Why do champagne bubbles rise in a straight trajectory?

Here are some scientific findings worthy of a toast: Researchers from Brown University and the University of Toulouse in France have explained why bubbles in champagne fizz up in a straight line while bubbles in other carbonated ...

Shining a light on the mechanics of embryo development

In 1922, French physicist Léon Brillouin predicted an interesting phenomenon—when light is shone on a material, it interacts with the naturally occurring thermal vibrations within it, exchanging some energy in the process. ...

page 4 from 33