Salud!
New Years Eve seems like a good time to look in to how bubbles in champagne work. It’s a dirty job, but someone’s got to do it. Nice to know that the scientist in charge of the experiments is taking the time to do it right, with real crystal and only the best bubbly. It just wouldn’t do to have an explanation of how the bubbles work in test tubes only to find that they work differently in real world conditions. We should all salute such dedication.
Posted at 7:05 AM