You learn something new every day
It's the phenomenon whereby dissolved gas (eg CO2 in champagne) needs a nucleation site (eg dust on a glass) to form bubbles, or it just remains dissolved. The more nucleation sites, the more fizz.
It's the phenomenon whereby dissolved gas (eg CO2 in champagne) needs a nucleation site (eg dust on a glass) to form bubbles, or it just remains dissolved. The more nucleation sites, the more fizz.
Comment