4.2 • 639 Ratings
🗓️ 12 April 2019
⏱️ 2 minutes
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0:00.0 | Understanding the human body is a team effort. That's where the Yachtel group comes in. |
0:05.8 | Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years. |
0:11.0 | Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program. |
0:19.6 | To learn more about Yachtolt, visit yawcult.co. |
0:22.7 | .jp.j. That's Y-A-K-U-L-T.C-O.jp. When it comes to a guide for your gut, count on Yacolt. |
0:33.5 | This is Scientific American's 60-second science. I'm Christopher in Taliatta. |
0:39.3 | There's solid and there's liquid. And now there's something in between, called chain melt. |
0:45.1 | At an atomic level, you have this interaction and this mix up between liquid and solid. |
0:51.2 | Andreas Herman is a condensed matter physicist at the University of Edinburgh. What he and his |
0:55.7 | team have discovered, using computer simulations, is that under certain pressures and temperatures, |
1:00.8 | potassium can be both liquid and solid at the same time. Specifically, they squashed simulated |
1:06.9 | potassium atoms with really extreme pressures, 200 to 400,000 atmospheres. |
1:12.6 | That's at least 200 times greater than the pressure in the depths of the Mariana Trench. |
1:17.2 | At that pressure, the atoms form two interlocking crystal lattices. |
1:21.1 | Add heat to that, you don't need too much, just a little bit above the boiling point of water, |
1:25.3 | and one of those lattices begins to melt, |
1:29.2 | while the other remains solid. |
1:31.1 | And voila, chain melt. |
1:34.7 | The details are in the proceedings of the National Academy of Sciences. |
1:38.3 | Herman says there's no reason to stop at potassium either. |
1:41.5 | Half a dozen other elements have this crystal structure, too. |
1:43.6 | As for what we'll do with them? So we haven't really looked for any application. It's quite a fundamental research, I would say. |
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