After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing.
After years of trials and failed attempts, scientists at Stanford University have finally figured out why droplets of food coloring spontaneously start dancing.
Much of the phenomenon is related to the fact that dye consists of two distinct components, each with unique characteristics, namely water and propylene glycol.
Among their difference is that they evaporate at dissimilar rates.
Also significant is that the two have differences in surface tension, the force that causes liquids to bead up.
Water, which
