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Bubbles in Science and Industry Characterisation & Uses

27 November 2013, Staffordshire, United Kingdom


Introduction
The science of Bubbles encompasses a broad field. From the holes in a Goya cheese to the micron and sub-micron sized bubbles collapsing to assist both dispersion and ultrasonic cleaning.
The Far East nations of Japan, China and Korea have patented extensively in this field and Japan has formed the 'Fine Bubbles Industries Association'. The Science and commercial application within this area is limited within the UK and Europe, but bubbles in EU medical science is quite advanced. One of the intentions of this meeting is to learn from the different fields of endeavour, covering generation, characterisation and applications.
The remit of PCIG is to inform and to this end invite you to register for the 1 day meeting at the National Brewing Centre, an industry well used to the creation of bubbles, to be held in Burton upon Trent on November 27th.

Speakers will include:
Will Zimmerman (Sheffield University) – Microbubble distillation, ethanol fermentation and yeast microfloation harvesting.
Gianluca Memoli (NPL) - Bubble Acoustics
Stephen D Evans (Leeds University) - Microbubbles for Therapeutic Delivery (ultrasound imaging and drug delivery)
Richard Holdich (Loughborough) – Bubble Characterisation Challenges & Opportunities
Tim Ryan ( Epigem UK ) – Making Microbubbles using microfluidics
Others will include subjects such as Cleaning processes, mixing aerobic processes, Ultrafine bubbles characterisation

Representatives of the Fine Bubble Industries Association of Japan will be present to discuss that association and the formation of FBIA-Europe.

An exhibition of characterisation equipment and poster displays are welcome.
Venue
National Brewery Centre

National Brewery Centre, Horninglow Street, Burton on Trent, Staffordshire, DE14 1NG, United Kingdom

Contact information
Mr Ron Buxton
PCIG, c/o Particle Technology Ltd, Station Yard Ind Estate, Hatton, DE65 5DU, United Kingdom
01283 520365
Contact us by email

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