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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...
Uloženo v:
| Vydáno v: | Sci Rep |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Nature Publishing Group UK
2017
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| Témata: | |
| On-line přístup: | 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 |
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