The Secret to Better Chocolate Was Inside Us All Along

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 GreenSciShow 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/scishowTwitter: http://www.twitter.com/scishowTumblr: http://scishow.tumblr.comInstagram: http://instagram.com/thescishow----------Sources:Muscleshttp://dx.doi.org/10.1038/s41467-021-25360-6https://www.eurekalert.org/news-releases/926667 https://www.embl-hamburg.de/~wilmanns/titin/lit/tskhovrebova03.pdfhttps://www.washingtonpost.com/news/wonk/wp/2012/12/13/how-to-pronounce-the-longest-word-in-the-world/Chocolatehttps://www.nature.com/articles/s41467-021-25206-1https://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.pdfhttps://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-gm1256975161-368215673https://www.istockphoto.com/photo/neuromuscular-junction-gm1272322355-374628894https://www.nature.com/articles/s41467-021-25360-6https://commons.wikimedia.org/wiki/File:Titin_IG_Domains.jpghttps://www.eurekalert.org/multimedia/797897https://www.istockphoto.com/vector/3-types-of-muscle-tissue-and-cell-gm1256972678-368214716https://commons.wikimedia.org/wiki/File:Chocolate_tempering_(3).JPGhttps://commons.wikimedia.org/wiki/File:Couverture_chocolate_samples,_tempered_and_untempered.jpghttps://www.istockphoto.com/photo/chocolate-spread-gm157403716-7661008https://www.istockphoto.com/photo/chocolate-assortment-background-top-view-of-different-kinds-of-chocolate-gm1276645382-376096164https://www.nature.com/articles/s41467-021-25206-1https://www.istockphoto.com/vector/muscle-tissue-seamless-pattern-gm902384584-248913613https://www.istockphoto.com/photo/education-anatomy-and-histological-sample-striated-muscle-tissue-under-the-microscope-gm1174812814-326873138