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Il y a plusieurs explications données en fait. http://www.openwriting.com/archives/...alia_foams.php
J'ai rapporté cette hypothèse-ci, j'ai trouvé cet effet meringue amusant
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J'ai rapporté cette hypothèse-ci, j'ai trouvé cet effet meringue amusant
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John Dengate of the NSW Department for the Environment and Conservation was on ABC Radio yesterday and said it was due to small sea organisms that are literally pulverised by the large swell resulting in a very fine protein suspension in the sea.
"The protein mix coats the air-bubbles created by the waves to create a stiff froth, just the same way as egg protein coats air bubbles to make meringue, and beer protein coats air bubbles to produce a head of foam in a beer glass."
"The protein mix coats the air-bubbles created by the waves to create a stiff froth, just the same way as egg protein coats air bubbles to make meringue, and beer protein coats air bubbles to produce a head of foam in a beer glass."
Finally, Ian Scott-Parker, from a town called Hurricane in Utah, USA, wrote: [...]
"On balance I like the crushed plankton providing protein foaming agent hypothesis, when the high level of fresh water coming in from the Clarence River provides a suitable non-saline environment for the foam to be generated.
"On balance I like the crushed plankton providing protein foaming agent hypothesis, when the high level of fresh water coming in from the Clarence River provides a suitable non-saline environment for the foam to be generated.
...je voudrais bien savoir quel effet ca de se baigenr dedans 
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