A model of overturn of CO2 laden lakes triggered by bottom mixing

Mott, Richard W.; Woods, Andrew W.

doi:10.1016/j.jvolgeores.2010.02.009

Cited by 15 publications

(15 citation statements)

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“…A very similar effect is probably behind the long time scales involved in limnic eruptions. In these phenomena, bubbly plumes form that keep entraining CO 2 -saturated water from the bottom of the lake until it is almost depleted of this gas due to the global overturning flow that they induce in the lake [6]. Altogether, the chain of effects described in this letter leads to the fast appearance of foam that has granted beer tapping its popularity.…”

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confidence: 84%

“…The dynamics of limnic [1,2] or explosive volcanic [3,4] eruptions and the formation of flavour-releasing aerosols by bursting Champagne bubbles [5] are just a few examples. Mott and Woods [6] have triggered a chain reaction in a stably-stratified tank containing a deep layer of CO 2 -saturated lemonade and a shallower layer of fresh water by spilling a gravity current of salt grains along the bottom of the tank. This example shows that the dynamics of CO 2 bubbles in daily-life liquids can be used to explain complex natural phenomena such as limnic eruptions.…”

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confidence: 99%

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Physics of Beer Tapping

2014

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The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time-scales, namely: bubble-collapse (or cavitation) stage, diffusion-driven stage and buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of pre-existing gas cavities. Upon bubble fragmentation, the sudden increase of the interface-area-to-volume ratio enhances mass transfer significantly, which makes the bubble volume grow by a large factor until CO2 is locally depleted. At that point buoyancy takes over, making the bubble clouds rise and eventually form buoyant vortex rings whose volume grows fast due to the feedback between the buoyancy-induced rising speed and the advection-enhanced CO2 transport from the bulk liquid to the bubble. The physics behind this explosive process sheds insight into the dynamics of geological phenomena such as limnic eruptions.Understanding the formation of foam in a supersaturated carbonated liquid after an impact on the container involves a careful physical description of a number of processes of great interest in several areas of Physics and Chemistry. In order of appearance in this problem: propagation of strong pressure waves in bubbly liquids, bubble collapse and fragmentation, gas-liquid diffusive mass transfer and the dynamics of bubble-laden plumes and vortex rings. All these phenomena are observed, for instance, in the explosive formation of foam occurring in a beer bottle when it is tapped on its mouth, an effect known as beer tapping. In this letter, we will use this effect as a convenient system to quantitatively describe the interaction between the processes mentioned above that ultimately leads to the explosive formation of foam that occurs in gas-driven eruptions [1]. As a consequence of the broad range of phenomena taking part in the overall process, the better understanding of the foam forming process in supersaturated liquids finds application in various fields of natural sciences and technology where similar gas-driven eruptions occur. The dynamics of limnic [1,2] or explosive volcanic [3,4] eruptions and the formation of flavour-releasing aerosols by bursting Champagne bubbles [5] are just a few examples. Mott and Woods [6] have triggered a chain reaction in a stably-stratified tank containing a deep layer of CO 2 -saturated lemonade and a shallower la...

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Physics of Beer Tapping

2014

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“…Thirty years later, the scientific community now supports the theory of a sudden release of gas stored in the hypolimnion during lake overturn to generate a carbon dioxide eruption (Cotel, 1999, Mott andWoods, 2010). Such events happen when lake water stratification is disturbed.…”

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confidence: 99%

Extreme events in the sedimentary record of maar Lake Pavin: Implications for natural hazards assessment in the French Massif Central

Chassiot

Chapron

Giovanni

et al. 2016

Quaternary Science Reviews

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A set of sedimentary cores, high resolution swath bathymetry and subbottom profiler data provides new insights on sedimentary processes in meromictic maar Lake Pavin, France.Three sedimentary environments (i.e., littoral, plateau and basin) have been identified in the lake from sediment composition using bulk organic geochemistry and the analysis of hydroacoustic images. Various forms of rapidly deposited layers (RDLs) have been identified and radiocarbon dated. An up to date stratigraphy of sedimentary events matching coeval RDLs across the lake is presented and illustrates a wide range of natural hazards linked to Lake Pavin during the last 2,000 years. In AD 600, a sudden lake outburst triggered a slump deposit along with a 9 m lake-level drop that drove shifts in sedimentary organic matter composition. Outside the lake, outburst flood deposits have been described downstream and provide sedimentary evidence for this event. The lake-level drop also favored the generation of gravity reworking phenomena, as shown by (1) a regional earthquake-triggered large slope failure on the plateau connected to a mass-wasting deposit in the basin dated to AD 1300, and (2) a succession of turbidites in AD 1825 and AD 1860 contemporaneous to two historic earthquakes, suggesting that this lake is sensitive to earthquakes with a minimum epicentral intensity of V. Finally, past observations of lake water color changes in AD 1783 and AD 1936, similar to reports in other meromictic lakes, match iron-rich deposits identified in maar lake sediments and suggest that Lake Pavin could have undergone limnic eruptions.

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“…It should be pointed out that although the exact cause of the 1986 accident in lake Nyos is still a matter of debate, a landslide emerges as the most likely candidate. Indeed, [20] carried out a very ingenious laboratory experiment in which they triggered a similar degassing plume by creating a "landslide" of salt grains in a tank that had a stable stratification consisting of a soda layer near the bottom and a bulk of degassed water.…”

Section: Explosive Foam Generation In Beer Tappingmentioning

confidence: 99%

Some Topics on the Physics of Bubble Dynamics in Beer

2017

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Besides being the favorite beverage of a large percentage of the population, a glass or bottle of beer is a test bench for a myriad of phenomena involving mass transfer, bubble-laden flows, natural convection, and many more topics of interest in Physical Chemistry. This paper summarizes some representative physical problems related to bubbles that occur in beer containers, pointing out their practical importance for the industry of beverage processing, as well as their potential connection to other processes occurring in natural sciences. More specifically, this paper describes the physics behind the sudden foam explosion occurring after a beer bottled is tapped on its mouth, gushing, buoyancy-induced motions in beer glasses, and bubble growth in stout beers.

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A model of overturn of CO2 laden lakes triggered by bottom mixing

Cited by 15 publications

References 15 publications

Physics of Beer Tapping

Physics of Beer Tapping

Extreme events in the sedimentary record of maar Lake Pavin: Implications for natural hazards assessment in the French Massif Central

Some Topics on the Physics of Bubble Dynamics in Beer

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