{"id":2502,"date":"2020-01-16T09:44:54","date_gmt":"2020-01-16T09:44:54","guid":{"rendered":"https:\/\/www.mub.eps.manchester.ac.uk\/science-engineering\/?p=2502"},"modified":"2023-06-21T09:23:41","modified_gmt":"2023-06-21T08:23:41","slug":"why-uom-chemists-are-all-in-a-lather","status":"publish","type":"post","link":"https:\/\/www.mub.eps.manchester.ac.uk\/science-engineering\/2020\/01\/16\/why-uom-chemists-are-all-in-a-lather\/","title":{"rendered":"Why UoM chemists are all in a lather"},"content":{"rendered":"

No head on your beer? No froth on your coffee? No bubble in your bath? It may not be earth-shatteringly awful when it happens, but it sure is disappointing.<\/p>\n

Luckily, researchers at The University of Manchester have made a breakthrough that could help bartenders make the perfect head of beer that lasts all the way to the end of your pint \u2013 just in time for Dry January! Oh\u2026<\/p>\n

Foam-mo<\/strong><\/p>\n

\"Two<\/p>\n

Foams are vital to a whole range of products and applications. It\u2019s not just foam party promoters and bubble bath manufacturers who get in a lather about delivering good lather.<\/p>\n

In fact, foam can play an integral role in extinguishing fires, cleaning up oil spills, filling cavities and unblocking drains. And of course, it\u2019s also an important ingredient in a much-needed cappuccino at the start of the day and a relaxing bubble bath (or pint) at the end of the day.<\/p>\n

Foams created by liquids that contain a single additive \u2013 a substance added to something in order to produce a specific effect, such as preservation \u2013 are relatively simple, which means their behaviour is easily understood and predictable.<\/p>\n

However, where two or more additives are included, the waters become a little murkier. Thankfully, a team of chemists at The University of Manchester have made an important breakthrough in this understanding.<\/p>\n

When does the bubble burst?<\/strong><\/p>\n

\"Foam\"<\/p>\n

\u201cFor decades scientists have tried to get a handle on how to control reliably the lifetime and stability of foams made from liquids that contain mixed additives,\u201d says Dr Richard Campbell \u2013 Lead Researcher of the study, which was published last month in the journal Chemical Communications<\/a>.<\/p>\n

\u201cWhile the behaviour of foams made up with just one additive is quite well understood, as soon as mixtures like those used in products were studied, the results from research studies failed to paint a consistent picture,\u201d he explains. \u201cThis is important, as some products benefit from foams that are ultra-stable and others from foams that are very unstable.\u201d<\/p>\n

The team devised a structural approach that rationalised the foam film stability of polyelectrolyte\/surfactant mixtures using neutron reflectivity data. This gave them a new insight into the behaviour of the foams \u2013 namely that the \u201cprovision of electrostatic or steric stabilization in thin foam films is related to the spatial distributions of molecules interacting from opposing air\/water interfaces\u201d.<\/p>\n

In layman\u2019s terms, the team found they were able to relate the stability of the foam\u2019s film to the surface arrangement of the additives \u2013 the liquid coating of the air bubble that prevents it from bursting.<\/p>\n

Bring the bubbly<\/strong><\/p>\n

\"Coffee<\/p>\n

This insight could help product manufacturers mould and modify chemical elements in order to create exactly the right kind of foam \u2013 or lack of. For example, it could allow manufacturers to design washing detergents that do not produce excess foam \u2013 as the foam can prevent the clothes being cleaned properly.<\/p>\n

\u201cIt was only through our use of neutrons at a world-leading facility [the Institut Laue-Langevin in France] that it was possible to make this advance, because only this measurement technique could tell us how the different additives arrange themselves at the liquid surface to provide foam film stability,\u201d Dr Campbell explains.<\/p>\n

The researchers now hope the insight will assist in the development of new products that have impact in the field of materials science, and that benefit the environment.<\/p>\n

Someone pass us the bubbly!<\/p>\n

Liked this? Then be sure to\u00a0<\/strong>subscribe on our homepage<\/strong><\/a>\u00a0to keep up to date with all the latest posts from The Hub.<\/strong><\/p>\n

 <\/p>\n

Words \u2013 Hayley Cox<\/em><\/p>\n

Images \u2013 <\/em>Endre Majoros<\/em><\/a>, <\/em>Steve Parker<\/em><\/a>, <\/em>Martin Abegglen<\/em><\/a>, <\/em>Jennifer Morrow<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Watch out \u2013 your coffee might be about to get frothier! Researchers at The University of Manchester have made a breakthrough in the scientific understanding of how foams behave when they contain multiple additives.<\/p>\n","protected":false},"author":160,"featured_media":2506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[211],"tags":[22,79,218,294],"class_list":{"0":"post-2502","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-research-impact-and-institutes","8":"tag-chemistry","9":"tag-materials-science","10":"tag-materials-science-and-textiles","11":"tag-research-impact","12":"entry"},"yoast_head":"\nWhy UoM chemists are all in a lather - Science and Engineering<\/title>\n<meta name=\"description\" content=\"Your coffee might be about to get frothier! 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