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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, two lectures will be presented from food scientist Laurissa Zhou (Modernist Cuisine) and Atlanta chef Linton Hopkins. They will investigate physical questions critical to cooking and understanding the properties of food. Awards will also be presented to the top Dekalb County High School student submissions for the Squishy Physics photography contest in conjunction with the Fernbank Science Center, with all the submissions on display at the event.
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 or Soft Condensed Matter investigates materials that are soft and easy to deform and that, in many cases, consist of mixtures of phases. Mayonnaise, for example, is a collection of oil droplets in egg yolk, and milk is comprised of solid-like particles inside water.
