OH LOOK! A SHINY THING How to Blow Frozen Bubbles
One of the most surreal moments in my journalism career took place yesterday afternoon as I assisted in a bizarre science experiment, prompted by an online gallery of online soap bubbles.
Knowing that... Posted on 1/15/09 at 7:53 AM
University of Manitoba professor to speak Thursday at Bioscience Conference
WORTHINGTON — Beer, bread, breakfast cereal, ice cream and apples all contain a common, simple element most people don’t think about — bubbles.
Though they might seem unimportant, bubbles are what give many foods the right texture, and studying them will potentially lead to important advances in food science and the food industry.
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