Gelatins take on a semi-solid state when cool, and become a liquid when heated, right? Well, not always. Chemists from Radboud University Nijmegen, in The Netherlands, have created a “super gel” that behaves in the opposite manner – it’s liquid when cool, and stiffens when heated. What’s more, it reportedly absorbs water 100 times better than other gels. To make it, the researchers copied the protein structure of human cells.
Read the full article: New “super gel” is liquid when cold and stiffens when heated