Final answer:
Champagne corks can be propelled by CO2 pressure at speeds around 50 mph. Applying force to a cork increases force exerted on the jug's bottom, potentially breaking it. Carbonated drinks fizz upon opening and go flat over time as CO2 escapes.
Step-by-step explanation:
The pressure from CO2 in a bottle of Champagne can be significant, so much so that it can propel the cork out at high speeds. While the correct speed is not included in the provided information, typical speeds for a cork can reach around 50 mph. This is due to the high pressure that builds up inside the sealed bottle, where CO2 from the fermentation process is dissolved in the wine. Once the bottle is opened, the pressure difference between the inside of the bottle and the external environment propels the cork out at a rapid speed.
When a crass host pounds a cork into a jug with force, the area difference between the small cork and the large bottom of the jug leads to a significant increase in force exerted against the bottom, causing it to break. This example illustrates the concept of force distribution and pressure in a confined fluid. Using the given diameters and the force applied to the cork, we can calculate the difference in force exerted on the jug's bottom compared to the force exerted by pounding the cork.
Finally, opening a carbonated bottle like sparkling water releases CO2 bubbles due to the decrease in CO2 pressure above the liquid. When the bottle is left open, the water will eventually 'go flat' as the atmospheric pressure allows more CO2 to escape, reducing the fizzy sensation that comes from the dissolved gas.