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Researchers have been able to engineer super-strong fibers made of muscle proteins with the help of protein-assembling microbes. And some other research might eliminate the need to temper chocolate, a part of the chocolate production process that is the bane of amateur bakers everywhere. Hosted by: Hank Green SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at http://www.scishowtangents.org ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Chris Peters, Matt Curls, Kevin Bealer, Jeffrey Mckishen, Jacob, Christopher R Boucher, Nazara, charles george, Christoph Schwanke, Ash, Silas Emrys, KatieMarie Magnone, Eric Jensen, Adam Brainard, Piya Shedden, Alex Hackman, James Knight, GrowingViolet, Sam Lutfi, Alisa Sherbow, Jason A Saslow, Dr. Melvin Sanicas ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: Muscles http://dx.doi.org/10.1038/s41467-021-25360-6 https://www.eurekalert.org/news-releases/926667 https://www.embl-hamburg.de/~wilmanns/titin/lit/tskhovrebova03.pdf https://www.washingtonpost.com/news/wonk/wp/2012/12/13/how-to-pronounce-the-longest-word-in-the-world/ Chocolate https://www.nature.com/articles/s41467-021-25206-1 https://altonbrown.com/how-and-why-to-temper-chocolate/ https://www.researchgate.net/profile/Nuria-Acevedo/publication/289728067_Nanostructure_and_Microstructure_of_Fats/links/5a4ba9fd0f7e9b8284c2d3c9/Nanostructure-and-Microstructure-of-Fats.pdf https://www.sciencedirect.com/science/article/pii/S221479931500079X https://www.chemistryworld.com/features/well-tempered-chocolate/9200.article https://www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/ https://www.chemistryviews.org/details/ezine/808827/Chocolate__The_Noblest_Polymorphism_II.html Images: https://www.istockphoto.com/vector/skeletal-muscle-gm1256975161-368215673 https://www.istockphoto.com/photo/neuromuscular-junction-gm1272322355-374628894 https://www.nature.com/articles/s41467-021-25360-6 https://commons.wikimedia.org/wiki/File:Titin_IG_Domains.jpg https://www.eurekalert.org/multimedia/797897 https://www.istockphoto.com/vector/3-types-of-muscle-tissue-and-cell-gm1256972678-368214716 https://commons.wikimedia.org/wiki/File:Chocolate_tempering_(3).JPG https://commons.wikimedia.org/wiki/File:Couverture_chocolate_samples,_tempered_and_untempered.jpg https://www.istockphoto.com/photo/chocolate-spread-gm157403716-7661008 https://www.istockphoto.com/photo/chocolate-assortment-background-top-view-of-different-kinds-of-chocolate-gm1276645382-376096164 https://www.nature.com/articles/s41467-021-25206-1 https://www.istockphoto.com/vector/muscle-tissue-seamless-pattern-gm902384584-248913613 https://www.istockphoto.com/photo/education-anatomy-and-histological-sample-striated-muscle-tissue-under-the-microscope-gm1174812814-326873138

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