What is the principle of foaming wooden chopsticks in beer?

Hello, there are two reasons why there is foam in the wood cubes in the beer: one is because the beer is a saturated solution of carbon dioxide, which can be produced during fermentation or added during the filling process. Under sealed conditions, the higher the pressure, the more carbon dioxide is dissolved.

When opened, the pressure becomes less due to changes in the sealing environment, and a large amount of carbon dioxide separates from the beer, forming a lot of bubbles. When you put in the chopsticks, stirring the beer with the chopsticks will speed up the decomposition to produce more carbon dioxide, and bubbles will appear.

The second reason is that the wooden chopsticks have pores that are invisible to the naked eye, and the pores contain gas, and when the chopsticks are put into the beer, the liquid of the beer is immersed in the pores of the chopsticks, and the gas is discharged, which will produce bubbles. Wooden chopsticks are not easy to look at, you can look at the sponge and other objects with large holes, and then put them in the water, the water pressure will remove the gas from the sponge, that is the same as chopsticks.

One is to dynamically combine the original carbon dioxide molecules, accumulate them into larger bubbles, and run out of the beer. The second is that the chopsticks are stationary, and the gas contained in the pores itself increases after being filled with beer. As for the argument that chopsticks can make the bubbles of beer disappear, I can only tell you that just because there are only chopsticks on the table, there is nothing else for Jiumengzi to buy and throw in.

The beer has foam and chopsticks to make the beer foam faster. Because there is a small amount of salt on the chopsticks, the new gas that runs out of the wine can run away, instead of being blocked by the old bubbles to form new bubbles, so that the bubbles slide more and more.

Hops are an indispensable ingredient in beer and play an irreplaceable role in the brewing process: hops give beer a refreshing aroma, bitterness and preservatives. The aroma of hops and the freshness of malt give the beer a subtle flavor.

Beer, coffee and tea are all known for their aroma and bitterness, which is also the charm of these beverages. Since hops have natural preservatives, there is no need to add toxic preservatives to beer; The hops form the excellent bubble cavity of the beer.

A certain amount of gas (mainly carbon dioxide) is dissolved in the beer, and when we open the beer bottle, we hear it coming out.

The gas dissolved in the liquid will be released when the external pressure is low, and the gas molecules will easily combine when they meet other gas molecules, because even different gases, such as air and carbon dioxide, have many similarities in their properties, the so-called like aggregation. As a result, these molecules pull and pull at each other, and come together +1 4....Therefore, if there are foreign gas molecules in the beer, then the original carbon dioxide molecules in the beer will combine with these foreign molecules, accumulate into larger bubbles, and run out of the beer.

If there is a lot of foreign gases, the process will be very fast, and we can see a lot of bubbles coming out of the beer.

When stirring beer with chopsticks, on the one hand, some air will be absorbed on the rough chopsticks - that is, tiny bubbles; On the other hand, when stirring, air is brought into the beer, and even if it is water, air may be stirred in when stirred, and bubbles may be formed. At this point, the carbon dioxide quickly combines with the air and can't wait to run out, and we see the foam.

In the same way, beer served in glass will have less foam, while beer served in disposable paper cups will have the opposite. This is because glass is smoother than paper, there is much less air attached to it than coarse paper, and carbon dioxide does not accumulate easily.

It's actually quite simple.

The beer will come out, I think you said it must be the foam coming out, the liquid is over.

If the capacity does not come out, then no.

A: Normal. Beer bottles are overpressurized, so the carbon dioxide content in the wine is high, after the lid is opened, there is more gas, it is enough, at this time the air pressure becomes smaller, a large amount of gas comes out of the wine, and it is also bubbled, and especially because the wine glass is generally smaller than the beer bottle, so when pouring the wine, the squeeze between the wine is more powerful, and it is easier to form foam (try it in an open bowl if you don't believe it).

The existence of chopsticks relieves the squeezing between the wines, and the bubbles are broken, so that the new air that runs out of the wine can run away, instead of being blocked by the old bubbles to form new bubbles, so that there are more and more bubbles.

In fact, it is possible to use not only chopsticks but also a dish, but it will ruin the taste of beer. If you pour the cup at an angle, there will be less bubbles, and this is also the reason.

In addition, the reason why there is less ice beer bubbles is because the temperature is low, and the solubility of gas in water is higher than that at room temperature.

Reasons why beer bai foams down fast:

1, The beer bottle is du

Overpressurized, so the two dao carbon oxide content in the wine is high, after opening the lid, there is more gas, it is enough, at this time the air pressure becomes smaller, a large amount of gas comes out of the wine, and it forms a bubble, and especially because the wine glass is generally smaller than the beer bottle, so when pouring the wine, the squeeze between the wine is more powerful, and it is easier to form foam, 2, and the existence of chopsticks, one is to alleviate the squeeze between the wine, and the other is to break the bubbles, so that the new gas from the wine can run away, Instead of being blocked by old bubbles to form new bubbles, there are more and more bubbles.

How to reduce foam from pouring beer:

1. When pouring beer, pour the cup diagonally to reduce the production of foam.

2. The reason why there is less cold beer bubble is because the temperature is low, and the solubility of gas in water is higher than that at room temperature.

Destroy the surface tension of the beer.

When the beer foam is about to overflow, stick a chopstick in the cup, and the defoaming is not the fault of the chopsticks, but the oil sticking to the chopsticks. Due to the hydrophilic nature of the protein in barley and the hydrophobic nature of isochlorone in hops, after they attach to the surface of carbon dioxide bubbles, the bubble activity is enhanced, the surface tension is reduced, the beer foams, and the viscosity of the foam is improved, making it difficult for the foam to disappear.

It's actually quite simple.

The beer will come out, I miss you.

It must be the foam coming out, liquid.

If the capacity does not come out, it is not normal.

Beer bottles are overpressurized, so the wine is in.

Carbon dioxide content.

High, after opening the lid, there will be more gas, just enough, at this time the air pressure becomes smaller, and the gas is large.

from wine. When it comes out, it forms a bubble, and especially because of Cong Hui.

Goblet. It is generally smaller than a beer bottle, so when pouring wine, the squeeze between the wines is more powerful, and it is easier to form foam (try it in an open bowl if you don't believe it).Whereas. Chopsticks.

The existence of one is to alleviate the squeeze between the wines, and the other is to break.

Bubble. In this way, the new air that escapes from the wine can run away, instead of being blocked by the old bubbles to form new bubbles, which seeps into the noise.

Bubbles. More and more.

In fact, it is possible to use not only chopsticks, but also a piece of dish, but it will destroy the beer.

Flavor. That's it. Handful.

Cup. If you pour it at an angle, there will be fewer bubbles, which is also this.

Reason. In addition, there is less ice beer because the temperature is low and the gas is there.

in the water. solubility ratio.

Room temperature. The reason why it is time to be high.