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

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

    Uploaded by

    Richard Zhu
    38 views1 page
    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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    Ph 50

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    Mu Problem

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    38 views1 page

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

    Uploaded by

    Richard Zhu
    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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    © All Rights Reserved
    Download as PDF, TXT or read online from 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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