This week’s Feedback column (that I write) in New Scientist magazine has four segments. Here are bits of each of them: A frothy matter — A report called “Beer foam is a carrier of aroma” may be the crushing blow beer foam aroma sceptics – if there are any – feared…. Hierarchy of dog needs — … Maslow’s […]
Arnd Leike of the University of Munich was awarded the 2002 Ig Noble Physics prize for demonstrating that beer froth obeys the mathematical Law of Exponential Decay. [Reference “Demonstration of the Exponential Decay Law Using Beer Froth,” Arnd Leike, European Journal of Physics, vol. 23, January 2002, pp. 21-26.] Since then, investigations into the decay […]
Two scientists in Japan studied how the foam on a fresh cup of espresso makes that drink so thermodynamically delicious. My “Improbable Research” column on the RealClearLife web site gives details. It begins: What’s not so hot about hot coffee —no matter how much you love it — is how quickly it cools. Two Japanese scientists noticed […]
The research on why foamy liquid (such as beer or latte) is less likely to slosh out of a cup than non-foamy liquid (such as black coffee), has now been formally published. The study is: “Damping of liquid sloshing by foams,” A. Sauret, F. Boulogne, J. Cappello, Emilie Dressaire [pictured here] and H.A. Stone, Physics of […]