Why do bubbles in, for example, a glass of champagne, form from the bottom (lowest point) of the glass? From my understanding that should be the point of highest pressure, which should prevent bubble formation… thanks!
In: Chemistry
the pressure difference between the bottom and the top is negligible. The bubbles form everywhere they can, top, bottom, sides. basically a bubble needs something to form on (called a nucleation point) they dont just randomly form in the middle of a liquid (generally).
The bubbles then want to float. the ones on the side kinda stick to the side, but the ones on the bottom rise through the drink. the ones on the top just pop without you ever noticing.
You only notice the bubbles that rise, which are the ones that started on the bottom.
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