Thank you Adaobi for such a wonderful suggestion. All credit to her for the idea, we are still workin’ on it!

My genius friend Adaobi Adibe sent me a paper on making biological tissues transparent. In “Achieving optical transparency in live animals with absorbing molecules”, the authors make biological tissues, like chicken breast, transparent by soaking them in a solution of tartrazine. Tartrazine is the very bright yellowish-orange food dye that is found on Doritos.

We aim to do a more ambitious replication imminently. But as a warm up, I tried to replicate parts of this protocol by soaking chicken breast in tartrazine solution. I got partial transparency but not to the degree of the paper. The sample below is an approximately 2mm thick raw chicken breast cut from a 5mm slice that was soaked in ~0.19 M tartrazine solution for 6 hours at room temperature. I took an image of this with a desk light. You can see the grid lines showing through from underneath. The chicken, even though the texture to the touch is the same, has a visual quality like that of gummy bears.