… but I’m not buying it.
The Orlando Sentinel recently ran a article in their Weekend Leisure Playing with Food section by Jane Snow about the Mentos and Diet Coke experiment. They turned to Robert Wolke, chem professor at the University of Pittsburgh for an explanation. Here’s what he writes…
“The scientific explanation is that craggy-surfaced Mentos candies help release the carbon dioxide that is dissolved in the pop. The carbon dioxide normally remains dissolved in the liquid because there are no irregularities around which bubbles can form. Diet Coke works better than regular Coke because it contains no sugar. The corn syrup used in most sodas, says Robert Wolke, chemistry professor at the University of Pittsburgh and author of What Einstein Told His Cook, suppresses the formation of bubbles.”
Hmmm? I’d suggest that Robert Wolke try dropping a roll of Mentos into a bottle of regular Root Beer or Coke or Pepsi. Judging from the stains on the ceiling in the chemistry department at Regis University, I’d have to say that nothing was really suppressed.
What’s your experience with regular soda?