Marangoni Convection (VIDEO)
Caption
Artisans who make mezcal, a traditional Mexican spirit, have known for centuries that long-lasting bubbles on the surface of the beverage is an indicator that it has been distilled to the right alcohol level. A new study reveals the science behind why that is. In part, it has to do with what's known as the Marangoni effect. Certain chemicals in mezcal cause liquid to convect upwards into the membranes of bubbles, which helps sustain them for a longer period.
Credit
Zenit Lab / Brown University
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