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Korean noodles and Entangled polymer




I finally learned to use the chopstick to eat Korean noodles after a few attempts. The picture showing the noodle trapped between the chopsticks reminds a fundamental principle that DeGennes invoke to understand entangled polymer. In Soft-Matter Physics, polymers are often modeled as a long curly chain that gets entangled.
The noodles dip in the soup is the best analog of polymer in a solution. If the noodles are shorter chain then they don't get entangle and if they are long-chain they can entangle.  This property is very similar to what is known for the polymer in a solvent.

Korean noodle wrapped in Chopstick
PS: I kept a text as small as possible and not technical. I try to record the aspect of Soft Matter that I experience during normal life.

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