Okay so my girlfriend and I just noticed that when we put a metal straw into a pop can of ginger ale, the pop begins to fizz again and only up through the straw. Can anyone explain?
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The carbon dioxide in the drink will form a bubble more easily if it has something to form around or on. Some kind of imperfection. If you drop a spoon of sugar into carbonated drinks or champagne, you get loads of tiny bubbles suddenly. If you pour the drink into a glass you’ll see that they form on the inside of the glass and once one comes off the glass and starts rising to the top, a new bubble will form in the same place as the last. It’s because there is a tiny imperfection in the smoothness of the glass. You can actually make glasses smooth enough now so that there are very few bubble formed, which is not what you want for champagne, so even high end champagne glasses aren’t made like this.
Now for the straw. I suspect when you put the straw in, it’s surface has lots of tiny imperfections/scratches on it, suddenly allowing more bubbles to form quickly. When you took a sip it allowed the surface tension to break and fluid up the straw. When you stopped sucking, on the imperfections within the straw, bubbles formed. Since there is not much space, they will expand up and out the straw
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