I introduce the spacetime foam structure by reviewing briefly the ideas of Wheeler, the topological fluctuations and the virtual black holes possibility. The contribution of Jacobson (the equation of state of the foam) is recalled. In the second part, I introduce a model of spacetime foam at the surface of the event horizon of a black hole. I apply these ideas to the calculus of the number of s...

In this study, free vibration of a foam-core orthotropic smart composite cylindrical shell (SCCS) filled with a non-viscous compressible fluid, subjected to combined electro-thermo-mechanical loads is investigated.  Piezoelectric polymeric cylindrical shell, is made from polyvinylidene fluoride (PVDF) and reinforced by armchair double walled boron nitride nanotubes (DWBNNTs). Characteristics of...

Wet foams are used in many important technologies either as end or intermediate products. However, the thermodynamic instability of wet foams leads to undesired bubble coarsening over time. Foam stability can be drastically improved by using particles instead of surfactants as foam stabilizers, since particles tend to adsorb irreversibly at the air-water interface. Recently, we presented a nove...

Microalgae are promising sources of sustainable biofuels, however high harvesting and enriching costs hamper economic competitiveness. Foam flotation––a low-cost, low-energy adsorptive bubble separation technique––may bridge this gap, yet its efficiency adoption is compromised by a perceived trade-off (based on batch operation) between two key performance indicators: recovery percentage (R%) co...

Sandwich structures used to lightweight telescope mirrors result in subsurface pore or cell-induced surface deformation (called quilting), the unsupported sub-surface regions, during diamond turning of optical surface. An alternative sandwich structure is metal foams made by melt route which have a monolithic porous-nonporous interface naturally formed gravitationally induced drainage effect. T...

Lactic acid bacteria as food ingredients, show the potential of being exploited structural building blocks in formulation colloidal foods such emulsion and foam. The present work provides approaches to using lactic combined with two components, hydroxypropyl methylcellulose (HPMC) casein sodium (CS) salt, fully replace saturated fat content whipping cream analogues. By involving both hydrophobi...

The annular foam breaker is one which uses the vacuum and shear force generated by the Coanda effect to break foam. Its effectiveness in destroying drilling foam has been test in wellbore flow simulation loop experimental stand. Experimental results showed that the operating pressure of the annular foam breaker should be larger than 0.6MPa and the stabilizers concentration of the foam drilling ...

Processing, stability and sensorial perception of food foams are tightly related to their microstructure flow behavior. Characterization corresponding physical parameters is central for product development quality control. An experimental setup enabling in-situ characterization yield stress, gas volume fraction bubble size distribution at different heights within a foam column created in commer...