A Jellyfish Chip (IMAGE)

Biophysical Society

A Jellyfish Chip

Caption

Danish scientists combined their expertise in biophysics and biochemistry to gain a better understanding of how food preparation affects jellyfish from the inside out, turning it in to a crunchy chip. They will present their work during the 62nd Biophysical Society, held Feb. 17-21.

Credit

Mie T. Pedersen

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