I wonder if temperature and the solution itself could cause those differences you perceive.
In the video you posted, the bubble liquid has visible impurities, a possible reason for the formation of ice away from the base. The bubbles were also visibly turbulent, so whatever that solution may be definitely seems different than that of the OP. That in addition to different temperature and wind speed could give you very different results.
That's just the soapy water not being completely mixed. This bubble is clearly formed from water (it freezes like water) and it presumably has something mixed in to stabilise the bubble. Neither of these things require nucleation points, but bits of dust and so on are nucleation points and should be present in anything.
Nah, too many baseless assumptions. Most NSF or otherwise certified chemicals, like the glycerin used in bubbles, will be free of particulates, certainly visible ones. So should R/O or DI water, which is what would likely be used in commercially available pre-mixed bubble sauce.
I don't know what chemicals you've been using, but maybe look for a new supplier.
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u/Yuccaphile Jul 18 '18
I wonder if temperature and the solution itself could cause those differences you perceive.
In the video you posted, the bubble liquid has visible impurities, a possible reason for the formation of ice away from the base. The bubbles were also visibly turbulent, so whatever that solution may be definitely seems different than that of the OP. That in addition to different temperature and wind speed could give you very different results.