ロード中...
Unveiling CO(2) heterogeneous freezing plumes during champagne cork popping
Cork popping from clear transparent bottles of champagne stored at different temperatures (namely, 6, 12, and 20 °C) was filmed through high-speed video imaging in the visible light spectrum. During the cork popping process, a plume mainly composed of gaseous CO(2) with traces of water vapour freely...
保存先:
| 出版年: | Sci Rep |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2017
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5599640/ https://ncbi.nlm.nih.gov/pubmed/28912451 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-10702-6 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|