A good translator should aid in transfer of information and not compete for the audience's attention. I felt that Mr. Hidetsugu was getting frustrated and distracted by the need to pause for the translator or worse to talk over him. My head hurts a bit for watching this, which is ashamed as Mr. Hidetsugu is a valuable educational asset.
id like to point out that when water is added to ethanol there is no chemical reaction, ethanol is too stable at EtOH, the hydroxide ion won't just leave, because this will leave an extremely unstable carbo cation intermediate. In order to generate the heat he is talking about, there must be bond breaking or bond forming within the ethanol molecule, H2O simply cannot provide the required energy to break the OH off here. What the water actually does is bring the oily substrates which contains the flavour out of the ethanol solution. These oils containing the flavour are soluble in the ethanol but not soluble in the water. thus adding a small amount of water makes some of the oils crash out into the solution (whiskey for example) and therefore it adds more flavour.
so its safe to say that the aroma comes from dilution and not temperature? Temperature only effects how the liquid will taste. Like how frozen drinks tend to need more sugar because the low temperature suppresses our ability to taste sweeteners.
Puzzled about the stirring and the shaking. Why?: As long as the spoon twirls quietly it doesn't matter how your fingers are positioned. Shaking: Twisting the shaker during the shake doesn't add oxygen. What ever the oxygen is in the shaker before sealed will remain. Otherwise; a very good video!
A good translator should aid in transfer of information and not compete for the audience's attention.
I felt that Mr. Hidetsugu was getting frustrated and distracted by the need to pause for the translator or worse to talk over him.
My head hurts a bit for watching this, which is ashamed as Mr. Hidetsugu is a valuable educational asset.
That must be the worst translator I've ever seen in my life. Shut up and let the man build a rhythm before you start blabbing mid-sentence.
id like to point out that when water is added to ethanol there is no chemical reaction, ethanol is too stable at EtOH, the hydroxide ion won't just leave, because this will leave an extremely unstable carbo cation intermediate. In order to generate the heat he is talking about, there must be bond breaking or bond forming within the ethanol molecule, H2O simply cannot provide the required energy to break the OH off here.
What the water actually does is bring the oily substrates which contains the flavour out of the ethanol solution. These oils containing the flavour are soluble in the ethanol but not soluble in the water. thus adding a small amount of water makes some of the oils crash out into the solution (whiskey for example) and therefore it adds more flavour.
so its safe to say that the aroma comes from dilution and not temperature? Temperature only effects how the liquid will taste. Like how frozen drinks tend to need more sugar because the low temperature suppresses our ability to taste sweeteners.
Great technique! Work on the Translation and Organisation of the Parts ;)
Puzzled about the stirring and the shaking. Why?: As long as the spoon twirls quietly it doesn't matter how your fingers are positioned. Shaking: Twisting the shaker during the shake doesn't add oxygen. What ever the oxygen is in the shaker before sealed will remain. Otherwise; a very good video!
Translating after every statement lol, let him finish what he’s saying ffs 🤦🏻
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