Eyespy: February 2013
Bringing you the quirkiest medical stories from around the world
Flavour behaviour—Could chocolate taste better? A study published in the Journal of Sensory Studies has shown enjoyment of hot chocolate might be influenced by the colour of the cup from the vending machine (doi:10.1111/j.1745-459X.2012.00397.x). 57 volunteers sampled four hot chocolate drinks in the same size but different colour cups and rated them according to sweetness, aroma, chocolate flavour, and liking. ANOVA analysis showed that although the colour of the cup had no influence on chocolate flavour or sweetness, participants found the hot chocolate served in cream cups had the best aroma (P<0.05). Overall they liked hot chocolate served in orange cups best (P<0.01) with red cups and white cups the least liked options (P<0.01).
Seafood superglue—Mussel closure might be the new buzzword in surgery, according to research from Penn State University, US (http://bit.ly/WMH2rC). Researchers have developed a synthetic polymer based on a protein made by mussels that allows them to