Thread: Ask a Scientist
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Old 24.03.2021, 12:55
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Re: Ask a Scientist

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Woooooo, what's the reaction surface? Or maybe I don't want to know what has been in contact with my vodka. Ignorance is bliss
Good question! But no nasty revelations in this story. The flavour is added as a coarse emulsifier-free emulsion, so you need the initial surface-to-volume average radius. Then as dissolution occurs, the drops get smaller (and even disappear) and the saturation gets higher, so the dissolution rate slows. To quantify the problem, I ended up with a nasty integral that my son's maths teacher solved for me. I gave her a good bottle of red wine in return.
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