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Watch! New wearable ‘stretchy’ touchpads that let you play Angry Birds on your arm

South Korean researchers have developed a touchpad which is made up of transparent hydrogel, a type of fexible, strechable substance, which can be worn on your arm to play games, such as Angry Birds, or
India TV Tech Desk New Delhi August 12, 2016 17:42 IST
India TV Tech Desk

South Korean researchers have developed a touchpad which is made up of transparent hydrogel, a type of fexible, strechable substance, which can be worn on your arm to play games, such as Angry Birds, or even the piano.

While various types of conductors such as carbon nanotubes and metal nanowires have been explored for stretchy touchpads, they are all based on hard materials.

To help solve this problem, Chong-Chan Kim from Seoul National University in South Korea and his colleagues developed a touchpad made of hydrogel, a network of hydrophilic polymers that are soft and very stretchable.

They used a polyacrylamide hydrogel containing lithium chloride salts, which act as a conductor and help retain water in the hydrogel.

"Electrodes on the ends of the hydrogel panel apply similar voltages, which creates a uniform electrostatic field across the system," researchers wrote in the journal Science.

When a finger touches the panel, it closes the circuit within the hydrogel, allowing current to flow from both ends of the strip to the touch point.

At each corner of the strip, metres that capture current detect the electrical signals; the researchers developed a controller board to facilitate communication between the ionic touch panel and a computer.

Using the touchpad, they were able to draw a stick figure, with the data conveyed onto a computer screen. With the thin touchpad placed on their arms, they were able to write words and to play the piano and games.

The touchpad was still able to operate when it was stretched to more than 1,000 per cent of its normal area, researchers said.

After 100 cycles the resistance was found to increase slightly, which the researchers suggest may be due to water evaporation in the gel.

(With agency inputs)