Scientists have found a solution to help beer have more bubbles and less washing powder

Beer drinkers who like the taste of beer foam will soon be able to enjoy a beer whose foam extends from the top to the bottom of the beer mug. All thanks to the results of a recent study by British scientists.

Most liquids such as beer and shampoos contain some additives to create foam. And to understand how different additives can affect stable foaming, the scientists tried firing neutron beams on liquids and analyzing how they reflected.

Most liquids such as beer and shampoos contain some additives to create foam.

The team said that understanding how additives affect the structure of the foam allows developers to create the "ideal" foam for different products.

For example, a beer drinker can enjoy a foaming beer from start to finish. On the other hand, this technology can be applied to improve the formula of the detergent used in the washing machine to reduce the amount of foam when washing.

Dr Richard Campbell at the University of Manchester said: "Foam is used in many products and developers have long tried to improve them for better results. But the researchers seem to have a "They only think about the general surface characteristics, not the structure created when bubbles molecules assemble together on a bubble surface."

A beer drinker can enjoy a bubbly beer from start to finish.

Only by using neutrons can the team find an important difference. Thanks to the new measurement technique, they can know how the different additives arrange themselves on the liquid surface to create stability for the foam film.

Although understanding the state and behavior of bubbles in liquids contains only one additive, it's quite easy. But having too many additives will make it difficult to determine.

The team tested a mixture of surfactants - a compound that reduces surface tension and a polymer called polyelectrolyte , which is primarily used to produce shampoos.

For example, in beer, surfactants create a membrane around the bubbles, preventing the bubbles from bursting out by binding them to nearby air bubbles.

The researchers collected data from neutron reflection techniques and displayed them on computers. Through the data, researchers have gained more important information about the surface of the foam. This helps them easily find a way to extend the life of the foam.

Campbell emphasized: "For decades, scientists have been trying to control the life and stability of foam in liquids containing mixed additives. We believe the new method can be applied. with a range of systems, helping to develop products that interact highly with material science and the environment. "

Given the huge current retail costs of foam-containing products such as detergents or shampoos, mastering the technique of foam retention or reduction will bring enormous benefits to many chemical companies. cosmetics and drinks around the world.

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