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Originally posted by starfighter1978
reply to post by maythetruthbeknown
wrong answer mate
Originally posted by starfighter1978
reply to post by TheLieWeLive
sorry mate try and think out of the box
An initial burst of effervescence occurs when the Champagne contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate nucleation or, to a lesser extent, on cellulose fibres left over from the wiping/drying process as shown by Gérard Liger-Belair, Richard Marchal, and Philippe Jeandel with a high-speed video camera. However, after the initial rush, these naturally occurring imperfections are typically too small to consistently act as nucleation points as the surface tension of the liquid smoothes out these minute irregularities. The nucleation sites that act as a source for the ongoing effervescence are not natural imperfections in the glass, but actually occur where the glass has been etched by the manufacturer or the customer. This etching is typically done with acid, a laser, or a glass etching tool from a craft shop to provide nucleation sites for continuous bubble formation (note that not all glasses are etched in this way). In 1662, this method was developed by the British, as records from the Royal Society show.
In actual fact, polar bears have transparent fur over black skin. Reflection of the sunlight from the densely packed transparent hairs makes polar bears seem to be white. The bears' black skin absorbs heat from the sun.
Originally posted by starfighter1978
reply to post by TheLieWeLive
well the real answer is the: The stranger was a baby - the wife died in childbirth.