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>Students were wondering what would happen if the glass were "perfect."
Where would the bubbles begin to form? I assume more bubbles would form
(uniformly) in the deepest part of the liquid (champagne or boiling
water), but I don't know for sure. Can anyone support or refute this?
It seems to me that a fresh clean glass of water heated in a microwave
has something to tell, when it postpones the development of gas bubbles.
Providing nucleation sites by sprinkling a powder, or agitation seems to
promote all at once out gassing.