In episode one of this series, I presented a research paper by Stéphane Douezan and his colleagues in which they studied a ball of cells (called a cellular aggregate) sitting on a flat surface. After introducing the concept of cellular aggregate wetting by comparing it to the classical system of a drop of water, today I present the main part of the paper which looks at the dynamics of spreading of the cellular aggregate. I strongly suggest that the reader reads the first post before reading this one.
Have you ever noticed how drops of water have different shapes on a clean piece of glass and in a frying pan? The frying pan surface is coated with a hydrophobic (“water-repellant”) molecule so it does not stick to food, which typically contains a lot of water. As a result, a drop of water will take on a roughly spherical shape to reduce as much as possible its area of contact with the frying pan. If a surface has an even more hydrophobic coating than a frying pan, the drop can even reach a perfectly spherical shape (this is called ultrahydrophobicity).