A multi-scale perspective of gas transport through soap-film membranes

A continuum–atomistic coupled model for gas permeation through soap-film membranes

Interaction between two oil droplets, in aqueous solution, covered by phospholipids. Dynamics of Evolving Fluid Interfaces - DEFI Gathering physico-chemical and flow properties.

International audienc

Interaction between two oil droplets, in aqueous solution, covered by phospholipids. Dynamics of Evolving Fluid Interfaces - DEFI Gathering physico-chemical and flow properties.

International audienc

Microstructural evolution of uranium dioxide following compression creep tests: An EBSD and image analysis study

International audienceSintered UO2 pellets with relatively large grains (similar to 25 pm) are tested at 1500 degrees C under a compressive stress of 50 MPa, at different deformation levels up to 12%. Electron Back Scattered Diffraction (EBSD) is used to follow the evolution, with deformation, of grains (size, shape, orientation) and sub-grains. Image analyses of SEM images are performed to characterize emergence of a population of micron size voids. For the considered microstructure and test conditions, the results show that the deformation process of UO2 globally corresponds to grain boundary sliding, partly accommodated by a dislocational creep within the grains, leading to a highly sub-structured state

Phase separation in molecular layers of macromolecules at the champagne-air interface

Bubble and foam stability, which are essential for the hallmark of champagne, rely on the concentration of amphiphilic macromolecules originating from the grape, which form molecular layers at the interface between champagne and gas. Ellipsometry and Brewster angle microscopy experiments were conducted at the air–champagne interface to analyse the lateral organization of the layers of macromolecules. Several kinds of phase separations – leading in some cases to two-dimensional foams – were identified. At the beginning of layer formation, condensed domains develop at the expense of dilute domains. Thereafter, phase separations occur within the condensed domains. These findings may allow advances in the implementation of methods predicting bubble and foam stability of champagnes

Layers of Macromolecules at the Champagne/Air Interface and the Stability of Champagne Bubbles

International audienc

Study of Shewanella oneidensis biofilm at the air-liquid interface

International audienc