hmmm..i was in china recently and they show a pretty cool reaction with green tea.. first, iodine was added to a cup of rice to give it it's dark blue color..green tea (or the polyphenol extracts) were added in to the solution. somehow, the iodine decolorises, giving a colorless solution. I'm guessing that it had to do with redox reaction but inorganic chemistry is not really my cup of tea.
If you are a coffee drinker, make sure you pack some coffee in your bag before going to China or Korea. Most of the hotel only have tea bags in the room.
in 1979, he was appointed to a Lectureship in the Department of Chemistry at the University of Nottingham. Promotion to Reader in Inorganic Chemistry and then to Professor of Chemistry followed in 1985 and 1991 respectively. In addition to his chair in Nottingham, Professor Poliakoff is an Honorary Professor of Chemistry at Moscow State University. From 1994-99, he held an EPSRC/Royal Academy of Engineering Clean Technology Fellowship at Nottingham.
A lot of people from coffee-based cultures (including the US) don't seem to use water that's hot enough, IMO. You need to have everything ready so you can pour the water onto the tea while it's still just about boiling. I think starting with a pre-warmed pot or cup to keep the initial temperature up helps too, but sometimes that's just too much hassle.
I sympathize with him. I'm a Brazilian who hates coffee and was never able to drink it without a grimace. This is far more serious and more socially embarrassing than not drinking tea in Britain. In Brazil, they don't offer you coffee, they bring you a cup without asking, they drink coffee all day and night, people can't sleep WITHOUT their last cup (and nobody ever heard that decaf even exists), and a cup is a pretext for everything. I'm seen as a weirdo, an alien from outer space and a socially inconvenient person, if not deserving to have my citizenship revoked and be shot for high treason!
Watching all of your videos is like talking to an old friend! Your channel is my favorite for many reasons. Interesting, intelligent and humorous! Congrats on your Knighthood by the way!
ok @Obsidian Wing, I get that English isn't your first language, but whatever it sais on the box, "fruit tea" isn't tea, it's an "infusion". Tea is an infusion specifically of Carmelia Sinensis!
For experimentation purposes, would we be able to see a follow up video on this where you all put acids in teas? Sulfuric, nitric, aqua regia, etc. It would be interesting to see how the tea reacts to them.
tea can show different colour with both acids and bases.we use green tea with salt and milk and is commonly known as noon chai{salted tea} in our language. we prepare this tea with water,green tea leaves and sodium bicarbonate and heat it for one hour .sodium bicarbonate increases it colour{blackish} and taste. besides this if we add well water then no need of sodium bicarbonate to increase its colour and taste, but with rain water we always use sodium bicarbonate for colour and taste.
If I remember correctly, tea from the tea plant (Camellia sinensis) is just called tea, where as a tea brewed from another plant (like mint, rooibos etc.) are called tisanes.
Must thank you for bringing green tea to my attention, kind of wrote it off before watching your videos, now I absolutely love it while working on my maths work and coding, nice and calming.
Interestingly, I always put ice in my cup of tea and it cracks almost explosively, but doesn’t crack in plain boiling water! Also I like to put my milk in first- it tastes stronger. I’m ten years old and I LOVE chemistry so much I watch Periodic Videos at 3am 😴
Young Musgrove, make sure you get yourself a steady sleep pattern when you are trying to learn things in detail. Your brain does a lot of the work of creating long-term memories while you are asleep. With disrupted sleep you will forget things you should remember. And use the blue light filter on any mobile devices you may be using as blue light suppresses melatonin production which is necessary for getting off to sleep.
I love that you were talking about how people swear that milk before tea or after tea makes it stronger and then i thought you were going to explain which one was correct but you just said 'i don't have a position on this. I don't like milk'
I was waiting for his explanation too, but the statement didn't disappoint, Milk in Tea is disgusting, for me, save it for the Coffee lol Earl Grey with lemon and just a bit of sugar is all ya need.
Yes they are different. The Swiss Water method basically lets the beans soak in a hot water solution releasing the caffeine along with many other solids in the coffee such as carbohydrates and so forth. Those beans are discarded and the water solution is filtered to remove the caffeine. Then more coffee beans are added to the same solution and only the caffeine is extracted out since the other "ingredients" are still in the water like saccharides and so forth.
Heh, this video pretty much summed up my entire day today... having a cuppa tea, doing some Chains Rings and Spectrometry revision, before I leave for China this weekend.
There's another lemon and tea (well, not really) related reaction: adding lemon to herbal tea (e.g. mint), adding lemon juice makes it go clear I read a little on this, is it really a precipitation reaction of chlorophyll, or is something else going on?
Apparently it does! As far as I can tell from a mayoclinic page and other sources the caffeine content of tea is quite variable but usually black tea has more caffeine than green tea. Just for the record.
I am in doubt whether to like or dislike this video - actually I'd like to do both! I like it because it has to do with tea of which i drink a lot every day. And by the way, I'm an Earl Grey drinker, and I normally use a little milk. I don't like green tea very much. What I don't like about this video is that it's addressing several questions and really not answering any of them. Please let's have the answers! And I have two questions: 1) I kept some green tea in a plastic container, but the inside surface was somehow corroded by the tea. What could have caused it? And could there be a health problem? I wouldn't like to be 'corroded' on the inside myself. 2) I always put the milk in the tea pot as soon as it has finished drawing - I think it tastes a little better. Is there a chemical difference if you wait and add the milk later when the tea is in the cup? So the bottom line: Please let's have some more videos about the chemistry of tea!
+Lau Bjerno Boiling water is fine for black teas and infusions. Green teas need to be a few degrees below boiling. Green tea can taste really bitter otherwise.
1: wood is made in large part of lignin. A bit over 40% is cellulose, lignin accounts for 30% and another 20% or so is so called hemicellulose which is irregularly bonded pentose. Lignin and hemicellulose sadly are nonstochiometric compounds with an irregular structure. 2: cellulose is HO(C6H10O5)nH with n over 100.
I recall a high school chemistry teacher telling us students to clean our glassware so well we would feel comfortable eating or drinking out of it; rationale being that if the glassware isn't that clean, then there will be stuff left behind that might affect future experiments.
My chemist friend , your hair looks like steel wool in the best way I can imagine. When I'm close to your age I can only hope that I have a head of hair like that sir 10/10
I don't know about cyclotrons in particular but loose electrons are not hard to come by. Cyclotrons probably use something not too dissimilar (in principal) to a cathode ray. If you just set up a potential difference between two pieces of metal in a vacuum, the electrons zip between the two points. See wikipedia for a picture and a better description.
Did you miss the reaction of tea with ferrous sulphate? Or is it elsewhere? It's such an easy and dramatic demonstration - and sulphate of iron is available from most garden centres. The black iron - tannin complex was probably the earliest man-made dye - first made perhaps over three thousand years ago.
Pouring milk or tea first, I think the issue is about quantities and how well mixed the end product is. If you pour the smaller quantity of the two substances first, you will get a more thoroughly mixed product since pouring the second substance will take longer and therefore give you a longer amount of time during which it is being mixed. Of course, if you stir it afterwards, you've made it a moot point.
Can we extract the caffeine by heating a mix of black tea with magnesium oxide and collecting the vapors (on a cold object forming crystals)? Guess tea won't be drinkable afterwards ha?
4:25 The right way to characterize different types of tea by their "fingerprint" of variable amounts of individual components would be HPLC. I once analyzed my tea for fun and was shocked at the high amount of caffeine contained therein.
if you remove the electron from a hydrogen atom (to make H+) all that remains is a proton. Acids increase the concentration of the H+ ion in solution, so you're 'adding protons' when you make a solution more acidic.
Can you buy nettle tea? Or is it easy to make from nettles? Years ago you could buy nettle drink in Morcambe. What about a video on the chemicals of nettles?
Just have one note to this video, caffeine does add a lot to the taste of tea. Caffeine itself, even in pure form, has a very strong and distinct bitter taste. So small changes in the concentration in both coffee and tea changes the taste drastically.
Thank you for the interesting video. I confess to be an almost entirely lifelong tea and coffee lover. You had me scared concerning decaf tea and dry cleaning solution, so I am greatly relieved to hear about the much safer CO2. May your tea always be delicious.
Sir Martin.. takes scary science, explains why scary, then makes it understandable. I have decided to adopt this gentleman as not only my dad, but a real life superhero. Please design sir martin a cape, and stretchy underpants that go over the top of trousers. Also, the tie, it has super special powers. if none of you will,, i'll design the outfit myself.
i was under the impression that milk is added to black tea to "neutralize" tannin. this would mean that if the milk is added before the tea bag is removed then more tannin is absorbed from the tea bag giving a more dry taste. any thoughts?
If you mean by writing the equation for Cellulose, it would go like this: C6H12O5+C6H12O5+C6H12O5+C6H12O5+...= (C6H12O5)n n being the number of the individual units of C6H12O5 or glucose
I've been wondering about decaffeinated tea and coffee. Are they just lowering the level of caffeine or do they remove it completely? I suspect that there's still some caffeine left after the decaffeination process.
SFE or supercritical fluid extraction is not widely used because it is way too expensive compared to other methods of extraction, which is what he said is the preferred method. "Dried cleaning fluid" as he says im assuming is Methylene Chloride becaus i have never heard it called that but that is still widely used for all coffees except for a few other extraction methods. Swiss Water Method is the other method more commonly used now.
Excellent. Thanks for your response. I'm very interested in the chemistry of food so I found this video very interesting. Do you do any courses that specialize in that area at your university?
Nice. Powdered teabags changed water color rapidly with Boiling water but third glass had loose leaf? It never appeared to change water but was not mentioned.
haha sorry i didnt know but there are different graphs from an NMR. The one he shows is the 2D spectra which is kind of hard to explain unless you look at one and are familiar with NMR. Peaks or in this case the 2D images show up at different places on the graph based on how they are shielded on the analyte being tested. They also show up based on being downfield or upfield with TMS being the reference point. Thats kind of what i remember from College its hard to explain over this.
This video makes different tea varieties sound like the different strains of cannabis. Any thoughts on the chemistry of hemp - physically in the tensile strength, durability, uses - or biologically, between the cannabinoids, terpenes, and oils?
Wonderful videos, one and all. You're a bunch of modern-day Faradays! Out of curiosity, was the message at the end anything more complicated than "Happy New Year"? It sounded like there was more to it!
As a former high school chemistry teacher I found this very interesting. I like the professors tie especially. However....he started to talk about the differences in putting milk in tea...or tea in milk...but never explained the results. Did I miss something here???
I was under the impression that tea contained theophylline (C7H8N4O2), cocoa theobromine (C7H8N4O2) and coffee caffeine (C8H10N4O2), and it is the subtle differences in the stimulatory effects of these 3 alkaloids which gives these 3 drinks their different effects. Coffee stimulates mind and body to the point of stressfulness, whilst tea is gentler on the mind and has little effect on the body and cocoa has little or no stimulatory effect making it a good bedtime drink with milk.
That's interesting that black tea is more caffeinated than less oxidised teas, many of the industry experts I work with would say the opposite. Would that statement only apply when oxidation of the tea was different and that all other variables* remained the same. *I.e. Infusion time, temperature, terroir, season and grade remain the same
I drink tea and find that milk affects how much tea you actually get out of the leaves. It's never as dark when the milk is added early. I've tried it with hot milk so I don't think it's the temperature. If you put milk into a teabag cup of tea I find it tastes like paper, possibly because there's less tea flavour to mask the paper taste
@SumayahsIslam I think they are equivalent. In the U.S., there are both colleges and universities; a college has to meet certain requirements before it can achieve university status. My school became credited as a university just before I entered.
@BubbaHoggit If I'm correct, The university of Nottingham, Chemistry department wishes you a happy and prosperous new year (ox year). Something along those lines, she's just wishing everyone a happy and good year! :)
let the water boil for an extra minute or so, little hotter, let it steep for a while(black, usually timmys orange pekoe), honey, cream, and a sprinkle of instant coffee(instant is usually useless, but found this out accidentally once, and always do it now) soooo good live to eat, not eat to live
Professor Martyn Poliakoff began his academic career as an undergraduate at King's College, Cambridge, obtaining his B.A (1969) and Ph.D. (1973) under the supervision of J. J. Turner FRS on the Matrix Isolation of Large Molecules. In 1972, he was appointed as a 1972-79 Research Officer in the Department of Inorganic Chemistry of the University of Newcastle upon Tyne. Promotion to Senior Research Officer followed in 1973 and then to a tenured position in 1975.
I love that look he gives the camera at 5:57
+Blake Watson It reminds me of Bob Ross :P
i know this man
I did not expect this at all
Sure
I did not expect to see this, but it is the happiest crossover of my life. Two people who’ve inspired me for a long time now
@@hellothere3163 he obviously does not
hmmm..i was in china recently and they show a pretty cool reaction with green tea.. first, iodine was added to a cup of rice to give it it's dark blue color..green tea (or the polyphenol extracts) were added in to the solution. somehow, the iodine decolorises, giving a colorless solution. I'm guessing that it had to do with redox reaction but inorganic chemistry is not really my cup of tea.
That was a long way to go for a "my cup of tea" pun...
"Chemist Never Trust Drinking Out Of Breakers" -Professor Poliakoff-
+toxicwar What is a breaker? Sorry, I'm not an english native speaker and I can't get it.
+Alex Serrano Don't worry, it's his fault. It should be "becker"
+Silvio Rispoli
Beaker
noun
A lipped cylindrical glass container for laboratory use.
+toxicwar
Basic Lab safety.
There was a Dr. Beaker in "Supercar". Always thought that was a great name for a scientist.
If you are a coffee drinker, make sure you pack some coffee in your bag before going to China or Korea. Most of the hotel only have tea bags in the room.
Thank you :D
+Adrian J Nyaoi Vietnam has AWESOME coffee though. Arguably the best in the world.
yeah starbucks is huge in china now
Most hotels also offer Nestle coffee, but be prepared for the taste.
Thanks! Will bear in mind.
This is Britain; there's no need for an occasion to make tea.
StellariumSound because it’s always THE occasion to make tea
Alejandra Gámez indeed.
We Indians will be like hold our tea cups.....
@@mayankgaur8574 true
That's how rest of the world works too? No?
I'm totally addicted to these videos, it was a great idea. I'd love to have this professor at my college! Hope to see more videos soon!
in 1979, he was appointed to a Lectureship in the Department of Chemistry at the University of Nottingham. Promotion to Reader in Inorganic Chemistry and then to Professor of Chemistry followed in 1985 and 1991 respectively. In addition to his chair in Nottingham, Professor Poliakoff is an Honorary Professor of Chemistry at Moscow State University. From 1994-99, he held an EPSRC/Royal Academy of Engineering Clean Technology Fellowship at Nottingham.
A lot of people from coffee-based cultures (including the US) don't seem to use water that's hot enough, IMO.
You need to have everything ready so you can pour the water onto the tea while it's still just about boiling. I think starting with a pre-warmed pot or cup to keep the initial temperature up helps too, but sometimes that's just too much hassle.
the chemistry lurking just beneath the surface of everyday life: wonderful! Also, Professor, you have an awesome head of hair!!
Most certainly! "It's a chemical world" song quote byPeter Hamill of the band Van der Graff Generator
*giggles at irony of a Brit not liking black tea* Love ya Prof! Keep up the great work!
I sympathize with him. I'm a Brazilian who hates coffee and was never able to drink it without a grimace. This is far more serious and more socially embarrassing than not drinking tea in Britain. In Brazil, they don't offer you coffee, they bring you a cup without asking, they drink coffee all day and night, people can't sleep WITHOUT their last cup (and nobody ever heard that decaf even exists), and a cup is a pretext for everything. I'm seen as a weirdo, an alien from outer space and a socially inconvenient person, if not deserving to have my citizenship revoked and be shot for high treason!
Depends on the tea
Professor Martyn is looking like a Dandelion.
Carol Norton Martyn
Lol
@@droidking614 I stand corrected, four years later.
@@carolnorton2551 lol yes
Hahaha!
“Lemon juice is very acid”- professor of chemistry
Dude's well over 70 years old i think he can be forgiven for saying acid instead of acidic.
He is the ceo of chemistry
@@lc56c5 Dude's a professor in chemistry - I think he might be versed in chemical language. Btw, my dictionary says he's right...
*“Lemon juice is very acid” - Sir Martyn Poliakoff CBE CChem FRS FREng FRSC FIChemE, native British English speaker
What is all this codswallop? Acid is an adjective! In referring to fruit, it is very typical to use "acid" rather than "acidic".
Watching all of your videos is like talking to an old friend! Your channel is my favorite for many reasons. Interesting, intelligent and humorous! Congrats on your Knighthood by the way!
ok @Obsidian Wing, I get that English isn't your first language, but whatever it sais on the box, "fruit tea" isn't tea, it's an "infusion". Tea is an infusion specifically of Carmelia Sinensis!
For experimentation purposes, would we be able to see a follow up video on this where you all put acids in teas? Sulfuric, nitric, aqua regia, etc. It would be interesting to see how the tea reacts to them.
tea can show different colour with both acids and bases.we use green tea with salt and milk and is commonly known as noon chai{salted tea} in our language. we prepare this tea with water,green tea leaves and sodium bicarbonate and heat it for one hour .sodium bicarbonate increases it colour{blackish} and taste. besides this if we add well water then no need of sodium bicarbonate to increase its colour and taste, but with rain water we always use sodium bicarbonate for colour and taste.
If I remember correctly, tea from the tea plant (Camellia sinensis) is just called tea, where as a tea brewed from another plant (like mint, rooibos etc.) are called tisanes.
I'm a guy from Hong Kong and thanks for your Chinese New Year message!
ALSO
祝你身體健康,財源滾滾!
wish you longevity and health!
Must thank you for bringing green tea to my attention, kind of wrote it off before watching your videos, now I absolutely love it while working on my maths work and coding, nice and calming.
Woooooow. Now I finally know why my tea changes colour. I've always loved that effect.
A life long mistery has been solved.
Interestingly, I always put ice in my cup of tea and it cracks almost explosively, but doesn’t crack in plain boiling water!
Also I like to put my milk in first- it tastes stronger.
I’m ten years old and I LOVE chemistry so much I watch Periodic Videos at 3am 😴
Young Musgrove, make sure you get yourself a steady sleep pattern when you are trying to learn things in detail. Your brain does a lot of the work of creating long-term memories while you are asleep. With disrupted sleep you will forget things you should remember. And use the blue light filter on any mobile devices you may be using as blue light suppresses melatonin production which is necessary for getting off to sleep.
I love that you were talking about how people swear that milk before tea or after tea makes it stronger and then i thought you were going to explain which one was correct but you just said 'i don't have a position on this. I don't like milk'
I was waiting for his explanation too, but the statement didn't disappoint, Milk in Tea is disgusting, for me, save it for the Coffee lol
Earl Grey with lemon and just a bit of sugar is all ya need.
I can't believe tha this video is 10 years old! We love you Professor!
Chinese New Year and you didn't do the Chemistry of Fireworks!?
Appreciate your efforts... My daughter loves to watch your videos ... she’s in class 6...thank you so much
I love hearing Chinese being spoken :D
Hello, Sir Martyn, I look forward to attend your lecture in the near future,
Same
Did you ever attend? Still trying? Would love to know
The exact class of compounds responsible for this color change are called anthocyanins. The most common one, if I recall, is cyanidin-3-glucozide.
Yes they are different. The Swiss Water method basically lets the beans soak in a hot water solution releasing the caffeine along with many other solids in the coffee such as carbohydrates and so forth. Those beans are discarded and the water solution is filtered to remove the caffeine. Then more coffee beans are added to the same solution and only the caffeine is extracted out since the other "ingredients" are still in the water like saccharides and so forth.
Very interesting video. It gave me a little more appreciation for tea and its chemistry.
Can't get any more British than this!
Heh, this video pretty much summed up my entire day today... having a cuppa tea, doing some Chains Rings and Spectrometry revision, before I leave for China this weekend.
There's another lemon and tea (well, not really) related reaction: adding lemon to herbal tea (e.g. mint), adding lemon juice makes it go clear
I read a little on this, is it really a precipitation reaction of chlorophyll, or is something else going on?
look how happy he is when the maschine does it work, scientist always love there equipment.
Love the hair cut btw
Thanks for your well informed educational videos.
Apparently it does!
As far as I can tell from a mayoclinic page and other sources the caffeine content of tea is quite variable but usually black tea has more caffeine than green tea.
Just for the record.
"Perhaps their faxes he hasn't gotten back to the bathroom company mailing impact bankshares"
Oh, RUclips subtitles, you crack me up!
I am in doubt whether to like or dislike this video - actually I'd like to do both!
I like it because it has to do with tea of which i drink a lot every day.
And by the way, I'm an Earl Grey drinker, and I normally use a little milk. I don't like green tea very much.
What I don't like about this video is that it's addressing several questions and really not answering any of them. Please let's have the answers!
And I have two questions:
1) I kept some green tea in a plastic container, but the inside surface was somehow corroded by the tea. What could have caused it? And could there be a health problem? I wouldn't like to be 'corroded' on the inside myself.
2) I always put the milk in the tea pot as soon as it has finished drawing - I think it tastes a little better. Is there a chemical difference if you wait and add the milk later when the tea is in the cup?
So the bottom line:
Please let's have some more videos about the chemistry of tea!
+Lau Bjerno Boiling water is fine for black teas and infusions. Green teas need to be a few degrees below boiling. Green tea can taste really bitter otherwise.
It's Professor Martyn Poliakoff. (just look at their university's chemistry department's webpage's staff listing).
1: wood is made in large part of lignin. A bit over 40% is cellulose, lignin accounts for 30% and another 20% or so is so called hemicellulose which is irregularly bonded pentose. Lignin and hemicellulose sadly are nonstochiometric compounds with an irregular structure.
2: cellulose is HO(C6H10O5)nH with n over 100.
Thank you posting my video response.
I enjoy your knowledge of various subjects.
I recall a high school chemistry teacher telling us students to clean our glassware so well we would feel comfortable eating or drinking out of it; rationale being that if the glassware isn't that clean, then there will be stuff left behind that might affect future experiments.
My chemist friend , your hair looks like steel wool in the best way I can imagine. When I'm close to your age I can only hope that I have a head of hair like that sir
10/10
Lol
I don't know about cyclotrons in particular but loose electrons are not hard to come by. Cyclotrons probably use something not too dissimilar (in principal) to a cathode ray. If you just set up a potential difference between two pieces of metal in a vacuum, the electrons zip between the two points. See wikipedia for a picture and a better description.
This is the best channel on RUclips ever!
that really inspired me to be a chemyst, I realy admire that knowledge, the investigation they do,...it gets me thinking...
Did you miss the reaction of tea with ferrous sulphate? Or is it elsewhere? It's such an easy and dramatic demonstration - and sulphate of iron is available from most garden centres. The black iron - tannin complex was probably the earliest man-made dye - first made perhaps over three thousand years ago.
Pouring milk or tea first, I think the issue is about quantities and how well mixed the end product is. If you pour the smaller quantity of the two substances first, you will get a more thoroughly mixed product since pouring the second substance will take longer and therefore give you a longer amount of time during which it is being mixed. Of course, if you stir it afterwards, you've made it a moot point.
Can we extract the caffeine by heating a mix of black tea with magnesium oxide and collecting the vapors (on a cold object forming crystals)? Guess tea won't be drinkable afterwards ha?
4:25 The right way to characterize different types of tea by their "fingerprint" of variable amounts of individual components would be HPLC. I once analyzed my tea for fun and was shocked at the high amount of caffeine contained therein.
if you remove the electron from a hydrogen atom (to make H+) all that remains is a proton. Acids increase the concentration of the H+ ion in solution, so you're 'adding protons' when you make a solution more acidic.
my absolute favorite person on youtube. no doubt
Can you buy nettle tea? Or is it easy to make from nettles? Years ago you could buy nettle drink in Morcambe. What about a video on the chemicals of nettles?
Just have one note to this video, caffeine does add a lot to the taste of tea. Caffeine itself, even in pure form, has a very strong and distinct bitter taste. So small changes in the concentration in both coffee and tea changes the taste drastically.
Thank you for the interesting video. I confess to be an almost entirely lifelong tea and coffee lover. You had me scared concerning decaf tea and dry cleaning solution, so I am greatly relieved to hear about the much safer CO2. May your tea always be delicious.
pay attention to monitors the professor's behind. there is a screen saver-with a text- and it's moving through the monitors. it's nice :)
Between this and The French Whisperer ASMR's "All About Tea" I believe we have it all covered!
I agree, his knowledge amazes me. i feel i learn alot from this guy.
"Milk in tea? I don't enter into that debate"
...that's probably for the best.
Sir Martin.. takes scary science, explains why scary, then makes it understandable. I have decided to adopt this gentleman as not only my dad, but a real life superhero. Please design sir martin a cape, and stretchy underpants that go over the top of trousers. Also, the tie, it has super special powers. if none of you will,, i'll design the outfit myself.
I have a request. Do a video on the caffeine molecule and why it works.
i was under the impression that milk is added to black tea to "neutralize" tannin. this would mean that if the milk is added before the tea bag is removed then more tannin is absorbed from the tea bag giving a more dry taste. any thoughts?
If you mean by writing the equation for Cellulose, it would go like this:
C6H12O5+C6H12O5+C6H12O5+C6H12O5+...= (C6H12O5)n n being the number of the individual units of C6H12O5 or glucose
I've been wondering about decaffeinated tea and coffee. Are they just lowering the level of caffeine or do they remove it completely?
I suspect that there's still some caffeine left after the decaffeination process.
Ten years later. Happy Chinese new year again.
SFE or supercritical fluid extraction is not widely used because it is way too expensive compared to other methods of extraction, which is what he said is the preferred method. "Dried cleaning fluid" as he says im assuming is Methylene Chloride becaus i have never heard it called that but that is still widely used for all coffees except for a few other extraction methods. Swiss Water Method is the other method more commonly used now.
Excellent. Thanks for your response.
I'm very interested in the chemistry of food so I found this video very interesting. Do you do any courses that specialize in that area at your university?
Nice. Powdered teabags changed water color rapidly with Boiling water but third glass had loose leaf? It never appeared to change water but was not mentioned.
haha sorry i didnt know but there are different graphs from an NMR. The one he shows is the 2D spectra which is kind of hard to explain unless you look at one and are familiar with NMR. Peaks or in this case the 2D images show up at different places on the graph based on how they are shielded on the analyte being tested. They also show up based on being downfield or upfield with TMS being the reference point. Thats kind of what i remember from College its hard to explain over this.
This video makes different tea varieties sound like the different strains of cannabis. Any thoughts on the chemistry of hemp - physically in the tensile strength, durability, uses - or biologically, between the cannabinoids, terpenes, and oils?
Good video. I drink a lot of tea, too - particularly green tea and I was hoping you might talk about the antioxidants associated with it.
Professor... just one small thing... was your water 80 degrees for the green tea? I hope so!
Wonderful videos, one and all. You're a bunch of modern-day Faradays!
Out of curiosity, was the message at the end anything more complicated than "Happy New Year"? It sounded like there was more to it!
As a former high school chemistry teacher I found this very interesting. I like the professors tie especially.
However....he started to talk about the differences in putting milk in tea...or tea in milk...but never explained the results. Did I miss something here???
I was under the impression that tea contained theophylline (C7H8N4O2), cocoa theobromine (C7H8N4O2) and coffee caffeine (C8H10N4O2), and it is the subtle differences in the stimulatory effects of these 3 alkaloids which gives these 3 drinks their different effects. Coffee stimulates mind and body to the point of stressfulness, whilst tea is gentler on the mind and has little effect on the body and cocoa has little or no stimulatory effect making it a good bedtime drink with milk.
Tea in the NMR machine: awesome!
Job well done, again! Love this video. Love Mr. Professor. What's his name by the way?
That spectrum is *anything* but cozy
thank you for putting your findings on video for us who don't have labs!
I love how he simplified the NMR machine, I was like "that really is a great definition" haha
actually it really was lol I've had to explain it to friends and I'm like ehhhhhh.....
That's interesting that black tea is more caffeinated than less oxidised teas, many of the industry experts I work with would say the opposite. Would that statement only apply when oxidation of the tea was different and that all other variables* remained the same.
*I.e. Infusion time, temperature, terroir, season and grade remain the same
Your welcome !!! by the looks of it to me it dont look like it got much tast in it though.. but im sure its worth trying
Ahhhh tea in all it's lovely and informative, useful forms.... how I adore thee
I drink tea and find that milk affects how much tea you actually get out of the leaves. It's never as dark when the milk is added early. I've tried it with hot milk so I don't think it's the temperature. If you put milk into a teabag cup of tea I find it tastes like paper, possibly because there's less tea flavour to mask the paper taste
Would have been nice to get a pH value of the tea before and after the lemon--to see how good a buffer tea is...
he's a BA graduate from Cambridge, where he did natural sciences and took the part2 tripos in chemistry.
Oh yes the raging milk before or after tea debate, my fave
@SumayahsIslam I think they are equivalent. In the U.S., there are both colleges and universities; a college has to meet certain requirements before it can achieve university status. My school became credited as a university just before I entered.
this does go strait to the favorites.
What was the outcome of the milk before water, or water before milk argument?
*Thumbs up for the Chinese professor! :P*
It would have been nice to translate the Chinese at the end.
In a proper science video, at least one exercise is left for the viewer.
@BubbaHoggit If I'm correct, The university of Nottingham, Chemistry department wishes you a happy and prosperous new year (ox year). Something along those lines, she's just wishing everyone a happy and good year! :)
let the water boil for an extra minute or so, little hotter, let it steep for a while(black, usually timmys orange pekoe), honey, cream, and a sprinkle of instant coffee(instant is usually useless, but found this out accidentally once, and always do it now)
soooo good
live to eat, not eat to live
"Chemists never trust drinking out of beakers" Tell that to Stein from Soul Eater :D
Professor Martyn Poliakoff began his academic career as an undergraduate at King's College, Cambridge, obtaining his B.A (1969) and Ph.D. (1973) under the supervision of J. J. Turner FRS on the Matrix Isolation of Large Molecules. In 1972, he was appointed as a 1972-79 Research Officer in the Department of Inorganic Chemistry of the University of Newcastle upon Tyne. Promotion to Senior Research Officer followed in 1973 and then to a tenured position in 1975.
I subscribed after the Haloween-video. I realy enjoy these holiday-specials, and the everyday-chemstry topics
That was sick!
I love his screen saver in the back!
Wow, this video was so cool! That professor would be amazing to have! Got my 5 star vote and subscription!