I use hot water to mix up my protein shakes (for reasons). I’ve gotten good at putting the powder in, and the lid on, and then shaking lightly before releasing the built up pressure. After this, I screw the lid back down and can shake the shit out of the beverage with no worries of pressure buildup.
I find this confusing because the beverage is maybe a couple degrees cooler than when I first put the powder in so shouldn’t it build up pressure just as quickly as it did at first?
Thank you for listening to my crazy ramblings 😅
In: Chemistry
hot…..protein shake……. get this person to the hospital
anyway; once you let the steam out of the bottle initially there isnt enough steam when the lid is put back on to create pressure.
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At some point the script flips, and instead of building pressure from evaporation you’ll actually start to draw a slight vacuum as the warm gas continues to cool and tries to contract.
Shaking the liquid briefly breaks it up into a bunch of droplets with large surface area so the cooling can be quite rapid.
Also I have reported you to the FBI for making hot water protein shakes. Surely this is illegal somewhere somehow.
It’s not steam being generated by the drink, it’s the air in the headspace expanding as it warms up.
During the initial shaking, the air above the drink goes from room temp to being as hot as the drink. That makes it expand, so there’s some pressure. Then you release that pressure, then re-seal the lid.
At that point, the air inside is already as warm as the drink. So further shaking doesn’t make it heat up or expand any more.
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You have your empty shaker. It’s not empty though. There’s air in there. This air is around 25°C.
You pour warm 40°C water into the shaker and quickly seal it up. There’s still some air at the top that’s only 25°C. Maybe it’s 30°C from being close to the water.
You shake ‘er up. That air gets shaken with the water, forming millions of air pockets with lots of surface area. Very, very quickly, that air is now all 40°C. As gasses warm up, they want to expand, but your shaker doesn’t expand, so instead they build up pressure.
You pop the top, and that pressure escapes. Seal it back up. This time, the air in the top of the shaker is already at 40°C. It’s not going to heat up anymore unless you’ve got some insane shaking power.
The exact opposite happens if you use water that’s colder than the air.
It’s the temperature change of the air in the shaker that causes the pressure to build up.
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