Making margarine from olive oil
Вставка
- Опубліковано 13 жов 2024
- Today I'll be making some margarine from olive oil, however, it is going to be terrible and inedible. It is all about the journey though...right?
To make it, I'll be hydrogenating olive oil. Margarine is normally partially hydrogenated, but I am going to fully hydrogenate things. So, it's going to actually be closer to "shortening".
I was informed by some people that my way of making the margarine was terrible. I am probably going to try it again sometime, where I use a whisk (and froth it properly) and I'll do a partial hydrogenation.
Making Margarine video: • The Making of Margarine
-------------------------------------------------------------------------------
Merch - nilered.tv/store
-------------------------------------------------------------------------------
■ NileRed is now available on Nebula! go.nebula.tv/n...
(when signing up with this link, a portion of your membership directly supports the channel)
Join the community:
Patreon - / nilered
Discord - / discord
NileRed Newsletter - nile.red/home#...
You can also find me here:
Facebook - / nilered2
Instagram - / nile.red
Twitter - / nilered2
Nile talks about lab safety: • Chemistry is dangerous.
Music in credits (Walker by SORRYSINES): / walker
Follow me on Instagram: goo.gl/wVerPX - I post some cool stuff there, often before UA-cam.
Hydrogenation :D thats the second one ive seen you do if im not mistaken.
Perhaps you could do a video on preparing a hydrogenation catalyst?
PtO2 is a rather easy one to prepare however its rather pyrophoric, Not sure how to go about impregnating palladium onto carbon but maybe that would be a more friendly less potentially explosive option, of coarse dry Pd/C is still pyrophoric but i think if its wet its rather safe as you demonstrated here.
Not sure if wet platinum is also safer to handle.
Why would anyone eat hardened plant fats (trans fat) willingly? Shit infects the walls of your blood vessels and those infected areas start to cloak up, eventually leading to your death.
Meh. Practically everything you eat eventually leads to your death.
Tasty, tasty death :D
(Although seriously, butter is empirically superior to margarine in practically every area, with the possible exceptions of cold-temperature spreadability and cost.)
No, not everything. PLz stop misleading people with your bullshit.
Actually, yes. *Everything*.
Every single calorie you intake and burn scoots you a little further along your inexorable descent towards a genetically-programed death.
bon appétit, sweetie.
I like it when he says "now that WE understand" because it makes me feel included
* nods and smiles still not understanding most of the things he said *
_soviet anthem starts playing_
Yes
Its common in academic papers to use this practice
I died reading this
...That awkward moment when you're binge-watching chem vids and begin to notice similarities between margarine and soap.
ohhh that's why this felt so familiar...
@@ahreuwu Right? lol
And gender
@@slimal1 why you gotta bring that stuff here? Keep it science bro!
Because soap is made from oil
"As the palladium on carbon dries it probably won't be a problem, but it can sometimes burst into flames."
This is why I love chemistry. "It should be fine, but it might spontaneously combust."
"Perfect!"
*Explodes*
"FU--"
Yeah science
"That one is a possible carcinogen so I guess try not to breathe it in" - Half of my chemistry labs
I'm glad UA-cam exists. So I can just watch other brave souls put themselves in danger, in the name of science, instead of doing it myself. I'd love to be a chemist, if toxic fumes weren't a thing.
Either git gud at health and safety and making reasonable choices as to the danger posed by whatever you're handling or just use a fume cupboard for everything.
“i don’t own a hydrogen tank”
don’t worry, me neither
But I do own aluminum, HCl and NaOH 😉
can easily make one with batteries and water and another battery
Seems there's an acceptable margarine of error during the hydrogenation process.
*BA DUM TISH*
Oh god
That's a groaner....... A really good bad one.
What have you done. Actually, don’t answer.
So you tha funny guy uh?
"as the palladium on carbon dries, it probably won't be a problem.... But it can sometimes burst into flames so keep that in mind" WeLl OHMy
I wish I could be this genuinely UNPHASED by the horrors of life
If you watch a lot of his videos, you’ll figure out everything has a 70% chance of exploding
@@kingofspainMB1807 not wrong
Haven't you always wanted toast that toasts itself
*not a problem*
Nile, I think you made earwax.
At least it didn't come from someone's ear
Yes it did come from Shreks's ears.. lol
Advanced margarine
@@straitjacket000 We both have Twig from Hilda on our icons! How awkward.
I was gonna change it soon but cool
I love how he says all the scientific terms, then out of nowhere “I don’t remember what I did” and “double adapter thing”
NileRed: "I'm calling it edible chem, but I'm not tasting it."
Also NileRed: > tastes sketchy margarine
I would have lost all respect for the man had he NOT tasted it, glad he did. No matter how revolting it looked, it should not have poisoned him unless he made big mistakes which he did not. Surprised it had no taste however.
And then it spontaneously combusts
@@exidy-yt I mean, if I were doing this workup I would want to avoid using toxic reagents in the process like Methanol and dichloromethane, but eh. Seems like he just used them as solvents so I'd have subbed out Methanol for Ethanol (not insanely toxic and should work just as well) and planned something else for his DCM step. It's probably fine since those solvents are volatile and you can reliably evaporate them off, but I'd always assume the worst that you still have a little reagent contaminating your final product.
@@LilJbm1 That's very true and in general it IS better to be safe then sorry, but a tiny bit of methanol or DCM wouldn't be much of a danger to him, I wouldn't think.
@@raidedsalt7110 lol
Most terrifying statement to hear from a Chemist: "I don't actually remember what I did."
Even in a situation as innocuous as this, my blood pressure rises just a bit.
That and pyrophorics are a bad, _bad_ combination.
Made me think of the opener of Hogan's heroes when the bomb maker has the look of "whoops"
What if a doctor say it!
@@shaahinrapsong *says
But yea that means you're screwed
I remember I mixed some unknown concentrations of nitric acid, and ammonia and then I boiled it for 45 minutes because I trying to create a zinc precipitate and added an excess of nitric acid for a solvent lab for my second semester general chemistry class in college and I caused a reaction which produced nitrogen dioxide gas which is very toxic and I had to rush to the fume hood lol. That was my lesson to keep track of the concentrations of any solution or chemical being used.
"I added an arbitrary amount of everything with random concentrations with unknown starting material and unknown purity"
Basically how every chemistry discovery was made in the 17-1800s...
And create unknown and probably poisonous margarine
That's just what cooking is like honestly
@@serg_sel7526 Any reason it would be poisonous? This is just a simple hydrogenation it shouldn't produce any toxic chemicals
Victorian era food industry be like:
It is a miracle that anyone survived it, because every loaf of bread sold in industrial centres such as London was cut with chalk and alum
"It was not something I'd want to eat"
Sounds just like margarine tbh
Some margarine brands are ok. Not as good as butter but definetly good enough to be an ok alternative.
unhealthys your olive oil
@@theshuman100 I've been trying to decipher your comment for an hour now. Any hints?
@@superscatboy olive oil is allegedly healthy. Margarine isnt
@@theshuman100 Okay...
"by the mid 1870s," *map of Europe with Polish Lithuanian Commonwealth and Holy Roman Empire appears*
Matt Hubsher
he is a chemist not a historian xD
I didn't even notice at first but mega-LOL now that I realized.
I started to twitch, thank you.
What's the problem?
Maggie P Its from a completely different century
Since it didn't turn out too well, I guess this would be called a margarine of error.
badum tiss lol
lol
Sizik oh wow nicre
Boi
I dont get it :(
(I'm german)
"Edible chem"
*might contain high doses of methanol*
Mmm, blindness
@DeltroxTv I also would not trust that. Plus it was in contact with dichloromethane which is even worse.
@DeltroxTv you don't trust chemistry then. Even if there was trace amounts of methanol left over it wouldn't have been anywhere near enough to have any effect whatsoever. If you drink any dark coloured hard liquor or beer just know that you're consuming more methanol in a single beer or shot than in probably 10lbs of the margarine he made. And dichloromethane has a boiling point of 39 degrees celsius while he heated the mixture far above that in the end. Him saying "it should probably be fine" has nothing to do with the sloppiness or carelessness of his methodology and execution and everything to do with the chaotic nature of chemistry itself. You would know this if you actually passed that grade 9 class.
@DeltroxTv "He's very lucky he hasn't hurt himself yet"
"I do heroin."
i would say you're pretty lucky too my dude
@DeltroxTv so if it's not that dangerous, then why is it not sold in pharmacies anymore?
I actually want to try the old timey beef tallow margarine. We already use pig fat as a spread in Poland so I feel like this could be good.
Honestly it's sounds good.
Pajda z smalcem i ogórkiem kiszonym>>>>>
@@edwardhisse2687 yep, I'm kind of curious of how it tastes
Schmalz is basically that just usually with more salt. Tastes good, but don't mix it with Gingerbread... don't ask.
@@Powertampa yes I'm gonna ask, why?
The plastic texture came from the overuse of lecithin. As for the flavor, most manufacturers add salt and other substances to give it flavor. It will only taste like oil otherwise.
Yeah, those huge spoonfuls of the lecithin were making me gag 😣
Olive oil tastes quite nice on its own actually
@@OmniversalInsect it probably didn't taste like olive oil at all with the over use of lecithin
He should have consulted the food science nerds on this one.
as a cook i was watching the giant ass spoonful and seething and crying adn puking and when he went for another, larger spoonful on top of that i wanted to claw my eyes out and then his
"I'm not going to be tasting my product at the end..." but also at the end "it was pretty bland and tasteless" lol
Ikr
He surely forced someone else to taste it.
i guess he means he probably tasted it at the time but he never recorded a video of tasting it like the other episodes
How could you cook with such detail and not have a taste at the end.
He should add salt to make it taste better
"As the palladium on carbon dries, it probably won't be a problem, but it can sometimes burst into flames. So...keep this in mind."
I love this show.
I love my fake butter as flammable as possible, living life on the edge babyyyyyyy
if this happens, eat the fire to let chemistry know you're the alpha
@@sfsaviation that sigma grind
The monotone makes this even better 😂
im almost failing chemistry yet i love videos like this
As someone who failed all of my college chemistry exams (and I mean all, except for one), I just want to encourage you to keep pushing through it. Even though I never improved at chemistry, that experience helped me a lot in my life. It was humbling, yet I realized I didn’t have to be good at everything and failure wasn’t the end of the world. :)
that is an incredible amount of lecithin you are adding! typically the lecithin quantity is 0.2% by volume!
I agree, a tiny amount of lecithin would have stabilised it :)
@@danielgriffin4624 I wonder if that caused the unsatisfactory result at the end. He added gobs of lecithin. My guess is he doesn't make a lot of edible emulsions (like salad dressing or mayo). Lecithin is present in just a small amount in egg yolk or mustard (used as the source of the emulsifier in these mixtures) and you use relatively little of these compared to the oil and vinegar to be emulsified.
I've found if you put too much in, it starts tasting like rotten eggs too!
Agreed. I used to add about 1/4 tsp to an entire big pot of chicken soup to get the chicken fat to emulsify into the water. Lil dab will do ya. I think he just ended up with olive flavored soy paste :-)
that was my thought - it was oily lecithin rather than marg.
"There was no flavor." My inner Gordon Ramsay is screeching at you to add salt.
ADD SALT
and maybe some other flavoouring
Reioni bloody hell where’s the fucking seasoning, my god
An idiot sandwitch.
And to be precise, you want 65-95 mg of sodium per 10 g of finished product. Table salt is around 38.758% sodium (which is less than pure NaCl of course), so that means you should use between 17 and 22 g of salt per kilo of margarine.
@@dma93-ch haha you are such a .....nerd?
I read that title as "Making margarine edible"
Knew it wasnt possible...
Actually, if you get the Country Crock (if they still make it) margarine, it's really good on banana bread!
right? just use butter or olive oil
@@moretzsohn7701 yeah, lemme spread some olive oil on my toast
@@anjom9234 just spread some water on your toast
I once managed to buy margarine made out of unrefined sunflower oil. It tasted better than most of the butter I've eaten.
"As the palladium on carbon dries, it probably won't be a problem, but it CAN sometimes burst into flames. So keep this in mind." This is what I live for
15:28 "I'm left with this pastey fat."
Me, too, brother. Me, too.
Extra Virgin -olive oil-
Pasty white
I can relate
I don't understand. Is this a cum joke?🤔
@@chrono-glitchwaterlily8776 no, it's a fat joke and we are the fat
"I won't be trying it."
"I tried it and it had no flavor."
I think he just meant "on camera"
That margarine you wound up with looks remarkably similar to the soap you made earlier...
Margarine and soap aren't that different. If he had added butter flavoring I would bet the product would be no worse than regular margarine.
I think he mixed up the two video footages. tsk tsk
There’s a lesson in that somewhere 🤔
Lethicin is a very strong emulsifier, you could get away with an eighth of what you used there. I’ve used it to stabilize a vinaigrette, or to emulsify thc into simple syrup and you really barely need any
Damn son, been studying chem with all that stolen money eh?
@@lyfelesscadaver1713 nope, lost it and became a cook
pretty sure he could have gotten away with using an 80th even. Is it worth picking up to use as an emulsifier? I typically just use mustard.
@@tetryst Margarine is a bit harder to hold together where you could typically use mustard, shallot, or egg yolk. Margarine sucks tho so who care lol
@@tetryst mustard naturally contains lecithin. And egg yolks. It's why they're typical ingredients in vinaigrettes. But having some lecithin on hand is nice. It can be used as a stabilizer in breads, use it to make foams (molecular gastronomy sh*t) or toss some into vinaigrettes with no emulsifiers. I've used it with just lemon and olive oil with varying success
"Then I attach this double adaptor thing."
Clearly, the technical description XD
I had a nurse lean into the hallway asking for "that stabby thingy."
It was a needle and it took a minute to stop laughing so they could put it in. She still did a good job though and halfjokingly stated that was "the technical term." The nurse that handed one to her confirmed that statement.
In geology, that kind of description of an instrument, or even a mineral. Is more common than dirt.
Also add a bunch of everything.
Curing and preserving meat usually requires sodium nitrate. Throughout history people have obtained it from pink salts or through through the juice and extracts from spinach, lettuce, celery and other dark leafy greens. So I was wondering if you could do a video on extracting pure food grade sodium nitrate from some leafy greens?
Better use of kale than eating it (yuck). ;)
Throughout history it was mined from rocks in South America. It's not extracted from "pink salt" it's used in the production of pink salt. There has never been a mass production operation for saltpeter synthesis centered around extracting "the juices" of those vegetables. Sodium nitrate does not accumulate in those plants either as it's a salt, the plants merely contain nitrate.
"Today I received my chemistry exams back, I got a C so I just blasted them with a heat gun."
As someone who just flunked a chem exam, I have found my solution
Try adding a strong solution of hydrochloric acid.
"So anyway, I started blasting..."
@@jordlopez all the other kids
@@robertpallier376 with the pumped up kicks?
Try to add less emulsifier (it seems you might have added too much of lecithin) and maybe add a bit more olive oil. Also some salt might help with the taste. But the taste is also influenced by the scent as well. If you get the time, by playing around with ratios and aromas you could end up with a pretty solid (and spreadable) margarine.
Somehow I read the title as “Making Marmalade” and I was really confused for the first like 10 mins before I realized I read it wrong
BRO ME TOO i was like ????? how u get the orange flavor though??
I Can't Believe It's Not "I Can't Believe It's Not Butter!"!
It's not butter "It's Shrek's ear wax!" - Fabio
SCP joke
I can
I can’t believe it’s not “I can’t believe it’s not I can’t believe it’s not butt”
@@bluey_heeler But it is butt.
i literally binged nile's vids and i noticed he always use this term, "in any case though..."
"... I started blasting it with a heat gun"
also "at this point..."
@@Kagedamage And I started blasting*
What a coinicdence, I figuratively binged Nile's video's.
"AnYwAy"
It reminds me of the stories my father used to tell me about how they used to get Margarine deliveries in separated bags to be mixed when ready to consume.
When you mentioned greasing the stoppers in the hydrogenation, I thought you were going to mention for a reason other than hydrogen leaking (which is fair enough).
A better reason to grease your stoppers when using strong base is to prevent the glass stoppers sealing together with the flask permanently.
Had that happen to me before. Not fun.
Thats very possible, i too have had it happen
Not fun.
Me: not funny , didn't laugh
My speed trash hold on bro, I’m gonna laugh
I grease my stoppers nightly just for fun
I've actually worked on industrial sized hydrogenation vessels. They were about 4 m tall and 2 m across. The inside of the vessel is lined with stainless coils that can either heat or cool the mix. The hydrogen is pumped in through a 1 m sparging ring at the bottom. There's also a driveshaft that runs up the center with several sets of paddles attached to it. The work usually involved re-tightening the bolts for the coils, removing the sparging ring because it would regularly plug up, and replacing the bushings and seals for the mixing shaft.
The insides of the vessel would over time build up a heavy black coating of stuff that resembled hard spongy plastic.
Also, the catalyst the plant used was nickel based. On occasion, the spent catalyst bin would spontaneously combust.
Since this is a video about making a substitute for the real thing... What about trying to make a sugar substitute such as sucralose, aspartame, acesulfame potassium, or saccharin?
Saccharin is a terrible sweetener. First time tasting it gave me PTSD on artificial sweeteners.
Aspartame??? Gross
Great idea!
Acesulfame potassium smells terrible imo
I wanna make erythritol
You know you’re in good hands with a chemist if they call one of their tools a “double adapter thing “
At first it looked like marmalade. Then you created ear wax.
The hydrogen can actually leak through the balloon skin fairly quickly
Mylar
Helium would go through faster since it's the smallest atom and is not diatomic like hydrogen.
6alecapristrudel The atomic mass of hydrogen is 1, meaning just 1 proton is present. So if it's coupled, then it would have a mass of 2, 2 protons. Helium has an atomic mass of 4, which is 2 protons and 2 neutrons. Hence, helium is still larger/heavier than H2.
Mass has nothing to do with it. It's all about atomic radius, which is determined by the size of the electron orbitals. The size of a nucleus has a tiny direct contribution to the size of an atom. But as nuclei become more and more charged they pull the electrons further in. If you remember your periodic table atoms get smaller the further to the right they are. That and helium's extra electron is located in the same 1s orbital as hydrogen's electron, but with opposite spin. This means that no new shell is created and therefore the atom does not get bigger and in fact it gets smaller.
And even if hydrogen were smaller it would only be by a little bit. It would have to be less than half the size of helium in order for H2 to be smaller than He. And that is laughably wrong.
Up next: Creating Life
Probably trivial given a long enough timescale and a controlled environment. Renting lab space for millions of years sounds pretty expensive however, so he's going to need to step up his patreon game.
Jacob Triffo
Made my Day XD
I don't think UA-cam would allow that.
@@jttech44 What are you talking about? Creating life is much easier. All you need is Jesus, a capable man and a fertile girl willing to fuck that man.
This is edible chem. So we create life, then we eat it.
I don't understand anything, but your voice is very soothing and I watch this to put me to sleep.
Okay, so in a completely unrelated note, I now understand the etymology of "cis" and "trans" thanks to your explanation of hydrogen bonds. I never really understood how the term "cisgender" came about before. Bonus learning!
I was about to say, how is no one talking about that
“What are those unhealthy he-she sounding things?” - Krusty the Clown
@@sqtisfy bv
There's all kinds of neat words to help us understand and quantify life, like quantify!
@@rebeuhsin6410 The prefixes originated from a chemist who was either trans or friend of a transperson and had the thought that "If there are trans people, that means all the others are cis" or something of that kind. So while "trans" pertaining to gender was coined in the early 20th centurey by the psychiatrists studying transpeople, "cis" came about as a chemistry joke. And it stuck.
In case you're curious, most margarine today is made by fully hydrogenating vegetable oil (to avoid transfats), and then adding some liquid fat to keep it spreadable. This was a really great video, I enjoyed it a lot.
+Charlotte Larson thanks for the info. I'm glad you liked it!
"It probably won't be a problem."
"But it can sometimes burst into flames."
I think we have a different definition of the word problem! haha.
never have i ever thought that watching random youtube videos would help me acedemically
Dude! I worked in a margarine factory. One day I saw a black 20L carboy on the floor with some chemical in it, I think it was diacetyl. There was a sticker that said "WARNING, STENCH CAUSES VOMITING". I thought "no way" and the chemist in me just had to smell it. Ya know what? The sticker was right. I had to eat some chunks to not get caught doing something so retarded. It's the stuff that gives the buttery smell to margarine only in extremely small amounts.
So the lesson here today is always rinse your coffee spoon when done.
Sean Nanoman acetyl functional groups can certainly be stinky. There is a supplement called acetyl-l-carnitine, and it smells like a rotten fish fart
Stench causes vomiting? I can see NileRed making some of that.
Sean Nanoman now I must have a sample.
Might have been butyric acid. It's in butter usually bound to fat, but also gives human vomit its smell.
geekst0rm Thanks, AvE!
More like, "How to make ‘I can’t believe it’s not Chrystal meth!’ "
"Chrystal Meth"
fun fact, the word crystal does not contain the letter H anymore
*Sad trombone *
crysler meth
Bryce Dangerfield crisis meth
Margarine nowadays is generally produced from interesterified fat rather than partially-hydrogenated, actually, due to the health concerns associated with trans fats.
That said, though, some tips for a more apt 'general-purpose' margarine formulation:
-Around 60% unsaturated + 20% saturated fats (75:25 unsaturated-to-saturated ratio)
-Around 20% water
-Up to 0.5% emulsifiers; generally 0.2-0.3% lecithin + 0.1-0.2% glycerol mono-/distearate (the lower the amount of saturated fats, the higher the amount of the diester; mono-/diester ratio not too important for this example - it's more for low-fat spreads)
-Adjust the pH of the water phase (water, preservative, colour, flavour) to 4.5 (via citric or lactic acid) before adding it to the fat phase
-Use strong shear during the emulsification step to ensure better dispersion of the droplets. Something like a stick blender might work for larger batches, but could introduce large air bubbles in smaller ones.
You can generally find example formulations for commercial-esque products on the websites of their specialty ingredients (eg. Palsgaard). Granted, most of us don't have all the equipment called for, but it gives you a starting point.
Yeah, I think softness is nowadays controlled by emulsifying hard fats, rather than partial hydrogenation of oils. I was wondering why packaging here no longer mentioned trans fats content, turns out all margarine is emulsified fat.
"it may burst into flames" is my favorite side note
When life gives you lemons, blast 'em with a heat gun!
When life gives you lemons, don't make lemonade. Make life take the lemons back. Get mad! I don't want your damn lemons! What am I supposed to do with these?! Demand to see life's manager! Make life RUE THE DAY it thought it could give Cave Johnson lemons! DO YOU KNOW WHO I AM?! I'm the man who's gonna BURN YOUR HOUSE DOWN. With the lemons! I'm gonna get my engineers to invent a combustible lemon that BURNS YOUR HOUSE DOWN!
Humans gave life lemons
Pam pa-da-dam pam-pam paw!
So anyway I started blastin
I never knew studying butter or oils could be so interesting. really cool how the saturated fats are straight molecules so they can pack together to form hard fats, where as unsaturated fats have a bend and are liquid at room temp.
"In any case though, I _did_ give it a try, and it practically had _no_ flavor at all, and... was _definitely_ something I wouldn't want to eat."
Mission Accomplished! Huge success!
Task failed successfully!
Operation successful, patient dead!
"Fission mailed!"
As the uranium reactor sits in the mailbox.
my old chemistry teacher would be so proud that I'm watching this for fun
No flavor at all, not something you'd want to eat. Yup, you've made Margarine.
@@janacebickerstaff8603 ...why are you so passionate about margarine? As someone who's never tasted either butter or margarine, I genuinely don't know
@@janacebickerstaff8603 I've never seen someone so insecure about their lactose intolerance before lol
@@janacebickerstaff8603 holy shit, someone's passionate about margarine. Do your parents own a margarine factory that got put out of a business by a butter farm or something? Lmao goddamn. Everyone likes their own things- I like margarine to spread on rolls, but I only bake with real butter. You need to chilllll lmaoo
@@sleepy_clover7361 stop piling on. embarrassing.
@@janacebickerstaff8603 Maybe you have covid if you think butter has no taste
I don’t know what is going on 90% of the time but his videos and voice entertains me lmao
Same, I've been binge watching these for the past 3 days
3:20 "even though this is edible chem I'm not going to be tasting my product at the end"
20:00 "in any case though, I did give it a try"
It's very insightful watching these when my only background in chemistry outside of the periodic table is Breaking Bad
I misread the title as "Making migraine" and was momentarily confused
Phantom Owlet that ones easy, all you need is a hammer
@@venusthebenus r/cursedcomments
Reminds me of the person who made a migraine medicine and injected themselves with something to give themselves a migraine to prove it worked
edible chem: potion of make your head hurt
@@aterack833 i actually wanted to do something similar for a school project: we needed to write a short thesis-like text about any topic and i wanted to make a study (with myself as the subject) about migraine triggers... i wasn't alllowed to do it :(
This is edible chem.
- uses methanol and lye -
O.o
Lewis Johnson It's what you do to get it off in the end that makes it edible. Your processed foods from the factory make use of the same basic principles, with quality control to assert safety :)
Well, they also used to remove caffeine from coffee in commercial operations by dissolving it in dichloromethane, so...
Olives that are not green, are also soaked in lye. Cuz ppl do very stupid things to good food.
I'm not sure if he has removed all the methanol from his margarine though
TeaBridge River are you stupid? Green and brown olives are the same berry in a different stage of development (brown is cut when its riper). Im Greek so i know my olives.
Makes tugging on a cow's nipples and shaking up the milk seem a lot less work... :)
Tastier, too.
@Area 51 Ayelmao Butter is blissful. Butter is beautiful. Butter is better.
Love how you structure your videos like a scientific paper 👍🏻
1:55 "Don't let our food be denied you, put our polyunsaturated fats and triglycerides inside you"
"No, dude, that is salt"
“I’m gonna make some substitute butter here, but It might completely catch on fire”
Dude mentioned it, but also completely glossed over it like it wasn't a big deal.
There is one thing you kinda got wrong here, you cannot buy margarine or butter below fat content of 80%, regardless of saturate/unsaturated ratios or animal/plant fat used.. In Europe and possibly also the US(not 100% sure the FDA regulates this part) it is part of consumer protection, that because of the historical connotations mainly the words butter but also to a lesser extent margarine have, you are legally forbidden from defining your product as margarine or butter without 80% fat content.
Also the three "butters/margarine" you show, Imperial uses Margarine on the package, Becel uses Margarine on the package, Table lands does not, the first two are above 80% fat content, the third is around 52%.
To show this concept in action, people can look up Israel, Heinz and how they cant use Ketchup on their bottles, because the tomato content is below 39%, this they have to use "tomato sauce" instead of Ketchup. This is specific for Israel but most western countries have similar rules in place, in general, in order to prevent big companies from directly fleecing consumers.
I'm just being pedantic.
Gylfi Kristmundsson, interesting, thanks!
(if being pedantic leads to interesting posts, I'm fine with it)
WTF Israel, why you no like Ketchup??
PongoXBongo because it’s Israel
They changed the regulation to allow reduced tomato content so it's ketchup again. Further useless info, iirc a us producer tried to introduce a gourmet ketchup which failed as it wasn't burnt tasting like normal commercial ketchup. Be interesting to try the Israeli ketchup that actually met the standard for tomato content.
here in Canada I've seen margarines that shoeld be under 80% fat (because they call themselves light).
I habe crohns disease and am severly sensitive to hydrogenated oils. It keeps me from eating a LOT of food! Anyways, just started the video and am excited for my favorite chem youtuber to teach me some things
"definitely something I don't want to eat" Just like real margarine!
Every time you bring out the glassware I just think to myself, "so this is what witches were getting burned for?"
That beef tallow margarine doesn't sound terrible. Would like to try it.
Spoilers: beef tallow is terrible. It's mostly suet.
Thats what Ray Kroc used to fry McDonalds fries. Wish they still did. I think the tallow is better for you than all the other ingredients used in margarine now.
Make it.
@@alohathaxted Beef and mutton tallow is one of the best fats for weight loss.
In Poland we use pig fat as a spread and it’s so good
6 years ago when you posted this I watched this cuz I thought it was cool. After 6 years of some chemistry in school, I watch this again and I surprisingly understand the chemistry now! Kinda cool to know what you're watching 😂
Same
The slow mo at 5:50 looks like the nerdiest action shot of all time
Next video: "How to make soda from cocaine and C-4"
Achilles Lade Soda made with diamond water!
hahahaha !!!
Hey Nile, where do you get your glassware and equipment from?
also do you think you can make a synthetic antibiotic?
All my beakers are my own "NileRed" ones. The other glassware was collected mostly from ebay. Soon, I will also have some erlenmeyers, round bottoms, condensers and a couple other things. Probably near the end of august or early sept.
pls answer my question about short chain triglycerides! I'm really interested in the science of fats.
if you are interested in the science of fats go to the US, you will be amazed by the case studies you most likely find there.
I was getting ready to buy some beakers but i might wait to get a few other things too :D
iAnthonyFx
Hey, not nice
:c
10:52 gender battle
Its been a year and this comment still holds up
Cis is a prefix meaning same, trans is a prefix meaning opposite/different/across, and in either case, that's exactly what it's referring to. In cis fats, the hydrogens are on the same side of the double bond, and in trans fats, they're on opposite sides.
Says mid-1870s, shows map of 17th century Europe
666Metalfreak94 this chemist isn't good at history or geography apparently
>Germany was a thing then
>Holy Roman Empire hadn't existed for over 60 years
Isn't this taught in school?
@Alexander: did they let a nazi leave its cage yet again?
Anyt Hing
Slavs will conquer Europe and Asia.слава россии!!!
Alexander Mtyčka lol no
It's funny you say it looks like plastic at the end there... I remember learning in a science course that "margarine is only one little molecular change away from plastic." Is it possible to convert some sort of store bought margarine into a plastic? Awesome video, thanks!
"Edible chemistry" with palladium and methanol. 😅
Most liquor contains methanol and the metal is insoluble in solution. What's your point?
Everything is edible, but some things you can only eat once.
@@misanthropy6690 Methanol is toxic. Sounds like you have a quite edgy choice of liquor...
"Ingesting as little as 10 mL (0.34 US fl oz) of pure methanol can cause permanent blindness by destruction of the optic nerve. 30 mL (1.0 US fl oz) is potentially fatal." --Wikepedia
@@dovahseod counterfeit alcohol has been known to contain enough to cause blindness, there was at least one case I heard of last year
All things are edible it just depends on how often or if you could eat a thing twice or substantial do so
The level of illustrated explanation of very complex concepts (2.30)in this video is just awesome
Hey Nile, can you please make a video on exploring the catalytic use of aluminum oxide?
really interesting. subbed. 👌
Well hello!
Can you do it?
Kinda sus
That was genuinely fascinating. Please do more edible chem stuff.
If you want to use less chemicals, just use coconut oil as a solid component, canola oil or sunflower oil as the liquid fat, egg yolk to emulsify, and water. Warm up the fatty ingredients, mix egg yolk, salt and some warm (not hot) water at high speed inside a blender, and drop in your warm fat mixture as if you were making mayonnaise. Cool down the mixture with ice. This is how we made margarine in chemistry class at school.
Margarine.
"FOR THE LOVE OF GOD, IT'S .. NOT.. BUTTER!!"
"It practically had no flavour at all and was definitely not something I'd want to eat" - sounds like you've nailed it then.
0:28 you are at least 150 years off from the 1870s there, that map is circa Peter the Great.
It is now 150 years off from 1870.
11:00 (on the right) pov when you’re in the closet
🤣 fr like wtf cis too
He's talking about stereoisomers
@@aiva3890Cis is a prefix meaning same, trans is a prefix meaning opposite/different/across, and in either case, that's exactly what it's referring to. In cis fats, the hydrogens are on the same side of the double bond, and in trans fats, they're on opposite sides.
So I work on the leuckart reaction (one step reductive amination) and I’ve always been taught that it’s a good reaction because reduction reactions are more expensive than our reaction but I’d never seen a palladium/h2 reaction being conducted before. Really neat.
are you a meth cook?
You need salt!
Na na na. You obviously need dehydrogenated trans fats. MMMMM tasty. (sarcasm)
Brandon Sams ha ha sodium
Which kind? KCl? Mg(SO4)2? NH4ClO4? Or NaHCO3?
There's plenty of salt in the comment thread with people claiming that cis and trans pronouns in chemistry are offensive to the LGBT community.
@@B3Band Who commented that? I only saw people claiming that this happened to them, but nobody actually defending that view. I don't doubt that somebody, somewhere was offended by that, but I think it's pretty obvious that you guys are inventing things to push your agenda.
Best chemist i've ever seen: then atach this double adaptor thing
I'm currently coursing the first semester of Food Engineering in college, and I take Chemistry 101 as part of the curriculum, and after making a bunch of lab reports and coming back to these old NileRed videos, I find it endearing how much his old vids are structured like lab reports.
20:04 The basic idea behind all margarine is same but different companies have extra ideas so that their margarine tastes the best.
Me: *searches up Nile red y’know spoons*
UA-cam: Here you go
Me: smh
Same thing happened to me. Is this the video it started in? Is there a time stamp?
Well I'm glad I'm not alone.
What?
It either came from or was referenced in the "Can you actually smell metal?" somewhere at the end when he gets his friends to huff the metallic smelling chemical.
For some reason when I read the title my brain went straight to ‘marmalade’ and I click then he mentions something about fake butter
Holy sh- I got so into learning about margarine for a minute there that that i forgot who i was watching and had a sudden re-realization of "wait, this sounds like- is this Nilered?"
Way too much lecithin; so he added more :p
Sure looked like a lot. Lol, horrible
I LOVE the edible chem series, it's really interesting to know what all the wierd words on food packages actually mean, and how they are made.
Make pop rocks!
Nilered is not willy wonka
Ah, but he could be! Even chemists need appreciation.
Aryan Alliance MN Well, she actually meant pop rocks, but rocks aren't even a term for meth. They're a term for crack and sometimes coke but that's only in small batches. So, maybe study drug terminology before making a bad joke?
I read poop rocks omg
Applied Science did it years ago. :D