The presence of surfactants controls the stability of bubble chains in carbonated drinks

TL;DR

This study investigates how surfactants influence bubble chain stability in carbonated drinks, revealing that interface contamination and bubble wake dynamics determine whether chains are stable or not.

Contribution

It introduces experimental and numerical analysis showing surfactants and bubble wake effects control bubble chain stability, explaining differences between drinks like champagne and soda.

Findings

Surfactants and interface contamination affect bubble chain stability.

Reversal of lift force causes transition from stable to unstable chains.

A vorticity-based criterion predicts chain stability conditions.

Abstract

Bubbles appear when a carbonated drink is poured in a glass. Very stable bubble chains are clearly observed in champagne, showing an almost straight line from microscopic nucleation sites from which they are continuously formed. In some other drinks such as soda, such chains are not straight (not stable). Considering pair interactions for spherical clean bubbles, bubble chains should not be stable which contradicts these observations. The aim of this work is to explain the conditions for bubble chain stability. For this purpose, experiments and direct numerical simulation are conducted. The bubble size as well as the level of interface contamination are varied, to match the range of parameters in typical drinks. Both factors are shown to affect the bubble chain stability. The transition from stable to ustable behavior results from the reversal of the lift force, which is induced by the bubble wake. A criteria based on the production of vorticity at the bubble surface is proposed to identify the conditions of transition from stable to unstable bubble chains. Beyond carbonated drinks, understanding bubble clustering has impact in many two-phase problems of current importance.