Alban Sauret, who is currently a researcher at the French National Centre for Scientific Research (CNRS) stated “While I was studying for my PhD in the south of France, we were in a pub, and we noticed that when we were carrying a pint of Guinness, which is a very foamy beer, the sloshing almost didn’t happen at all.” The researchers analyzed the phenomenon in coffeehouse, pub and laboratory. They also constructed an apparatus for testing the damping power of foam more systematically.
A narrow rectangular glass container was made by them and it was filled with a solution of water, glycerol (a common substance that increases the fluid viscosity) and a commercial dish-washing detergent. Air was injected at a constant rate through a needle located at the bottom of the cell and unifo...
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