Presence of surfactants controls the stability of bubble chains in carbonated drinks
Omer Atasi, Mithun Ravisankar, Dominique Legendre, Roberto Zenit
Abstract
In this paper we explain why bubble chains are stable in champagne, but unstable in other carbonated beverages. The hydrodynamic interactions among bubbles in a chain determine its stability. The wake behind each bubble affects the subsequent ones, producing a lift force. For a clean and small bubble, the lift force is destabilizing; when surfactants are present or the bubble size exceeds a certain value, the additional vorticity production on the surface changes the structure of the wake and the sign of the lift force is reversed resulting in a stable chain.
Topics & Concepts
BubbleLift (data mining)WakeMechanicsAir bubbleSign (mathematics)VorticityVortexBreak-UpMaterials scienceChemical physicsChemistryPhysicsMathematicsComputer scienceMathematical analysisData miningFluid Dynamics and MixingFluid Dynamics and Heat TransferSurface Modification and Superhydrophobicity