“…The rapid escape of gas forces a jet of bubbly liquid out of the bottle that can reach up to a few meters high. Insight into the physical chemistry involved in fountain formation has been uncovered by studies on the kinetics of degassing and bubble growth in this experiment [ 6 , 7 , 8 , 9 , 10 ]. Further understanding of the relevant processes has been guided by studies on nucleation and bubble growth in Champagne and other carbonated beverages [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ].…”