Glugging

{{Short description|Phenomenon which occurs when a liquid is poured from a vessel with a narrow opening}}

{{redirect|Glug|the non-profit organization|Linux user group|the Sydney theatre awards|Glugs Theatrical Awards}}

[[file:wine exiting a blue bottle.jpg|thumb|Wine exiting a blue bottle, with air being drawn into the neck, and the bubble of the previous glug to the top-right of the body]]

{{listen| filename = Uncorking and first pour of Wild Turkey 101 bottle - 2021-10-15 - Andy Mabbett.mp3 |title = Uncorking and pouring |type = |description = Uncorking, first pour, and re-corking of a 70cc bottle of [[Bourbon whiskey]]. During the pour, '''glugging''' can be heard. }}

'''Glugging''' (also referred to as "the '''glug-glug''' process"<ref name="Mer">{{cite journal |last1=Mer |first1=Samuel |last2=Praud |first2=Olivier |last3=Neau |first3=Herve |last4=Merigoux |first4=Nicolas |last5=Magnaudet |first5=Jacques |last6=Roig |first6=Veronique |title=The emptying of a bottle as a test case for assessing interfacial momentum exchange models for Euler–Euler simulations of multi-scale gas-liquid flows |journal=[[International Journal of Multiphase Flow]] |date=September 2018 |volume=106 |pages=109–124 |doi=10.1016/j.ijmultiphaseflow.2018.05.002|bibcode=2018IJMF..106..109M |s2cid=126045682 |url=https://hal.archives-ouvertes.fr/hal-01801495/file/mer_20029.pdf }}</ref>) is the physical phenomenon which occurs when a liquid is poured rapidly from a vessel with a narrow opening, such as a bottle.<ref name="Clanet">{{cite journal |last1=Clanet |first1=Christophe |last2=Searby |first2=Geoffrey |title=On the glug-glug of ideal bottles |journal=[[Journal of Fluid Mechanics]] |date=10 July 2004 |volume=510 |pages=145–168 |doi=10.1017/S002211200400936X|bibcode=2004JFM...510..145C |s2cid=59064702 }}</ref><ref name="Harvard">{{cite AV media |people=Harvard John A. Paulson School of Engineering and Applied Sciences |date=29 June 2016 |title='Glugging' explained |type= |url=https://www.youtube.com/watch?v=eoiWD93LwUY |access-date=16 October 2021 |format=[[YouTube]] video |time= |location= |publisher= }} </ref> It is a facet of [[fluid dynamics]].

As liquid is poured from a bottle, the [[air pressure]] in the bottle is lowered, and air at higher pressure from outside the bottle is forced into the bottle, in the form of a [[Bubble (physics)|bubble]], impeding the flow of liquid.<ref name="Harvard" /> Once the bubble enters, more liquid escapes, and the process is repeated.<ref name="Harvard" /> The reciprocal action of glugging creates a rhythmic sound.<ref name="AIP">{{cite web |author=American Institute of Physics |title=Glug, Glug: Physics of Bubble Dynamics Reveals How to Empty Bottles Faster |url=https://scitechdaily.com/glug-glug-physics-of-bubble-dynamics-reveals-how-to-empty-bottles-faster/ |website=SciTechDaily |access-date=16 October 2021 |date=7 April 2020}}</ref> The English word "'''glug'''" is [[onomatopoeia|onomatopoeic]], describing this sound.<ref>{{cite web |title=glug |url=http://onomatopoeialist.com/glug/ |website=Onomatopoeia List |access-date=16 October 2021 |date=10 August 2013}}</ref>

[[Academic paper]]s have been written about the [[physics]] of glugging,<ref name="Mer" /><ref name="Clanet" /><ref name="AIP" /><ref name="Omilinsky">{{cite journal |last1=Omilinsky |first1=Ba |last2=Lindsay |first2=Ad |title=Container Design and 'Glug' |journal=Pesticide Formulations and Application Systems |volume=12 |date=1 January 1993 |pages=235–235–9 |doi=10.1520/STP20197S|isbn=978-0-8031-1439-5 }}</ref> and about the impact of glugging sounds on consumers' perception of products such as [[wine]].<ref name="Wang">{{cite book |last1=Wang |first1=Qian Janice |last2=Spence |first2=Charles |chapter=Sonic Packaging: How Packaging Sounds Influence Multisensory Product Evaluation |title=Multisensory Packaging: Designing New Product Experiences |date=2019 |pages=103–125 |doi=10.1007/978-3-319-94977-2_5|isbn=978-3-319-94976-5 |s2cid=70214647 }}</ref><ref>{{cite book |last1=Smith |first1=Barry C. |title=Questions of Taste: The Philosophy of Wine |date=2007 |publisher=[[Oxford University Press]] |isbn=978-0-19-533146-2 |page=53 }}</ref> Research into glugging has been done using [[high-speed photography]].<ref name="AIP" />

Factors which affect glugging are the [[viscosity]] of the liquid, its [[Carbonated drink|carbonation]], the size and shape of the container's neck and its opening (collectively referred to as "bottle geometry"), the angle at which the container is held, and the ratio of air to liquid in the bottle (which means that the rate and the sound of the glugging changes as the bottle empties).<ref name="Harvard" /><ref name="AIP" /><ref name="Wang" />

== See also ==

* {{annotated link|Cavitation}} * {{annotated link|Water hammer}}

== References ==

[[category:fluid dynamics]] [[category:food science]]