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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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In this exciting event, lectures on the physics of chocolate will be presented from White House Executive Pastry Chef William "Bill" Yosses and UPenn Physics Professor Arjun Yodh.
Most of what we eat is squishy - behaving as a solid on a plate, or as a liquid when processed in your mouth. Squishy Physics investigates materials that are soft and easy to deform and, in most cases, are made from mixtures of phases. The lectures will cover interesting and entertaining physical questions that are critical to cooking and understanding the properties of food.
This year, Squishy Physics will focus on the exciting science of chocolate! Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required to produce your favorite chocolate treat. If you have ever cooked with chocolate, you may have even observed that it can solidify into something very different from the starting ingredient. Would you be shocked to learn that chocolate has six different solid phases?
Together, we can explore the exciting and entertaning intersection of science, gastronomy, and chocolate. Awards will also be presented to the top middle and high school student submissions for the Squishy Physics photography contest. This contest is organized in conjunction with the Fernbank Science Center.
Free tickets are available online at EventBrite.
