Join the discussion
Write your take first — we'll ask for email only when you're ready to publish.
- Hacker News
- Is it sort of how oil makes paper transparent? Impregnates air gaps to suppress index mismatch scattering? I'm just offering this casually, someone please correct me if I'm off.by Eridanus2
- I'm sure this research has some higher motivations behind, but I can't help foreseeing an ignobel coming soon!by teo_zero
- Translucent is a great word. Let's use it more!by iandanforth
- Fun fact: Doritos don’t contain tartrazine in Europe (including the UK). It’s not banned, but food products containing it must be labelled with “may have an adverse effect on activity and attention in children” in the EU.by layer8
- How about a sous vide bath? Could go as long as 72 hours before it turns into complete mush.by ricardobeat
- As the author seems to be around: have you considered surface roughness of the sample as problem to transparency?
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?
by _Microft - Author notes the difficulty of cutting thin slices of raw chicken. If you lightly freeze it (or freeze it and let it nearly defrost) it's much easier.by masfuerte
- I'm trying to imagine the origin story for this science, and I feel like the most fun one is that somebody wanted to make Doritos flavored chicken and accidentally discovered that the marinade turned the chicken breast transparent.by waltbosz