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.

New aspects of surface wetting revealed

When a surface is getting wet, the composition of the liquid plays a role in the wetting process. Researchers from the Max Planck Institute for Dynamics and Self-Organization (MPI-DS) found that phase separation within the ...

What drives ecosystems to instability?

Trying to decipher all of the factors that influence the behavior of complex ecological communities can be a daunting task. However, MIT researchers have now shown that the behavior of these ecosystems can be predicted based ...

Dense liquid droplets act as cellular computers

An emerging field explores how groups of molecules condense together inside cells, the way oil droplets assemble and separate from water in a vinaigrette.

Nanoscale fluid-phase changes revealed

Millions of barrels of oil are produced daily from shale reservoirs, yet a significant amount remains untouched, trapped in molecular-sized pores on a nanoscale. Current reservoir models can't predict oil behavior or recovery ...

Tiny motors take a big step forward

Motors are everywhere in our day-to-day lives—from cars to washing machines. A futuristic scientific field is working on tiny motors that could power a network of nanomachines and replace some of the power sources we use ...

Double locked: Polymer hydrogels secure confidential information

The development of highly secure but simple and inexpensive encryption technology for the prevention of data leaks and forgeries is decidedly challenging. In the journal Angewandte Chemie, a research team has introduced a ...

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