Milk is an emulsion of butterfat droplets and casein micelles. The size of these particles can vary, which strongly affects the milk’s mouthfeel as well as its colloidal stability. Here we show that the Litesizer™ can monitor the particle size and the zeta potential of whole as well as skimmed milk, giving precious information about the quality and the stability of the product.
Radio wave weapon knocks out drone swarms
Probably. A radio-controlled drone cannot be completely shielded to RF, else you´d lose the ability to control it. The fibre optical cable removes...