• 02/03/2024 12:40

How champagne bottles managed to survive on the Titanic: scientists have revealed why they did not explode

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This information was reported by T4, reports URA-Inform.  

Scientists have suggested that the increased pressure inside the bottle created by carbon dioxide played an important role. It can reach 6 bar, while normal atmospheric pressure is 1 bar.

Modern bottles are specifically designed to withstand up to 20 bar, and the wire braid on the cork adds strength.

< p>When the bottle begins to submerge in water, the risk of it exploding is reduced by balancing the pressure between the internal and external environments. Therefore, samples that were found at shipwreck sites at a depth of about 50 m remained intact.

As you dive deeper, the difference in pressure becomes greater, and at around 60 m it is already 6 bar. The depth of the Titanic is about 3.8 thousand meters, which is equivalent to a pressure of approximately 381 bar.

The safety of the bottles in this case can be explained by the fact that the corks were deformed, and water began to flow into the champagne. Thus, the pressure gradually stabilized.

Recall that it was previously reported how a person can recover with the help of the power of thought: scientists conducted an experiment.

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