Explain briefly why tightly cork glass filled to the brim with palm wine shatters on standing.

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Palm wine is highly sugary and this is a medium for yeast to grow and ferment the sugar, releasing carbon dioxide. On standing, the carbon dioxide is accumulated inside the bottle and because it is tightly corked, the buildup of pressure causes the glass to shatter.

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When a tightly corked glass filled to the brim with palm wine is left standing, it shatters due to a scientific phenomenon called thermal expansion. This phenomenon occurs because substances, including glass and liquids, expand when heated and contract when cooled.

Here's a step-by-step explanation of why the glass shatters:

1. Initially, the glass is filled to the brim with palm wine and tightly corked, creating a closed system. At this point, the glass and palm wine are at a certain temperature.

2. As time passes, the temperature of the surroundings (including the glass and palm wine) increases, either due to ambient heat or direct sunlight exposure. Heat energy is transferred to the palm wine.

3. The palm wine, being a liquid, starts to heat up and undergoes thermal expansion. Due to its molecular structure, the palm wine expands and occupies a larger volume as its temperature increases.

4. As the palm wine expands, it puts pressure on the interior surface of the glass. Since the glass is rigid and has limited capacity for expansion, it cannot accommodate the increased volume of the expanding palm wine.

5. The pressure exerted by the expanding palm wine exceeds the structural strength of the glass, causing it to fracture under the stress. This leads to the glass shattering, as it can no longer withstand the force exerted on it.

In summary, the shattering of a tightly corked glass filled with palm wine occurs because the expansion of the liquid due to heating creates excessive pressure on the glass, causing it to break.