The Influence of Temperature on the Bursting Pressure of Bottles

JSGT_1934_V18_T252_T259

Determinations of the bursting pressure of bottles of a type used for containing pasteurised beer have been made under carefully controlled conditions, using water as pressure medium at 15°, 25°, 40°, 50°, 60°, 75°, and 95°, and oil at 25°, 40°, 60°, 75°, 95°, and 150°. The bursting pressure was found progressively to diminish with rise of temperature in such form that over the temperature range investigated the product of absolute temperature and bursting pressure was approximately constant.

Brian  Longmuir & W. E. S. Turner