| Topic: |
Religions > Atheism |
| User: |
"" |
| Date: |
01 May 2007 07:33:17 PM |
| Object: |
Maths cracks beer froth mystery |
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
Mathematicians have come up with a formula that predicts how the head
on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager
quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could
also have applications in metallurgy, say the authors.
Details of the work by mathematicians in the US appear in the journal
Nature.
Beer foam, as well as metals and ceramics - for which the formula also
works, is a cellular structure comprising networks of gas-filled
bubbles separated by liquid.
The walls of these bubbles move as a result of surface tension. The
speed at which the walls move is proportional to the curvature of the
bubbles.
As a result of this movement, the bubbles merge and the structure
"coarsens", meaning that the foam settles and eventually disappears.
Bubble speed
The research extends work by computer pioneer John von Neumann, who in
1952 devised an equation to explain what happens to cellular stuctures
in two dimensions.
Until now, nobody had been able to prove that von Neumann's result
worked at higher dimensions.
Writing in Nature, Robert MacPherson, from the Institute for Advanced
Study in Princeton, New Jersey, and David Srolovitz, from Yeshiva
University in New York, describe an equation that works in three
dimensions, as well as four, five and six dimensions.
"What happens in beer is the small bubbles shrink; the big bubbles
grow," Professor Srolovitz told BBC News.
"Eventually, the big bubbles pop - although they pop for slightly
different reasons. On Earth, there's gravity and the liquid that's
within the walls tends to drain out back into the beer. The walls get
thinner and thinner and eventually they pop."
Grain size
Asked why some beers such as Guinness have a creamy head that persists
longer than those of many lagers, Professor Srolovitz explained:
"What this theory does is tell you how every single bubble in the
froth will evolve. There are some materials properties that go into
the final equation.
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
But the equation can be applied to other materials, in particular,
metals and ceramics.
Most engineered materials, including metals and ceramics are
polycrystalline - that is, they are composed of many small crystalline
grains which are separated by boundaries.
If, for example, a piece of metal is heated in a furnace, the average
size of the metal grains grows.
The small grains will disappear, while the big ones will grow, due to
changes in the boundaries between individual grains. Exactly the same
mathematics can be used to describe this process as describes the
evolution of froth on a pint of beer.
The work could help scientists develop improved materials.
.
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| User: "Michael Gray" |
|
| Title: Re: Maths cracks beer froth mystery |
01 May 2007 09:01:24 PM |
|
|
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
Mathematicians have come up with a formula that predicts how the head
on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager
quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could
also have applications in metallurgy, say the authors.
Details of the work by mathematicians in the US appear in the journal
Nature.
Beer foam, as well as metals and ceramics - for which the formula also
works, is a cellular structure comprising networks of gas-filled
bubbles separated by liquid.
The walls of these bubbles move as a result of surface tension. The
speed at which the walls move is proportional to the curvature of the
bubbles.
As a result of this movement, the bubbles merge and the structure
"coarsens", meaning that the foam settles and eventually disappears.
Bubble speed
The research extends work by computer pioneer John von Neumann, who in
1952 devised an equation to explain what happens to cellular stuctures
in two dimensions.
Until now, nobody had been able to prove that von Neumann's result
worked at higher dimensions.
Writing in Nature, Robert MacPherson, from the Institute for Advanced
Study in Princeton, New Jersey, and David Srolovitz, from Yeshiva
University in New York, describe an equation that works in three
dimensions, as well as four, five and six dimensions.
"What happens in beer is the small bubbles shrink; the big bubbles
grow," Professor Srolovitz told BBC News.
"Eventually, the big bubbles pop - although they pop for slightly
different reasons. On Earth, there's gravity and the liquid that's
within the walls tends to drain out back into the beer. The walls get
thinner and thinner and eventually they pop."
Grain size
Asked why some beers such as Guinness have a creamy head that persists
longer than those of many lagers, Professor Srolovitz explained:
"What this theory does is tell you how every single bubble in the
froth will evolve. There are some materials properties that go into
the final equation.
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
But the equation can be applied to other materials, in particular,
metals and ceramics.
Most engineered materials, including metals and ceramics are
polycrystalline - that is, they are composed of many small crystalline
grains which are separated by boundaries.
If, for example, a piece of metal is heated in a furnace, the average
size of the metal grains grows.
The small grains will disappear, while the big ones will grow, due to
changes in the boundaries between individual grains. Exactly the same
mathematics can be used to describe this process as describes the
evolution of froth on a pint of beer.
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
--
.
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| User: "johac" |
|
| Title: Re: Maths cracks beer froth mystery |
02 May 2007 12:36:24 AM |
|
|
In article <r5sf33psoo8205sabahli39vqj7v457t7m@4ax.com>,
Michael Gray <mikegray@newsguy.com> wrote:
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
Mathematicians have come up with a formula that predicts how the head
on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager
quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could
also have applications in metallurgy, say the authors.
Details of the work by mathematicians in the US appear in the journal
Nature.
Beer foam, as well as metals and ceramics - for which the formula also
works, is a cellular structure comprising networks of gas-filled
bubbles separated by liquid.
The walls of these bubbles move as a result of surface tension. The
speed at which the walls move is proportional to the curvature of the
bubbles.
As a result of this movement, the bubbles merge and the structure
"coarsens", meaning that the foam settles and eventually disappears.
Bubble speed
The research extends work by computer pioneer John von Neumann, who in
1952 devised an equation to explain what happens to cellular stuctures
in two dimensions.
Until now, nobody had been able to prove that von Neumann's result
worked at higher dimensions.
Writing in Nature, Robert MacPherson, from the Institute for Advanced
Study in Princeton, New Jersey, and David Srolovitz, from Yeshiva
University in New York, describe an equation that works in three
dimensions, as well as four, five and six dimensions.
"What happens in beer is the small bubbles shrink; the big bubbles
grow," Professor Srolovitz told BBC News.
"Eventually, the big bubbles pop - although they pop for slightly
different reasons. On Earth, there's gravity and the liquid that's
within the walls tends to drain out back into the beer. The walls get
thinner and thinner and eventually they pop."
Grain size
Asked why some beers such as Guinness have a creamy head that persists
longer than those of many lagers, Professor Srolovitz explained:
"What this theory does is tell you how every single bubble in the
froth will evolve. There are some materials properties that go into
the final equation.
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
But the equation can be applied to other materials, in particular,
metals and ceramics.
Most engineered materials, including metals and ceramics are
polycrystalline - that is, they are composed of many small crystalline
grains which are separated by boundaries.
If, for example, a piece of metal is heated in a furnace, the average
size of the metal grains grows.
The small grains will disappear, while the big ones will grow, due to
changes in the boundaries between individual grains. Exactly the same
mathematics can be used to describe this process as describes the
evolution of froth on a pint of beer.
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
--
Yeah like when I was in grad school I spent a good deal of time studying
the chemical composition of the various brews served in Kelly's bar,
across the street from NYU.
--
John #1782
"We should always be disposed to believe that which appears to us to be
white is really black, if the hierarchy of the church so decides."
- Saint Ignatius Loyola (1491-1556) Founder of the Jesuit Order.
.
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| User: "stoney" |
|
| Title: Re: Maths cracks beer froth mystery |
15 May 2007 08:25:17 PM |
|
|
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
Mathematicians have come up with a formula that predicts how the head
on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager
quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could
also have applications in metallurgy, say the authors.
Details of the work by mathematicians in the US appear in the journal
Nature.
Beer foam, as well as metals and ceramics - for which the formula also
works, is a cellular structure comprising networks of gas-filled
bubbles separated by liquid.
The walls of these bubbles move as a result of surface tension. The
speed at which the walls move is proportional to the curvature of the
bubbles.
As a result of this movement, the bubbles merge and the structure
"coarsens", meaning that the foam settles and eventually disappears.
Bubble speed
The research extends work by computer pioneer John von Neumann, who in
1952 devised an equation to explain what happens to cellular stuctures
in two dimensions.
Until now, nobody had been able to prove that von Neumann's result
worked at higher dimensions.
Writing in Nature, Robert MacPherson, from the Institute for Advanced
Study in Princeton, New Jersey, and David Srolovitz, from Yeshiva
University in New York, describe an equation that works in three
dimensions, as well as four, five and six dimensions.
"What happens in beer is the small bubbles shrink; the big bubbles
grow," Professor Srolovitz told BBC News.
"Eventually, the big bubbles pop - although they pop for slightly
different reasons. On Earth, there's gravity and the liquid that's
within the walls tends to drain out back into the beer. The walls get
thinner and thinner and eventually they pop."
Grain size
Asked why some beers such as Guinness have a creamy head that persists
longer than those of many lagers, Professor Srolovitz explained:
"What this theory does is tell you how every single bubble in the
froth will evolve. There are some materials properties that go into
the final equation.
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
But the equation can be applied to other materials, in particular,
metals and ceramics.
Most engineered materials, including metals and ceramics are
polycrystalline - that is, they are composed of many small crystalline
grains which are separated by boundaries.
If, for example, a piece of metal is heated in a furnace, the average
size of the metal grains grows.
The small grains will disappear, while the big ones will grow, due to
changes in the boundaries between individual grains. Exactly the same
mathematics can be used to describe this process as describes the
evolution of froth on a pint of beer.
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
.
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| User: "Michael Gray" |
|
| Title: Re: Maths cracks beer froth mystery |
16 May 2007 02:49:29 AM |
|
|
On Tue, 15 May 2007 18:25:17 -0700, stoney <> wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
Mathematicians have come up with a formula that predicts how the head
on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager
quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could
also have applications in metallurgy, say the authors.
Details of the work by mathematicians in the US appear in the journal
Nature.
Beer foam, as well as metals and ceramics - for which the formula also
works, is a cellular structure comprising networks of gas-filled
bubbles separated by liquid.
The walls of these bubbles move as a result of surface tension. The
speed at which the walls move is proportional to the curvature of the
bubbles.
As a result of this movement, the bubbles merge and the structure
"coarsens", meaning that the foam settles and eventually disappears.
Bubble speed
The research extends work by computer pioneer John von Neumann, who in
1952 devised an equation to explain what happens to cellular stuctures
in two dimensions.
Until now, nobody had been able to prove that von Neumann's result
worked at higher dimensions.
Writing in Nature, Robert MacPherson, from the Institute for Advanced
Study in Princeton, New Jersey, and David Srolovitz, from Yeshiva
University in New York, describe an equation that works in three
dimensions, as well as four, five and six dimensions.
"What happens in beer is the small bubbles shrink; the big bubbles
grow," Professor Srolovitz told BBC News.
"Eventually, the big bubbles pop - although they pop for slightly
different reasons. On Earth, there's gravity and the liquid that's
within the walls tends to drain out back into the beer. The walls get
thinner and thinner and eventually they pop."
Grain size
Asked why some beers such as Guinness have a creamy head that persists
longer than those of many lagers, Professor Srolovitz explained:
"What this theory does is tell you how every single bubble in the
froth will evolve. There are some materials properties that go into
the final equation.
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
But the equation can be applied to other materials, in particular,
metals and ceramics.
Most engineered materials, including metals and ceramics are
polycrystalline - that is, they are composed of many small crystalline
grains which are separated by boundaries.
If, for example, a piece of metal is heated in a furnace, the average
size of the metal grains grows.
The small grains will disappear, while the big ones will grow, due to
changes in the boundaries between individual grains. Exactly the same
mathematics can be used to describe this process as describes the
evolution of froth on a pint of beer.
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
--
.
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| User: "stoney" |
|
| Title: Re: Maths cracks beer froth mystery |
20 May 2007 10:37:18 AM |
|
|
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
.
|
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| User: "Michael Gray" |
|
| Title: Re: Maths cracks beer froth mystery |
20 May 2007 07:50:54 PM |
|
|
On Sun, 20 May 2007 08:37:18 -0700, stoney <> wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
--
.
|
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| User: "stoney" |
|
| Title: Re: Maths cracks beer froth mystery |
26 May 2007 01:32:49 PM |
|
|
On Mon, 21 May 2007 10:20:54 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sun, 20 May 2007 08:37:18 -0700, stoney < > wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
Those who can see can.
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
.
|
|
|
| User: "Michael Gray" |
|
| Title: Re: Maths cracks beer froth mystery |
26 May 2007 07:24:31 PM |
|
|
On Sat, 26 May 2007 11:32:49 -0700, stoney <> wrote:
- Refer: <r9vg539osgb43dlpeh5u2jkkr1u9ajordd@4ax.com>
On Mon, 21 May 2007 10:20:54 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sun, 20 May 2007 08:37:18 -0700, stoney < > wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
Those who can see can.
Those who can not see, feel, d'ya ken?
--
.
|
|
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| User: "stoney" |
|
| Title: Re: Maths cracks beer froth mystery |
31 May 2007 11:05:16 AM |
|
|
On Sun, 27 May 2007 09:54:31 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sat, 26 May 2007 11:32:49 -0700, stoney < > wrote:
- Refer: <r9vg539osgb43dlpeh5u2jkkr1u9ajordd@4ax.com>
On Mon, 21 May 2007 10:20:54 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sun, 20 May 2007 08:37:18 -0700, stoney < > wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
Those who can see can.
Those who can not see, feel, d'ya ken?
AKA Louis Braille.
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
.
|
|
|
| User: "Michael Gray" |
|
| Title: Re: Maths cracks beer froth mystery |
31 May 2007 07:22:36 PM |
|
|
On Thu, 31 May 2007 09:05:16 -0700, stoney <> wrote:
- Refer: <ogst53h78s5d059pjp0abcdmr481fj9tbq@4ax.com>
On Sun, 27 May 2007 09:54:31 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sat, 26 May 2007 11:32:49 -0700, stoney < > wrote:
- Refer: <r9vg539osgb43dlpeh5u2jkkr1u9ajordd@4ax.com>
On Mon, 21 May 2007 10:20:54 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sun, 20 May 2007 08:37:18 -0700, stoney < > wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
Those who can see can.
Those who can not see, feel, d'ya ken?
AKA Louis Braille.
Not Louis de Broglie?
--
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| User: "stoney" |
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| Title: Re: Maths cracks beer froth mystery |
01 Jun 2007 10:41:53 AM |
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On Fri, 01 Jun 2007 09:52:36 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Thu, 31 May 2007 09:05:16 -0700, stoney < > wrote:
- Refer: <ogst53h78s5d059pjp0abcdmr481fj9tbq@4ax.com>
On Sun, 27 May 2007 09:54:31 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sat, 26 May 2007 11:32:49 -0700, stoney < > wrote:
- Refer: <r9vg539osgb43dlpeh5u2jkkr1u9ajordd@4ax.com>
On Mon, 21 May 2007 10:20:54 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Sun, 20 May 2007 08:37:18 -0700, stoney < > wrote:
- Refer: <8oq0539dbv84a6f6vsrrdse3i8ia2jpd42@4ax.com>
On Wed, 16 May 2007 17:19:29 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 15 May 2007 18:25:17 -0700, stoney < > wrote:
- Refer: <9bnk435l1inf960blb0ffkmea5bro313t1@4ax.com>
On Wed, 02 May 2007 11:31:24 +0930, Michael Gray <mikegray@newsguy.com>
wrote in alt.atheism
On Tue, 01 May 2007 17:33:17 -0700, wrote:
- Refer: <jtmf3350eej0t5i8c5mo7va463qtfmksuj@4ax.com>
http://news.bbc.co.uk/2/hi/science/nature/6592693.stm
Thursday, 26 April 2007, 01:46 GMT 02:46 UK
Maths cracks beer froth mystery
[]
The work could help scientists develop improved materials.
And people used to wonder why when doing my math degree, I used to
conduct most of my research at the Uni Bar.
Now you doubting Thomases know!
And her stage name was 'Bubbles'......
Uncanny!!
You should see her can can.....
Hasn't everyone?
Those who can see can.
Those who can not see, feel, d'ya ken?
AKA Louis Braille.
Not Louis de Broglie?
No. He waved when he passed by....
--
Atheist n A person to be pitied in that he is
unable to believe things for which there is
no evidence, and who has thus deprived himself of
a convenient means of feeling superior to others.
—Chaz Bufe, The American Heretic’s Dictionary
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| User: "raven1" |
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| Title: Re: Maths cracks beer froth mystery |
01 May 2007 09:18:54 PM |
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On Tue, 01 May 2007 17:33:17 -0700, wrote:
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
I'd say it's probably due to draught Guinness being carbonated by
Nitrogen as well as the CO2 which carbonates normal beers.
--
"O Sybilli, si ergo
Fortibus es in ero
O Nobili! Themis trux
Sivat sinem? Causen Dux"
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| User: "G-Ride" |
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| Title: Re: Maths cracks beer froth mystery |
01 May 2007 10:27:24 PM |
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"raven1" <quoththeraven@nevermore.com> wrote in message
news:t2tf33plaltab3l1d8vplc3608hlp3rffc@4ax.com...
On Tue, 01 May 2007 17:33:17 -0700, wrote:
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
I'd say it's probably due to draught Guinness being carbonated by
Nitrogen as well as the CO2 which carbonates normal beers.
--
Whatever the cause, it is nice that a pint of guinness will let you keep
track of how many drinks you've taken from the glass.
--
Aloha, G-Ride
The force that's forcing you to feel like busting up a Starbucks.
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| User: "Michael Gray" |
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| Title: Re: Maths cracks beer froth mystery |
02 May 2007 04:14:14 AM |
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On Tue, 01 May 2007 22:18:54 -0400, raven1
<quoththeraven@nevermore.com> wrote:
- Refer: <t2tf33plaltab3l1d8vplc3608hlp3rffc@4ax.com>
On Tue, 01 May 2007 17:33:17 -0700, wrote:
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
I'd say it's probably due to draught Guinness being carbonated by
Nitrogen as well as the CO2 which carbonates normal beers.
This conundrum needs some extra (extensive) in-depth (subsidised)
scientific research.
--
.
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| User: "raven1" |
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| Title: Re: Maths cracks beer froth mystery |
02 May 2007 02:44:42 PM |
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On Wed, 02 May 2007 18:44:14 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
On Tue, 01 May 2007 22:18:54 -0400, raven1
<quoththeraven@nevermore.com> wrote:
- Refer: <t2tf33plaltab3l1d8vplc3608hlp3rffc@4ax.com>
On Tue, 01 May 2007 17:33:17 -0700, wrote:
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
I'd say it's probably due to draught Guinness being carbonated by
Nitrogen as well as the CO2 which carbonates normal beers.
This conundrum needs some extra (extensive) in-depth (subsidised)
scientific research.
I quite agree. Where shall I apply for a grant?
--
"O Sybilli, si ergo
Fortibus es in ero
O Nobili! Themis trux
Sivat sinem? Causen Dux"
.
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| User: "Michael Gray" |
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| Title: Re: Maths cracks beer froth mystery |
02 May 2007 07:42:02 PM |
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On Wed, 02 May 2007 15:44:42 -0400, raven1
<quoththeraven@nevermore.com> wrote:
- Refer: <9gqh33hip8appu44i6nahunkbuql7rek2t@4ax.com>
On Wed, 02 May 2007 18:44:14 +0930, Michael Gray
<mikegray@newsguy.com> wrote:
On Tue, 01 May 2007 22:18:54 -0400, raven1
<quoththeraven@nevermore.com> wrote:
- Refer: <t2tf33plaltab3l1d8vplc3608hlp3rffc@4ax.com>
On Tue, 01 May 2007 17:33:17 -0700, wrote:
"So for beer, it will be the diffusivity of the gas in that little
liquid layer that's in the wall of the bubble. Another is the surface
tension.
He added: "I don't know the tricks that Guinness uses; they could be
adding a little surfactant to get the head just right. That is just
pure speculation on my part."
I'd say it's probably due to draught Guinness being carbonated by
Nitrogen as well as the CO2 which carbonates normal beers.
This conundrum needs some extra (extensive) in-depth (subsidised)
scientific research.
I quite agree. Where shall I apply for a grant?
Oh no, I don't think it includes Grant's Whisky!
I'd apply to the Guinness Book of Records first.
Or Robert J. Hawke: Atheist, one time holder of the world record for
Beer drinking, and Prime Minister of Australia. (In that order)
Ah, those were the days!
Now we have a tea-total Christian lap-dog for Dubya. :P
--
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