Why does the gas in cans of whipped cream run out of gas before it runs out of cream?

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Offline thedoc

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Cheri Rosenthal  asked the Naked Scientists:
   
why does the gas in cans of whipped cream run out of gas before it runs out of cream?
   
What do you think?
« Last Edit: 09/10/2012 10:30:01 by _system »

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Offline damocles

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Probably because the gas is more expensive than the cream! (In this country it is food grade nitrous oxide).
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Offline imatfaal

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Go along with Damocles - they could provide you with a surplus of gas to ensure that your wasteful sub-optimal way of not really shaking the can and using at the right angle still got rid of all the cream; but why should they, you are only going to go an buy more cream!  If they provided too little gas, sooner or later the man from "weights and measures" would find out - so they provide just enough; and if all the manufacturers do the same there is no pressure for them to do otherwise
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Offline chris

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I think that the stodginess of the cream means that some remains above the gas in the can, even when inverted, for long enough that extra propellant escapes.
I never forget a face, but in your case I'll make an exception - Groucho Marx

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Offline SeanB

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Volume of gas supplied is just enough to blow all the cream out in one single long blow, if the can is held vertical down and it is held at 25C to get the pressure right. The last cream will leave in a stream and there will be under a second of gas left to blow it out. Using it a bit at a time means that some is used each time to clean the nozzle, and the gas in the cream in the nozzle is wasted.

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Offline Bored chemist

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Because not enough people have complained to the manufacturer.
Please disregard all previous signatures.

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Offline cheryl j

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I think its because of the one person in every family who does not know how to operate a can of whip cream and pushes on the nozzle before properly inverting the can, which lets the rest of the gas escape before it is passed to you and your plate of pumpkin pie.