Research on foam stability finds a valuable test article in a long glass of beer

Beer is one of the most famous drinks in the world, and one of the clear signs of a good wine is a large head of foam in the upper part of the glass. Even the Breaur will use the foam quality as a beer indicator which has completed the boiling process. However, despite its importance, what makes a large, stable foam is not fully considered.

I Physics of fluids, Researchers at the ETH Zuric and Indovin University of Technology investigated the stability of beer foam, which reviewed various types of beer at various stages of the boiling process.

Like any other foam, beer foam is made of many small bubbles of air, which is different from each other by liquid films. These thin films will remain stable, or the bubbles will pop up, and the foam will fall. The thing that keeps these thin films together can be a combination of protein, surface viscosity, or surfactant, which are molecules that can reduce the surface stress and are found in soap and detergents.

Although researchers have spent many years studying foam formation, they realized that beer could act as a great testing field.

“The idea was to study directly in a thin film that separates two neighboring bubbles,” said Author Emanuel Chatzigynis. “And the first thing that comes to mind when thinking about bubbles and foams is beer.”

Referring to a set of scientific imaging and rheumatoid techniques, the team was able to determine how these thin films could be found to make foam.

“We can directly imagine what is happening when two bubbles approach,” Chattegian said. “We can directly see the overall bubble protein, their interface and their structures.”

They found that for single fermentation beers, foams are mainly kept together through the beer level vocabulary. However, the protein in the double framed beers, the protein in the beer, creates a two -dimensional structure, which gives thin films a flexible standard that maintains them longer.

With numerous different ways to keep the beer foam together, researchers believe that beer usually provides a great platform to study the stability of the foam, which has applications in everything from oil separation to firefighting chemicals and treating varicose veins.

“This is an inspiration for the design of other types of content, where we can start thinking about most material efficient methods [of creating stable foams]”Author John Vermint said.” If we can’t use classic surfactant, can we imitate 2D networks that have double framed beers? “

The authors also hope that their job will make their way to the brothers, which affected them, and in the future, the team will identify ways to increase or reduce the amount of foam so that each time they can put a perfect glass of beer.