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CPP: Fachverband Chemische Physik und Polymerphysik
CPP 58: Gels, Polymer Networks and Elastomers III
CPP 58.4: Vortrag
Freitag, 13. März 2026, 12:15–12:30, ZEU/0255
From Champagne Fizzling to Confined Polymer: Natural and Artificial Bubble Nucleation — •Carlos Arauz-Moreno1, 2, Keyvan Piroird2, and Elise Lorenceau1 — 1Université Grenoble Alpes, CNRS, LIPhy, F-38000 Grenoble, France — 2Saint-Gobain Research Paris, F-93360 Aubervilliers, France
Bubbles dazzle the senses when pouring a Champagne glass. However, there is a hidden trick to this elegant experience: natural nucleation sites, such as tartrate crystals from washing or cellulose fibers from drying, or artificial sites, like crenels in the flute, are used to trigger bubble nucleation by lowering the energy barrier required to grow a bubble; otherwise, Champagne wouldn't bubble at all. By using a model system of viscoelastic polyvinyl butyral (PVB), we show that the concepts of natural and artificial nucleation from Champagne equally apply to confined viscoelastic polymers. Our experimental results show that water vapor, which tends to aggregate inside the PVB matrix in the form of clusters, escapes in copious amounts from the polymer bulk when the latter is heated and decompressed (e.g., at 140°C, dP=1bar). However, bubbles may only form at naturally trapped fibers, dust speckles, or in artificial crenels on the glass surface. The number of natural nuclei is apparently and counterintuitively inversely proportional to the applied temperature. Moreover, bubbles can take on different shapes and sizes because coalescence does not occur. Finally, we investigated how the growth rate of bubbles is impacted by whether nucleation is natural or artificial, revealing a clear distinction between the two: the growth rate in the former is global while in the latter is local.
Keywords: bubble; diffusion; nucleation; growth; polyvinyl butyral