Mathematicians Reinvent The Beer Widget

“Many a beer drinker will have puzzled over the following: why, when a can of beer is opened, do carbon dioxide bubbles form so slowly. Why not all at once? The study of bubble formation in carbonated drinks is a relatively new science …” (more)

[Physics arXiv Blog, 4 March]

This entry was posted on 7 March 2011 at 6:25 am and is filed under research with tags beer, bubbles, nucleation sites, widget. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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