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The role of the motion of a viscous or rheologically complex continuous liquid phase in the process of bubble formation has been investigated.
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A model, starting from the unified theory of bubble and drop formation, has been developed to predict drop sizes under flow conditions which correspond to the mixer-settler type of operation in pulsed sieve-plate extraction columns.
The amount of gas absorbed during the bubble formation process has been measured to be about 2 10% of the inlet gas phase, and is found to linearly scale with the maximum mass transfer rate.
Deep tissue isobaric counterdiffusion that may cause unwanted bubble formation or transient bubble growth has been referred to in theoretical models and demonstrated by intravascular gas formation in animals, when changing inert breathing gas from nitrogen to helium after hyperbaric air breathing.
A theoretical model for bubble formation and weeping has been developed.
Bubble Trouble A Chinese bubble has been deflated.
The bubble has been burst.
The Trump bubble has been deflated.
The Harrison and Leung model for spherical bubble formation in fluidized beds has been extended to account for the dynamics of the emulsion phase.
Bubble formation in espresso brewing has been discussed by Navarini et al. 6 It has been hypothesized that during espresso coffee brewing, the solubilization of carbon dioxide (present in the coffee bed) in water at high pressure and temperature lead to a supersaturation conditions in the beverage.
This view is compatible with a foaming occurring through bubble formation by heterogeneous nucleation and bubble rise and this has been related to the effervescence normally observed immediately after espresso preparation.
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