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Layers of Macromolecules at the Champagne/Air Interface and the Stability of Champagne Bubbles
Langmuir, 2001Adsorption layers formed at the air/degassed champagne interface were characterized by ellipsometry and by surface tension measurements of the samples diluted four times with water. Ultrafiltration of the samples showed that the adsorption layer is mainly formed by macromolecules with molecular masses in the range 104 to 105. Nonsparkling base wine was
Peron, N. +5 more
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2023
Abstract During the 1930s, a series of musical comedy films were made in the Soviet Union in which serious and popular musical styles and musicians are at first contrasted and then reconciled in an effort, the author suggests, to offer a particular vision of how music could function in the attainment of kul’turnost’, the new middle-class
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Abstract During the 1930s, a series of musical comedy films were made in the Soviet Union in which serious and popular musical styles and musicians are at first contrasted and then reconciled in an effort, the author suggests, to offer a particular vision of how music could function in the attainment of kul’turnost’, the new middle-class
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The Fizzling Foam of Champagne
Angewandte Chemie International Edition, 2012Bubble, bubble: why does champagne bubble? Why does it stop bubbling? Does the vintage affect its fizz? Chemistry can answer these and other questions about the wine that is so often associated with celebrations and anniversaries.
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Perceptual and Motor Skills, 1988
The high hat illusion found in Professor Carr's Psychology: A Stitdy of Mmtd Life (1925, pp. 157-158) strudc me at first sight as a very effective fusion of MiillerLyer's "paradox" ( 1889) and William Wundt's horizontal-vertical illusion ( 1859). On second thought, I realized that it was not only the best textbook illustration I had ever come across on
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The high hat illusion found in Professor Carr's Psychology: A Stitdy of Mmtd Life (1925, pp. 157-158) strudc me at first sight as a very effective fusion of MiillerLyer's "paradox" ( 1889) and William Wundt's horizontal-vertical illusion ( 1859). On second thought, I realized that it was not only the best textbook illustration I had ever come across on
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2022
AbstractUsing as point of departure two common terms, ‘champagne’ and ‘algorithm’, which, as loanwords, have found their way into the vocabularies of languages around the world, this chapter lays the groundwork for a sociology of language grounded in mobility. As argued in this chapter, such an approach not only does justice to the processual nature of
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AbstractUsing as point of departure two common terms, ‘champagne’ and ‘algorithm’, which, as loanwords, have found their way into the vocabularies of languages around the world, this chapter lays the groundwork for a sociology of language grounded in mobility. As argued in this chapter, such an approach not only does justice to the processual nature of
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2021
This chapter highlights the extent of French economic success in the mid-nineteenth century, providing a deeper understanding of the sources of French imperial expansion. The French empire of taste was not a purely capitalistic enterprise. It pursued profit, but also power and prestige. The chapter explores the cultural, political, and economic origins
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This chapter highlights the extent of French economic success in the mid-nineteenth century, providing a deeper understanding of the sources of French imperial expansion. The French empire of taste was not a purely capitalistic enterprise. It pursued profit, but also power and prestige. The chapter explores the cultural, political, and economic origins
openaire +1 more source