this tutorial from the telegraph, london: with the festive season going on people have lots of reasons to pop that bottle of bubbly and now scientists at Coventry University have developed a mathematical formula which enables people to uncork the bottle without wasting even a single drop of champagne.
the formula, which has been named "smith's law" after its founder, dr. steve smith, is p = t / 4.5 + 1, where p stands for pressure and t indicates the temperature.
it is based on the well-known fact that the pressure in a typical bottle of champagne at room temperature is equivalent to the pressure of a double - decker bus tyre.
as per the formula to stop the cork from flying off, the temperature of the liquid should be between 5C and 7C, which means that the pressure will be 2 to 2.5 atmospheres, a third lower than when the bottle is at room temperature.
the researcher says that keeping the temperature right is the most important thing as if you get the temperature right, the pressure will be right and you will be able to enjoy the champagne at its best.
as per the formula to stop the cork from flying off, the temperature of the liquid should be between 5C and 7C, which means that the pressure will be 2 to 2.5 atmospheres, a third lower than when the bottle is at room temperature.
the researcher says that keeping the temperature right is the most important thing as if you get the temperature right, the pressure will be right and you will be able to enjoy the champagne at its best.
bertie will be pleased methinks.
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