Health Issue: Bubbles hold the Secret

Bubbles hold the secret

to tastier ice-creams

Sydney:  Scientists seem to have unravelled a secret - how bubbles bounce apart and fuse together. It could open the way to superior and better tasting ice cream and champagne and also increase efficiency in the mining industry.

     A team of chemical engineers, chemists and mathematicians led by Raymond Dagastine, professor in chemical and biomolecular engineering/ University of Melbourne (UM) are measuring the force between bubbles during a collision.

       "By understanding how bobbles bounce off each other and mould together, we will be able to improve things like the stability of ice-cream and the stability of bubbles in champagne," says Dagastine.

       "The findings could also be used to improve water treatment, and increase efficiency in mining industry."