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This is Scientific American's 60-second science. I'm Christopher in Taliatta.

One of the most exquisite heat sensors in the world, it's not in some government lab.

It's in the head of a snake, the pit viper, to be specific.

They're incredibly sensitive.

They beat any of the, I would say, synthetic counterparts, even the most expensive

semiconductor systems used, for example, in infrared or thermal cameras today.

Kira Dario, a material scientist at Caltech.

They can effectively resolve few millic Kelvin of temperature changes at the distance of up

to a meter. Now Dariot and her colleagues have designed a heat sensing material that competes with the

sensitivity of the snake, using pectin.

Same stuff you used to thicken jam.

Pectin, which is a double-stranded molecule that's ubiquitously present on the outer cell wall of plant cells,

acts effectively as a tiny molecular temperature sensor.

When temperatures go up, she says, the double-stranded molecule unzips.

Like the zipper of a jacket?

So they did what you usually do with pectin.

They made jelly using pectin, water, and calcium ions.

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