“Shaken, Stirred, or just Mixed up?” will be presented by Clarkson University Assistant Professor of Mathematics Marko Budišić at the next Clarkson University Science Cafe at 7:15 p.m. on Tuesday, Nov. 5, at the Best Western University Inn Rushton Room, 90 E. Main St. in Canton, N.Y., and at 7:15 p.m. on Wednesday, Nov. 6, at the St. Lawrence Valley Roasters & Jernabi Coffeehouse, 11 Maple St. in Potsdam, N.Y.
Some vodka, some vermouth, a quick shake, and James Bond can sip on his martini. But if Bond wanted his fresh peanut butter jar "shaken, not stirred", he would wait a very long time to eat a PB&J. Why is that?
Budišić will look into what makes some substances easy to mix, and others not. When mixing gets tough, as when kneading dough or stirring paint, mathematics can guide our hands to show us how to mix things quickly and efficiently.
Come hear Budišić as he introduces us to mixing, stirring, kneading, braiding, topology and chaos theory – mathematical topics one doesn’t encounter often – and guides us through them with a light and fun touch.
Science Cafes bring together engineers, scientists, and townspeople in a relaxed, informal setting, such as coffeehouses and pubs. The speaker makes a short presentation about a topic in his or her field and then opens up the floor to discussion.
Find out more about Clarkson’s Science Cafe at http://www.clarkson.edu/sciencecafe.