RT Journal Article
T1 The fluid mechanics of bubbly drinks
A1 Zenit, Roberto
A1 Rodríguez Rodríguez, Francisco Javier
AB In most cases, the bubbles in a drink are the result of carbonation. The amount of carbon dioxide gas that dissolves in the liquid is proportional to pressure. And if the pressure is suddenly reduced, such as when a bottle of beer is opened, the gas quickly comes out of solution and forms bubbles that rise to the surface, only to burst after a brief instant or to aggregate into a frothy head of foam.
PB AIP
SN 0031-9228
YR 2018
FD 2018-11-01
LK https://hdl.handle.net/10016/39015
UL https://hdl.handle.net/10016/39015
LA eng
NO Roberto Zenit appreciates the continued support of the National Autonomous University of Mexico; the National Council of Science and Technology (CONACYT-Mexico); and Pemex, the Mexican state-owned petroleum company. Javier Rodriguez-Rodriguez appreciates the support of the Spanish Ministry of Economy and Competitiveness.
DS e-Archivo
RD 18 jul. 2024