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How to Produce Microbubbles

Microbubbles have a wide application in industry. Whipping cream or egg white will form a fine frothy whip used in meringues, ice cream or fresh fruit dips. Whipping the cream or egg white creates fine air bubbles that hold the cream or egg white in suspension. Aerators like those used in aquariums disperse the air in water to form fine bubbles that speed up the water's aeration, allowing fish to breathe. Without this air, the fish would soon die. Microbubbles of carbon dioxide (CO2) give soft drinks their fizz. CO2 enhances the flavor of soft drinks, making the drink far more refreshing.

Things You'll Need

Glass container
Surgical tube
Sintered glass disperser
Electric air pump
Egg
Bowl
Whisk

Instructions

Water Microbubbles
- 1
  Fill a glass container half full of water. Attach one end a surgical tube to a sintered glass disperser. Attach the other end to an electric air pump, immerse the disperser in the water and switch on the pump. A fine white cloud of bubbles will form around the disperser.
- 2
  Allow the pump to run for several minutes until the water in the tank starts to take on a whitish color. At this point, the water is reaching a saturation of air.
- 3
  Shut off the pump, and allow the water to sit. After 15 minutes, stir the water; small bubbles will form. These are bubbles held in suspension from the aerating. Gradually, the fine bubbles will begin joining together and rising to the surface, leaving the water once again low in air.
Egg White Microbubbles
- 4
  Break open an egg, separate the white and place the white into a bowl.
- 5
  Whip the egg white slowly with a metal whisk, pulling air down into the whites. After a few minutes, stop and examine the white; you should see large air pockets.
- 6
  Whip the white more vigorously for several minutes, and again observe the white. The egg white will now be snow white and take on a thickened whipped consistency. If you work it enough,the egg white will stand upright in a peak due to the magic of microbubbles.

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