Table 1 Pertinent parameters of the CO2/H2O gas mixture found in the bottlenecks, before (in the corked bottles), and after adiabatic expansion.
From: Unveiling CO2 heterogeneous freezing plumes during champagne cork popping
Storage temperature of bottles (in K) | 279 | 285 | 293 |
---|---|---|---|
Pressure of gas-phase CO2 in the sealed bottle, \({P}_{{\rm{CB}}}^{{{\rm{CO}}}_{2}}\) (in bar) | 4.7 | 5.8 | 7.5 |
Pressure of water vapor in the sealed bottle, \({P}_{{\rm{CB}}}^{{{\rm{H}}}_{2}{\rm{O}}}\) (in bar) | 0.0093 | 0.0140 | 0.0233 |
Temperature reached by the gas mixture in the bottleneck after adiabatic expansion, \({T}_{f}\) (in K) | 195.7 | 191.3 | 183.2 |
Pressure of gas-phase CO2 in the bottleneck after adiabatic expansion, \({P}_{{\rm{vap}}}^{{{\rm{CO}}}_{2}}\) (in bar) | 1 | 1 | 1 |
Pressure of water vapor in the bottleneck after adiabatic expansion, \({P}_{{\rm{vap}}}^{{{\rm{H}}}_{2}{\rm{O}}}\) (in bar) | 0.0020 | 0.0024 | 0.0031 |
Saturated vapor pressure of gas-phase CO2 after adiabatic expansion, \({P}_{{\rm{sat}}}^{{{\rm{CO}}}_{2}}\) (in bar) | 1.09 | 0.70 | 0.39 |
Saturated vapor pressure of ice water after adiabatic expansion, \({P}_{{\rm{sat}}}^{{{\rm{H}}}_{2}{\rm{O}}}\) (in Pa) | 0.084 | 0.034 | 0.011 |
Saturation ratio of gas-phase CO2 after adiabatic expansion, \({S}_{{{\rm{CO}}}_{2}}\) | 0.92 | 1.44 | 2.53 |
Saturation ratio of water vapor after adiabatic expansion, \({S}_{{{\rm{H}}}_{2}{\rm{O}}}\) | 2 376 | 7 023 | 27 400 |