Linked Life Data

15049873

Source:http://linkedlifedata.com/resource/pubmed/id/15049873

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
Pt 1
pubmed:dateCreated
2004-3-30
pubmed:abstractText
Bubble and foam stability, which are essential for the hallmark of champagne, rely on the concentration of amphiphilic macromolecules originating from the grape, which form molecular layers at the interface between champagne and gas. Ellipsometry and Brewster angle microscopy experiments were conducted at the air-champagne interface to analyse the lateral organization of the layers of macromolecules. Several kinds of phase separations - leading in some cases to two-dimensional foams - were identified. At the beginning of layer formation, condensed domains develop at the expense of dilute domains. Thereafter, phase separations occur within the condensed domains. These findings may allow advances in the implementation of methods predicting bubble and foam stability of champagnes.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0022-2720
pubmed:author
pubmed:issnType
Print
pubmed:volume
214
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
89-98
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2004
pubmed:articleTitle
Phase separation in molecular layers of macromolecules at the champagne-air interface.
pubmed:affiliation
I. T. Concept, Parc de Chancolan, 69770 Longessaigne, France.
pubmed:publicationType
Journal Article, Comparative Study