Madeline Fedel and Colin Sullivan
Physicist at Brown University Roberto Zenit He has a knack for connecting his basic fluid dynamics research to everyday phenomena, like enjoying a glass of champagne with friends. He noticed one day that unlike other sodas, the bubbles rising to the surface formed stable vertical columns. This means that the wake of a rising bubble knocks other bubbles sideways, causing multiple bubbles to rise at the same time. According to Zenit, this is because surfactant molecules coat the champagne bubbles, promoting more swirl and thereby disturbing the wake. new paper Published in the journal Physical Review Fluids.
“Just looking at a glass of liquid supersaturated with carbon dioxide is like having a laboratory in front of you,” Zenit told Ars. “It’s a very good example of trying to understand hydrodynamic interactions. If two bubbles are moving back and forth, they’re usually out of alignment because they create turbulence in the liquid around them.” If anything, we found this to be very different, and of course we were immediately intrigued because it’s not natural for anything to do with bubble dynamics.”
Zenit used to Analyzed fluid dynamics of contemporary painting techniques and materials pioneered by prominent figures such as muralists David Siqueiros and Jackson Pollock, Both are what Zenit considers “intuitive physicists.” Siqueiros’ famous “accidental painting” technique involved pouring layers of paint on a horizontal surface, forming swirls, clumps, and other shapes over time. The trick is to place a dense liquid on top of a lighter liquid to classical instability Because heavy liquids push away light liquids. According to Zenit, Pollock’s dripping technique relied on the same instability to produce winding lines and spots on the canvas.
carbonic acid is different fascinating topic within fluid mechanics. As previously reported, champagne frothing results from the nucleation of bubbles on the walls of the glass. Once the bubble leaves the nucleation site, it grows as it rises to the liquid surface and bursts at the surface. This usually occurs within a few milliseconds, producing a distinctive crackling sound as the bubble bursts.foam “Rings” at a specific resonant frequencydepending on the size, you can “hear” the size distribution of the bubbles as they rise to the surface of the champagne glass.
Physicist at the Sorbonne University of Paris, 2021 checked the link We looked between the hydrodynamics of bursting bubbles and the crackling carbonation in hopes of identifying the exact physical mechanism. The sound coincided with the bursting of the bubbles as they approached the surface, although some of the bubbles remained submerged, generating acoustic vibrations at the liquid-gas interface. This frequency depends on the bubble hole diameter and bubble volume. gas inside. So the bigger the burst, the higher the frequency until the bubble ‘dies’.
Other studies have shown that when champagne bubbles burst, they produce droplets that release aromatic compounds thought to enhance flavor. Facilitate the emission of aerosols to Air bubbles are approximately 1.7 mm on the surface. French physicist Gerard Liger-Belair of the University of Reims Champagne-Ardenne has used high-speed imaging to demonstrate that shock waves form when a champagne cork is cracked.He followed up with a computer simulation in 2022 reveal it In the first few milliseconds after the cork pops, the ejected gas forms shock waves of various types, reaching supersonic speeds and forming ring patterns known as shock diamonds, before the bubbles settle down and absorb. It’s ready.
