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Uploaded on Feb 21, 2011
Adding a small amount of an immiscible fluid to a suspension - solid particles dispersed in a fluid - tunes the consistency of the suspension. The method could be used to create low-calorie foods. Read the full story at Chemistry World http://www.rsc.org/chemistryworld/New... or read the origial research in Science (DOI: 10.1126/science.1199243)