Effervescence at depth

[ianr33]

The chemical reaction that occurs will be slowed by colder temperatures and higher pressures, while temperature isn't going to be a big concern the pressure should have certainly slowed the chemical reaction down thus slowing the bubbles.

Source:
Student Experiment 4- Pressure and Rate of Reaction

This is an example of Le Chateliers principle
Le Chatelier's principle - Wikipedia, the free encyclopedia

 

[deerhunter1911a1]

Damn! Beat me to it.

Play tennis with your bud and the yoke, see who breaks it. Crabs should love the shell.

A sealed, empty, plastic beverage bottle becomes very interesting at 80+ ft.

last time i went down to 100+ i took down a 2L bottle, it crushed pretty nice. at depth i opened it up, filled it with water, turned it upside down and re-filled it with air from my octo. took it up with me as i ascended, bottle went POP! was way cool

-DH

 

[deerhunter1911a1]

the video link i have is at 20mtrs - i hear its an advance course instructor trick


personally i would like to know how to blow the bubble rings you see divers do - but i guess it helps if youre a smoker

bubble rings are actually pretty easy to make; if you look up and like, blow, but keep your lips sealed, and kind of make like a "pop" sound, it just happens. i hope thats good enough. just play around with it on a shallow platform or something. its cool when you get a good one

 

[mbs]

So I guess the infamous coke and mentos mythbusters episode would be less dramatic at depth... Maybe I should submit that query to them