Figure 2
Experimental time sequences of the typical jetting events following a bubble bursting at a free surface of (a) a Champagne wine at 20 °C (viscosity μ = 1.6 mPa.s, surface tension γ = 48 mN.m−1 and density ρ = 992 kg.m−3) and (b) a water-ethanol solution (resp. 89,5% and 10,5% of total weight) with the same properties. Space scale is on each sequence and times are shown on the snapshots. Bubble radius Rb is almost the same for the two sequences: (a) Rb = 817 μm and (b) Rb = 830 μm.
