A.A. Newton on Muck Rack

A.A. Newton

Philadelphia
As seen in: MSN, Yahoo Life, ScienceDirect, Lifehacker, Popular Science, Yahoo, NewsBreak, TASTE Cooking
food writer, recipe developer, and all-around pretty OK lady.
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Articles

Recent advances in fluorinated superhydrophobic materials: Preparation and diverse applications

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By S. Rahimi, C. H. Lin, L. Gong, A.A. Newton
| ScienceDirect Verified
Introduction Superhydrophobicity is defined as a phenomenon where materials exhibit a water contact angle (WCA) exceeding 150°, preventing water from spreading and inducing the formation of spherical droplets. The concept of superhydrophobicity originated from studies of various hydrophobic phenomena in nature, such as the lotus effect [1], water strider's aquatic locomotion [2], and microstructural adaptations in cactus epidermis [3].
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Try These Thanksgiving Main Dish Alternatives to Break Free From Turkey Tyranny

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By A.A. Newton
| MacHash
is your up to the minute Apple news source. It's a content discovery engine that continuously delivers the latest Apple, Mac and iOS headlines from the web's best sources.
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The Secret to Making the Perfect Pasta Salad

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By A.A. Newton
| MSN Verified
Like other entries in the “carbs coated in mayo” category of side dishes, pasta salad is incredibly polarizing. When it’s good, I can’t stop eating it; when it’s bad, it’s inedible. I’ve found that the secret to really good pasta salad isn’t homemade mayo or a good jar of pickles—it’s really bad pasta. Specifically, overcooked pasta. To me, the single defining feature of a bad batch of pasta salad is crunchy noodles, which happens because starches solidify in cold temperatures.
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