Researchers Samuel Poincloux (currently at Aoyama Gakuin University) and Kazumasa A. Takeuchi of the University of Tokyo have clarified the conditions under which large numbers of “squishy” grains, which can change their shape in response to external forces, transition from acting like a solid to acting like a liquid. Researchers Samuel Poincloux (currently at Aoyama Gakuin University) and Kazumasa A. Takeuchi of the University of Tokyo have clarified the conditions under which large numbers of “squishy” grains, which can change their shape in response to external forces, transition from acting like a solid to acting like a liquid. Molecular & Computational biology Phys.org – latest science and technology news stories
Framework uncovers what makes large numbers of ‘squishy’ grains start flowing in biological processes
