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So when you whisk in a copper bowl, the "copper ions interact with the proteins in the egg whites and make it a more stable foam," giving you those perfect meringue peaks.
Larger half time of generated foam corresponds to a more stable foam.
The more stable foam was observed in presence of crude oil by the surfactant blend of 0.6 % AOS + 0.6 % LMDO as compared to individual surfactant of 0.6 % AOS.
From the oil recovery results, it was found that the surfactants which produce more stable foam were also effective in the oil recovery performance.
The presence of synthetic surfactants and natural soaps assists in further lowering of IFT to ultra-low value (< 0.01 mN/m) resulting in the formation of more stable foam which in turn increases the oil recovery efficiency.
However, by adding washwater to the free surface of the foam we created a wetter and more stable foam that (1) exhibits a high liquid fraction and therefore avoids film saturation, and (2) creates greater liquid advection past the gas-liquid surfaces, thereby enhancing the mass transfer coefficient.
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When egg whites are beaten in an unlined copper bowl, the eggs' proteins bond with acids in the copper, creating a stronger, more stable egg-white foam than can be achieved in a nonreactive bowl.
Based on the findings, more oil recoveries can be achieved by more stable NP-CO2 foams.
Additionally, foam of ultrasonicated SOP was more stable after 60 min.
The short-term stability and relatively low viscosity of CO2 foam motivate the researchers to find a more stable fluid.
In contrast, large globular protein molecules unfold very slowly and, thus, produce foam of lower volumes and with smaller but more stable bubbles [21].
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