Everyone has their own ideal drinking temperatures for various alcoholic beverages. It’s common to enjoy beer or white wine chilled, red wine at room temperature, and baijiu or sake warmed.
“Two years ago, during a beer session, first author Xiaotao Yang and I pondered our next move after his completion of a doctorate thesis,” shared lead author and materials scientist Lei Jiang from the Chinese Academy of Sciences.
“Being a scientific committee member of a major Chinese alcohol company at the time, I was intrigued by the specific alcohol concentrations in Chinese baijiu – 38%–42%, 52%–53%, or 68%–75%,” Jiang explained.
“We decided to experiment, starting with a drop of beer on my hand to observe the contact angle,” Jiang added.
Subsequently, Jiang, Yang, and their team embarked on a lab journey to measure the contact angle of various alcohol-water solutions. The contact angle is a key indicator of a liquid’s surface tension and provides insights into molecular interactions within the droplet and with the surface.
2024-05-01 11:04:36
Original source: phys.org
