{"id":188,"date":"2007-04-27T21:12:00","date_gmt":"2007-04-27T21:12:00","guid":{"rendered":"http:\/\/www.2beerguys.com\/wordpress\/?p=188"},"modified":"2008-03-15T17:23:00","modified_gmt":"2008-03-15T22:23:00","slug":"tiny-bubbles-in-my-glass","status":"publish","type":"post","link":"http:\/\/2beerguys.com\/blog\/2007\/04\/27\/tiny-bubbles-in-my-glass\/","title":{"rendered":"Tiny bubbles&#8230;. in my glass&#8230;&#8230;"},"content":{"rendered":"<p><img decoding=\"async\" align=\"right\" src=\"http:\/\/www.2beerguys.com\/images\/seanpost.jpg\" \/><\/p>\n<p>For all of those math geeks out there, here&#8217;s an article that you may enjoy.<\/p>\n<p><strong><em>Of beer and bubbles: The formula for a perfect pint<\/em><\/strong><\/p>\n<p>By Julie Steenhuysen Thu Apr 26, 9:13 AM ET<\/p>\n<p>CHICAGO (Reuters) &#8211; A mathematical formula can now predict how the frothy head on a beer changes over time, a finding that may have a wide range of commercial uses beyond pulling the perfect pint, U.S. researchers said on Wednesday.<\/p>\n<p>The formula explains how the tiny bubbles that make up foam grow &#8212; an explanation that could lead to the development of products such as metal shrink wrap.<\/p>\n<p>The possibilities include &#8220;the heat treatment of metals or even controlling (the) head on a pint of beer,&#8221; Robert MacPherson of Princeton University in New Jersey and David Srolovitz of Yeshiva University in New York report in the journal Nature.<\/p>\n<p>Foam is made up of many tiny bubbles that scientists think of as cells with boundaries. The new formula calculates how these microstructures grow.<\/p>\n<p>These tiny structures or grains are abundant in nature, making up the foam on a beach or the pebble in your shoe. They also can be found in man-made materials such as ceramics or metals.<\/p>\n<p>&#8220;What the theory does is it tells you how the size of every single bubble will evolve in time,&#8221; Srolovitz said in a telephone interview.<\/p>\n<p>David Kinderlehrer, a mathematician at Carnegie Mellon University in Pittsburgh, said the finding will help materials scientists concoct a number of newfangled materials by rearranging the grains in various materials using computer simulation.<\/p>\n<p>&#8220;It tells you how an individual grain grows by itself until something happens to it. That is very important for understanding how to process material,&#8221; Kinderlehrer said in a telephone interview.<\/p>\n<p>In metal, that means striking the right balance.<\/p>\n<p>&#8220;The strength of a metal depends on grain size. As you make smaller and smaller grains, the metal gets stronger and stronger but it also gets more brittle,&#8221; Srolovitz said.<\/p>\n<p>&#8220;For a particular application you want the grain size that represents a compromise between as strong as you can get and as brittle as you can live with,&#8221; Srolovitz said.<\/p>\n<p>Kinderlehrer said new materials now under study are batteries that do not corrode and shrink-wrap metals that could be used to repair nuclear power plants &#8212; without shutting them down.<\/p>\n<p>&#8220;A lot of things we can only imagine,&#8221; said Kinderlehrer, who wrote a commentary accompanying the study.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For all of those math geeks out there, here&#8217;s an article that you may enjoy. Of beer and bubbles: The formula for a perfect pint By Julie Steenhuysen Thu Apr 26, 9:13 AM ET CHICAGO (Reuters) &#8211; A mathematical formula can now predict how the frothy head on a beer changes over time, a finding [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[82],"tags":[],"jetpack_featured_media_url":"http:\/\/2beerguys.com\/blog\/wp-content\/uploads\/2013\/01\/seanpost55.jpg","_links":{"self":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/188"}],"collection":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/comments?post=188"}],"version-history":[{"count":0,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/188\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media\/7242"}],"wp:attachment":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media?parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/categories?post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/tags?post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}