Why does the “head” of foam when you pour a soda dissipate within a few seconds, but on many beers it lasts much longer?
In: Chemistry
Soda are primary water and sugar and it do not form stable bubbles. Beer contain stuff that do, that is protein, hop resins, and yeast. What that does is make it harder for the bubble to pop. wiped cream is the same phenomena. What is mixed in the water will stop it from moving. It is about [https://en.wikipedia.org/wiki/Colloid](https://en.wikipedia.org/wiki/Colloid) stability.
Gelatine is a extreme example of this that, the mixture is around 50x more water the gelatine powder and if feel quite stable material. Gelatine is made of proteins that has been a bit processed.
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