{"id":101875,"date":"2020-02-04T12:46:24","date_gmt":"2020-02-04T20:46:24","guid":{"rendered":"https:\/\/lifeboat.com\/blog\/2020\/02\/breakthrough-creates-tough-material-able-to-stretch-heal-and-defend-itself"},"modified":"2020-02-04T12:46:24","modified_gmt":"2020-02-04T20:46:24","slug":"breakthrough-creates-tough-material-able-to-stretch-heal-and-defend-itself","status":"publish","type":"post","link":"https:\/\/lifeboat.com\/blog\/2020\/02\/breakthrough-creates-tough-material-able-to-stretch-heal-and-defend-itself","title":{"rendered":"Breakthrough creates tough material able to stretch, heal and defend itself"},"content":{"rendered":"<p><a class=\"aligncenter blog-photo\" href=\"https:\/\/lifeboat.com\/blog.images\/breakthrough-creates-tough-material-able-to-stretch-heal-and-defend-itself2.jpg\"><\/a><\/p>\n<p>O.o.<\/p>\n<hr>\n<p>While eating takeout one day, University of Chicago scientists Bozhi Tian and Yin Fang started thinking about the noodles\u2014specifically, their elasticity. A specialty of Xi\u2019an, Tian\u2019s hometown in China, is wheat noodles stretched by hand until they become chewy\u2014strong and elastic. Why, the two materials scientists wondered, didn\u2019t they get thin and weak instead?<\/p>\n<p>They started experimenting, ordering pounds and pounds of noodles from the restaurant. \u201cThey got very suspicious,\u201d Fang said. \u201cI think they thought we wanted to steal their secrets to open a rival restaurant.\u201d<\/p>\n<p>But what they were preparing was a recipe for <a href=\"https:\/\/phys.org\/tags\/synthetic+tissue\/\" rel=\"tag\" class=\"\">synthetic tissue<\/a>\u2014that could much more closely mimic biological skin and <a href=\"https:\/\/phys.org\/tags\/tissue\/\" rel=\"tag\" class=\"\">tissue<\/a> than existing technology.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O.o. While eating takeout one day, University of Chicago scientists Bozhi Tian and Yin Fang started thinking about the noodles\u2014specifically, their elasticity. A specialty of Xi\u2019an, Tian\u2019s hometown in China, is wheat noodles stretched by hand until they become chewy\u2014strong and elastic. Why, the two materials scientists wondered, didn\u2019t they get thin and weak instead? [\u2026]<\/p>\n","protected":false},"author":513,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,1506],"tags":[],"class_list":["post-101875","post","type-post","status-publish","format-standard","hentry","category-biological","category-food"],"_links":{"self":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/101875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/users\/513"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/comments?post=101875"}],"version-history":[{"count":0,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/posts\/101875\/revisions"}],"wp:attachment":[{"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/media?parent=101875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/categories?post=101875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeboat.com\/blog\/wp-json\/wp\/v2\/tags?post=101875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}