Spagnolie’s research on dancing raisins leads to new ideas about bubbles and floating objects in them

Saverio Spagnolie recently published an Arxiv paper on what started as a simple exploration of the behavior of raisins in carbonated water, something he noticed during a kitchen experiment with his daughter.  As he proceeded to examine the behavior, more and more interesting observations also emerged, such as how bubbles push objects in carbonated fluids up and down, or how bubbles form and then reform after they disappear.  In the Applied Math Lab (AMEP Lab), Spagnolie worked with students to carefully vary the parameters in order to measure the process of bubble formation.  They then created mathematical models to explain the observed behavior.