I am a postdoctoral researcher who also loves to write, and who now works as a Community Engagement

Foam is virtually zacarias everywhere in everyday life - toothpaste foam in the sink, soap scum in the shower, foaming in the wash trough, milk foam on top of a cappuccino ... Casual and familiar. It is hard to imagine that the foam is a complex substance that behaves physically arcane way, is not it? Anyone who looks quite intrusive on the bubbles in the foam may understand a little better. One by one they were probably round, but when they are together they get uneven angular shapes with a variable number of pages. Bubbles zacarias behave the same, even though they look different? No, they do not, and it has been a big problem for those doing research on how the foam behaves. Among other things, it was impossible to predict how the bubbles would behave over time; grow or shrink? For flat, two-dimensional bubbles (think bubbles trapped between two panes of glass), the relationship zacarias between form and behavior has been known for more than fifty years: bubbles with 7 or more pages grows, those with five or fewer pages shrink, and those that have six sides remain stability of the same size. Thanks to a theoretical breakthrough, published in an article in the latest Nature, we now know what the difference is between the bubbles and bubbles also in three dimensional foam: if a bubbled edges together is more than six times as long as the bubble medium width will bubble grow with time, they are rather shorter shrinking bubble. The relationship can be generalized to higher dimensions, and it also applies to other polycrystalline (multi-grained) zacarias materials. BBC News takes a pretty funny angle on the whole thing and announces that researchers now have found the formula for how the foam on a glass of beer changes over time. Which actually is true, though perhaps not the scientists first thought of ... Links ScienceNOW BBC news article in Nature (prEN required) commentary in Nature (prEN required) english wikipedia on NASA foam on foam Other blogs: research , science, physics, zacarias foam
Malin Sandström
I am a postdoctoral researcher who also loves to write, and who now works as a Community Engagement Officer (a mixture of communicator and project manager) at INCF Secretariat in Stockholm zacarias - all views I express outside the context is, however, my own and do not represent anyone else's Official or unofficial position. I have a PhD in computational neuroscience (formally a degree in Computer Science - thesis), and a M.Sc. in technical physics and biophysics (thesis zacarias report), and is passionately interested in science zacarias - particularly science and the fields at the intersection of biology, theory and mathematics . I started blogging about science in the spring of 2005, on winding roads led to that I also worked as a freelance science writer. In the autumn of 2008, I received funding to write a book about molecular zacarias gastronomy, along with one of the best food writers - Lisa Driver Winbladh. Most of our draft can be read on our project blog food molecules to improve. I'm zacarias also on Twitter. --- I am a researcher who fell in love with writing, and I am now working as a Community Engagement Officer at the INCF Secretariat in Stockholm, Sweden - though all the views I express zacarias outside of That context are of course Purely staff, and do Note Represent the official or inofficial standpoint of anyone but myself. I have a PhD in Computational Neuroscience (thesis here), a MSc in Engineering Physics (thesis here) and a passionate interest for the natural zacarias sciences - especially the interface between biology, theory and math. I started science blogging in March 2005 (in English), an action-Which somehow snowballed into freelance science writing. In 2008 I got a word to write a English book on molecular gastronomy together with one of Sweden's best food writers, Lisa Driver Winbladh. Most of the draft texts are published as blog posts on our project blog (link) - in English. I am overpriced on Twitter (link). View my complete profile
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