Poisson statistics of sparkling water bubbles

Abstract

A simple acoustic measurement method has been applied to demonstrate Poisson distribution of bubbles sparkling at a water surface. The quality of sparkling water has been determined by quantifying the characteristic time of decay of number of air bubbles sparkling at the surface of water served to consumers. The average sound frequency of the bubbles at sparkling has been found dependent on the chemical composition of the water (carbon dioxide and minerals concentration). The acoustic measurement method proved to be fast and reliable for determining the quality of appearance of served sparkling water.