Nanobacon

Sara Perry's first law of cooking is "Everything is better with bacon". Since her cookbook popularized the synthesis of bacon and sugar, bacon has since moved beyond its traditional roles as a savory layer in sandwiches or an accoutrement for breakfast eggs.

Chemists in Serbia and the Czech Republic have since brought the notion of bettering the world with bacon one step futher. The Journal of Physical Chemistry B chronicles the invention of nanobacon, an innovation that makes even black and white micrographs of vaguely phallic or turdlike cylinders become totally awesome and delectable:



Reference: G. Čirić-Marjanović et al., "Synthesis and Characterization of Self-Assembled Polyaniline Nanotubes/Silica Nanocomposites", J. Phys. Chem. B, 2009, 113 (20), 7116–7127, doi:10.1021/jp900096b