By studying how thin elastic sheets wrap themselves around a liquid droplet, researchers in the US and Japan have discovered that the “wrappers” try to enclose the maximum amount of liquid in a fixed area of sheet. The effect is rather like making samosas or calzones, where we try to stuff the maximum amount of food filling inside a circle of dough, which leads to their characteristic triangular or half-moon shapes. The result could come in useful in applications where a liquid cargo needs to be protected inside a solid barrier – for example when the liquid is corrosive, toxic or simply delicate…………
http://nanotechweb.org/cws/article/tech/62461
