The Sciences

Squishy Physics & The Molecules We Eat

Science & FoodBy Science & FoodJun 6, 2013 3:00 PM

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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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