Low key I was expecting him to be like “I don’t have a centrifuge but I do have some test tubes, safety goggles, some string, tape, and a good circle-swinging arm”
"Good evening, I'm your molecular gastronomy chef NileRed. Tonight I'll be serving a Deconstructed Milk, with Lactose Precipitate, Denatured Casein Purée, and a Lactoglobulin Foam, finished off with some Ethanol Bitters. Bon appétit!"
Try making testosterone or estrogen from cholesterol from some food source...I know our bodies do it with enzymes but it would be cool to see how a chemical method is used to achieve the same result...
@@NileRed dude, please make a video explaining the chemistry of cheese, yogurt, and butter making. I truly have no idea how milk can be turned into so many different things? If milk fats get turn to butter, then where does cheese fat come from?
I am an educated(fairly) middle aged man. Dude, this video answered a ton of questions that bugged me since childhood, but all the infos on it were too dumbed down to be useful or too hardcore bio-chemistry for me to comprehend . You balanced it just right! Thanks!
Thank you SO MUCH for leaving in that take where you dropped the milk. I found that **UNREASONABLY** funny for some reason and I rewatched it several times and laughed so hard my abs hurt
Great video, mate. I've only caught a few of your videos and they are all clean, clear, and very educational. props. You are defiantly on the good side of the RUclips world.
Thank you NileRed for taking my request. And if not and this was coincidence, then I am happy to see that you've made a video of milk's building blocks. :)
Just putting it out there. I was allergic to Casein for a good chunk of my childhood, and since I was a 90s child, the only non-animal milk I had access to was Potato milk, which was dehydrated and bought in bulk. My childhood kind of sucked.
whoeveriam0iam14222 you are full of chemicals, I am full of chemicals, everyone and everything is full of chemical(s). And that's why chemists rule the world 😜 haha.
could you do a video about the physical properties of cheese and how they're influenced by their chemical makeup? it's really interesting how very basic differences in chemistry are responsible for vastly different physical products e.g. the difference between something like feta and something like cheddar - texture, melting point, etc
He used to have a strong distaste for drinking skin milk that was flavored with strawberry syrup which is some Canadian thing about Justin Trudeau or some shet and he used it to gomad and lost a buncha weight and became this skinny black boy we all now and loved today
This is really cool! I'm always looking for chemistry that I can do with the kids that isn't dangerous and can highlight what every day things are made of. PLEASE do more like this!
@NileRed I think in the future, using light blue, or gray paper to display the powders would significantly increase their visibility. You're making me appreciate chemistry. Thank you.
I'm sorry but you have missed out. You see, I have already released the alpha-galactose, something which your beta-galactose will never be able to overcome. BTW, alpha-galactose is a real thing. I think it's found in read meat as the monomers of galactose-alpha-1,3-galactose
You should revisit this and separate everything, including the fat and your new laboratory. It would be really cool to see all the compounds separated, side-by-side so people can see what actually is inside of the milk they drink.
Awesome videos as always! This one was quite simple, tedious but simple; I thought casein was harder to isolate. Maybe you could show the process to make bioplastic out of casein; would be great to know since it is climbing ranks y the mass-production industry of bioplastics. Also, nice website!
This was great. I like all your videos, but it's nice to see one about something common that chemistry illiterates like me can relate to. Also, thanks for taking one for the team by trying your rebuilt milk.
Seeing you talk on camera is disorienting; you've scrubbed the audio (or so excellently dubbed your own footage) that the lack of reverb makes it seem like you're in an anechoic booth.
Hmm, I wasn't disoriented. I can hear some room reverb. It is pleasantly low, though - having shelves and shelves full of objects of different shapes and sizes mimics the wall treatments in recording booths. 🙂
Very nice video as always! This is also interesting for me, because I could extract Casein from milk and leave most of the lactose out. I'm not really lactose intolerant, just a little.
I'd love for you to do this with Coke. I hear about the high sugar levels and it would be neat to see it come out of the solution along with the other ingredients. Merci pour votre effort et le entertainment!
I saw many u tube chemistry channel , but I love this channel. I wished if one day I could meet u personally. I really love your procedure . I learnt more seeing these videos, than reading my chemistry books.
16:25 "It was especially horrible, because some of the bittering agent used in the ethanol was passed on to the lactose." So when Nigel first started the ethanol step, I was wondering if he was using food-safe reagents & solvents, considering his penchant for drinking plastic glove soda and urine sweetener. I actually didn't know there was such a thing as lab ethanol with a bittering agent. I was under the assumption that denatured alcohol was the only option-a solvent I have always been hesitant to use for certain applications, considering the toxicity of methanol. You know, things that aren't really meant to be consumed, but I might want to taste anyway lol.
Laurence Englebert horrible food, bad for the rivers, bad for animal welfare, bad for climate change, bad for your health. National cheese day was probably invented by industry, was it?
I thought I was watching a milk commercial there for a minute. You never have any real surprises in your videos. So it's kind of funny that the milk, probably one of the least most dangerous chemicals in your lab besides water, would splash out of the beaker.
This is actually the most useful comment here and way more useful than the video... I learned so damn many things... Caseineistat! How could we don't see this? You sir just discovered a new material on the periodic table we never saw coming! I SAY! GET THIS MAN A NOBEL PRIZE!!!
I see: milk NileRed sees: Vitamins: vitamin B12, vitamin B6, folate, choline, vitamins A, D, E, and K Proteins: casein and whey Minerals: calcium, magnesium, phosphorus, potassium, sodium, zinc, and selenium Fats: triglycerides Sugars: glucose and galactose
5:40 You just answered a question I've wondered about! I've noticed that adding lemon juice to milk will make it clot. I've wondered why for YEARS. Now I finally know.
Ask any qualified animal agricultural scientist why somatic cell counts in the milk of modern dairy cows, and unless they're very bad at what they do or incredibly dishonest, they'll tell you its no conspiracy that this is the result of mastitis, resulting from intensive selective breeding for animals with bigger and bigger udders. Something like 50% of our country's dairy cows suffer from the disease, and the high levels of somatic cells found in the milk are hardly a secret. The avg cell counts are normally published regularly by the dairy industry itself, and they know very well that the high prevalence of udder infection among dairy herds is behind this. The industry is not only an absolute stain on all of us who allow it to go on operating like this, but it is scientifically demonstrably so!
Strange question, but may I know the job you have Nile? I'm interested in getting into a Chemical Engineering job. but I also am thinking about just a general chemist. I'm VERY interested in chemistry and am having a hard time choosing what I want to do. I want to work in a lab working with pharmaceuticals and figuring out how to make them more effective to help people and would like to take it big scale as well,but I'd prefer lab work.
Bromine35 sounds like you want to study chemical synthesis, so an academic master in chemistry; maybe try your hand at a phd! as a chemical engineer, you will typically mostly work on scale-up, a lot of those jobs are in polymers. you should also know that lab-jobs at that level are rare. you'll probably be leading a small team or something. if you really want to do lab work (not necessarily as fun as it sounds, mind) you might be better off with a "professional bachelor". just my 2cents ^^
mmmhorsesteaks Thanks for the advice, and trust me I'm already planning for the long haul of a Phd, going to try for all area's of Chemistry (Organic, Analytical, Physical, Inorganic, and Biochemistry) and make myself marketable. My main ones I'll be going for is Organic and Analytical. (yes I know going to be in college forever and hoping to get a good scholarship have a 3.6 GPA and going for a 33 on ACT)
In germany we don't say "Milk is a nutricionally complete food that contains almost everything that is needed for survival and growth", we just say "Milch ist Gift!" and i think it is beautiful!
The first minutes of the video already explained why most of the protein supplements are made of whey (mostly). Also gave me an idea to try and serve some milk to plants as fertilizer. At least it has phosporus and potassium.
When I was a kid I looked at the milk container and saw 2% milk. So I always wondered what the other 98% of the liquid was. I actually thought milk was just suuuuuuper watered down something else.
@@mycelia_ow not all that much estrogen. And not particularly bioavailabile, considering that studies have not shown much of an impact on human hormone balances from milk. Although a small shift is likely.
Can you try breaking down the lacose with lactase? It should give you some sugars that taste pretty nice (if a bittering agent isn't there). This is why lactose-free milk works really well in making a cappucino. You'd have to make lactase first though...
I need more of these. I'm in Culinary school & my nutrition teacher tells us about this sort of thing because we look at the chemical structure of food. Also other classes I guess.
The way he said "so before i let you guys go.", felt like i was back at school. Not lying kinda triggered me, because nth good ever happens when my teacher said that, and lowkey waiting for homework to be given.🥲
Binge watching your videos at 2 am and when you dropped the milk carton I cried because I thought it was so funny. I guess I just cried over spilt milk.
You can throw a tablespoon of vinegar in a cup of milk to make a good substitute for buttermilk when cooking. It's not exactly glacial acetic acid concentration, though, so it doesn't have quite as intense an effect, but it does make it a little lumpy.
Low key I was expecting him to be like “I don’t have a centrifuge but I do have some test tubes, safety goggles, some string, tape, and a good circle-swinging arm”
if it works it works
what minute?
@@borisgraell 2:52
But you only low key thought that. You didn’t high key expect him to be like…
Kiwami Japan made a homemade centrifuge with basically just wood and I think rope
"Good evening, I'm your molecular gastronomy chef NileRed. Tonight I'll be serving a Deconstructed Milk, with Lactose Precipitate, Denatured Casein Purée, and a Lactoglobulin Foam, finished off with some Ethanol Bitters. Bon appétit!"
"It tastes horrible! Who cooked this stuff? This is barely even palatable!"
Don't forget the alka-seltzer!
bone apple tea *
Bone smack the teeth
DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿ DanHarkless ﴾Halloween videos, YTPs, & more﴿
Casein? No whey!
Matthew Godfrey Plz stop
My brodas, he has found de whey
And this is how they make "cheddar cheese" folks! ha-ha
By the way, "Got Milk?" xD
Lol
GYM BRAHHHH
NileRed: What is milk?
Vsauce: What IS?
Me: What?
Baby don't hurt me
Don't hurt me
No more
Ha ha
That’s an old meme
Me: ?
@@algorythmis4805
Baby I hurt you
I hurt you
Much more
2:30 I love it when you tube presenters leave their bloopers in.
Try making testosterone or estrogen from cholesterol from some food source...I know our bodies do it with enzymes but it would be cool to see how a chemical method is used to achieve the same result...
He'd catch a content strike for showing the process of testosterone synthesis, but he's okay if he shows estrogen's.
Testosterone is a anabolic compound and is illegal
This is so cool
@@kegjnote Why???
@@fanimeproductionst.v.3735 but in the end I was just making a joke.
The nonchalant drop at 2:25 cracked me up. Nice vid nilered
ha thanks
Good to see your face again too!
Yep, in that same scene he's also got some B.S. (bullshit) on the upper right corner shelf. he-he
Hey... it works for LinusTechTips. =P
@@NileRed dude, please make a video explaining the chemistry of cheese, yogurt, and butter making. I truly have no idea how milk can be turned into so many different things? If milk fats get turn to butter, then where does cheese fat come from?
I am an educated(fairly) middle aged man. Dude, this video answered a ton of questions that bugged me since childhood, but all the infos on it were too dumbed down to be useful or too hardcore bio-chemistry for me to comprehend . You balanced it just right! Thanks!
Thank you SO MUCH for leaving in that take where you dropped the milk. I found that **UNREASONABLY** funny for some reason and I rewatched it several times and laughed so hard my abs hurt
Leaving a comment, so you can laugh at it again :)
5:19 my dude's making c h e e s e
An ominous figure appears in the skies wearing a dairy cow outfit and milk bottle accouterments. "I am Galactose - Devourer of Whey!"
😂😂😂😂
Aka Galactose - the intolerant
Great video, mate. I've only caught a few of your videos and they are all clean, clear, and very educational. props. You are defiantly on the good side of the RUclips world.
Thanks!
Thank you NileRed for taking my request. And if not and this was coincidence, then I am happy to see that you've made a video of milk's building blocks. :)
Just putting it out there. I was allergic to Casein for a good chunk of my childhood, and since I was a 90s child, the only non-animal milk I had access to was Potato milk, which was dehydrated and bought in bulk. My childhood kind of sucked.
I love it when he makes something edible, tastes it, and it invariably ends up tasting horrible. LOL
Ok kiddos, so the major lesson here is to get your solvent from the liquor store if you might end up eating the experiment. lol
+Atlas WalkedAway haha well it would have tasted bad anyway.
+NileRed You're totally right. I just saw an opening for my dry ass humor and pounced. lol
Ethanol...Dry :)
If you're going to taste stuff you should film yourself doing it
Kappa
wow it's so full of CHEMICALS (they even have scary scientific names)
whoeveriam0iam14222 you are full of chemicals, I am full of chemicals, everyone and everything is full of chemical(s). And that's why chemists rule the world 😜 haha.
I want serotonin lmao xD chemicals scientific things
What is happening here?
Me: What the hell, milk isn't organic, it's full of chemicals!
Monsanto: *slow clap* So you got it alll figured out...
asdasd asdasd More like
Monsanto: Slow clap... now we're gonna sue you into oblivion. That's right. We patented milk.
Wait. NileRed isn't actually red?
and neither from egypt! :O
But he does have his own custom-labeled beakers.
no he's NileYellow
Rutuj Gavankar he is, very very lightly
He is on the inside, and that's all that matters.
2:26 Thanks for leaving this in. I too decided on a chemistry major because I'm hopelessly discoordinated
You're such as a legend! Thanks a lot for the informative and fun experiment :)
could you do a video about the physical properties of cheese and how they're influenced by their chemical makeup? it's really interesting how very basic differences in chemistry are responsible for vastly different physical products e.g. the difference between something like feta and something like cheddar - texture, melting point, etc
Nice one! More interesting than I thought initially!
Glad you ended up liking it!
NileRed dude your videos are awesome for catching up on chemistry classes
Astral Chemistry I thought the same thing. Definitely a great video, though!
"what is milk even made of dude?" "how high are you??" "yes."
Your voice is so soothing dude!
Ayy
This video hits different if you understand Nigel's relationship with milk.
gonna need an explanation on this one chief
@@arsenicuu gonna have to watch the safety third podcast for that one chief.
He used to have a strong distaste for drinking skin milk that was flavored with strawberry syrup which is some Canadian thing about Justin Trudeau or some shet and he used it to gomad and lost a buncha weight and became this skinny black boy we all now and loved today
@@keard558 became this WHAT 😭
@@deripfina jus spittin tha fax jac
You must've owned organic chem in school.
daniel dermont exactly cuz no one else is doing this. he is a pioneer.
.
.
.
.
if you can make chocolate from vanilla then you've got my vote
Unfortunately I cant :(
So make gold from lead
He'd probably need a particle accelerator to make gold from lead...
@@julienhennequart33 OOF
@@NileRed can you make vanilla out of chocolate?
This is really cool! I'm always looking for chemistry that I can do with the kids that isn't dangerous and can highlight what every day things are made of. PLEASE do more like this!
2:24 is exactly why I love NileRed
Thank you for presenting the chemical formulas !
@NileRed I think in the future, using light blue, or gray paper to display the powders would significantly increase their visibility. You're making me appreciate chemistry. Thank you.
+Gunnar Ross you are right. I wanted to show how "white" they were because some were slightly yellow. It didn't really turn out well though
16:23 "Just for fun I decided to taste the milk to see what it was like"
Famous last words
Now that I've found the Ultimate Artifact I will release the most ancient terror the universe has ever seen....BETA-GALACTOSE!
I'm sorry but you have missed out. You see, I have already released the alpha-galactose, something which your beta-galactose will never be able to overcome.
BTW, alpha-galactose is a real thing. I think it's found in read meat as the monomers of galactose-alpha-1,3-galactose
This is the most underrated comment thread on RUclips
You should revisit this and separate everything, including the fat and your new laboratory. It would be really cool to see all the compounds separated, side-by-side so people can see what actually is inside of the milk they drink.
I think if he made it today he'd be like "but anyway, i bought a $5000 centrifuge"
Awesome videos as always!
This one was quite simple, tedious but simple; I thought casein was harder to isolate.
Maybe you could show the process to make bioplastic out of casein; would be great to know since it is climbing ranks y the mass-production industry of bioplastics.
Also, nice website!
Someone else mentioned the casein idea. Ill look into it. I think I will do cellulose bioplastic first though.
+NileRed Doesn't the gelatinization of cellulose occur at a really high temperature (600oC in water)? Or are you going to use a different method?
This is going to ruin milk for me isn't it.
Hopefully not!
Facereveal wow
nope. he did 2 like this before
NileRed lol I love your content keep up the good work.
The fact that you are not a infant should be enough to ruin milk for you....never mind that cow milk is food designed for a baby calf.
This was great. I like all your videos, but it's nice to see one about something common that chemistry illiterates like me can relate to. Also, thanks for taking one for the team by trying your rebuilt milk.
I am glad you liked it!
This is exactly how I want my science projects in school go
More food science videos would be great! Really enjoyed this one.
Seeing you talk on camera is disorienting; you've scrubbed the audio (or so excellently dubbed your own footage) that the lack of reverb makes it seem like you're in an anechoic booth.
I guess it has been scrubbed. Definitely not dubbed. The audio will get better with coming videos as I learn how to do it properly
Hmm, I wasn't disoriented. I can hear some room reverb. It is pleasantly low, though - having shelves and shelves full of objects of different shapes and sizes mimics the wall treatments in recording booths. 🙂
Very nice video as always! This is also interesting for me, because I could extract Casein from milk and leave most of the lactose out. I'm not really lactose intolerant, just a little.
true, most of it is gone. but there is still some. As long as you arent super intolerant, it is fine!
@@NileRedthat makes sense to me
Four years later, that milk drop and brief pause are still the most hilarious thing ever.
He looks 5 years into the future and he has all the centrifuges a man could need. Congrats very good work, hope you get even more. Love your content.
I never want to see you in a kitchen doing a cooking show.
Ha Ha😂😂😂
That's exactly what I want from him.
@@zemyla yes
And so, Nile Blue was born.
Remember to thank mr skeltal for good bones and calcium!
somebody got it
Doot
doot
I'd love for you to do this with Coke. I hear about the high sugar levels and it would be neat to see it come out of the solution along with the other ingredients. Merci pour votre effort et le entertainment!
The most entertaining part has got to be his face when he dropped the milk on camera HAHAHAHAHH
Then he just continued normally as if nothing happened
"I am going to be separating som mil- *drops* milk"
I saw many u tube chemistry channel , but I love this channel. I wished if one day I could meet u personally. I really love your procedure . I learnt more seeing these videos, than reading my chemistry books.
16:25 "It was especially horrible, because some of the bittering agent used in the ethanol was passed on to the lactose."
So when Nigel first started the ethanol step, I was wondering if he was using food-safe reagents & solvents, considering his penchant for drinking plastic glove soda and urine sweetener.
I actually didn't know there was such a thing as lab ethanol with a bittering agent. I was under the assumption that denatured alcohol was the only option-a solvent I have always been hesitant to use for certain applications, considering the toxicity of methanol. You know, things that aren't really meant to be consumed, but I might want to taste anyway lol.
2:26
**drops the milk**
**picks it up**
**casually continues speaking like nothing happened**
**doesn't cut it and replace it with another take**
NileRed would probably be as good at poker as he is at chemistry.
he's a natural quite refreshing to see it, unlike other RUclipsrs.
Good timing! It is national cheese day here in France. Did you know that or was it just a coincidence?
total coincidence
i didn't even know there's a "national cheese day" in this planet.
btw, you profile pic matches perfectly.
Everyday is cheese day.
Laurence Englebert horrible food, bad for the rivers, bad for animal welfare, bad for climate change, bad for your health. National cheese day was probably invented by industry, was it?
NileRed's Milk Problem.
I like that you show experiments that are both dangerous and totally safe to replicate!
The context of this video changes drastically after watching the safety third podcast
You got personalized glassware? Nice :D
Awesome video, love it! I was also curious if milk could be made back into milk after extraction and what it would taste like.
I thought I was watching a milk commercial there for a minute. You never have any real surprises in your videos. So it's kind of funny that the milk, probably one of the least most dangerous chemicals in your lab besides water, would splash out of the beaker.
Excuse you, water can be very dangerous. :P
You can drown, yes.
2:24 I'm not sure why but this is pure gold for me
I’d like to see this dude try to create spider silk
This is honestly interesting to me
As a Swedish person that drink half a gallon of milk a day I see this video as a love letter. Thank you!
Caseineistat
This is actually the most useful comment here and way more useful than the video... I learned so damn many things... Caseineistat! How could we don't see this? You sir just discovered a new material on the periodic table we never saw coming! I SAY! GET THIS MAN A NOBEL PRIZE!!!
that is what cross my mind every time i saw casein in my biology book.
you man... just saved the worpdfrom nuclear destruction.
LUL Thats what I thought too
I don’t get the joke.
This video is really good, I appreciate your efforts. Thank you!
your vids are always so interesting!!! thanks for taking the time to make them!!
Simple answer: Calcium Sauce.
more like a juice maybe
BONE JUICE
Calsawse
Im gonna save up this video for tmrw for when i know that ill be rly high so i can truly enjoy it
Cant wait tbh :)
hey, are you a chemistry student or hobbyist only?
Hobbyist technically
NileRed Did you study chemistry?
NileRed nice...I'm a med student, but I also love organic chemistry. My dad was a chemistry student decades ago and is now a hobbyist.
HeavyProfessor, he has said before he has BSc. in biochemistry
Humberto Castro thanks
I see: milk
NileRed sees:
Vitamins: vitamin B12, vitamin B6, folate, choline, vitamins A, D, E, and K
Proteins: casein and whey
Minerals: calcium, magnesium, phosphorus, potassium, sodium, zinc, and selenium
Fats: triglycerides
Sugars: glucose and galactose
I mean... he has a degree in biochem so, yea
5:40 You just answered a question I've wondered about! I've noticed that adding lemon juice to milk will make it clot. I've wondered why for YEARS. Now I finally know.
Hope you don't mind me asking, but what was your most expensive experiment?
+Genga Gengar-r maybe the gold one? Or when I made soap (video will be posted next month)
Now we wait for all the conspiracy theorists.
Ask any qualified animal agricultural scientist why somatic cell counts in the milk of modern dairy cows, and unless they're very bad at what they do or incredibly dishonest, they'll tell you its no conspiracy that this is the result of mastitis, resulting from intensive selective breeding for animals with bigger and bigger udders. Something like 50% of our country's dairy cows suffer from the disease, and the high levels of somatic cells found in the milk are hardly a secret. The avg cell counts are normally published regularly by the dairy industry itself, and they know very well that the high prevalence of udder infection among dairy herds is behind this. The industry is not only an absolute stain on all of us who allow it to go on operating like this, but it is scientifically demonstrably so!
@@mattw3340 If you have never ate a pound+ of hamburgers with a tall glass of milk you just couldn't understand why nobody cares
@@AgniFirePunch I've probably done that , wasn't always vegan
@@mattw3340 if you had you wouldnt care
meat is good and we are the most advanced species for a reason so
Strange question, but may I know the job you have Nile? I'm interested in getting into a Chemical Engineering job. but I also am thinking about just a general chemist.
I'm VERY interested in chemistry and am having a hard time choosing what I want to do.
I want to work in a lab working with pharmaceuticals and figuring out how to make them more effective to help people and would like to take it big scale as well,but I'd prefer lab work.
Bromine35 sounds like you want to study chemical synthesis, so an academic master in chemistry; maybe try your hand at a phd! as a chemical engineer, you will typically mostly work on scale-up, a lot of those jobs are in polymers. you should also know that lab-jobs at that level are rare. you'll probably be leading a small team or something. if you really want to do lab work (not necessarily as fun as it sounds, mind) you might be better off with a "professional bachelor". just my 2cents ^^
Right now, youtube is actually what i am doing
mmmhorsesteaks
Thanks for the advice, and trust me I'm already planning for the long haul of a Phd, going to try for all area's of Chemistry (Organic, Analytical, Physical, Inorganic, and Biochemistry) and make myself marketable. My main ones I'll be going for is Organic and Analytical. (yes I know going to be in college forever and hoping to get a good scholarship have a 3.6 GPA and going for a 33 on ACT)
Ah, well thank you anyway for your reply Nile =)
how is your chem degree going?
In germany we don't say "Milk is a nutricionally complete food that contains almost everything that is needed for survival and growth", we just say "Milch ist Gift!" and i think it is beautiful!
You have actual beakers with NileRed printed on them? You are the man.
Milk -> Tryptophan -> Tryptamine? NileRed you should do go through the process of making Tryptamine from Milk!
rbn He probably wouldn't do I think you could turn it into DMT fairly easily, and you know how he is about drugs.
Better question: Is cereal soup?
OrangeC7 cereal is salad, milk is salad dressing
"What the heck is this!?"
-Michael Stevens
Nilered: "most of the protein in human milk is whey"
me: is that why we don't make human milk cheese?
sounds like it'd be perfect for ricotta though
@@dma93-ch Mother's ricotta
Damn it now I want to know what that taste like
The first minutes of the video already explained why most of the protein supplements are made of whey (mostly). Also gave me an idea to try and serve some milk to plants as fertilizer. At least it has phosporus and potassium.
According to the ingredient list: *m i l k*
I Love how many people comment about an 18 minute video when just passed 2 since it was upload.
They must watch it in fast forward
2.0 speed ftw
Short answer: Milk is made out of...
Milk. Yes, it is that simple.
its made out of a bunch of white powders
Javeera F *police sirens going off in the distance*
Raise your Kappa 's
ϰ
I learn more from NileRed than I have learned in my entire life from chemistry lessons.
When I was a kid I looked at the milk container and saw 2% milk. So I always wondered what the other 98% of the liquid was. I actually thought milk was just suuuuuuper watered down something else.
I think it is made from the tears of vegans
And a whole lot of estrogen
@@mycelia_ow not all that much estrogen. And not particularly bioavailabile, considering that studies have not shown much of an impact on human hormone balances from milk. Although a small shift is likely.
I love you uuuu
The way you say vitamins is triggering me
Why? Are you one of them Bri’ish people?? ☕️ 🇬🇧
What is milk? Baby don’t curd me, don’t curd me! No more!
I love Casey-Nate. Such good people.
It's not chocolate. I don't care.
Can you try breaking down the lacose with lactase? It should give you some sugars that taste pretty nice (if a bittering agent isn't there). This is why lactose-free milk works really well in making a cappucino.
You'd have to make lactase first though...
I need more of these. I'm in Culinary school & my nutrition teacher tells us about this sort of thing because we look at the chemical structure of food. Also other classes I guess.
Chemistry is so fun and beautiful.
Oh you live in Montreal? Sweet! I'm moving to Montreal in November this year.
The way he said "so before i let you guys go.", felt like i was back at school. Not lying kinda triggered me, because nth good ever happens when my teacher said that, and lowkey waiting for homework to be given.🥲
Binge watching your videos at 2 am and when you dropped the milk carton I cried because I thought it was so funny. I guess I just cried over spilt milk.
Your videos are relaxing man
You can throw a tablespoon of vinegar in a cup of milk to make a good substitute for buttermilk when cooking. It's not exactly glacial acetic acid concentration, though, so it doesn't have quite as intense an effect, but it does make it a little lumpy.