Shaken but not stirred?
Why "shaken but not stirred"?
Secret agent 007, James Bond, always insists that his vodka Martini be shaken but not stirred. This lecture will explore possible reasons for this predilection and discuss some other strange aspects of common beverages, such as why do the bubbles on a freshly poured Guinness appear to go down rather than up on the sides of the glass.
The lecture will take place at 5:30pm on Wednesday 6 March 2013 in the Yusuf Hamied Theatre.
Richard N. Zare is the Marguerite Blake Wilbur Professor in Natural Science at Stanford University. Professor Zare is renowned for his research in the area of laser chemistry, resulting in a greater understanding of chemical reactions at the molecular level. By experimental and theoretical studies he has made seminal contributions to our knowledge of molecular collision processes and contributed very significantly to solving a variety of problems in chemical analysis. His development of laser induced fluorescence as a method for studying reaction dynamics has been widely adopted in other laboratories.
