The image shows taffies of different flavors. It also shows a 3D model reconstructed by X-ray computed tomography, illustrating immiscible inclusions (oil droplets and air bubbles) in the grape-flavored taffy. (IMAGE)
Caption
The image shows taffies of different flavors. It also shows a 3D model reconstructed by X-ray computed tomography, illustrating immiscible inclusions (oil droplets and air bubbles) in the grape-flavored taffy. Those droplets and bubbles give rise to the elasticity of taffy.
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Chan et al.
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