The Pint of Science festival aims to deliver interesting and relevant talks on the latest science research in an accessible format to the public – mainly across bars, pubs, cafes and other public spaces. Pint of Science wants to provide a platform which allows people to discuss research with the people who carry it out and no prior knowledge of the subject is required. It is a network of thousands of volunteers who are passionate about bringing discoveries to people and was established by a community of postgraduate and postdoctoral researchers in 2012.

Armando was the Pint of Science coordinator in Cambridge (UK) from 2014 to 2016; the following year, when he moved back to Italy, he contributed to start Pint of Science in L’Aquila as well.

Creative Reactions is the science-meets-arts branch of Pint of Science, encouraging collaboration between artists and scientists to showcase research in a more creative manner. Armando conceived and started it in Cambridge during Pint of Science 2015 when speakers at the festival were paired with local artists to showcase their research, and proved a major success. Nowadays, Creative Reactions has spread to a number of cities. Each event has a different format – expect anything from a traditional Pint of Science-style evening, to dramatic performances, music, comedy and even full art exhibitions with the artwork for sale.

What happens when you mix chemistry and cocktails? Armando conceived and developed special events during Pint of Science 2016 in Cambridge, in collaboration with Compound Interest. During the nights, they unveiled the chemical secrets behind what makes molecular cocktails taste and look so good, while professional mixologists demonstrated techniques such as gelification and spherification, or even how to make tasty foams! You can find more info and the infographics from Compound Interest here

Taking the experience from Science Hits the Bar to L’Aquila, Armando organised few events, in 2018 and 2019, and during Street Science 2019, to discuss the magic that chemistry can bring in a cocktail – different techniques and cocktails were discussed and explained at each event, guided by the mixologists from Il Vermuttino.

When COVID-19 is giving very hard times to Italy and the entire world, Chiara Biagini, in collaboration with Compound Interest, prepared the Italian version of the infographic “Coronavirus: How hand sanitisers protect against infections”. Using Compound Interest’s words: “As coronavirus continues its spread, panic-buying has swept supermarket shelves of hand sanitisers. What’s in these sanitisers and how effective are they in comparison to hand washing? This graphic takes a look.”

Chiara also contributed to the Italian version of “How do tests for coronavirus work?” – Once again, as Compound Interest put it “At the time of writing, there have been almost a quarter of a million confirmed cases of COVID-19 worldwide. The number of deaths is approaching 10,000. Across the world, countries are scrambling to increase their testing capacity for the virus — how are these tests carried out and how do they work?”

Another infographic that Chiara translated into Italian is “Four ways to destroy coronavirus” –“How do you fight something you can’t see? That’s the question when it comes to the coronavirus crisis which currently has many of us holed up at home.”. This time Compound Interest helps us to understand four ways to destroy the coronavirus from our hands and from surfaces, along with the science behind it.

Fame Lab is an international science communication competition – Chiara Biagini took part in the selections in L’Aquila in March 2020, talking about the “vegetarian dilemma” and how the dyes came to be used daily in our society

Chiara’s passion for scientific dissemination meets her love for storytelling in this 2-minute spot.
A range of scientific curiosities and anecdotes are unraveled during “ChiaraMente: la scienza accessibile”, the weekly appointment curated by Chiara Biagini, our postdoc, on Radio UnivAQ.
If you speak Italian, or want to test your Italian understanding, you can enjoy it on Radio UnivAQ streamed here, every Thursday from 17:15 to 18:00.

Hedwig Lamarr – 21 May 2020

The protagonist of this first episode is Hedwig “Hedy” Lamarr, one of the most relevant examples in history of women’s multitasking abilities; worldwide famous actress and visionary inventress. After leaving her engineering studies in Vienna to pursue a career in cinema, Hedy becomes a Hollywood sex symbol, and is considered “the fairest woman of her times”. But, between a movie and another, her inexhaustible creative side and her scientific education led her away from the stages: from American patent offices to Howard Hughes’ planes. As a matter of fact, you may not know that the WiFi you might be using in this very moment is based on a wireless communication protocol which is rooted in one of her visionary inventions… Why not reading more on Wikipedia?

Chemiophoby – 28 May 2020

This second episode is dedicated to “chemiophoby”, the fear of chemistry, a common feeling which has grown widespread nowadays, and at the basis of which the struggle between “natural” and “artificial” lies. Is a substance synthesized in lab different from its natural homologue? And, most importantly, is the natural substance in principle better than the lab-made one? A two-minute journey through the story of Aspirin, the worldwide used anti-inflammatory drug, will try to explain why sometimes lab-made is better than natural. Even from the old ages, willow bark was known to contain a natural painkiller substance. But it was not until the mid-1800s, when someone found the way to synthesize it in the lab, that salicylic acid was available in large amounts suitable for the market. But chemistry didn’t give only a way to obtain this precious molecule without cutting any tree: thanks to some chemical modification on the molecule, “natural” salicylic acid became “artificial” acetylsalicylic acid, a substance which retained the positive effects of its precursor without the tremendous side effects on stomach that afflicted the users. So, what do you think – are those benefits enough to consider chemistry something not to be afraid of?

Baking Bread pt. 1 – 4 June 2020

Say goodbye to your badly leavened homemade loaves: in this short bread-themed miniseries, we will realize that baking bread is “simple” as chemistry! In this first episode we will focus on flour explaining how crucial it is to choose the right flour – parameters like protein content and W index need to be taken into account. And what happens during the first stages of mixing? Gliadin and glutenin (the proteins in the flour) absorb water, swell and get stretched during kneading, forming long fibers of gluten. A correct folding of the dough creates the right network of gluten which entraps the gas released by yeasts… By the way, yeast will be under the spotlight next week, so stay tuned!

Baking Bread pt. 2 – 11 June 2020

Second episode of the mini-series about the chemistry of baking! Have you ever asked yourself what yeast is, and how it works? Then this episode is right for you! Yeast is a living being composed of small micro-organisms which live on sugars and produce carbon dioxide gas, same as we do when breathing. Gluten helps entrapping carbon dioxide bubbles into the dough, making it leaven. Temperature is crucial in order to obtain the perfect rising… and be aware that if you add too much salt you may kill the yeast! Are you curious now about how to combine flour and yeast correctly? Don’t miss the next episode about kneading!

Baking Bread pt. 3 – 18 June 2020

Final episode of this mini-series about the science of bread! Every gesture in kneading has its own importance and meaning. Not only stretching the dough is necessary in order to form gluten, but also folding the dough after raising is essential in order to re-distribute gluten in layers and help the dough being stable during the raise in height. But what if your loaf didn’t rise at all? It could be because of the salt, which might have killed the yeast. Or else, if you added milk to make your dough fluffier, you might accidentally have warmed it a bit too much, which could be the reason why the yeast didn’t work. And if you added oil or butter to your dough, you might have added it in the wrong order. In fact, every fatty substance should be added to the dough only once the gluten has been formed, otherwise it would entrap starch granules in an oily membrane making them unable to interact with water and form gluten. Now you’re ready – go and bake your perfect loaf!

The secret life of sunflowers – 25 June 2020

Do you know why sunflowers follow the sun? Or, at least, the young buds do – the adult flowers don’t… This behavior is known as “Heliotropism” (from Greek, “following the sun”) and is common in many flowers and plants as it brings many benefits: warm petals are attractive for pollinator insects, sun is thought to enhance pollen germination, and opposing the corolla to the sun with a certain angle casts a shadow on the most delicate part of the flower. But sunflower has another reason for doing this: it is known that young sunflowers’ growth is regulated by an internal clock with cycles of approximately 24 hours. During this cycles the growth of the stem is curiously uneven: one side grows during the day, the other during the night, hence the oscillation of the bud. Once the growth is complete, the stem becomes less flexible and the corolla fixes definitely its orientation towards east, where the rising sun warms the flower in order to make it more attractive to morning-active insects. Could you imagine that a flower’s life could be so active?