When you open the can, you reduce the pressure — bubbles of gas quickly form in the liquid, grow, and rise to the surface, where the carbon dioxide is released into the surrounding air. Shaking a can of soda will a create a zillion little bubbles as the agitation unbinds the carbonation from the solution; the more bubbles there are, the more carbon dioxide is looking to break loose at the first opportunity.
Tapping the can will not scare the carbon dioxide into staying inside, nor will it frighten the bubbles into collapsing back into the solution. However, tapping does nothing to reincorporate the carbon dioxide into the solution, the key element to preventing the dread foam-out.
In this trial, we used cans of cream soda, shook each one vigorously for ten seconds, and then tried opening them: 1 immediately 2 after ten seconds had elapsed without our doing anything more to the can and 3 after tapping the sides of the can briskly for ten seconds. I ordered two. I tapped the first one, but not the second.
Neither exploded. My second experiment was to carry two soda cans in a lunch tote and walk several hundred feet to simulate carrying soda from a desk to a lunch spot at work. I tapped the first one.
No explosion. I tapped the second one. A bit of fizz came up, but nothing out of the ordinary. My third experiment was an all out shake-up. I took two soda cans, gave them each a good five-second shake, then stepped into my shower.
The tapping should release any bubbles that are stuck to the inside walls of the can. These should then float to the surface and dissipate, making the beer less likely to foam when it is opened. Releasing this pressure dramatically reduces the amount of carbon dioxide the liquid can hold, causing bubbles to form.
Cans of carbonated soft drinks contain carbon dioxide under pressure so that the gas dissolves in the liquid drink. Because shaking the can introduces lots of small bubbles into the liquid, the dissolved gas can more easily vaporize by joining existing bubbles rather than forming new ones.
When you shake a can, some carbon dioxide comes out of solution and bubbles form on the inside. The pressure is reduced when the can is opened and bubbles of gas quickly form in the liquid, and rise to the surface.
Shaking a can increases the pressure, so when opened more bubbles are available to rise to the top of the can. Bubbles create more carbon dioxide, which wants to get out of the can. As soon as a shaken can is opened, it flies to the top and thus overflows the can.
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