The Surprising Science Behind Champagne Bubbles greekreporter.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from greekreporter.com Daily Mail and Mail on Sunday newspapers.
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When beer is poured into a 500-millimetre glass, somewhere between 200,000 and 2 million bubbles rise to the surface to form the foamy head.
This estimate was made by Gérard Liger-Belair and Clara Cilindre at the University of Reims Champagne-Ardenne in France, who calculated the number of tiny bubbles that form before a lager goes flat.
The team first measured the amount of carbon dioxide dissolved in 250 millilitres of lager after it was all poured into a tilted glass. They … Continue reading Subscribe now for unlimited access
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Forever counting beer bubbles - New Food Magazine newfoodmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from newfoodmagazine.com Daily Mail and Mail on Sunday newspapers.
There s up to 1.5 million bubbles in a glass of gently-poured lager, a new study reveals.
French scientists say their estimate is for a 250 ml (nearly a half-pint) glass of lager, which generally fizzes up more than ale.
The experts calculated the amount of carbon dioxide (CO2) bubbles in lager – which accounts for its creamy white froth – and imperfections in a glass that make the CO2 bubbles form.
Lager still doesn t fizz up quite as much as champagne, however – research shows there are more bubbles in the sparkling wine than lager when comparing the same volume of both drinks.
After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, they release carbon dioxide (CO2) gas, which gives the beverage a desirable tang as we take a gulp. As this image shows, 100 ml of champagne has 1 million bubbles; 250 ml of lager has up to 1.5 million bubbles. But this is dependent on tiny crevices in the