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Bubbles with great potential – BASF-Magazine Creating Chemistry

What do mattresses, metallic car bodies and chocolate mousse have in common? They can all be made from foam. But what exactly makes this bubble-filled material a product of the future?  

The cell surface of foams makes them flexible to use. Styrofoam spheres coated with carbonyl iron powder make this metal foam light as a feather, but at the same time as stable as solid metal. Installed in cars or planes it helps to cut fuel consumption and CO2 emissions.

Foam: the material with potential for the future. Foam expert Prof. Björn Braunschweig and BASF foam specialist Dr. Heinz-Dieter Lutter reveal foam’s fascinating range of uses and possibilities.

A heart, a peacock, a flower… Imagination knows no limits when barista Pablo Fuchs creates works of art out of foamed milk on delicious coffee for his favorite discipline, latte art.

Do soap bubbles last forever in the weightlessness of space? This exciting question posed by two young researchers is answered by none other than the german astronaut Alexander Gerst on board the International Space Station.

A true BASF film classic from 1963. It tells the story of one of the most remarkable materials of our time: Styropor.

... revolutionizes adidas running shoes. Energy, step by step. With the adidas BoostTM running shoe, the impact of jogging is no longer wasted – it is returned to the runner. A new technology developed by BASF and adidas makes it all possible.

The Berlin-based food blogger Ariane Bille and Karl-Hermann Franck, BASF’s top chef and head of restaurant & hotel services, whip up a four-course meal out of foam. Watch. Cook. Enjoy.

First course: Cocktail au Champagne

The Berlin-based food blogger Ariane Bille and Karl-Hermann Franck, BASF’s top chef and head of restaurant & hotel services, whip up a four-course meal out of foam. Watch. Cook. Enjoy.

Second course: Curry Foam Soup

 

The Berlin-based food blogger Ariane Bille and Karl-Hermann Franck, BASF’s top chef and head of restaurant & hotel services, whip up a four-course meal out of foam. Watch. Cook. Enjoy.

Third course: Smoked Salmon

The Berlin-based food blogger Ariane Bille and Karl-Hermann Franck, BASF’s top chef and head of restaurant & hotel services, whip up a four-course meal out of foam. Watch. Cook. Enjoy.

Fourth course: Lemon Meringue Pie