Stirred, not shaken: Physicists gain more particle control
Friday, March 22, 2013 - 09:00
in Physics & Chemistry
Cornell physicists can now precisely control how particles in viscous liquids swirl, twirl and whirl. Think of coffee and adding cream—and gaining control of the particles in the cream. Understanding this concept could allow chemists, physicists and engineers to better detect molecules, control the mixture of nanoscale particles and enhance self-assembly in solutions.