{"version":"1.0","provider_name":"Harvard Gazette","provider_url":"https:\/\/dev.news.harvard.edu\/gazette","author_name":"harvardgazette","author_url":"https:\/\/dev.news.harvard.edu\/gazette\/story\/author\/harvardgazette\/","title":"Small suds make a big splash at SEAS &#8212; Harvard Gazette","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"xhyNgQSNlQ\"><a href=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2008\/06\/small-suds-make-a-big-splash-at-seas\/\">Small suds make a big splash at SEAS<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2008\/06\/small-suds-make-a-big-splash-at-seas\/embed\/#?secret=xhyNgQSNlQ\" width=\"600\" height=\"338\" title=\"&#8220;Small suds make a big splash at SEAS&#8221; &#8212; Harvard Gazette\" data-secret=\"xhyNgQSNlQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/dev.news.harvard.edu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"The latest engineering feat to emerge from the laboratories at Harvard\u2019s School of Engineering and Applied Sciences has been largely accomplished with the aid of kitchen mixers. Researchers have whipped up, for the first time, permanent nanoscale bubbles \u2014 bubbles that endure for more than a year \u2014 from batches of foam made from a mixture of glucose syrup, sucrose stearate, and water."}