15 research outputs found

    Inclined lidar observations of boundary layer aerosol particles above the Kongsfjord, Svalbard

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    An inclined lidar with vertical resolution of 0.4 m was used for detailed boundary layer studies and to link observations at Zeppelin Mountain (474 m) and Ny-Ã…lesund, Svalbard. We report on the observation of aerosol layers directly above the Kongsfjord. On 29 April 2007, a layer of enhanced backscatter was observed in the lowest 25 m above the open water surface. The low depolarization ratio indicated spherical particles. In the afternoon, this layer disappeared. The ultrafine particle concentration at Zeppelin and Corbel station (close to the Kongsfjord) was low. On 1 May 2007, a drying process in the boundary layer was observed. In the morning, the atmosphere up to Zeppelin Mountain showed enhanced values of the backscatter coefficient. Around noon, the top of the highly reflecting boundary layer decreased from 350 to 250 m. The top of the boundary layer observed by lidar was confirmed by radiosonde data

    Drinking alcohol at home and in public places and the time framing of risks

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    The United Kingdom has witnessed a steady rise in per capita consumption of alcohol in the three decades leading up to 2004 since when there has been a decline. Much of this increase can be accounted for by increased drinking away from licensed premises. In this article, we analyse the ways in which people who drink in such settings think about the temporal dimension of risks which they associate with alcohol consumption. We present findings from a qualitative study which explored accounts of drinking away from licensed premises, either at home or in public places such as parks, given by adults and young people of age 13 and over. We found that research participants associated drinking away from licensed premises with immediate risks. Those risks they identified included fights breaking out at home or in a public place, drinking to excess, falling over and becoming ill when intoxicated. Respondents mostly did not express concerns about longer-term health risks. However, some research participants did bring in a more extended time frame in relation to ‘setting boundaries’ so as to prevent gradual escalation of consumption, and avoiding ways in which ‘alcohol can change one’s life’ for the worse. We will argue that the predominance of mostly short-term thinking about alcohol consumption in the face of public health messages about the accumulation of health risks may be accounted for by the contradictory nature of such advice, and/or by the positive cultural and personal value placed on drinking

    Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

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    International audienceWhen a bubble reaches an air-liquid interface, it ruptures, projecting a multitude of tiny droplets in the air. Across the oceans, an estimated 1018 to 1020 bubbles burst every second, and form the so called sea spray, a major player in earth's climate system. At a smaller scale, in a glass of champagne about a million bubbles nucleate on the wall, rise towards the surface and burst, giving birth to a particular aerosol that holds a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in simple liquids, we depict each step of this effervescence, from bubble bursting to drop evaporation. In particular, we propose simple scaling laws for the jet velocity and the top drop size. We unravel experimentally the intricate roles of bubble shape, capillary waves, gravity, and liquid properties in the jet dynamics and the drop detachment. We demonstrate how damping action of viscosity produces faster and smaller droplets and more generally how liquid properties enable to control the bubble bursting aerosol characteristics. In this context, the particular case of Champagne wine aerosol is studied in details and the key features of this aerosol are identified. We demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. Conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of aerosol characteristics and flavor release during sparkling wine tasting, a major issue of the sparkling wine industry
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