A diver ascending from a dive too quickly can be viewed as a bottle of champagne being opened: a pressure differential appears between the gas phase dissolved within the diver’s tissues (the champagne inside the bottle) and the environment’s gas phase (the air now in contact with the champagne). As a result, the gas dissolved will expand and form bubbles until a state of equilibrium is achieved. However, an important difference is to be made between the diver and the bottle of champagne: bubbles are required for good champagne, but not so much for a healthy diver…
