Where pigments like the heme of the blood or the melanin of the skin or the visual pigments of the retina are absent, the opacity is due only to the variable refractive index, which causes light scattering, and in this case the tissue can be made transparent with methods like that described in the article which make the refractive index uniform (i.e. exactly like snow that transitions from opaque to transparent when melting).
> It is a hygroscopic compound with a high solubility in water and minimal reactivity. The European Food Safety Authority (EFSA) has concluded that this molecule exhibits no adverse effects or systemic toxicity at doses up to 2 g per kilogram of body weight (14). As a result, it is widely used as an artificial food dye in products such as flavored chips (for example, Doritos).
https://www.ebay.com/shop/vibratome?_nkw=vibratome
These cuts can get quite small.
I can see right through you.
Notably, only one local chain sources M&Ms from Europe, so we buy from them. All other stores source M&Ms from the US and have these colours. You can see the difference in the candies.
0: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2026...
Add some water between the grid pattern and the chicken and also some on top of it - or even conduct the experiment under water and the results should be better. You might also freeze the meat before cutting to achieve much smoother surfaces in the first place?
But what it reveals about our relationship with food is a little unsettling. The intensely chemical nature of Doritos and the whole notion of turning flesh into something alien - it’s all very far removed from food as a source of nourishment and of natural origin.
Is the Rhode Island Red chicken which constitutes most of the worlds breeds, that has been bred for 100 years to exclusively stand in a single spot, peck and eat as much as possible and show as little interest in its surroundings to be easier to handle, natural?
Is the tomato, banana or potato you buy at the farmers market, to which Bayer owns the genetical rights, that is 10x the size of the "natural" version, natural?
If you think a little bit about the origins of most sources of nourishment we have day-to-day you can find yourself in a very difficult space to draw naturalist lines
Yes, a lot of people who simply complain about vague "chemicals" in food are nutters, but I don't think that means that I'd be OK with eating every mass-produced-food-like-product offered for sale.
In fact, Salmonella kills 420 people per year in the US alone and infects 1.35 million people [1]. That is a whole lot scarier than tartrazine. Of course, it's 100% natural and organic!
[1] https://www.fsis.usda.gov/inspection/inspection-programs/ins...
its important to note though that there is no mystery or chemical nastiness behind the transparency effect - it's just changing the refractive index of water!
I did not see answers to these important questions when reading the article.
I mean, I know this is more of a serious forum, but any thread that has "transparent chicken" and "dorito dust" in the title has be a one of them lighter ones...
Also as the main article explain, to get the effect the concentration must be quite high, like a 5% solution for 12 hours. That's like 50x the concentration of tartrazine in fake orange juice, that is probably dangerous to drink or take a bath.
That's not a joke. Not only a cool party trick, but could help in diagnosing some medical conditions.
I made transparent chicken - MrGreenGuy https://www.youtube.com/watch?v=p2H31RzTPoU
I mean this is fun, but let’s be honest, they didn’t exactly crush up a bunch of Doritos, shake chicken breast in the dust, and create some sort of clear chicken meat