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No. 552
>>517
The reason mentos reacts is it has activation sites where bubbles from the soda can form. Normally, the CO2 doesn't bubble out because the pressure from the drink exceeds the energy required to form. In these tiny pockets, you need less energy to form a bubble, so CO2 bubbles form there, complete their bubble, and break off. Practical upshot: mentos allows all the CO2 to come out faster. It's not that it's basic, like baking soda, it's simply the way it's formed.
This is a gross oversimplification, but you get the idea.
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