PokeVideoPlayer v23.9-app.js-020924_
0143ab93_videojs8_1563605_YT_2d24ba15 licensed under gpl3-or-later
ImmersiveAmbientModecolor: #c8bfa3 (color 2)
Video Format : (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: 140 ( High )
PokeEncryptID: fd56d48b77f708397b47958467b23a1041b936225852a90ccf56b9aa5a89bd53971f1c5e860928b66a255323850941d4
Proxy : eu-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1732246581464 - unknown on Apple WebKit
Mystery text : Wk1DZlZQT2JzUDAgaSAgbG92ICB1IGV1LXByb3h5LnBva2V0dWJlLmZ1bg==
143 : true
18,715 Views • Dec 21, 2023 • Click to toggle off description
Sources:
www.sciencedirect.com/science/article/abs/pii/S146…
lpi.oregonstate.edu/mic/food-beverages/garlic#orga…
issuu.com/barkercollege/docs/2021_science_journal/…)
www.sciencedirect.com/topics/nursing-and-health-pr…
www.seriouseats.com/ask-the-food-lab-why-does-my-g…
pubs.acs.org/doi/epdf/10.1021/jf051980f
Views : 18,715
Genre: Science & Technology
License: Standard YouTube License
Uploaded At Dec 21, 2023 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.961 (14/1,430 LTDR)
99.03% of the users lieked the video!!
0.97% of the users dislieked the video!!
User score: 98.55- Masterpiece Video
RYD date created : 2024-07-13T11:11:34.733907Z
See in json
37 Comments
Top Comments of this video!! :3
love this video as a chemist. Allicin is by the way the reason the Allyl group is called that.
19 |
Chemistry always amazes me
8 |
I love everything about this woman
2 |
I’ve made a garlic sauce with lemon juice before and was so confused when there were blue pieces of garlic in the final product, now I know
1 |
At the 0:18 mark, Alex says, "The alliinase chops up the ALLICIN creating thiosulfanates." It should be, "The alliinase chops up the ALLIIN creating thiosulfanates."
Also, "thiosulfinate" is spelt incorrectly as "thiosulfanate" at the 0:21 mark which is a little bit amusing because it is spelt correctly at the 0:18 mark.
2 |
The other day I was frying some sliced red onion and wanted to try speeding up the Maillard reaction process by adding a little bicarb soda to make it more basic, and my red onions started turning a dark bluish green, almost black 🤔 When I later added beef stock and a couple of other things, they turned purple again. Can red onions act like indicators similar to red cabbage
4 |
Not so winding road, it fit into one yt short. Very nice!
1 |
I like the chemical explanation behind the phenomena. Keep it up 😊
|
Why do egg yolks turn blue when you overcook them when hard-boiling?
|
Looks green here, not blue. Hm???
4 |
Smurfs must be feeding on this😂😂
3 |
Okay, good to know, I definitely didn't double check my homemade pickled garlic, glad to know the color was neutral.
|
I get a similar effect with fresh chopped ginger! I wonder if it is a related mechanism?
|
Can you steam distill off the pyrole?
|
Also Isoallin is involved
|
Reminds me of the man who drank so much colloidal silver he turned himself blue!
|
But then boiling it changes the texture of it. Blue garlic is not a problem to be honest.
|
My tofu also turned blue when it sat open a few days but I assume that wasn't safe to eat
|
looks green to me
|
@andrewhaychemistry
11 months ago
And you've just given me a great idea for an end-of-term experiment tomorrow. You're a star, thanks.
33 |