The properties of foams and lattices

Man and nature both exploit the remarkable properties of cellular solids, by which we mean foams, meshes and microlattices. To the non-scientist, their image is that of soft, compliant, things: cushions, packaging and padding. To the food scientist they are familiar as bread, cake and desserts of the best kind: meringue, mousse and sponge. To those who study nature they are the structural materials of their subject: wood, coral, cancellous bone. And to the engineer they are of vast importance in building lightweight structures, for energy management, for thermal insulation, filtration and much more. When a solid is converted into a material with a foam-like structure, the single-valued properties of the solid…