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The addition of sweeteners in fizzy beverages not only affects the sugar content but also the bubbles stability. In this article, we propose a model experiment, in which the lifetime of hundreds of single bubbles is measured, to assess the stability of bubbles in solutions containing either sucrose or sweeteners. We show that the bubbles are indeed more stable in presence of sweeteners, which are surface active molecules and adsorb at the interface. Additionally, we test an antifoam at different concentrations and show that our experiment allows to identify the best concentration to reproduce the stability obtained in sucrose when we replace this latter by a sweetener.
Surface bubbles have attracted much interest in the past decades. In this article, we propose to explore the lifetime and thinning dynamics of centimetric surface bubbles. We study the impact of the bubbles size as well as that of the atmospheric hum
The mass, accretion rate and formation time of dark matter haloes near proto-filaments (identified as saddle points of the potential) are analytically predicted using a conditional version of the excursion set approach in its so-called upcrossing app
Understanding the critical condition and mechanism of the droplet wetting transition between Cassie-Baxter state and Wenzel state triggered by an external electric field is of considerable importance because of its numerous applications in industry a
The impact of COVID-19 on students has been enormous, with an increase in worries about fiscal and physical health, a rapid shift to online learning, and increased isolation. In addition to these changes, students with disabilities/health concerns ma
This work discusses the sedimentation stability and aging of aqueous suspension of Laponite in the presence of cetyltrimethylammonium bromide (CTAB). The concentration of Laponite was fixed at the constant level $C_l=2$ %wt, which corresponds to the