A pair of fluid dynamics physicists, one with Ecole Polytechnique, the other the University of Canterbury, have used their respective backgrounds to develop the optimal way to fry a crêpe. In their paper published in the journal Physical Review Fluids, Edouard Boujo and Mathieu Sellier describe their approach to finding the best way to cook a crêpe.
from General Physics News - Science News, Physics News, Physics, Material Sciences, Science http://bit.ly/2L5OOAX
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