Tea Chemistry - Periodic Table of Videos
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- Опубліковано 14 чер 2024
- The Professor discusses all sorts of stuff about tea to mark the Chinese New Year.
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i know this man
I did not expect this at all
Sure
I did not expect to see this, but it is the happiest crossover of my life. Two people who’ve inspired me for a long time now
@@hellothere3163 he obviously does not
in 1979, he was appointed to a Lectureship in the Department of Chemistry at the University of Nottingham. Promotion to Reader in Inorganic Chemistry and then to Professor of Chemistry followed in 1985 and 1991 respectively. In addition to his chair in Nottingham, Professor Poliakoff is an Honorary Professor of Chemistry at Moscow State University. From 1994-99, he held an EPSRC/Royal Academy of Engineering Clean Technology Fellowship at Nottingham.
A lot of people from coffee-based cultures (including the US) don't seem to use water that's hot enough, IMO.
You need to have everything ready so you can pour the water onto the tea while it's still just about boiling. I think starting with a pre-warmed pot or cup to keep the initial temperature up helps too, but sometimes that's just too much hassle.
I love that look he gives the camera at 5:57
+Blake Watson It reminds me of Bob Ross :P
I'm a guy from Hong Kong and thanks for your Chinese New Year message!
ALSO
祝你身體健康,財源滾滾!
wish you longevity and health!
"Chemist Never Trust Drinking Out Of Breakers" -Professor Poliakoff-
+toxicwar What is a breaker? Sorry, I'm not an english native speaker and I can't get it.
+Alex Serrano Don't worry, it's his fault. It should be "becker"
+Silvio Rispoli
Beaker
noun
A lipped cylindrical glass container for laboratory use.
+toxicwar
Basic Lab safety.
There was a Dr. Beaker in "Supercar". Always thought that was a great name for a scientist.
I love that you were talking about how people swear that milk before tea or after tea makes it stronger and then i thought you were going to explain which one was correct but you just said 'i don't have a position on this. I don't like milk'
I was waiting for his explanation too, but the statement didn't disappoint, Milk in Tea is disgusting, for me, save it for the Coffee lol
Earl Grey with lemon and just a bit of sugar is all ya need.
If I remember correctly, tea from the tea plant (Camellia sinensis) is just called tea, where as a tea brewed from another plant (like mint, rooibos etc.) are called tisanes.
That spectrum is *anything* but cozy
Next time i want to see what tea does in Hydrochloric acid
My personal philosophy is that if you ever have to ask yourself whether or not you want tea, then the answer is always "yes".
Just have one note to this video, caffeine does add a lot to the taste of tea. Caffeine itself, even in pure form, has a very strong and distinct bitter taste. So small changes in the concentration in both coffee and tea changes the taste drastically.
Ten years later. Happy Chinese new year again.
I'm an American who drinks only fine Chinese tea. Putting milk or sugar into tea is like pouring ketchup into French wine, or adding electric guitars and stadium horns to a Handel woodwind sonata. But if you've drunk only British 'tea', you wouldn't understand the difference.
Yes they are different. The Swiss Water method basically lets the beans soak in a hot water solution releasing the caffeine along with many other solids in the coffee such as carbohydrates and so forth. Those beans are discarded and the water solution is filtered to remove the caffeine. Then more coffee beans are added to the same solution and only the caffeine is extracted out since the other "ingredients" are still in the water like saccharides and so forth.
The exact class of compounds responsible for this color change are called anthocyanins. The most common one, if I recall, is cyanidin-3-glucozide.
This is Britain; there's no need for an occasion to make tea.
StellariumSound because it’s always THE occasion to make tea
Alejandra Gámez indeed.
We Indians will be like hold our tea cups.....
@@mayankgaur8574 true
That's how rest of the world works too? No?
It's Professor Martyn Poliakoff. (just look at their university's chemistry department's webpage's staff listing).
chemists call H+ a proton, because that is basically what it is. It is not alchemy. The protons are not being added to the nuclei, they are only bonding to them.
Pouring milk or tea first, I think the issue is about quantities and how well mixed the end product is. If you pour the smaller quantity of the two substances first, you will get a more thoroughly mixed product since pouring the second substance will take longer and therefore give you a longer amount of time during which it is being mixed. Of course, if you stir it afterwards, you've made it a moot point.
tea can show different colour with both acids and bases.we use green tea with salt and milk and is commonly known as noon chai{salted tea} in our language. we prepare this tea with water,green tea leaves and sodium bicarbonate and heat it for one hour .sodium bicarbonate increases it colour{blackish} and taste. besides this if we add well water then no need of sodium bicarbonate to increase its colour and taste, but with rain water we always use sodium bicarbonate for colour and taste.
4:25 The right way to characterize different types of tea by their "fingerprint" of variable amounts of individual components would be HPLC. I once analyzed my tea for fun and was shocked at the high amount of caffeine contained therein.
Professor Martyn Poliakoff began his academic career as an undergraduate at King's College, Cambridge, obtaining his B.A (1969) and Ph.D. (1973) under the supervision of J. J. Turner FRS on the Matrix Isolation of Large Molecules. In 1972, he was appointed as a 1972-79 Research Officer in the Department of Inorganic Chemistry of the University of Newcastle upon Tyne. Promotion to Senior Research Officer followed in 1973 and then to a tenured position in 1975.
Sir Martin.. takes scary science, explains why scary, then makes it understandable. I have decided to adopt this gentleman as not only my dad, but a real life superhero. Please design sir martin a cape, and stretchy underpants that go over the top of trousers. Also, the tie, it has super special powers. if none of you will,, i'll design the outfit myself.
my absolute favorite person on youtube. no doubt
1: wood is made in large part of lignin. A bit over 40% is cellulose, lignin accounts for 30% and another 20% or so is so called hemicellulose which is irregularly bonded pentose. Lignin and hemicellulose sadly are nonstochiometric compounds with an irregular structure.
2: cellulose is HO(C6H10O5)nH with n over 100.
Apparently it does!
As far as I can tell from a mayoclinic page and other sources the caffeine content of tea is quite variable but usually black tea has more caffeine than green tea.
Just for the record.
Never put milk in the presence of the tea bag, the holes in a tea bag are just the right size to let a single water molecule through at a time, and a milk molecule is quite a bit bigger that a water molecule, and they will plug up the holes on the tea bag, which doesn't really affect the drink chemically but can have an affect on the taste.
Tea in the NMR machine: awesome!
this does go strait to the favorites.
I was under the impression that tea contained theophylline (C7H8N4O2), cocoa theobromine (C7H8N4O2) and coffee caffeine (C8H10N4O2), and it is the subtle differences in the stimulatory effects of these 3 alkaloids which gives these 3 drinks their different effects. Coffee stimulates mind and body to the point of stressfulness, whilst tea is gentler on the mind and has little effect on the body and cocoa has little or no stimulatory effect making it a good bedtime drink with milk.
if you remove the electron from a hydrogen atom (to make H+) all that remains is a proton. Acids increase the concentration of the H+ ion in solution, so you're 'adding protons' when you make a solution more acidic.
pay attention to monitors the professor's behind. there is a screen saver-with a text- and it's moving through the monitors. it's nice :)
let the water boil for an extra minute or so, little hotter, let it steep for a while(black, usually timmys orange pekoe), honey, cream, and a sprinkle of instant coffee(instant is usually useless, but found this out accidentally once, and always do it now)
soooo good
live to eat, not eat to live
I want a copy of those spectrums. They were cool.
Only an English professor would say "I am rather fond of..." Excellent effort old chap.
"Milk in tea? I don't enter into that debate"
...that's probably for the best.
Let’s all be honest with ourselves it was just an excuse to make some tea
I'm totally addicted to these videos, it was a great idea. I'd love to have this professor at my college! Hope to see more videos soon!
Black tea is not “ordinary” tea, it’s extraordinary tea. Much better.
hmmm..i was in china recently and they show a pretty cool reaction with green tea.. first, iodine was added to a cup of rice to give it it's dark blue color..green tea (or the polyphenol extracts) were added in to the solution. somehow, the iodine decolorises, giving a colorless solution. I'm guessing that it had to do with redox reaction but inorganic chemistry is not really my cup of tea.
That was a long way to go for a "my cup of tea" pun...
Heh, this video pretty much summed up my entire day today... having a cuppa tea, doing some Chains Rings and Spectrometry revision, before I leave for China this weekend.
A translation of what the lady said in Chinese would have been nice.
I know this is chemistry channel not gardening but you explain stuff about contamination.
he's a BA graduate from Cambridge, where he did natural sciences and took the part2 tripos in chemistry.
How about one on Beer Chemistry? .There's Malting, Resting, Sparging, Hopping, and Fermenting, all fine Chemistry Topics.
7:42, he says that. Then he says that the flavoring needs to put back in after they take out the caffeine.
Stephen Chu (Nobel Prize winner) should be of Chinese Cantonese origin.
"Chu" is the same surname as "Zhu," except the former is translated from Cantonese to English, the latter Mandarin to English.
I think that red tea is a very important part of British culture. However lemon tea does have some popularity in the bottled drink market.
My favorite is green tea alone.
Ima get myself a cup of tea now
It would be wonderful to meet this man.
I am from Hong Kong and we don't drink tea in the Chinese New Year
Funny.I wrote an exam essay yesterday on supercritical fluid extraction.Mentioned the decaffeination process using CO2.
the chemistry lurking just beneath the surface of everyday life: wonderful! Also, Professor, you have an awesome head of hair!!
Most certainly! "It's a chemical world" song quote byPeter Hamill of the band Van der Graff Generator
Milk is a compound, about 85% of it is water molecules.
happy new year.
I have a request. Do a video on the caffeine molecule and why it works.
Nice. Powdered teabags changed water color rapidly with Boiling water but third glass had loose leaf? It never appeared to change water but was not mentioned.
Not a preference, more a science. Always put milk in after the tea has brewed. It brews quicker and better and you can then control the exact strength/ orange colour precisely.
I have never actually heard someone use the term tisanes. Herbal tea is a more common name for drinks brewed from other plants. At least where I live
Would have been nice to get a pH value of the tea before and after the lemon--to see how good a buffer tea is...
Happy new year
I don't know about cyclotrons in particular but loose electrons are not hard to come by. Cyclotrons probably use something not too dissimilar (in principal) to a cathode ray. If you just set up a potential difference between two pieces of metal in a vacuum, the electrons zip between the two points. See wikipedia for a picture and a better description.
Happy Chinese new year! 祝大家牛年行大运，股票全牛！
no, acids contain more H+ than do more basic compounds. The H+ is the proton he is talking about
@SumayahsIslam I think they are equivalent. In the U.S., there are both colleges and universities; a college has to meet certain requirements before it can achieve university status. My school became credited as a university just before I entered.
If you mean by writing the equation for Cellulose, it would go like this:
C6H12O5+C6H12O5+C6H12O5+C6H12O5+...= (C6H12O5)n n being the number of the individual units of C6H12O5 or glucose
As a former high school chemistry teacher I found this very interesting. I like the professors tie especially.
However....he started to talk about the differences in putting milk in tea...or tea in milk...but never explained the results. Did I miss something here???
this is probably the most british chemistry lecture
haha sorry i didnt know but there are different graphs from an NMR. The one he shows is the 2D spectra which is kind of hard to explain unless you look at one and are familiar with NMR. Peaks or in this case the 2D images show up at different places on the graph based on how they are shielded on the analyte being tested. They also show up based on being downfield or upfield with TMS being the reference point. Thats kind of what i remember from College its hard to explain over this.
If you are a coffee drinker, make sure you pack some coffee in your bag before going to China or Korea. Most of the hotel only have tea bags in the room.
Thank you :D
+Adrian J Nyaoi Vietnam has AWESOME coffee though. Arguably the best in the world.
yeah starbucks is huge in china now
Most hotels also offer Nestle coffee, but be prepared for the taste.
Thanks! Will bear in mind.
Neat NMR loader!
@BubbaHoggit If I'm correct, The university of Nottingham, Chemistry department wishes you a happy and prosperous new year (ox year). Something along those lines, she's just wishing everyone a happy and good year! :)
Oh yes the raging milk before or after tea debate, my fave
Removing caffeine from coffee is an abomination!!!
Pretty slick NMR you got there.
SFE or supercritical fluid extraction is not widely used because it is way too expensive compared to other methods of extraction, which is what he said is the preferred method. "Dried cleaning fluid" as he says im assuming is Methylene Chloride becaus i have never heard it called that but that is still widely used for all coffees except for a few other extraction methods. Swiss Water Method is the other method more commonly used now.
I hope there's a lab doing experiments like this in the upcoming Pokémon games (Sword & Shield)
the best tea comes from the Azores islands, Cha Gorreana. No pesticides needed in the middle of the atlantic ocean!
This because a Professor make some tea
I'll just add some sugar and plenty of ice! Wonderful video.
Tea made in beakers. You can tell he's a real scientist.
3:25 -- I hate to say this, but "I don't like milk in tea," is a position, although I don't think it's a belief in the same way as "Milk then tea," or "Tea, then milk."
i didnt even know ppl added milk to tea until niw, ew
The reason why I hate the taste of both decaffeinated tea and coffee. It does add a bit of bitterness to the taste that really makes all the difference. I used to a kind of herbal tea where I added caffeine into it, like a hundred milligram or so.
I love Chemistry.
i was watching this thinking he's gonna take off his wig-like hair and start dancing ,,,
lol
he looks like the professors in cartoons or sth,,,
but seriously this man looks like has devoted his life to science, and nothing commands more respect than that
Turn on the english transcribed subtitles and go to 8:24 . Have a good laugh!!
I love these videos
You can weigh single atoms, it's called mass spectroscopy.
So is there any difference between milk + tea and tea + milk?
You guys should make some experiments about that!
i found the screensaver thing on the monitors so much more interesting. :/
That was the green tea. He used loose leaf tea instead of tea bags for the green tea. I guess they cut out whatever they did with it.
I would think tea then milk because water should have more solubility for the tea bag than a water and milk solution. The same would go for sugar as well.
3:14 Why don't they just pour them both at the same time?
For a ¹H NMR spectrum of tea, you'd have to make some deuterated tea! But, would you boil the D₂O first?
That's interesting that black tea is more caffeinated than less oxidised teas, many of the industry experts I work with would say the opposite. Would that statement only apply when oxidation of the tea was different and that all other variables* remained the same.
*I.e. Infusion time, temperature, terroir, season and grade remain the same
I could go for a nice peach iced tea right now......
S/O to my great great great grandfather Friedrich Rungee for isolating and studying caffeine!!!
Gosh, the Professor making tea with beakers is so....him. =)
Milk is a mixture, not a compound
I think you had the right idea, but I just wanted to make the language a bit more precise :)