corner
corner
APS » Journals » Phys. Rev. E » Volume 72 » Issue 3
< Previous Article | Next Article >

Phys. Rev. E 72, 037204 (2005) [4 pages]

Period-adding route in sparkling bubbles

Download: PDF (313 kB) Buy this article Export: BibTeX or EndNote (RIS)

Gérard Liger-Belair1,*, Alberto Tufaile2,3, Bertrand Robillard4, Philippe Jeandet1, and José Carlos Sartorelli2
1Laboratoire d’oenologie et de Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France
2Instituto de Física, Universidade de São Paulo, Caixa Postal 66318, 05315-970, São Paulo, SP, Brazil
3Escola de Artes, Ciências e Humanidades, Universidade de São Paulo, Caixa Postal 66318, 03828-000, São Paulo, SP, Brazil
4M&C, Laboratoire de Recherches, 6 rue Croix de Bussy, 51200 Epernay, France

Received 21 February 2005; published 13 September 2005

Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route.

© 2005 The American Physical Society

URL:
http://link.aps.org/doi/10.1103/PhysRevE.72.037204
DOI:
10.1103/PhysRevE.72.037204
PACS:
05.45.−a, 47.52.+j, 83.60.Wc

*Corresponding author. Electronic address: gerard.liger-belair@univ-reims.fr

 
< Previous Article | Next Article >