Fluid mechanics researchers found that surfactants give the celebratory drink its stable and signature straight rise of bubbles. Researchers from Brown University and the University of Toulouse discovered that surfactants, soap-like compounds, are responsible for the straight rise of bubbles in c
A joint study from researchers at Brown University and the University of Toulouse has investigated why champagne bubbles rise in a straight line, unlike those in other carbonated beverages.
“This is the type of research that I’ve been working out for years,” said Brown engineering professor Roberto Zenit, who was one of the paper’s authors. “Most people have never seen an ocean seep or an aeration tank but most of them have had a soda, a beer or a glass of Champagne. By talking about Champagne and beer, our master plan is to make people understand that fluid mechanics is important in their daily lives.
The researchers set out to explore the mechanics of what makes bubble chains stable and if they could recreate them, making unstable chains as stable as they are in Champagne or prosecco. The experiments also showed the stability of bubbles is impacted by the size of the bubbles themselves. They found that the chains with large bubbles have a wake similar to that of bubbles with contaminants, leading to a smooth rise and stable chains.
The results in the new study go well beyond understanding the science that goes into celebratory toasts, the researchers said. The findings provide a general framework in fluid mechanics for understanding the formation of clusters in bubbly flows, which have economic and societal value.
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