Polyphase wireless power transfer system achieves 270-kilowatt charge, s...
Tempering, the heating process that gives chocolate its appealing sheen and creamy texture, is a crucial part of crafting quality chocolate. But, at the molecular level, it gets a little tricky, and when done incorrectly, can render entire batches of chocolate gritty and unappetizing.
A new microscopy technique developed at the University of Illinois at Chicago allows researchers to visualize liquids at the nanoscale level — about 10 times more resolution than with traditional transmission electron microscopy — for the first time. By trapping minute amounts of...