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.
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。
In gas-liquid system, the bigger the resistance ratio of liquid side to gas side is, the more remarkable the enhancement of mass transfer by Marangoni effect becomes.
在气液系统中，液相与气相阻力比越大，由界面湍动引起的传质的增强效应越显著。
In gas-liquid system, the bigger the resistance ratio of liquid side to gas side is, the more remarkable the enhancement of mass transfer by Marangoni effect becomes.
在气液系统中，液相与气相阻力比越大，由界面湍动引起的传质的增强效应越显著。
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