Soda can tapping

[bleme]

So my 9 year old was explaining to me and my mom about how she can open a can of soda now without spraying soda everywhere (LOL!): "I just tap it on top 5 times like this, and pull the tab carefully until it stops hissing. If it starts bubbling out the opening, let go for a second and try again".

It occurred to me that is pretty much how I was taught but I can't think of any scientific reason for the tapping. Does that actually do anything or just one of those things everyone does so it keeps being done?

 

[day_trippr]

I've always tapped hard twice before opening any beverage in a can, carbonated or not.
It's pretty much an unconscious, force-of-habit thing at this point, whether it actually cuts down the spray or not (though I think it does)...

Cheers!

 

[OnePlate]

 

[day_trippr]

lol! Epic!
(I'm a yuge [Scrubs] fan, have all nine seasons on my 'puter, probably watched the whole series a half dozen times...)

Cheers!

 

[bleme]

I broke down and Googled it, and while there are opinions on both sides (imagine that!), I think that the science leans toward tapping being bogus.
https://www.livescience.com/34159-tap-soda-can-carbonation.html

 

[FloppyKnockers]

Tapping gives you something to do while you're waiting to open your can. Hours of entertainment.

 

[Amadeo38]

Tapping the top does nothing. Flicking the sides of the can releases bubbles adhering to the sides and directs them to the top of the can. The reason you get a gusher, much like with homebrew, is that nucleation points are created by bubbles rushing to the top quickly. If you can get them to the top before releasing the pressure, there’s no gush.

I can shake a can and give a few hard flicks to the side with the can upright, and voila, no gush. However, I’ve had mixed success with soda for some reason. Works with beer pretty well.

 

[Robert65]

The reason you get a gusher, much like with homebrew, is that nucleation points are created by bubbles rushing to the top quickly. If you can get them to the top before releasing the pressure, there’s no gush.

I recall seeing a party trick where a bottle of Champagne is shaken, and shaken, and shaken and... well shaken a whole lot. Then opened with (gasp!) no drama whatsoever. Pfoop. No fizz, just an open bottle. The key is to get ALL of the CO2 into the headspace, so there are no bubbles left in the liquid to generate a nucleated cascade.

 

[Zuljin]

I shake the milk.

 

[FloppyKnockers]

I shake the milk.

It brings the yard to the boys.