A fizzy drinks question.

[Workingman]

Why do some of them fizz and bubble like mad when they are opened or poured no matter how long they have been stood?

I find a shop's own brand drinks the worst no matter how careful you are with them - Iron Brew v Irn-Bru, Mixed Fruits v Ribena, Rola Cola v Pepsi and so on.

I am baffled and need to get Sherlock, Ms Marple and Poirot on the case.

[TheOstrich]

Is it something to do with the pressurised carbon dioxide in the can / bottle? Are some cans more pressurised than others?

[Workingman]

From what I can gather the answer for the same types of container is 'No'.

The pressure inside a PET bottle is pretty much the same for most drinks ~ 35 psi, higher for tins, but roughly equal. And Boyle's and Charle's combined gas laws do not come into play (as such) because the temperature and volumes of my drinks is the same.

[Weka]

Give the top a big couple of taps with your thumb. Works for canon. Not sure about bottles.

[Workingman]

Hi Weka, lovely to see you. One of my ex SIL used to always tap a can with the back of a spoon a couple of times before opening it. I thought that she might be a bit OCD, but maybe not.

I don't use cans but will give it a try on bottles.