Researchers Explain Champagne Bubbles

December 22, 2014 12:37 PM

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A team of researchers from the University of Tokyo, Kyusyu University and RIKEN in Japan can explain the physics of champagne bubbles.

Pressure builds very quickly when one uncorks a bottle of champagne. Bubbles form as the champagne is forced out of the bottle. These bubbles grow larger and larger in a fundamental non-equilibrium phenomenon known as "Ostwald ripening."

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