Findings show how to make confined bubbles develop uniformly, instead of in their usual scattershot way
A study illuminates new mode of bacteria dispersal
Tiny bubbles of oxygen got trapped 1.6 billion years ago
Pop the bubbly and hear the quality
A dream of foam
What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne
New technique could be helpful in developing electronics and improving the efficiency of boilers
CURRENT ISSUE - May/June 2025
Joining Processes And Software For a Streamlined, Quality-First Laboratory