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Under-expanded supersonic CO(2) freezing jets during champagne cork popping
During champagne cork popping, the CO(2)/H(2)O gas mixture initially under pressure in the bottleneck freely expands into ambient air and experiences adiabatic cooling. A comparison between the condensation phenomena accompanying cork popping from bottles stored at 20° and 30°C was made. The initial...
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| Veröffentlicht in: | Sci Adv |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Association for the Advancement of Science
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6754238/ https://ncbi.nlm.nih.gov/pubmed/31555725 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1126/sciadv.aav5528 |
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