Piperine

Im not sure what you mean by "if you want to taste and compere flavor profiles you should show both together."

Nile Red

To be honest food chemistry is not your thing, I don't mean to be insulting. Sensory evaluation and the science behind the flavors of food based compounds is complicated and specialized. The extraction in this video was great, it was informative. I understand time is limited but if you want to taste and compere flavor profiles you should show both together.

Hey NileRed love your vids! I've only been supporting for a week and will continue to fund your amazing content. As Marcus mentioned I can really see your channels potential as an educational tool, and I'd really love to be a part of that journey. :) also what do you think of doing a video on turning regular table salt into sodium metal? I don't know if it's possible but in theory it should be if you use electrolysis.

Riley Dimech

Ill be sure to check that out

Hey! Glad to have you. I actually have a dean stark and i used it in a previous video to dry oxalic acid

Nile Red

Hey, just started supporting. Love your videos! I would love to see your channel turn into somewhat of a catalogue for every chemical reaction (it you be useful for educational purposes). Anyway keep up the good work! Ps: I really like the tasting part Also when do you think you will be getting a Dean Stark apparatus?

I am glad you liked it! :)

Nile Red

Love these kinds of videos. I am going to start studying for a bachelor's degree in chemistry later in the fall because of your videos. Watching them, especially the ones related to medicinal chemistry is what got me into chemistry. Keep up the amazing videos, best 5$ a month I decided to spend

ill look into it!

Nile Red

omg, the bananadine idea is brilliant. store that one away for next year!

Paul Grodt

I love this idea for a series. I'm absolutely looking forward to you doing Capsaicin. What else though....How about MSG from like, mushrooms or something?

Paul Grodt

Damn, that is a very nice compliment. Thank you very much!! :)

Nile Red

Once again; this is an extremely interesting video and topic you picked for your series. Supporting your work is probably the best $5 I've ever spent. Keep up the great work.

I was actually very tempted for april fools, but I forgot :(

Nile Red

Along that same line you should totally do a fake synthesis for bananadine with dumb feedstock. "Add baking soda to vinegar and after gently heating add the banana resin" (I'm not entirely serious but the idea made me laugh)

The Gayest Person on Patreon

What was interesting was the guy had some experiences with nutmeg by itself and he found taking black pepper with it changed the "experience," for lack of a better word, completely. Still shit but a little better and less of a deleriant effect.

The Gayest Person on Patreon

The lengths that people go to get high(er) is astounding

Nile Red

Oh god you bringing up piperine blocking some drug metabolism reminds me of reading stories about people eating 2-3 grams of black pepper and even more ground up nutmeg trying to get a buzz. According to one post it worked and they felt like shit for about two days lmao. It may be a sign not to try it if the only place you read about it was on bluelight haha

The Gayest Person on Patreon

Another compound you could taste is "Raspberry ketone", the primary aroma compound of red raspberries! It can be made through a crossed aldol-catalytic hydrogenation (4-hydroxybenzaldehyde and acetone) or Friedel-Crafts Alkylation (phenol and 4-Hydroxy-2-butanone)!

No need for complications, the substrate and the enzyme are found together in the starting material. :) Just grind them well together.

Silviu T

I am glad you liked it!

Nile Red

Those two things are definitely on the list. Eating either of them will be horrible to say the least though :p

Nile Red

I actually have a Pyrex one that i double the size. I just dont have a condenser for it. I think it actually has the same design though, just bigger

Nile Red

There is another way to make it though, without enzymes i believe. Ill look into it and see what i find though. I do want to do a some more "biochemy" things

Nile Red

I was supposed to add the link later last night...but i forgot. Ill add it today

Nile Red

Thanks!

Nile Red

Also, please do allyl isothiocyanate next. It's a more complex process, and it involves an enzymatic conversion step using a coenzyme, which would afford you a pretext to discuss enzyme kinetics and do a few demonstrations regarding effect of temperature, concentrations of enzyme and substrates, of cofactors, of pH etc. Maybe even calculate a Ka. :)

Silviu T

It looks like you got your Soxhlet from the same source I did. :) I've seen better made ones, especially ones with the side tube raised a lot higher so you waste less space inside the extraction chamber, but oh well... for the price of the better one I could have bought 10 of the average ones.

Silviu T

Great idea! You should extract capsaicin again (and maybe try to make Denatonium Benzoate) with food grade chemicals and clean glassware to try it!

I would like a shirt but I do not see the link. Must be missing it somewhere.

My wife said you were doing it wrong; you were supposed to snort it. Ok, that was a joke but the way she said it was funny.

I already covered that, so I don't think I'll do it again. Unless I find a better method

Nile Red

I like it. One to add to the list: extracting caffeine from coffee?

Roger Lee

Awesome! You read my mind about doing food-grade stuff. Makes it a lot more honest and real.

Great idea. Food chemistry is a very interesting topic!

Ill look into it both of those!

Nile Red

Great idea for a series. How about baking soda from the Solvay process or cream of tartar?