I’m thinking of like when you bottle wine that’s still fermenting, and it explodes. I understand that the fermentation process raises the air pressure inside the bottle. What I *don’t* understand is how? When you pump air into a balloon, the air pressure rises because there are *more* air molecules entering the balloon.
With wine in a bottle, you have a fixed amount of matter at a certain temperature. I don’t understand how fermentation could increase air pressure in a closed system?
In: Physics
I think dry ice works for this question, and I’m sure I’ll mess up some basics. You take a bottle that was some water in it, drop dry ice into it, and seal it. The chemical reaction is similar to boiling water and trying to freeze it at the same time. Gases are created, there is no room for them to go. Eventually the container reaches its breaking point.
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