Stormy weather has an unusual upside if you happen to live on Australia’s eastern coasts: giant waves of sea foam.
Imagine a nugget of real, 20 carat gold floating merrily on the milk foam of your cup of warm cappuccino — scientists from ETH Zurich have found a way to do it. It’s not super-cappuccino, or diamond-strong foam — scientists led by Raffaele Mezzenga, Professor of Food and Soft Materials at ETH have produced a novel foam of gold, a three-dimensional material that is actually mostly…empty.
There isn’t a less dreaded sight in any respectable bar than a beer bottle gushing foam. It’s not the bartender’s fault though (not necessarily), since different assortments of beer have their signature foam – some make more, some make less. Breweries nowadays use all sorts of anti-foaming agents, and now food scientists in Belgium – the country with the most breweries