The problem: Nuclear fusion works by smashing atoms together, resulting in a huge burst of energy similar to what happens inside a hydrogen bomb. But if the particles have even slightly different densities, they move away from each other, and the reaction produces way less energy.
The solution: Scientists are studying mayo. Mayonnaise is a non-Newtonian fluid: its viscosity changes with pressure, which is why it’s nearly solid in the jar but spreads easily when pressed with a knife. That’s similar to how materials change their state in the harsh conditions of a fusion reactor. So scientists put mayo in a machine that spun it around in a figure-eight pattern, applying enough pressure to change its state and see how different factors altered its density — observations they can apply to controlling the density of particles in nuclear fusion.
Yes, but: This doesn’t mean fusion reactors will be pumped full of mayo. This is about helping scientists understand the characteristics of materials, without complicated lab setups, using up resources, or setting off the equivalent of a bomb every time they want to test a theory.