Coarsening of bubble assemblies: From dry foams to dilute bubbly liquids

For the first time, by combining our results with recent data obtained aboard the International Space Station using the same surfactant, we achieve coverage of the full range of liquid fractions characterizing liquid foam coarsening, from 2% to 38%, significantly expanding the range studied to date. This leads us to propose a model that describes coarsening over this entire range, accounting for both osmotic pressure effects and contact adhesion effects at higher liquid fractions. Similarly, for the first time, we have data covering the full range of liquid fractions characterizing the coarsening of bubbly liquids, from 45% to 96%, allowing us to compare existing models and identify the most robust ones. Finally, we can map the evolution of coarsening rates over a broad range, from 2% to 96%, thereby highlighting the overall impact of dispersed phase fraction on coarsening. This provides a valuable new tool to tackle coarsening effects in diphasic systems.