The topic of discussion a few days ago was vacuum chambers, because we want to eventually trap ions, and these can be made to be pretty compact — you don’t need a very large vacuum chamber. In fact, you can get away with no external pump at all in the final configuration; after the initial pumpdown you pinch off the connection tube you activate a getter material inside the vacuum chamber (remembering, of course to put Bedevere, Lancelot and Galahad inside the rabbit beforehand, in order to take the French by surprise. Not only by surprise, but totally unarmed!)

How compact? Well, basically the size of a soda can. Which, of course, prompted a discussion of using an actual soda can. We ignored the problems of the hole in the can and the completely inadequate strength of a can, and instead focused on the problem of whether cans had a liner that would cause a problem with a vacuum. Something easily checked by a visit to Google, but we’re experimentalists, and a hacksaw blade was closer than the internet. We empirically determined the presence of the liner. It was only later on that one of us confirmed that a liner called Vinylite was introduced in 1934; the problem that prompted the invention was that beer in cans tasted just awful. (i.e. much worse than beer in cans currently taste)

The major problem the early researchers were confronted with, however, was not strength, but the can’s liner. Several years and most of the early research funds were spent to solve this perplexing problem. Beer has a strong affinity for metal, causing precipitated salts and a foul taste. The brewers called the condition “metal turbidity”.

Though I would not have been surprised if it read “causing precipitated salts and a foul taste. The brewers called the condition Genesee Cream Ale”

Along with that tidbit is a recipe for dissolving the aluminum to leave only the liner. It involved 6M KOH, so this is not something you want to try at home.

Inside the Soda Can