Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

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When it comes to a guide for your gut, count on Yacolt.

This is Scientific American's 60-second science.

I'm Christopher in Taliatta.

Chocolate may appear to have little in common with crude oil, but production for consumers requires that both substances travel through pipes.

And the thicker, that is, the more viscous they are, the more likely they'll clog up those pipes.

So physicists at Temple University in Philadelphia

have devised an unusual solution to avoid that sticky situation. Apply an electric field.

The process relies on a concept called electroreology, in which a fluid can morph from a liquid

to a jello-like consistency, or the other way around, under an electric field.

The field causes particles in the fluid, like paraffin and asphalt particles in crude oil,

or the cocoa and milk solids in chocolate, to act like tiny bar magnets and line up into chains.

The team's latest finding could be a boon for the production of low-fat

chocolate, because cutting the fat content of chocolate tends to jam up the pipes, what you

might call the Augustus Gloop effect.

Call a plumber. Stook in the pipe there, isn't he? Wonka? It's his stomach that's done that.

He's blocking all the chocolate. But that blockage can be cleared by applying an electric field of 1,600 volts per centimeter,

parallel to the chocolate's flow.

The effect would allow chocolatiers to cut cocoa butter by 10 to 20% and still not clog the pipes.

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