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"Fizzics" of Bubble Growth in Beer and Champagne

2008; Mineralogical Society of America; Volume: 4; Issue: 1 Linguagem: Inglês

10.2113/gselements.4.1.47

1811-5217

Y. Zhang, Zhen Xu,

Theoretical and Computational Physics

Research Article| February 01, 2008 "Fizzics" of Bubble Growth in Beer and Champagne Youxue Zhang; Youxue Zhang Department of Geological Sciences, University of Michigan Ann Arbor, MI 48109-1005, USA E-mail: youxue@umich.edu Search for other works by this author on: GSW Google Scholar Zhengjiu Xu Zhengjiu Xu Department of Geological Sciences, University of Michigan Ann Arbor, MI 48109-1005 Search for other works by this author on: GSW Google Scholar Author and Article Information Youxue Zhang Department of Geological Sciences, University of Michigan Ann Arbor, MI 48109-1005, USA E-mail: youxue@umich.edu Zhengjiu Xu Department of Geological Sciences, University of Michigan Ann Arbor, MI 48109-1005 Publisher: Mineralogical Society of America First Online: 09 Mar 2017 Online ISSN: 1811-5217 Print ISSN: 1811-5209 © 2008 by the Mineralogical Society of America Elements (2008) 4 (1): 47–49. https://doi.org/10.2113/GSELEMENTS.4.1.47 Article history First Online: 09 Mar 2017 Cite View This Citation Add to Citation Manager Share Icon Share Facebook Twitter LinkedIn Email Permissions Search Site Citation Youxue Zhang, Zhengjiu Xu; "Fizzics" of Bubble Growth in Beer and Champagne. Elements 2008;; 4 (1): 47–49. doi: https://doi.org/10.2113/GSELEMENTS.4.1.47 Download citation file: Ris (Zotero) Refmanager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentBy SocietyElements Search Advanced Search Abstract Although beer and champagne are mostly enjoyed at leisure, the myriad physical and chemical processes in them are challenging. Furthermore, studying these processes sheds light on explosive volcanic and lake eruptions because bubble growth is a process common to all of them. We model the growth rate of rising bubbles in beer and champagne. Due to different initial gas concentrations, the eruption velocity of champagne is two orders of magnitude higher than that of CO2-based beer. In N2-based Guinness beer, bubble growth is slow, leading to smaller bubbles that can be entrained by downward flow; these are often seen as sinking bubbles. You do not have access to this content, please speak to your institutional administrator if you feel you should have access.