A secret on how bubble bounces spaced out and fused together seems to have been untangled by scientists. This could unwind a way to a better and excellent tasting ice cream and champagne as well as increase competence in the mining industry.

A team of mathematicians, chemists, and chemical engineers guided by Raymond Dagastine, a professor in chemical and biomolecular engineering in the University of Melbourne, are gauging the vigour between bubbles when a collision happens.

According to an article in The Hindu, Raymond Dagastine stated that the understanding of how bubbles bounce off each other and fuse together will enable the improvement of ice cream stability and the stability of bubbles in champagne.

He added that the findings may also be used to improve treatment of waste water and increase the mining industry efficiency.

The University of Melbourne stated that the vigour between bubbles during a collision was too tiny to measure in previous studies.

Nevertheless, the advancement in technology today like Atomic Force Microscope and nanofabrication facilities eases the study of bubbles colliding and different variable speeds.

The findings were published online in the Proceedings of the National Academy of Sciences.