LIQUID CRYSTALS. “Gelatin dessert is about 95% water … So the question arises, why doesn’t the water dribble out? There are some gels that are 99.95% water. The water doesn’t dribble out. Well, there are osmotic arguments but they are hard to apply when you have 99.95% water.”
http://www.caims.ca/news/2011-nerenberg-lecture-fourth-phase-water-gerald-pollack
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022