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Dec. 28, 2012
Get the Most Bang from Your Bubbly
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In time for New Year’s Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles -- from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.
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Produced by Flora Lichtman, Correspondent and Managing Editor, Video
Guests
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Richard Zare
Marguerite Blake Wilbur Professor in Natural Science
Department of Chemistry
Stanford University
Stanford, California
FEATURED READING
Brilliant Blunders
by Mario Livio
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