The physics of foams, droplets and bubbles

Research output: Contribution to journalArticle


Foams or bubble dispersions are common to milkshakes, bread, champagne froth, shaving mousse, shampoo, crude oil extraction systems, upholstery packing and bubble wrap, whereas the term droplet is often synonymous with either a small drop of water or a drop of oil – a type of coarse dispersion. The latter are seen in butter and milk, household paint, nicotine patches and medical ointments or creams. The two most common types of coarse dispersion (emulsions and foams) are constituted from nanoparticles or nanostructures. The zone joining the dispersed spheroids is known as a thin liquid film or TLF. The science of dispersions sits squarely in the subject area of nanotechnology or colloid science.
Original languageEnglish
Pages (from-to)45-52
Number of pages8
JournalThe School Science Review
Publication statusPublished - 1 Sep 2013


  • dispersion
  • constituted
  • bubble

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