On the Influence of Colloids on the Stability of Supersaturated Solutions of Carbon Dioxide. With Special Reference to Wild Beer.
- 1 January 1952
- journal article
- research article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 6 (2) , 223-237
- https://doi.org/10.3891/acta.chem.scand.06-0223
Abstract
In supersaturated aqueous solns. of CO2 small quantities of Fe2O3 or of Al (OH)3 cause spontaneous release or "over-foaming" of CO2. The boundary surface between the liquid and gaseous phases plays a role in the formation of nuclei on which super-saturation is released, in sealed containers of beer and other carbonated beverages, with a normal air space of approx. 20 ml. In bottles which are completely filled without an air space over the liquid, there is no "over-foaming" effect. Colloidal silicic acid has no effect on such solns.This publication has 0 references indexed in Scilit: