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When bubbles burst

champagne-1600x1200Raise your glass of champagne to toast the new year.  And then, before you take your first sip, ask yourself this question:  where do the bubbles come from?

You see them, don’t you – those strings of tiny bubbles rising steadily from the bottom of your fluted goblet?  They seem to appear out of nothing and come from nowhere.  And yet they keep coming, like refugees from some parallel universe escaping through an inter-dimensional portal, yearning to be free.

The explanation is quite simple.  What is more compelling is how the mystery of champagne bubbles can lead us to victory in the modern culture wars.

It can also provide a deeper insight into history’s first culture war, which culminated in the miracle of Chanukah.

 

An average glass of champagne contains about 20 million microscopic bubbles, produced when fermentation under pressure forces carbon gas into wine.  The relatively few bubbles that rise to the surface burst and release their CO2.  As for the rest, the even distribution of internal pressure across the surface of each bubble keeps the gas trapped within.

Along the interior surface of the glass, however, are tiny imperfections.  When bubbles come in contact with any such imperfection, the slightest change in pressure at the point of contact is enough to cause them to burst.  Once released, the gas inside streams upward to the surface in a race for freedom.

Now think of champagne as an allegory for life.

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