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A new way to make chocolate

01.09.2021

Canadian scientists have made a discovery that makes the texture of chocolate better, and the process of making it easier and safer for the environment.

The texture of chocolate and its familiar appearance is the result of tempering - a complex process of repeated heating and cooling of the chocolate mass. This is how its glossiness is acquired, the characteristic crunch when broken and melting at a certain temperature. In the physical processes inside the chocolate, the cocoa butter fatty acid crystals take on a structured shape.

The addition of just one ingredient at a concentration of about 0,1% simplifies the process of tempering chocolate. The phospholipid helps the fatty acid crystals to take shape faster and only one heat is required.

In large factories, tempering is done by complex machines that leave a carbon footprint. Their need will disappear in connection with the new discovery.

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Electric bandages are more effective than regular bandages 16.03.2019

A weak electric current speeds up wound healing, and electric bandages have been invented for a long time, but until now it was not entirely clear why such bandages work better than ordinary ones. At least one of the reasons why electro bandages are more effective is that they are better at killing bacteria than regular medicated bandages.

Microbes form biofilms on a solid substrate: bacteria and other microorganisms are immersed in an intercellular matrix consisting of polymeric biomolecules - proteins, fats, sugars, DNA. Such biofilms appear on the skin in the same way as on any other surface. Sitting in the wound, bacteria prevent it from healing, and the intercellular substance in which the microbes are immersed is quite strong and dense, and medicinal substances cannot always penetrate the biofilm.

Researchers at Ohio State University covered Pseudomonas aeruginosa bacteria that were growing on a nutrient medium with an electrical bandage. A silver thread ran through the bandage, connected to a six-volt battery. It turned out that electricity kills bacteria, however, they did not begin to die right away, but with some delay. On the other hand, the bacteria continued to die for another two days after the current was switched off.

With the help of an electron microscope, it was possible to see that the biofilms under the electrobandage were destroyed. Judging by the chemical reactions that took place in the nutrient medium, the active ingredient was hypochlorous acid. Even in very dilute solutions, it decomposes to form atomic oxygen, a strong oxidizing agent. Hypochlorous acid appeared from the substances present in the nutrient medium under the influence of electricity, destroyed the biofilm and killed bacteria.

It is possible that this is not the only reason why electro bandages are more effective than conventional bandages. But nothing prevents now to try to create new modifications of medical dressings, in which such a biofilm destruction mechanism works especially effectively.

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