Bubble Sense (Day 174)

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Many chemical engineers will be familiar with bubbles and foams. They are used widely in foods, drinks, cosmetics, cleaning products… just to name a few.

The benefits of bubbles in products like these are generally self-evident, but, remarkably, they are also being used to help us understand how the very first living cells on Earth might have survived billions of years ago.

If this wasn’t significant enough, the ability of some bubbles to sense their environment to deliver drugs to the right place is being developed at the University of California – Davis (UC Davis), US, and Nanyang Technological University in Singapore.

The video above demonstrates how tiny, soapy bubbles can reorganize their membranes to let material flow in and out in response to the surrounding environment. Billions of years ago, such emergent behavior could have allowed the earliest living cells to adapt to changing environmental conditions.

Continue reading Bubble Sense (Day 174)

Will diet foods ever become the norm? (Day 47)

Chocolate BubblesTake a walk down any supermarket shopping aisle and you’ll find carefully arranged products positioned by ‘merchandisers’ to ensure your favourite foods are easy to find and always on sale.

‘Diet’, ‘healthy’ or ‘reduced calorie’ foods are often given their own special sections, and in many cases the amount of space given to them is growing.

But for many consumers ‘diet’ products are a compromise – they don’t quite taste the same…do they? But if they did, it could make the battle against obesity much easier.

Continue reading Will diet foods ever become the norm? (Day 47)