| How to Make a Soda Bottle Volcano Posted: 11 Apr 2022 09:00 AM PDT Making a soda-bottle volcano is a classic science experiment that doubles as a great excuse to make an explosive mess. There are multiple combinations of materials that will lead to a fun explosion. Two of the classic soda-bottle volcanos are made with soda and Mentos candy mints(which can produce eruptions of up to 18 feet if done correctly) or a combination of baking soda and vinegar. Gathering a few household items can lead to a fun afternoon of volcanic explosions in the backyard. [Edit]Designing the Volcano - Find a base for your volcano. This can be a plastic cutting board, a piece of scrap wood, or any other sturdy, flat surface that can be spared for a while. Avoid cardboard, as it will likely be too flimsy to support your project.
- If you're working with scrap material, consider decorating the base to look like a flat landscape. You may want to paint it, cover it with moss, apply green felt to indicate grass, attach miniature trees, etc.
- Attach a full, unopened, 2-liter soda bottle to the base. Since you will build the volcano around the bottle, be sure to place it in the center of the base. How you attach it will depend on what your base is. If it's a kitchen cutting board, place a lump of clay or Play-Doh on the board and lightly crush the bottle into it for a loose hold. If you're using scrap wood, use a plastic/wood adhesive.
- A caramel-colored soda will probably look the most like lava when your volcano erupts, so avoid clear drinks. Both diet and regular soda work for this experiment, but diet soda erupts higher.
- If gluing the bottle, let the bottle reach room temperature. A cold, sweating soda bottle will never glue properly. Avoid using hot glue, which might melt the bottle and make a mess.
- If you're doing a vinegar and baking soda volcano, you will attach an empty bottle to the board.
- Build the volcano around the bottle. For a textured look, shape some chicken wire into a lumpy, mountainous cone around the bottle. Cover the chicken wire with papier-mâché. An alternative to paper-mâché is to sculpt some clay around the bottle. For a more solid look, shape green, gray, or brown play-dough or clay around the bottle.
- Avoid covering the cap of the bottle or you won't be able to activate the volcano. Ensure you have access to the opening so you can add Mentos or baking soda for the eruption!
- Paint the volcano. After you have let the paper-mâché dry, paint it with acrylic paint (which will also help seal out moisture). Use shades of brown and orange around the top and add some green to look like grass.
- You may even want to press pebbles, dirt, and moss into the surface to give it a more natural appearance.
[Edit]Using the Soda and Mentos Method - Gather the necessary materials. To make this type of volcano, you will need a two-liter bottle of cola, a roll of Mentos brand candy mints, and a large open area. Diet cola appears to work better than regular soda (it's also less sticky than regular soda). Sodas with caramel color look more like 'lava' when they erupt as compared to clear lemon-lime sodas.[1]
- This experiment is best done outside, but if you must be inside, lay down a large plastic tarp first.
- Position the volcano in a large, outdoor area and open the soda bottle. Avoid doing this experiment inside, as it will create a huge, sticky mess. Make sure your outdoor area is also uncovered since the soda can erupt quite high. Remove the cap from the soda bottle.
- Warn any spectators to stand back.
- Prepare a whole roll of Mentos to drop into the bottle. When Mentos come in contact with the soda, a reaction occurs that causes the carbon dioxide gas in the soda to push the liquid out of the bottle. The more Mentos you drop in all at once, the greater the eruption; however, this can be difficult.[2] There are a few different ways to deliver the Mentos into the bottle.
- Method 1: Make a paper tube with the same width as the bottle neck. It should be long enough to fit the number of Mentos you want to put inside. Place an index card over the bottle mouth, place the tube over the hole, and fill it with Mentos. When you are ready to erupt, you will slide the card out, releasing the Mentos into the bottle.[3]
- Method 2: Loosely scotch tape the entire roll of Mentos together. When it's time, you will drop the taped chain directly into the open bottle.
- Method 3: Insert into the bottle a funnel with a mouth that is wide enough to allow the Mentos to pass, but small enough to fit inside the neck of the bottle. You will drop the Mentos through the funnel and remove the funnel once the Mentos are in the bottle.
- Release the Mentos into the bottle and run. Getting all the Mentos to fall in the bottle simultaneously is quite hard. If done incorrectly, the volcano will only rise a few inches or so. Practice getting the Mentos to drop simultaneously a few times before wasting your bottle of soda. Once the Mentos drop into the bottle, run a few feet away to observe the eruption!
- If using the paper tube method, remove the card holding the Mentos in place and let them all slide into the bottle at one time.
- If using the tape method, simply drop the piece of taped-together Mentos into the mouth of the bottle.
- If using the funnel, drop all the Mentos into the funnel at the same time. Remove the funnel once they're all in and run back.
[Edit]Using the Baking Soda and Vinegar Method - Gather the necessary materials. For this volcano, you will need of vinegar, 200 mL of water, a squirt of dishwashing liquid, a large spoonful of baking soda, an empty 2-liter soda bottle, and red food coloring.[4]
- Do a little experimentation to find the proper amounts of each material to get the size of eruption you want.
- Use red-wine vinegar for the best lava coloring. Alternatively, you can also add red or orange food coloring to white vinegar.
- You can use a smaller plastic bottle, but will have to adjust the ingredients accordingly.
- Combine vinegar, water, and a squirt of dishwashing liquid. Add the ingredients to the volcano. The liquid soap breaks the surface tension of water, therefore creating a larger eruption.
- Place the volcano on a plastic-covered table or over a linoleum floor. This method won't make as big a mess as the Mentos method, but you definitely don't want to have to scrub the results out of a carpet or rug.
- If the weather is agreeable, place the volcano outside.
- Add a spoonful of baking soda to the mixture. The baking soda will react with the vinegar mixture and cause your volcano to erupt! If you want a larger explosion increase the amount of vinegar and baking soda used.[5]
[Edit]Warnings - If you drink soda and then eat Mentos, do not worry at all; the acid in your mouth and stomach will stop it from reacting with the soda in your belly.
- Don't use a 3- or 1-liter bottle, as the neck-to volume-ratio is too large. A 3-liter bottle results in about a 6-inch tall fountain and a 1-liter bottle it will just foam over the top.
- Stay away from the immediate area after starting the volcano. It will get messy.
[Edit]Things You'll Need Volcano and Base - Scrap wood or cutting board for a base
- Play dough or clay
- Alternatively, papier-mâché
- Chicken wire
- Strips of paper
- White craft glue
- Water
- Acrylic paint
Soda and Mentos Method - 2-liter bottle of soda (diet is preferable)
- Roll or box of Mentos (mint works best)
- A funnel, one index card, or scotch tape
Baking Soda and Vinegar Method - Empty 2-liter bottle
- Baking soda
- Red-wine vinegar
- Dish soap
- Water
- Food coloring
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Chili Oil Posted: 11 Apr 2022 01:00 AM PDT Chili oil can transform a meal, taking it from bland to deliciously spicy in one pour. It goes great with things like pastas, risottos, stir fries, seafood, and dozens of other meals. While it's sold in most grocery stores, it's also simple to make at home. If you have red chili pepper flakes and olive, you've already got everything you need. Spend a couple of minutes creating this easy yet game-changing recipe, and your stir-fries and sautées will never be the same. [Edit]Ingredients - 1 cup (236.59 mL) vegetable, peanut, or olive oil
- 2 teaspoons (9.86 mL) chili flakes
- 2 to 3 whole dried chilies
[Edit]Choosing Your Ingredients - Choose your chilies. All chilies are not created equal, so you have options when it comes to your chili oil ingredients. While Thai chilies are quite spicy, Ancho chilies will give your oil a smokier flavor.[1] California chilies are very mild, and guajillo chilies have spice with a citrus tang. Make sure you do a bit of research before selecting the chilies you'll use for your chili oil.
- Select your oil. Before deciding which oil to use for this recipe, you should determine that you'll be using the chili oil for. If you're going to be cooking with it, it's great to use more neutral oils like vegetable or peanut oils. However, if you're going to be using it as a topper for dishes, you might want to select something a bit more flavorful. In this case, a great olive oil or sesame oil can add an interesting flavor.[2]
- Experiment with flavors. Once you've figured out this basic recipe, don't be afraid to get creative. Try new chilies and new oils to create different types of chili oils. Once you've discovered which combinations you like most, you can officially create your own, homemade chili oil for every occasion.[3]
[Edit]Heating Your Ingredients - Heat two tablespoons (29.57 mL) of oil. For this recipe, you'll want to use a small, heavy saucepan. Set your stovetop to medium heat. For now, you'll only add this small portion of the oil to the pan. You don't need to get the oil sizzling – in fact, you definitely don't want to heat the oil this much. As soon as the oil is in the pan and the heat is turned on, you can move along to the next step.[4]
- Add the chili flakes and whole chilies. Cook these in the oil, stirring continuously. Don't walk away from the pan, because it will not take long for the chilies to be ready. Once they start lightly sizzling, you're ready for the next step.[5]
- If the chilies turn brown, you'll need to start over. The key is to heat them up enough so that their flavors will seep into the oil, but not to fully cook them.
- Pour in the rest of the oil. You'll want to leave it on the stovetop until the oil is warm, but don't get it any hotter than that. To see if the chili oil is ready, touch it with your finger. Begin touching the oil as soon as you pour it into the pan, while it is still room temperature. Touch it every thirty seconds or so after that, to avoid allowing it to get hot. As soon as it is warm to touch, remove it from the heat.[6]
- If you're worried you left your oil on the stove too long and it may have gotten hot, remove it from the heat and let it sit for a bit before touching it with your fingertip. However, you really want to avoid letting it ever get hot.
[Edit]Storing Your Chili Oil - Remove your oil from the stovetop. As soon as you've tested the oil and have confirmed that it's thoroughly warmed, you're ready to remove the pan from heat. Let it sit as it cools down to room temperature.[7]
- Pour your cooled oil into a bottle. You can purchase empty airtight bottles at most stores where kitchen supplies are sold. However, you can always clean out an empty bottle you have around the house. Repurpose an old olive oil bottle after thoroughly cleaning it with some water and dish soap.
- Store chili oil in a cool, dark place. Try a cupboard away from your oven or other heat sources.[8] Chili oil can be stored from about 9 months to one year.[9]
- Shake your bottle of chili oil sporadically to make sure the chilies are distributed throughout the oil.[10]
- Test your oil before using it. If you taste your homemade chili oil right after making it, it might taste pretty mild, but the chilies will continue to release heat after you bottle it up. So your chili oil can get gradually hotter the longer it sits! If you're pouring it into a stir-fry, make sure you do a quick taste test first.[11]
[Edit]References [Edit]Quick Summary |
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