How emulsions make food butter (I mean better)

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  • čas přidán 8. 11. 2020
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Komentáře • 1,2K

  • @andrew4363
    @andrew4363 Před 3 lety +3603

    In summary then:
    Emulsions make food butter.

  • @kunaldes
    @kunaldes Před 3 lety +3294

    I can usually tell when the sponsor spot is coming, but you got me this time.

    • @joshuatang69420
      @joshuatang69420 Před 3 lety +16

      True

    • @theboracarebear
      @theboracarebear Před 3 lety +7

      Damn you should have said the joke

    • @kovaxim
      @kovaxim Před 3 lety +54

      When I saw the explanation of the water and honey mix I thought "let me guess, the sponsor is Honey?" and I was right.

    • @ilikecarrots7209
      @ilikecarrots7209 Před 3 lety +16

      i should have seen it coming

    • @curbotize
      @curbotize Před 3 lety +30

      it's actually one of the least smooth seguays he usually has. You could hear his voice change as he's doing it. It's like a dad joke and less of a pun like he usually has.

  • @stam7250
    @stam7250 Před 3 lety +922

    I think I speak for everyone when I say this: I hope you never stop making these food science videos. They are some of (if not the most) original and authentic videos on youtube at the moment. The combination of your journalism skills, interest for food and home cooking and appearance of some really interesting well spoken "guests" all in a successful attempt to help us understand the wonders of science and food. Just being honest.

    • @Redom.99
      @Redom.99 Před 3 lety +18

      Yeah man. It’s like a modernized version of good eats on food network if you’re familiar w that show

    • @simonalaimo8791
      @simonalaimo8791 Před 3 lety +2

      @@Redom.99 hell yes

    • @stam7250
      @stam7250 Před 3 lety +2

      @@Redom.99 true

    • @sampound9258
      @sampound9258 Před 3 lety +2

      Nice pfp dude, TLOU2 is a great game

    • @stam7250
      @stam7250 Před 3 lety +2

      @@sampound9258 endure and survive

  • @mohamedbelguesmi2238
    @mohamedbelguesmi2238 Před 3 lety +919

    I feel like adam chooses his sponsors just so he can make a transition like this

    • @Brunoenribeiro
      @Brunoenribeiro Před 3 lety +47

      he chooses his *video topics* so he can make transitions to his sponsor ads like this :p
      still smooth af... the best on yt

    • @MooseZybort
      @MooseZybort Před 3 lety +15

      @@Brunoenribeiro Smooth as butter you might say :P

    • @hvnyango
      @hvnyango Před 3 lety +9

      @@MooseZybort as smooth as honey?

    • @mohamedbelguesmi2238
      @mohamedbelguesmi2238 Před 3 lety +10

      @@hvnyango , the sponsor of this video whom ill briefly thank

    • @Ghhyuttgg
      @Ghhyuttgg Před 3 lety

      CZcamsrs don't choose their sponsors, they gobble down anyone offering coin for anything.

  • @MMCLLC7
    @MMCLLC7 Před 3 lety +118

    "Im not above pointless nerdery, and since you've watching this, you probably aren't either."
    I've never been so proud to be a part of a community 😂

  • @liamma273
    @liamma273 Před 3 lety +777

    This is an educational channel disguised as a cooking channel with a sprinkle of memes here and there and I love it!

    • @watercressfabrique3333
      @watercressfabrique3333 Před 3 lety +4

      I do too!

    • @JM-fo1te
      @JM-fo1te Před 3 lety +3

      Good Eats inspired.

    • @Orynae
      @Orynae Před 3 lety

      tbh I like the presentation of the videos less and less (dear lord, the forced memes...), but the educational content is so informative that I stay anyway

    • @volvok7749
      @volvok7749 Před 3 lety +11

      More like education emulsified in cooking

    • @BrightyLighty_
      @BrightyLighty_ Před 3 lety +4

      hmm wait a second
      it's chef vsauce

  • @icecreambone
    @icecreambone Před 3 lety +172

    "milk is the perfect emotion" thank you subtitles

    • @OGSumo
      @OGSumo Před 3 lety +22

      Current mood: 🥛

  • @broklond
    @broklond Před 3 lety +1126

    For clarity: Emulsifiers don't bond water and oils together on a chemical level. It's still only a physical bond. (Source: I'm a chemical engineer)
    Edit: it's a physical attraction. Bond might be misleading to some folks.

    • @123xmilanx
      @123xmilanx Před 3 lety +54

      Can you explain the difference between a chemical bond and a physical? I'm a mechanical engineer and would love to know more.

    • @samaypipalia3337
      @samaypipalia3337 Před 3 lety +17

      And please provide an example of a chemical emulsifier ( if there is one )

    • @complainer406
      @complainer406 Před 3 lety +124

      @@123xmilanx Also a chemical engineer here: A chemical bond is when atoms attach to each other and form a molecule. The bonds that an emulsifier makes are between molecules. The molecules don't attach to eachother, they're just attracted to each other.
      There isn't really such thing (that I know of) as an emulsifier that makes chemical bonds, but there is something similar. You can add chemical reagents (usually strong acids or bases) that will react with the insoluble compound to make it soluble. This wouldn't be considered an emulsifier though since you're not forming an emulsion. If you react the insoluble thing to make it soluble then you're just making a solution.

    • @bcubed72
      @bcubed72 Před 3 lety +30

      @@complainer406 So...Van Der Waals forces would be a "physical bond," right?

    • @senior.toucan6370
      @senior.toucan6370 Před 3 lety +5

      One shares electron and the other don't I guess

  • @nienke7713
    @nienke7713 Před 3 lety +457

    This is the first time I see an ad for Honey which actually talks about how they make money; I was always concerned about how they make money: if a product is free but they can afford to pay for ads, then you're likely the product, either as your data being sold and/or for marketing (e.g. ads, or ways to funnel consumers to certain products/websites, which appears to be what Honey is doing)

    • @o0Avalon0o
      @o0Avalon0o Před 3 lety +34

      I agree, thank you for putting it into words. I previously described it as a customer rewards program.

    • @mauz791
      @mauz791 Před 3 lety +17

      Stealing information and selling it isn't new, sadly

    • @lancelindlelee7256
      @lancelindlelee7256 Před 3 lety +15

      First time I watched the ad (usually just skip through those).
      This is nice to know but I don't really mind them selling my ad data. I'm just a drop in the bucket, a nobody. The effect is just that ads I see are more relevant.

    • @cr3atur321
      @cr3atur321 Před 3 lety +3

      Yeah, the instant some youtuber explained it to me, I went like "huh, that actually sounds pretty nice" and started using it lmao

    • @charlottemclean6130
      @charlottemclean6130 Před 3 lety +8

      Agreed, I often will go looking for that info and it really bugs me when it either can't be found on their website at all or is really buried on there. Like what's the deal with these new "buy now pay later" services? They're not charging me interest so where are they getting their money from? I think maybe they make people more likely to buy and/or order all the things they're interested in and maybe return fewer of the things they bought than if they had just bought only what they expected to keep... but that's just a theory. I would like to know the actual answer.

  • @thesupreme5999
    @thesupreme5999 Před 3 lety +79

    Audibly groaned at the transition into the sponsor. Adam is perfecting his craft.

    • @StickmanHatena
      @StickmanHatena Před 3 lety +14

      “You might have just heard me audibly groan in that segue, which leads me to the second sponsor of today’s video; Audible!”

  • @thelazywhitedog6147
    @thelazywhitedog6147 Před 3 lety +397

    damn his power level of smooth ad transition rivals linus'

    • @kothemagica
      @kothemagica Před 3 lety +48

      Adam Cooking Tips

    • @rclone1916
      @rclone1916 Před 3 lety +17

      lttstore.com

    • @Datttsnake
      @Datttsnake Před 3 lety +15

      Idk Linus' Add transitions honestly suck and are really jarring, whereas Adams happen way more natural and seem more real because of it.

    • @mastergamingnic1681
      @mastergamingnic1681 Před 3 lety +8

      Linus’ ad transitions aren’t smooth at all.

    • @doyunkwak550
      @doyunkwak550 Před 3 lety +8

      This comment thread is brought to you by ltt fans

  • @edenlippmann3745
    @edenlippmann3745 Před 3 lety +197

    Just a note about the glass being a liquid debate: there’s this idea that old stained glass windows are thicker at the bottom because the glass has flowed down; this is a myth. Old windowpanes are often thicker at the bottom, but that’s because the techniques to create very flat glass didn’t exist, so they’d put the thickest part of the pane at the bottom for stability. Glass is more viscous than lead; if the panes were old enough to start flowing down, the lead lining around them would be a puddle on the ground.

    • @Martin-cp5bb
      @Martin-cp5bb Před 3 lety +1

      This is so interesting

    • @huyentran2071
      @huyentran2071 Před 3 lety +3

      @Nick Janssens Would glass be neither a solid or liquid since it is not a uniform phase? (Not having a continuous crystal structure)

    • @edenlippmann3745
      @edenlippmann3745 Před 3 lety +13

      @@huyentran2071 Wood doesn’t have a continuous crystal structure, and it’s definitely solid.

    • @leandrog2785
      @leandrog2785 Před 3 lety +8

      @@edenlippmann3745 Wood isn't a substance, it's quite heterogeneous. So it's neither a solid nor a liquid, as these are properties of substances.

    • @revimfadli4666
      @revimfadli4666 Před 3 lety

      I wonder if they started out thicker at the bottom to begin with, due to a quirk in their manufacturing process

  • @xBris
    @xBris Před 3 lety +63

    10:02 Chemist with a PhD here. Glass is a solid. Period. There's no discussion, no rabbit hole. Glass is an amorphous solid, *not* a liquid.

    • @mcgovemj
      @mcgovemj Před 3 lety +14

      Yeah, it's disappointing to see Adam perpetuating the myth of controversy.

    • @thenintendoboy1
      @thenintendoboy1 Před 3 lety +3

      I am a chemist. I will also back up this statement

    • @joeydestructo
      @joeydestructo Před 3 lety +14

      @@mcgovemjEveryone has blind spots. People shouldn't be shamed for being ignorant of something unless it's willful.

    • @solomonmonankah4905
      @solomonmonankah4905 Před 3 lety +42

      Glass here. Don't tell me what I am and am not. Period.

    • @Paxtez
      @Paxtez Před 3 lety +2

      @xBris @thenintendoboy I'm skeptical about the PHD now... He did not say it was a liquid he said "... to see if glass counts as a solid".
      www.scientificamerican.com/article/fact-fiction-glass-liquid/
      "solid" isn't the same thing as "amorphous solid", because if it was you wouldn't need the "amorphous". Which was exactly Adams point. A liquid that flows at 1mm per Age_of_universe isn't the same thing as a solid.

  • @chilldude30
    @chilldude30 Před 3 lety +97

    That professor had such a pleasant voice and accent

    • @Reynsoon
      @Reynsoon Před 3 lety +1

      Northern English I wanna guess?

    • @apothecurio
      @apothecurio Před 3 lety

      He never blinks either.

    • @chilldude30
      @chilldude30 Před 3 lety

      @@Reynsoon yes I imagine so (I'm Northern English too)

  • @miloarlinghaus9317
    @miloarlinghaus9317 Před 3 lety +171

    I literally turned in a chemistry assignment on this topic this morning. This would have been useful yesterday. Thanks for the awesome practical explanation Adam.

    • @sixtyninedegreeskelvin159
      @sixtyninedegreeskelvin159 Před 3 lety +12

      F

    • @Grivian
      @Grivian Před 2 lety

      I literally turned in a chemistry assignment on this topic this morning. This comment would have been useful yesterday. Thanks for the awesome practical explanation Milo

  • @jonahs92
    @jonahs92 Před 3 lety +122

    "How emulsions work why they make food good"
    Exactly the kind of title I'd expect from a former journalist.

  • @calebbabcock5687
    @calebbabcock5687 Před 3 lety +51

    You know you're going to learn something when he gets the fluffy balls and string things out

    • @jgood005
      @jgood005 Před 2 lety +2

      Those string things are called pipe cleaners. They were like the bottle brushes of the 1800s.

  • @oliversoto7046
    @oliversoto7046 Před 3 lety +376

    You could hear Adam physically cringe at his segue into the sponsor 😂

    • @AxxLAfriku
      @AxxLAfriku Před 3 lety +5

      You dislike my v*deos? Are you just a h8er boi? I say see you l8er boi. Don't watch my stuff anymore. Your dislikes are damaging my good reputation. I am a superstar, dear oli

    • @squippites7356
      @squippites7356 Před 3 lety +64

      @@AxxLAfriku who the hell are you

    • @mememaster9761
      @mememaster9761 Před 3 lety +59

      @@squippites7356 he’s a random dude that is absolutely terrible at self promotion. I’ve seen him make random self promotions in a lot of videos

    • @unknownseizure
      @unknownseizure Před 3 lety +13

      @@squippites7356 just ignore him, I think that he's demented.

    • @goldcd
      @goldcd Před 3 lety +14

      @@mememaster9761 As long we RAID (Shadow Legends) stays away, it's all good.
      I do miss the simplicity of some sponsors - "The Pork Board would like you to consume more Pork"

  • @hothoops88
    @hothoops88 Před 3 lety +25

    Hard disagree. These discussions are not "pointless nerdery" classifying and understanding the world is important to how we can move forward. Don't dismiss your pursuit of knowledge. To a cook understanding the differences between chemical definitions is much more important that people believe. Understanding fat and oil are the same is important and changes how we cook, and what we can combine.

  • @mastergamingnic1681
    @mastergamingnic1681 Před 3 lety +16

    The sponsor transition for this video was sweet, just like Honey.

  • @nlmaster9811
    @nlmaster9811 Před 3 lety +36

    Glass is a solid, people just sucked at making glass a hundred years ago.

    • @AJGoff110
      @AJGoff110 Před 3 lety +10

      I can't believe Adam somehow has looked into it and still thinks that there is some sort of rabbit hole to go down. It's as cut and dry as it comes, glass at room temperature is never a liquid.

    • @NinjaLLR
      @NinjaLLR Před 3 lety +5

      That story about old windows is the origin of the argument but there is a lot more behind it than that. I study materials science and this came up in one of my lectures a while ago. From what I remember of when my professor brought this up at uni, the way glass is structured means it's possible for glass to flow (theoretically), but the time it would take for an observable change is insanely long meaning it's pretty much impossible to verify experimentally.
      By the way, if it is a liquid it is extremely viscous to the point it appears solid hence all the other properties.

    • @DamienDarksideBlog
      @DamienDarksideBlog Před 3 lety +4

      Hey guys, you're all wrong and Adam is right.
      Glass isn't a solid or a liquid, it's an amorphous solid. If you don't know WHY that one word makes an entire world of difference, you haven't done enough research. Clearly, despite any of your claims contrary to this, you all did not actually look it up. The literal first thing you even get if you Google "Is glass a solid" or "Is glass a liquid" is the answer, and BOTH come up to the same answer.
      It is not a solid. It is not a liquid. It is an amorphous solid.

    • @CalebFrey
      @CalebFrey Před 3 lety +3

      @@NinjaLLR which is why it's referred to as a "kinetically locked solid"

    • @redmoon383
      @redmoon383 Před 3 lety

      @@DamienDarksideBlog nah, it's a "laosquid"

  • @Passionforfoodrecipes
    @Passionforfoodrecipes Před 3 lety +43

    It took me a little while to really get the hang of all of the emulsions..
    I guess I'm a *little thick.*

  • @ZombiesSlaier
    @ZombiesSlaier Před 3 lety +29

    Regarding 6:25, I find that statement inaccurate. "Emulsifier" defines a wide array of substances that stabilize emulsions. There is another word for the subset of emulsifier who act by bonding different ends with different substances (polar and non-polar), these are called "Surfactants".

    • @aaronli8843
      @aaronli8843 Před 3 lety

      He said "Some people will argue...", not that he actually believes that thickeners are not emulsifiers.

    • @ZombiesSlaier
      @ZombiesSlaier Před 3 lety +5

      @@aaronli8843 still, it's not like there is a debate. That's the technical definition of surfactant. You can argue whether or not a given mixture is an emulsion, but emulsifier and surfactant have clear and distinct definitions.

  • @robertwang6855
    @robertwang6855 Před 3 lety +279

    "How emulsions work why they make food good"
    Saving this in the comments for when he inevitably corrects his typo

    • @finderrio
      @finderrio Před 3 lety +29

      @@AxxLAfriku dead channel

    • @csar07.
      @csar07. Před 3 lety +2

      @@finderrio oof you got him

    • @carlos-bm6658
      @carlos-bm6658 Před 3 lety +1

      @@AxxLAfriku dead channel

    • @carlos-bm6658
      @carlos-bm6658 Před 3 lety +9

      @@finderrio do people actually find his “content” entertaining. I find it quite disturbing

    • @micha0585
      @micha0585 Před 3 lety +1

      @@carlos-bm6658 fc baaayern, stern des süüüüdens

  • @SapientPearwood
    @SapientPearwood Před 3 lety +6

    As a fluid dynamicist, I love when fluid dynamics shows up in random places. Fluids are everywhere, and multiphase fluids are so delightfully whacky and counterintuitive that they make for great content it seems. More cooking fluid dynamics please!

  • @EwgenijBelzmann
    @EwgenijBelzmann Před 3 lety +38

    "I'm not above pointless nerdery, and since you're watching this, I don't think that you are either" - You do know your audience, or at least I fit the description.

    • @thankfullynonumbers
      @thankfullynonumbers Před 3 lety

      There's a small army of chemical engineers debating nuance elsewhere in these comments and me, the least engineer anyone's ever met, is enthralled - so I reckon he's got it down. :)

  • @nathanl8622
    @nathanl8622 Před 3 lety +36

    I really like that hearty "Dismissed!" at the end. I kind of hope it's going to be a part of the educational vids going forward.

  • @talianstallion9386
    @talianstallion9386 Před 3 lety +11

    I love how much effort he puts into this. This channel has become way more than just a cooking channel.

  • @jwhunter9529
    @jwhunter9529 Před 3 lety +71

    Some of these ad transitions are getting too good adam...

  • @drhito
    @drhito Před 3 lety +6

    That was probably the smoothest Honey sponsor transition ever.

  • @umbrachris2455
    @umbrachris2455 Před 3 lety +1

    After watching this and the Mother Sauces series, I need an Alex French Guy Cooking and Adam Ragusea collab

  • @jamal_rahman
    @jamal_rahman Před 3 lety +1

    Adam not using the classic "Whom i'll now briefly thank" line to segue into his sponsorship segment shook me to the core.

  • @hatandcaneproductions4877
    @hatandcaneproductions4877 Před 3 lety +64

    “Is glass a solid”
    WELL THERE GOES MY PRODUCTIVE AFTERNOON.

    • @dcd1359
      @dcd1359 Před 3 lety +2

      Spoiler it is but it isn't, but I think it is, but I will also realize it isn't.

    • @kovaxim
      @kovaxim Před 3 lety +10

      Veritasium has a good video explaining just that.

    • @Nerdule
      @Nerdule Před 3 lety +11

      The answer: glass is definitely a solid, but materials scientists still aren't exactly sure *why*, since its structure seems to remain exactly as random and disordered (rather than ordering itself into crystals) as it's cooled through the "glass transition" between viscous molten silica and solid glass.

    • @dcd1359
      @dcd1359 Před 3 lety +1

      @@Nerdule that's true, but it isn't. Because glass flows at room temperatures. If you measure the glass of old buildings it will be wider at the base while it slowly tries to take the shape of its container. So you can argue that it's just incredibly viscous. But at the same time it will behave like a solid under the right conditions.

    • @jedisilvr
      @jedisilvr Před 3 lety +17

      @@dcd1359 That's not true.

  • @ricardoalves9605
    @ricardoalves9605 Před 3 lety +14

    3:08 Finally someone explains where honey gets their money, it always annoyed me how no one ever explains that, I ended up looking it up online but thank you for mentioning it, my past self would thank you

  • @SuperAzusa
    @SuperAzusa Před 3 lety +64

    when he segwayed (*segue) into that Honey sponsor
    ADAM, YOU GOT ME AGAIN!

  • @telquel7843
    @telquel7843 Před 3 lety +2

    This was one of my fave videos you've done! More of this hyper nerd stuff, please. A lot of people have rough understandings of concepts like emulsion (myself included) but understanding why it works will definitely help us get more creative with our food and mess up less when doing so!

  • @facugaich
    @facugaich Před 3 lety +20

    Adam: here's a thoroughly researched explanation of emulsions
    Also Adam: less dense = "lighter"

    • @heatherkuhn6559
      @heatherkuhn6559 Před 3 lety +9

      Technically true, if you're comparing equal volumes. It's in the definition of density.

  • @doggie3264
    @doggie3264 Před 3 lety +13

    You always have such good cooking tips! This channel is so great

  • @AJ-vw7nn
    @AJ-vw7nn Před 3 lety +1

    I kid you not I have been a sub for years and I just happened to have an assignment on emulsions today. Your ability to harness the power of serendipity is incredible Adam

  • @j_rivera2007
    @j_rivera2007 Před 3 lety +71

    So were gonna ignore the fact adams in his underpants?

  • @TahtahmesDiary
    @TahtahmesDiary Před 3 lety +16

    "Not above pointless nerdery". 🤔🤔🤔 Accurate, actually! Putting that on my resume 🧐🖤

  • @KikinCh1kin
    @KikinCh1kin Před 3 lety +8

    Bro that segway into the sponsor was smooth af.

  • @ana-mariamoisa247
    @ana-mariamoisa247 Před 3 lety +2

    This is wonderful! I study pharmacy and i had a hard time differentiating colloids from emulsions and suspensions, this is very helpful as a way to simplify and imagine things. Thank you.

  • @phanguey1330
    @phanguey1330 Před 3 lety

    You have quickly become one of my favorite CZcamsrs. This content is fantastic! I love learning more than just the "how" of cooking, but the "why" also. Thank you.

  • @suhaibalsadi6903
    @suhaibalsadi6903 Před 3 lety +11

    "Is glass solid"
    Well glass is glass and glass breaks

    • @vidheyeshprabhu1174
      @vidheyeshprabhu1174 Před 3 lety +6

      U sound like you've seen a lot of em scratch at a 6 with deeper grooves at level 7.

  • @mattkuhn6634
    @mattkuhn6634 Před 3 lety +5

    For anyone wondering: It's "miscible" and "immiscible"

  • @jaa5197
    @jaa5197 Před 2 lety +1

    I watched your videos years ago (the one with demi glaze) but I didnt get back into watching them until today. Really love everything you do, it's amazing to see someone so passionate about food! Also love your wife's books!

  • @danielstorll4537
    @danielstorll4537 Před 3 lety +1

    Great video. Really do love the interviews. I think this is the first time I fully understood what an emulsion is.

  • @Jodowz
    @Jodowz Před 3 lety +9

    Hey Adam, have you thought about doing a video where, through blind taste tests, you determine if bay leaves actually do something to flavor?

  • @t8ertot
    @t8ertot Před 3 lety +5

    Alright i can't even be mad about that ad transition that one was smooth

  • @aylaergul1457
    @aylaergul1457 Před 3 lety +1

    Man I just love your channel. I´ve been having nutrition and health classes in school for 5 years and your videos really help freshen up my foodrelated knowledge :) as well as teaching new stuff in a fun way

  • @kbee225
    @kbee225 Před 3 lety

    I love these food chemistry videos. It's really shows us the true cooking potential a cook can reach if they understood the science of what they're making.

  • @NicholasRehm
    @NicholasRehm Před 3 lety +25

    Hearing "emulsion" is right up there with "moist" and "goop" in my mind

    • @baronofhell2277
      @baronofhell2277 Před 3 lety +4

      "A moist goopy emulsion"

    • @nims3563
      @nims3563 Před 3 lety +2

      @@baronofhell2277 dang, beat me to it

    • @NicholasRehm
      @NicholasRehm Před 3 lety +2

      @@baronofhell2277 how do i delete someone else's account

    • @maximo34
      @maximo34 Před 3 lety

      Squirt

    • @maximo34
      @maximo34 Před 3 lety

      @Gavin Those aren't his kneecaps Jim, those are his testicles

  • @weedmantas1607
    @weedmantas1607 Před 3 lety +5

    I was learning about emulations a few days in chemistry

  • @gluteusmaximus8881
    @gluteusmaximus8881 Před 3 lety +1

    Adam, you actually put this videos out at a quite perfect time. I'm studying ecotrophology (nutrition and food science) and currently we're talking about lipids, emulsions obviously being a relevant part of this topic.

  • @ofgraham
    @ofgraham Před 3 lety +1

    This is hilarious timing! Just today I handed in a video for a class where we needed to discuss what an emulsifier was and why it's used in so many products!

  • @estherkirakawaii
    @estherkirakawaii Před 3 lety +3

    2:19 I've been struck by a Smooth Criminal

  • @manuelmanolo7099
    @manuelmanolo7099 Před 3 lety +21

    Dr coupland looks cute with his glasses 🤭🤓

    • @LisaBeergutHolst
      @LisaBeergutHolst Před 3 lety +2

      @@joejasat Maybe you and he just blink at the exact same time 🤔

  • @TizonaAmanthia
    @TizonaAmanthia Před 3 lety +2

    WOAH that segway into the sponser. that got me. good job.

  • @charlesdevalois2676
    @charlesdevalois2676 Před 8 měsíci

    I just don’t Understand how anyone could possibly express their tastes in any creative work without understanding the science behind it. Always appreciate your lessons.

  • @oboloptis3719
    @oboloptis3719 Před 3 lety +9

    Thank you Adam

  • @Daniel-xt5zk
    @Daniel-xt5zk Před 3 lety +11

    He didn’t say “whom i now briefly thank” when the sponsor came on.

    • @KevinSalim
      @KevinSalim Před 3 lety

      Ikr it's getting smoother and smoother.

  • @mihai1275
    @mihai1275 Před 3 lety

    So much nitty gritty detail about how the world behaves that most people don't take the time to understand. My friends lovingly describe me as a pedant, and this is exactly the kind of information I love learning. Thanks for the video, Adam! This one is great!

  • @ethanfisher7330
    @ethanfisher7330 Před 3 lety +1

    I would love if you could make a video about peppercorns. The history of the plant, when it started being used in the kitchen, allergies or cultural biases. I feel like there is a lot to talk about. Love your videos!

  • @sanjeethmahendrakar
    @sanjeethmahendrakar Před 3 lety +6

    LMAO this is my 8th standard chemistry class all over again.

  • @lucastobias7012
    @lucastobias7012 Před 3 lety +5

    when you said it made food butter, I thought you'd literally turn some dishes into actual sticks of butter for some reason

  • @Cheldeo
    @Cheldeo Před 3 lety +1

    This is great revision for my chemistry exam. Might even throw in a Honey sponsor in one of the short answers

  • @KentTallKid
    @KentTallKid Před 3 lety +1

    Dude, just found this channel. It's incredible, reminds me of short more to the point versions of the old good eats episodes.

  • @ashot2904
    @ashot2904 Před 3 lety +13

    The scientist of Food

  • @lollllloro
    @lollllloro Před 3 lety +7

    5:36 "If you fell out of an airplane into the ocean..."
    Ironically, the water would be too viscous for me to stay alive from the impact.

  • @EmmetFurey
    @EmmetFurey Před 3 lety

    Fantastic video, thank you for nerding hard on this one.

  • @photonganglol2413
    @photonganglol2413 Před 3 lety +1

    I really do feel like you were/are one of those professors that students actually really liked and for good reason. The cooking tips are great too.

  • @Dragao_Bebado
    @Dragao_Bebado Před 3 lety +3

    8:43 Vsauce enters the chat

  • @naivz8395
    @naivz8395 Před 3 lety +3

    that honey segway was absolutely legendary

  • @dylanjohnson2379
    @dylanjohnson2379 Před 3 lety

    Adam you're simple curiosity for food science is so refreshing in these times stay awesome

  • @helios9589
    @helios9589 Před 3 lety +2

    One of the smoothest Ad transitions I have ever seen.

  • @whyjay9959
    @whyjay9959 Před 3 lety +4

    Oil is about 8% less dense than water, that doesn't seem like much.

    • @LiborTinka
      @LiborTinka Před 3 lety +1

      Sometimess the two layers form very slowly because the liquids have very similar densities. And sometimes the layers can even switch provided one layer contains dissolved solids making it heavier (more dense).
      In chemistry, resolving emulsions can be as difficult as forming them. Sometimes people add salts to the water precisely to push the oil or whichever different nonpolar compound out of it.
      Separating clove oil extracted by steam distillation is one example.

  • @dadankracoon4060
    @dadankracoon4060 Před 3 lety +4

    John couplands sounds like hammond from jurassic park kinda looks like it
    Welcome to emulsion park

  • @anne-ph3ev
    @anne-ph3ev Před 3 lety

    dang! I'm in chem rn and this is the exact topic we are on. This video really helped me refresh my knowledge about emulsion, thank you so much!

  • @taggedurbacjr3148
    @taggedurbacjr3148 Před 3 lety +1

    We’re learning about emulsions in school so this helped a lot, thank you

  • @awiseman93
    @awiseman93 Před 3 lety +3

    Immediately goes to google “Is glass a solid”

  • @OldSoulClimber
    @OldSoulClimber Před 3 lety +4

    I usually love the science videos but this one was oversimplified and I didn't feel like I learned anything. Still fun, just less attention to detail made it not as good.

  • @shfity5
    @shfity5 Před 3 lety

    Not entirely sure how I’ve missed this channel, what with my crippling CZcams addiction, but I like your stuff. Thanks for the content.

  • @acs197
    @acs197 Před 3 lety +1

    After highschool I worked at Eastman Kodak in Rochester, NY. Great experience overall. I worked with film emulsions quite often in very low-light conditions. The whole facility I worked in was like something out of a movie. Just so different from every day work. Still the best job I've ever had.

  • @faraanhadi
    @faraanhadi Před 3 lety +15

    You know hes a youtuber when he records in his underwear

    • @tissuepaper9962
      @tissuepaper9962 Před 3 lety +5

      Those aren't underpants. They're shorts. I believe I have the same pair from a brand called Crown & Ivy. Like $15 per pair at Belk or something like that, super good deal.

    • @jasminelee3935
      @jasminelee3935 Před 3 lety

      Dad shorts dad shorts

  • @cheemis6152
    @cheemis6152 Před 3 lety +14

    Next video: "Why I season my emulsion and not my steak"

    • @kushieman1608
      @kushieman1608 Před 3 lety

      Why i salt my stove and not my steak

    • @csar07.
      @csar07. Před 3 lety

      Why I emulsify my steak and not my season.

  • @genobaxter9271
    @genobaxter9271 Před 2 lety

    Thank you Adam.
    Your delivery…
    Excellent!

  • @analiva
    @analiva Před 3 lety +1

    As a Food Scientist myself, I really enjoy your videos! Food ❤️Science

  • @ashot2904
    @ashot2904 Před 3 lety +9

    Get your before a million ticket here

  • @thatchers
    @thatchers Před 3 lety +14

    No one
    Adam in 2020 :I’m not above pointless Nerdery and as your watching this in don’t think you are either

  • @thomassmith6742
    @thomassmith6742 Před 3 lety

    Fascinating stuff as always, Adam!

  • @baileyedwards615
    @baileyedwards615 Před 3 lety

    One of your best videos yet man, love how you include science with your videos

  • @Loopysoloist
    @Loopysoloist Před 3 lety +3

    For those curious about his reference to glass: a window pane, after many years, will be thicker at the bottom than it is at the top. This would imply that glass is a viscous liquid, since it's flowing downward with gravity. Just... very very slowly. I don't know if there's an consensus on if it qualifies as a liquid or not, but it's been under debate for a long time.
    That's all a naming technicality though. It's like "is water wet."

    • @hendrixinfinity3992
      @hendrixinfinity3992 Před 3 lety +1

      Nope. As I mentioned in my comment "old windows are thicker at the base but this is because of inconsistencies in the process of creating glass back then, not because it flows or whatever. An amorphous solid is one which changes from hard/brittle to rubbery/malleable when heated, not one where it toes the line between solid and liquid, like a non-Newtonian fluid.
      "

    • @Loopysoloist
      @Loopysoloist Před 3 lety

      @@hendrixinfinity3992 Ah, well there you go.

  • @ThisguyQuake
    @ThisguyQuake Před rokem +3

    Came here after watching the menu

  • @jadduck
    @jadduck Před 3 lety +1

    Adam's transitions into his sponsors are so flawless that I'm constantly on the edge of my seat lol

  • @TorqueBow
    @TorqueBow Před 3 lety

    That was the cleanest sponsor spot transition I’ve ever seen. Good on you, Adam. Thank you for being you.

  • @sebastiansullivan1004
    @sebastiansullivan1004 Před 3 lety +6

    First!!!!

  • @brooksington4696
    @brooksington4696 Před 3 lety

    Fascinating stuff! Love your videos Adam.

  • @pangaeuspress
    @pangaeuspress Před 3 lety

    You're always informative, but this video was really a powerful emulsional experience, too.

  • @mikeziter501
    @mikeziter501 Před 2 lety

    Wow, Thanks! Informative, engaging, and well edited/well put together!