The Beautiful Patterns Left Behind When Whiskey Dries

It started with a sabbatical and a case of whiskey. Time away from the usual research and teaching responsibilities — and a bit of inspiration. University of Louisville mechanical engineer Stuart J. Williams wanted to learn more about how particles and fluids interact, which is called colloid science. And just before he was set to spend some time working with an expert in the field named Orlin Velev, Williams talked to a colleague at the Kentucky-based beverage giant Brown-Forman, who mentioned that whiskeys happen to contain colloids. Thus a project was born.

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