A team of chemists from Tsinghua University in Beijing, China figured out why tiny water droplets seem to get stuck to petals of red roses. Not unexpectantly, the mechanism, known as the Cassie impregnating wetting state, is a result of nanostructures (“hierarchical micropapillae” and “nanofolds”) on the surface of petals.

“How Roses Handle Water,” medGadget, April 29, 2008
Reminds us of the invention of Velcro by George de Mestral.