Which of the following contributes to the bubbling from a cold can of soda when left standing at room temperature. Choose all that apply.
1) the initial rush of CO2 out of the can drags other CO2 molecules out of the solution.
2) the decrease in CO2 partial pressure lowers the solubility of CO2 in the soda
3) the can gets warm
4) The CO2 molecules can only escape slowly, having trouble finding their way through the water molecules to the surface.
I think the answer is 1 and 3 but I am not sure.
I would add 2 to those.
The correct answers are 1) the initial rush of CO2 out of the can drags other CO2 molecules out of the solution and 2) the decrease in CO2 partial pressure lowers the solubility of CO2 in the soda.
1) When a cold can of soda is left at room temperature, the CO2 gas inside the can starts to escape. The initial rush of CO2 gas bubbles out of the can and in the process, drags other CO2 molecules along with it, causing bubbling.
2) As the CO2 gas escapes from the can, the partial pressure of CO2 in the soda decreases. This decrease in CO2 partial pressure leads to a lower solubility of CO2 in the liquid, which means that more CO2 molecules are able to escape from the liquid and contribute to bubbling.
3) The increase in temperature causes the soda to expand and can contribute to some bubbling, but it is not mentioned as one of the options.
4) The statement about CO2 molecules having trouble finding their way through water molecules to the surface is not accurate in this context. This phenomenon is more relevant to the concept of carbonation and how the CO2 dissolves in the liquid initially, rather than the bubbling that occurs when the can is left at room temperature.
So the correct answers are 1) the initial rush of CO2 out of the can drags other CO2 molecules out of the solution and 2) the decrease in CO2 partial pressure lowers the solubility of CO2 in the soda.
To determine which of the following options contribute to the bubbling from a cold can of soda when left standing at room temperature, let's analyze each one:
1) The initial rush of CO2 out of the can drags other CO2 molecules out of the solution: This option is correct. When a cold can of soda is opened, the sudden change in pressure causes some of the dissolved CO2 gas to rapidly escape, dragging other CO2 molecules along with it, leading to bubbling.
2) The decrease in CO2 partial pressure lowers the solubility of CO2 in the soda: This option is also correct. As the CO2 gas escapes from the can, the partial pressure of CO2 decreases, which in turn reduces its solubility in the soda. This decrease in solubility contributes to the formation of bubbles.
3) The can gets warm: This option is incorrect. The temperature of the can itself does not directly cause bubbling. However, a warmer environment can indirectly contribute to increased bubbling due to the effect of temperature on gas solubility.
4) The CO2 molecules can only escape slowly, having trouble finding their way through the water molecules to the surface: This option is incorrect. In reality, CO2 molecules diffuse relatively quickly through the liquid soda, so they do not have significant difficulty finding their way to the surface and escaping.
Therefore, the correct options that contribute to the bubbling from a cold can of soda when left standing at room temperature are 1) the initial rush of CO2 out of the can drags other CO2 molecules out of the solution and 2) the decrease in CO2 partial pressure lowers the solubility of CO2 in the soda.