That depends on the liquid. Air will dissolve at different rates into different liquids at different pressures. Nitrogen, for instance, is completely saturated into water at the pressure of 1 ATM. If you increase the pressure to 2 ATM and wait ~40 minutes, it will be saturated again at twice the concentration.
The gases that make up air may be less soluble in oils but you run the risk of spontaneous combustion as you compress the air. The partial pressure of oxygen in air at sea level pressute is ~20%. If you double the pressure, the partial pressure of the oxyg will double. This results in an oxygen enriched atmosphere.
It is best to not use compressed air to move hydraulic fluid because of foaming, also.
The bubbles in soda pop are carbon dioxide gas that is dissolved in the liquid under pressure. When the pressure is released, the gas forms bubbles, creating the fizziness in the drink.
It is under lower pressure, however, it is under pressure enough to compress it into a liquid.
At high pressure the gas become a liquid.
Foam in soda forms when carbon dioxide gas, which is present in the liquid under pressure, escapes as bubbles when the pressure is released. This creates foam or bubbles on the surface of the soda.
Its trapped carbon dioxide in the liquid in the container. It has been disturbed while in transit from the bottler till you open it. Also~ The bubbles are gas molecules that are trying to escape the low~pressure in the can or bottle.
The pressure inside the bubbles of a boiling liquid is equivalent to the vapor pressure of the liquid at that particular temperature. As the liquid heats up, the vapor pressure increases until it matches the surrounding atmospheric pressure, causing bubbles to form and the liquid to boil.
Vapor pressure
It takes more pressure to compress a liquid than a gas because the molecules in a liquid are already much closer together than the molecules in a gas. To get them even closer requires a great deal of pressure.
Bubbles in soda are made of carbon dioxide gas that is dissolved in the liquid under pressure. When the soda is opened or poured, the pressure is released and the carbon dioxide gas forms bubbles in the liquid, creating the fizziness.
The bubbles in soda pop are carbon dioxide gas that is dissolved in the liquid under pressure. When the pressure is released, the gas forms bubbles, creating the fizziness in the drink.
The likely cause of bubbles forming in a liquid without a change in temperature is a decrease in pressure. When pressure decreases, gases dissolved in the liquid can come out of solution and form bubbles. This phenomenon is known as cavitation.
The decrease in pressure caused the bubbles to form in the liquid sample without changing the temperature. This could occur, for example, if the liquid was moved to a region of lower pressure, releasing dissolved gases as bubbles.
Cavitation is the process of the formation of vapor bubbles in low pressure regions within a flow. One might imagine that vapor bubbles are formed when the pressure in the liquid reaches the vapor pressure, pV , of the liquid at the operating temperature.
The process of bubbles escaping the surface of a heated liquid is called boiling. It happens when the liquid reaches its boiling point and the vapor pressure equals the atmospheric pressure, causing bubbles to form and rise to the surface.
It is under lower pressure, however, it is under pressure enough to compress it into a liquid.
When soda is opened, bubbles are released because the carbon dioxide gas that is dissolved in the liquid is no longer under pressure and comes out of solution, forming bubbles.
Water boils when its vapor pressure equals atmospheric pressure because at this point the molecules in the liquid have enough energy to escape into the gas phase, creating bubbles and causing the liquid to boil. This balance of vapor pressure and atmospheric pressure allows the liquid to change into a gas at a constant temperature.