ABSTRACT
This chapter describes the formation and stability of bubbles. The formation and structure of thin liquid films, such as in foams or bubbles, is the most fascinating phenomenon that mankind has studied over many decades. Bubble formation and stability may not seem of much consequence, but, in fact, in everyday life bubbles play an important role. Some of the most important roles for bubbles are found in the food industry. The stability and size of the bubbles determine the taste and appearance of the product. Ordinary foams from detergent solutions are thick initially, and as fluid flows away due to gravity or capillary forces or surface evaporation, the film becomes thinner. The bubbles are formed in the sintered glass, as air or other suitable gas is bubbled through the solution containing the solid suspension. The study of surfaces is dependent on understanding not only the reactivity of the surface but also the underlying structures that determine that reactivity.
