Champagne Bubbles Help Scientists With a Study That Could Lead to More Energy-Efficient Power Plants

December 22, 2014 3:55 PM

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The process of bubbles forming in a bottle of champagne may be the key to developing electrical plants more sustainable and efficient down the road.

According to Discovery News, a team of Japanese scientists said the process, called Ostwald ripening, is not just limited to champagne. It occurs large-scale in power plants to convert water to steam in order to catalyze turbines.

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