Thread: Ask a Scientist
View Single Post
  #2139  
Old 24.03.2021, 13:07
Axa's Avatar
Axa Axa is offline
Forum Legend
 
Join Date: Oct 2019
Location: Suhr, Aargau
Posts: 2,500
Groaned at 32 Times in 32 Posts
Thanked 3,398 Times in 1,577 Posts
Axa has a reputation beyond reputeAxa has a reputation beyond reputeAxa has a reputation beyond reputeAxa has a reputation beyond reputeAxa has a reputation beyond reputeAxa has a reputation beyond repute
Re: Ask a Scientist

Quote:
View Post
Good question! But no nasty revelations in this story. The flavour is added as a coarse emulsifier-free emulsion, so you need the initial surface-to-volume average radius. Then as dissolution occurs, the drops get smaller (and even disappear) and the saturation gets higher, so the dissolution rate slows. To quantify the problem, I ended up with a nasty integral that my son's maths teacher solved for me. I gave her a good bottle of red wine in return.
So...no solid surface, but the surface of liquid bubbles? The surface area gets smaller along time? It seems you reached to an analytical solution. You're lucky, lots of solutions are only possible to find numerically
Reply With Quote