Foaming metals modulates their physical properties, enabling attractive applications where lightweight, low thermal conductivity or acoustic isolation are desirable. Adjusting the size of bubbles in foams is particularly relevant for targeted applications. Here we provide a method with detailed theoretical understanding how to tune aluminium melts in-situ via pressure. Our description full agre...

At Kiviks Musteri AB, situated in the southeast part of Scania, a wide variety of products based on fruits and berries, are produced. One of these products is base apple wine, which is used for the production of cider and mulled wine and also is sold to other producers of cider. A foaming problem has occurred at some customers when the cider is bottled, and this problem has been traced to the b...

Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

The increase in the invertase activity of extracts from freshly cut potato (Solanum tuberosum L.) by "foaming," caused by selective denaturation of an endogenous invertase inhibitor, did not occur in extracts made from thin disks 2 days after slicing. Rather, foaming such extracts decreased invertase activity. Apparently, the inhibitor disappeared after slicing, and the enzyme became more labil...

This paper proposes a new foaming technology (solid-state foaming) to produce structural foams from waste thermosetting resins. The proposed technology is easy and does not require specific and expensive equipments. Solid tablets are produced by cold compaction of resin powder, and foam by heating in an oven. Composite foams can be produced by mixing fillers and resin powder before the cold com...

Anaerobic digestion foaming has been encountered in several sewage treatment plants in the UK. Foaming has raised major concerns for the water companies due to significant impacts on process efficiency and operational costs. Several foaming causes have been identified over the past few years by researchers. However, the supporting experimental information is limited and in some cases absent. Th...

(1) A more convenient method for maintaining constant turbidity in the culture cell is described. (2) An improved culture cell and cell wipers which do not cause foaming are described.

in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

In hydrocracking and other foaming reactors, the foam rises to the top because it has a higher gas fraction than the bubbly mixture from which it comes. The high gas hold-up in foams is undesirable in chemical reactors because it strongly decreases the liquid residence time and in hydrocracking reactors also promotes the formation of coke. To study foams we built a cold slit bubble reactor whic...