Enlarge / Saltwater taffy is made by stretching and pulling the sticky candy base to create air bubbles for a fluffy and chewy confection.Wikimedia/CC BY-SA 3.0
When San To Chan successfully defended their PhD thesis, they received a gift of saltwater taffy to celebrate and couldn’t help being intrigued by the taffy’s unusual consistency: somewhere between a solid and liquid. That led to experiments investigating the taffy’s rheology—how it deforms in response to applied forces—and how the ingredients and taffy-making process contribute to that rheology. The results are described in a new paper published in the journal Physics of Fluids.
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