Enlarge / Researchers investigated the stability of bubble chains in carbonated drinks like champagne and sparkling wine.Madeline Federle and Colin Sullivan
Brown University physicist Roberto Zenit has a knack for tying his fundamental fluid dynamics research to everyday phenomena, like enjoying a glass of champagne with friends. He noticed one day that the bubbles rising to the surface form stable vertical columns, unlike other carbonated beverages, where the wake of rising bubbles knocks other bubbles sideways so that multiple bubbles rise simultaneously. Zenit found that this is because surfactant molecules coat the champagne bubbles and encourage more swirling, thereby disrupting the
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