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/diy/ - Do It Yourself

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File: 1.73 MB, 1936x2592, Cream whipper.jpg [View same] [iqdb] [saucenao] [google]
277364 No.277364 [Reply] [Original]

Hey /DIY/,
I apologise in advance for the long post.

I am trying to pressurize objects without the use of a CO2/N2O canister. My priority is the cream whipper as shown in attached image. I have a few ideas in how to go about this while keeping the cream inside tasting reasonable.

First is a bike pump. The screw you can see one the back of the lid is where the cream usually comes out. I was hoping to connect a bike pump and pressurise it. Obviously I would need to work out what pressure the CO2 containers are to avoid damaging myself or the canister.
Quesstion for this method is: Would the air I pump in (78% nitrogen, 21% oxygen) work similar to having compressed N2O in there, or would the oxygen mess around with the cream?

Second idea applies to this and 1.25L drink bottles (previously contained soda water, they can handle pressure). When I was young I played with dry ice in film cansiters to make them 'pop'. When I couldn't obtain dry ice I used some fizzy tablets from the chemist that were supposed to make you burp or flatulate, can't remember which. Does anyone know what these were and if they release CO2 that could carbonate the bottle?

Part 2 of my second idea is creating my own 'fizz mix'. Acid + Base = Salt + Water + Gas. If I use sodium bicarbonate and citric acid, it releases CO2. Does this sound like it would work to carbonate a bottle roughly the same pressure as it previously contained? What ratio of acid/base should I use to ensure it neutralises? Roughly how much mix should I use to pressurise a bottle? I could probably work that out with experimentation. I know the drink would be salty as a result.

Please let me know if you have any other suggestions!
Thanks for sticking with me if you've got this far.

In return I will post images I'm slowly making about experiments with fire.

>> No.277376

Why that container?

Yes, you can use a bike pump. Look around instructables and you'll find rechargeable aerosol cans that use epoxy and a schrader valve. Same concept.

The oxygen in the atmospheric air is negligible if you're using the cream fairly immediately. After a day or two you'll either start to lose pressure, or start oxidizing the cream, or both.

For your "fizz mix", just isolate the CO2 gas, then compress it into the liquid. No need to react in the same vessel as your drink. Fermentation would likely be an easier solution.

>> No.277389
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277389

>>277376

Thanks for the reply! If you are talking about the container in the image, it is a cream whipper. I want to whip cream and carbonate fruit. If you're talking about the plastic soda bottles, they are just for shaking up pressure and releasing spray everywhere.
I considered fermentation, I have made ginger beer a few times. I wanted a quicker method though.
I don't think I can isolate the gas and then put it in the bottle very easily. I'd prefer a powder I can just put in then close the lid and wait a few minutes.
If anyone knows the correct ratio that would be great.

>> No.277502

bumping

>> No.277513

>>277364
>When I couldn't obtain dry ice I used some fizzy tablets from the chemist that were supposed to make you burp or flatulate, can't remember which. Does anyone know what these were and if they release CO2 that could carbonate the bottle?

natriumbicarbonate

>> No.277514

>>277389
Those tablets you got as atalented /diy/erwere probably just compacted sodium bicarbonate. Eat a spoonful and report back on the similarities.

If you know anything about chemistry, you can calculate the stoichiometric ratio between your reactants, then test it with titration to correct for errors caused by low purity/poor reaction conditions/et all.