New publication finds why some fluids mix more slowly when stirred
Most ordinary fluids mix faster when you stir them faster – think of your morning coffee or tea. However, researchers at the UBC Soft Matter Group and the California Institute of Technology have discovered why the opposite can happen when mixing “active fluids” – fluids that contain a large amount of active particles such as bacteria, algae or microrobots.
Congratulations to our 2025 Fall Graduates!
Congratulations to all of our UBC Mechanical Engineering graduates who received their hard-earned degrees on Thursday, November 27! We are honoured to celebrate your achievements with you and proud to welcome the Class of 2025 to our alumni community! Awards Ceremony On graduation day, UBC Mechanical Engineering recognized our student’s achievements with a pre-convocation reception […]