ADVERTISEMENT
  About the SA Blog Network













PsiVid

PsiVid


A cross section of science on the cyberscreen
PsiVid HomeAboutContact

Acoustically Levitating Caprese Salad

The views expressed are those of the author and are not necessarily those of Scientific American.


Email   PrintPrint



Last night I was at a SuperBowl party and enjoyed many (maybe too many) delicious foods, including Insalata Caprese. This mozzarella, tomato, basil, salt, and olive oil concoction is a traditional summertime treat. What would happen if it was levitated? Would it taste as incredible? I don’t know, but it certainly would be fun to see!

Acoustic levitation is a fascinating phenomenon and has practical uses, including potential to assist in drug development. You may recall the video from my post last year.

Let’s take a look at the acoustically levitating Caprese Salad from 18 year old Kris Bonner, who visited Materials Development Inc. in Evanston, IL to make this video after being inspired by the original video!

You will also want to check out Kris’ website to see what other cool projects he has been up to!

Looks perfect for a diet, if you ask me!

Image courtesy of wikipedia.com

Joanne Manaster About the Author: Joanne Manaster is a university level cell and molecular biology lecturer with an insatiable passion for science outreach to all ages. Enjoy her quirky videos at www.joannelovesscience.com, on twitter @sciencegoddess and on her Facebook page at JoanneLovesScience Follow on Twitter @sciencegoddess.

The views expressed are those of the author and are not necessarily those of Scientific American.





Rights & Permissions

Add Comment

Add a Comment
You must sign in or register as a ScientificAmerican.com member to submit a comment.

More from Scientific American

Scientific American Special Universe

Get the latest Special Collector's edition

Secrets of the Universe: Past, Present, Future

Order Now >

X

Email this Article

X