Foams are an essential component of many different drinks and foods: from a frothy head of beer to coffee crema, bread and ice cream. Despite their ubiquity, little is actually known or understood about these highly complex systems. Collaboration between the Institut Laue-Langevin (ILL) and Aarhus University has connected unique capabilities to investigate foam with critically relevant food science challenges, bringing a greener food future a step closer. 

A team led by a Rutgers-New Brunswick scientist has concluded water did not arrive as early during Earth’s formation as previously thought, an insight that bears directly on the question of when life originated on the planet.

The finding, reported in the science journal Geochimica et Cosmochimica Acta, is significant because the data reported by the study support the idea that water arrived towards the final stages of Earth’s development into a planet from dust and gas, what geologists refer to as late accretion.

Berger’s project, Insights into the Martian Environment Through Pattern Analysis of Compound Dunes, focuses on studying dune formations on Mars using high-resolution images captured by NASA's orbiting cameras. These “compound dunes”—dunes with smaller dunes layered on top—are well-documented on Earth but remain unexplored on Mars.

Ever notice how much more tempting it is to pick up fast food for dinner after being stuck in traffic? It’s not just you. New University of Illinois Urbana-Champaign research shows that traffic delays significantly increase visits to fast food restaurants, leading to unhealthier eating for millions each year. 

Through a multi-university collaboration, researchers at Virginia Tech have discovered a new, solid lubricating mechanism that can reduce friction in machinery at extremely high temperatures, well beyond the breakdown temperature of traditional solid lubricant such as graphite.