Talk:Science of Champagne Bubbles Explained

Original Reporting Notes
Abstract of the paper: "Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route."

From the intro: "Instabilities leading to transitions in effervescent systems are observed from biological systems to the food industry �1,2�. A striking example of the influence of transitions in degassing process is the dangerous behavior of the explosive release of CO2 from lake Nyos �3�. Moreover, the main cause of an embolism in living beings also involves bubble formation from liquids supersaturated with dissolved gas. For example, gas bubbles can nucleate and develop in the xylem, the water conducting tissue of vascular plants, which leads to a blockage of water transport �4�. A gas embolism may also arise in divers who have breathed high-pressure air, if they resurface too quickly �5�."

Excerpt 1: As time proceeds, the bubble nucleation site experiences different bubbling regimes; in A bubbles are seen generated from a period-2 bubbling regime, which is characterized by the fact that two successive bubbles rise in pairs. B Multiperiodic bubbling. As time passes, a bubbling in period 3 occurs and is shown in C. Finally, after others various changes in the bubbling regime, the nucleation site ends in a clockwork period-1 bubbling regime shown in D.

Excerpt from conclusion: In conclusion, we observed transitions from multiperiodic to single periodic bubbling regimes during the formation of sparkling bubbles. These bubbling transitions undergo a sequence known as a period-adding route, based on a model that takes into account the coupling between two dominating time scales: the bubbling frequency Fb and the frequency Fc of the gas pocket that oscillates while trapped inside the cellulose fiber’s lumen. In our model, the distribution of periodic solutions follows a sequence of different bubbling regimes, and the transitions between these different bubbling regimes depends on the ratio of the two latter frequencies, i.e., the parameter �=Fc /Fb.--BuzzSkyline 19:30, 16 September 2005 (UTC)


 * I tagged this as "not newsworthy" because it has long been known that carbon dioxide was the explanation for the bubbles. This article hasn't taught much other than that.  --Mrmiscellanious 20:59, 16 September 2005 (UTC)

The article doesn't explain that carbon dioxide is the source of the bubbles. It explains why the carbon dioxide bubbles form the patterns they do. You should read it through again.--BuzzSkyline 21:02, 16 September 2005 (UTC)

Reposted as News
I rearranged the article to make it a little more clear. --BuzzSkyline 19:27, 18 September 2005 (UTC)

Two versions
Per the style guide, I moved this article to Science of champagne bubbles explained and made a couple edits, but it looks like someone accidentally reverted this article and made changes here. What should be done? &mdash;Brent Dax (talk) 22:33, 16 September 2005 (UTC)

Nice Picture
Thanks to whoever added it. --BuzzSkyline 19:55, 18 September 2005 (UTC)

Random Comment
Anyone else think this study was just an excuse to drink copius ammounts of champagne?