Foams

– Foams and ferments the wine? it serves to purify – while the heart pants, life glows:

walt whitman | election day, november, 1884 « poetry dispatch & other notes from the underground 2008

Foams have been developed to neutralize bioweapons and nerve gas.

Eureka: Non Lethal Weapons 2009

Lace up the Foams, Jordan XVIII or XIX for that matter, walk into a YMCA or local basketball court, and you will get mad comments from whites and black alike willing to buy them off your feet.

Top 10 Ugliest Kicks Of The Past 20 Years | YepYep - Your Daily Waste Of Time 2009

“Foams were the first thing to cross over from the Spanish food laboratory of the nutball chef Ferran Adrià,” clarified Mr. Kamp, whose much-anticipated book The United States of Arugula hits the shelves in September.

Are You There, God? It's Moi, Muddled ���. 2006

“Foams were the first thing to cross over from the Spanish food laboratory of the nutball chef Ferran Adrià,” clarified Mr. Kamp, whose much-anticipated book The United States of Arugula hits the shelves in September.

Are You There, God? It���s Moi, Muddled ���. 2006

Foams can emit gasses over their lifetime, blue jeans have what in them?

NEW IDEAS FOR GREEN INSULATION | Inhabitat 2006

Further related stuff from Weaire's departmental site, Foam Physics, Trinity College Dublin (see Tim Durham's Bubble art); this American Scientist article by Erica Klarreich on Foams and honeycombs; and the work site of Ken Brakke, Susquehanna University, who wrote the Surface Evolver program used by Weaire and Phelan.

The Water Cube and foam theory Ray Girvan 2004

Further related stuff from Weaire's departmental site, Foam Physics, Trinity College Dublin (see Tim Durham's Bubble art); this American Scientist article by Erica Klarreich on Foams and honeycombs; and the work site of Ken Brakke, Susquehanna University, who wrote the Surface Evolver program used by Weaire and Phelan.

Archive 2004-05-01 Ray Girvan 2004

Stabilizing Foams A liquid that is even modestly supplied with proteins or yolk phospholipids will form an impressive mass of bubbles, solid enough to stand up without flowing or even slumping.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Heat-Stabilized Foams: Sabayons Both the method and the name of the French sabayon derive from the Italian zabaglione, a sweet, winy foam of egg yolks p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004