? Then it should work?
I actually squeeze the bottle so the liquid sits closer to the top of it and then tighten the cap. It's annoying to do but I find it tastes less flat day to day when I do it
Watching how the soda splashes around as you unscrew the cap in this video really helped me to understand why kids are incapable of opening a bottle without making a damn mess.
Hiii!! My method is to remove the air inside the bottle by pressing it before closing it, so there's no space for the CO2 to escape. Cheers!
Happy Birthday James!🎂❤️
The reason the soda cap didn't fly off is the threads in the cap have cut marks to allow the pressure to release before the cap is removed.
Thoroughly enjoyed your video James! As usual, your videos are outstanding!! 👍🏻
So if you made a valve cap thing that uses those mini CO2 bottles you could keep the fizz in.
That’s amazing how much more pressure is in it. This almost a placebo effect because I don’t see anyone using this at a party and pumping it up every minute someone ones a cup.
I didn't know such a thing existed
And now you know why you didn't know it existed too!