When Does Pure Water Get Thick?
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- Опубликовано: 11 дек 2023
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I like how the fire just calmly spread across your entire table like no big deal.
ye
Anddd my table is on fire 👍
Alcohol fire is actually cold and many time you can put it on your palm if you can tolerate a bit high temperature
@@antoniolizer6730I did stupid things playing with alcohol fire that I won't disclose here for safety purposes.. But yeah, it burns fast & @ a low temperature.
That was a real "This is fine" moment
I think the issue most people are having would be the texture.... Most people don't think about how important texture can be to flavor.
Also how you want to taste the different flavors of the ingredients layered together instead of totally combined, as if they’d already been chewed up. That’s not a thing with thickened drinks, but it can be if you take a food that’s meant to be solid and turn it into a thick liquid.
Tell me about it. Food textures are the main reasons why I don't like certain things. I don't like nuts in anything except peanut M&M's. Lettuce/tomatoes on burgers, no thanks. Chicken salad sandwich, eww. Coconut, yuk. Cream corn, nasty. Tapioca pudding, gross. Okra, horrendous. Now, one food that defies all of my texture sensitivities is crunchy raisin bran cereal. I absolutely love the stuff! It's definitely one of those unexplainable oddities.
The leftover soluble coffee in the bottom of the mug...
The milk's fat layer on top VS the chocolate milk chocolate layer on top (since i got used to milk's fat layer first, i now think the chocolate milk's chocolate layer is gross because the texture is the same)
I always say I love banana flavor but can't eat bananas due to it's texture
@@hoarder66 That’s interesting. It’s the exact opposite with me. I eat a banana almost everyday, but I find banana flavored things have a weird taste. But, I can see what you mean about the texture. I just make sure I pull those stringy things off, otherwise I’ll gag a little!
Interestingly, one of the reasons whale oil was so valuable as a lubricant as late as the 1970s, was because it wouldn’t change viscosity much, even at extremely high and low temperatures. That made it consistent, which was important for machine and vehicle oils.
Whale oil is legendary stuff, I still remember the old codgers bang on about how good it was. The fella that introduced black powder to me used to say in his younger day that it was the only product he needed to do everything from rust protection to saturating patches. Maybe one day they'll industrialise whale fat cells and produce it ethically if they can't find something better by then.
Whale oil went obsolete when kerosene said hello to the world.
@@Vicus_of_Utrecht as a fuel, but not as a lubricant.
My father had a stroke and ultimately ended up also suffering dysphagia.
He REALLY hated thickened water. He always begged me to go get him regular water. I didn't want him to choke, though. So I never got him any regular water.
He was too much into dementia to realize I was helping him.
Sorry, Dad. Didn't mean to make you hate me for that.
R.I.P.
I am not a native English speaker and every video is a chance to learn something new about. Today I've learned that thin/thick are not only about "wideness/narrowness" but also about viscosity. Thanks RUclips))
You obviously know what the word "viscosity" means, which means you have a better vocabulary than about 85% of native English speakers in the United States 😂
@@cyleleghorn246 Not necessarily. For the longest time I was able to understand college level lessons, but couldn't understand what a child was saying
@@cyleleghorn246 With Latin roots (not English), viscosity is similar in many languages, at least recognizable.
viscosidad, Spanish
viscosité, French
vyazkost', Russian
viskozita, Czech
viskozitet, Bulgarian
viscositeit, Dutch
Viskosität, German
viskositeetti, Finnish
viscositas, Latin
vescawcehtee, US Georgian
@@user-lz2oh9zz4y that's because children also don't have good grammar or vocabulary 😂 they make up half of what they say, and only the parents (usually) can understand it
@@cyleleghorn246 Thanks a lot! I'm trying to do my best
7:33 "Aaaaand my table's on fire."
How could you be this calm with such a huge flame all over your table?!?
And he wonders why his wife was nervous lol.
It was just the ethanol burning, not the table. I've lit my hands on fire the same way. It's too hot to allow to continue for more than a couple of seconds, but not hot enough to char wood, I think.
@@adameager7114
But it's hard to extinguish such a large alcohol flame in short time, as alcohol floats on water and such a large area is hard to cover effectively with a blanket.
@@Lampe2020He probably has a co2 fire extinguisher. And he has liquid nitrogen.
"This is fine"
I loved the content in this video. I love being aware of why things do what they do, especially when they're everyday occurrences that we usually take for granted like the hot water sound versus the cold water. Thanks for making these really interesting videos mate.
For anyone who is interested, the product he is using is called “clear Dysphagi-aide thickener”, it’s made of Maltodextrin, Xanthan Gum, Erythritol (2%). I’m surprised he didn’t mention this or how it actually works…
100% pure water...
Straight up lie.
@@dustyh5599- Did you both skip the section at 3:02? He definitely showed what it was.
@@dustyh5599 well, yeah technically. If you add stuff to it to make it thick, that isn’t water, then it isn’t water…
@@dustyh5599 Watch to the end, maybe. He does an experiment supporting evidence that water thickens at lower temperatures.
Odd since maltodextrin and erythritol are both sweet. They're no calorie sugar alcohols. They can make you have gastro troubles like diarrhea & gas pains if you consume enough of it.
7:42 I loved how casually he said "And my table is on fire ..."
its like the depressed tone when u realise u screwed up
penus@@theanomynusguy
5 minutes later, "and my house is on fire" with the same tone.. 😂
mark of a man who's said this phrase before
Followed immediately by BUT WHAT ABOUT WATER??
"This is nothing but water." and proceeds to add a thickening agent.
He explained that at the end. Did u even watch the vid?
@@jays-place Of course......but good job missing the point
This might be the video that causes me to remove this channel from my suggestions.
The water sounds remind me how absolutely fascinating the universe can be. Something like temperature changing the sounds and how recognizable that sound is, is just awesome.
You always bring the interesting questions with real life practical ways to see it. Great stuff my man!
Kamikoto uses 420 stainless steel the most absolutely cheapest stainless steel you can still call "knife steel" also the single bevel side sharpening is half the price of double concentric bevels.
You're literally better off going to Walmart and getting an Ozark trail kitchen set, it's the same or better steel, it's beveled on both sides and the entire set will be way cheaper than 1 of those kamikoto knives.
Ding! After I posted my comment, I was looking to see if anybody else had something to say about those knives. As I suspected, the action lab simply it says whatever needs to be said to make a quick buck regardless of the quality of the product being advertised.
I am surprised I could even find a comment like this, since I expected them to get filtered out pretty quickly.
yep thats's cool @@beardiemom
But they're Japanese knives, made in China.. by chinese craftsmen.. with over 3 days of knife making experience ..using the cheapest steel available to them ...and the cheapest production method they could think of ...that will still hold an edge in moderate winds.
They're also owned by the same company that owns Established Titles and DealDash. They're scammers.
The thickener stuff is common in nursing homes and mental hospitals. The weirdest one is coffee, like a thickened latte is kind of delicious like a milkshake, but also really gross because the fat and thickener act super weird together.
Cool video.
Wouldn't matter to me, I gotta get my three or four cups of coffee, be it thick or thin lol
Seriously I'm gonna have to try the thickened coffee at work now.
Thanks for addressing the differences between cold and hot water. Especially if you're pouring water at near-boiling, there's a very noticeable difference in how it pours compared to cold or room-temperature water. I've never dug into finding out why, but you answered that question right here!
I'm not only person who noticed water acts slightly different when Its hot? Good.
Lol no. Whale oil went obsolete legit *immediately* after kerosene said 'hello'.
I always assumed the "hot water sound" was because of localized boiling due to low pressure zones formed in the turbulent conditions. Cavitation, basically.
If you overfill a small dish with reverse osmosis water, you get a brilliant surface tension that holds even as you overfill the dish by 4/5mms. Looks amazing from the side and might make a good video. Thanks for all your content 👍
Please do 5 minutes of research on the steel that is used in Kamikoto knives. It's the same stuff used in cheap dollar store knives that can't hold an edge.
Yeah, I thought it was stated multiple times about these knives.
Lol I heard "Japanese steel" and was immediately like 'isn't Asian steel notoriously shit and low carbon?'
I never noticed the acoustic difference of pouring hot/cold water, but I could immediately tell which is which in your recordings. Learned something today, thank you!
Same! I didn't even need to hear the comparison, I just instantly knew it was hot water!
Me too!!!
I could very clearly hear the difference and tell which was which!!!
(Except that I got them wrong)
This is specifically how I tell when the water from the shower is hot in the mornings.
Run it till the sound abruptly changes and you don't have to sit there feeling it.
Very nice for areas where the tap can get close to freezing as it sits in the pipes.
Blind people can actually tell cold and hot easily but can also tell many different temperatures in between. I had a friend that could tell you if it was ice water, cool, room temperature, warm, hot, boiling.. it was weird. He won a lot of money betting people he was able to do so.
I got it wrong 💀
0:06
"It's actually just water"
Proceeds to tell us about the added ingredient, DysphagiAide powder 💀
i've been on a commenting spree and figured i might as well express how much i appreciate your educational content and presentation.
i guess i'm taking a break from stuff that upsets me and this is my first stop for tonight.
once again, thank you.
I've actually worked in a nursing home for a while (as a student, sadly i didnt get my license :') ) and they have a solution called simply thick, you could add to anything, including sodas, it was super neat.
I work with speech language pathologists and they use something similar for people with swallowing issues. (I think it's a big thing with kids who have a developmental issue preventing them from swallowing properly.
Elderly people sometimes choke on water so they make it thick
@@Somerandom1922 Yes, he mentioned Esophageal dysphagia as the reason the product existed. Anyone interested can learn all about it from its Wikipedia entry.
I worked in a nursing home too. Ours were called "thicken up". To me, at first it stinks. I've never tried it... it seems nasty 😅.
Thick lemonade sounds great
“This thick water tastes just like water, but thicker.”
The floor here is made out of floor
This purple celery tastes just like celery, but purple.
This golden Trinidad scorpion pepper tastes like fire and definitely doesn’t taste golden🔥🥵😫😭
Great video as usual. Your format is very good. Not boring at all. You deserve the subscribers you have!
Fascinating! I remember when a friend showed me another thickener which if I remember was called cellulose gel. A tiny bit of this added to any sort of instant drink like Cool Aid or Crystal Light would make it feel so much more satisfying to drink. The flavor was the same but it "felt" very pleasing to drink it.
“I like all the thic stuffs” 😂😂😂😂😂
This is gold
"this is now thick coke"
Let's not get ahead of ourselves, we must first learn "what it means to be thick"
The thick milk....😂😂😂😂
This man got thickness down to a science. "My readings confirm that she IS thicker than peanut butter"
These Kamikoto after scamming people by saying that they are japanese knives now say that they are made in china to avoid backlash about the false advertisement.
I have its test videos and they are as good as any other chinese knife.
Also the thing "Japanese Steel" is also fake.
"as good as" is a very generous way to phrase that. ^_^
Scott Shafer did a whole thing on kamikoto knives.
There are very pretty low end knives at Walmart that use the same steel.
I was hoping you would super-cool the water in a high pressure vessel!
Love your videos. Thank you!
What i really love about your channel is that you don't tend to use specialized/expensive equipment but your demonstrations are still really well put together.
I’ve got esophageal achalasia (primary symptom is dysphasia) and this is my first time hearing about thick water! I will definitely give this a try!
Its indeed a terrible condition, I hope you will find a treatment that will change your life
It actually is possible that it "tastes" bad. Like opponent color after-image... if you expect something to be sweet but it's actually neutral then it could taste as if something bitter? Would be interesting to test this rigorously.
The brain is a fascinating and complex topic.
Like how watered-down drinks taste worse than plain water?
It’s a psychological effect. Probably similar to how Giffin goods work.
Texture is the reason
well, I can add something to the mix. being autistic is probably the cause that I really can't stand a certain range in viscosity in my mouth. I fully understand that it is okay, I just don't like it, but it's sometimes hard to explain to people that I like a taste but not the viscosity. that's why I also understood the female testperson (his wife?) that she did not like it.
Thank you for all the work and experimentation you do and sharing the results. Kind of got a better idea why in winter months the car is little sluggish on starting right away.
In the best way possible. This felt like a myth busters segment. Fantastic explanation, setup and demonstration.
Oh boy, kamikoto sponsorships are back.
Christmas... These channels are shameless...
Not everybody is on that side of youtube. Yes, we are, but maybe they aren't?
@@AngieDeAguirre what?? Are you drunk?
Yea... there are videos about the steel they use...
I'm so surprised how intuitively we can tell the sound difference between hot and cold water, but I've never noticed it before, only in the last few years have I intuitively realised that sound travels differently outside in the winter because of the lack of leaves on the trees...
This channel always brings new thing and amaze me... this is incredible!!!!!
Excellent explanations. Great Video 👍
“Now that's what I call high-quality H2O.”
Gatoraaaade!
well actually its c**
@@BlackCeII eugh wata is betta
1:50 Kingdom Come 😉
Haha susi😐
Awesome vid, I learned something I apparently already knew about hot / cold water sounds!!!
THis was a really good video. THanks!
If Kamikoto knives cut out the middle man, then why are they so expensive?
Because how would you make mad bank if you were selling those knives for $20 (like they are from the factory) instead of $200?
Marketing costs
I'm not bothered by stuff like. I think the bad taste is largely a psychological reaction to the -perceived sliminess- viscosity of the drink.
It may be but, just like colors, people really perceive flavors differently. Green is actually a color, a subjective property, frequency of light is not. Color depends on contexts (colors around the object, intensity of light, etc). People are not standardized machines, each person has a significantly different hardware and software (live experiences). I will not be surprised if some people can taste the chemicals, and I will not be shocked if most of them are women as some studies show that women have a better sense of smell than men.
I think it's more likely the incongruence with tasting something very familiar in a different consistency. Some people complain about the viscosity of pudding (for example) but most people just accept that pudding is thick. But substances like Coke or water are very familiar to most people and they already have a strong association in a person's brain about how it should feel. Messing with that perception triggers the disgust.
@@jaimeduncan6167 there is that thing about being a weak, average and strong taster after all, i.e. how strong tasters generally absolutely abhor bitter tastes compared to the other two groups
I think it is like the kissing game where you swap foods and drinks instead of spit with your partner. Doesn't matter how much I liked my partner, how clean their mouth was, or how into it I was, there was always at least a trace of a gross out to suppress. I think the spity texture triggers an instinct to avoid consuming new germs. Although, in contradiction, I don't find normal spit from a preferred mouth objectionable, maybe even kind of good. Maybe it is the possibility that spity food, inoculated with backwash, might have an overload of them and their toxins.
@@BrainchildDnB very true. The same i would say for character/personality of person. We used to have one personality but we can't understand another personality, sometimes we also said that is weird. Let say each countrie and their citizens has similar personality +-, that's combine them, different than other personality from other countries, so that stick people together,borders are creating,.. but for me is wrong, ... when is going wrong,... it come to the war. People sometimes like different way of thinking (personality) - other people and sometimes not, when not it may drive into bad. They should just ignore, but the problem become, when they can't (don't want).
Ok, let's go back: i remember reaction of an african girl, who saw me eating nutella on bread(one of my favorite), she was shocked. I suggest her to try. She tried and said: disgusting think i ever try. I was surprised, how you can't like it. ....You see, like you said, picture and habits in the brain, change the feelings. What is even more funny, when i saw person eating normal chocolate with the bread, i was shocked,like this it can't go together, ha ha, ha(laughing to myself) but nutella on bread is very good choice😁. On the end is almost the same, a little different, but still one was brilliant and another was disgusting (for me). I am being fooled by myself 😁.
This was cool! The one liquid that I know of that actually gets thicker with heat is an egg yolk, like when you're making hollandaise sauce. I'm not sure if that'd be interesting enough for an episode, but I've always found eggs interesting in their unique properties in that sense.
This is because the proteins in the egg denature with heat, thus changing their structure. It is a fascinating process indeed
Allways a joy to watch.
And learn
The hot water, cold water sound test: Things you know you didn't know you know! Fascinating!🤔😮
I noticed another adjacent property; when I need to make an instant coffee or hot chocolate, both with powder, I of course stir vigorously. Makes pf course a whirlpool effect. While whirling I put the spoon in the center of fluid and gently tap tap tap the cups bottom. Try it... neat effect.
I got it wrong :(
@@ginasoliz7054 You probably don't boil water so often, me yes(for coffee), but still even i was right, i wasn't been so sure😁. Not big deal, not to know this, not important for daily life.
I was intubated for almost 2 weeks because of Covid, when I was allowed to start drinking liquids they gave me this stuff in the water and drinks. It was interesting for about 2 hours. It was tedious after 1 month. Normal water is a joy.
Did your throat not work im sure you didn't need it for more than a month, intubating you isn't throat surgery so idk wtf they were thinking.
Good video, one of your better ones! Thanks.
Love the audio side by side. 👌🏼
This man can make hydrophobic water, fried water and now thicc water. Give him his nobel prize
Congrats, you are going to be the top comment for many weeks.
Next will be dry water and unwet water. 😅
@@ematise to be fair, instant water is easy - all you need is an empty sachet: just add water and voila, you've got... water.
@@AttilaAsztalos Yes you are right, it's easy, and you get HH22OO 😂😂
I think this is kind of how molten glass behaves when it's cooled down to its (amorphous) solid form as it doesn't become a solid at a specific temperature but gradually becomes a solid by getting thicker and thicker as the temperature decreases.
Your total nonchalance towards the developing fire is awesome.
2:13 Concerned about potential chemicals in the water, grabs the coke without hesitation.
9:58 bro i thought the first one was the cold water and the second was hot water im so dumb 💀
I think he did this experiment before on this channel on a different video. In that one, he add a statistic of a somewhat high percentage of people get it right, but it wasn't more than about 70% or 80% I think. Don't feel bad if you didn't get it right!
"To try to make pure water thick, we first have to understand what it means to be thick."
So deep.
Problem is, from my understanding, our wise men don't even know how it feels to be thick as a brick.
lol yeah you beat me to making the comment
I never had a science video make me laugh so hard.
Thanks for posting.
I had a stroke about 5 years ago and had to relearn how to walk and eat. They started me on thick water. After not being able to eat or drink after almost a month this was the best thing ever. I had all kinds of stuff that was thickened to eat to help teach me how to eat again. This was just one tool for my recovery and I'm glad it was there
2:36 😂😂😂😂😂 "why dont you try some thick coke" 😂
"Yoghurt drink"... Suuuuure buddy, we all know what we're thinking
"..and my table is on fire" it made me laugh so much, i was needing, thanks ❤
Water Pour experiment was so cool!
Wanted to use the word awesome but cool is your Trademark hence used it.
No one's ever supposed to say "try that thick coke".
Chinese craftsman making Japanese knives? What will they think of next...
The thing with thickening agents is that they change the flavor, even when flavorless themselves. Different thickeners have a property called flavor release, which is how easily you can taste the thing it is thickening. Some substances wont enter your taste buds or dissolve in you saliva as easily. For example gelatin has a great flavor release, but xanthum gum has a very poor flavor release.
And since it impacts different molecules differently, it can change the balance of flavors. That soft drink that you are used to is going to taste weird when some of the flavors are missing.
The same goes for cold vs warm drinks due to their different thicknesses. Soft drinks are designed to be drunk cold or at room temperature, a drink left in a hot car will taste too sweet and too strongly flavored (not even getting into the issue of CO2 solubility).
Very nice demonstrations! Thanks..
this video is as cool as always, but can you add the temperature in Celsius too next time? just a "35°C" on the sceen would be enough
Freedom units are just fine.😁
"I'm going to try viscous water and very calmly set my table on fire, can I sell your knives?"
Just another day at Kamikoto's ad department.
Let’s ignore the fact that the ad department is likely better funded than the production of the knives, shall we? Let’s.
2:42 some thick Coke 🤣
When measuring the viscosity of paint you would get a small container with a hole in the bottom. (like a metal test tube {domed bottom} w a hole and handle to grab ) dip the container in the liquid until full. pull the container out and measure the time taken until the paint flow "breaks" from a continuous stream.
I always knew the difference between the sound of pouring hot water and cold water, but never thought about the reason. Thanks for the explanation. Amazing video indeed.
Also salinity affects the behavior of water
@@lucamatteobarbieri2493 Yes... boiling and freezing points also change due to salinity...
@@SivaranjanGoswami You are right but not only phase change temperatures are affected by salts in water, also cohesive propreties in the liquid phase are changed by salts and other solutes. For example pure mountain lake water splashes differently from sea water at the same temperature.
@lucamatteobarbieri2493 yes. That's true. That's not only salt. Anything that gets dissolved in water can affect its viscosity. Sugar syrup is simply a lot of sugar dissolved in water. Similarly, when you dissolve too much salt in water, it becomes brine.
"it won't kill you."
"good enough for me"
This is really interesting, and I've actually wondered about this before, in the context of wondering if heated mirrors help water droplets roll off more quickly in rain. That thickened stuff in the intro would push *all* of my texture buttons in horrible ways, though
I really enjoy your videos. Funny, entertaining, and informational. Can we just swap your videos for all the reality shows on tv?😂
“Aaand my tables on fire”. Complete nonchalance. 🤣
oh no, not Kamikoto.... Please research the company.
Japanese Knives made by Chinese kinda a red flag. They may have the steel but not the Japanese Tradition of actually making Japanese Knives
Very nice invention for people who have difficulty swallowing. Thanks for the video, much appreciated! On a side note, I was grimacing all through the video, although I know I needn't and shouldn't.
You should add that thickening agent to the ethanol and see what it looks like burning.
His wife being afraid of him, is the reason why we all need to be too. It's like the normal chaotic sane version of Michael but very butterfly like in comparison to nile red.
This was more interesting than expected 😊
Depending on the thickening agent, there can definite be a taste. Xanthan gum (like you've got here) is flavorless, but cellulose or starches can add a distinctive "stale" flavor to thickened liquids and food. if not mixed properly they can also leave a grainy or "bubbly" texture, due to undissolved particles and trapped air.
It's not pure if you put something in it...
I have no doubt that hot water is less viscose than cold, but I think one might think about what other things could possibly be happening.
1 is density change, and
2 could differences in expansion create more space between tube walls and the ball allowing water to more easilly move around the ball.
The second point can become significant where expansion coefficient are significantly different and where the ball's diameter approaches the inner diameter of the tube.
This. Surprised that I had to scroll this far down to find someone with the same thoughts.
@@tinhoyhu scrolling down is sort of a proxy for likes. And how far up comments perculate and get shown to others first. And besides liking the affirmation likes bring, I am also surprised more people didn't take interest to questioning an experiment's conditions.
The cold water is denser than the hot which is slowing the ball. It is going through more matter, so more friction, not necessarily stickier (more viscous) matter. A really neat demonstration none the less, especially how the time changed after just a short exposure to ambient temperatures. Just a few degrees making a noticeable difference.
I have had this question in my notes, for YEARS. "Why does boiling water sound different?". THANK YOU SOOO MUCH for the answer. Its so obvious now that you explained it. But I never had the slightest inclination that it was the movement of the bubbles!
1:58 gum cuzzler
Haha susi😐
Those water pour recordings sparked the strongest ASMR tingles I've ever gotten in my life, they're so nice. And the difference is very obvious! Hot water sounds like a long, soft exhale with lots of bubbly pinpricks, while cold water sounds like someone trying to fake a deep voice with more icy pinpricks.
It’s blew my mind that i not only could tell their is a difference between the sounds of hot and cold pours but i also knew instinctively that the first pour was hot and the second actually confirmed it for me.
This video was the perfect opportunity to teach people the terms 'viscous' and 'viscosity,' so I'm glad he included that explanation
There's also "gelled water" (and gelled solvents) for use in cleaning paintings, as they stay damp on the surface for longer (and/or with less likelihood of penetrating through cracks in the paint and potentially loosening it from the canvas), giving the water or solvent more time to break up dirt and stains or old yellowed varnish. But I'm pretty sure those use methacrylates or PVA and are def NOT edible!
From what I remember from Baumgartner Restoration, he uses laponite as a thickener with water when cleaning paintings. I believe it's a kind of clay
@@samuzamu
I just recently fell into the Baumgartner rabbit hole. Seeing a connection between that and Action Lab is very funny right now to me lol
"Aaaaaand, my table's on fire..." xD
I asked myself a similar question when I was in 4th grade EU (10 years old). School started teaching us swimming at that age, but the lesson was split into 3 teams, the A team, the B team and the starters. Starters were always in the warm, shallow water, and since I started swimming in warm and later got into team B, I immediately felt a difference floating. It was much easier to move through the warm water, but it also meant you sank quicker. This made it much more difficult for the starters, than it had to be. But it had the effect, that when you finally hit team B, you were more than ready, as everything became easier.
I liked the video. Good stuff. Only minor downside was using the fahrenheit scale for temperature in sciency setting.
2:22 "Is it like drinking spit?" Perfect timing, just when she has a mouthful of it, LOL
For very tight tolerances, you'd have to wory about thermal expansion of the metal ball and the tube affecting the results, but it looks like your setup is a pretty loose fit, so that shouldn't matter much.
Yes, the tube shrunk. Even a small amount would make a difference because of the narrow fit to begin with.
I loved the scary music you played when you lit your table on fire😂
great video as usual! always interesting topic on this channel!! may i suggest to use metric system (Kelvin or Celsius if it is easier) instead of imperial? expecially when dealing with water, farenheit doesn't have any sense.
2:56 spoken like a true MAN
From when I was a kid, I always wondered why coffee seemed to spill more easily, and cold drinks seemed to spill less. I thought water couldn’t change viscosity, but now I know it can.
I learned how dangerous putting boiling water in a blender can be the hard way. I really didn't think the temperature of the water would make a big difference when being blended.
The only predictable part of this video was James drifting off into a side experiment and casually setting the majority of his table on fire.
I’ve had this !… when I was in the Hospital during alpha-wave, I was on Ventilator for 16 days and it really damaged my vocal cords and throat. I was on “thick liquids” for a week or so while my throat healed. It was a life saver.
my uncle had Huntington's and had to drink thickened liquids. Thickened Guinness was definitely deeply unpleasant