I wonder what the coating of mentos is made out of. Calcium bicarbonate? Anyway, I'm sure it has more to do with an increase in surface tension due to the shape of the mentos themselves creating more area for the CO2 to be released.

Also, if it were cold out you would get less of big boom. There's a reason you keep champagne cold. Although I'm told the really fancy people like to drink flat champage.

 

all the science garble hurts my head...i just think its cool and fun to do

 

what happens if you just toss 1 in someones glass

 

My guess is 1/8 the potency of the reaction.

 

That is gonna be tried for sure, with the same products they used.