Page 3
Crushing Can (continued)
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Teaching notes:
The imploding can demonstrates several scientific concepts:
• Water is a liquid below 212°F (1000C) and a gas (steam, water vapor) above 212°F (i.e., the boiling point of water).
• Water expands to approximately 600 times its liquid volume when heated above 212°F.
• The hot water vapor produced displaces almost all the air inside the soft drink can.
• The hot gas molecules are the same pressure as the air outside the can. Hot water vapor condenses into liquid
water when cooled.
• The condensed water volume is approximately 600 times less than the previous hot water vapor volume
(i.e., there are fewer molecules of water in the gas phase inside the can).
• Cold water cools any remaining gas molecules, decreasing their kinetic energy and therefore decreases the number
of collisions with the walls of the can.
• These factors decrease the pressure inside the can. Atmospheric pressure outside is now much greater and immediately
squashes the can while simultaneously forcing water into it.
Disposal/Clean-Up:
The unused solution can be stored in a sealed and properly labeled container for reuse.
Alcohol soaked paper should be rinsed thoroughly with water after using it.
