About EPJ

The European Physical Journal (EPJ) is a series of peer-reviewed journals covering the whole spectrum of physics and related interdisciplinary subjects. EPJ is committed to high scientific quality in publishing and is indexed in all main citation databases.

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Latest news

EPJ E Highlight - How water can split into two liquids below zero

Representation of the diamond lattices formed by the particle studied.

Theoretical possibility of the coexistence of dual liquid states of matter in sub-zero water due to the origami-like stacking behaviour of microscale moleculesy

Did you know that water can still remain liquid below zero degrees Celsius? It is called supercooled water and is present in refrigerators. At even smaller temperatures, supercooled water could exist as a cocktail of two distinct liquids. Unfortunately, the presence of ice often prevents us from observing this phenomenon. So physicists had the idea of replicating the tetrahedral shape of water molecules - using DNA as a scaffold to create tetrahedral molecules - and thus removing the interference of ice formation. This approach allowed Simone Ciarella from the University of Rome, Italy, and his colleagues to confirm that, in theory, a dual liquid phase is possible in sub-zero water and any other liquids made of tetrahedral molecules. These results have been published in EPJ E. It is a great tale of how the underlying microscopic shape determines the overall macroscopic form.

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EPJ ST Highlight - Champagne owes its taste to the finely tuned quality of its bubbles

Flower-shaped structure, frozen through high-speed photography, found during the collapse of bubbles at the surface of a champagne flute.

What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne

Ever wondered how the fate of champagne bubbles from their birth to their death with a pop enhances our perception of aromas? These concerns, which are relevant to champagne producers, are the focus of a special issue of EPJ Special Topics, due to be published in early January 2017 - celebrating the 10th anniversary of the publication. Thanks to scientists, champagne producers are now aware of the many neuro-physico-chemical mechanisms responsible for aroma release and flavour perception. The taste results from the complex interplay between the level of CO2 and the agents responsible for the aroma - known as volatile organic compounds - dispersed in champagne bubbles, as well as temperature, glass shape, and bubbling rate.

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EPJ ST Highlight - Economics made simple with physics models

Snapshot of the study of economic phenomena using the tools of physics

How would you go about understanding how markets can suddenly be gripped by panic? To physicists, using a model originally developed to explain magnetism might make sense. Yet, economists may find this extremely counter-intuitive. Both physical and economic phenomena may possess universal features that could be uncovered using the tools of physics. The principal difference is that in economic systems - unlike physical ones - current actions may be influenced by the perception of future events. The latest issue of EPJ Special Topics examines the question as to whether econophysics, a physics-based approach to understanding economic phenomena, is more useful and desirable than conventional economics theories.

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Conference announcements

FUSION17

Hobart, Tasmania, 20–24 February 2017