In a concerning turn of events, Southwest Airlines flight attendants have been dealing with soda cans that are becoming explosive mid-flight due to a combination of scorching summer heat and the airline's beverage management practices. According to Bill Bernal, president of the Southwest flight attendant union, there were over 100 reports of exploding cans in June alone, some of which resulted in injuries to the flight attendants. Bernal predicts that the number of incidents could triple by the end of July.

While this issue has been occurring for years, this year has seen an unusual spike in incidents, Bernal noted. Although Southwest Airlines has not disclosed the exact number of incidents or nature of the injuries, they have confirmed that the issue is indeed happening.

The unique hazard faced by Southwest Airlines is attributed to their practice of not serving perishable items and therefore not requiring refrigerated trucks or storage. As a result, the cans containing carbonated beverages are exposed to extreme heat conditions at airports in the hottest parts of the country, such as Las Vegas, Phoenix, Houston, and Dallas.

The intense heat causes the cans to build up immense pressure, making them akin to "little bombs" that can rupture even without being opened or handled. Kate Biberdorf, a chemistry professor at the University of Texas at Austin, cautioned that the situation should not be taken lightly and that the cans should be considered potentially dangerous.

Southwest Airlines acknowledges the issue and has taken steps to address it. A spokesperson for the airline stated that they are working on keeping onboard beverages cooler, especially at airports experiencing extreme temperatures. Efforts include using refrigerated trucks and trailers for transportation and storage of carbonated beverages, as well as employing temperature guns to assess the safety of cans before they are loaded onto aircraft.

The partnership between Southwest Airlines and the flight attendants' union aims to find both short-term and long-term solutions to mitigate the issue. These engineered fixes are expected to significantly reduce the occurrences of exploding cans at Southwest Airlines, according to Bernal.

It is important to note that extreme heat and carbonation are a dangerous combination, and this issue could potentially occur on any airline. The carbonation in soda or sparkling water is created by adding carbon dioxide gas to a liquid base, resulting in its characteristic bubbly texture. When exposed to heat, the carbon dioxide gas expands and exerts pressure on the can, increasing the risk of rupture.

Dr. Biberdorf highlighted that this phenomenon is not limited to flight attendants handling cans during beverage service. Any unopened carbonated beverage can, left in a hot car for example, can explode when subjected to additional force, such as the movement of the car.

As Southwest Airlines and the flight attendants' union work towards finding effective solutions, it is crucial for passengers and crew alike to be aware of the potential dangers associated with extreme heat and carbonated beverages. Taking necessary precautions, such as storing cans in cool environments, can help mitigate the risk of explosions.

With record-breaking heatwaves affecting around 100 cities in the United States this summer, including Southwest Airlines hubs like Phoenix and Las Vegas, it becomes even more crucial to address this safety concern promptly.