Get The Most Bang From Your Bubbly

  • Playlist
  • Download
  • Embed
    Embed <iframe src="http://www.npr.org/player/embed/168203189/168203178" width="100%" height="290" frameborder="0" scrolling="no">
  • Transcript

In time for New Year's Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles — from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.