Not Saussure

October 24, 2006

An important scientific discovery

Filed under: Food — notsaussure @ 2:04 am

Bubbly is no secret to science. When you pop a Champagne cork, yeasts ferment sugars and form carbon dioxide gas.

The Bubbly


The bubbles in the lab that led to the discovery.
Image © Gérard Liger-Belair, University of Reims.Used with permission. Research published in the Journal of
Agricultural and Food Chemistry
(2006, vol 54, pages 6989-3994)

But only recently has a solution to spirit’smysterious gas “trains”—the tiny beads of rising air that gives champagne its sparkle—bubbled to the surface.

But only recently has a solution to spirit’s mysterious gas “trains”—the tiny beads of rising air that gives champagne its sparkle—bubbled to the surface.

LiveScience.com – Champagne Bubble Mystery Solved

LiveScience also provides answers to many more of life’s mysteries, including How People Walk on Fire, Why Knuckles Crack and Joints Creak and Why Giraffes Don’t Get Dizzy

Technorati tags: ,

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: