What We're Reading

Squishy Physics & The Molecules We Eat

Posted on by 1 Comment

TheMoleculesWeEat

This week we’re all about texture! The Fernbank Science Center dives into the squishy physics of soft (food) materials, while Amy Rowat explains how food can help us understand the different textural properties of cancerous cells versus healthy cells.

Squishy Physics – Fernbank Science Center

The Molecules We Eat – Amy Rowat at TEDxUCLA

One thought on “Squishy Physics & The Molecules We Eat”

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s