FYFD

Tag: fizziness

  • To Fizz or Not to Fizz

    To Fizz or Not to Fizz

    Place a drop of carbonated water on a superhydrophobic surface and it will slide almost frictionlessly, much the way Leidenfrost drops do. The drop behaves this way thanks to the self-produced layer of carbon dioxide vapor that it levitates on. As the gas escapes, the drop eventually settles back into contact with its surface. But until then, its levitation makes for some fun.

    On the treated half of the glass (left), bubbles form a continuous film against the glass. On the untreated side (right), bubbles nucleate, grow, and rise as expected for a fizzy drink.
    On the treated half of the glass (left), bubbles form a continuous film against the glass. On the untreated side (right), bubbles nucleate, grow, and rise as expected for a fizzy drink.

    Single droplets aren’t the only source of fun, however. In the images above, researchers coated the left half of a wine glass with a superhydrophobic treatment, while leaving the right half of the glass untouched. Once (dyed) carbonated water is poured into the glass, we see a bizarre dichotomy. In the right, untreated half of the glass, carbon dioxide bubbles nucleate, grow, and rise through the glass. But on the left side, the liquid appears still and bubble-less. In fact, the carbon dioxide gas on the left side is forming a continuous bubble film by the surface of the glass! (Image, video, and research credit: P. Bourrianne et al., see also)

  • Sounds of Champagne

    Sounds of Champagne

    Lean in to a glass of champagne and you’ll hear a soft chorus of sound as the bubbles pop. Recently, researchers determined the specific mechanism in the process that’s responsible for that audible sound.

    Bubbles pop when the thin film of liquid separating them from the atmosphere drains away. The moment the film opens corresponds to the start of the sound, as overpressurized air inside the bubble has a chance to escape. The researchers found that the bubble behaves like a open-ended Helmholtz resonator, and by the time the sound emission ends, the bubble’s collapse has barely begun. (Image credit: L. Lyshøj; research credit: M. Poujol et al.)

  • Leidenfrost Without the Heat

    Leidenfrost Without the Heat

    Leidenfrost drops slide almost frictionlessly on a layer of their own vapor, generated by extremely hot surfaces nearby. But in this experiment researchers recreated many of the classic behaviors of a levitating Leidenfrost drop without the added heat. Instead, they supersaturated water droplets with carbon dioxide to create “fizzy droplets” that slide and self-propel along superhydrophobic surfaces.

    Initially, the drops don’t levitate. It takes a little while for the carbon dioxide layer to build up beneath them, as seen by the slowly appearing interference fringes in the second image. But once the layer forms, the drops behave like conventional Leidenfrost drops until their carbon dioxide is depleted. They’re even able to self-propel on a racheted surface (third image)! (Image and research credit: D. Panchanathan et al.; via Physics World; submitted by Kam-Yung Soh)

  • Behind the Bubbly

    Behind the Bubbly

    Carbonation and the fizzy bubbles that come with it are surprisingly popular among humans. Through fermentation or artificial introduction, carbon dioxide gas gets dissolved into a liquid under high pressure. Then, when the pressure is released to atmospheric levels, that gas comes out of solution, forming tiny bubbles that eventually grow large enough to rise buoyantly to the surface. There they will either pop – releasing carbon dioxide gas and aromatics – or form a layer of foam – like in beer – that insulates the liquid and makes it harder to spill. (Image credit: D. Cook; see also R. Zenit and J. Rodríguez–Rodríguez; via Jennifer O.)

  • Carbonation in Microgravity

    Carbonation in Microgravity

    Bubbly beverages are popular among humans, but there’s surprising complexity underlying their seemingly simply carbonation, as explored in a new Physics Today article. Most drinks get their bubbles from carbon dioxide, which at higher than atmospheric pressures, can stay dissolved inside water and other liquids. When that pressure gets released, any carbon-dioxide-filled gas cavity in the liquid adopts the allowable saturation concentration for the ambient pressure, which sets up a concentration gradient of carbon dioxide  between the liquid and the bubble. That causes carbon dioxide gas to diffuse into the bubbles, making them grow. 

    Here on Earth, those growing bubbles are buoyant, and they form rising plumes of bubbles. They continue gathering carbon dioxide as they rise, making them grow ever larger (lower left). In microgravity, on the other hand, the bubbles congregate where they form and continue growing through diffusion (lower right). This is one reason carbonated beverages are unpopular in space – instead of rising to the surface and escaping, all the carbon dioxide in a drink gets consumed, leaving astronauts with no way to expel it aside from burping!

    For lots more fascinating facts about bubbly drinks – including how they relate to geology! – check out the full Physics Today article. (Image credits: beer – rawpixel; bubbles – P. Vega-Martínez et al.; see also: R. Zenit and J. Rodríguez-Rodríguez)

  • The Sound of Bubbles

    The Sound of Bubbles

    When you enjoy the sound of a babbling stream on a hike, what you’re actually hearing is bubbling. Air bubbles caught in the water resonate at a frequency that depends on their size. In fact, you can use a hydrophone – basically an underwater microphone – to listen to these bubbles and learn about them. Researchers recently did exactly that with glasses of sparkling wine. By listening to the bubbles and applying a simple physical model, the researchers could characterize differences in two brands of sparkling wine, including just how bubbly they were and what size their typical bubbles are. They hope eventually to develop acoustic techniques that can monitor quality control for sparkling wines and other carbonated beverages. (Image credit: J. Kääriäinen; research credit: K. Spratt et al.; submitted by Kam-Yung Soh)

  • Miniature Bursting Bubbles

    Miniature Bursting Bubbles

    Fizzy drinks like soda or champagne contain dissolved carbon dioxide which forms bubbles when the pressure inside its container is released. The tiny bubbles rise to the surface where the liquid film covering them can rupture, creating a small cavity at the surface. The cavity collapses in a matter of milliseconds (bottom animation). Above the surface, the cavity reverses its curvature to create a liquid jet (top animation) which can expel multiple tiny droplets. These droplets can tickle a drinker who hovers too close, but they also carry and distribute the aroma molecules that are part of the experience of a drink like champagne. (Image credit: E. Ghabache et al., source)

    (Today’s topic brought to you by my impending nuptials to my favorite physicist/spacecraft engineer.)