The experiments we do at school in chemistry and physics classes are very interesting, interactive and educational. With their help, teachers help us better understand certain chemical and physical reactions that happen in the world every day. The same happens with the chemical reactions that result from putting Mentos candies on top of Coca-Cola. But what happens when we make this combination in oil? Let’s see in the next material!
A new experiment to do!
When we put Mentos in a Coke bottle we know what we’re getting: a big geyser of juice gushing out of the bottle. Everyone has tried this experiment at home or at school. But no one has so far thought of doing this experiment in oil as well. What happened?
You need to put oil in a container, then pour a bottle of Coke, and at the end add some Mentosans. The result will amaze you! We don’t have the classic, well-known eruption, but a slow but equally spectacular chemical reaction. Netizens who saw the video posted on social networks tried to offer some explanations. Others have said that this experiment is similar to the process that occurs in the stomach when eating too much fat.
Going back to the Mentos and Coke experiment, we can say that the researchers tried to unravel the mystery. Why does a geyser of fizzy drink form when this type of candy is added? Let’s see what conclusion they reached!
Mentos topped with Coca Cola. What is the scientific explanation for the eruption?
This geyser results from the rapid degassing of the drink induced by the candy, but exactly how the bubbles form is not known.
During production, the carbonated drink is carbonated by placing the liquid in a sealed container, to which carbon dioxide is also added at a pressure of up to four times atmospheric pressure. This causes the carbon dioxide to dissolve in the drink. When someone opens the container, the carbon dioxide escapes from the space above the liquid, and the dissolved carbon dioxide slowly changes to a gaseous state, until the drink becomes non-acidic, flat.
Mentos candies greatly speed up this process. Carbon dioxide forms in small, gaseous bubbles on the surface of the candy, allowing it to quickly rise to the surface of the drink.
Scientists in this experiment wondered if atmospheric pressure plays a role in the formation of carbon dioxide bubbles. They reasoned that the answer could reveal more details of the Mentos and Coke trial . In the lab, the researchers added one Mentos candy to carbonated water at various pressures and measured the mass of liquid lost over time.
They examined the extent of the foaming phenomenon after adding candy at different altitudes, ranging from Death Valley (14 meters below sea level) to Pikes Peak (4300 meters above sea level). They observed increased foam production at higher altitudes. However, this effect cannot be explained by the simple application of the ideal gas law. Thus, we can say that the chemical reaction still has to wait to receive a viable explanation and supported by scientific evidence.