这种相对的脆弱第一是由于静电斥力比较小第二是由于吉布斯-马朗戈尼机制很容易被打乱。
That relative fragility arises both because the electrostatic repulsion is small and because the gibbs-marangoni mechanism is easily disrupted.
因此,啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应,这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
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