A shaken can of soda can be safely opened by tapping on the sides of the container.

Have you ever wondered why Pop Rocks makes tiny explosions in your mouth? Well, there's actually pressurized carbon dioxide bubbles trapped within the sugary candy. This 19-second video shows you what Pop Rocks look like under a microscope.

The bubbliness that we love now was once considered a winemaking failure. In fact, Dom Pérignon probably would have referred to it by its common nickname at the time, "vin du diable," or devil’s wine. The wine’s volatility often caused bottles to explode, which was both dangerous and costly. It wasn’t until the development of sturdier bottles and more consistent winemaking techniques that popularity truly soared.

Fans of the sugary soda Coca-Cola have noticed significant differences between its canned variety versus what pours forth from the fountain at McDonald's. Is there anything to the claim? Weird History Food takes a dive into this essential fast-food...

The concoction is a combination of Diet Coke, coffee creamer, and citrus. This Eater article delves into the history behind the sugary drink, pinpointing its start as a Mormon-friendly alternative to alcohol and caffeine. The explainer also explores why the drink became so popular on social media and offers helpful hints for crafting your own recipe.

The three forms of drinking water are similar, but their differences lie mostly in the presence and proportion of minerals and carbonation. Read this quick explainer on the major differences.

All restaurant food is marked up—that's how they turn profits, after all—but soda is one of the most egregious. Fountain soda is remarkably cheap, with restaurants often paying a few cents for each glass before selling it for a few dollars. Food publication The Takeout estimates that the typical markup is around 1,000%.

Chemical compounds designed to vibrate rapidly when ignited produce whistling, screeching sounds, while crackles and pops are created by small star pellets inside the firework, which explode one after another quickly. Fluttering and chirping sounds are produced by spinning elements that rotate rapidly as the firework ascends.

And it's been that way for a long time—both of the sodas were created in the late 1800s in the South. Pepsi was created by Caleb Bradham, and was originally called "Brad's Drink."

Silicate-rich magma contains extensive molecular chains that trap dissolved gases like water and carbon dioxide. These gases build pressure until they violently escape, creating explosive eruptions. Low-silica magmas produce gentler eruptions categorized as effusive.

After riddling, winemakers still need to dispose of collected sediment in wines. While this was once done by hand, the modern method of freezing the bottle's neck and removing the now-solid sediment is ubiquitous. In this short video, an enologist (wine expert) from California’s Halter Ranch vineyards explains each step of the mechanical disgorgement process, complete with footage from their production line.

Microbubbles of nonreactive gas can be administered to improve the reflection of sound waves and the resulting imaging during an ultrasound. Bouncing light waves within a bubble can stimulate emission of light from a trapped chemical, just as occurs within a laser, and bubbles can act as valves that control the flow and reaction rates in microfluidic systems.

That equates to roughly 9 drinks per day. But once he brought it to pharmacies that hooked the syrup up to their soda fountains, sales increased significantly, with roughly 2,000 gallons being sold two years later. This video about Coca-Cola's early history is narrated by actress Jenny Slate for a Comedy Central series called "Drunk History," so not all of it is intended to be entirely factually accurate.

When pressed against a surface, air is squeezed out of a sealed volume, causing the internal pressure to drop below the surrounding atmospheric pressure, and this imbalance creates the "sticking." For this reason, astronauts do not use suction cups or related technologies to stay on spacecraft during spacewalks.

In shallow waters where sunlight can reach, photosynthetic reactions absorb water and dissolved carbon dioxide, producing bubbles of oxygen at the surface of plants. As these bubbles rise to the water's surface, a fizzy appearance is created.

Even without matches, sparks, or external flames, exothermic chemical or biological reactions can increase the internal temperature of objects to the point where they reach a threshold temperature that can cause them to catch fire. Running batteries and fermenting bacteria within compressed materials can build this heat and cause combustion.

When bent, the glass tube inside the stick breaks, releasing hydrogen peroxide into the surrounding solution. The ensuing reaction creates unstable molecules that decompose and release energy, which is then absorbed by molecular dyes that emit light when their excited electrons return to lower energy states.

Magma usually stays underground because of a balance between its upward pressure, the weight of the Earth’s crust above, and the crust’s rock strength. Landslides can reduce crust weight, while built-up gas pressure can strengthen magmastatic pressure.

Single-fermentation beers rely on protein viscosity for foam, with lipid transfer proteins transforming into stabilizing structures during fermentation. Scientists believe foam research may result in safer lubricants for electric vehicles.

Contemporary gas stations are the result of a century of engineering progress. In the early 1900s, only a few thousand cars drove around, and they used kerosene. As vehicles and cheaper gasoline became more popular, fire hazards grew, forcing the invention of fuel pumps, underground storage tanks, and the automatic shutoff valve—all engineering marvels.

The parent company owns lots of beverage brands, from sodas to water, including Dasani, Minute Maid, Topo-Chico, and more. You can see all of the roughly 200 brands it owns on its website.

In bath bombs containing citric acid and sodium bicarbonate, water facilitates the reaction between the bicarbonate and acid, providing energy as the salt dissolves. The loss of energy in the water reduces the average speed of the water molecules, reducing the temperature of the bath.

Methane and air bubbles moving through water can generate small sparks between them, which can ignite gas. The above-ground phenomenon may have historically been the result of passing travelers igniting swamp gas with their lanterns.

Coca-Cola contained small amounts of cocaine until the early 1900s—but that's not the only time Coca-Cola has altered its recipe over the years. For instance, Coca-Cola transitioned from cane sugar to high-fructose corn syrup in the 1980s.

While tap water is regulated by the EPA, environmental and infrastructural factors can introduce contaminants, which filtering can help to remove. Distilled water has had all of its mineral contaminants removed and may be used in laboratory settings, but mineral water has them added in for taste or to promote health.

Gasoline engines mix fuel and air, compressing it and igniting it to create thousands of tiny explosions that push pistons up and down. This movement spins the crankshaft, which moves a vehicle's wheels.

As long as air passes freely through a small hole at the end of the nozzle, the diaphragm is inflated, and fuel flows normally. Once fluid reaches the hole, the change in pressure from the difference in air and fluid densities collapses the diaphragm, which cuts the flow of gas.

Champagne isn’t just sparkling wine—it’s a protected name tied to France’s Champagne region and made using the strict champenoise method. This explainer looks at its surprising history, from early fermentation mishaps to how it became a global symbol of celebration.

Due to Earth's gravity, liquids and solids sink in our digestive system, while gases rise, allowing them to be forced back up the esophagus to be expelled through burping. In the microgravity environment of the International Space Station, burping would result in vomiting if it were possible.

Using a pressurized fluid mixture that is over 90% water, cracks are created in shale about 2 miles deep to release trapped oil and natural gas. The process uses an average of 3 to 6 million gallons of water per well, which can strain local water supplies.

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Champagne wouldn’t be where it is today without a surprising partner: 17th-century British glassmakers. An energy crisis caused by deforestation—not enough trees to burn—led to the search for an alternative fuel source. Enter coal. The plentiful resource burned much hotter than wood, creating stronger glass that could stand up to the pressure of the carbon monoxide produced by the wine’s second fermentation and solving one of the fledgling industry’s most vexing problems.

Launched in 1963, Tab was successful in part because of its diet-conscious branding, with the name "tab" referring to the idea of "keeping a tab on your weight." Diet Coke made its debut in 1982.

Adding pellets of salt to gunpowder within a fireworks shell causes them to explode with different colors, but the type of gunpowder used also has an effect. Finely ground gunpowder burns quickly, producing streaks that swiftly burn out.

Champagne’s prestige typically comes with a high price. So is it worth it? Professional wine judge Dr. Matthew Horkey invites a Champagne expert and a producer to a blind taste test to find out. The individuals try sparkling wines from across the world and do their best to sniff out (sip out?) which is the real-deal Champagne.

Besides the various salts and metals used to produce fireworks colors, shells are also filled with gunpowder and oxidizers to help fuel and accelerate reactions. Chlorates help strengthen colors, while dextrin, a starch, helps hold mixtures together.

Simulations show patches of fluid particles, such as splashes of milk, bend under turbulent flow, creating curvature that grows linearly then exponentially. This accelerated deformation enhances folding and mixing faster than other methods, such as stirring or beating.

The "company" manages the brand itself, as well as its secret formula and syrup production. The capital-intensive "system" of independent bottlers, on the other hand, handles manufacturing and distribution.

Researchers are demystifying the science of earthquakes—from their origins deep within the Earth to the scales that measure their strength. This article, which was part of a series of weekly reports from Cornell University, serves as a guide to...