When the hot air inside the bottle cools down in the refrigerator, it reduces in volume. This contraction creates a lower pressure inside the bottle compared to the higher atmospheric pressure outside. As a result, the atmospheric pressure pushes the sides of the bottle inwards, causing it to collapse.
Squeezing the plastic mustard bottle increases the pressure inside the bottle. This pressure forces the mustard to flow out through the opening at the top of the bottle. This is due to a combination of the physical properties of the mustard liquid and the bottle's design.
When you suck air out of a bottle, you decrease the air pressure inside the bottle. The higher air pressure outside the bottle then pushes the walls of the bottle inwards, causing it to shrink. This is due to the difference in air pressure inside and outside the bottle.
When the water in the bottle is cooled, it contracts and creates a lower pressure inside the bottle. The higher atmospheric pressure outside the bottle pushes the water up through the straw to equalize the pressure, causing the water level in the straw to rise.
An egg can be made to go into a bottle by heating the air inside the bottle, causing it to expand and create a lower pressure. When the egg is placed on the mouth of the bottle, the higher atmospheric pressure outside pushes the egg inside as the air cools down.
Crushing a plastic bottle is a physical change, not a physical reaction. This is because the plastic's chemical composition remains the same even though its physical form has changed.
When you drink out of a plastic bottle, you reduce the volume inside the bottle. The surrounding atmospheric pressure then squeezes the bottle, causing it to crush. This happens because the pressure inside the bottle decreases, but the pressure outside remains the same.
When hot water is poured into a plastic bottle and a lid is placed on top, the air inside the bottle heats up and expands. When the bottle is sealed with the lid, the air inside cools down, causing it to contract. The contraction of the air inside the bottle creates a lower pressure inside compared to the outside, leading to the bottle contracting as it tries to equalize the pressure.
When the hot air inside the bottle cools down in the refrigerator, it reduces in volume. This contraction creates a lower pressure inside the bottle compared to the higher atmospheric pressure outside. As a result, the atmospheric pressure pushes the sides of the bottle inwards, causing it to collapse.
If air particles are removed from a plastic bottle, the volume inside the bottle would decrease due to the absence of air pressure. The bottle may collapse or shrink in size as there is no longer any external pressure to counteract the elasticity of the bottle material.
Squeezing the plastic mustard bottle increases the pressure inside the bottle. This pressure forces the mustard to flow out through the opening at the top of the bottle. This is due to a combination of the physical properties of the mustard liquid and the bottle's design.
The cause is the pressure difference between the gas pressure in the bottle and the atmospheric pressure.
As the water inside the bottle cools it uses less air pressure than the cool air outside. The results are crushing.
When you suck air out of a bottle, you decrease the air pressure inside the bottle. The higher air pressure outside the bottle then pushes the walls of the bottle inwards, causing it to shrink. This is due to the difference in air pressure inside and outside the bottle.
When the water in the bottle is cooled, it contracts and creates a lower pressure inside the bottle. The higher atmospheric pressure outside the bottle pushes the water up through the straw to equalize the pressure, causing the water level in the straw to rise.
A plastic bottle with a pump
An egg can be made to go into a bottle by heating the air inside the bottle, causing it to expand and create a lower pressure. When the egg is placed on the mouth of the bottle, the higher atmospheric pressure outside pushes the egg inside as the air cools down.