Forwarded from a student in this winter’s class- Tangential to food chemistry per se but not to the polymer science parts of it.
To quote the article “The substance relies on “intelligent molecules” that “shock lock” together to absorb energy and create a solid pad”. Seems to me they don’y need to be too “intelligent” just big enough and entangled enough that they can’t pull apart (disentangle) on the imposition of a high speed deformation, like a bullet impact. Silly putty on steroids. It is cool stuff nonetheless.
Aah- Finally a quote from the inventor “Richard Palmer, the inventor of this gel said “When moved slowly, the molecules will slip past each other, but in a high-energy impact they will snag and lock together, becoming solid … In doing so they absorb energy.” http://www.daxii.com/articles/d3o_the_magic_shock_absorbent_gel.aspx
Image From Telegraph.co.uk
Vision of d30 in action here…
image via http://thegearjunkie.com