Using magnetic permeability to store information

Scientists have made promising steps in developing a new magnetic memory technology, which is far less susceptible to corruption by magnetic fields or thermal exposure than conventional memory.

Chocolate physics: How modeling could improve 'mouthfeel'

Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...

Glaciers cracking in the presence of carbon dioxide

(Phys.org)—The well-documented presence of excessive levels of carbon dioxide (CO2) in our atmosphere is causing global temperatures to rise and glaciers and ice caps to melt. New research, published today in the Journal ...

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