Considering how many generations have been completely and utterly wrecked by the overabundance of sugar and high fructose corn syrup in everything essentially crippling 20% of the planet, we need solid safe sweeteners ASAP.
@@Alsry1 While self control is an aspect of it, i suggest you visit an average grocery store and look through all the products to see what DOESN'T have some form of sugar in it.
Testing for cancer in rats is maybe the worst way since rats are tiny cancer factories. Lab rat populations genetic diversity is also tiny which has caused poor reproducibility in humans and other animals.
It wouldn’t matter what kind of lab animals were used, they would’ve found a way to make those artificial sweeteners illegal since the studies were funded by the sugar industry
@@mnxsThats like saying our measuring instrument is too sensitive, we need a less sensitive one. I mean there are mole rats that never get cancer. Why not use them and prove that nothing is cancerous?
That interesting, can You please point me to any references on this and its implikations? I found some inbreeding articles but not much on the relevance of the rat model for humans. Guess it is fairly complicated since it involves the immune system and most biochemical pathways...
11:10, man thats how i know youre the real deal. showing the most likely transition state just based on the electron withdrawling nature of the two competing groups... since they can both technically donate electrons but the alkyl moiety on the para posistion would win over the withdrawling carbonyl moiety inside the amid. I wonder how much of these mechanisms is just you yoloing your sage ochem intuition... papers never get specific enough about every transition state in every theoretical reaction scheme. its been a long time since ochem for me, but i remember when i used to have a sliver of this ochem intuition. hopefully by watching your really well made videos i can get some of that back. keep them coming. youre more giften than the average viewer knows to gives you credit. thanks for uploading man
Banning an artificial sweetner that has dubious studies showing that it might be toxic, but keeping all of the obviously toxic things in other food, is the most USA thing that I have ever heard
The most potent one you made here, according to the German Wikipedia Article has a slight local anesthetic effect. So that raw feeling you had in your mouth afterwards was definetly that stuff. It literally knocked-out your tastebuds 😬
The way you describe in minute detail what happens on the molecular level is fascinating and I'm googling my ass off to understand it and that's how you learn new things!
You will probably need a book if you want to make much progress there. I've taken a degree worth of chemistry and organic synthesis is devilishly hard for me (and most people, including chemists). I've had to re-teach myself basic organic chemistry twice since then working in industry. But some people have a knack for it and it's just so beautiful so it's rewarding at the same time.
@Daniel_Meyers Well, as with a lot of math and science, you need to do problems in order to really get a handle on them. Clayden is the definitive O-chem bible and super fundamental. Handles concepts super systematically and organizes everything properly, but I probably would not recommend it to someone learning it for the first time. Way too dense and challenging.
Ethelyne Glycol is like Red bull energy drink gives you wing's literally never had to use it Thank God. Coffee should only be slightly carcinogenic pumpkin flavor pumpkin spice.
You should synthesize L-Glucose, or even L-Sucrose (β-L-Fructofuranosyl α-L-glucopyranoside) if possible. They're supposed to taste the same as the D isomers but no biological caloric value. Plus the Sinistrose would be cool trade name 🙂. I don't think they're *banned* per se, but they're probably not certified for use either, since they're so much more expensive than the D isomers which you can find everywhere. I personally hate artificial sweeteners since they linger so much longer than normal sugars. I think L isomers of the same molecules would not have that problem.
You should do a similar video about making banned food dyes! I find it very interesting that Canada and The USA still allow a lot of dyes that are banned in many other countries and it would be very interesting to learn more and get a better understanding of what we are putting into our bodies!
i came for the chemistry.. i stayed for the fancy stir bars.. only ever seen the pill shaped ones.. so this was interesting in many ways.. happy brain :)
I’ve never been as confused as I was just now when listening to you explain the chemical process of these sweeteners. But it sounds very scientific and smart so I really enjoyed listening to it
Here's something interesting about overloading tastebuds. I once got an especially strong stalk of rhubarb and lost my taste for a week. It was... different.
7:30 slight correction, the bromine-carbon bond is not easily attacked due to the polarization. In that line of thought, a C-F bond should be even more reactive, which would be bad news for all of our PTFE-lined pans. In the end it comes down to orbital energy levels and overlap, the latter of which is particularly low in a C-Br bond
Sorry i just tried understanding what you said and used my 12th grade chemistry book to understand it.. And somehow it does make a bit sense.. I didn't understand it completely.. Hopefully someone teaches me more about it
I want to commend you on your technique. I especially like the addition of ice directly in the first rx's dilution. I really appreciate all the effort you put into this video. I'm a Biochemist myself, and I know how difficult finding good synthesis pathways can be. Especially when working with food additives (and pharmaceuticals). Also, let's hear it for that thick-ass stir bar!
Amazing how many reactions can be accomplished with Nucleophilic Replacement. I only took Ochem 1 but I’m amazed at how well I could follow the Ochem here. Cheers!
Monatin, commonly known as arruva, is a naturally occurring, high intensity sweetener isolated from the plant Sclerochiton ilicifolius, found in the Transvaal region of South Africa. Monatin contains no carbohydrate or sugar, and nearly no food energy, unlike sucrose or other nutritive sweeteners.[1] The name "monatin" is derived from the indigenous word for it, "molomo monate," which literally means "mouth nice."[2] Monatin is an indole derivative and, upon degradation, smells like feces.[3] It is 3000 times sweeter than sugar.[4]
I had no idea you could dissolve sodium metal in ethanol. Does the dissolved sodium still react violently with water? If yes: that would make for a pretty gnarly weapon, imagine getting "maced" with liquid sodium ☠️
it is not dissolving, you react it with alcohol. In case of water addition it just reforms alcohol and sodium hydroxide, no hydrogen production, as you do not have sodium in this solution
"No bitter aftertaste" which literally every single sweetener on the market has in spades, and never registers as being nearly as sweet as regular sugar despite allegedly being '200x as sweet as sugar'
@1:33, I'm pretty sure the structure you've shown is a Family B GPCR (either CLR or CTR) in complex with a RAMP (1, 2, or 3). Taste receptors are also GPCRs, but for sweet receptors, they're Family C (Larger N-terminus that also functions as the ligand binding domain; family B GPCRs also have a large N-terminus but both the N-terminus and intrahelical domain are important for ligand binding) and typically form dimers, think GABA B or metabotropic glutamate receptors. Please correct me if I'm wrong.
Awesome video! Sweetener chemistry really is quite fascinating. Ive always wanted to try a few grains of pure neotame, although I'm sure it wouldn't be very pleasant. Definitely try making some, Id love to hear your comparison of it to the sweeteners you made here. As a side note, if you're exploring food chemistry, making pure vanillin (from vanilla) could make for an interesting tasting! Of course there's tons of other simple aroma compounds you could also make.
I've tried neotame, and it tastes surprisingly good, better than pure aspartame. It's very potent, the tiny amount of neotame dust from opening a ziplock is enough to make your kitchen smell sweet for a few hours. Give it a try, don't let your dreams be dreams :)
"But now I want to install something else there, so it has to fuck off." - Absolutely love the humour of this guy, and how straight-forward he is with all his synthesis steps, no bullshit, no clickbait, just content - this channel reminds me of early 2010's TH-cam, where swearing wouldn't get you demonetized instantly, where gender debates weren't a thing yet, where we didn't have all this drama - a much better time for sure. Stay the same, Chemiolis, unless it's positive changes - you earned a new subscriber for sure. Much love from Germany❤
Man you're amazing! Really helps when it comes to understanding why people use some reagents in organic synthesis and understanding some mechanisms too. Thx man, for real, learned a lot from this video!
Lugduname, developed by researchers at the University of Lyon, is claimed to be 220,000-300,000 times as sweet as sucrose. But unlike Neotame and Advantame, no word on whether it's ever likely to be approved as a food additive.
@Daniel_Meyers could be a range of reasons... maybe safety concerns, maybe _too_ sweet to be of practical use as a food additive. A PubMed search only retrieves a single article, which isn't particularly helpful.
Geweldige video's maak je man👍 door jouw uitleg met reactie vergelijkingen erbij snap ik echt wat er gebeurt. Hoop nog veel video's van je te zien in de toekomst😊
I wish that they would ban Acesulfame K and Aspartame in the UK. Our Nanny State decided to add a significant tax to drinks containing sugar and now, it is next to impossible to find drinks which don't contain one or more of those sweeteners. They are also found in many other products and they taste like crap and make me feel ill. So, because some people don't have the will-power to refrain from over-indulging and turning themselves into bloaters, I can no longer buy any of my favourite drinks and the very few that I can drink are extortionately expensive. Until recently, only Pepsi and Coke retained their original recipes. Pepsi recently caved in and jumped on the bandwagon (without making any changes to the packaging except for the list of ingredients). This crap has been snuck into our food supply without our knowledge or consultation and I am fairly convinced that there are people in our government who are lining their own pockets as a result. People with PKU have to be very careful to avoid Aspartame and there are SUPPOSED to be clear warnings on packaging because of its deadly toxicity but it is becoming almost impossible to avoid and if you ask a supermarket to check their list of allergens, you won't find a single product containing it, listed (okay, so it's not exactly an allergen, but nor are gluten and lactose yet you will find all of the products containing either gluten or lactose in their allergen lists - You don't have the enzymes to digest lactose and get a bit of a dicky tummy if you consume it...? Ahhhh diddums ! Pooooooooor you. It won't kill you. Not having the enzymes to digest phenylalanine makes products containing it, cumulatively toxic and ultimately, deadly !!!!).
@@Daniel_Meyers - Yes. I know this. They have to avoid phenylalanine. Aspartame is a source of phenylalanine and consumption of this amino-acid by someone with PKU causes cumulative damage which can ultimately be fatal. Yet, lactose intolerance (which does no more than cause minor discomfort in comparison) is treated far more seriously and products containing lactose are listed whereas products containing phenylalanine are not and Aspartame has been snuck into our food supply very very quietly... I have a hard time believing that there isn't big money being made and that people who decided to tax sugar to the extent that so much of it has been replaced by Aspartame aren't lining their own pockets as a result. If YOU want artificial sweeteners, that is YOUR choice. Why should I be deprived of MY choices simply because some twat in government decides that we should all be consuming vile-tasting crap (almost literally - the Kool-Aid) instead of the natural fuel our bodies evolved to metabolise? Sucrose is not the demon it is made out to be. In a few years, you might see this channel synthesising another banned sweetener, risking huge fines and incarceration - sucrose ! ;)
@@Daniel_Meyers - That is interesting. Thanks. It still does not change my opinion of Aspartame - It tastes like shit and has no business being surreptitiously used to adulterate otherwise edible foodstuffs just because some folk have no self-control and can't stop eating themselves into morbid obesity (so we are told, that is). The quantity of phenylalanine in Aspartame may be less than in egg, but it is still more than in sucrose or fructose which contain NONE.
@@Daniel_Meyers - It's not even the aftertaste. It's the taste itself. The only way I can describe it is that it tastes "wrong". Like there is no sweetness, then all of a sudden, there is a sensation of sweetness in the wrong part of the mouth and it makes me gag and want to vomit. I don't think I have ever tried stevia although I have heard that it is supposed to be quite good. Sucralose, although not great, is better. But... my choice for a sweetener would either be fructose or sucrose but the UK government consider that my choices of sweetener must be controlled because OTHER people can't limit their intake. I don't see why I should have to keep trying to find an artificial sweetener that I can tolerate when I have already found two sweeteners that used to be widely used but have been demonised... for.... "reasons".
@@bubba99009 - Yes... Good point but the one I am making is that whilst not having our nanny state would be preferable, that isn't likely to happen, so I wish that they would actually get rid of that unholy concoction instead of taxing sugar out of the market.
0:03 even today the best artificial sweetener is sucralose, which has a chlorine aftertaste (to me at least), and cannot be heated to more than ~110 °C So yeah a new sweetener without aftertaste, that would be cool.
Lots of artificial sweeteners and flavors are banned in the US for their “toxicity” even though they are less harmful than actual sugar. This is because the sugar industry paid the government to ban them
Thank you for this great video! I would be interested to see if you used proportional amounts (based on the sweetness) in a liquid (like water, tea or coffee) if you could notice a difference maybe using a fixed amount of sugar as a control. I would imagine you could swish and spit them to minimize any potential harm too.
Maybe a dumb question, but wont the oxygen also be acetylated in the beginning by the acetic anhydride? Or is it cause some phenyl resonance shit i must admit forgot way too much from
@10:45 GAH I should have just watched. I paused the video the second I saw Sulfuric, Acetic, AND Nitic acid going in at the same time. I wasted about 10 minutes trying to work through this coordination chemistry sorcery. I was counting bonds, checking electronegativity values, trying to figure out where the AcOH fit into the picture... only to find out 15 seconds of video later, "I just used it to dissolve the phenylaniline." TL;DR Thank you for your experimental completeness.
Did you show, that you really got 2-acetamidophenol? Did you run a test for the phenolic hydroxy group? Did you take FTIR and NMR spectra? Did you show, that this stage of the synthesis is pure enough via TLC? Even an MS would show, that you did not just isolate the starting material.
1:54 well depends on if you want to be pedantic about allulose and various sugar alcohols, since they are produced artificially but at least most are also naturally occurring.
Gotta say 5-nitro-2-propoxyaniline sounds like it could be shortened to something like "nitropox", which for a super potent but also toxic artificial sweetener is kind of awesome.
For how much the term is used in the video, I'd have liked a definition of what you meant by "potency" and "strength" for something subjective like sweetness. I could presume it's something like the mass of sugar that produces similar reported sweetness according to some group of human tasters as a standardised mass of sweetener, but I don't know that.
I don't know about the banned ones but i don't really get artificial sweetens it doesn't taste the same or better its bad sweet might be a word to describe it but its not good
I think you should make some kind of solution of sucrose and these three and try to reach the same level of percieved sweetness. Mix 1 gram sucrose with 10ml water and then add solvent to the other one until the taste match the sucrose solution. It should make the potency more obvious. Like a tablespoon full of sugarewater and liters and liters for that orange stuff.
A lot of compounds in this video need to be deprotected from amine-acetylation. You should try using dishwash soap, which contains substiline, or washing powder, which contain lipases, to see if you can do it in less harsh condition and cheaper.
Why does the sodium ethoxide not react with the propyl bromide, but deprotonate the hydroxy group? I assume the equilibrium is leaning towards the deprotonation of the hydroxy group of the compound on the left? (Ether synthesis in the first product)
Would the amide also be deprotonated and attack the bromoethane forming alkyl substituted amine? Granted it would be a weaker nucleophile because of resonance.
4:53 wouldn’t the amine remain protonated while the acetic acid stays deprotonated? Acetate is a weaker base than an amine while acetic acid is a stronger acid than ammonium
What amazes me is that P4000 was the enhanced aspartame in that era (scientists created p4000 from the aspartame) but all the trials went wrong and with a lot of side effects
I noticed at 12:40 that you display a different isomer from the original step when you created the 5-Nitro-2-propoxyacetanilide, is there any significance in that change or it doesn't matter because the product is likely racemic?
@@ashe1.070 Just to be nitpicky, they kinda are isomers, but they're conformational isomers or even more specifically rotamers. Amide C-N bonds have significant double bond character, so rotation is actually quite far from free. Rotamers can actually (somewhat) often be observed by NMR (although I've never been (un)fortunate enough to experience it myself). But in practice, for this compound, they are the same. It just depends on which time scale you're considering.
@@adrianpip2000 That's really interesting. Especially them being detected by NMR. I've never really thought of them being isomers because the conformations are rapidly interchanging depending on the compound, and the stability of the conformations. I've always seen them being called conformations, and not conformational isomers. You learn something new everyday. Thanks
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Hell yeah, government banned food additives are the bomb!
Make root beer with Chemiolis's cyclamates for the ultimate government banned collab 😎
@@chrisporter4286 we seriously need a collab between these two, they're probably the best new chemistry channels on youtube
Cyclamate and saffrole root beer
Forbidden flavors
I was going to say do banned drugs next. Root beer is that drug
You should try to dissolve each into an unsweetened lemonade or something, in quantities normalized to their potencies, and compare the tastes...
That would be a good video
Definitely should make the sweetest known compound.
What a great video idea!
You could even say a sweet video idea
Doesnt look too hard to synthesize as well, so let's go :D
Considering how many generations have been completely and utterly wrecked by the overabundance of sugar and high fructose corn syrup in everything essentially crippling 20% of the planet, we need solid safe sweeteners ASAP.
@@Runefrag or people could stop eating sweet things. though expecting self control from people is hard.
@@Alsry1 While self control is an aspect of it, i suggest you visit an average grocery store and look through all the products to see what DOESN'T have some form of sugar in it.
"I don't see the value in swallowing" Chemiolis, 2023
*click* noice
I agree with him, it tastes bad, so just pump it into the cervix.
Fully agreed. It destroys the male gametes.
I feel like im cheating on NileRed by watching this
Underrated comment
Dont diss daddy red like that (jesus christ that sounds fucked)
@@craigjonker7245It's no homo because Nile is bro bro
Not your fault he doesn't make content like this much anymore. Much as I enjoy his content when it comes out, it's definitely not like this anymore.
If nile red posted more videos i wouldnt need to find these other channels
I’m always amazed by how many artificial sweeteners were accidentally discovered due to poor lab hygiene practices.
Oh no I mixed these 2 carcinogens
Tastes it
🤑
Yeah, by "accident".
Right. You've never had the thought "I wonder what this new substance tastes like?".
Supposedly, sucralose was discovered to be a sweetener when a chemist was asked to test it but misheard that as “taste it” and did.
Red Loctite is a sweetener. Ask me how I know.
@@pickleadaykeepsthedoctoraway I mean taste is a sense so I can see why someone might want to observe the taste of something
just realized that chemistry is basically extreme baking
Its the other way around. Cooking is chemistry.
@@EustahijeMihajlović But cooking evolved first!
Baking is basically chemistry
@@EustahijeMihajlovićthat’s baking - you can afford way more accidents in cooking but baking is unforgiving, just like chemistry
Testing for cancer in rats is maybe the worst way since rats are tiny cancer factories. Lab rat populations genetic diversity is also tiny which has caused poor reproducibility in humans and other animals.
GL finding brave humans to risk their lives to be tested on chemicals
It wouldn’t matter what kind of lab animals were used, they would’ve found a way to make those artificial sweeteners illegal since the studies were funded by the sugar industry
@@ThaumiusI doubt that's the point; rather that it would be beneficial to introduce more genetic diversity into rat models
@@mnxsThats like saying our measuring instrument is too sensitive, we need a less sensitive one.
I mean there are mole rats that never get cancer. Why not use them and prove that nothing is cancerous?
That interesting, can You please point me to any references on this and its implikations?
I found some inbreeding articles but not much on the relevance of the rat model for humans.
Guess it is fairly complicated since it involves the immune system and most biochemical pathways...
11:10, man thats how i know youre the real deal. showing the most likely transition state just based on the electron withdrawling nature of the two competing groups... since they can both technically donate electrons but the alkyl moiety on the para posistion would win over the withdrawling carbonyl moiety inside the amid. I wonder how much of these mechanisms is just you yoloing your sage ochem intuition... papers never get specific enough about every transition state in every theoretical reaction scheme. its been a long time since ochem for me, but i remember when i used to have a sliver of this ochem intuition. hopefully by watching your really well made videos i can get some of that back. keep them coming. youre more giften than the average viewer knows to gives you credit. thanks for uploading man
I was expecting lead sugar.
Man didnt even entertain the idea of low hanging fruit and went for the beakers as fast as possible.
Mmmm lead acitate. Yummy.
Coconut milk.
I love when he’s trying to explain how these reactions work
“I like your funny words magic man”
Yeah I'm like Oh nice I know the markovnikov addition. Then this guy pulls up with the most complex reactions I ever seen
"You know it's gonna be good because it has a funny color". If you ever wonder why there are so many warning labels on cleaning supplies, this is it.
Banning an artificial sweetner that has dubious studies showing that it might be toxic, but keeping all of the obviously toxic things in other food, is the most USA thing that I have ever heard
*Laughs in saccharine*
I'm still pissed that sassafras is banned. My poor root beer.
@@mpk6664: 100%. The ban on real root beer is outrageous.
Europe is the KING of banning ingredients that have very little evidence of harm. Lmao
@@mpk6664since when? Wtf!?
That 1.2GHz NMR is just hot 🥵 🥵 🥵
Hopefully not the magnet itself, that is a *bad* day when it happens
The most potent one you made here, according to the German Wikipedia Article has a slight local anesthetic effect. So that raw feeling you had in your mouth afterwards was definetly that stuff. It literally knocked-out your tastebuds 😬
The way you describe in minute detail what happens on the molecular level is fascinating and I'm googling my ass off to understand it and that's how you learn new things!
You will probably need a book if you want to make much progress there. I've taken a degree worth of chemistry and organic synthesis is devilishly hard for me (and most people, including chemists).
I've had to re-teach myself basic organic chemistry twice since then working in industry. But some people have a knack for it and it's just so beautiful so it's rewarding at the same time.
@Daniel_Meyers Well, as with a lot of math and science, you need to do problems in order to really get a handle on them.
Clayden is the definitive O-chem bible and super fundamental. Handles concepts super systematically and organizes everything properly, but I probably would not recommend it to someone learning it for the first time. Way too dense and challenging.
@Daniel_Meyershow about organic chemistry by Solomon's And Fryhle?
damn, i’ve always wondered what the worlds strongest sweetener would taste like. apparently you’ll be able to taste it for weeks
Ethelyne Glycol is like Red
bull energy drink gives you
wing's literally never had
to use it Thank God.
Coffee should only be slightly
carcinogenic pumpkin flavor
pumpkin spice.
You should synthesize L-Glucose, or even L-Sucrose (β-L-Fructofuranosyl α-L-glucopyranoside) if possible. They're supposed to taste the same as the D isomers but no biological caloric value. Plus the Sinistrose would be cool trade name 🙂. I don't think they're *banned* per se, but they're probably not certified for use either, since they're so much more expensive than the D isomers which you can find everywhere.
I personally hate artificial sweeteners since they linger so much longer than normal sugars. I think L isomers of the same molecules would not have that problem.
You should do a similar video about making banned food dyes! I find it very interesting that Canada and The USA still allow a lot of dyes that are banned in many other countries and it would be very interesting to learn more and get a better understanding of what we are putting into our bodies!
Titanium is good for you, keep eating skittles, don't even worrrrry about it
The FDA bans items that are proven to not be carcinogens and approves items that are proven carcinogens. Sickening
I love my three meals a day that consist only of glucose syrup
It’s messed up, not enough people know about it
It really shows you where their true agenda lies... Like almost all other government sects, the focus is mainly on profit and control.
Shut up and eat your grains
Defund the fda and just let the drug companies decide what's best for everyone.
Amazing, thanks for putting your taste buds on the line for us!
greaaat pls do the sweetest sweetener. would be sweet ig.
maybe even synthesise the most bitter and hot compound to have the squad together
Combine and consume them all for an achievement
@@TectnetiumTomatoAchievement get: how did we get here?
@@Auroral_Anomaly* wakes up in Explosions&Fire's shed *
i came for the chemistry.. i stayed for the fancy stir bars.. only ever seen the pill shaped ones.. so this was interesting in many ways.. happy brain :)
I’ve never been as confused as I was just now when listening to you explain the chemical process of these sweeteners. But it sounds very scientific and smart so I really enjoyed listening to it
Here's something interesting about overloading tastebuds. I once got an especially strong stalk of rhubarb and lost my taste for a week. It was... different.
I had that happen to me to.
But I ate to much galangal root.
Don't remember how long but it was weeks maybe months before I got back my taste.
7:30 slight correction, the bromine-carbon bond is not easily attacked due to the polarization. In that line of thought, a C-F bond should be even more reactive, which would be bad news for all of our PTFE-lined pans. In the end it comes down to orbital energy levels and overlap, the latter of which is particularly low in a C-Br bond
Okay genius bet you did this experiment yourself
Sorry i just tried understanding what you said and used my 12th grade chemistry book to understand it.. And somehow it does make a bit sense.. I didn't understand it completely.. Hopefully someone teaches me more about it
I want to commend you on your technique. I especially like the addition of ice directly in the first rx's dilution. I really appreciate all the effort you put into this video. I'm a Biochemist myself, and I know how difficult finding good synthesis pathways can be. Especially when working with food additives (and pharmaceuticals). Also, let's hear it for that thick-ass stir bar!
Dude is more worried about the stuff not being food grade than the possibility it could be lethal 💀
Or you could try going the opposite direction and make denatonium benzoate and maybe some other super bitter compounds.
You definitelly should make the supersweet nitrile compound. It looks beautiful.
So cool going through the organic chemistry sequence and all of this starting to make sense.
Fr
They all look nice and clean! Good work.
Absolutely yes, make the most potant sweetener known 😁😁😁
I would really want to see a synthesis of lugduname
Amazing how many reactions can be accomplished with Nucleophilic Replacement. I only took Ochem 1 but I’m amazed at how well I could follow the Ochem here. Cheers!
Babe wake up!!! Chemiolis just uploaded!
Monatin, commonly known as arruva, is a naturally occurring, high intensity sweetener isolated from the plant Sclerochiton ilicifolius, found in the Transvaal region of South Africa. Monatin contains no carbohydrate or sugar, and nearly no food energy, unlike sucrose or other nutritive sweeteners.[1]
The name "monatin" is derived from the indigenous word for it, "molomo monate," which literally means "mouth nice."[2]
Monatin is an indole derivative and, upon degradation, smells like feces.[3]
It is 3000 times sweeter than sugar.[4]
I had no idea you could dissolve sodium metal in ethanol.
Does the dissolved sodium still react violently with water?
If yes: that would make for a pretty gnarly weapon, imagine getting "maced" with liquid sodium ☠️
it is not dissolving, you react it with alcohol. In case of water addition it just reforms alcohol and sodium hydroxide, no hydrogen production, as you do not have sodium in this solution
Not really. It’s forms sodium ethoxide with is like sodium hydroxide, but stronger. When mixed with water it is still exothermic though
"No bitter aftertaste" which literally every single sweetener on the market has in spades, and never registers as being nearly as sweet as regular sugar despite allegedly being '200x as sweet as sugar'
@1:33, I'm pretty sure the structure you've shown is a Family B GPCR (either CLR or CTR) in complex with a RAMP (1, 2, or 3). Taste receptors are also GPCRs, but for sweet receptors, they're Family C (Larger N-terminus that also functions as the ligand binding domain; family B GPCRs also have a large N-terminus but both the N-terminus and intrahelical domain are important for ligand binding) and typically form dimers, think GABA B or metabotropic glutamate receptors. Please correct me if I'm wrong.
Awesome video! Sweetener chemistry really is quite fascinating. Ive always wanted to try a few grains of pure neotame, although I'm sure it wouldn't be very pleasant. Definitely try making some, Id love to hear your comparison of it to the sweeteners you made here. As a side note, if you're exploring food chemistry, making pure vanillin (from vanilla) could make for an interesting tasting! Of course there's tons of other simple aroma compounds you could also make.
Vanillin from lignin extracted from wood would be cool.
I've tried neotame, and it tastes surprisingly good, better than pure aspartame. It's very potent, the tiny amount of neotame dust from opening a ziplock is enough to make your kitchen smell sweet for a few hours. Give it a try, don't let your dreams be dreams :)
Neotame is no longer the sweetest known compound. Advantame now holds that claim.
"But now I want to install something else there, so it has to fuck off." - Absolutely love the humour of this guy, and how straight-forward he is with all his synthesis steps, no bullshit, no clickbait, just content - this channel reminds me of early 2010's TH-cam, where swearing wouldn't get you demonetized instantly, where gender debates weren't a thing yet, where we didn't have all this drama - a much better time for sure.
Stay the same, Chemiolis, unless it's positive changes - you earned a new subscriber for sure.
Much love from Germany❤
Man you're amazing! Really helps when it comes to understanding why people use some reagents in organic synthesis and understanding some mechanisms too. Thx man, for real, learned a lot from this video!
I made and tasted Lead Acetate before. It is far too good for how toxic it is.
Ethelyne Glycol also far
too sweet unfortunately.
Sugar of lead dangerous.
Corn syrup.
Sorghum.
Sugarcane.
I like how you mixed in some funny words here and there 🤣
I love substitued nitroanilines, i had to make some for my Msc thesis and they all have such a nice color (usually yellow-orange), they are the best.
If the strongest sweetener is neotame, you should totally make it. Neotame is cool!
@Daniel_Meyers that's epic! I didn't know they'd made an even better one.
Lugduname, developed by researchers at the University of Lyon, is claimed to be 220,000-300,000 times as sweet as sucrose. But unlike Neotame and Advantame, no word on whether it's ever likely to be approved as a food additive.
@Daniel_Meyers could be a range of reasons... maybe safety concerns, maybe _too_ sweet to be of practical use as a food additive. A PubMed search only retrieves a single article, which isn't particularly helpful.
4:25 is just milk, you can't fool me! ;)
Geweldige video's maak je man👍 door jouw uitleg met reactie vergelijkingen erbij snap ik echt wat er gebeurt. Hoop nog veel video's van je te zien in de toekomst😊
I've always wondered how you deal with all the used solvents and failed reactions, i think it would be a great video!
You dilute them to an extreme degree
@@sotetsotetsotetsotetsotet2379no you drink them
I wish that they would ban Acesulfame K and Aspartame in the UK.
Our Nanny State decided to add a significant tax to drinks containing sugar and now, it is next to impossible to find drinks which don't contain one or more of those sweeteners. They are also found in many other products and they taste like crap and make me feel ill.
So, because some people don't have the will-power to refrain from over-indulging and turning themselves into bloaters, I can no longer buy any of my favourite drinks and the very few that I can drink are extortionately expensive.
Until recently, only Pepsi and Coke retained their original recipes. Pepsi recently caved in and jumped on the bandwagon (without making any changes to the packaging except for the list of ingredients). This crap has been snuck into our food supply without our knowledge or consultation and I am fairly convinced that there are people in our government who are lining their own pockets as a result.
People with PKU have to be very careful to avoid Aspartame and there are SUPPOSED to be clear warnings on packaging because of its deadly toxicity but it is becoming almost impossible to avoid and if you ask a supermarket to check their list of allergens, you won't find a single product containing it, listed (okay, so it's not exactly an allergen, but nor are gluten and lactose yet you will find all of the products containing either gluten or lactose in their allergen lists - You don't have the enzymes to digest lactose and get a bit of a dicky tummy if you consume it...? Ahhhh diddums ! Pooooooooor you. It won't kill you. Not having the enzymes to digest phenylalanine makes products containing it, cumulatively toxic and ultimately, deadly !!!!).
@@Daniel_Meyers - Yes. I know this. They have to avoid phenylalanine. Aspartame is a source of phenylalanine and consumption of this amino-acid by someone with PKU causes cumulative damage which can ultimately be fatal. Yet, lactose intolerance (which does no more than cause minor discomfort in comparison) is treated far more seriously and products containing lactose are listed whereas products containing phenylalanine are not and Aspartame has been snuck into our food supply very very quietly... I have a hard time believing that there isn't big money being made and that people who decided to tax sugar to the extent that so much of it has been replaced by Aspartame aren't lining their own pockets as a result.
If YOU want artificial sweeteners, that is YOUR choice. Why should I be deprived of MY choices simply because some twat in government decides that we should all be consuming vile-tasting crap (almost literally - the Kool-Aid) instead of the natural fuel our bodies evolved to metabolise? Sucrose is not the demon it is made out to be. In a few years, you might see this channel synthesising another banned sweetener, risking huge fines and incarceration - sucrose ! ;)
@@Daniel_Meyers - That is interesting. Thanks. It still does not change my opinion of Aspartame - It tastes like shit and has no business being surreptitiously used to adulterate otherwise edible foodstuffs just because some folk have no self-control and can't stop eating themselves into morbid obesity (so we are told, that is).
The quantity of phenylalanine in Aspartame may be less than in egg, but it is still more than in sucrose or fructose which contain NONE.
@@Daniel_Meyers - It's not even the aftertaste. It's the taste itself. The only way I can describe it is that it tastes "wrong". Like there is no sweetness, then all of a sudden, there is a sensation of sweetness in the wrong part of the mouth and it makes me gag and want to vomit.
I don't think I have ever tried stevia although I have heard that it is supposed to be quite good. Sucralose, although not great, is better. But... my choice for a sweetener would either be fructose or sucrose but the UK government consider that my choices of sweetener must be controlled because OTHER people can't limit their intake. I don't see why I should have to keep trying to find an artificial sweetener that I can tolerate when I have already found two sweeteners that used to be widely used but have been demonised... for.... "reasons".
Got a serious case of whiplash from that transition from "I wish they would ban" to "nanny state."
@@bubba99009 - Yes... Good point but the one I am making is that whilst not having our nanny state would be preferable, that isn't likely to happen, so I wish that they would actually get rid of that unholy concoction instead of taxing sugar out of the market.
0:03 even today the best artificial sweetener is sucralose, which has a chlorine aftertaste (to me at least), and cannot be heated to more than ~110 °C
So yeah a new sweetener without aftertaste, that would be cool.
Yeah man, and that aftertaste can linger for a day! Eurgh.
I just synthesized Dulcin last semester in organic chemistry lab
Could team up with nile red and make forbidden diet grape soda
Lead acetate or ethelyne glycol terrifying sweet dangerous deadly
Suicide soda
would be
good name.
Sodium cyclamate is banned? Oh, banned in the USA. I was going to say, I use it in my tea every day!
Lots of artificial sweeteners and flavors are banned in the US for their “toxicity” even though they are less harmful than actual sugar. This is because the sugar industry paid the government to ban them
"Three banned that all tasted sweet, amazing". - Chemiolis, 2023
You missed an ancient sweetener...Lead...
great chemistry with mechanism keep it up bro
Next time please put them in a Tier-list!
Maybe add normal sugar as a calibration baseline as well 😊
Can you perhaps make a perfume that smells like mdp2p or whatever gives off that sweet lovely smell in the production of MDMA? I love that scent
Absolutely the sweetest known compound!!!
Thank you for this great video! I would be interested to see if you used proportional amounts (based on the sweetness) in a liquid (like water, tea or coffee) if you could notice a difference maybe using a fixed amount of sugar as a control. I would imagine you could swish and spit them to minimize any potential harm too.
Maybe a dumb question, but wont the oxygen also be acetylated in the beginning by the acetic anhydride? Or is it cause some phenyl resonance shit i must admit forgot way too much from
when the phenol is protonated, the aniline is a much better nucleophile - if the phenol was deprotonated then it becomes a super potent nucleophile
Cyclamate is only banned in the US and South Korea. They ran a monkey study for 24 years to see if it caused cancer. It did not.
The way you talk about the history of certain chemicals is very entertaining
The similarity between dulcin and Tylenol Can explain the mild sweetness that tylenol has.
@10:45 GAH I should have just watched. I paused the video the second I saw Sulfuric, Acetic, AND Nitic acid going in at the same time. I wasted about 10 minutes trying to work through this coordination chemistry sorcery. I was counting bonds, checking electronegativity values, trying to figure out where the AcOH fit into the picture... only to find out 15 seconds of video later, "I just used it to dissolve the phenylaniline."
TL;DR Thank you for your experimental completeness.
You give people who work harder more credit to causally encourage hard work in the future.
I need to try forbidden orange nitro sugar
I really need a video about your stir bar collection
Did you show, that you really got 2-acetamidophenol? Did you run a test for the phenolic hydroxy group? Did you take FTIR and NMR spectra? Did you show, that this stage of the synthesis is pure enough via TLC? Even an MS would show, that you did not just isolate the starting material.
I came for the provocative emoji
3:33 5-nitro-2-propoxyaniline
Super! Thank you very much!
What an awesome NMR Machine that was!
That was very interesting. Would you by any chance consider making lugduname or sucronic acid some time in the future?
1:54 well depends on if you want to be pedantic about allulose and various sugar alcohols, since they are produced artificially but at least most are also naturally occurring.
I mean..... A lot of problems could be solved, by just boiling the cause of the problem in HCl....
Gotta say 5-nitro-2-propoxyaniline sounds like it could be shortened to something like "nitropox", which for a super potent but also toxic artificial sweetener is kind of awesome.
I'm so glad my algorithm turned me to chemtube
For how much the term is used in the video, I'd have liked a definition of what you meant by "potency" and "strength" for something subjective like sweetness. I could presume it's something like the mass of sugar that produces similar reported sweetness according to some group of human tasters as a standardised mass of sweetener, but I don't know that.
Any intresting smells during the synthesis or from the products?
no wonder why he isn’t uploading in a long time
I don't know about the banned ones but i don't really get artificial sweetens it doesn't taste the same or better its bad sweet might be a word to describe it but its not good
I think you should make some kind of solution of sucrose and these three and try to reach the same level of percieved sweetness. Mix 1 gram sucrose with 10ml water and then add solvent to the other one until the taste match the sucrose solution. It should make the potency more obvious. Like a tablespoon full of sugarewater and liters and liters for that orange stuff.
I’m taking organic chemistry right now, and it’s kind of crazy that I can actually somewhat understand what is going on within the video
A lot of compounds in this video need to be deprotected from amine-acetylation. You should try using dishwash soap, which contains substiline, or washing powder, which contain lipases, to see if you can do it in less harsh condition and cheaper.
Why does the sodium ethoxide not react with the propyl bromide, but deprotonate the hydroxy group? I assume the equilibrium is leaning towards the deprotonation of the hydroxy group of the compound on the left? (Ether synthesis in the first product)
I know every step was explained, but this is just magic
"This is handy because it prevented side-reactions in the first reaction, but now, I want to install something else there, so it has to fuck off."
Would the amide also be deprotonated and attack the bromoethane forming alkyl substituted amine? Granted it would be a weaker nucleophile because of resonance.
Nope look at the pKa of the amide. It’s a pretty weak acid, so you’d need a very strong base to deprotonate it
Why would you need to use ethoxide to deprotonate a phenol? isn't that a bit overkill?
14:54 oh thank god, i was starting to get scared. I was thinking, "this cant be. A chemiolis video with no short path vaccuum distillation?"
4:53 wouldn’t the amine remain protonated while the acetic acid stays deprotonated? Acetate is a weaker base than an amine while acetic acid is a stronger acid than ammonium
NH2R2+ (ammonium) is a stronger acid than AcOH. Therefore, acetate (AcO-) deprotonates the ammonium intermediate.
One of the best tasting sweeteners is lactulose but if you know what it is prescribed for then you know why they don't use it as a sweetener
What amazes me is that P4000 was the enhanced aspartame in that era (scientists created p4000 from the aspartame) but all the trials went wrong and with a lot of side effects
Absolutely make the strongest one. I am very curious! And thank you for this video!
That's cool and all, but how sweet is Cubane?
You just gotta Love the title
I noticed at 12:40 that you display a different isomer from the original step when you created the 5-Nitro-2-propoxyacetanilide, is there any significance in that change or it doesn't matter because the product is likely racemic?
The C-N bond is an sp3 bond, so it’s free to rotate. In other words, those two structures are the same compound not isomers
@@ashe1.070 Just to be nitpicky, they kinda are isomers, but they're conformational isomers or even more specifically rotamers. Amide C-N bonds have significant double bond character, so rotation is actually quite far from free. Rotamers can actually (somewhat) often be observed by NMR (although I've never been (un)fortunate enough to experience it myself). But in practice, for this compound, they are the same. It just depends on which time scale you're considering.
@@adrianpip2000 That's really interesting. Especially them being detected by NMR. I've never really thought of them being isomers because the conformations are rapidly interchanging depending on the compound, and the stability of the conformations. I've always seen them being called conformations, and not conformational isomers. You learn something new everyday. Thanks
What's the name of the stir bar you were using during the synthesis?