Õhuvahu

Õhuvahu is an Estonian term that translates to "air foam" or "froth" in English. It is a general term used to describe a mass of small bubbles of gas within a liquid or solid. The specific context in which õhuvahu is used will determine its precise meaning.

In culinary contexts, õhuvahu can refer to a light and airy dessert or topping created by whipping ingredients like egg whites or cream until frothy. Examples include meringue or whipped cream. In baking, it might describe the airy texture of bread or cake.

In industrial or scientific applications, õhuvahu can refer to foams used for insulation, fire suppression, or as a component in materials like Styrofoam. The properties of the foam, such as its density and stability, are crucial in these applications.

The formation of õhuvahu typically involves the introduction of gas into a liquid or semi-liquid substance, often through agitation or chemical reaction. Surface tension plays a significant role in stabilizing the bubbles and maintaining the foam structure. The term is versatile and its interpretation depends heavily on the surrounding information.