very subtle

Scientists from University College London are behind the production of spaghetti. They warn that the composition contains formic acid instead of water. Technically, these microscopic noodles are edible because the concentration of acid there is negligible and does not cause burns on the plum skin, but this lump is so small that it cannot even be noticed, 24 Channel reported, citing the publication Vice. .

Moreover, it was not made for consumption purposes, but for an important scientific purpose. This is part of research into creating ultrathin fibers for medical applications, such as tissue regeneration.

The spaghetti strings are so thin visible only in electron microscopeCreated using a method called electrospinning:

• The process involves applying high voltage to a liquid solution passed through a needle.
• This causes the needle to eject an extremely thin thread made of a liquid solution.
• When this thread hits the collector, it stretches and is carried by the air, drying the excess liquid in the nanofibers.
• The result is a pile of spaghetti so small and thin that you won’t be able to see it even if it falls onto your plate right in front of you.

Pasta was too small made of flouras always. However, as previously mentioned, the researchers used formic acid instead of water. It is commonly used as a food additive, but it is also found in bee and ant stings, which can cause skin irritation and a burning sensation.

Scientists used formic acid because the starch in flour consists of many spirals. Formic acid breaks these spirals and also helps the liquid evaporate faster, which aids the drying process.

The result is a paste so small that it can only be described as “nano paste”. It will instantly overcook while cooking. Nanopasta is so thin that it is 1000 times thinner than the world’s thinnest pasta, Su filindeu, which is handmade by a Sardinian family.