Laboratoire dOEnologie et Chimie Appliquee

Witry-lès-Reims, France

Laboratoire dOEnologie et Chimie Appliquee

Witry-lès-Reims, France
SEARCH FILTERS
Time filter
Source Type

Tufaile A.P.B.,University of Sao Paulo | Tufaile A.,University of Sao Paulo | Liger-Belair G.,Laboratoire dOenologie et Chimie Appliquee
Journal of Physics: Conference Series | Year: 2011

Liquid foams have fascinating optical properties, which are caused by the large number of light refractions and reflections by liquid films and Plateau borders. Due to refraction and reflection at the interfaces, the direction of the rays leaving a Plateau border can vary greatly for the same incident angle and a small positional offset. A close look in some configurations of the Plateau borders or liquid bridges reveals the existence of some triangular patterns surrounded by a complex structure, and these patterns bear a resemblance to those observed in some systems involving chaotic scattering and multiple light reflections between spheres. Provided the optical properties of the sphere surfaces are chosen appropriately, fractals are natural consequences of multiple scattering of light rays in these cavities. The cavity acts as a hyperbolic kaleidoscope multiplying the scattering of light rays generating patterns related to Poincaré disks and Sierpinski gaskets in comparison to linear kaleidoscopes. We present some experimental results and simulations of these patterns explained by the light of the chaotic scattering. © Published under licence by IOP Publishing Ltd.


Pron H.,Grespi Laboratoire Of Thermomecanique | Caron D.,Grespi Laboratoire Of Thermomecanique | Beaumont F.,Grespi Laboratoire Of Thermomecanique | Liger-Belair G.,Laboratoire dOEnologie et Chimie Appliquee | Polidori G.,Grespi Laboratoire Of Thermomecanique
Journal of Visualization | Year: 2010

Graphical Abstract: [Figure not available: see fulltext.] © 2010 The Visualization Society of Japan.


Liger-Belair G.,Laboratoire dOEnologie et Chimie Appliquee | Villaume S.,Laboratoire dOEnologie et Chimie Appliquee | Cilindre C.,Laboratoire dOEnologie et Chimie Appliquee | Jeandet P.,Laboratoire dOEnologie et Chimie Appliquee
Analytica Chimica Acta | Year: 2010

It was demonstrated that CO2 volume fluxes outgassing from a flute poured with a young champagne (elaborated in 2007) are much higher than those outgassing from the same flute poured with an older champagne (elaborated in the early 1990s). The difference in dissolved-CO2 concentrations between the two types of champagne samples was found to be a crucial parameter responsible for differences in CO2 volume fluxes outgassing from one champagne to another. Nevertheless, it was shown that, for a given identical dissolved-CO2 concentration in both champagne types, the CO2 volume flux outgassing from the flute poured with the old champagne is, in average, significantly lower than that outgassing from the flute poured with the young one. Therefore, CO2 seems to "escape" more easily from the young champagne than from the older one. The diffusion coefficient of CO2 in both champagne types was pointed as a key parameter to thoroughly determine in the future, in order to unravel our experimental observation. © 2009 Elsevier B.V. All rights reserved.


PubMed | Laboratoire dOenologie et Chimie Appliquee
Type: Journal Article | Journal: Analytica chimica acta | Year: 2010

It was demonstrated that CO(2) volume fluxes outgassing from a flute poured with a young champagne (elaborated in 2007) are much higher than those outgassing from the same flute poured with an older champagne (elaborated in the early 1990s). The difference in dissolved-CO(2) concentrations between the two types of champagne samples was found to be a crucial parameter responsible for differences in CO(2) volume fluxes outgassing from one champagne to another. Nevertheless, it was shown that, for a given identical dissolved-CO(2) concentration in both champagne types, the CO(2) volume flux outgassing from the flute poured with the old champagne is, in average, significantly lower than that outgassing from the flute poured with the young one. Therefore, CO(2) seems to escape more easily from the young champagne than from the older one. The diffusion coefficient of CO(2) in both champagne types was pointed as a key parameter to thoroughly determine in the future, in order to unravel our experimental observation.

Loading Laboratoire dOEnologie et Chimie Appliquee collaborators
Loading Laboratoire dOEnologie et Chimie Appliquee collaborators