Mayonnaise could help improve nuclear fusion: new study

A team of researchers at Lehigh University studying the strength of capsules containing fuel for fusion reactions has turned to an unexpected helper: mayonnaise.

Here's What We Know

In their work, the scientists are using mayonnaise to study the hydrodynamic instabilities that occur during nuclear fusion.

Nuclear fusion is the reaction that powers stars like our sun. On Earth, its use could provide a reliable alternative to carbon-based energy sources. In the laboratory, fusion is carried out in two ways: with a tokamak, which uses magnetic fields to control the plasma, and with lasers that irradiate fuel capsules.

Mayonnaise, which consists of eggs, oil and vinegar, behaves like a solid material but starts to flow when exposed to a pressure gradient. This property helps researchers understand when instabilities occur and how to control them. Understanding these processes could help prolong the fusion reaction and improve its efficiency, an important step towards a sustainable nuclear fusion-based energy source.

Source: Gizmodo