Bubble and Foam Chemistry


Book Description

Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.




Bubbles of the Foam


Book Description




POP!


Book Description

Bubbles What are bubbles made of? Why are they always round? Read and find out about the science behind soap bubbles, and learn why bubbles always go POP!




The Physics of Foams


Book Description

Ordinary foams such as the head of a glass of beer and more exotic ones such as solid metallic foams raise many questions for the physicist and have attracted a substantial research community in recent years. The present book describes the results of extensive experiments, computer simulations, and theories in an authoritative yet informal style, making ample use of illustrations and photographs. As an introduction to the whole field of the physics of foams it puts a strong emphasis on liquids while also including solid foams. Simple, idealized models are adopted and their consequences explored. Specific topics include: structure, drainage, rheology, conductivity, and coarsening. A minimum of mathematics is used. Theory and experiment are described together at every stage. A guide to further reading is provided through carefully selected references. This is a complete and coherent introduction to the subject which no other modern text currently offers.




Universal Foam


Book Description

Physicist Sidney Perkowitz, whom the Washington Post calls "a gloriously lucid science writer," exposes the full dimensions of foam in our lives, from cappuccino to the cosmos. Foam affects the taste of beer, makes shaving easier, insulates take-out coffee cups and NASA space shuttles, controls bleeding in trauma victims, aids in drilling for oil, and captures dust particles from comets. The foam of ocean whitecaps affects Earth's climate, and astronomers believe the billions of galaxies that make up the universe rest on surfaces of immense bubbles within a gargantuan foam. From the cultural uses of foam to the cutting edge of foam research in cosmology and quantum mechanics, Perkowitz's investigations will delight readers of Henry Petroski, James Gleick and Michio Kaku.




Foams: Physics, Chemistry and Structure


Book Description

Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.




Bubbles in Food 2


Book Description

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.




Foams


Book Description

The book Foams: Theory and Industrial Applications, written by the undersigned and three collaborators and published in 1953, is still the only monograph on liquid foam in the English language. Naturally the science of foams had advanced in the intervening years so that a practically new book had to be prepared to give justice to the present state of our know ledge. This monograph has only one author and does not deal with solid foams, fire-fighting foams, and flotation, on which information is available elsewhere. The other applications of foam and its fundamental properties are reviewed at length and, whenever possible, attempts are made to reach the truth through a maze of conflicting evidence. February 1973 J. J. BIKERMAN Contents page Preface . v 1. General. Foam Films (Sections 1-22) 1 Foam Films 5 References 30 2. Formation and Structure (Sections 23-42) 33 Dispersion Methods 33 Condensation Methods 51 Foam Structure 59 References 62 3. Measurement of Foaminess (Sections 43-62) 65 Films and Bubbles 66 Foams. 76 References 94 4. Results of Foaminess Measurements (Sections 63-84) . 98 Poorly Foaming Liquids . 98 Strongly Foaming Liquids 108 Other Systems 132 References 140 5. Three-phase Foams (Sections 85-90) 149 References 157 6. Foam Drainage (Sections 91-106) 159 Experimental Data . 173 References 181 7. Mechanical Properties of Foams (Sections 107-122) 184 References 211 8. Optical Properties of Foams (Sections 123 -127) . 214 References 222 vii viii Contents 9.




Bubbles of the Foam


Book Description

DigiCat Publishing presents to you this special edition of "Bubbles of the Foam" by F. W. Bain. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.




Foam Fractionation


Book Description

Foam fractionation is a separation process in which proteins and other amphipathic species adsorb to the surface of bubbles. The bubbles are then removed from the solution in the form of foam at the top of a column. Due to its cost-effectiveness, foam fractionation has the potential for rapid commercial growth, especially in biotechnology.To assist