Vreme A, Pouligny B, Nadal F, Liger-Belair G
Centre de Recherche Paul Pascal, CNRS, 115 avenue Schweitzer, 33600 Pessac, France; Equipe Effervescence (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims, France.
Centre de Recherche Paul Pascal, CNRS, 115 avenue Schweitzer, 33600 Pessac, France.
J Colloid Interface Sci. 2015 Feb 1;439:42-53. doi: 10.1016/j.jcis.2014.10.008. Epub 2014 Oct 22.
Colas, beers and sparkling wines are all concentrated solutions of carbon dioxide in aqueous solvents. Any such carbonated liquid is ordinarily conditioned inside a closed bottle or a metal can as a liquid-gas 2-phase system. At thermodynamic equilibrium, the partial pressure of carbon-dioxide in the gas phase and its concentration in the liquid are proportional (Henry's law). In practical conditions and use (transport, opening of the container, exterior temperature change, etc.), Henry's equilibrium can be perturbed. The goal of this paper is to describe and understand how the system responds to such perturbations and evolves towards a new equilibrium state. Formally, we investigate the dynamics around Henry's equilibrium of a closed system, through dedicated experiments and modeling. We focus on the response to a sudden pressure change and to mechanical shaking (the latter point inspired the article's title). Observations are rationalized through basic considerations including molecular diffusion, bubble dynamics (based on Epstein-Plesset theory) and chemi-convective hydrodynamic instabilities.
可乐、啤酒和起泡酒都是二氧化碳在水性溶剂中的浓缩溶液。任何此类碳酸液体通常在封闭的瓶子或金属罐内作为液 - 气两相系统进行调配。在热力学平衡状态下，气相中二氧化碳的分压与其在液相中的浓度成正比（亨利定律）。在实际情况和使用过程中（运输、打开容器、外部温度变化等），亨利平衡可能会受到干扰。本文的目的是描述和理解该系统如何对这种干扰做出反应并向新的平衡状态演化。正式地说，我们通过专门的实验和建模来研究封闭系统围绕亨利平衡的动力学。我们关注对突然压力变化和机械摇晃的响应（后一点启发了本文的标题）。通过包括分子扩散、气泡动力学（基于爱泼斯坦 - 普列塞理论）和化学对流流体动力学不稳定性等基本考虑因素，对观察结果进行了合理的解释。
