1. Areas of observation of foaming phenomena

We are confronted with this phenomenon on a daily basis: in the morning, when taking a shower, or at the end of the day, when enjoying our favorite soft drink.

This foam can form during natural phenomena or industrial operations, for example during the fermentation of a biological medium or during the agitation of solutions containing natural or synthetic surfactant molecules.

In some cases, the formation of a large volume of stable foam is desirable, as in the case of shampoos or shower gels. More often, however, foams need to be destroyed or, better still, prevented from forming. This is the case for foams formed during distillation or water treatment operations.

The...