Highly stable foams by the attachment of silica nanoparticles to bubble surfaces

What do a glass of beer, whipped cream, dish-washing detergent, shampoo and foam sealant have in common? They should foam properly. Foams are gas bubbles confined by fluid or solid boundaries. Whereas solid foams are quite stable (foam rubber and whipped cream, for example), most fluid foams quickly collapse: if a beer is left to stand too long, the head eventually disappears; in a similar manner, the best part of a bubble-bath is over. To stabilize foams, surface-active reagents or proteins are generally used. British researchers have developed foam stabilizers that are more effective: highly disperse silica nanoparticles.