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Get The Most Bang From Your Bubbly

Dec 28, 2012 (Talk of the Nation) — In time for New Year's Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles -- from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.

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