Final answer:
Allowing a pocket of air in a vinegar bottle helps prevent breakage by providing space for expansion. For carbonated beverages, cooling them before opening reduces the vaporization of CO₂. Heating a jar lid eases opening by expanding the metal and breaking the seal.
Step-by-step explanation:
When a glass bottle full of vinegar warms up, both the vinegar and the glass expand. However, vinegar expands more substantially than glass. If a vinegar bottle is filled to the brim and tightly capped, it can break due to the increased pressure caused by the expansion of the vinegar when it is warmed.
The bottle could potentially break because the liquid doesn't have enough space to expand within the rigid glass structure. Introducing a pocket of air above the vinegar can prevent this breakage by providing a cushion for the expansion, which reduces the pressure exerted on the glass.
Similar principles apply to carbonated beverages. A bottle of carbonated beverage is filled under high CO₂ pressure, leading to a high amount of carbon dioxide being dissolved in the liquid. When opening the bottle, the pressure is released, causing the carbon dioxide to bubble out of the solution.
This is seen in Figure 9.5.1 as a visible effervescence. Additionally, if you cool a carbonated beverage before opening it, it would indeed reduce the vaporization of CO₂ by lowering the solubility of gases in liquids, as gases are generally more soluble in colder liquids.
In the context of tight lids on jars, running hot water over a metal lid on a glass jar helps to break the seal by causing the metal lid to expand slightly, making it easier to open. Lastly, the mention of oxidation in ethanol-containing beverages like wine suggests that after a bottle of wine is opened, the exposure to air leads to the formation of acetic acid, giving the wine an unpleasant vinegary taste over time.