How the Physics of Champagne Bubbles May Help Address the World's Energy Needs

Researchers in Tokyo use Japan's most powerful computer to explore the role of Ostwald ripening in the formation of bubbles -- as important in engineering as they are in celebratory toasts

Written byAmerican Institute of Physics
| 3 min read
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Uncork a bottle of champagne, and as the pressure of the liquid is abruptly removed, bubbles immediately form and then rapidly begin the process of "coarsening," in which larger bubbles grow at the expense of smaller ones.

This fundamental nonequilibrium phenomenon is known as "Ostwald ripening," and though it is most familiar for its role in bubbly beverages, it is also seen in a wide range of scientific systems including spin systems, foams and metallic alloys.

On a much larger scale, Ostwald ripening can be observed in a power-generating turbine. Most power stations rely on boilers to convert water into steam, but the phase transition involved is highly complex. During the phase transition, no one is exactly sure what's occurring inside the boiler -- especially how bubbles form.

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