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)

American Institute of Physics

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.

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.

Credit

Chan et al.

Usage Restrictions

Journalists may use this content with appropriate credit.

License

Original content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.