Morphing Matter News Today

Researchers from Morphing Matter Lab at Carnegie Mellon University have created an “e-seed” carrier that can be dropped by drones to drill seeds into the soil.

"I would totally buy these ... it would be such a fun experience.”

The exhibition presents various systems of self-morphing materials, which are at the very forefront of science, imitating material processes that occur in nature so as to grow and develop.

New soft robots can shift from walking to swimming. They could one day be used in rescue situations or to interact with sea animals or coral.

A research team led by the Morphing Matter Lab at Carnegie Mellon University is developing flat pasta that forms into familiar shapes when cooked. The team impresses tiny grooves into flat pasta dough — made of only semolina flour and water — in patt

The iconic shapes of pasta can make it hard to package and transport. Flat pasta that only forms shapes when cooked takes care of the problem.

Eco-friendly geometry: smart pasta can halve packaging waste at no extra cost Mathematics to the rescue! A A Reset Pasta comes in a variety of shapes and sizes — from the plain and simple to all sorts of quirky spirals. But for the most part, they have one thing in common: they’re not using space very effectively. But a new study may change that. Researchers from Carnegie Mellon University have found a way to change that, designing new types of pasta that use less packagin...

The strange, flat pasta that transforms into 3D shapes as you cook CNET 2 hrs ago Gael Fashingbauer Cooper © Provided by CNET The new pasta starts out flat, but plumps into shapes when it cooks. Morphing Matter Lab/Carnegie Mellon University Maybe food can be fun.  A paper published by researchers at Carnegie Mellon University revealed a new variety of pasta that starts out flat, but -- incredibly -- transforms into unique, 3D shapes after being boiled for seven minutes. ...

Scientists create flat pasta that morphs into 3D shapes on cooking Vishwam Sankaran © Provided by The Independent An interdisciplinary team of scientists specialising in material science, mechanical engineering, and computer-aided fabrication are making a new type of pasta dough that remains flat during storage, but can morph into tubes, spirals, twists, and waves when cooked. The scientists, including those from the Morphing Matter Lab at the Carnegie Mellon University in the...

Graphic: Morphing Matter Lab. Carnegie Mellon University Pasta boxes are bound by the constraints of their contents; the rigid stalks of spaghetti require different packaging than the wide coils of a good fusilli. Now, a team of researchers has developed flat pastas that turn into familiar shapes when cooked, with the goal of reducing packaging waste. Advertisement By incising grooves on a flat pasta made of standard semolina flour, the team was able to cook two-dimensional pastas into three-di...