Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.

If you haven’t heard of a tardigrade before, prepare to be wowed. These clumsy, eight-legged creatures, nicknamed water bears, are about half a millimeter long and can survive practically anything: freezing temperatures, near starvation, high pressure, radiation exposure, outer space and more. Researchers reporting in ACS’ Nano Letters took advantage of the tardigrade’s nearly indestructible nature and gave the critters tiny “tattoos” to test a microfabrication technique to build microscopic, biocompatible devices.

Conservators and museum technicians protect precious archaeological metal objects, such as tools and weapons, with clear coatings, leaving preserved and unobstructed views of these detailed treasures. However, researchers have reported in ACS Central Science that some of the resins used for these coatings react with iron-containing metals and can cause damage. The team developed a non-invasive fluorescence imaging strategy that reveals early signs of these damaging chemical reactions and confirmed its utility on ancient artifacts.