Anna Lynton

Diffusion of skittle colors

Professor Hertzberg’s note: Although there is little information reliably published on this common ‘science experiment’, this phenomenon is likely due to Marangoni (surface tension driven) flow. Food dye is a surfactant, which reduces surface tension, as does sugar from the dissolving candy coating. The circle geometry will reduce surface tension around the inner ring of Skittles more than around the outside. Higher surface tension in the undyed center draws the dyed fluid in, maintaining radial symmetry. (Jan 21, 2019)

Report here

Dylan Crane

Michael Karns

Owen Brown // Clouds First

Clouds First // Chet Roe

Clouds First // Greg Collins

Joe Ryan // Get Wet

Ivan Komodore

Cloud First // Matthew Finney

Get Wet // Jeremy Aparicio

Chad Sloan