Marangoni Convection (VIDEO) Brown University This video is under embargo. Please login to access this video. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Caption Artisans who make mezcal, a traditional Mexican spirit, have known for centuries that long-lasting bubbles on the surface of the beverage is an indicator that it has been distilled to the right alcohol level. A new study reveals the science behind why that is. In part, it has to do with what's known as the Marangoni effect. Certain chemicals in mezcal cause liquid to convect upwards into the membranes of bubbles, which helps sustain them for a longer period. Credit Zenit Lab / Brown University Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.