When liquids get up close and personal with powders

Every cook knows that dissolving powder into a liquid, such as semolina in milk or polenta in water, often creates lumps. What they most likely don't know is that physicists spend a lot of time attempting to understand what happens in those lumps. In a review paper, scientists share their insights following ten years of research into the wetting of soluble polymer substrates by droplets of solvents like water.
Source: ScienceDaily Headlines - Category: Science Source Type: news