Fluid gears make their debut
New work could promote the development of next-generation machines without mechanical interlocking teeth
Read article: Fluid gears make their debut
Read article: Fluid gears make their debut
Microscale ‘wave-on-a-chip’ device sheds light on nonlinear hydrodynamics
New device could help us better understand phenomena from ocean waves and hurricanes to weather and climate
Read article: Microscale ‘wave-on-a-chip’ device sheds light on nonlinear hydrodynamics
Physicists explain why some fast-moving droplets stick to hydrophobic surfaces
New experiments and calculations could improve aerosol and microfluidic technologies while shedding more light on airborne disease transmission
Read article: Physicists explain why some fast-moving droplets stick to hydrophobic surfaces
Schwinger effect appears in a 2D superfluid
Physicists model vacuum tunnelling in a simple system
Read article: Schwinger effect appears in a 2D superfluid
Meniscus size and shape affect how liquid waves move through barriers
Effect could come in useful for a host of practical applications that call for fluid control
Read article: Meniscus size and shape affect how liquid waves move through barriers
Melting ice propels itself across a patterned surface
Ratcheting effect could lead to better de-icing
Read article: Melting ice propels itself across a patterned surface
Sound waves control droplet movement in microfluidic processor
Device could be transformative in biology, chemistry and lab-on-a-chip applications
Read article: Sound waves control droplet movement in microfluidic processor
Manu jumping: the physics of making a bigger splash
Analysing the Māori and Pasifika sport
Read article: Manu jumping: the physics of making a bigger splash
Quantum-inspired technique simulates turbulence with high speed
Simulations could take just a few hours rather than several days
Read article: Quantum-inspired technique simulates turbulence with high speed
The physics of ice cream: food scientist Douglas Goff talks about this remarkable material
Our podcast guest is a leading expert on frozen desserts
Read article: The physics of ice cream: food scientist Douglas Goff talks about this remarkable material
