bubbles

Findings show how to make confined bubbles develop uniformly, instead of in their usual scattershot way

A study illuminates new mode of bacteria dispersal

Tiny bubbles of oxygen got trapped 1.6 billion years ago

Pop the bubbly and hear the quality

A dream of foam

What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne

New technique could be helpful in developing electronics and improving the efficiency of boilers

Researchers in Tokyo use Japan's most powerful computer to explore the role of Ostwald ripening in the formation of bubbles -- as important in engineering as they are in celebratory toasts

The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated — it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass. The report appears in the American Chemical Society The Journal of Physical Chemistry B.

New research from the Monell Center reveals that bubbles are not necessary to experience the unique ‘bite’ of carbonated beverages.