Cavitation bubbles bursting with cleaning power - Science Nation

The video explores the concept of cavitation bubbles, which are formed when air is churned in water. These bubbles have potential applications in cleaning and sanitizing food without toxic chemicals. Biofluid scientist Sonny Jong and his team study the dynamics of these bubbles using high-speed cameras. The research aims to use cavitation bubbles to remove soil and microbes from fruits, offering a non-toxic cleaning method. Currently used in industrial applications, cavitation bubbles could become common in supermarkets and kitchens, providing a safe way to clean produce.

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 create cavitation bubbles in the lab?

• By applying an electric spark to water.

• By heating water to a high temperature.

• By using a high-speed fan.

• By mixing soap with water.

What happens when a cavitation bubble collapses?

• It releases a pleasant aroma.

• It changes color.

• It generates a shockwave and a suction effect.

• It turns into a solid particle.

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

• To change the color of fruits.

• To enhance the flavor of fruits.

• To remove soil and microbes from produce surfaces.

• To increase the shelf life of vegetables.

What future application does Zhong envision for cavitation bubbles?

• As a way to grow larger fruits.

• As a common appliance in fruit and vegetable markets.

• As a method to freeze fruits.

• As a tool for cooking food.