The citric acid added to keep liquid eggs fresh “is not a cause for concern,” says Rizzo. "Liquid eggs and (fresh) eggs are practically the same, the nutrition is basically identical," says Rizzo.

A surface forces apparatus and various optical visualization techniques were used to study the transition mechanisms between liquid-like snapping and solid-like failure at nano- and microscales.

A new blue fluorescent molecule set new top emission efficiencies in both solid and liquid states, according to a University ...