New research shows how clustered particles determine elasticity of some gels
May 20, 2019–From the toothpaste you squeeze on your brush first thing in the morning to the yogurt you slurp down to the fabric softener that keeps your pajamas cozy and soft, gels are ubiquitous in consumer products, foods, and in industrial applications, too. However, until now, scientists have been unable to explain the microscopic structures within gels that impart their elasticity, or springiness, nor how those structures form.