We all know that a dropped or shaken soda can carries a risk of a fizzy eruption. People often tap the top of the can to prevent this, but does this method actually work?
The answer lies in the physics behind carbonation and bubble formation.
The Science of Carbonation
Carbon dioxide is dissolved in liquids like soda at high pressure and low temperatures. This creates a supersaturated state, where the liquid holds more gas than normal, making it unstable and prone to bubble formation.
“Bubbles form due to supersaturation,” explains Roberto Zenit, a fluid mechanics professor at Brown University. “Actions like shaking or tapping can accelerate bubble production.”
Does Tapping Help?
Tapping aims to dislodge bubbles or particles that act as nucleation sites. While this theory has some merit, results are mixed.
A 2019 study testing 1,031 beer cans found no significant difference in spillage between tapped and untapped cans, whether shaken or not. Though beer and soda differ, this suggests tapping may not be reliable.
“Tapping might remove a few bubbles, but it’s not a proven solution,” says Kit Yam, a food scientist at Rutgers University.
Effective Prevention Methods
Letting a shaken can sit upright for minutes allows bubbles to dissipate. Keeping the drink cold also helps, as lower temperatures stabilize carbon dioxide.
“Storing the can in the fridge for 30 minutes before opening is ideal,” notes Javier Rodríguez Rodríguez, a fluid mechanics expert.
If no time to wait, opening the can slowly—releasing gas in small increments—reduces spillage. The same approach works when pouring into a glass.
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