Authors: George Rajna
An international team led by New Zealand food scientists at the Riddet Institute has used neutron scattering techniques to characterize the structure of an oil-in-water emulsion commonly used in foods, such as milk, cream, salad dressings and sauces.  Coupled with SNS, the world's most powerful pulsed accelerator-based neutron source, VENUS will be the only open research facility platform in the US to provide time-of-flight neutron imaging capabilities to users from academia and industry.  A spallation neutron source has been used by physicists in Japan to search for possible violations of the inverse square law of gravity. 
Comments: 24 Pages.
[v1] 2019-11-13 08:23:37
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