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There is now a CONTENT FREEZE for Mercury while we switch to a new platform. It began on Friday, March 10 at 6pm and will end on Wednesday, March 15 at noon. No new content can be created during this time, but all material in the system as of the beginning of the freeze will be migrated to the new platform, including users and groups. Functionally the new site is identical to the old one. webteam@gatech.edu
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Have you ever wondered why an egg solidifies at high temperature while most pure substances, like water, do not? Or why materials solely made of liquids can exhibit solid-like properties? Or why adding a tiny amount of certain additives to water dramatically changes the way water flows? This talk will touch on some of these aspects. It will start by discussing what soft condensed matter is and why soft materials are indeed soft. It will then briefly discuss viscous flow, to end introducing the significance of phase transformations in manipulating food. The aim of the talk is to inspire you into thinking about the properties and behavior of food, while illustrating the power of physics for rationalizing some of the fascinating diversity exhibited by the materials we eat.
