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
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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