All about Intersection of Science & Art | Outreach Project by Alex Kirillov @MINDlabpt at Univ.Lisbon-IST | #SciArt & #SciComm for #Science #Education
Joined October 2022
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ScienceArtHub retweeted
Art-Science Undisciplined: A Transformative Collaboration.
ucpress.edu/books/art-scienc…
New book by Janani Balasubramanian and Natalie Gosnell.
#sciart #scicomm #science #art
A bestiary of chaotic attractors, each carrying its own dihedral Dₙ symmetry.
Every disk holds a different attractor of the generalized Field–Golubitsky map:
z ↦ {a₀ + a₁|z|² + a₂ Re(zⁿ) + a₃|z| Re[(z/|z|)ⁿᵖ]} z + a₄ z̄ⁿ⁻¹
#builtWithMarimo
ScienceArtHub retweeted
Cellular Beats: The Melodies of Life.
Do Living Cells Emit Sounds?
#sciart #scicomm #cells #bioart
Recent research suggests that living cells can produce and respond to sound vibrations. Unlike human conversations, these sounds are at frequencies much higher than what our ears can hear.
ScienceArtHub retweeted
Mercury Art: The Art in Motion with the Only Liquid Metal.
Why is Mercury so Different from Other Metals?
#sciart #scicomm #chemistry
ScienceArtHub retweeted
The Art from Math and Music!
The Art from Math and Music!
Mercury Art: The Art in Motion with the Only Liquid Metal.
Why is Mercury so Different from Other Metals?
#sciart #scicomm #chemistry
ScienceArtHub retweeted
Honey Crystals: The Art of Crystallization. Why Does Honey Crystallize?
#sciart #scicomm #chemistry #science #education
Crystallization or solidification of honey is a natural process that occurs in all types of honey. Honey is a supersaturated solution containing more than 80% of sugars (mainly glucose and fructose) and less than 20% of water. When crystallization of honey occurs, it becomes thicker and cloudy, and gets a coarse sugar texture. The crystallization of sugars in honey can be caused by temperature decrease, change of humidity, agitation, and presence of undissolved microcrystals of sugar or remains of polen that can act as centers of crystallization.
Despite not having a golden liquid appearance, crystallized honey is perfectly good for consumption and can also be a sign of honey quality. Sugar crystallization in a processed (industrial) honey is generally less common. Placing crystallized honey in a warm water bath for 15-30 min may result in its liquefaction. A honey crystallization pattern is shown herein. Image by @ScienceArtHub
