I can see why it wasn't a commercial success... "300,000x sweeter than sugar" sounds great in theory but in practice it boils down to "Makes the inside of your mouth taste sweet for several hours. A hundred nanograms is sufficient to cause this effect so everything is now contaminated and everything will taste sweet forever"
@@ericeder1693Hydrochloric acid lemonade is an idea that gets circulated online a bit. There's also a video where someone actually makes and drinks it. This comment is trying to make that concept more ridiculous by adding another exotic ingredient to it.
@@ItsDatGuy969 ok, I'm no chemist. Only heard the chemical name & knew from chemistry that the suffix on a word like that changes the molecular bond structure. But you're saying there was a misspeak / typo then right? In that case the comment works perfectly👍🏻
I've synthesized and tried lugduname like you. When I prepared it, I could get it as a white powder after column chromatography (but small impurity always existed). Even 0.1 mg of that was enough to taste, really intence sweetness, and too much amount of that induced strong bitterness. The sweetness succeeded for 1 min and the bitterness did for 15 min. I'm happy to see who can share this experience!
Since managing to remember „anhydromethylen-2-propantrikarbonsaures Hexamethylentetraamin“ from the 1-time-utterance of some dude in school I have a weird appreciation for chemistry-nerds. Please feel welcome in this world!
I'm assuming you poured the 0.1mg into water, right? Why not further dilute the solution? I'm surprised soft drink manufacturers don't fund consumption safety studies (assuming it's stable in soft drinks) to give them yet another sweetener for their war chest of flavorings against the competition.
@@friendsbrn With the amount of subsidies that go toward keeping the cost of sugar as low as possible I doubt there's basically any amount of research into this that could create something that would compete with just using the normal and artificial sweeteners that already exist in the commercial space. Maybe if something happened that made real sugar significantly more expensive, they could look into this and it could be worth it.
@@ultraguy14 perhaps you're right - it could be that the (limited) artificial sweetener selection they currently draw from is sufficient. Or rather, there'd little additional benefit to having another artificial sweetener from which to use in their formulations. (And that's a big IF, evidently lots of ingredients can't be used in soft drinks because they wouldn't have the necessary shelf life!)
The green color is almost certainly from iron from the needle when you were adding the HCl. When I saw that you had left the needle in the flask during the reaction, I immediately knew why it was green. I know from personal experience never to leave needles in contact with HCl vapors during reactions 😂 Oh well, at least you got your daily iron 😅
@@Paul_Bedford Revelation 3:20 Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me. HEY THERE 🤗 JESUS IS CALLING YOU TODAY. Turn away from your sins, confess, forsake them and live the victorious life. God bless. Revelation 22:12-14 And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be. I am Alpha and Omega, the beginning and the end, the first and the last. Blessed are they that do his commandments, that they may have right to the tree of life, and may enter in through the gates into the city.
@@Andreas-zm9tg Marie Curie could have been the first superhero if only physics and biochemistry interacted a little differently. Maybe somewhere out there in like 8th dimensional space there's a universe where that's a reality.
Great news, now he has enough sweeteners for the rest of his life... and the rest of everyone's life. 1g is "about" 200kg of sweetener. You could BREATH across the room from a grain and taste a soda's worth of sugar
@@rinna6575 i wrote a whole essay about brominated foods in college. it was kinda lame because my claim was about food safety and public health and the leniency of the FDA but it turns out my claim was entirely wrong and i ended up arguing that brominated food is fine because we actually need small amounts of bromine and i could only find a single human case study of bromine toxicity from soda consumption and bro was drinking like 4-6 LITRES of high bromine content soda every day for months or years. bromine was honestly the least of dudes issues. the best evidence i could find were animal studies where they were fed such high amounts of bromine it would be physically impossible for a human to do the same with ANY food on the market and the only thing that happened was the animals muscles and thyroids got all fucky for a few months and then they went back to normal as soon as they stopped feeding the bromine.
kind of cool that the measurement of sweetness potency is the same as the Scoville scale. Lining the scales up (pure sugar = 16 mil Sugarville scale), this would be 4.8 billion Sugarville units.
@audiophile75 Dunno if your comment is satire or not, but sugar is definitely not the most addictive. (Please note I am not a professional so I may be wrong, but nicotine is more addictive)
@@TheGenericPerson Ya, that should have been obvious by the way it was written. The true myriad intricacies, subjective views, the relative experienced and inexperienced, biology and pharmacology of addiction...... Oh ya, can't forget the most maligned...... and politics (judgment) of addiction, is far too long a discussion/argument to stem from the haphazard retort to a haphazard quip. Don't take A reply of the MANY THOUSANDS of comments to ONE of the BILLIONS of YT videos as the place to take time making an "unprofessional" correctional statement to someone/something (I could be a bot") whom you have no connection to. In the future just take the chuckle with thankness that you didn't waste the time trying to read an initially interesting statement that droned on only to end in some obvious misunderstanding steming from some strangers chronic inattention. So just........ take the chuckle. Oh, and yes, while smoking is stated as the hardest to kick, I would argue that's only due to extreme repetitive habituation of X smokes/day over however many decades. All the neural growth of every experience all those years being intimately interwoven with cigarettes. Nicotine, I would argue is not so difficult to kick, per say. GABA agonist, specifically benzodiazepines or barbiturates...... and alcohol (but with benzo's "if I can't have you, NO ONE CAN!!!" determination not to be kicked to the curb they're currently in the #1 spot) are at the top, then opioids, sex, stimulants, etc....
A couple weeks ago, I had a fever dream that I watched you have to use a heat gun and damp towel on a distillation apparatus while I ate fettuccine alfredo straight out of the pan. Well, here I am at 10:40pm eating my alfredo in the pan 😂
@@andyv2209 Definitely not, but I did think that at first. I had told a friend back when I had the dream, and just confirmed the conversation with them.
@@isaacthedestroyerofstuped7676 oh OK haha nice, i was gonna say, if it was such vivid deja vu, it could be a sign of epilepsy so I'm glad you know it wasn't xp crazy coincidence haha
I'd try nitrogen blow-down. That is, using a glass pipette, or equivalent, blow a slow stream of N2 over the solvent. The solvent will come off quicker than you think and evaporation keeps everything cool. If you want to speed it up, you can immerse the sample in a warm water bath. I'd also test for residual mercury before...organoleptic testing. Best of luck.
To my British friends, your sweeteners almost made me swear off desserts forever. While visiting my bf in London, I came across the sweetener he and his sister uses. They were tiny little pills (about 1/4th the size of "Mini" M&Ms) that popped out the bottom of a small container via a button at the top. So I made coffee for him one morning and popped 3 of the sweetener pills into his coffee and he was like, "Oh no, what have you done? That'll make it really sweet." Curious, the next day I popped one in my mouth and, let me say, that was the most painfully sweet thing I have ever had in my life. It was so sweet, pleasure became pain and I, for at least a full minute, tried desperately to spit it all out. Bf had a good laugh walking into me brushing my tongue with my toothbrush.
Bro thank you for making this, i remember seeing this listed on wikipedia as the sweetest chemical but then just never being able to find anything more about it.
"Honey plorts are highly prized by food manufacturers. Though the plorts are naturally incredibly sweet, the discovery that they could be refined into an even sweeter substance made their demand soar. These refined honey plorts are said to score an unprecedented 867 on the Werner-Thompkins-Hong sacchrino "scale, just a few points shy of 'not fit for human consumption.' "
ngl its genuinly impressive how you put together this synthesis and spent money testing different methods tbh hopefully the video gives back enough money to recoup everything lol
vids are always so good to watch, but ill say man, dont over-stress urself for high-bar target projects. u could make a bakingpowder&vinegar video and it would be great. u got the format nailed imho. cheers stay classy
@@LalaLa-ld1gsI might try one simply out of curiosity (like those beanboozled candies) and because I may never get another chance to, since it’s not typically commercially available
You can easily reduce oximes with Zinc powder and amonium formate in alcoholic solution with some heat. Yield is mostly quantitative and far less hassle than Pd on C.
@@chemistrycapital it's a motif to replace tho, it's known to metabolise into catecholes, which cause oxidative stress, but maybe the amount that is used is small enough? but i saw some interesting bioisosteres, time to investigate further!
i'm gonna be honest, i work as a chef, and have an extreme interest in chemistry, as well as quantum physics, and chemistry, resembles cooking, with more steps, by a wide margin
I had to take a chemistry course to get onto my physics degree- those years of cake baking came in clutch. 😂 It's exactly like cooking, except instead of flat meringue the failure state is turning your eyeballs into soap.
it has such a bizzare structure. if i just saw the skeletal formula without context i wouldve assumed its some kinda reaserch-chemical-super-stimulant, not a sugar subsitute lmao.
Sweetness of sweeteners depends on lots of factors. pH perhaps, but also concentration. Something might be much sweeter than sugar when used in food, but much less so when used in "candy sweetness" levels of application.
I have a Master's in physics and a cursory understanding of chemistry. Nonetheless, it feels like I am watching some dark alchemy with this type of video.
It's more or less a routine work of organic synthesis lab. With quirks that he gets by without rotary evaporator (having it saves a lot of time) and doesn't use thin layer chromatography.
I know basically nothing but high school chemistry. The concept of taking all this stuff that'd probably kill someone if ingested separately and it becomes something thousands of times sweeter than sugar is wild to me.
You can also demethtylate with Hydroxylamine HCl at 60C for 45 min with ethanol. Not sure if the DiBrMe step would work but it should(because you don't use any base during NH2OH HCl demethylation, I read about this in a paper in another synthesis), and it would make it way easier. Ethanol once started to dissolve a plastic bottle and after a year the bottle was very deformed. It contained 0.1% acetone but still wouldn't use a plastic bottle again.
@@ElementalAer The amount doesn;t really mean much with mercury compounds. The Organic ones can be lethal in single drop sized amounts. Not an issue here, but mercury is a weird case where the elemental stuff when not fuming is shockingly safe but the organic stuff is shockingly toxic.
@@darthkarl99 for any heavy metal, small amounts are always dangerous like ~50 to 200 mg of arsenic, which is about the same lethal dose of methyl mercury. The rule of thumb is to never taste compounds made in the lab, but after all purifications and proper washings, poisoning is unlikely for one in a life taste test (still unsafe, but not deadly).
@@ElementalAer people have drunk entire glasses of elemental mercury whilst trying to commit suicide and been fine, it's poorly absorbed in the digestive system as pure elemental mercury. The Organic stuff is a different matter, that absolutely can be lethal in very low doses.
The fact that I took orgo 1 and 2 and understand most of these makes me so happy. Thank you to my wonderful professor for making me enjoy this video and allowing me to think “I know this one!” To most of these reactions
Nice video man! You can add a little bit of sodium chloride or potassium chloride to enhance the sweetness or potassium chloride. This also get rid of the strange aftertaste.
someone else replied that they made it as well, and if tasting a larger amount, the sweetness last for 1 minute and then it's bitter for 15 minutes. I wonder if the electrolyte salts would cut that time down, and also, a bit of this lugdaname mixed into miracle berry(which makes bitter and sour taste sweet) may make a novel sugar replacement. I myself like and use SugarShift probiotic to change the sugars i eat into Mannitol, which is calorically negligable and good(beneficial, not benign) for the kidneys(i have PKD).
Have you tried alkylating that thiourea, then reacting the isothiouronium salt with that glycine ester? That would beat using mercury to make something that's supposed to be edible.
If the compound in your first step sublimes you can use that as a purification method. In college, i used a kugelrohr with a cold finter, but if you are cheap you can use a buchner flask with a test tube full of ice in it.
In my old lab we had a Parr shaker to do these hydrogenations. Seems that works better than simply stirring. Might also be the higher pressure, i guess... Fun story, i saw some guys adding the pd/c to the flask without putting it under nitrogen first because 'the oxygen will react away very quickly anyway' - it sure did actual mad lads.
I think a fun way to portion this is to make proportionate cubes compared to sugar cubes to make the same sweetness, I assume it would be like grains of salt sized.
So is it too expensive to make? I guess most sweeteners are practically byproducts from something else and are nearly free. I guess these types of things need to be producible at a large scale as well.
Wouldn't be especially expensive, if there was demand for it. Main problem with artificial sweeteners is, that they tend to taste unnaturally, with metallic or what not side tones and often bitter aftertaste.
Pretty sure you could have made the 2,3-dihydroxybenzaldehyde from catechol, paraformaldehyde and magnesium (which would have been way cheaper and yielded more) Or do a vilsmeier haack instead.
Do you have a reference for the methylene acetal formation mechanism? I wonder if the less hindered alcohol is the 1st one to get deprotonated considering it's not directly delocalized in the aldehyde whereas the phenol positioned ortho to the aldehyde can directly delocalize its electrons into the carbonyl and the O-H bond is also considerably weakened by the intramolecular H-bond between the OH and the C=O. Of course it doesn't change anything for your reaction, although it could be exploited as kinetic advantage to selectively react the more hindered alcohol versus the less hindered one.
Apparently 2,3-dimethoxybenzaldehyde shows very good antimicrobial properties. It always makes me slightly nervous when I see someone adding Pd/C or Pd(OH)2/C to a flammable solvent.
Hey chemiolis, big fan here. Just a question from one chemist to another (I am grad student in chem ed, so my skills are much less refined 😅) - adding the solids first and then using the solvents to rinse off the funnel as you add them, do you changing into this technique instead of how you do it (adding the solvents first, and then adding the solids) would make any difference?
1:12 🤔 "220.000" - Is that 220(decimal point)000 or 220(grouping separator)000? Never mind - the video later clarified it meant 220K, not 200.000, but using "200 000" or "200'000" would be much less ambiguous.
Jesus. Watching this definitely triggers my urge to use after 8 years. There is something about the clarity of the round bottoms with white in it that makes my heart race.
@@saldom8338 yessir! Already getting back to fundamentals of my own care and avoiding Cody’s lab, nurdrage aka nilered, and every other TH-cam chemist. Super interesting processes but no longer doing this to myself. 😂
Random question here, how do you clean all these vessels and equipment after using them? Is there some sort of special dishwasher or machinery that chemists use?
Tasting products that have gone through stoichiometric mercury reactions is crazy
Though it’s inorganic mercury, you would be more screwed if it was organic mercury
Also I’m not sure but is mercury sulphide insoluble or smth
I think it’s safe after workup and columns 🤭
@@Chemiolismeh, eat a can of Tuna and you're probably worse off😁
@@Chemiolisgood job. Seeing you eat it is the best part. I always like to eat my lab chemicals whenever I get the chance.
No more mercury amalgam mdma for me any more 😢
a dutch chemistry youtuber ate lugduname. this is what happened to his tongue
Chubbyemu's next video
Free trial
@@truey90sthats the joke
I could hear the music fading in while reading this
👆 presenting to the emergency room
I can see why it wasn't a commercial success...
"300,000x sweeter than sugar" sounds great in theory but in practice it boils down to "Makes the inside of your mouth taste sweet for several hours. A hundred nanograms is sufficient to cause this effect so everything is now contaminated and everything will taste sweet forever"
And now we know the secret ingredient for the ever lasting gob stopper.😂
the ground water will have a faint sweet taste,
I mean get the smallest amount you can measure and sweeten dutch baby or German apple pancakes.
@@christopherleubner6633 it's actually just a marble
Good way to make kids eat vegetables
1:24 I like the fact that in stock footage the guy uses safety gloves to handle the stuff that he eats.
What my chemistry teacher thinks we're going to do with all the dangerous chemicals in the lab.
I mean, your stomach contains literal HCL, but you don't want that on your skin. Lol
He have them on because of prostate exam he done before eating. I know that cause I was that one lucky guy ho was examined
Chili. 'nuff said.
Melts in your mouth Not on your hand.
🔴🟡🟢🔵🟤
hydrochloric acid and lugduname... the forbidden lemonade
Lugdumade coming to a store nowhere near you
Hydrochloride not hydrochloric. They are two different bonds & not at all the same chemical. I like where you were going with the comment tho👍🏻
@@ericeder1693I think he meant hydrochloric acid. Lemons are acidic, and using hydrochloride salt in that example doesn’t really make sense.
@@ericeder1693Hydrochloric acid lemonade is an idea that gets circulated online a bit. There's also a video where someone actually makes and drinks it. This comment is trying to make that concept more ridiculous by adding another exotic ingredient to it.
@@ItsDatGuy969 ok, I'm no chemist. Only heard the chemical name & knew from chemistry that the suffix on a word like that changes the molecular bond structure. But you're saying there was a misspeak / typo then right? In that case the comment works perfectly👍🏻
I've synthesized and tried lugduname like you.
When I prepared it, I could get it as a white powder after column chromatography (but small impurity always existed).
Even 0.1 mg of that was enough to taste, really intence sweetness, and too much amount of that induced strong bitterness. The sweetness succeeded for 1 min and the bitterness did for 15 min.
I'm happy to see who can share this experience!
Since managing to remember „anhydromethylen-2-propantrikarbonsaures Hexamethylentetraamin“ from the 1-time-utterance of some dude in school I have a weird appreciation for chemistry-nerds. Please feel welcome in this world!
I'm assuming you poured the 0.1mg into water, right? Why not further dilute the solution? I'm surprised soft drink manufacturers don't fund consumption safety studies (assuming it's stable in soft drinks) to give them yet another sweetener for their war chest of flavorings against the competition.
0.1mg is 30g of sucrose, that's pretty sweet
@@friendsbrn With the amount of subsidies that go toward keeping the cost of sugar as low as possible I doubt there's basically any amount of research into this that could create something that would compete with just using the normal and artificial sweeteners that already exist in the commercial space. Maybe if something happened that made real sugar significantly more expensive, they could look into this and it could be worth it.
@@ultraguy14 perhaps you're right - it could be that the (limited) artificial sweetener selection they currently draw from is sufficient. Or rather, there'd little additional benefit to having another artificial sweetener from which to use in their formulations. (And that's a big IF, evidently lots of ingredients can't be used in soft drinks because they wouldn't have the necessary shelf life!)
i bet my ass bro OWNS a solvent selling company 😭
Chemiolis be like: "ah yes, i washed the residue with 300L of dichlorobenzene" 🤣🤣🤣
he's the ceo of ligma baldrich
@@cvspvr ligma ballsdrich
@@cvspvr whats a ceo?
@@darealrulezbreaker9493 ligma balls
More ether 😊
The green color is almost certainly from iron from the needle when you were adding the HCl. When I saw that you had left the needle in the flask during the reaction, I immediately knew why it was green. I know from personal experience never to leave needles in contact with HCl vapors during reactions 😂
Oh well, at least you got your daily iron 😅
Relatable
Whoa, never thought iron would be giving green colour. I only knows the one who'll be giving green color is sulphur
@@rizalassyfiya2133 copper also give green color
So true!!! I knew why it got green as well when I saw that 😅😅😅
Green needle
I swear these cooking channels are getting crazier and crazier.
This is more of a breaking bad sorta cooking
Waltuh
There's another good cooking channel, it's called nilered or something
@@runed0s86yesss, I freaking love his grape soda and pop rocks 😋
0:07 Me fooling around sticking a bunch of functional groups together like some goofy kid in chemistry software
As you do on a slow Saturday afternoon
@@Paul_Bedfordhere we are 🍬
@@Paul_Bedfordwe used to do it in our school cause it was a selective school so we were all nerds
@@Paul_Bedford
Revelation 3:20
Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me.
HEY THERE 🤗 JESUS IS CALLING YOU TODAY. Turn away from your sins, confess, forsake them and live the victorious life. God bless.
Revelation 22:12-14
And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be.
I am Alpha and Omega, the beginning and the end, the first and the last.
Blessed are they that do his commandments, that they may have right to the tree of life, and may enter in through the gates into the city.
The goofiest of goobers synthesised this
“I tasted all the fractions” that’s the wildest way to identify the desired product 🤯 34:56
Well, that's how science used to be done... I'm surprised we don't have any superheros with the amount of self experimentation
@@Andreas-zm9tg Marie Curie could have been the first superhero if only physics and biochemistry interacted a little differently. Maybe somewhere out there in like 8th dimensional space there's a universe where that's a reality.
Analytical Chemistry?nah f that,my homies use their body as a tool
36 min - must have been a lot of work- hope this performs well so you can keep delivering videos like this
Almost no matter how well this video does it will not recover the cost of all that solvent :P
Great news, now he has enough sweeteners for the rest of his life... and the rest of everyone's life. 1g is "about" 200kg of sweetener. You could BREATH across the room from a grain and taste a soda's worth of sugar
I think the reason this hasn't been commercialized is the synthesis is terrifying for a product you're supposed to eat.
I don't think so Holmes there are so many things that we eat that start off terrifying. The process is definitely a ballache though
I mean, the FDA only banned *brominated* vegetable oils this year, which used to be an ingredient in Mountain Dew and other sodas and sports drinks.
@@rinna6575 i wrote a whole essay about brominated foods in college. it was kinda lame because my claim was about food safety and public health and the leniency of the FDA but it turns out my claim was entirely wrong and i ended up arguing that brominated food is fine because we actually need small amounts of bromine and i could only find a single human case study of bromine toxicity from soda consumption and bro was drinking like 4-6 LITRES of high bromine content soda every day for months or years. bromine was honestly the least of dudes issues. the best evidence i could find were animal studies where they were fed such high amounts of bromine it would be physically impossible for a human to do the same with ANY food on the market and the only thing that happened was the animals muscles and thyroids got all fucky for a few months and then they went back to normal as soon as they stopped feeding the bromine.
@@rinna6575the fact that we eat any of that machine lubricant ahh oil is horrifying. I haven't had any in years.
@@rinna6575 vegie oil, more like brain smoothifier oil, major cause of retardation and heart attacks.
kind of cool that the measurement of sweetness potency is the same as the Scoville scale. Lining the scales up (pure sugar = 16 mil Sugarville scale), this would be 4.8 billion Sugarville units.
Accidentally creates the most addictive drug on earth.
What, you mean sugar?
yes
@audiophile75 Dunno if your comment is satire or not, but sugar is definitely not the most addictive. (Please note I am not a professional so I may be wrong, but nicotine is more addictive)
@@TheGenericPersonit was a joke.
@@TheGenericPerson
Ya, that should have been obvious by the way it was written. The true myriad intricacies, subjective views, the relative experienced and inexperienced, biology and pharmacology of addiction...... Oh ya, can't forget the most maligned...... and politics (judgment) of addiction, is far too long a discussion/argument to stem from the haphazard retort to a haphazard quip. Don't take A reply of the MANY THOUSANDS of comments to ONE of the BILLIONS of YT videos as the place to take time making an "unprofessional" correctional statement to someone/something (I could be a bot") whom you have no connection to. In the future just take the chuckle with thankness that you didn't waste the time trying to read an initially interesting statement that droned on only to end in some obvious misunderstanding steming from some strangers chronic inattention.
So just........ take the chuckle.
Oh, and yes, while smoking is stated as the hardest to kick, I would argue that's only due to extreme repetitive habituation of X smokes/day over however many decades. All the neural growth of every experience all those years being intimately interwoven with cigarettes. Nicotine, I would argue is not so difficult to kick, per say. GABA agonist, specifically benzodiazepines or barbiturates...... and alcohol (but with benzo's "if I can't have you, NO ONE CAN!!!" determination not to be kicked to the curb they're currently in the #1 spot) are at the top, then opioids, sex, stimulants, etc....
A couple weeks ago, I had a fever dream that I watched you have to use a heat gun and damp towel on a distillation apparatus while I ate fettuccine alfredo straight out of the pan.
Well, here I am at 10:40pm eating my alfredo in the pan 😂
You sure youre not just having deja vu?
@@andyv2209 Definitely not, but I did think that at first. I had told a friend back when I had the dream, and just confirmed the conversation with them.
@@isaacthedestroyerofstuped7676 oh OK haha nice, i was gonna say, if it was such vivid deja vu, it could be a sign of epilepsy so I'm glad you know it wasn't xp crazy coincidence haha
@@andyv2209crazy vivid deja vus are a sign of 🏳🏴🏳🏴?
i hope i won't develop it..
what are the odds this kind of thing happening?
I'd try nitrogen blow-down. That is, using a glass pipette, or equivalent, blow a slow stream of N2 over the solvent. The solvent will come off quicker than you think and evaporation keeps everything cool. If you want to speed it up, you can immerse the sample in a warm water bath. I'd also test for residual mercury before...organoleptic testing. Best of luck.
Nerd.
A person who sacrificed his tongue to taste it! respect!
To my British friends, your sweeteners almost made me swear off desserts forever.
While visiting my bf in London, I came across the sweetener he and his sister uses. They were tiny little pills (about 1/4th the size of "Mini" M&Ms) that popped out the bottom of a small container via a button at the top.
So I made coffee for him one morning and popped 3 of the sweetener pills into his coffee and he was like, "Oh no, what have you done? That'll make it really sweet."
Curious, the next day I popped one in my mouth and, let me say, that was the most painfully sweet thing I have ever had in my life. It was so sweet, pleasure became pain and I, for at least a full minute, tried desperately to spit it all out. Bf had a good laugh walking into me brushing my tongue with my toothbrush.
Oh, those little stevia pills? Blegh. Tell your boyfriend he can buy the loose stuff in bags and it doesn't taste like an old spoon.
Bro thank you for making this, i remember seeing this listed on wikipedia as the sweetest chemical but then just never being able to find anything more about it.
"Honey plorts are highly prized by food manufacturers. Though the plorts are naturally incredibly sweet, the discovery that they could be refined into an even sweeter substance made their demand soar. These refined honey plorts are said to score an unprecedented 867 on the Werner-Thompkins-Hong sacchrino "scale, just a few points shy of 'not fit for human consumption.' "
slime rancher refernece? :^)
@@captainchicky3744I thought it sounded familiar
Interesting pfp O.O
i almost forgot about slime rancher.
damn i loved that game.
such a good game. my childhood game
smash
Not as sweet as you bro🗣️❗️
Yes! No Diddy.
No homo bro
W rizz
nohomo
ngl its genuinly impressive how you put together this synthesis and spent money testing different methods tbh hopefully the video gives back enough money to recoup everything lol
vids are always so good to watch, but ill say man, dont over-stress urself for high-bar target projects. u could make a bakingpowder&vinegar video and it would be great. u got the format nailed imho. cheers stay classy
Now make super-sweety candies with it just for a prank
Candied almonds
call em Lugduname deez nuts
Would you eat one?
Read it as super sweaty
@@LalaLa-ld1gsI might try one simply out of curiosity (like those beanboozled candies) and because I may never get another chance to, since it’s not typically commercially available
@@NuclearTopSpot😂😂😂😂😂
This took me back to my university days, was a good watch. You have the soul of an analytical chemist
Bruh Walter White would have given up on this shit.
Frfr
You can easily reduce oximes with Zinc powder and amonium formate in alcoholic solution with some heat.
Yield is mostly quantitative and far less hassle than Pd on C.
So much Methylenedioxyphenyl in Chem TH-cam right now
@@chemistrycapital it's a motif to replace tho, it's known to metabolise into catecholes, which cause oxidative stress, but maybe the amount that is used is small enough? but i saw some interesting bioisosteres, time to investigate further!
@@ChemicalEuphoria I know, I covered this in my recent video :)
I wonder how long before all the videos are removed and the information forgotten.
I swear that sounds like it's used in MDMA production.
@@hhhsp951That's... The point. MDMA is methylenedioxymethamphetamine, and amphetamines by definition are phenylethylamines.
i'm gonna be honest, i work as a chef, and have an extreme interest in chemistry, as well as quantum physics, and chemistry, resembles cooking, with more steps, by a wide margin
I had to take a chemistry course to get onto my physics degree- those years of cake baking came in clutch. 😂 It's exactly like cooking, except instead of flat meringue the failure state is turning your eyeballs into soap.
@@e.s.r5809 lol nice
That methylenedioxybenzyl product looks EXTREMELY sussy, watchlist worthy indeed
@@direwolf4937 i mean, it's in the ortho position and its a benzylamine, not a phenethylamine, so maybe we safe here 😂
Lmao yeah bros gonna need one hell of a lawyer. He would be better off if he called a certain someone.
Name rhymes with call
Sooo a precursor to super sugar is extremely close to some banned drug like opium something like that? Interesting ...
Before reading this I was thinking that this synth is very similar to an MDMA synth I've seen, using an oxime and such.
Shoutout balloon full of nitrogen, the goat. Wouldn’t have gotten where we are now without it.
#GetChemiolisASchlenkLineForProperDegassing
Oh my goodness. Yes. Tbh he probably could get by with some multi-neck Schlenk flasks, though for a lot less $$$
@@aaronbarlow9616 500 € schlenk line vs 20 cent balloon
And a rotary evaportator as well
Ok furry
@@GeneralKenobi69420they know more about chemistry then you will ever know, you obtuse brainlet.
it has such a bizzare structure. if i just saw the skeletal formula without context i wouldve assumed its some kinda reaserch-chemical-super-stimulant, not a sugar subsitute lmao.
Why stimulant? I’m not aware of any with a bare carboxylic acid moeity
By the numbers of nitrogens, I would suspect a explosive precursor.
For some reason explosives, drugs, and food additives always seem to have a similar structure. @@ElementalAer
@@mduckernzit has that 1,3-Benzodioxole at the bottom that looks a bit suspicious
it looks like a SARM a little bit
We've got sugar 2 before GTA6. Thanks for your content Chemiolis!
"And then I added chloroform as a solvent." *Head hitting desk noise.*
10:55 he thought we wouldnt notice.
Notice what?
@@Socialistdemonhe said “after 1-*cut* hundred year”
Sweetness of sweeteners depends on lots of factors. pH perhaps, but also concentration. Something might be much sweeter than sugar when used in food, but much less so when used in "candy sweetness" levels of application.
When and where did you start getting access to NMR to verify purity?
A kind viewer analysed them for me :)
Nile Red?
@@Chemiolis That there Lone Star Ranger is definitely the NMR genius these days ;)
I have a Master's in physics and a cursory understanding of chemistry. Nonetheless, it feels like I am watching some dark alchemy with this type of video.
It's more or less a routine work of organic synthesis lab. With quirks that he gets by without rotary evaporator (having it saves a lot of time) and doesn't use thin layer chromatography.
I know basically nothing but high school chemistry. The concept of taking all this stuff that'd probably kill someone if ingested separately and it becomes something thousands of times sweeter than sugar is wild to me.
yup chemistry is weird. Take chlorine a deadly gas and get a Sodium molecule to snap on to it, and now you have salt.
Wait till you learn bout salt
Add it to a tooth filling, and you taste sweetness for decades.
you uh.... ate it.....? without testing for mercury?
You can also demethtylate with Hydroxylamine HCl at 60C for 45 min with ethanol. Not sure if the DiBrMe step would work but it should(because you don't use any base during NH2OH HCl demethylation, I read about this in a paper in another synthesis), and it would make it way easier.
Ethanol once started to dissolve a plastic bottle and after a year the bottle was very deformed. It contained 0.1% acetone but still wouldn't use a plastic bottle again.
Yeah trying sweetener with mercury salt as catalyst two stages before xD Delicious
With a lot of purification. And very little of the product was tasted. Its fine.
As some people eat daily fish with mercury and heavy metal concentrations above the acceptable, just tasting a purified chemical is no problem.
@@ElementalAer The amount doesn;t really mean much with mercury compounds. The Organic ones can be lethal in single drop sized amounts. Not an issue here, but mercury is a weird case where the elemental stuff when not fuming is shockingly safe but the organic stuff is shockingly toxic.
@@darthkarl99 for any heavy metal, small amounts are always dangerous like ~50 to 200 mg of arsenic, which is about the same lethal dose of methyl mercury. The rule of thumb is to never taste compounds made in the lab, but after all purifications and proper washings, poisoning is unlikely for one in a life taste test (still unsafe, but not deadly).
@@ElementalAer people have drunk entire glasses of elemental mercury whilst trying to commit suicide and been fine, it's poorly absorbed in the digestive system as pure elemental mercury. The Organic stuff is a different matter, that absolutely can be lethal in very low doses.
you shouldn't let Pd/C get dry when you filter it off, it can spontaneously ignite. Keep it wet and pull the solvent through until just above the Pd/C
Ah. Mercury. Sweetest of the transition metals.
The fact that I took orgo 1 and 2 and understand most of these makes me so happy. Thank you to my wonderful professor for making me enjoy this video and allowing me to think “I know this one!” To most of these reactions
2,3-Methylenedioxybenzaldehyde looks like a silly pentagonal mouse with a little tail
This video was super impressive chemistry. And the confidence to taste it too!
Nice video man! You can add a little bit of sodium chloride or potassium chloride to enhance the sweetness or potassium chloride. This also get rid of the strange aftertaste.
someone else replied that they made it as well, and if tasting a larger amount, the sweetness last for 1 minute and then it's bitter for 15 minutes. I wonder if the electrolyte salts would cut that time down, and also, a bit of this lugdaname mixed into miracle berry(which makes bitter and sour taste sweet) may make a novel sugar replacement.
I myself like and use SugarShift probiotic to change the sugars i eat into Mannitol, which is calorically negligable and good(beneficial, not benign) for the kidneys(i have PKD).
You've cured my interest in organic chemistry. Thank you.
7:00
"I wet the filter with carbon tet"
You did *what* now?
chemistry has escalated
I'm really glad to see that there is still an adult in the room who still uses taste as analytical tool. Job well done.
thank you
19:44 what was the censoring for?
Idk, someone help
It's to show that what he said at the censored point was inaccurate/incorrect.
Hope it helps
All I can saw is wow. Great video, and superb filming and chemistry
Nice to see that you have access to NMR analysis to confirm your compound identity.
As a chemistry grad , I'm really impressed by your dedication and lab technique , you have a new subscriber
9:30 5 years of highschool and I can finally properly understand this shi
Have you tried alkylating that thiourea, then reacting the isothiouronium salt with that glycine ester?
That would beat using mercury to make something that's supposed to be edible.
As the parent of a Type 1 Diabetic I wonder how it would affect blood sugar levels
I'm guessing it would do absolutely nothing.
If the compound in your first step sublimes you can use that as a purification method. In college, i used a kugelrohr with a cold finter, but if you are cheap you can use a buchner flask with a test tube full of ice in it.
Time for rotavap my friend. You more and more need one i see
In my old lab we had a Parr shaker to do these hydrogenations. Seems that works better than simply stirring. Might also be the higher pressure, i guess...
Fun story, i saw some guys adding the pd/c to the flask without putting it under nitrogen first because 'the oxygen will react away very quickly anyway' - it sure did actual mad lads.
"After 100 years, Itis done." 🎉
I think a fun way to portion this is to make proportionate cubes compared to sugar cubes to make the same sweetness, I assume it would be like grains of salt sized.
26:00 I used the AgNO3/MeOH TLC stain today and it was selective for a thioamide byproduct! Pretty cool. 😮
I love how detailed you are with your steps!
So is it too expensive to make? I guess most sweeteners are practically byproducts from something else and are nearly free. I guess these types of things need to be producible at a large scale as well.
Wouldn't be especially expensive, if there was demand for it. Main problem with artificial sweeteners is, that they tend to taste unnaturally, with metallic or what not side tones and often bitter aftertaste.
Pretty sure you could have made the 2,3-dihydroxybenzaldehyde from catechol, paraformaldehyde and magnesium (which would have been way cheaper and yielded more)
Or do a vilsmeier haack instead.
All artificial sugars are bitter sweet to me. Always bitter.
Do you have a reference for the methylene acetal formation mechanism? I wonder if the less hindered alcohol is the 1st one to get deprotonated considering it's not directly delocalized in the aldehyde whereas the phenol positioned ortho to the aldehyde can directly delocalize its electrons into the carbonyl and the O-H bond is also considerably weakened by the intramolecular H-bond between the OH and the C=O. Of course it doesn't change anything for your reaction, although it could be exploited as kinetic advantage to selectively react the more hindered alcohol versus the less hindered one.
why is noone talking about the beep at 19:20
don't hear any lol
Literally went to the comments to see if anyone else would say sum about it xd
Maybe he had just said the wrong amount but was too lazy to revoice it, lol.
It’s at 19:08 now.
originally though he was censoring it but then saw the text, correcting himself, so I realised it wasn't censorship lol
Apparently 2,3-dimethoxybenzaldehyde shows very good antimicrobial properties.
It always makes me slightly nervous when I see someone adding Pd/C or Pd(OH)2/C to a flammable solvent.
How this even be discovered in the first place!? Wth
Hey chemiolis, big fan here.
Just a question from one chemist to another (I am grad student in chem ed, so my skills are much less refined 😅) - adding the solids first and then using the solvents to rinse off the funnel as you add them, do you changing into this technique instead of how you do it (adding the solvents first, and then adding the solids) would make any difference?
how did you manage to get that antique carbon tetrachloride
You can cleave OCH3 group in the first step with BBr3 at 0 C or room temp.
This guy is about to have the best candy on the block when Halloween comes
I’m a total layman and have 0 chemistry experience. Watching stuff like this is like watching magic. Amazingly cool.
I like your funny drawings magic man
Thank you for scaring me straight about chemistry as a hobby
if he stops uploading for a while then we know what happened 🕊🕊
I cut the sound off, cranked speed to max with a firefox extension and look at the pretty colors, LOL
My brother was working on this and you beat him to it. I can't tell him this information. Hopefully he comes up with a different process.
Ok that was awesome that you censored out the incorrect data instead of just putting a graphic on screen
The nitazine of sweeteners
Dear god even this guy is getting a PRIME sponsorship
sweet, a new video!
18:10 bro just flash, banged me with his charts 😢😂
lugging with the boies
Mmm… licorice root 😉
@@SpenceReam Yeah when are they gonna do a video about turning me into something, eh?
i like your content and your way to explain chemistry and i hope that you do a video about fermodehydr
Bro found LSD of sugar
the fact that 100ug is valid for both is wild
could you have done an ortho-formylation of catechol instead of demethylation for the first step?
1:12 🤔 "220.000" - Is that 220(decimal point)000 or 220(grouping separator)000? Never mind - the video later clarified it meant 220K, not 200.000, but using "200 000" or "200'000" would be much less ambiguous.
The tuber is european. Using "." as the thousands separator is standard.
@@thistamndypo One European country (Switzerland) chooses the apostrophe to separate (200'000), which I admire because it's unambiguous.
🤓
Yea ok the ending of the video, and the VERY HIGH QUALITY editing during it just made me subscribe.
You gotta deal with my shitposts now.
Jesus. Watching this definitely triggers my urge to use after 8 years. There is something about the clarity of the round bottoms with white in it that makes my heart race.
Jesus dude stay strong
@@saldom8338 yessir! Already getting back to fundamentals of my own care and avoiding Cody’s lab, nurdrage aka nilered, and every other TH-cam chemist. Super interesting processes but no longer doing this to myself. 😂
😐
@@saldom8338 Update: still 8 years clean. Thank you for being a better inner voice then my own thought’s.
Random question here, how do you clean all these vessels and equipment after using them? Is there some sort of special dishwasher or machinery that chemists use?
Usually just a regular commercial-grade dishwasher, but sometimes they have to use specialised detergents.
19:09 DUDE you cant just say that! What if there were kids watching! I am glad you censored it!
Why was it censored?
@@jesse_o_tokyo9605 Presumably he said the wrong amount, so he had to correct it with an annotation
"Added all the X I just made"
So many steps and one mistake makes you go back to square one.
You sure have patience and dedication to your craft : ]