Whisky Versus Coffee: Dueling Droplets


Check out the story behind this video.

And don’t forget to subscribe! http://bit.ly/ACSReactions

Photographer Ernie Button showed us that dried whiskey droplets are a captivating and unusual sight to behold, especially compared with the more familiar coffee ring. Speaking of Chemistry caught up with Ernie and the Princeton researchers who investigated whisky’s unique drying behavior to learn about the chemistry that controls it and how that information could help the paint and coatings industry.

Microscopic videography provided by Hyoungsoo Kim et al. from Phys. Rev. Lett. 2016, DOI: 10.1103/PhysRevLett.116.124501

And be sure to check out Ernie Button’s website.
He’s also on Instagram

If this episode leaves you wanting more, check out these great resources.

Why whiskey doesn’t have a ring to it | C&EN

What’s That Stuff: Whisky | C&EN

Scotch Ring Art & Science | C&EN

Want even more Speaking of Chemistry?
Like us on facebook: https://www.facebook.com/SpeakingOfChem

And feel free to drop us a line at speakingofchem@acs.org

Speaking of Chemistry is brought to you by Chemical & Engineering News, the news magazine of the American Chemical Society.

Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions

Posted in Recent Episodes

Leave a Reply

Your email address will not be published. Required fields are marked *

*

React with us