1, the structure of candy itself. There is a lot of carbon dioxide in cola because high pressure is used in the production process, and the pressure decreases at the moment when the bottle cap is opened, so carbon dioxide is released in cola. But this process is usually slow. Careful observation shows that most bubbles are generated from the bottle wall, because the generation of gas usually needs to attach to some surfaces or some particles, and this phenomenon nucleates.
2. In the production of Mentos, two substances are often used, one is gelatin and the other is Arabic gum, both of which are natural surfactants. There is a strong hydrogen bond between water molecules, and the bubbles produced must be pushed away by closely connected water molecules to be released. Both gelatin and Arabic gum contain glycoprotein components, and a large number of C=O bonds, N-H bonds and O-H bonds will destroy the hydrogen bonds of water molecules themselves.
3. The gel and resin (called Arabic gum) released by mentos mints after entering the water destroyed the surface tension of cola liquid and the force between carbon dioxide and water molecules, so that the carbon dioxide dissolved in cola was released in a large amount in an instant, which led to the sudden increase of gas pressure in the cola bottle and finally broke out.