I graduated from Duke in 2005 with degrees in Physics and Computer Science. I then moved to Rochester, MN where I worked at IBM for the last three years. I worked mainly on the Blue Gene Life Sciences Applications Team where I ported, optimized, and applied various large scale parallel codes. I just started this fall in the SEAS Applied Physics Program and am planning to work with Dr. Kaxiras.
Fun facts on soft matter
I was thinking it could be fun to look into various physics about beer. I was thinking of targeting Guinness and other similar beers and the role that Nitrogen plays. I would look at things like the science behind 'the perfect pour' and an explanation for why the bubbles in the Guinness glass appear to be moving downward when conventional intuition suggests they should be rising.
Dr. Morrison, do you think this would be a good focus? I was considering expanding into either looking at other types of beer that use different gases or else looking at the larger view of nitrogen gas in foods. I've been reading about the culinary foam Ferran Adria spoke about and thought that could be interesting to look into. What do you think?
Update: Just looking into the role of bubbles in various drinks seems to offer a lot of material so I've decided to focus my paper there. I'm going to talk about the following topics:
1. Why do Guinness bubbles appear to move down?
2. Why do bubbles in soda appear to grow in size as they move up?
3. Why do bubbles in champagne move faster than bubbles in soda or lager?
4. Why does the champagne in a woman's glass go flat faster?