0 0 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2013-06-06 11:00:022013-06-06 11:00:02Squishy Physics & The Molecules We Eat
Squishy Physics & The Molecules We Eat
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
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