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The experiment became a subject of the television show MythBusters in The eruption is caused by a physical reaction, rather than any chemical reaction. The addition of the Mentos leads to the rapid nucleation of carbon dioxide gas bubbles precipitating out of solution: The conversion of dissolved carbon dioxide to gaseous carbon dioxide forms rapidly expanding gas bubbles in the soda, which pushes the beverage contents out of the container.
Gasses, in general, are more soluble in liquids at elevated pressures. Carbonated sodas contain elevated levels of carbon dioxide under pressure. The solution becomes supersaturated with carbon dioxide when the bottle is opened, and the pressure is released. Under these conditions, carbon dioxide begins to precipitate from solution, forming gas bubbles. Normally, this process is relatively slow, because the activation energy for this process is high. The activation energy for a process like bubble nucleation depends on where the bubble forms.
It is highest for bubbles that form in the liquid itself homogeneous nucleation , and lower if the bubble forms on some other surface heterogeneous nucleation. When the pressure is released from a soda bottle, the bubbles tend to form on the sides of the bottle.
But because they are smooth and clean, the activation energy is still relatively high, and the process is slow. The addition of other nucleation sites provides an alternative pathway for the reaction to occur with lower activation energy, much like a catalyst.
For instance dropping grains of salt or sand into the solution lowers the activation energy, and increases the rate of carbon dioxide precipitation. The physical characteristics of Mentos surface roughness, easy dissolution into the liquid, etc. The nucleation reaction can start with any heterogeneous surface, such as rock salt, but Mentos have been found to work better than most.
It has also been shown that a wide variety of beverage additives such as sugars, citric acid, and natural flavors can also enhance fountain heights. Decreased bubble coalescence leads to smaller bubble sizes and greater foaming ability in water. From Wikipedia, the free encyclopedia. Journal of Chemical Education. Kuntzleman, and Dean J. Mentos in Diet Coke".
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