Head researchers turn their attention to beer

Head researchers turn their attention to beer


If you spend your day staring at the froth in a beer glass, you’re liable to get a bad reputation. Such are the occupational hazards for Robert MacPherson and David Srolovitz, who are using mathematics to describe how the frothy networks of gas-filled bubbles that constitute a beer head change over time. The mathematics of how beer bubbles behave is similar to that behind how grains in metals grow. The granular structures in metals coarsen as their boundaries move, says MacPherson, of the Institute for Advanced Study in Princeton. Similarly,
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