Bubbling Disaster | Science of Stupid

cracking open a bottle of bubbly isn’t
just for f1 drivers and stockbrokers
it’s also the perfect way to kick off a
Christmas party but like f1 drivers and
stockbrokers champagne bottles are under
an awful lot of pressure around six
times normal atmospheric pressure that’s
the same as the tires on a double-decker
bus it is surprising isn’t it so popping
the cork can be a hairy business you’ll
a hang about what’s he up to
well it’s a little party trick called
Sabri and it involves slicing the top
off a bottle of champagne with the blade
traditionally a sabre this should be
good Oh cracking stuff what has subbaraj
got to do with science well let’s take a
squiz at the physics of fizz run to
safely contain all of that pressure a
champagne bottle is made with thick
glass making it very strong
the secret of sabrage is to smartly
strike the point of concentrated stress
where the seam of the bottle meets the
angled rim at the top of the neck as
glass is a brittle material
it only takes a small knock to propagate
a crack and with six times atmospheric
pressure just bursting to be unleashed a
small crack quickly becomes a clean
break
before you start slicing your bubbly
with the bread-knife I must point out
that there is a much easier and far
safer way to open a bottle of fizz you
just pull the cork out with your hands
no sabers required