Making Antibubbles in Beer from Belgium
An anonymous reader writes "About.com reports on "Antibubbles in beer from Belgium". Scientists in Belgium have studied the movement of antibubbles (the exact opposite of regular bubbles) in Flemish beer. They found that the beer was very similar, but not the same as, dishwater.
You can also learn how to make antibubbles in your kitchen from soapy water."
Of course, some beers are more like dishwater than others.
Don't anthropomorphize computers, they don't like it.
But does the beer explode?
In Soviet russia, only old Koreans profit from pictures of Natalie Portman stored on Beowulf Clusters.
I'm off to the liquor store, then -- in the name of science, of course!
When we remember we are all mad, the mysteries disappear and life stands explained.
Mark Twain
How about making dishwater that tastes like beer?
When anger rises, think of the consequences.
Confucius (551 BC - 479 BC)
Antimatter Beer? That's a hell of a bite.
And why did you staple the trout to the RAM?
Do the antibubbles make you antidrunk?? or just antisocial?
Food not Bombs is a nice platitude but it breaks down when you notice that the Bombees are usually well fed
Will the Slashdot reporting on SCO ever cease?
For anyone who's seen a slow motion video of a bubble bursting, that sounds like it looks very similar. The whole forming and bursting of antibubbles is interesting, because from the articles it sounds like they're very similar to normal bubbles. That seems like it would imply some kind of air-counterpart to surface tension.
At least looking at the picture for makign antibubbles with dishwater, these merely look like bicelles. Basically, the detergents line up so that their hydrophobic tails interact and their hydrophilic head groups form a barrier on each side, just like a lipid bilayer in a cell membrane. Air is in the tail layer, and water inside and outside.
An antibubble is a droplet of fluid surrounded by an gasseous membrane, as opposed to a fluid membrane around air. Of course, creating a gasseous membrane is a much more difficult proposition than creating a fluid membrane, which is why this is such an interesting discovery. (well, that and because it relates science and beer...)
When discussing the death of the antibubble, Dr. Dorbolo states:
Wouldn't an antibubble just decompose to form a regular bubble of gas within the liquid? Or is he saying that the gas is re-dissolved into the beer?