Wednesday, 24 April 2019

tiny bubbles

The burst of effervescence, the formula and trial plus error that has accompanied the process of producing and perfecting fizzy drinks since the discovery of fermentation is an intersectional testament to human endeavour and appreciating the physics, cultivation and rigours of design that goes into harnessing the power and pressure of carbonation makes toasting all the more profound. 
Bubbles are a spontaneous nucleation of gas dissolved in the liquid, agitated to achieve atmospheric parity with what’s within the bottle and glass with what’s without, dithering at the surface due to what’s called the Marangoni effect, a convective property of surface tension that’s also responsible for ‘tears’ or ‘curtains’ of wine no matter how neatly a glass is poured. Visit Æon Magazine at the link above to indulge in more refreshing contemplation on matter, motion and behaviour.