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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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Management Report for Nonunion Organizations, 2021
No image captures the celebration of the end of another year as much as a frosty bottle of champagne set against a backdrop of celebration and revelry. New Years' Eve toasts are a common bond for individuals, coming together, to be optimistic about the future. Every December, thousands of bottles of champagne ring in optimism for the new year.
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No image captures the celebration of the end of another year as much as a frosty bottle of champagne set against a backdrop of celebration and revelry. New Years' Eve toasts are a common bond for individuals, coming together, to be optimistic about the future. Every December, thousands of bottles of champagne ring in optimism for the new year.
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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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Gallia préhistoire, 1968
Joffroy R. Champagne-Ardennes. In: Gallia préhistoire, tome 11, fascicule 2, 1968. pp. 337-341.
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Joffroy R. Champagne-Ardennes. In: Gallia préhistoire, tome 11, fascicule 2, 1968. pp. 337-341.
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