Skip to main content
banner image
No data available.
Please log in to see this content.
You have no subscription access to this content.
No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.
The full text of this article is not currently available.
/content/aapt/journal/tpt/50/5/10.1119/1.3703544
3.
3.C. F. Bohren, Clouds in a Glass of Beer (Wiley, Chichester, 1987);
3.and Mark Denny, Froth! The Science of Beer (Johns Hopkins University Press, Baltimore, 2009).
4.
4.Neil Shafer and Richard Zare, “Through a beer glass darkly,” Phys. Today 44, 4852 (Oct. 1991);
http://dx.doi.org/10.1063/1.881294
4.T. G. M. van de Ven et al., “Ferment over beer bubbles,” Phys. Today 45, 15 (April 1992);
4.Y. Zhang and Z. Xu, “Fizzics of bubble growth in beer and champagne,” Elements 4, 4749 (Feb. 2008);
http://dx.doi.org/10.2113/GSELEMENTS.4.1.47
4.D. M. Lynch and C. W Bamforth, “Measurement and characterization of bubble nucleation in beer,” J. Food Sci. 67, 26962701 (July 2006);
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08801.x
4.and W T. Lee, J. S. McKechnie, and M. G. Devereux, “Bubble nucleation in stout beers,” arxiv.org/abs/1103.0508 (March 2011).
5.
5.Gerard Liger-Belair, Uncorked: The Science of Champagne (Princeton University Press, 2004);
5.Gerard Liger-BelairThe science of bubbly,” Sci. Am. 288, 80 (2003);
http://dx.doi.org/10.1038/scientificamerican0103-80
5.and Gérard Liger-Belair, Guillaume Polidori, and Philippe Jeandet, “Recent advances in the science of champagne bubbles,” Chem. Soc. Rev. 37, 24902511 (2008).
http://dx.doi.org/10.1039/b717798b
6.
6.R. Clift, J. Grace, and M. Weber, Bubbles, Drops, and Particles (Academic Press, 1978).
7.
7.The Mechanics and Physics of Bubbles in Liquids, edited by L. Van Wijngaarden (Springer-Verlag, New York, 2002).
8.
8.A. Ben-Naim, Entropy Demystified: The Second Law Reduced To Plain Common Sense, expanded edition (World Scientific Publishing Company, 2008).
9.
9.Carbonated Soft Drinks - Formulation and Manufacture,” edited by D. Steen and P. Ashurst (Blackwell, July 2006).
10.
10.Gorazd Planinsic, “Fizziology,” Phys. Educ. 39, 6568 (Jan. 2004).
http://dx.doi.org/10.1088/0031-9120/39/1/004
12.
12.D. Halliday, R. Resnick, and J. Walker, Fundamentals of Physics, 5th ed. (John Wiley, 1997).
13.
13.Thomas Conway, “Globally Averaged Marine Surface Annual Mean Atmospheric Carbon Dioxide Data,” (National Oceanic & Atmospheric Administration, 2009); ftp://ftp.cmdl.noaa. gov/ccg/co2/trends/co2_annmean_gl.txt.
14.
15.
15.Archimedes of Syracuse, The Works of Archimedes, translated by Sir Thomas Heath (Dover, 2002).
16.
16.Sean M. Cordry, “Finicky clay divers,” Phys. Teach. 36, 8283 (Feb. 1998).
http://dx.doi.org/10.1119/1.880020
http://aip.metastore.ingenta.com/content/aapt/journal/tpt/50/5/10.1119/1.3703544
Loading
/content/aapt/journal/tpt/50/5/10.1119/1.3703544
Loading

Data & Media loading...

Loading

Article metrics loading...

/content/aapt/journal/tpt/50/5/10.1119/1.3703544
2012-04-12
2016-08-29

Abstract

We describe the fluid dynamics principles governing the up-down oscillatory cycling of a bubble- covered, low-density, low-mass ball of material (referred to henceforth as a “fizz-ball”) immersed inside a glass of bubbling (super-saturated) carbonated liquid. The bubbles serve to desaturate the liquid of excess CO2. The fizz-ball acts as a catalyst to speed up this process.

Loading

Full text loading...

/deliver/fulltext/aapt/journal/tpt/50/5/1.3703544.html;jsessionid=VBSCVOMYQJsVV0aR_rHuDest.x-aip-live-03?itemId=/content/aapt/journal/tpt/50/5/10.1119/1.3703544&mimeType=html&fmt=ahah&containerItemId=content/aapt/journal/tpt
true
true

Access Key

  • FFree Content
  • OAOpen Access Content
  • SSubscribed Content
  • TFree Trial Content
752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
/content/realmedia?fmt=ahah&adPositionList=
&advertTargetUrl=//oascentral.aip.org/RealMedia/ads/&sitePageValue=tpt.aapt.org/50/5/10.1119/1.3703544&pageURL=http://scitation.aip.org/content/aapt/journal/tpt/50/5/10.1119/1.3703544'
Top,Right1,Right2,