Cavitation bubbles bursting with cleaning power - Science Nation

The video explores cavitation bubbles, which are formed when air is churned in water. These bubbles, free of toxic chemicals, have potential applications in cleaning and sanitizing food. Biofluid scientist Sonny Jong and his team study the dynamics of these bubbles using high-speed cameras. The research shows that when cavitation bubbles collapse, they create shockwaves and suction effects that can remove particles like bacteria from surfaces. This technology could revolutionize how fruits are cleaned, offering a non-toxic method for supermarkets and farmers markets. Cavitation bubbles are already used in industrial applications, and future developments may see them in household kitchens.

What is the primary characteristic of cavitation bubbles that makes them environmentally friendly?

• They are formed naturally without harmful substances.

• They are created using synthetic materials.

• They contain toxic chemicals.

• They are made with soap.

How do scientists observe the behavior of cavitation bubbles in the lab?

• By using a microscope.

• By employing high-speed cameras.

• By measuring sound waves.

• By analyzing chemical reactions.

What happens when a cavitation bubble collapses?

• It changes color.

• It produces a loud noise.

• It generates a shockwave and a suction effect.

• It releases a pleasant aroma.

What potential use of cavitation bubbles is being explored in relation to food safety?

• To increase the shelf life of vegetables.

• To remove soil and microbes from fruit surfaces.

• To enhance the flavor of fruits.

• To add nutrients to food.

What future application does Zhong envision for cavitation bubbles?

• As a method for packaging fruits.

• As a common appliance in markets and kitchens.

• As a tool for cooking food.

• As a way to grow larger fruits.