[Phys-L] Re: tiny bubbles

[Brian Whatcott <betwys1@SBCGLOBAL.NET>]

At 03:09 PM 2/10/2006, you wrote:
> I know that champagne bubbles form at imperfections in the glass, and then
> rise up from these "nucleation sites." Similarly, when boiling water in a
> beaker, the bubbles form on the glass bottom at the imperfections.
> 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.

Brian Whatcott    Altus OK    Eureka!
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