Making a frothy shampoo or beer

The terms ``foam'' and ``froth'' refer to a dispersion of gas bubbles in a liquid. Why do certain liquids show a tendency to foam while others do not? For example, bubbles can be produced in pure water by vigorous agitation, but then they rapidly coalesce and disappear. While foams cannot be produced with pure water, foams associated with beer or shampoo can persist for several minutes or even hours. What ingredient(s) in shampoo and beer make their foams stable, and what physical concepts control their stability? In this talk I'll review three basic mechanisms underlying foam stability, and I'll make connection with current research on coarsening by the diffusion of gas from smaller to larger bubbles.