Industrial bread dough kneaders could use physics-based redesign

Bakers have been crafting bread for more than 6,000 years with four simple ingredients: flour, salt, water and yeast. Apart from using high-quality ingredients, the kneading process and amount of time the dough is given to ...

The science of knitting, unpicked

Dating back more than 3,000 years, knitting is an ancient form of manufacturing, but Elisabetta Matsumoto of the Georgia Institute of Technology in Atlanta believes that understanding how stitch types govern shape and stretchiness ...

Bioceramics power the mantis shrimp's famous punch

Researchers in Singapore can now explain what gives the mantis shrimp, a marine crustacean that hunts by battering its prey with its club-like appendages, the most powerful punch in the animal kingdom. In a paper publishing ...

Morphological transitions of biological filaments under flow

The study of complex suspensions made of particles suspended in a simple fluid has been growing lately, with many opportunities for industry or lab-on-a-chip technology. The macroscopic flow properties of these suspensions ...

Scientists study 'smart' magnetic gel in a magnetic field

Magnetic gels are the new generation of "smart" composite materials. They consist of a polymer medium and nano- or micro-dimensional magnetic particles embedded in it. These composites are frequently used in magnetically ...

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