Lab vs Kitchen |
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- čas přidán 27. 11. 2018
- Parallels between my lab life and my kitchen life, sponsored by Merck KGaA Darmstadt Germany as part of their #AlwaysCurious Initiative!
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Okay so this next part of the description always used to say: "Trying to document grad school one CZcams video at a time, from lab equipment to genetics lessons to interviews with other scientists! Each video is a new view into life as a grad student, and the rollercoaster that is getting a PhD." But now I have my PhD. I'm not a grad student anymore! On to new adventures...
Music:
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Twitter: @AlexDainis
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(All thoughts and opinions are my own and do not reflect the thoughts or opinions of my institution.)
Thank you to DCMP for captioning! www.dcmp.org - Věda a technologie
This makes hands-on science sound fun.
... back to my computer screen now.
The aspiring chemist in me knows that burning water is impossible. The aspiring cook in me would beg to differ.
So which one's more difficult to get right: a soufflé or in situ hybridization? 🤔
This is an exceptionally hard question...
My goodness, you have me at a loss for words.
I love the analogy about changing an existing protocol in both the kitchen and lab and seeing what happens. Legit, a valuable way of thinking and going about the scientific research process!
Yeah! Everybody's kitchen setup is a little different, just like everyone's lab is a little different, so you have to adapt and modify!
You're a great speaker, I love your videos :)
As somebody who has been struggling to get a protocol to work in the lab, this video definitely hit home 😂
Haha, yeah... the idea for this was definitely a frustrated late-night-in-lab brain spark.
I love this comparison so much!
Making food is the most fun way to learn thermodynamics ^_^
Agreed!
My college roommate learned a lesson about thermal stress when he put a glass bowl on the stove.
@@kikeinme Oh dear... yes, kitchen glass has a way of getting explode-y when it changes temperature too quickly...
Thank you so much! I majored in Chem&Bio Engineering and have been working in food for almost 4 years. My experiments are in the kitchen! I want to go back soon for an MS in food science.
There's a show I like to watch called "Good Eats" on Food Network (now called Good Eats: Reloaded on the cooking channel)! It combines science and food by describing the history and dissects the food dish biochemically so you know why the dish the way that it is or that's prepared that way. :)
Do you keep your genetically modified vegetables in the CRISPR drawer?
Eyerleth nice pun
Learning to cook is what got me into chemistry. I love science cooking. Its really the only way to get consist good results instead of doing too many expirements.
I loved this video as it reminded me of a book my father gave me some years ago called La Química y la Cocina (Chemistry & the Kitchen) which makes a comparison entraren the similarities of these two fields. In my opinion it’s wonderful and it should be read by anyone that works in a lab or likes to cook.
I will have to try and find this and read it! It sounds right up my alley!
Here I was thinking that mac n cheese from your Instagram was going to be some kind of phospholipid example... I like this one more.
I'm not sure if your into cornbread but I've been known to add hot sauce to the dough. For instance, if the box calls for water i substitute with hot sauce (franks red-hot). It adds something new to something old. It also helps make the dough fluffy, which is always a plus.
Ohhh, interesting. I am a cornbread fan, but I am still trying to work up my spice tolerance. Perhaps embedding the spiciness in delicious cornbread would help!
The most adventurous I've ever got baking was swapping in gumdrops (baking gums) for chocolate chips in the venerable Toll House chocolate chip cookie recipe.
I need to know if this was a success... for reasons...
I LOVE THIS VIDEO SO MUCH! Thank you for putting out such ideas!
Aww, thank you for watching it! I'm glad you enjoyed it :)
Second> yes a new video !!!
YES! Ya, cooking to me is totally just tasty lab science. Also, eggs are magical.
Yeah! Eggs are like this crazy, heat-setting protein glue in the kitchen! They're wild!
I’ve heard the phrase, “Chemistry began in the kitchen.”
Speaking of similarities... Is kitchen fridge as good at ruining videos as the lab one?
Hahaha, nowhere near. It's got some catching up to do.
I was the first viewer ever on the channel
First (again). Glad to see a new vid!
This is the first of many more coming soon! There may even be another one this week or next!!
I like the more personal format (even if it's just perceived from being in the kitchen)
@@darkendkefka I'm glad! I definitely want to try and be a bit more "me" in the coming videos and really have more of a discussion around topics rather than purely educating!
Hola, Alex! :D
I agree however cooking is not as deterministic as an experiment or let's say, good cooking is about intuition whereas lab experimenting is more about knowledge, process and experience.
teeth looking good
There's only one dish in this video ;)
These cookies taste a bit... stem-cell-y.