Why chocolate feels so good: It is all down to lubrication

Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.

Researchers develop strain sensors for health, machine use

Researchers at North Carolina State University have developed a stretchable strain sensor that has an unprecedented combination of sensitivity and range, allowing it to detect even minor changes in strain with greater range ...

A deep red, cranberry-tinted lipstick that's also antimicrobial

Lipstick can be a confidence booster, enhance a costume and keep lips from chapping. But sharing a tube with a friend or family member can also spread infections. To develop a version with antimicrobial properties, researchers ...

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