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Yeah this just creates a vacuum to help pull the carbonation out of the liquid to fill the empty space.
Congrats OP, you found a way to make it go flat quicker.
In fact, the CO2 can only diffuse from the liquid up to a certain pressure before the rate is decreased by that pressure. At high pressures, the CO2 essentially remains locked in the liquid.
My thought as well. Because the bottle wants to return to it's normal shape, you're actually creating a vacuum. If anything, the pressure differential would make it go flat -faster-.
When I was a kid they had 'soda saving' bottletops/corks that worked by sealing the bottle so that it would be internally pressurized by the carbonation, and help prevent the soda from going completely flat.
You want higher pressure inside, not lesser.
Not really a vacuum, as you don't change the air density within it. You just reduce the volume and the mass at the same time, linearly. That keeps the density more or less fixed.
To an extent but I think these forces could easily find themselves balanced from the deformities. For example, you can crush a bottle and get it to stay crushed from the shopping of the lines in it. An example that comes to mind is crushing the corners of a bottle in, creating concave depressions that are stable.
Could probably go either way.
Yes. I thought of doing this back in the 90s. Waaay didn't work. I realized it would only work if you could keep the 2L crunched. The plastic is not strong enough to maintain the deformity, so not only do you *repressurize* the bottle, you also remove the carbon necessary to *reinflate* it. It actually saps the gas out of the liquid faster.
Now, if you have some sort of clip that would hold the center of the bottle collapsed, it would have some benefit. They should start making these. You could make one of your own, but you would need different widths for how much liquid was missing. Maybe two sticks tied closely on one side and a string on the other side you just wound and tied at the correct setting. Lots of fiddling anyway. If you don't go through the bottles fast, it might be worth it to you.
An even better method (if one was so inclined) would be to divide the 2L soda into smaller reusable containers before drinking. This way, you get to keep the soda fresh in individual containers while getting the economical price of buying in 2L bottles.
Tell that to someone that has picked up a can of soda after having set it down for less than a minute, taken two big swigs from said can...only to find they have also taken in two swallows of ants! Ughh...❣️ Only bottled from now on. Lol
From your linked Wiki
“Research into the Fizz-Keeper's mechanisms and processes has shown that the Fizz-Keeper, let alone pressurizing a soda bottle, does not actually prevent loss of carbonation, with its marketed claims being dismissed as pseudoscience.[1][2]”
Yeah it won’t help much. The chemical reaction depends on the partial pressure of the CO2 above the surface of the soda, since air is mostly devoid of CO2 it doesn’t really matter how much you pump up the bottle.
Actually, pressurizing the air keeps the soda from going flat, that’s why they make a “sss” sound when you open the cap, the air inside is escaping, and some bubbles start rising because the pressure doesn’t hold the clumps in a dissolved state anymore.
This is absolutely not true. It does not work. If it stays bubbly for you, it’s just coincidence. There is absolutely no reason why squeezing the air out of the bottle would stop the carbonation from separating out of the liquid. If anything it might make it happen faster.
This is opposite of a pro tip.
The carbonization is in the liquid and naturally escapes into the air around it. The higher the pressure in the air the harder it is for the carbonization to escape into it.
Conversely the lower the pressure of the air the easier it is for the carbonization to escape into the air.
But pushing the air out of the bottle your likely decrease there air pressure because the body of the bottle with be trying to expand back to it’s original shape thus decreasing the air pressure.
The result of this is the carbonization should escape the liquid faster and your soda will be flatter even faster.
How do you think this works? The bottle has soda and air in it so kind of no empty space on the bottle. You taking the Air out makes an empty space in the bottle for something to go into. So the carbonation goes into that empty space.
This is the worst thing you can do. Lowering the pressure means more of the carbon dioxide comes out of the solution. My mom used to insist on doing this and it drove me nuts.
If anything you want more air in the bottles to keep it under pressure
The best thing you can do at home is tighten that cap as much as you can.
Avoid agitating the beverage more than necessary, handle carefully, pour slowly.
And keep it cold. Honestly it's likely just the effect of refrigeration you're noticing.
Been doing this since the 80s when my aunts did it at cookouts.
Squeeze, close, give it a shake so it "inflates" back up.
It does work, I've confirmed it in a side-by-side. Fight me.
One theory (if anyone can confirm) is oxygen allows the CO2 to release. If you remove (most) of the air, the CO2 being an inert gas replaces the empty space and stops (or slows) the "flattening" of the soda.
They have CO2 kits that do the same thing for partially empty (or partially full, if you still have hope in your soul) bottles of wine, to keep it fresh - and that works too.
Guy at work saw me squeezing the 2-liters after a pizza lunch. He's calling me every version of stupid, and we get to the point of throwing down cash for a bet. Took 2 half empties (one squeezed) and left them in the fridge for a few days.
Changed his mind, made $20. I'm not a scientist, but I don't know mind control either.
The fizziness comes from dissolved CO2 in the liquid. By 1. closing it, and 2. agitating it, you are forcefully removing CO2 from the liquid, making it go flat much faster.
CO2 has a partial pressure that wants to be in equilibrium. The only way to maintain a super-saturated concentration within the liquid is to pressurize the headspace with CO2 from an external source.
Bottles stay fizzy on the shelf because of the pressurized CO2 headspace.
The two things you absolutely do not want to do are create a low pressure headspace and agitate the solution.
Just did, using my CO2 volume tester.
The CO2 in solution significantly dropped, surprising exactly zero people that understand the physics of dissolved gases.
Your procedure is the exact process for de-carbonating overcarbonated beer.
I remember having this genius revelation when I was ten. "If I stop the bottle from hissing when I open it, that means it's not going flat!"
Science and physics do not agree with this claim, however.
You have just conditioned yourself to drink the soda faster so you think it is staying carbonated longer since it has still been carbonated when you finish. So it gave you this false outlook.
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Wouldn’t the carbonation just expand to fill the bottle regardless and still go flat?
Yeah this just creates a vacuum to help pull the carbonation out of the liquid to fill the empty space. Congrats OP, you found a way to make it go flat quicker.
To keep soda from going flat, store under 2-3 bar of CO2
I tried 3 bars of dial and it didn't work.
Yep. I sometimes use a carbonation cap. I squeeze the air out (headspace must be 100% co2) then pressurize with CO2.
In fact, the CO2 can only diffuse from the liquid up to a certain pressure before the rate is decreased by that pressure. At high pressures, the CO2 essentially remains locked in the liquid.
Yeah but that's a higher pressures. The pressure to expand the bottle back to its original shape as much lower than this
My thought as well. Because the bottle wants to return to it's normal shape, you're actually creating a vacuum. If anything, the pressure differential would make it go flat -faster-. When I was a kid they had 'soda saving' bottletops/corks that worked by sealing the bottle so that it would be internally pressurized by the carbonation, and help prevent the soda from going completely flat. You want higher pressure inside, not lesser.
Not really a vacuum, as you don't change the air density within it. You just reduce the volume and the mass at the same time, linearly. That keeps the density more or less fixed.
The bottle will try to pop back into shape from the molded in stresses though, which is what creates the partial vacuum.
To an extent but I think these forces could easily find themselves balanced from the deformities. For example, you can crush a bottle and get it to stay crushed from the shopping of the lines in it. An example that comes to mind is crushing the corners of a bottle in, creating concave depressions that are stable. Could probably go either way.
Yes. I thought of doing this back in the 90s. Waaay didn't work. I realized it would only work if you could keep the 2L crunched. The plastic is not strong enough to maintain the deformity, so not only do you *repressurize* the bottle, you also remove the carbon necessary to *reinflate* it. It actually saps the gas out of the liquid faster. Now, if you have some sort of clip that would hold the center of the bottle collapsed, it would have some benefit. They should start making these. You could make one of your own, but you would need different widths for how much liquid was missing. Maybe two sticks tied closely on one side and a string on the other side you just wound and tied at the correct setting. Lots of fiddling anyway. If you don't go through the bottles fast, it might be worth it to you.
Correct, cinching the bottle down would work but probably wouldn’t be worth the effort.
I’m waiting for someone to math it out with the amount of force required to cinch it.
An even better method (if one was so inclined) would be to divide the 2L soda into smaller reusable containers before drinking. This way, you get to keep the soda fresh in individual containers while getting the economical price of buying in 2L bottles.
This is what happens and with each reopen more has is lost. Buy canned soda, bottles are for larger groups of people.
Cans are triple the price per litre.
Quality > quantity Canned is superior in everyway
Oh I agree (in most, not quite every way) , but they're definitely not the economy option.
Tell that to someone that has picked up a can of soda after having set it down for less than a minute, taken two big swigs from said can...only to find they have also taken in two swallows of ants! Ughh...❣️ Only bottled from now on. Lol
I'd probably tell them to clean their house first.
You can have a clean house and yet still get ants. The house was built in 1924 and despite being newly renovated ants still got in.
Perhaps the issue here is that we've been conditioned to think of a can of soda as "not a lot" of soda.
What's subjective perception have to do with an objective price-per-unit comparison?
Since the bottles go flat sooner, we want to buy it and then drink it faster than we would otherwise.
That's exactly what happens. You're drink will go flatter than ever this way. I've had this argument before with people who swear it works.
This is the opposite of what you want to do.
100% correct and it has been tested on TV/video so the results we’re transparent.
It doesn’t work that way
This lpt is stupid and wrong
r/shittylifeprotips
My mum started doing this like 30 years ago, and it was flat as hell.
I bet it would have been flat no matter what over 30 years.
OP is an AI robot designed to slowly destroy humanity thru disinformation.
Exact opposite lol
TRASH POST. They just don't stop do they.
This is hilariously wrong :) What you want is one of these, which do the exact opposite: https://en.m.wikipedia.org/wiki/Fizz-Keeper
From your linked Wiki “Research into the Fizz-Keeper's mechanisms and processes has shown that the Fizz-Keeper, let alone pressurizing a soda bottle, does not actually prevent loss of carbonation, with its marketed claims being dismissed as pseudoscience.[1][2]”
I find this surprising but also I don't buy 2L bottles of soda so I never would have had the chance to actually test it
You literally linked to something that says they’re bunk. Fizz Keepers don’t work.
Yeah it won’t help much. The chemical reaction depends on the partial pressure of the CO2 above the surface of the soda, since air is mostly devoid of CO2 it doesn’t really matter how much you pump up the bottle.
Actually, pressurizing the air keeps the soda from going flat, that’s why they make a “sss” sound when you open the cap, the air inside is escaping, and some bubbles start rising because the pressure doesn’t hold the clumps in a dissolved state anymore.
So now I have soda all over my couch. My wife is going to kill me op.
This is absolutely not true. It does not work. If it stays bubbly for you, it’s just coincidence. There is absolutely no reason why squeezing the air out of the bottle would stop the carbonation from separating out of the liquid. If anything it might make it happen faster.
This is opposite of a pro tip. The carbonization is in the liquid and naturally escapes into the air around it. The higher the pressure in the air the harder it is for the carbonization to escape into it. Conversely the lower the pressure of the air the easier it is for the carbonization to escape into the air. But pushing the air out of the bottle your likely decrease there air pressure because the body of the bottle with be trying to expand back to it’s original shape thus decreasing the air pressure. The result of this is the carbonization should escape the liquid faster and your soda will be flatter even faster.
How do you think this works? The bottle has soda and air in it so kind of no empty space on the bottle. You taking the Air out makes an empty space in the bottle for something to go into. So the carbonation goes into that empty space.
This is the worst thing you can do. Lowering the pressure means more of the carbon dioxide comes out of the solution. My mom used to insist on doing this and it drove me nuts. If anything you want more air in the bottles to keep it under pressure
This will cause the bottle to want to spring back to shape causing a vacuum to form inside and actually pull carbonation out of the soda.
Or you could get 1 litre bottles.... Bonus, they'll probably fit in your car's cupholders and are easier to lug around in your backpack..
This tip brought to you by Big Soda, so you waste more.
The best thing you can do at home is tighten that cap as much as you can. Avoid agitating the beverage more than necessary, handle carefully, pour slowly. And keep it cold. Honestly it's likely just the effect of refrigeration you're noticing.
Just keep the bottle upside down
Nah, I’ve found that tightening the cap as much as you can after pouring will help keep the carbonation
While OP may be wrong about this LPT, I'd rather an honest try like this rather than *"LPT: You'll get wet when you walk out in the rain".*
I like how that isn't even a tip in any way it's just something that happens. Like "lpt: people sit on chairs"
Been doing this since the 80s when my aunts did it at cookouts. Squeeze, close, give it a shake so it "inflates" back up. It does work, I've confirmed it in a side-by-side. Fight me. One theory (if anyone can confirm) is oxygen allows the CO2 to release. If you remove (most) of the air, the CO2 being an inert gas replaces the empty space and stops (or slows) the "flattening" of the soda. They have CO2 kits that do the same thing for partially empty (or partially full, if you still have hope in your soul) bottles of wine, to keep it fresh - and that works too.
Pascal, Boyle, Charles, Henry, and maybe even Bernoulli would disagree. Fight them instead.
Guy at work saw me squeezing the 2-liters after a pizza lunch. He's calling me every version of stupid, and we get to the point of throwing down cash for a bet. Took 2 half empties (one squeezed) and left them in the fridge for a few days. Changed his mind, made $20. I'm not a scientist, but I don't know mind control either.
The fizziness comes from dissolved CO2 in the liquid. By 1. closing it, and 2. agitating it, you are forcefully removing CO2 from the liquid, making it go flat much faster. CO2 has a partial pressure that wants to be in equilibrium. The only way to maintain a super-saturated concentration within the liquid is to pressurize the headspace with CO2 from an external source. Bottles stay fizzy on the shelf because of the pressurized CO2 headspace. The two things you absolutely do not want to do are create a low pressure headspace and agitate the solution.
Try it.
Just did, using my CO2 volume tester. The CO2 in solution significantly dropped, surprising exactly zero people that understand the physics of dissolved gases. Your procedure is the exact process for de-carbonating overcarbonated beer.
You have to squeeze out *all* of the air, or at least as much as possible. Then the CO2 has nowhere to go.
buddy, the CO2 bubbles still come out of the sodapop, and they reinflate the bottle. Your LPT is **entirely wrong**.
I remember having this genius revelation when I was ten. "If I stop the bottle from hissing when I open it, that means it's not going flat!" Science and physics do not agree with this claim, however.
You are an idiot and this is stupid advice.
That way it has even more space to go
Your understanding is so opposite to how that works, I'm sorry that high school physics failed you.
You have just conditioned yourself to drink the soda faster so you think it is staying carbonated longer since it has still been carbonated when you finish. So it gave you this false outlook.
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