Man Ben. I can't tell you how many times I am researching a topic and wind up finding your fantasticly thorough instructional/tutorials! Thank you again.
+Cere Mony Thanks. I've definitely had the experience of searching for help with a project, and finding a coworker's or my own stuff. It's kind of frustrating and funny at the same time.
One day you'll be like, "today I made a self-sustaining fusion reactor, stopped global warming and world hunger, and then I turned myself into pure energy, and now I'll talk to you through an oscilloscope. Okay, see you next time. Bye!"
@@unperrier - *Here, the best answer in the world and EASY too... Temperature = Radiation. The higher the radiation, the higher the heat which turns into what is known as 'Electron(s)'. Through "Electrons", then come what is known as Ionic Bond. Then too many electrons, IT separates the bonds and that is how IT becomes "Liquid". Basically, "Elections" wiggles the molecules apart.
The food industry also bleaches the hydrogenated fat afterwards to give it a nicer appearance (as good as filtering may be, it doesn't completely render the transfat white). For margarines they use to add yellow coloring to mimick the look of butter
This demonstration and explation is fantastic! Truely fantastic. You really got to the core of the issue about why saturated fat might be bad for your health. And showing the process of hydrogenation with your experimental setup was phenomenal. Wow. Thank you for the learning.
besides being less expensive, another advantage of saturated fatty acid is that their single bonds are much more resistant to oxidation than double bonds, so they don't go rancid as fast as unsaturated fats.
Last time i dealt with chemsitry was like five years ago when i did my A level examination n had decided it just wasnt my thing. But i discovered your channel and has been binge watching it and it reminded me of my reason why i'd pursued it in the first place. thank you for making these videos!
Hi Ben: Great demonstration and explanation. I liked your low pressure compensator/monitor glove setup; that's a great way to be able to maintain and monitor a slight positive pressure on an experiment and not to pop stoppers, tubing, etc. off your line. For a setup requiring a bit more purity you could exchange the glove for a thin viton diaphragm or better a small stainless steel bellows. In addition to our evolutionary preference for saturation it also gives produces, as you said a spreadable, consistency and the best example I can think of is peanut butter where hydrogenated fats are added to make it spreadable and so the oil won't separate opposed to the "natural" peanut butter that's a bit "loose." Cheers, Mark
Quick note: at 5:40 you drop a stir-bar into the flask, directly on the magnetic stirrer. This should be avoided, since it can shatter the glass (even relatively thick borosilicate glass...). What we used to do in my O-Chem laboratories back in undergrad was to slide the bar in while the flask is in an angle, and never above a magnetic stirrer. Aside from that, though - neat video!
In high school I was talking with my chem teacher about a similar process on oil spills. My idea was to use hydrolysis of salt water to change the structure of the crude oil to make it easier to clean. I've always lacked the means due to cost,time, and lack of equipment to test my theory. If you could i'd be highly interested if you could test the same process but with used motor oil rather then olive oil and using salt water as your solvent.
Electrolysis wouldn't change much of crude oil if any at all. It's mostly comprised of cyclic alkanes, aromatics and C1-C60 straight chain alkanes. The best thing to use would be a hydrophobic nonpolar absorbing agent.
@@fern69666 I hope you corrected the bit about saturated fat not being healthy, because they actually are (except the man made hydrogenated ones of course)
Food scientist Alton Brown talked about types of fats in an episode of "Good Eats", and he used balloons to illustrate saturation. It was a mind-expanding experience for me, because I finally saw the relationship between electricity and chemistry. The big hydrogen balloons repelled each other. Well really, they had a radius, and since two balloons can't overlap in three-dimensional space, their latex borders push against one another. But this is analogous to hydrogen ions repelling one another, which is just a phenomenon of electric fields and like-charged particles. The even distribution of hydrogen ions along a saturated fatty acid results in an overall straight line. (A zig-zag, but when you zoom out, it has a definite origin and destination trajectory that are 180 degrees apart.) But when he popped a balloon, it showed there was an opportunity, or rather electrical incentive, for the whole thing to bend. The side with more hydrogen ions took the "outside" of this bend as they repelled each other. Or perhaps more accurately, the side with the missing hydrogen ion became shorter because there was less repulsion. This makes it a little more complicated for the triglycerides to get into inter-molecular formation, and with the kinetic distraction of heat, it's even more difficult. Meaning the threshold for the temperature at which the molecules can line up, its "solid temperature tolerance" if you will, goes down. I know this is very basic stuff, but I didn't really get it until I saw that visualization. It's like that game "Perfection", where there's a timer and you have to put all the shapes into their respective slots. When the timer goes off, the whole apparatus pops up and makes the pieces go everywhere. So to win, you have to put the pieces where they go before that happens. Saturation of fats is like reducing the variety of pieces, making it easier to put them where they go, while increasing the temperature is like speeding up the timer, making it harder to do that. And of course "winning" is analogous to making a solid. And unlike human players who can get better with time, molecules are indelibly subject to their circumstances and do not benefit whatsoever from experience. Also, that apparatus with the knobs to switch between evacuation and hydrogen infusion.... did you make that yourself? After seeing so many of your videos, it seems like the kind of thing you could and would make yourself.
too bad because saturated fat are better for the health than unsaturated. This is due to oxidation of the double bond which turns any oil into free radicals within hours!
I am tyring to cheaply recreate a product (for animal consumption) where sodium bicarbonate is encapsulated in hydrogenated vegetable oil. The purpose of this is to have the buffering effect of the sodium bicarbonate in the horses hindgut and to try and stop it from being fully digested into the main stomach. My question is if I simply mix the sodium bicarbonate in a as little as possible cheap margarine how much of the same encapsulation effect will it create? If I melt the margarine to mix in the sodium bicarbonate and let it re-set again does this affect it?
Some hydrogenation processes use a lot of pressure,some around 2000psi. From my understanding the pressure makes the process faster i believe. My question is if you use no pressure or less pressure does this stop the reaction,slow it or what exactly happens?
If I remember right, you can use a glass syringe with glass wool packed in it followed by celite to better filter out the catalyst. Essentially just pressure filtration through a thicker and finer filter.you can have it before or after the injection port on the syringe. A heated centrifuge would probably work better for recovery though.
Thanks for the video, blue thumb is in order :) That said, it's better you focus on physics and leave medecine to MD :) For a start, unlike what he said in the video, saturated and unsaturated fat don't end up in arteries. They're processed in our GI tract and eventually metabolized in the liver. At the end of the day triglycerides and cholesterol carried by lipoproteins (like chylomicron which turn into HDL and then become IDL and finally LDL) are the only two fats carried by the blood. Triglycerides are small and float easily. Imagine if any fat we ingest ended-up in the blood, remember the blood is an aqueous medium/environment... you'd end-up with phases like in a vinaigrette! Actually unsaturated fats (oils, even olive oil!) are worse for health than saturated fats because of that double bond (polyunsaturated oils even have several of them!) which is prone to attract oxygen molecules which renders the fat "rancid" (oxygenated) and which now acts as a free radical that will cause all sorts of troubles, thin particular it causes inflammation in organs like the liver. This oxygenation occurs within hours. How long do you usually keep your oil in the cupboard? ;) That said any type of fat is bad when consumed with glucose because of glycation: that's the only case when naturally occuring saturated fat (not hydrogenated) is bad, unfortunately every study assumes the American Diet which is high in carbs.... hence they conclude that saturated fat is bad, instead of the more logical conclusion that carbs are bad. He mentionned cavemen and our propension towards saturated fats: well, cavemen didn't have a lot of sugar and processed food laying around like we do since the 1950s. Instead they had meat and fats and a few vegetables and not a lot of carbs (fructose is directly sent to the liver to be metabolized and stored as fat), that's why saturated naturally fats occuring with meat were not harmful to them and they develop a keen sense for saturated fats that we inherited from them. (disclaimer: I'm not an MD but I like the topic)
One could also note that trans fatty acids are not only produced in industrial hydrogenation of fat (oil) but is also present naturally in meat (espacially from ruminants) and diary products. Pure milk based butter contains about 2-4 % trans fats.
I have a question. Even though it may not be cost effective, is it possible to "crack" a saturated fat, like lard or bacon grease into an unsaturated fat, in a similar way that crude oil is cracked into lighter fractions? It could have better health benefits and taste great with the drawback of being costly and a shorter shelf life.
I can completely understand things being needed now at a high demand. This was very interesting. Thank you for sharing. I was simply curious of how this processed worked. I learned more about the food I am consuming too because of this video. Reminds me of the Science Diet commercials “Science did that” 😊 No way I could have done this at home. 😂 Thank you very much for sharing 👍🏻
interesting video, I was looking for how to turn oils into waxes for candle making, obviously, I am not a chemist, but this process seems interesting and promising, thank you for sharing
While I understand that there are health risks and benefits to this process being done different ways how does this ultimately effect the “burn ability” or energy density of the cooking oil if we were talking post food use and into waste oil use? Which types make better biodiesel?
From 7:21 to 7:32 you show the vessel on the heat source. There is something coming out of the pour spout causing a light distortion. Any idea what might be causing that?
Knowing that this is a one year old comment and you get many more, I doubt you will read this, but badges would be pretty cool too. You could put them on any type of clothing.
Nicely enlightening. Highlighting the incompetence and greedy indifference in chemistry in our society. 'We' have much too little respect for how sophisticated and delicate our biological machinery is.
This is a manifold for refrigeration service technicians. It allows the monitoring of the high and low pressure sides of a refrigeration system while adding refrigerant. This is a very cheap one from Harbor Freight.
ben looks like the kind of guy that has a lot of balloons on hand, but is always using them for tricks and fun, and just when he turns on the camera he realizes the re-order of 200 party balloons hasn't arrived yet
Brilliantly informative and well explained! Thank you Ben. If we could just trick our taste buds/brain into thinking a cucumber slice is a french fry we wouldn't have to worry about this at all.
The way to perform this experiment was much simpler than what we did today in my Organic Lab. Instead of just adding hexene, we added cyclohexene and boiled. Barely people got good product so the lab itself wasn't very efficient.
Hey Ben I have a question. Context I want to make used cooking oil solid {enough} to be put in the bird feeders. They love fat balls for the calories. How, with basically a standard kitchen, could I make food safe solid oil from used deep frying oil {birds have very few taste buds so it doesn't have to be yummy}
I don't get one thing... Why CIS fat looks exactly like the Unsaturated Fat we had before any saturation? Does this mean that CIS fats are just unreacted unsaturated fats, while TRANS fats are mangled unreacted unsaturated fats?
(Another) great video. Thank you. That really organized my memories from chemistry class about the fatty acids. What parameters effect wether the unsaturated fat molecule will have a Trans or Cis structure?
Couldn't you recapture the hexane to use as a solvent in future batches? Also, couldn't you add the fat to water and bring it to 150° so the catalyst can dissolve out of the fat and into the water to produce a more pure product?
I was wondering how precisely those Trans-fats are generated in this process. I would think that when you hydrogenate unsaturated compounds it would completely remove all double carbon bonds and thus leave no Trans fatty acids in the mixture. And if there are still Trans fatty acids in the mixture that they were already there before the hydrogenation process?
Simon Van Keer no, there was an inaccuracy in his explanation. The catalyst reorganizes the bond in some cases when the reaction doesn’t complete. Most reactions can go two ways, and many have several steps. The intermediate step in this case was not completed and the oil reversed to the unsaturated condition in a different configuration.
I'm not sure if it's true saturated and/or trans fats on their own taste better than unsaturated fats. Meat taste good because the fats carry flavor molecules well. Hydrogenated margarine tastes good from, I guess, added flavors. Oils are hydrogenated for other desirable properties, like the convenience of solidity, and shelf stability (polyunsaturated fats have poor shelf stability). Correct me if I'm wrong. :) Edit: also saturated (and even monounsaturated) fats are more stable under heat than polyunsaturated fats. (not sure about trans fats). Another fun fact: Polyunsaturated fats polymerized well under heat, so they are the best choice if you want to season your cast iron cookware.
Thanks for the great video. I assume the palladium catalyst and hexane would not be needed if the temperature and pressure were increased? Any idea how Olean was made; that magical fat that could not be absorbed, resulting in "drip"?
Hi Sir how are you. It is been a while since you posted this video It is quite interesting and I wstched it many times Please what is the name of the adaptor with two gauges, and the two control buttons
If naturally occurring polyunsaturated fatty acids are "healthy" then i guess they're more likely to be in the cis configuration. What i didn't understand is how partial hydrogenation (and thereby removal of double bonds which allow for the difference between cis and trans) is able to make them switch from cis to trans
Yes, the vast majority of natural unsaturated fatty acids are in the cis configuration. Trans fats form because the hydrogenation catalyst works both ways and can take away hydrogen as well as add it. The trans configuration is also a lower energy state(less stress in the bonds), so it is thermodynamically preferred over the cis config.
I am very thankful for the clarification. To my shame it should have occured to me that the catalyst would work both ways since any catalyst works only to lower activation energy.
Martin Kovarik Yes it is possible to reduce the trans fatty acid content, but the new technologies are more expensive. If the industry has no incentive or obligation to use a more expensive process, then they will use the cheap one and dont give a shit about health effects, cos profits.
Because trans is energetically favored over cis all mixtures of the two will eventually become trans given enough time. It is a slow process at normal temperatures but when you heat the mixture so that you can partially hydrogenate it (note that it is partial meaning there may still be some pi-bonds) you make the cis-to-trans rearrangement speed up. This is why heating up cooking oil often (like at a restaurant that fries food) will cause no-trans fat oil to eventually increase in its content of trans fats.
at 9:06 you correctly said "higher melting point". but you incorrectly put an annotation to correct it to "lower melting point". tell me if i am wrong please
At 99F, will a river of liquid unsaturated fat flowing over the solid saturated fat cause the saturated fat to break down? In other words, will the unsaturated fat remove some of the hydrogen atoms from the saturated fat?
I know that iodine will "attack" and join to unsaturated molecules. Could you first iodize, then hydrogenate, and eliminate the need for the palladium?
Man Ben. I can't tell you how many times I am researching a topic and wind up finding your fantasticly thorough instructional/tutorials! Thank you again.
+Applied Science The only thing I didn't see was wondering if there are chemical ways to hydrogenate.
+Cere Mony Thanks. I've definitely had the experience of searching for help with a project, and finding a coworker's or my own stuff. It's kind of frustrating and funny at the same time.
7:22 Look closely! You can see the hexane gas pouring out of the beaker if you look at its beak. Thanks for another top-quality video.
Excellent! Seeing it at the molecular level makes it all clear for me. Thanks!
One day you'll be like, "today I made a self-sustaining fusion reactor, stopped global warming and world hunger, and then I turned myself into pure energy, and now I'll talk to you through an oscilloscope. Okay, see you next time. Bye!"
I love it when carbon and palladium get intimate, really does it for me.
really likes the thicc spread
Down with the thiccness
Excellent video. I really liked how you explained how the molecular structure relates to solid/liquid at different temps.
Well did he explain why saturated fat become liquid at higher temperature? I missed that part.
@@unperrier - *Here, the best answer in the world and EASY too... Temperature = Radiation. The higher the radiation, the higher the heat which turns into what is known as 'Electron(s)'. Through "Electrons", then come what is known as Ionic Bond. Then too many electrons, IT separates the bonds and that is how IT becomes "Liquid". Basically, "Elections" wiggles the molecules apart.
The food industry also bleaches the hydrogenated fat afterwards to give it a nicer appearance (as good as filtering may be, it doesn't completely render the transfat white). For margarines they use to add yellow coloring to mimick the look of butter
doesn't the bleach have obvious negative consequences?
This demonstration and explation is fantastic! Truely fantastic. You really got to the core of the issue about why saturated fat might be bad for your health. And showing the process of hydrogenation with your experimental setup was phenomenal. Wow. Thank you for the learning.
No, saturated fat is good
besides being less expensive, another advantage of saturated fatty acid is that their single bonds are much more resistant to oxidation than double bonds, so they don't go rancid as fast as unsaturated fats.
the hydrogenated part was cool. the explanation about that mono, poly, trans, omega fats was the clearest ive herd.
Last time i dealt with chemsitry was like five years ago when i did my A level examination n had decided it just wasnt my thing. But i discovered your channel and has been binge watching it and it reminded me of my reason why i'd pursued it in the first place. thank you for making these videos!
This is fantastic!! , Well done, and since I am a visual learner it has stuck in my head. Saturated fats are much better for the body.
Hi Ben: Great demonstration and explanation. I liked your low pressure compensator/monitor glove setup; that's a great way to be able to maintain and monitor a slight positive pressure on an experiment and not to pop stoppers, tubing, etc. off your line. For a setup requiring a bit more purity you could exchange the glove for a thin viton diaphragm or better a small stainless steel bellows. In addition to our evolutionary preference for saturation it also gives produces, as you said a spreadable, consistency and the best example I can think of is peanut butter where hydrogenated fats are added to make it spreadable and so the oil won't separate opposed to the "natural" peanut butter that's a bit "loose." Cheers, Mark
Mmmm, peanut butter. Good example!
Best explanation of saturated and unsaturated fat i have ever seen... Thanks
Quick note: at 5:40 you drop a stir-bar into the flask, directly on the magnetic stirrer. This should be avoided, since it can shatter the glass (even relatively thick borosilicate glass...). What we used to do in my O-Chem laboratories back in undergrad was to slide the bar in while the flask is in an angle, and never above a magnetic stirrer.
Aside from that, though - neat video!
+Peleg Bar Sapir Agreed! That clink the stirbar made when dropped made my assole pucker.
Very interesting - thank you! I failed chemistry at school but this was beautifully understandable. Thank you!
This video is so well put together. Thank you Ben.
Another great Video Ben! Keep it up! It's been to long since the last.
Take care.
In high school I was talking with my chem teacher about a similar process on oil spills. My idea was to use hydrolysis of salt water to change the structure of the crude oil to make it easier to clean. I've always lacked the means due to cost,time, and lack of equipment to test my theory. If you could i'd be highly interested if you could test the same process but with used motor oil rather then olive oil and using salt water as your solvent.
Electrolysis wouldn't change much of crude oil if any at all. It's mostly comprised of cyclic alkanes, aromatics and C1-C60 straight chain alkanes. The best thing to use would be a hydrophobic nonpolar absorbing agent.
is there a way to chemically alter animal fat.. Like tullow / lard / fish into LIQUID oils at room temperature?
Really wish I found these food sci videos when they came out. Great explanations for hydrogenated oil and trans fats
This video should be shown in schools!
just shown in my nutrition class
@@fern69666 I hope you corrected the bit about saturated fat not being healthy, because they actually are (except the man made hydrogenated ones of course)
Food scientist Alton Brown talked about types of fats in an episode of "Good Eats", and he used balloons to illustrate saturation. It was a mind-expanding experience for me, because I finally saw the relationship between electricity and chemistry. The big hydrogen balloons repelled each other. Well really, they had a radius, and since two balloons can't overlap in three-dimensional space, their latex borders push against one another. But this is analogous to hydrogen ions repelling one another, which is just a phenomenon of electric fields and like-charged particles. The even distribution of hydrogen ions along a saturated fatty acid results in an overall straight line. (A zig-zag, but when you zoom out, it has a definite origin and destination trajectory that are 180 degrees apart.) But when he popped a balloon, it showed there was an opportunity, or rather electrical incentive, for the whole thing to bend. The side with more hydrogen ions took the "outside" of this bend as they repelled each other. Or perhaps more accurately, the side with the missing hydrogen ion became shorter because there was less repulsion. This makes it a little more complicated for the triglycerides to get into inter-molecular formation, and with the kinetic distraction of heat, it's even more difficult. Meaning the threshold for the temperature at which the molecules can line up, its "solid temperature tolerance" if you will, goes down. I know this is very basic stuff, but I didn't really get it until I saw that visualization.
It's like that game "Perfection", where there's a timer and you have to put all the shapes into their respective slots. When the timer goes off, the whole apparatus pops up and makes the pieces go everywhere. So to win, you have to put the pieces where they go before that happens. Saturation of fats is like reducing the variety of pieces, making it easier to put them where they go, while increasing the temperature is like speeding up the timer, making it harder to do that. And of course "winning" is analogous to making a solid. And unlike human players who can get better with time, molecules are indelibly subject to their circumstances and do not benefit whatsoever from experience.
Also, that apparatus with the knobs to switch between evacuation and hydrogen infusion.... did you make that yourself? After seeing so many of your videos, it seems like the kind of thing you could and would make yourself.
Nice job Ben - as usual I learn something from every video you make.
I love the analogy of tree-branches verses neatly stacked boards.... And a great simplification as to why unsaturated are better for your health.
too bad because saturated fat are better for the health than unsaturated. This is due to oxidation of the double bond which turns any oil into free radicals within hours!
Wonderful demonstration with the related theory!
thank you for this video helps me understanding how is margarine made by hydrogenation
I am tyring to cheaply recreate a product (for animal consumption) where sodium bicarbonate is encapsulated in hydrogenated vegetable oil. The purpose of this is to have the buffering effect of the sodium bicarbonate in the horses hindgut and to try and stop it from being fully digested into the main stomach. My question is if I simply mix the sodium bicarbonate in a as little as possible cheap margarine how much of the same encapsulation effect will it create?
If I melt the margarine to mix in the sodium bicarbonate and let it re-set again does this affect it?
Some hydrogenation processes use a lot of pressure,some around 2000psi. From my understanding the pressure makes the process faster i believe. My question is if you use no pressure or less pressure does this stop the reaction,slow it or what exactly happens?
Big thx to you Mr you helped me studying lipids in biology .👌
If I remember right, you can use a glass syringe with glass wool packed in it followed by celite to better filter out the catalyst. Essentially just pressure filtration through a thicker and finer filter.you can have it before or after the injection port on the syringe. A heated centrifuge would probably work better for recovery though.
Thanks for the video, blue thumb is in order :)
That said, it's better you focus on physics and leave medecine to MD :)
For a start, unlike what he said in the video, saturated and unsaturated fat don't end up in arteries. They're processed in our GI tract and eventually metabolized in the liver. At the end of the day triglycerides and cholesterol carried by lipoproteins (like chylomicron which turn into HDL and then become IDL and finally LDL) are the only two fats carried by the blood. Triglycerides are small and float easily. Imagine if any fat we ingest ended-up in the blood, remember the blood is an aqueous medium/environment... you'd end-up with phases like in a vinaigrette!
Actually unsaturated fats (oils, even olive oil!) are worse for health than saturated fats because of that double bond (polyunsaturated oils even have several of them!) which is prone to attract oxygen molecules which renders the fat "rancid" (oxygenated) and which now acts as a free radical that will cause all sorts of troubles, thin particular it causes inflammation in organs like the liver.
This oxygenation occurs within hours. How long do you usually keep your oil in the cupboard? ;)
That said any type of fat is bad when consumed with glucose because of glycation: that's the only case when naturally occuring saturated fat (not hydrogenated) is bad, unfortunately every study assumes the American Diet which is high in carbs.... hence they conclude that saturated fat is bad, instead of the more logical conclusion that carbs are bad. He mentionned cavemen and our propension towards saturated fats: well, cavemen didn't have a lot of sugar and processed food laying around like we do since the 1950s. Instead they had meat and fats and a few vegetables and not a lot of carbs (fructose is directly sent to the liver to be metabolized and stored as fat), that's why saturated naturally fats occuring with meat were not harmful to them and they develop a keen sense for saturated fats that we inherited from them.
(disclaimer: I'm not an MD but I like the topic)
One could also note that trans fatty acids are not only produced in industrial hydrogenation of fat (oil) but is also present naturally in meat (espacially from ruminants) and diary products. Pure milk based butter contains about 2-4 % trans fats.
best video on the topic I've seen yet, thank you !!
I have a question. Even though it may not be cost effective, is it possible to "crack" a saturated fat, like lard or bacon grease into an unsaturated fat, in a similar way that crude oil is cracked into lighter fractions? It could have better health benefits and taste great with the drawback of being costly and a shorter shelf life.
***** Of course, like the reverse of what he's doing here with olive oil. Liquid bacon oil that's healthy. Mmmmmm.
Did you ever find an answer to this?
Hey Ben, what are you educated in? You are obviously a learned man given your skills and knowledge
I can completely understand things being needed now at a high demand. This was very interesting. Thank you for sharing. I was simply curious of how this processed worked. I learned more about the food I am consuming too because of this video. Reminds me of the Science Diet commercials “Science did that” 😊 No way I could have done this at home. 😂 Thank you very much for sharing 👍🏻
interesting video, I was looking for how to turn oils into waxes for candle making, obviously, I am not a chemist, but this process seems interesting and promising, thank you for sharing
Brilliant! Thank you for showing us this process.
Great video mate! One of the most impressive like/dislike ratios I've ever seen! 1k+ to 1!
While I understand that there are health risks and benefits to this process being done different ways how does this ultimately effect the “burn ability” or energy density of the cooking oil if we were talking post food use and into waste oil use? Which types make better biodiesel?
From 7:21 to 7:32 you show the vessel on the heat source. There is something coming out of the pour spout causing a light distortion. Any idea what might be causing that?
If you hydrogenate Castor Oil , is it still 1) edible 2) easily absorbed by the body?
Awesome, we were studying this today at school and your video helped me to understand some concepts. Thanks a lot! (:
I would really like to see you try it and tell us what it tastes like!
Ben, I've decided, you absolutely *must* get a labcoat with your Applied Science logo embroidered on it :D
As a matter of urgency!
Yes, the thought has occurred to me ;) I've already made a T-shirt design, and will put it on teespring very soon.
Knowing that this is a one year old comment and you get many more, I doubt you will read this, but badges would be pretty cool too. You could put them on any type of clothing.
How would one filter out the catalyst?
Use high pressure instead of catalyst.
Nicely enlightening. Highlighting the incompetence and greedy indifference in chemistry in our society. 'We' have much too little respect for how sophisticated and delicate our biological machinery is.
Hi. Could you please inform us the name of the device at 6:00 with blue and red valve which you used to connect both vacuum pump and hydrogen? Thanks
This is a manifold for refrigeration service technicians. It allows the monitoring of the high and low pressure sides of a refrigeration system while adding refrigerant. This is a very cheap one from Harbor Freight.
Very very interesting! Thanks for illustrating a process that I knew very little about.
This was quite useful!! Science simplified. Appreciated.
How do you go about recovering the catalyst, since you presumably would like to use your product, and that catalyst is very expensive?
Would this still work without the palladium carbon? I wanna make hydrogenated oils for food. Thank you :)
Any day now lol 😂
Palladium on carbon is my favorite English town
Hydrogen gas? Check.
Hexane? Check.
Palladium? Check.
Ballon? Na man.
wtf is Ballon?
Goo Gull I’m dying😂😂😂
ben looks like the kind of guy that has a lot of balloons on hand, but is always using them for tricks and fun, and just when he turns on the camera he realizes the re-order of 200 party balloons hasn't arrived yet
Thank you so much for the on-paper explanations. That really helped me understand.
wow! thanks a lot Mr! I learned a lot of stuff today all thanks to you! keep making awesome videos, you're a really good teacher!
Brilliantly informative and well explained! Thank you Ben.
If we could just trick our taste buds/brain into thinking a cucumber slice is a french fry we wouldn't have to worry about this at all.
Such a wonderful learning experience. I really appreciate this guy.
The way to perform this experiment was much simpler than what we did today in my Organic Lab. Instead of just adding hexene, we added cyclohexene and boiled. Barely people got good product so the lab itself wasn't very efficient.
But in reactor we do not add hexane ,
In autoclave we use hydrogen gas ,steam only
Yes, its either catalyst or high pressure.
How to solifyform vanaspati ghee at 45° temperature ... Has no Melt
Ben, do you know if they use Hexane when making hydrogenated oils in the food we "try to avoid" eating? Did you taste what you made?
Not sure 100% but I think they use high pressure and heat. That's also what Ben suggests in his video.
How to convert solid tallow in to liquid tallow permanently??
Did you ever get an answer to this?
Excellent video! Please put out more stuff like this!
Hey Ben
I have a question.
Context
I want to make used cooking oil solid {enough} to be put in the bird feeders. They love fat balls for the calories.
How, with basically a standard kitchen, could I make food safe solid oil from used deep frying oil {birds have very few taste buds so it doesn't have to be yummy}
I don't get one thing... Why CIS fat looks exactly like the Unsaturated Fat we had before any saturation? Does this mean that CIS fats are just unreacted unsaturated fats, while TRANS fats are mangled unreacted unsaturated fats?
What is the measure of the degree of hydrogenation or saturation of the FA in the fat?
you are genius man i need to learn a lot from you especially from lab techniques
Very clear and understandable, thank you for this video!
Hi Ben! Thanks for all your great videos! I've learned so much! Subscribed forever!! Cheers!
thank you for the very clear explanation, it was very thorough and beautifully expounded
Thank you for sharing this very informative video.
Another awesome video... and now I know what Hydrogenated Vegetable Oil is :) - Thank you ever so much and keep the vids coming. :)
(Another) great video. Thank you. That really organized my memories from chemistry class about the fatty acids.
What parameters effect wether the unsaturated fat molecule will have a Trans or Cis structure?
Couldn't you recapture the hexane to use as a solvent in future batches? Also, couldn't you add the fat to water and bring it to 150° so the catalyst can dissolve out of the fat and into the water to produce a more pure product?
to create a more "food safe"/cleaner version could you simply add a bit of heat to the hydrogenation process to keep everything liquid?
Thanks Ben, a very thought-out educational video, margarine is a killer.
This is very interesting. I wonder if they do solid soap bars through this method?
Very eye opening and explained well. Thanks for informing me.
At the end you could have the extra step and distilled the product over to a separate flask for a purer product.
isnt supposed that exercise counter affect of the hydroginated oil?
Would washing the catalyst first prevent the grey colour.
Such in informative video, congrats!
Best lecture ever 10/10 . Very easy to understand. Is monounsaturated oil better than polyunasaturated ?
I was wondering how precisely those Trans-fats are generated in this process. I would think that when you hydrogenate unsaturated compounds it would completely remove all double carbon bonds and thus leave no Trans fatty acids in the mixture. And if there are still Trans fatty acids in the mixture that they were already there before the hydrogenation process?
Simon Van Keer no, there was an inaccuracy in his explanation. The catalyst reorganizes the bond in some cases when the reaction doesn’t complete.
Most reactions can go two ways, and many have several steps. The intermediate step in this case was not completed and the oil reversed to the unsaturated condition in a different configuration.
You could also make your own phase changing material with this method, interesting
Hi bro
I hope you are still in TH-cam.
what is the percentage of palladium in the Pd/C?
thanks
Would such a process be suitable to turn an olive oil into a combustible wax?
I'm not sure if it's true saturated and/or trans fats on their own taste better than unsaturated fats. Meat taste good because the fats carry flavor molecules well. Hydrogenated margarine tastes good from, I guess, added flavors.
Oils are hydrogenated for other desirable properties, like the convenience of solidity, and shelf stability (polyunsaturated fats have poor shelf stability).
Correct me if I'm wrong. :)
Edit:
also saturated (and even monounsaturated) fats are more stable under heat than polyunsaturated fats. (not sure about trans fats).
Another fun fact: Polyunsaturated fats polymerized well under heat, so they are the best choice if you want to season your cast iron cookware.
I learned so much just from this video! thanks so much!
is there a way to do the opposite, like turning bacon fat or butter into liquid, mainly for bio fuel
Thanks for the great video. I assume the palladium catalyst and hexane would not be needed if the temperature and pressure were increased?
Any idea how Olean was made; that magical fat that could not be absorbed, resulting in "drip"?
Hi Sir how are you. It is been a while since you posted this video
It is quite interesting and I wstched it many times
Please what is the name of the adaptor with two gauges, and the two control buttons
If naturally occurring polyunsaturated fatty acids are "healthy" then i guess they're more likely to be in the cis configuration. What i didn't understand is how partial hydrogenation (and thereby removal of double bonds which allow for the difference between cis and trans) is able to make them switch from cis to trans
Yes, the vast majority of natural unsaturated fatty acids are in the cis configuration. Trans fats form because the hydrogenation catalyst works both ways and can take away hydrogen as well as add it. The trans configuration is also a lower energy state(less stress in the bonds), so it is thermodynamically preferred over the cis config.
I am very thankful for the clarification. To my shame it should have occured to me that the catalyst would work both ways since any catalyst works only to lower activation energy.
The modern technologies in food processing produces cis configuration of fat acid, no trans. trans configuration produces older technologies.
Martin Kovarik Yes it is possible to reduce the trans fatty acid content, but the new technologies are more expensive. If the industry has no incentive or obligation to use a more expensive process, then they will use the cheap one and dont give a shit about health effects, cos profits.
Because trans is energetically favored over cis all mixtures of the two will eventually become trans given enough time. It is a slow process at normal temperatures but when you heat the mixture so that you can partially hydrogenate it (note that it is partial meaning there may still be some pi-bonds) you make the cis-to-trans rearrangement speed up. This is why heating up cooking oil often (like at a restaurant that fries food) will cause no-trans fat oil to eventually increase in its content of trans fats.
Thank you Ben! That made a lot of sense!
at 9:06 you correctly said "higher melting point". but you incorrectly put an annotation to correct it to "lower melting point". tell me if i am wrong please
At 99F, will a river of liquid unsaturated fat flowing over the solid saturated fat cause the saturated fat to break down? In other words, will the unsaturated fat remove some of the hydrogen atoms from the saturated fat?
So then how do you guarantee "full hydrogenation" then? Just toss in a giant palladium mesh instead?
I know that iodine will "attack" and join to unsaturated molecules. Could you first iodize, then hydrogenate, and eliminate the need for the palladium?
This is usually done using nickel deposited on kieselguhr as a catalyst.