The texture of food products can be tailored so you feel them as soft or hard in your mouth. The measure of food texture is achieved by using tools like a compression machine with two metallic plates to mimic the compression between your tongue and palate. However, the results from these measurements can disagree with the texture we actually perceive because the bottom metallic plate of the machine does not reproduce the deformability of our tongue. This missclassification is especially dangerous for people with swallowing problems who can only eat soft foods. A team of Japanese researchers developed a test machine with a silicone rubber artificial tongue on the bottom metallic plate to better assess food texture.
Pulling too hard on a synthetic soft material like a rubber band usually leads to its failure. However, some biological soft materials, like our muscles, experience the opposite behavior. Our muscles, for instance, grow by repairing damage caused by a mechanical effort, such as lifting weigths. A team of researchers from Hokkaido University successfully mimicked this biological process and applied it to develop hydrogels that get stronger under tensile stress.