Monday, November 28, 2005

Bubble study to add fizz to champagne

Article by Anna Salleh for ABC Science Online

Champagne bubbles rise to the top of the glass in a mathematical pattern that changes over time, French and Brazilian researchers say.

Associate Professor Gerard Liger-Belair, of the University of Reims, and his team report their unexpected findings in the current issue of the journal Physical Review E.

References to 'bubbles' in Scubadoc's Diving Medicine Online