Speaker
Novosel, Bruno
(PMF)
Description
Foams represent complex soft-state systems which embody many interesting diffusion, breakage and coalescence phenomena. In our work, we have studied the properties of wet and dry foams in everyday beverages such as fizzy drinks and beer. We theoretically modelled bubble evolution with numerical models combining continuous bubble growth with stochastic bubble breakage. Using our theoretical model, we were able to predict the functional dependence of the foam height on time, which we confirmed using a repeatable experimental setup. The results show an exponential decay for dry foam systems, such as fizzy drink foam, and a power-law decay for wet foams, as in the case of beer foams.