this investigation presents the effect of various parameters on foam stability and its rheological properties. the underlying idea of this experiment is generating of drilling foam with uniform bubbles. the main problem of foam using is controlling its stability during field application. the most important parameters which cause instability in foam are gravity drainage, gas diffusion and bubble...

milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

Application of foam in EOR, increases macroscopic sweep efficiency via awesome increscent of mobility control. Macroscopic manifestation of foam application performance in porous media is complex process that involves several interacting microscopic foam events. Stability as an important factor in foam injection within large reservoirs, depends on several variables including oil saturation, con...

abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...

This investigation presents the effect of various parameters on foam stability and its rheological properties. The underlying idea of this experiment is generating of drilling foam with uniform bubbles. The main problem of foam using is controlling its stability during field application. The most important parameters which cause Instability in foam are gravity drainage, gas diffusion and bu...

Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the influence of three different concentrations of Xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °C) on foam stability were examined and exper...

foaming conditions of the red beet (beta vulgaris l) puree were optimized using response surface methodology (rsm) with respect to arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. foams were prepared from various pulp concentratio...

Nitrogen-doped flexible carbon foam was used to fabricate a lithium sulfur battery. The stability and rate performance of the battery were evaluated. The battery with carbon foam calcined at 800 °C displayed superior stability compared with other tested batteries. Battery performance was closely related to the foam structure and component. However, good rate performance was achieved with the fo...

The successful development of Li-O2 battery technology depends on resolving the issue of cathode corrosion by the discharge product (Li2O2) and/or by the intermediates (LiO2) generated during cell cycling. As an important step toward this goal, we report for the first time the nanoporous Ni with a nanoengineered AuNi alloy surface directly attached to Ni foam as a new all-metal cathode system. ...