I will support NordVPN sponsorship of this video. I've actually been using their service for a while, and it's good. The 77% off isn't too special, they run this promotion regularly. The only issue I have is that they don't have a tool to help you select the best server to use, and you may have to try many before you find the one with the best speed for you. Other than that, no issues.
That is the normal human behaviour. No need to exaggerate things, even on video. In contrast, I really hate the youtubers who just constantly scream and shout about everything they feel. OMG This milk is SOOOOO FLIPPIN' GOOOOD!
@@unoreverse-qe5dkits a common exclamation used to convey cringe or disgust sounding somewhat like a groan, though the spelling they used is uncommon. It would normally be *ugh* but it seems they changed it to specifically convey disgust to show their discomfort. :)
It depends on how you define the term "edible" Which normally means things that you would put in your mouth, and it won't make you sick or die. Which normally would get rid of a lot of chemicals from the entire list. But due to the principle of "Dose", you can technically eat every single chemical in this world, like one molecule of it, and not suffer any major consequences from it So.... not only if you are brave enough, you can also be very smart... sort of smart atleast...
19:05 Its a natural instinct. Blue (especially light blue) nearly never means food in nature, instead it means mould/decay and other unpleasant things. This is also why car coolants are often blue. It doesnt help that the food took on the exact hue of blue usually associated with mould. Funnily enough our instincts run in the opposite direction when it comes to orange/reds, cuz those usually mean ripe, sweet fruit.
19:30 that's why when Heinz came out with purple and green ketchup, it failed. The green I couldn't do, but lived the purple, go figure. It has to do with the psychosomatic reflex, and how humans are program to avoid bad food. This is also why when LED lights first came out a lot of restaurants had the swamp back to incandescent bulbs because of the color change of the food making people angrier and disliking their food even though it's the same exact dishes they always eat color perception plays a huge part in our lives
and why Sarafem for PMS is just Prozac (fluoxetine, for depression) repackaged into a tiny pink pill edit: also the name is a play on "Seraphim" which means "angels"
Nicely explained. As a chef, I can attest to the fact that food is seen as more appealing under warmer tones of light. I once ran experiment with store bought food similar to what would have been found in a 90/00s high school cafeteria. Using the same cream colored plates and light blue tablecloth, the food was voted as more appealing in the photos taken under incandescent, warm LED and halogen bulbs VS the florescent and white/daylight LED. Oddly enough, people even preferred stage lighting (filter gels of either cool or warm colors) to the florescent lighting. School lunches were horrible, but the schools could have quelled a LOT of the disdain simply by changing the lighting for the cafeteria.
neat! I'm wondering if there's something wrong with me, though - I've never had an issue with oddly colored food, despite being a super picky eater, and I've never noticed lighting when eating. this may be that I've had to eat 'off' food in my life and not get sick from it when growing up, so maybe I literally trained it out of me. I tend to rely more on my sense of smell and taste when eating, so... man, brains are weird.
Have you thought about getting a microscope for some extreme close ups of some of the crystals and products you end up with? I'd really like to see them.
As a cook, if you're going to salt eggs, do so right before they go on to cook if you are following a batch recipe (like when you're making them in an industrial kitchen, like a cafeteria or hospital) but, when making them individually, salt them afterwards. In the former case, consistancy matters more, and with a large batch method properly seasoning all the eggs individually isn't going to be easy, either; the process of cooking large batches of eggs in industrial kitchens differs anyways, usually involving an oven and a deep tray. When making them individually, you want to salt them afterwards so that the salt doesn't interfere with the protein bonding and allows it to bond properly, creating a firmer texture, rather than a soggy one. Some people prefer to mix in the salt beforehand because they actually prefer the softer, mushy texture, or because they prefer to have the salt mixed in consistantly rather than simply sprinkled on top. For the latter case, I'd rather recommend sprinkling salt on when the topmost layer is just about to finish congealing, so you get overall firmer eggs with a more consistant saltiness throughout.
Rewatching this 5 years later: I'm so glad you leave in your mistakes and discovery process. It's really important and entertaining to see what real chemistry is like.
In one of Oliver Sacks' books, he describes the case of a man who was in a car accident and sustained an extremely rare brain injury. It caused a lesion in a particular place in his brain, resulting in total loss of color vision. He saw everything in monochrome. One of the things he mentioned was a consequence of that was that it became very difficult for him to eat. He saw most food as black, and it disgusted him. We're quite sensitive to both the appearance and the context of the things we eat. Almost none of the subjective experience of taste we have is driven by objective factors. It was originally thought that we kind of lied to ourselves about our taste experience, that we would make up stories we told ourselves about how we felt about the things we ate, and that explained why professional sommeliers will drink the same wine out of a paper cup and out of a wine glass and describe them as tasting like completely different wines. But, then they did more research. It turns out, they weren't lying. fMRI brain scans showed gigantic differences in the parts of the brain that register taste. Things literally taste different based on seemingly irrelevant details like how expensive we think something is, how we think it is going to taste beforehand, etc.
I remember my mother picked up someone's else's cup at a party accidentally, took an absent-minded sip, then spat it out, yelling "What the hell is wrong with this water??" It was Sprite.
@@Queer_Nerd_For_Human_Justice i mean water and sprite have two different tastes. i too would spit out my water if it tasted like my second favorite drink.
I feel like that is still kind of us telling ourselves a story, it’s just a more complicated one that we don’t realize we’re doing. Like, what I mean is that the wine is stimulating the same taste buds in the same exact way both times, and it’s not until it gets to our brain that it decides it must taste different. It’s kinda like the taste equivalent of those chess board illusions where a square in shadow and a square out of shadow are the same color despite looking different, we’re not literally seeing it be darker, our cone cells are receiving the same photons, but our brains are interpreting it based on our understanding of shadows and color to make us think that must be different
This video is the living embodiment of "You eat first with your eyes." I don't think I could've gagged those eggs down. Props to you for managing even one bite.
All the coolest chemistry is illegal. Drug synthesis is pretty cool but restricted for obvious reasons. Explosives are REALLY cool, and again for obvious reasons restricted. But damn Nile you bring to the table some of the coolest stuff I’ve seen that I may be able to do myself. Thanks for all of your hard work and congratulations on your new lab!
I find it interesting how the blue dye makes it really easy to see how easily the materials in use end up getting spilled, spattered, smeared, dripped, etc.
I, for one, would love to see some videos where you do two passes; the first where you learn the pitfalls, and the second where you do a more polished version. It would be cool to see how the yield improves once you apply what you learned from the first attempt.
I haven't encountered wherever the meme comes from, so for clarification, does the green eggs and ham thing mean (green eggs) and ham or green (eggs and ham), because if it's the latter, then he would need to dye ham
I think it is great that you don't make a polished version without all the issues you run into. I want to get into chemistry and seeing it being practiced, with the issues and how to work around them, is really making it more interesting to me as does it help me pick stuff up. Seems to be a lot of cool "tricks" also that you don't get taught in grade school but that people into chemistry knows =). Great channel!
you did the chemical stop light!! i love your explanation :-) also, thanks for keeping the troublesome synthesis. chemistry is really beautiful that way.
For good scrambled eggs, use butter, and season them after they're cooked. Adding salt to them can cause the end result to be watery. Also, when you take them out of the pan, add some creme fraice or some cheese (basically something cold) to stop it from getting overcooked.
A lot of places are only selling iodized salts in general, these days, unfortunately. Iodized sea salt, table salt, coarse salt. You generally have to go to a superstore if you want to find anything else.
I think the video should be re-titled to "Indigo: The Filtering". Haha. Always glad you include the 'mistakes' and showing the real path to experiments. Love the videos, man.
I tried to make purple scrambled eggs once and they ended up GRAY. They looked like wet shredded newspaper. They tasted the same, but the color was definitely off-putting.
The color altered your EGGspectations... Thank you for your wonderful chemistry videos, I watch all of them as soon as I see they are uploaded and have time. Keep 'em coming!
Scrambled egg cooking tip. Heat until the bottom layer just starts to solidify. Then stir by poking the edge of the flat forward into your eggs like you would to loosen a stuck meat product. Only stir enough to churn everything around, give it a few seconds and repeat. This will produce fluffy scrambled eggs very quickly.
_The colour switch is the reason those green ketchups didn't catch on, our bodies are programmed to like familiar things and habits. When a pattern is broken we don't tend to like the change even if it's better, like fearing the unknown_
Well, he knows what he is working with and his theoretic knowledge probably tells him that it's supposed to work, so it's not that sketchy. Researchers do experiment based on their theories, not even post forums :P
Ehhh, he knew the product, he knew the base materials, so he knew the general steps involved in producing what he wanted. The forum post was basically just a "this is what I know to corroborate with what you know" deal.
Even a hobbyist with a little chemistry experience knows exactly what 4chans crystal recipe actually makes, so surely anyone with more advanced chemistry knowledge has a similar sense for more advanced forum posts.
Why does the indigo carmine powder at 12:56 have that brown-shiny tint? (I noticed the same effect when synthesizing Rhodamine B, but it had a golden tint)
wilkins1952 Could be.I found it was quite an interesting coincidence that the shiny tint appeared in both cases only at the end of the synthesis (In my case, I left the Rhodamine B for an hour to cool down after the reaction, but there was no golden tint even though it was solid and unpurified).
I found a food dehydrator works pretty well for drying stuff in petri dishes. It has a bottom fan with so there is no danger of blowing the dried material off.
How things look is the most important, then smell, before you ever try anything... I'm a chef and so to get someone to the awesome taste, you must make it look pretty for pics and smell is second
VGMajor when you order food... you look at the pictures in the menu right? Not saying the word descriptions aren't important but statistically the things that get ordered more are the ones that have pictures...you can't smell or taste those...
@@Drummerchef13 you said that visual perception is more important than smell or taste when it comes to food, which is wrong. If you had said that visual perception is more important when it comes to getting people to order food or consider eating it, then that would have been a different statement. But you didn't say that, so youre original comment is incorrect.
NO! Don't add salt BEFORE you cook the eggs you savage! The salt ions denature the proteins in the egg before you even cook it. The proteins coagulate even more strongly than just cooking them and give you a tighter, tougher protein network that squeezes out any water, making it dry and hard and gross.
Have you ever considered doing a video on isolating alkaloids and other compounds from plants? I'd love to see Paclitaxel isolated from yew seeds or digitalis isolated from foxglove.
I love how your channel is so "breadth first" in computer science speak, where you explore the space of educational reactions somewhat all over the map. Sometimes the videos have a semi sequential ordering, such as making precursors, as in this excellent video. In this case, can I request what I think might be a first for your channel? Please post the video of you reattempting the synthesis using what you learned from this run. I agree that your reason for posting the video is you are capturing the essence of laboratory experimentation. Repeating the procedure with different details is itself educational for the audience. Thanks for your channel! About the thermal breakdown products. Since it's Blue 2, it would be really interesting to know more about what happens if you heat dyed food, like cereal made into butter cookie bars. (E.g., "Rice Crispie Treats")
18:46: "Then, I added my super tasty and totally not gross eggs to the plate." This was hilarious! I like the way that it implies how grotesque it looks.
I've watched almost all your videos. Cool. As a retired organic chemist, may I offer some constructive advice. Your achilles heel seem to be workup. Those coffee filters you love so much aren't helping any. Lab grade filter papers are not expensive at all, but definitely check out the glass fiber filter media also. Well worth it. Especially when used along with reduced pressure filtration. You even get them in sizes that will fit your sintered glass filter. I've also found that using a varying combo of diethyl ether and ethyl acetate gives a very flexible control over solvent polarity - when the reactants allow it. I tried to avoid using water too much in the organic lab, rather opting for the organic solvents. Best of luck!
weirdly enough, blue bread did not gross me, because it reminded me of blue colour that's produced when you spread natural strawberry jam (acidic) on loaf of bread that contains starch. I used to like that as a kid.
Hi Nile! ( very very hope that you will watch this comment under year old vid ) First of all I need say that my English is ✌very very✌ well, I'm from Russia, sorry for mistakes. I wanna suggest way of making indigo carmine which needs much less cleanings. First step is just indigo and sulfuric acid reaction. After you need pour it in cold water with cracked ice, all heat of diluting sulfuric acid goes to ice melting and blend stays completely cold. Neutralize extra acid with sodium bicarbonate and add some sodium sulfate. Put it in fridge for a night and filter it with coffee filter. Final step is dissolving it in hot water ( you can do that with product on coffee filter, just take it off when all diluted, that makes lesser loss ). Add 1:1 or 1:2 isopropanol and put it in fridge. Filter it with coffee filter and wash with some extra isopropanol. And while it still pasty put in into a bowl to dry. Done, thanks for reading :3
Thanks again to our sponsor, NordVPN. Go get 77% off now by using "nilered" at checkout or click here: www.NordVPN.com/nilered
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NileRed used your vpn to hack all the money from the silk road. Great service, still haven't been caught yet and now im rich. 10/10 would recommend
NileRed It's kinda surprising that Nordvpn is sponsor of this video. I thought they are too cool to make advertisement in any form
Damn that's a pretty good deal
I will support NordVPN sponsorship of this video. I've actually been using their service for a while, and it's good. The 77% off isn't too special, they run this promotion regularly. The only issue I have is that they don't have a tool to help you select the best server to use, and you may have to try many before you find the one with the best speed for you. Other than that, no issues.
Not gonna lie, I find the idea that you can't cook very funny. I love cooking/baking because it's the only chemistry I do that isn't dangerous XD
I could see Nile making it dangerous. 😂
The only chemistry I do is FPS chemistry.
(Testing what my FPS is on different games)
@@aarchMoth That's not chemistry. That's computer science.
*lights kitchen on fire*
Watching his videos, he definitely can cook. He just doesn't know it.
The final yield of the scrambled egg was about 50%
The theoretical maximum is 100%
Holy shit us ur pfp chaotic?? That takes me back
@@fardinmahid3881 I thought I was the only one who remembered that show!
980 likess
Where's the HAM? that's all you needed! You had the Green Eggs...
Seuss FTW
wizkid723 miss opportunity there
"As usual I forgot to put the ham in the shot, so you'll just have to pretend it's there"
"❤Sam-I-Am Sempai..." (😂🤣😅😆😂😄)
I thought the exact same thing! Lol I'm surprised he didn't mention it. Maybe Dr. Seuss isn't as popular in 🇨🇦?
I love how calmly and neutrally he describes how grossed out he was
That is the normal human behaviour. No need to exaggerate things, even on video.
In contrast, I really hate the youtubers who just constantly scream and shout about everything they feel. OMG This milk is SOOOOO FLIPPIN' GOOOOD!
@@diynevala I would not be THIS calm and neutral, though. It's just... Eurgh
@@mimisezlol when you say "Eurgh" what do you mean by that? i'm not trying to be mean or witty it's just a question.
@@unoreverse-qe5dkits a common exclamation used to convey cringe or disgust sounding somewhat like a groan, though the spelling they used is uncommon. It would normally be *ugh* but it seems they changed it to specifically convey disgust to show their discomfort. :)
All chem is edible chem if you're brave enough.
Stef2 OK try to replace you table salt by mercury salt
Ant0ine64 xD
hay... he said nothing about *living*
he just said you could eat it
It depends on how you define the term "edible"
Which normally means things that you would put in your mouth, and it won't make you sick or die.
Which normally would get rid of a lot of chemicals from the entire list.
But due to the principle of "Dose", you can technically eat every single chemical in this world, like one molecule of it, and not suffer any major consequences from it
So.... not only if you are brave enough, you can also be very smart... sort of smart atleast...
Quoting the late Terry Pratchett: "All mushrooms are edible. Some mushrooms are only edible once"
19:05 Its a natural instinct. Blue (especially light blue) nearly never means food in nature, instead it means mould/decay and other unpleasant things. This is also why car coolants are often blue. It doesnt help that the food took on the exact hue of blue usually associated with mould.
Funnily enough our instincts run in the opposite direction when it comes to orange/reds, cuz those usually mean ripe, sweet fruit.
19:30 that's why when Heinz came out with purple and green ketchup, it failed. The green I couldn't do, but lived the purple, go figure. It has to do with the psychosomatic reflex, and how humans are program to avoid bad food. This is also why when LED lights first came out a lot of restaurants had the swamp back to incandescent bulbs because of the color change of the food making people angrier and disliking their food even though it's the same exact dishes they always eat color perception plays a huge part in our lives
tek413 How deep are green eggs to you?
and why Sarafem for PMS is just Prozac (fluoxetine, for depression) repackaged into a tiny pink pill
edit: also the name is a play on "Seraphim" which means "angels"
Looking at the purple Cadbury's packaging while eating the chocolate makes it taste better.
Nicely explained. As a chef, I can attest to the fact that food is seen as more appealing under warmer tones of light. I once ran experiment with store bought food similar to what would have been found in a 90/00s high school cafeteria. Using the same cream colored plates and light blue tablecloth, the food was voted as more appealing in the photos taken under incandescent, warm LED and halogen bulbs VS the florescent and white/daylight LED. Oddly enough, people even preferred stage lighting (filter gels of either cool or warm colors) to the florescent lighting.
School lunches were horrible, but the schools could have quelled a LOT of the disdain simply by changing the lighting for the cafeteria.
neat! I'm wondering if there's something wrong with me, though - I've never had an issue with oddly colored food, despite being a super picky eater, and I've never noticed lighting when eating. this may be that I've had to eat 'off' food in my life and not get sick from it when growing up, so maybe I literally trained it out of me. I tend to rely more on my sense of smell and taste when eating, so...
man, brains are weird.
Have you thought about getting a microscope for some extreme close ups of some of the crystals and products you end up with? I'd really like to see them.
Electron microscope on green eggs.
I haven't even thought about the lack of microscopes, but now that you've pointed it out, it's an appalling oversight amid all his other equipment.
good i-dea
Cooking chemistry tip: Don't salt your eggs until after you've cooked them. You'll get better texture.
A TH-cam tutorial told me to salt it just before! Lol
Well, Gordon Ramsay says to salt after cooking. I've personally found that it doesn't quite taste as well, though and I always salt it before cooking.
As a cook, if you're going to salt eggs, do so right before they go on to cook if you are following a batch recipe (like when you're making them in an industrial kitchen, like a cafeteria or hospital) but, when making them individually, salt them afterwards. In the former case, consistancy matters more, and with a large batch method properly seasoning all the eggs individually isn't going to be easy, either; the process of cooking large batches of eggs in industrial kitchens differs anyways, usually involving an oven and a deep tray. When making them individually, you want to salt them afterwards so that the salt doesn't interfere with the protein bonding and allows it to bond properly, creating a firmer texture, rather than a soggy one. Some people prefer to mix in the salt beforehand because they actually prefer the softer, mushy texture, or because they prefer to have the salt mixed in consistantly rather than simply sprinkled on top. For the latter case, I'd rather recommend sprinkling salt on when the topmost layer is just about to finish congealing, so you get overall firmer eggs with a more consistant saltiness throughout.
Alton Brown taught me to add the salt right before they go on the heat for the same reason the above comment lists.
I prefer the uneven flavor that happens when you salt cooked food, but cooking with salt will result in a smoother flavor and texture.
Rewatching this 5 years later: I'm so glad you leave in your mistakes and discovery process. It's really important and entertaining to see what real chemistry is like.
In one of Oliver Sacks' books, he describes the case of a man who was in a car accident and sustained an extremely rare brain injury. It caused a lesion in a particular place in his brain, resulting in total loss of color vision. He saw everything in monochrome. One of the things he mentioned was a consequence of that was that it became very difficult for him to eat. He saw most food as black, and it disgusted him. We're quite sensitive to both the appearance and the context of the things we eat.
Almost none of the subjective experience of taste we have is driven by objective factors. It was originally thought that we kind of lied to ourselves about our taste experience, that we would make up stories we told ourselves about how we felt about the things we ate, and that explained why professional sommeliers will drink the same wine out of a paper cup and out of a wine glass and describe them as tasting like completely different wines. But, then they did more research. It turns out, they weren't lying. fMRI brain scans showed gigantic differences in the parts of the brain that register taste. Things literally taste different based on seemingly irrelevant details like how expensive we think something is, how we think it is going to taste beforehand, etc.
easier study, ask any kid to identify which glass of water came from the bathroom faucet and which came from the kitchen one.
Thats surprisingly interesting
I remember my mother picked up someone's else's cup at a party accidentally, took an absent-minded sip, then spat it out, yelling "What the hell is wrong with this water??" It was Sprite.
@@Queer_Nerd_For_Human_Justice i mean water and sprite have two different tastes. i too would spit out my water if it tasted like my second favorite drink.
I feel like that is still kind of us telling ourselves a story, it’s just a more complicated one that we don’t realize we’re doing. Like, what I mean is that the wine is stimulating the same taste buds in the same exact way both times, and it’s not until it gets to our brain that it decides it must taste different. It’s kinda like the taste equivalent of those chess board illusions where a square in shadow and a square out of shadow are the same color despite looking different, we’re not literally seeing it be darker, our cone cells are receiving the same photons, but our brains are interpreting it based on our understanding of shadows and color to make us think that must be different
Babe, what's wrong? You barely touched your denim eggs.
So much drying.
I didn't expect you to be bad at cooking, considering you have to be good at temperature control.
He's probably better at cooking than he says he is
I mean I bet he's good at "cooking"
Cooking is just organic chemistry after all.
he need to cook on a hotplate with magnetic stirring
Benjamin Miller organic/inorganic
Don't forget all the salts :)
This video is the living embodiment of "You eat first with your eyes." I don't think I could've gagged those eggs down. Props to you for managing even one bite.
I died laughing when you mentioned the toaster tutorial 😂
TheGinginator14 same
RIP in Peace
TheGinginator14
?¿?¿ - 2018
Died laughing at a toaster
Mars is bright tonight.
18:05 “I actually have no idea how safe it is to eat its thermal degradation products... In any case, I added the eggs” 😂 ARE YOU OK??
uh huh
All the coolest chemistry is illegal. Drug synthesis is pretty cool but restricted for obvious reasons. Explosives are REALLY cool, and again for obvious reasons restricted. But damn Nile you bring to the table some of the coolest stuff I’ve seen that I may be able to do myself. Thanks for all of your hard work and congratulations on your new lab!
DoingStupidStuff explosives are kinda boring, they just explode....
Drug chenistry and ghetto tips and tricks are the best tho
Maybe you only see it as cool because it's illegal.
Wolfin
Maybe it is illegal because its so cool
@The Chemical Workshop: If you think explosive chemistry is boring. try reading up on compounds like hexanitrohexaazaisowurtzitane.
Benjamin Miller that's unrealistically cool unfortunately.
I find it interesting how the blue dye makes it really easy to see how easily the materials in use end up getting spilled, spattered, smeared, dripped, etc.
I've actually wondered why water doesn't quickly wash the indigo dye from blue jeans. Now I know :)
"Making an edible blue dye"
e a t m y s h o r t s .
Right away, before even watching the actual video: I absolutely love your series on pigments and dyes!
Thanks!
I, for one, would love to see some videos where you do two passes; the first where you learn the pitfalls, and the second where you do a more polished version. It would be cool to see how the yield improves once you apply what you learned from the first attempt.
HOW COULD YOU NOT MAKE GREEN EGGS AND HAM WITH THIS!!!
HE WAS RIGHT THERE!!!
I haven't encountered wherever the meme comes from, so for clarification, does the green eggs and ham thing mean (green eggs) and ham or green (eggs and ham), because if it's the latter, then he would need to dye ham
Late response, but it's a Dr Guess@@Anonymous-df8it
@@Anonymous-df8itIt comes from a Dr Seuss book. Both the eggs and ham are green in the illustration on the cover.
I think it is great that you don't make a polished version without all the issues you run into. I want to get into chemistry and seeing it being practiced, with the issues and how to work around them, is really making it more interesting to me as does it help me pick stuff up. Seems to be a lot of cool "tricks" also that you don't get taught in grade school but that people into chemistry knows =). Great channel!
For future, cook scrambled eggs slowly on low heat to get a better consistency 😜
Anyone else wondering why this is the top comment?💀
@@brookepalmer5729 kinda? Only cus you said something tho
Depends on if you want American or European style eggs
Cook on medium while constantly whisking with a wooden fork
@@rustyshackleford1910 a year late but- *yall have wooden forks??*
>"I'm also horrible at cooking"
>Spend most of his time cooking some grade A chems
yeah
18:57 wait... I think I can hear Gordon Ramsay crying.
me too!!!
I like literally stopped eating my food to see this video
Txryllest I like literally stopped saying "like" when I was 10
same
Why not just watch it while you eat it?
NileRed: *chem officianado*
also NileRed: "I'm not very good at cooking."
you did the chemical stop light!! i love your explanation :-) also, thanks for keeping the troublesome synthesis. chemistry is really beautiful that way.
For good scrambled eggs, use butter, and season them after they're cooked. Adding salt to them can cause the end result to be watery.
Also, when you take them out of the pan, add some creme fraice or some cheese (basically something cold) to stop it from getting overcooked.
For non-iodized salt I buy kosher salt or rock/ice cream salt. They're typically readily available.
A lot of places are only selling iodized salts in general, these days, unfortunately. Iodized sea salt, table salt, coarse salt. You generally have to go to a superstore if you want to find anything else.
Kosher salt is in my regular grocery store.
I think the video should be re-titled to "Indigo: The Filtering". Haha. Always glad you include the 'mistakes' and showing the real path to experiments. Love the videos, man.
Kosher salt isn't iodized, and easy to find.
@@trashgarbage7234 so it's more like koshering salt
Maybe kosher salt has other chemicals that he didnt want or need who knows
Dakota Blaylock No? Kosher salt is just regular salt, it just has a bigger grain size.
@@olpizl kosher salt is apparently less salty than regular table salt
@@dewybunny kosher salt doesn't have iodine like table salt dose its actually more pure or salty
Cooking is also kind of chemistry as well
I like how you ended up explaining in your usual way how to make a breakfast
You really missed out on not serving your eggs with a side of ham, Nile-I-Am
You're my favorite chemistry teacher by far, but I'll take my kitchen classes from another instructor. Thank you.
19:07 "I think it just altered my egg-xpectations of what it would taste like"
this wouldnt be a NileRed video if he didnt spill something.
19:04 dude seriously those eggs look rotten but without the smell 🤣🤣🤣 guess I'm not eating eggs for a while 😂😂🤔
The number of times I've accidentally made my eggs vibrant blue because they've come into contact with red cabbage.
I tried to make purple scrambled eggs once and they ended up GRAY. They looked like wet shredded newspaper. They tasted the same, but the color was definitely off-putting.
Can:
Make edible indigo
Turn diamonds into soda water
Make homemade uranium glass
Can't:
Cook scrambled eggs
I laughed until I cried when you were describing trying to eat that at the end 😂
0:21 Im sure Indigo didnt deserve that, very rude
lol 😂
Never thought I would see "edible" and "methanol" in the same video...
I’m so excited to see another NileRed video! Congrats on the new lab! Glad to see your videos becoming even more professional (if that’s possible).
The color altered your EGGspectations... Thank you for your wonderful chemistry videos, I watch all of them as soon as I see they are uploaded and have time. Keep 'em coming!
Green Eggs and Ham
Book by Dr. Seuss
But there's no ham here, just blue toast. Maybe that's why the guy was reluctant on trying it.
Aw man, where was this video when I was teaching about electrophilic aromatic substitution last week? Awesome job!
this is bringing a new meaning to "eat my shorts"
Happy to see you sponsored, you deserve it! I love your videos and your personality so much :)
"When I was done looking at it"
YES the whole point of playing with a dye is the observation of the colour! And it is indeed mesmerising!
Wow, your video quality has improved significantly. Both audio and video. I'm loving it.
You missed the perfect opportunity to add ham to your breakfast! Green eggs and ham!
omg your first sponsor I'm so proud of you
“Was the surgery successfully?”
“Yes but we have a question.”
“What is it?”
“Why was your stomach blue?”
Scrambled egg cooking tip. Heat until the bottom layer just starts to solidify. Then stir by poking the edge of the flat forward into your eggs like you would to loosen a stuck meat product. Only stir enough to churn everything around, give it a few seconds and repeat. This will produce fluffy scrambled eggs very quickly.
Moldy toasts with scrambled lung mucus. Yum. Hahahahaha
I don’t know why I was expecting this video to be different since all of your videos are so complex
❤❤ Thanks for loving my last comment on the lead sponge vid!
DannyBoy! ' x2
_The colour switch is the reason those green ketchups didn't catch on, our bodies are programmed to like familiar things and habits. When a pattern is broken we don't tend to like the change even if it's better, like fearing the unknown_
Chemistry based on a single forum post. Sketchy.
Well, he knows what he is working with and his theoretic knowledge probably tells him that it's supposed to work, so it's not that sketchy. Researchers do experiment based on their theories, not even post forums :P
The thought just always brings to mind 4chan's "DIY crystals" post
Ehhh, he knew the product, he knew the base materials, so he knew the general steps involved in producing what he wanted. The forum post was basically just a "this is what I know to corroborate with what you know" deal.
Even a hobbyist with a little chemistry experience knows exactly what 4chans crystal recipe actually makes, so surely anyone with more advanced chemistry knowledge has a similar sense for more advanced forum posts.
i like when videos show problems that pop up or mistakes, i admire the people who include that in their videos because not many people do that.
Why does the indigo carmine powder at 12:56 have that brown-shiny tint?
(I noticed the same effect when synthesizing Rhodamine B, but it had a golden tint)
My theory would be some impurities that floated to the surface that then oxidised or crystallised to give that colour
wilkins1952 actually pure, so it crystalized. thats how the crystals reflect or break light and give them their shine
same with pure crystal violett. looks bronze to green
wilkins1952 Could be.I found it was quite an interesting coincidence that the shiny tint appeared in both cases only at the end of the synthesis (In my case, I left the Rhodamine B for an hour to cool down after the reaction, but there was no golden tint even though it was solid and unpurified).
CSGO Clips So it's just a light effect?That would make sense...
Watched this over lunch, and I'm definitely glad the video was long enough that I'd finished eating by the time the "product" was ready!
some high quality disgusting blue food cinematography :D I loved it
Bart Simpson: eat my shorts
Nile Red: hold my chemicals
Good thing you didn't decide to make waffles!😂
This dude just casually makes green eggs and ham into a real thing
>Considers tasting diabetic friend's urine
>Eats product made from own urine
>Nauseous from blue eggs
Oh Nile. I love you.
there are probably colourblind people who see eggs like that all the time
19:08 ''I think it just altered my EGGSpectations...''
I found a food dehydrator works pretty well for drying stuff in petri dishes. It has a bottom fan with so there is no danger of blowing the dried material off.
Colors and appearances are super important in food... even more than the smell and taste
Yeah, no. Color and appearance are important, but to say more so than smell or taste is just flat wrong.
How things look is the most important, then smell, before you ever try anything... I'm a chef and so to get someone to the awesome taste, you must make it look pretty for pics and smell is second
Chef or not you are objectively wrong and you live in a fantasy world.
VGMajor when you order food... you look at the pictures in the menu right? Not saying the word descriptions aren't important but statistically the things that get ordered more are the ones that have pictures...you can't smell or taste those...
@@Drummerchef13 you said that visual perception is more important than smell or taste when it comes to food, which is wrong. If you had said that visual perception is more important when it comes to getting people to order food or consider eating it, then that would have been a different statement. But you didn't say that, so youre original comment is incorrect.
Blue Eggs and Toast, my favorite Dr. Seuss book!
NO! Don't add salt BEFORE you cook the eggs you savage! The salt ions denature the proteins in the egg before you even cook it.
The proteins coagulate even more strongly than just cooking them and give you a tighter, tougher protein network that squeezes out any water, making it dry and hard and gross.
REBEL!!! NOW!!
Have you ever considered doing a video on isolating alkaloids and other compounds from plants? I'd love to see Paclitaxel isolated from yew seeds or digitalis isolated from foxglove.
Is it just me or it looks like it's moving when I move my phone at 13:00
You are one of the channels who use sponsors that I respect because chemistry is actually expensive
Can you make a Video: How make you your videos?
I might do that
Maybe make you your English first =D
Non-iodized table salt is easy to find. It's commonly labeled 'pickling salt'.
your voice sounds different
I love how your channel is so "breadth first" in computer science speak, where you explore the space of educational reactions somewhat all over the map. Sometimes the videos have a semi sequential ordering, such as making precursors, as in this excellent video. In this case, can I request what I think might be a first for your channel? Please post the video of you reattempting the synthesis using what you learned from this run. I agree that your reason for posting the video is you are capturing the essence of laboratory experimentation. Repeating the procedure with different details is itself educational for the audience. Thanks for your channel!
About the thermal breakdown products. Since it's Blue 2, it would be really interesting to know more about what happens if you heat dyed food, like cereal made into butter cookie bars. (E.g., "Rice Crispie Treats")
Earth: gets nuked
NileRed (setting up timelapse) haha this is great
I was having my lunch watching this.
And at the end of the video, I am glad that I finish my meal before the video end lol.
HEY NILE :)
Hello
:D
A little bummed about the pre-roll and mid-roll ads, but if it means you can make more videos then it's worth it. --your humble patron.
Lol got NordVPN ad on this video
Is there a problem with NordVPN?
JuryDutySummons no but your attitude is
Jet Addict yuh like wth i just said i got the ad..
18:46: "Then, I added my super tasty and totally not gross eggs to the plate." This was hilarious! I like the way that it implies how grotesque it looks.
Blue two: electric boogaloo
Oh baby I hear the blues a callin, Nile Red making scrambled eggs. Have mercy!
I've watched almost all your videos. Cool. As a retired organic chemist, may I offer some constructive advice. Your achilles heel seem to be workup. Those coffee filters you love so much aren't helping any. Lab grade filter papers are not expensive at all, but definitely check out the glass fiber filter media also. Well worth it. Especially when used along with reduced pressure filtration. You even get them in sizes that will fit your sintered glass filter. I've also found that using a varying combo of diethyl ether and ethyl acetate gives a very flexible control over solvent polarity - when the reactants allow it. I tried to avoid using water too much in the organic lab, rather opting for the organic solvents. Best of luck!
weirdly enough, blue bread did not gross me, because it reminded me of blue colour that's produced when you spread natural strawberry jam (acidic) on loaf of bread that contains starch. I used to like that as a kid.
Hi Nile! ( very very hope that you will watch this comment under year old vid ) First of all I need say that my English is ✌very very✌ well, I'm from Russia, sorry for mistakes. I wanna suggest way of making indigo carmine which needs much less cleanings. First step is just indigo and sulfuric acid reaction. After you need pour it in cold water with cracked ice, all heat of diluting sulfuric acid goes to ice melting and blend stays completely cold. Neutralize extra acid with sodium bicarbonate and add some sodium sulfate. Put it in fridge for a night and filter it with coffee filter. Final step is dissolving it in hot water ( you can do that with product on coffee filter, just take it off when all diluted, that makes lesser loss ). Add 1:1 or 1:2 isopropanol and put it in fridge. Filter it with coffee filter and wash with some extra isopropanol. And while it still pasty put in into a bowl to dry. Done, thanks for reading :3
Every time Nile is like 'I learned this after i horribly messed up but ok' I felt that.
The close-ups on the nasty looking egg got me good. Haha wow.
I like how you said the degradation was kind of sketchy yet ate some anyway.