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Chemical Potentials, Atmosphere, and Soda: Int B 3 T

1. The chemical potential of an ideal gas is provided. Assuming the atmosphere is at uniform temperature and equilibrium, the atmospheric pressure decreases exponentially with increasing altitude due to the ideal gas chemical potential and gravitational potential energy terms. 2. To estimate how hard to shake a soda can to create bubbles, the Gibbs free energy barrier for a 1μm bubble in saturated soda solution is given as 5×10^-13 J. Assuming energy and free energy are interchangeable, shaking the can with 5×10^-13 J of energy should be sufficient to generate bubbles.

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46 views

Chemical Potentials, Atmosphere, and Soda: Int B 3 T

1. The chemical potential of an ideal gas is provided. Assuming the atmosphere is at uniform temperature and equilibrium, the atmospheric pressure decreases exponentially with increasing altitude due to the ideal gas chemical potential and gravitational potential energy terms. 2. To estimate how hard to shake a soda can to create bubbles, the Gibbs free energy barrier for a 1μm bubble in saturated soda solution is given as 5×10^-13 J. Assuming energy and free energy are interchangeable, shaking the can with 5×10^-13 J of energy should be sufficient to generate bubbles.

Uploaded by

Richard Zhu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Chemical Potentials, Atmosphere, and Soda


1. Chemical potential practice. The chemical intrinsic potential of an ideal gas is:

int = kB T ln n3T

(1)

with n the density and


h
T =
2mkB T

(2)

the thermal de-Broglie wave-length.


The total chemical potential is simply = int +EP , with Ep the potential energy. By assuming that the atmosphere
has uniform temperature, and is at equilibrium ( is the same everywhere), what is the atmospheric pressure as a
function of altitude?
If you feel like it, assume the atmosphere is made of a single gas with mef f = 28.8mp .
2. Could you estimate how hard (i.e., how fast) should we shake a soda can to create bubbles? For simplicity assume
an open can of coke, so p = 1Atm, but with the CO2 content matching saturated solution for pD = 4Atm. For
these parameters, and = 0.075N/m surface tension coefficient for sugar-water, the (Gibbs Free) energy barrier is
5 1013 J, and the bubble size at the free-energy peak is about 1m. For the sake of estimation assume that free
energy and actualy energy are interchangeable.

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