Post by thread:[ot]: alright here an off topic for you...

I saw something that I don't actually believe, a new one that is, and I thought I'd put it to the sharpest group I know of.... I was on a plane, and the stewardess had a silverware spoon resting in the neck of a champagne bottle, -- she claimed it kept the fiz in the champagne.... well, is there any basis what so ever, for this?? It sounds like a wives tale to me -- but hey, I can't explain a magnet either.... next time you're flying check if they do this...wouldn't it be a hoot if a very unsophisticated group of people discovered a new principle... -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email spam_OUTlistservTakeThisOuTmitvma.mit.edu with SET PICList DIGEST in the body

{Quote hidden}> I saw something that I don't actually believe, a new one that is, and I > thought I'd > put it to the sharpest group I know of.... > > > I was on a plane, and the stewardess had a silverware spoon resting in the > > neck of a champagne bottle, -- she claimed it kept the fiz in the > champagne.... > > well, is there any basis what so ever, for this?? > > > It sounds like a wives tale to me -- but hey, I can't explain a magnet > either.... > > > next time you're flying check if they do this...wouldn't it be a hoot if > a very unsophisticated group of people discovered a new principle... > I've seen that before too, and laughed. Can't see any obvoius scientific principle working here. Can't think of any non-obvious reasons either. If you go to the trouble of putting a spoon in it why not just put the lid back on? How about people who squeeze in the sides of the coke bottle before putting the lid back on and returning it to the fridge? Doesn't this mean that more CO2 bubbles need to escape the liquid and expand the bottle to it's original size and shape before the pressure balances and no more bubble are released? I guess if the bottle did actually stay squashed then the air volume would be less and less fizzy would escape to balance the pressure. Just another two of lifes little mysteries, now back to work... Brent Brown Electronic Design Solutions 16 English Street Hamilton, New Zealand Ph/fax: +64 7 849 0069 Mobile/text: 025 334 069 eMail: .....brent.brownKILLspam@spam@clear.net.nz -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email listservKILLspammitvma.mit.edu with SET PICList DIGEST in the body

Brent Brown wrote: > > > I saw something that I don't actually believe, a new one that is, and I > > thought I'd > > put it to the sharpest group I know of.... > > > > > > I was on a plane, and the stewardess had a silverware spoon resting in the > > > > neck of a champagne bottle, -- she claimed it kept the fiz in the > > champagne.... > > > > well, is there any basis what so ever, for this?? > > > > > > It sounds like a wives tale to me -- but hey, I can't explain a magnet > > either.... What about when you drop a can of unopened beer or whatever. Put a dent in the side of the can to stop it fizzing before you open it. -- Best regards Tony mICros http://www.bubblesoftonline.com .....salesKILLspam.....bubblesoftonline.com -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email EraseMElistservspam_OUTTakeThisOuTmitvma.mit.edu with SET PICList DIGEST in the body

On Thu, 9 Aug 2001, Brent Brown wrote: > > I was on a plane, and the stewardess had a silverware spoon resting in the > > > > neck of a champagne bottle, -- she claimed it kept the fiz in the > > champagne.... > > > > well, is there any basis what so ever, for this?? > > I've seen that before too, and laughed. Can't see any obvoius > scientific principle working here. Can't think of any non-obvious > reasons either. If you go to the trouble of putting a spoon in it why > not just put the lid back on? Hmmm. I would guess that, unless the handle of the spoon was a VERY snug fit in the neck of the bottle <grin>, it's not doing anything for you -- but I've been wrong before. Besides, if you have to worry about the chnpagne going flat, you're simply not drinking it quickly enough, wouldn't you agree? ;) I can see how this might have started: Engineer: "You have to stick something in the neck of that bottle to keep the fizz in, or the champagne will go flat." Blonde: "Oh, good idea!" (drops in spoon)... Engineer: "Umm, OK, whatever. Say, I think I dropped my contact lens somewhere on this couch, care to help me look?" > How about people who squeeze in the sides of the coke bottle > before putting the lid back on and returning it to the fridge? Doesn't > this mean that more CO2 bubbles need to escape the liquid and > expand the bottle to it's original size and shape before the pressure > balances and no more bubble are released? I guess if the bottle did > actually stay squashed then the air volume would be less and less > fizzy would escape to balance the pressure. I *know* this is wrong. My wife is convinced she needs to squeeze the bottle to expel excess air. Great idea for non-carbonated stuff (reduces oxidization), lousy idea for carbonated. Dale -- A train stops at a train station. A bus stops at a bus station. On my desk I have a workstation... -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email listservspam_OUTmitvma.mit.edu with SET PICList DIGEST in the body

----- Original Message ----- From: "Brent Brown" <@spam@brent.brownKILLspamCLEAR.NET.NZ> To: <KILLspamPICLISTKILLspamMITVMA.MIT.EDU> Sent: Wednesday, August 08, 2001 5:59 PM Subject: Re: [ot]: alright here an off topic for you... > > I saw something that I don't actually believe, a new one that is, and I > > thought I'd > > put it to the sharpest group I know of.... > > > > > > I was on a plane, and the stewardess had a silverware spoon resting in the {Quote hidden}> > > > neck of a champagne bottle, -- she claimed it kept the fiz in the > > champagne.... > > > > well, is there any basis what so ever, for this?? > > > > > > It sounds like a wives tale to me -- but hey, I can't explain a magnet > > either.... > > > > > > next time you're flying check if they do this...wouldn't it be a hoot if > > a very unsophisticated group of people discovered a new principle... > > > > I've seen that before too, and laughed. Can't see any obvoius > scientific principle working here. Can't think of any non-obvious > reasons either. If you go to the trouble of putting a spoon in it why > not just put the lid back on? > Well, well. Now that's a very good point. You're dismissed--you're the weakest link...!!! But, yeah....I hadn't thought of that...I was looking for the magical mystical tour.... {Quote hidden}> How about people who squeeze in the sides of the coke bottle > before putting the lid back on and returning it to the fridge? Doesn't > this mean that more CO2 bubbles need to escape the liquid and > expand the bottle to it's original size and shape before the pressure > balances and no more bubble are released? I guess if the bottle did > actually stay squashed then the air volume would be less and less > fizzy would escape to balance the pressure. > > Just another two of lifes little mysteries, now back to work... > > Brent Brown > Electronic Design Solutions > 16 English Street > Hamilton, New Zealand > Ph/fax: +64 7 849 0069 > Mobile/text: 025 334 069 > eMail: RemoveMEbrent.brownTakeThisOuTclear.net.nz > > -- > http://www.piclist.com#nomail Going offline? Don't AutoReply us! > email spamBeGonelistservspamBeGonemitvma.mit.edu with SET PICList DIGEST in the body > > -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email TakeThisOuTlistservEraseMEspam_OUTmitvma.mit.edu with SET PICList DIGEST in the body

I suspect that the presence of the spoon cuts down on the exchange of air between the neck of the bottle and the outside world. It does not, however, eliminate it as a cork would. I rate this about as high as my DH putting leftover pizza back in the fridge in its cardboard box, instead of a plastic container, then complaining that the leftover pizza has dried out. alice {Quote hidden}> I saw something that I don't actually believe, a new one that is, and I > thought I'd > put it to the sharpest group I know of.... > > > I was on a plane, and the stewardess had a silverware spoon resting in the > > neck of a champagne bottle, -- she claimed it kept the fiz in the > champagne.... > > well, is there any basis what so ever, for this?? > > > It sounds like a wives tale to me -- but hey, I can't explain a magnet > either.... > > > next time you're flying check if they do this...wouldn't it be a hoot if > a very unsophisticated group of people discovered a new principle... > > -- > <A HREF="http://www.piclist.com#nomail" TARGET="_new"><FONT COLOR="BLUE">http://www.piclist.com#nomail</FONT></A> Going offline? Don't AutoReply us! > email RemoveMElistservTakeThisOuTmitvma.mit.edu with SET PICList DIGEST in the body > > > -- _______________________________________________ FREE Personalized E-mail at Mail.com http://www.mail.com/?sr=signup Talk More, Pay Less with Net2Phone Direct(R), up to 1500 minutes free! http://www.net2phone.com/cgi-bin/link.cgi?143 -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email listservEraseME.....mitvma.mit.edu with SET PICList DIGEST in the body

About ten years ago, I sprang my idea, on my wife and some friends, of a pump to repressurize the bottle of soda after opening to keep the fiz in. They all laughed at the idea and convinced me it would never sell. Guess what, less than a year later, I saw an ad on tv for just what I told them about. They don't laugh at my ideas now. I bought one at a yard sale and works great. A three liter coke, half full, will last a couple of weeks or so and not lose the fizz. > > How about people who squeeze in the sides of the coke bottle > > before putting the lid back on and returning it to the fridge? Doesn't -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email EraseMElistservmitvma.mit.edu with SET PICList DIGEST in the body

The answer to this question is pretty simple, I thought long and hard about it when I saw my father do it to a bottle of beer in the 70's. The neck of the bottle is basically a funnel and was designed to allow you to pour the fluid content out of the bottle with minimal restriction while also being able to seal the bottle with a cap or cork. Now look at your basic weather system, You have areas of high and low pressure inside by the difference of air pressures. Firstly you will not get a seal as good as the original cork as it usually swells in the neck, for this reason when most are extracted they expand and you cant get them back in without getting bits of cork in the drink, same applies with bottles of beer, getting the cap albeit a screw cap or pressed fit you will not get a great seal, Also you have to pull it out to pour another glass. and this would mean you need to reseal it after the glass is poured. So, Put a spoon in the neck of the bottle. Makes for easy access to the liquid contained within. Now for the tricky part... The spoon being Silver or Stainless.. Heck anything metal would work but it so happens that the spoon has a head that will not allow it to slip down through the hole as a knife would, Also the handle is just the correct length so that it will not break the surface tension of the liquid. Now we all know that a Cold Front in weather patterns will push against a warm front, keeping this in mind and taking into account that the metal item in the neck of the bottle will have a colder surface than the rest of the bottle or liquid you will see that also the air in the neck will be colder and with the neck being tapered this cold air will form a type of PLUG and retard the expansion of the gasses being expelled by the liquid. So what you have is an Invisible Cork, Yes you will still loose some of the gas but certainly not as much as you would if there was nothing in the neck. So your now on the airplane with an expensive bottle of bubbly sipping away and not having to wrestle with the cork every time you want a drink and maintaining an acceptable amount of lost bubbles. Well that's my Theory, If anyone want me to research the fact and write a formal paper on the subject I would be glad to :) Regards Andrew Hooper {Original Message removed}

How many bottles of champagne did you consume to come to this conclusion? :) {Quote hidden}> > From: Andrew Hooper <RemoveMEandrewEraseMEEraseMEBEST.NET.NZ> > Date: 2001/08/09 Thu PM 12:00:42 EDT > To: RemoveMEPICLISTspam_OUTKILLspamMITVMA.MIT.EDU > Subject: Re: [ot]: alright here an off topic for you... > > The answer to this question is pretty simple, I thought long and hard about > it > when I saw my father do it to a bottle of beer in the 70's. > > The neck of the bottle is basically a funnel and was designed to allow you > to > pour the fluid content out of the bottle with minimal restriction while also > being able to seal the bottle with a cap or cork. > > Now look at your basic weather system, You have areas of high and low > pressure inside by the difference of air pressures. > > Firstly you will not get a seal as good as the original cork as it usually > swells > in the neck, for this reason when most are extracted they expand and you > cant get them back in without getting bits of cork in the drink, same > applies > with bottles of beer, getting the cap albeit a screw cap or pressed fit you > will not get a great seal, Also you have to pull it out to pour another > glass. > and this would mean you need to reseal it after the glass is poured. > > So, Put a spoon in the neck of the bottle. Makes for easy access to the > liquid contained within. > > Now for the tricky part... > > The spoon being Silver or Stainless.. Heck anything metal would work but > it so happens that the spoon has a head that will not allow it to slip down > through > the hole as a knife would, Also the handle is just the correct length so > that > it will not break the surface tension of the liquid. > > Now we all know that a Cold Front in weather patterns will push against > a warm front, keeping this in mind and taking into account that the metal > item in the neck of the bottle will have a colder surface than the rest of > the bottle or liquid you will see that also the air in the neck will be > colder > and with the neck being tapered this cold air will form a type of PLUG > and retard the expansion of the gasses being expelled by the liquid. > > So what you have is an Invisible Cork, Yes you will still loose some > of the gas but certainly not as much as you would if there was nothing in > the neck. > > So your now on the airplane with an expensive bottle of bubbly sipping > away and not having to wrestle with the cork every time you want a drink > and maintaining an acceptable amount of lost bubbles. > > Well that's my Theory, If anyone want me to research the fact and write > a formal paper on the subject I would be glad to :) > > Regards > Andrew Hooper > > {Original Message removed}

Here's what puzzles me about this: the partial pressure of CO2 in the atmosphere is 0.5%. The partial pressure CO2 in Compressed ordinary air is also 0.5%. Nitrogen is not particularly soluble in water, so the partial pressure of nitrogen in soda is close to nothing. CO2 is very soluble in water, and carbonated beverages have extra added. So the partial pressure gradient of nitrogen is From the air To the beverage, but the partial pressure of CO2 is From the beverage To the atmosphere in the container. Since the proportions of CO2 and N2 don't change, the gradient doesnt change, either. This suggests that more molecules of CO2 will evaporate from the beverage in the higher-pressure container than would occur under lower pressure. Likewise, at high altitudes, the Total pressure is lower, but the proportions of CO2 and N2 remain the same. So the gas exchange rate decreases. This is consistent with the fact that its easier to breathe at lower elevations than higher elevations, because, for a the same b lend of air, how many molecules are in a cubic foot of gas determines the gas exchange rate, not the pressure per se. alice {Quote hidden}> About ten years ago, I sprang my idea, on my wife and some friends, of a pump to repressurize the bottle of soda after opening to keep the fiz in. They all laughed at the idea and convinced me it would never sell. Guess what, less than a year later, I saw an ad on tv for just what I told them about. They don't laugh at my ideas now. I bought one at a yard sale and works great. A three liter coke, half full, will last a couple of weeks or so and not lose the fizz. > > > How about people who squeeze in the sides of the coke bottle > > > before putting the lid back on and returning it to the fridge? Doesn't > > -- > <A HREF="http://www.piclist.com#nomail" TARGET="_new"><FONT COLOR="BLUE">http://www.piclist.com#nomail</FONT></A> Going offline? Don't AutoReply us! > email EraseMElistservspamspamBeGonemitvma.mit.edu with SET PICList DIGEST in the body > > > -- _______________________________________________ FREE Personalized E-mail at Mail.com http://www.mail.com/?sr=signup Talk More, Pay Less with Net2Phone Direct(R), up to 1500 minutes free! http://www.net2phone.com/cgi-bin/link.cgi?143 -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email RemoveMElistservKILLspammitvma.mit.edu with SET PICList DIGEST in the body

I think we're all looking down the wrong rabbit hole. My guess it has less to do with physical science, and more to do with human nature. The spoon doesn't make the fizz last longer it ensures the contents of the bottle is used faster. This by either making it easier to identify an already opened bottle, or perhaps making it more difficult to loose track of the bottle by preventing it being returned to the second shelf of the cart. This way it's more likely to get used up before another is opened ????? ;-).....-)......).... just my 2¢ worth, Heinz At 5:21 PM -0500 8/8/01, rad0 wrote: {Quote hidden}>I saw something that I don't actually believe, a new one that is, and I >thought I'd >put it to the sharpest group I know of.... > > >I was on a plane, and the stewardess had a silverware spoon resting in the > >neck of a champagne bottle, -- she claimed it kept the fiz in the >champagne.... > >well, is there any basis what so ever, for this?? > > >It sounds like a wives tale to me -- but hey, I can't explain a magnet >either.... > > >next time you're flying check if they do this...wouldn't it be a hoot if >a very unsophisticated group of people discovered a new principle... > >-- >http://www.piclist.com#nomail Going offline? Don't AutoReply us! >email listservSTOPspamspam_OUTmitvma.mit.edu with SET PICList DIGEST in the body -- http://www.piclist.com#nomail Going offline? Don't AutoReply us! email spamBeGonelistservSTOPspamEraseMEmitvma.mit.edu with SET PICList DIGEST in the body

Maybe the spoon in the bottle neck acts as a decent heatsink, which would warm the inside of the bottle neck very well. Assuming the spoon doesn't touch the cold liquid, there would be a pocket of warm air in the neck, and the cooler vapours directly above the liquid would be trapped there... :o) -Roman Heinz Czychun wrote: {Quote hidden}> > I think we're all looking down the wrong rabbit hole. > > My guess it has less to do with physical science, and more to > do with human nature. > > The spoon doesn't make the fizz last longer it ensures the > contents of the bottle is used faster. This by either making it > easier to identify an already opened bottle, or perhaps making it > more difficult to loose track of the bottle by preventing it being > returned to the second shelf of the cart. This way it's more likely > to get used up before another is opened ????? -- http://www.piclist.com hint: To leave the PICList KILLspampiclist-unsubscribe-requestspamBeGonemitvma.mit.edu

rad0 <EraseMEPICLISTEraseMEmitvma.mit.edu> wrote: > I was on a plane, and the stewardess had a silverware spoon > resting in the neck of a champagne bottle, -- she claimed it kept > the fiz in the champagne.... > > well, is there any basis what so ever, for this?? Two minutes spent searching the web produced these: www.lorentz.leidenuniv.nl/lunchcalc/spoon/spoon/spoon.html http://www.straightdope.com/classics/a3_121.html -Andy === Andrew Warren --- @spam@aiw@spam@spam_OUTcypress.com === IPD Systems Engineering, CYSD === Cypress Semiconductor Corporation === === Opinions expressed above do not === necessarily represent those of === Cypress Semiconductor Corporation -- http://www.piclist.com hint: The PICList is archived three different ways. See http://www.piclist.com/#archives for details.