ChemistryFoie gras made without force-feeding thanks to molecular mimicry Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production News
Physics'Galloping' bubbles could act as tiny robotic vacuum cleaners While experimenting with waves, researchers discovered that vibrating a container of liquid would cause bubble to "gallop" across its surface News