Far out ! order it by the Kilo LOL.........meanwhile down at the docks, pssssst hey bub, you wanna buy diffraction grating ? Eatables with visual Quantum effects ......the yutes are gonna love this.
Pick nits, that's OK. But, remember that the diffraction effect will occur even if the illumination is limited to a single photon, during the time of flight, flux. This is true for the well known slit experiment. So, maybe quantum effects are operating here as well.
It's similar to your gecko tape you were trying to make. Makes me wonder what other cool surface effects can be cloned with this "casting" method. Like making a windshield with an inherent hydrophobic lotus leaf surface or mass producing some chemical activation site/quantum effect.
This is a whole area of engineering covering meta-materials. Nano scale structural modifications that create significantly different properties than those present in the bulk material.
Holograms on chocolate, yes. Just make an engraved hologram. And do the exact same procedure. You can make them with a compass ;) Do a video, should be easy.
After watching this, I used it for my Christmas bake-off at work. I work in a semiconductor fab, so I made electrostatic chuck cakes with hard candy wafers. I poured the candy onto 2 axis diffraction grating sheets. It turned out great. It was a close 2nd.
Why I like this..when I was in HS, my Home Economics teacher taught us the science behind everything involved in food and it's preparation. How shortening shortens the strands of gluten in biscuit dough was one example(simplified version) , suspensions, coagulation, muscle structure of different cuts of meat on the molecular level and even the physics of how a knife blade cuts . I'm so glad I found this video. You're an excellent presenter and teacher. I know how hard it is to impart knowledge/thoughts from your own brain to others in a way that ensures they see and absorb what you are sharing. I was able to follow your verbal input without " rewinding" once. Great job! 👍💯👌And I love the smile and obvious enjoyment of the Chocolate at the end.. charmingly human you brainy guy.🤭 (Linda Resnick, Lafayette H.S. Brooklyn NY: KUDOS to you,!)
You remind me of my physics teacher. He always explained to us how things work by showing us. One thing I'll never forget is when he showed us how vacuum affects various materials and objects. You should have way more subscriptions. Awesome channel.
I worked with gratings in applied optical emission spectrometers used to identify trace elements in the parts per billion. The manufacture of the gratings is similar, kind of. That measurement science has improved so much since, and now chocolate flavored. Nice!
God, if all teachers and university lecturers had such a talent to talk about difficult things in such a clear and interesting way, the world would consist of geniuses only. You are really brilliant, man. With every single video I have more and more respect. And all that started with ... your banana moonshine film 😎
I always come to this channel when I think everyone around me is stupid and I get frustrated. After watching any of your videos, I get a serious dose of humility.
Ann Reardon recently experimented with this film and threw out a few measurements: the grooves in the sheet are approximately 2 microns wide, meanwhile the tongue can sense anything as small as 30 microns as "gritty" - she speculated that chocolate manufacturers that spend enough time milling the chocolate particles so that their product feels smooth are probably getting it small enough to fit into those 2 micron grooves. Wild!
The coco butter and cocoa solids are the two components of chocolate along with sugar and milk solids. The solids in chocolate are ground down to about 25 to 30 microns as you have mentioned but not beyond as it would make the mouth feel of chocolate too gummy. So it should be just the cocoa butter that is in there entering the groves to make the diffraction grate.
very cool. slight correction though, its not the exoskeleton of the bug used to make shellac it's actually a substance they secrete more like beeswax which is slightly less gross to eat than bug skeletons.
I love the style and format of these videos and I can't wait to see more. Your approach is accessible and informative -- certainly an inspiration. The videos take me back to the awe and wonder inspired by great science teachers, something I didn't realize I missed so dearly until just this moment. I hope that you do this for a long time.
Space-age analysis and breakdown of light interaction, on a quantum level , to create iridescent candy and chocolate. Wow. I have watched just about all your videos sir, and I keep coming back for your excellently detailed and clear explanations , step-by-step execution and general awesomeness. Keep up the good work!
Brilliant, BRILLIANT man, your videos are SO intensely focused, just so very calming and delightful to watch you working... but you ATE the product? That's grating on me a little... 😉😋
I followed your instructions for the sugar candy and made lovely diffraction gratings, but they lasted for about an hour. After an hour or so, the diffraction effect went away. My guess is that the moisture in the air and in our breath as we ooo'ed and aww'ed over the rainbows was absorbed by the sugar, changing its shape and destroying the lines. Our next experiment will be trying to keep it in a plastic bag and see if it lasts longer.
I just love that you not just do the stuff, but you explain it in detail as well. I actually manage to make me interested in science again eben tho I hate in during the lessons. You're a great inspiration and make me think about own Projekts. I know it's very time consuming to make such high quality videos and it usually doesn't pay off in matters of subs and likes but u should know u leave a big impression behind. Please never stop making videos!
" If you build it they will come". We're in this for the long haul and all of us appreciate your reaction. Recognition is building, but more importantly it is based on real value rather than click bait.
THIS VIDEO, sent me down a rabbit hole that I just now after 30 intense days of Research, I am emerging, an absolute expert in this field and I have learned proprietary information on how to make counterfeit proof edibles.
My significant other is wanting to make epoxy resin molds with that diffraction effect. It does look pretty cool how these epoxy projects turn out after demolding.
I love that subtle '39 seconds' setting on the microwave - I do the same thing. Think 30 sounds good enough, then immediately re-evaluate to 'hmm, maybe it shoulda been 40', so you just hit 9 to get it close enough x)
Absolutely beautiful videos! Keep'em coming please! One suggestion/request/wish: It would be great if you could dedicate a video to your design process when it comes to building/designing electro-optical systems. i.e. what kind of software package(s) you use and how. where do you source parts and what are the essentials in your lab. etc...
Great video! Just wanted to make clear, that no quantum effects are involved here, classical electrodynamics are completely sufficient to describe diffraction on gratings. Seems like often enough the word "quantum" is used where it shouldn't be.
The classical diffraction slit experiment will produce a diffraction pattern even when the photon flux is at a level so low that only a single photon is present (statistically) between the source and the target. Quantum effects must be operating in this regime and therefore must be present even if the photon flux is high enough to mask this. Quantum effects are always present, but are often ignored when classical explanations seem to suffice.
Well, I guess the question is getting relatively philosophical there. Of course we are living in world that follows quantum mechanics (to some degree), so you could also say anything we experience is a quantum effect. I would use the word quantum mainly for effects, that can not be explained by classical physics (superposition, entanglement and of course interference of single particles). But I guess I'm splitting hairs now, just wanted to point out that classical physics already describes the observed effect. Thanks for taking the time to respond!
The Celsius grade/centigrade makes much more sense in cooking. I mean it makes more sense in pretty much every not-heavily-scientific case (measuring body temperature might be subject to discussion) but having the points of phase change of water as a reference is quite useful when you're dealing with water near its boiling point which cooking is a lot about
Never tried sugar work or chocolate tempering - but no-one has really the physics and before. Enjoyed the bid, and looks as though you enjoyed the end product!
Will you cover on how to make the grating film? I was thinking it might be a great idea to make picture out of the hologram or maybe even better, making grating that only reflect particular color. Like blue color in some butterfly's wings or color in anodized titanium. This is great idea btw
I haven't had chocolate in a long time, and for some reason this video gave me cravings. Luckily, my wife has a dedicated chocolate stash for these situations.
I used to work in a chocolate shop and noticed that sometimes the chocolate sheets would come off the marble with a rainbow sheen. It's pretty cool to finally know why.
That is more likely to be thin film interference: en.wikipedia.org/wiki/Thin-film_interference . Diffraction requires a very precisely ordered surface which is seldom found in nature, while thin films are common and often self assembling, like the film of oil on water or soap bubbles.
@@csmole1231 It's very unlikely. While a bad polishing job could leave a bunch of scratches all in the same direction, the scratches also have to be an exact and equal distance from each other. Having that happen by chance is pretty much impossible. The only finishing operation I could see doing that would be turning on a high precision lathe, and stone isn't worked that way
Don't know your name yet, but dude, it took 2 videos of yours for me to instantly subscribe. You're obviously very well educated and very interesting. Looking forward to watching every one of your videos.. Thank you for the great content, always appreciated. No click bait, no bull shit. Just pure entertainment!
This channel is the perfect medium to defract your incredible wealth of knowlege..... An ideal explainer of complexities in a brilliantly detailed yet understandable way, you illuminate an untold mystery into a memorable learning experience. Cool stuff,...I find each video to be this way. Thank You
Another great video! Thanks! I will start experimenting on how I can serve rainbow chocolate to my guests. Imagine to open a box of assorted chocolates, and se the rainbow shine.
How have I not discovered your videos until now? I’ve been sucked into the RUclips wormhole all night ever since I saw my first video from you. I’m excited to watch more. It all started with your styrofoam speaker video. I actually had two of those pieces of styrofoam I was going to use to insulate a window for my AC. I never ended up needing them and they’ve just been sitting in my garage. so I just ordered two actuators from Amazon to make them. Lol I look forward to making those and watching more from you.
I'm an amateur at candy making and these sorts of things are interesting, I'd use such techniques for a candy and put the candy out for Halloween just as a little fun novel thing to brighten up the holiday.
I don't know how well it works for sugar or chocolate but I know for plastics and foils and such, the easy, reliable, FAST way to make diffraction gratings or holographic patterns is to emboss them from a negative, silvering the plastic like a mirror and then bulking up the thin silver via electroplating (or just smearing it with solder paste and sticking it in the oven). That's how the plastic diffraction film's usually made in the first place, as well as the holographs on things like drivers' licenses or "do not remove" warranty stickers, which if you can get the layers to separate and expose the embossed side can be copied near-losslessly the same way just like the diffraction film and is usually how the better fake IDs get their holographs.
oh! this reminded me of something i saw occur by accident but could not find online how to do it on purpose..one day i noticed in a vending machine one of those chocolate cupcakes with the chocolate coating on top (like a ding dong) but i noticed it was very slightly sparkling (as my angle of viewing changed). it was not a blatant effect..i had to peer closely at it through the glass even to be sure it was sparkly...and thought maybe somehow crystals (sugar?) had formed on the surface of the topping. they were so small i wondered if it was necessary to have some kind of bright point source of light to see it best. anyway one day i bumped into someone who owned a bakery and asked her if that was a thing they might do on purpose but she had never heard of it..and online it seems like the only search results are of sprinkling sugars of different sizes but i'm pretty sure this was formed after packaging..it's hard to imagine a product being so subtle on purpose :-) so..might you know how to create this accident on purpose? it was very pretty...maybe if the crystals were larger though it'd be a better
i come here as recommendation from another channel while ago for your speakers video (i think it was AvE with his styrofoam speakers video) and didnt subscribe back then god knows why, now this video was recommended by youtube to me and this time i am not missing the chance :) i like the longevity and thoroughly explanation about the projects... great videos and great projects, keep up the good work and best wishes...
Update! First, this is the best light setup I could get for my last run just before christmas: www.dropbox.com/s/g2qsuef0f26n7a1/diffraction.mp4?dl=0 (I think by now all browsers support the HEVC codec, a friend stabilized the video for me) This was the most vibrant slab I got, and sadly you can see my excitement while filming it, thankfully the reflection itself doesn't care much about tremor :) Sadly my phone camera doesn't do the vibrancy justice, but I'm sure you had the same frustration when reviewing your material, heh. I went through approximately 2.1kg sugar candy. I planned to try storing a slab In a desiccator over CaCl, but I ran out of corn starch syrup before I could try it. I wanted to figure out if a completely dry surrounding would preserve the structures better. What I learned was that just below body temp is the right range to pull off the film. At (my) room temperature the surface wouldn't be as detailed, sometimes even cracking the structures due to stress when pulling off the film. I also used a way hotter base surface to keep the sugar/film heated, 130-140 degrees science for the base gave me the best surface/material/vibrancy ratio, and also some room to adjust the thickness. I reused the sugar up to 3 times, and my solution to getting the perfect pouring temperature was keeping it in the oven with a thermoprobe (also some laziness on my side that turned out to be a good AFK method while remelting previous sugar), together with the molding base. I'd take out the base just a moment before pouring to have its temp drop slightly, would put on the film ontop of a baking sheet, and let it rest for a few seconds before pouring. After getting the desired shape, I'd lift up some of the edges to get an even thickness and better spread, and then set it on a wooden board for gentle cooling, as other surfaces I tried would result in uneven temperature. Once the slab reached the proper temperature, the film would only have to be lifted slightly, it's stiffness doing the actual work of separating from the sugar. A note on the wax sample I made: It kept its diffractive surface for over a week without fading, (resting spot windowsill) and after a month I was still able to see faint vibrancy. The pouring of wax is a bit trickier, but I haven't spend much time figuring the right parameters yet. At times the wax would refuse to separate film, and I'd have to boil the film in water for quite some time to clean up the surface, whereas sugar residue could be washed off by some hot water. Using wax might open more routes, I'm thinking of trying out to spray the wax with different types of paint/varnish, in hopes to make a more durable copy. Since wax can be melted at a somewhat reasonable temperature, the right coating might work well, but that's a project for next fall, as I am burned on this for now. Thank you, Sir, for the inspiration to start exploring this myself. I haven't had such a rejuvenating experience since the high school science club, and the future looks a little less bleak now.
Would you mind specifying important data in international units for international audiences? Because we don't use Fahrenheit, so i've had to pause numerous times and calculate the corresponding Celsius temperatures. I understand it may be a bit burdensome to incorporate this into narration at times, but an overlay text added during editing would be nice.
Fun video! If need be, I imagine that you could vacuum degass the candy before pouring. As you likely know, even old take out gratings from interferometers/spectrometers are expensive on ebay. I guess that one could be be cast from reproduction films, using epoxy if it could be released, or even silicone. In the case of epoxy, carbon fiber could be laid up to back it, which is pretty stiff and temperature stable. A layer of veil added first would keep the weave from printing-through. Perhaps a layer of flexible grating could bonded to a substrate to make a mould by vacuum-bagging it down, while the adhesive dries, then a copy could be made from the top. I will not try to make a ruling engine... I will not try to make a ruling engine.... But I have a linear ways from a wafer inspection microscope that .001mm sitting in the garage : ( It's okay. I have no z-axis. Phew!
this is the first vid i watched on this channel and now im revisiting it cuz Applied Science just did a vid on hologram chocolate! i remember feeling down one day and clicked on a recommendation vid from a candy shop making chocolate desserts, they are like really happy and energetic and family business vibe, but after half an hour i started drifting off and scrolling down the up next column: pretty much buried under tons of cooking show this not even recommended to me vid thumbnail and title look so attractive smh. and yaeh i then consider myself freaking lucky that day 🤪 (also thanks to The Thought Emporium and Applied Science which i already subbed back then, had they not like and comment this vid, it probably won't even appear in my up next column🤣)
I LOVE your channel !! The level of o detail at which you explain everything is awesome!! Since you dove into the world of chocolate tempering , i figured maybe you can answer a question about the science of emulsions. I am a mathematics undergraduate that also enjoys cooking and especially figuring out the science behind it. Could you explain the reasons why the fickle emulsion of egg, oil, acid (also known as mayo) breaks?
You sir, are a cool one! can't wait to mess around with this! if you wanted to try and pour the chocolate onto a larger sheet, could you possibly use a larger amount (amusing you'll loose some to the inside of the melting reception) and have a top plate to squeeze out a wider shape as it quickly cools? I figure that would work better than the gravity method as well. I ask because I get the feeling you had a quite a few iteration on this experiment ;) Thanks again for the captivating science!
Not that many iterations, but the results kept mysteriously disappearing. The dipping technique was by far the best and easiest. If you wanted very large sheets I would melt the chocolate in a much larger pan. The movement is the trick and there is no waste, you can remelt and temper as many times as you want with whats left.
I'm only a minute into this 30-minute video, but I'm pretty sure that this is part of the process used when the patent was awarded for "edible holograms" back in the 1990's. There were supposedly disc lollipops that had etched holograms similar to those printed on credit cards, down to potential animation. I honestly never saw any such candies in real life, but I have a sneaking suspicion that these very fine structures are incredibly sensitive to damage via heat. Shipping front-shelf candy via refrigerated container really kills profits. Additionally, we were only a couple years away from the toy-candy explosion meaning that people had pretty high expectations of their expensive candies.
The thing is you need to care in the first place too. Show this video to people who aren’t already interested and they’ll be very bored. I think that’s a more core issue about school; making students sit through lessons not caring and never understanding why the should care
@@TechIngredients The point is that, as you say, you yourself went to an average school, just like the OP (yoma gotoe). The school and the teacher are clearly NOT determining factors.
There is so much to say, but I better go and order my KILOS. Sweet video Sir....very interesting....I kept saying wow, wow, wow....suddenly the credit card appeared..... time to try this..... must make giant props from chocolate...instead of carbon fiber.....🤔😉😎
But if you have to eat the chocolate because the LSD is in it, you won't get to look at it when the magic happens. Ohh I know, make two sets, one with and one without.
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
Far out ! order it by the Kilo LOL.........meanwhile down at the docks, pssssst hey bub, you wanna buy diffraction grating ? Eatables with visual Quantum effects ......the yutes are gonna love this.
That's right. The first one's free and before they realize it, they're doing physics. Sneaky.
obligatory nitpicking: I'd call diffraction a classical effect, since it's predicted by a wave-only E&M model of light.
Pick nits, that's OK. But, remember that the diffraction effect will occur even if the illumination is limited to a single photon, during the time of flight, flux. This is true for the well known slit experiment. So, maybe quantum effects are operating here as well.
@@TechIngredients what about a chocolate quantum eraser? Chocolate holograms? Saccharide holographic optics? O.o
@@TechIngredients I could not find your link to buy the polymer for imprinting the chocolate. Any amazon links to the product?
I'm so glad that RUclips recommended your channel to me. Great stuff!
Thanks! We've been fans of yours for years
It's similar to your gecko tape you were trying to make. Makes me wonder what other cool surface effects can be cloned with this "casting" method. Like making a windshield with an inherent hydrophobic lotus leaf surface or mass producing some chemical activation site/quantum effect.
This is a whole area of engineering covering meta-materials. Nano scale structural modifications that create significantly different properties than those present in the bulk material.
sshuggi Dangit! I was just about to suggest using this technique for the gecko tape!
Me too!
Great video!! I've got to try this with other things. Super cool concept. I wonder if you used an actual hologram if you could transfer the pattern
The Thought Emporium I was thinking the same thing, putting a white light reflection holo on candy/choc would be very cool.
There are folks selling exactly that.
how would that work?
Holograms on chocolate, yes. Just make an engraved hologram. And do the exact same procedure.
You can make them with a compass ;) Do a video, should be easy.
This comment section is a straight-up whos-who of youtube, I LOVED your cloud chamber video
After watching this, I used it for my Christmas bake-off at work. I work in a semiconductor fab, so I made electrostatic chuck cakes with hard candy wafers. I poured the candy onto 2 axis diffraction grating sheets. It turned out great. It was a close 2nd.
So cool! What is the name of the film you used? I want to order on Amazon, but I'm afraid to make a mistake with the choice
@@marietroitskaia i'm a different person, but i used used the Double Axis Diffraction Grating sheet 13,500 lines/inch.
can you also see the color shift from the other side of the flat sugar, the side that wasn’t in contact with the mold?
What the heck came first? You used diffraction to make some of the prettiest candy of all time lol
2nd?!?! What the hell was first
This is the best cooking video ever. Finally chocolate tempering and why we add glucose into candy is explained.
A couple of weeks as a subscriber and I have come to a realization... I'm deeply jealous of your work-space.
Admiral Bob I believe you meant *envious. 😜
Same here, nice place. :)
What educated, tech savy, creator isn't?
Why I like this..when I was in HS, my Home Economics teacher taught us the science behind everything involved in food and it's preparation. How shortening shortens the strands of gluten in biscuit dough was one example(simplified version) , suspensions, coagulation, muscle structure of different cuts of meat on the molecular level and even the physics of how a knife blade cuts . I'm so glad I found this video. You're an excellent presenter and teacher. I know how hard it is to impart knowledge/thoughts from your own brain to others in a way that ensures they see and absorb what you are sharing. I was able to follow your verbal input without " rewinding" once. Great job! 👍💯👌And I love the smile and obvious enjoyment of the Chocolate at the end.. charmingly human you brainy guy.🤭 (Linda Resnick, Lafayette H.S. Brooklyn NY: KUDOS to you,!)
I nominate you to be dad of youtube.
You remind me of my physics teacher. He always explained to us how things work by showing us. One thing I'll never forget is when he showed us how vacuum affects various materials and objects. You should have way more subscriptions. Awesome channel.
Clearly one of the best tutorials ever - excellent scientific explanation followed by an edible and visually interesting result - thank you!
I worked with gratings in applied optical emission spectrometers used to identify trace elements in the parts per billion. The manufacture of the gratings is similar, kind of.
That measurement science has improved so much since, and now chocolate flavored. Nice!
God, if all teachers and university lecturers had such a talent to talk about difficult things in such a clear and interesting way, the world would consist of geniuses only. You are really brilliant, man. With every single video I have more and more respect. And all that started with ... your banana moonshine film 😎
I always come to this channel when I think everyone around me is stupid and I get frustrated. After watching any of your videos, I get a serious dose of humility.
Weird! I would never have thought that chocolate could hold surface details small enough to act as a grating!
Ann Reardon recently experimented with this film and threw out a few measurements: the grooves in the sheet are approximately 2 microns wide, meanwhile the tongue can sense anything as small as 30 microns as "gritty" - she speculated that chocolate manufacturers that spend enough time milling the chocolate particles so that their product feels smooth are probably getting it small enough to fit into those 2 micron grooves. Wild!
The coco butter and cocoa solids are the two components of chocolate along with sugar and milk solids. The solids in chocolate are ground down to about 25 to 30 microns as you have mentioned but not beyond as it would make the mouth feel of chocolate too gummy. So it should be just the cocoa butter that is in there entering the groves to make the diffraction grate.
Have you noticed that you are the only channel in existence who has such overwhelmingly positive responses?
Because science -is- cool.
Yes...it is!
very cool.
slight correction though, its not the exoskeleton of the bug used to make shellac it's actually a substance they secrete more like beeswax which is slightly less gross to eat than bug skeletons.
I love the style and format of these videos and I can't wait to see more. Your approach is accessible and informative -- certainly an inspiration. The videos take me back to the awe and wonder inspired by great science teachers, something I didn't realize I missed so dearly until just this moment. I hope that you do this for a long time.
dos equis needs to hire this guy.
most interesting man, confirmed
Art, science, and cooking? Yes please. This is a happy little edutainment video. Thanks
Space-age analysis and breakdown of light interaction, on a quantum level , to create iridescent candy and chocolate. Wow. I have watched just about all your videos sir, and I keep coming back for your excellently detailed and clear explanations , step-by-step execution and general awesomeness. Keep up the good work!
You know the candy's gonna be delicious when a variac is involved in making it.
You've re-enforced my belief that every great cook is a good chemist, but truly masterful cooks know their chemistry.
Brilliant, BRILLIANT man, your videos are SO intensely focused, just so very calming and delightful to watch you working... but you ATE the product? That's grating on me a little... 😉😋
Everything about this was remarkable. Even my favourite RUclipsrs are here. Holy crap.
I never would have guessed this was possible without inedibly doping the chocolate. What an amazing result!
THIS IS AMAZING.
I never knew you can achieve this type of technique to get it like that on chocolate!
If this guy was my Science Teacher in High School, I would've learned something.... Every day.
That guy didn't have a guy like himself as a science teacher. His teacher was probably a lot like yours. Think about that.
Most interesting cooking video I have ever watched bar none. Love the review of light mechanics. Very well articulated and clear.
Thank you!
Missed this video somehow. Great stuff. Thanks to Applied Science for the heads up.
I'm a chocolatier. How did you come to acquire such a wide and deep knowledge in so many subjects? You are remarkable! (and very interesting).
I followed your instructions for the sugar candy and made lovely diffraction gratings, but they lasted for about an hour. After an hour or so, the diffraction effect went away. My guess is that the moisture in the air and in our breath as we ooo'ed and aww'ed over the rainbows was absorbed by the sugar, changing its shape and destroying the lines. Our next experiment will be trying to keep it in a plastic bag and see if it lasts longer.
I just love that you not just do the stuff, but you explain it in detail as well. I actually manage to make me interested in science again eben tho I hate in during the lessons. You're a great inspiration and make me think about own Projekts. I know it's very time consuming to make such high quality videos and it usually doesn't pay off in matters of subs and likes but u should know u leave a big impression behind. Please never stop making videos!
" If you build it they will come". We're in this for the long haul and all of us appreciate your reaction. Recognition is building, but more importantly it is based on real value rather than click bait.
Tech Ingredients That's the spirit!
Just watched one of the old video's.. the production quality has improved immensely! well done!
i was avoiding this video in favor of your others, but now im glad i actually watched it. love the ending, good clean comedy
I was drooling the whole time you were making it and when you showed the end result my mind was blown...
THIS VIDEO, sent me down a rabbit hole that I just now after 30 intense days of Research, I am emerging, an absolute expert in this field and I have learned proprietary information on how to make counterfeit proof edibles.
My significant other is wanting to make epoxy resin molds with that diffraction effect. It does look pretty cool how these epoxy projects turn out after demolding.
By far my favorite cooking channel!
I love that subtle '39 seconds' setting on the microwave - I do the same thing. Think 30 sounds good enough, then immediately re-evaluate to 'hmm, maybe it shoulda been 40', so you just hit 9 to get it close enough x)
Absolutely beautiful videos! Keep'em coming please!
One suggestion/request/wish:
It would be great if you could dedicate a video to your design process when it comes to building/designing electro-optical systems. i.e. what kind of software package(s) you use and how. where do you source parts and what are the essentials in your lab. etc...
"Practice makes perfect" he says as he eats the finished product.
Great video! Just wanted to make clear, that no quantum effects are involved here, classical electrodynamics are completely sufficient to describe diffraction on gratings. Seems like often enough the word "quantum" is used where it shouldn't be.
The classical diffraction slit experiment will produce a diffraction pattern even when the photon flux is at a level so low that only a single photon is present (statistically) between the source and the target. Quantum effects must be operating in this regime and therefore must be present even if the photon flux is high enough to mask this. Quantum effects are always present, but are often ignored when classical explanations seem to suffice.
Oh, and thanks!
Well, I guess the question is getting relatively philosophical there. Of course we are living in world that follows quantum mechanics (to some degree), so you could also say anything we experience is a quantum effect. I would use the word quantum mainly for effects, that can not be explained by classical physics (superposition, entanglement and of course interference of single particles). But I guess I'm splitting hairs now, just wanted to point out that classical physics already describes the observed effect.
Thanks for taking the time to respond!
This is one of the best chocolate things I've ever seen!
Your breath of topics astound me, keep it going. Enjoy your style and manner of explaining of the concepts. Many school teachers could learn from you.
The Celsius grade/centigrade makes much more sense in cooking.
I mean it makes more sense in pretty much every not-heavily-scientific case (measuring body temperature might be subject to discussion) but having the points of phase change of water as a reference is quite useful when you're dealing with water near its boiling point which cooking is a lot about
Never tried sugar work or chocolate tempering - but no-one has really the physics and before. Enjoyed the bid, and looks as though you enjoyed the end product!
This is the best cooking show I’ve seen. Lol
Neat! Never thought u can convert sugar into diffraction grating material.
I'm diggin the tactleneck. Archer approved.
This is the most controlled diy set up to make candy I've ever seen.
Will you cover on how to make the grating film? I was thinking it might be a great idea to make picture out of the hologram or maybe even better, making grating that only reflect particular color. Like blue color in some butterfly's wings or color in anodized titanium. This is great idea btw
I haven't had chocolate in a long time, and for some reason this video gave me cravings. Luckily, my wife has a dedicated chocolate stash for these situations.
You explain ideas in a very approachable way.
Thanks!
Seriously a great channel, very thorough and lucid explanations over diverse material.
I used to work in a chocolate shop and noticed that sometimes the chocolate sheets would come off the marble with a rainbow sheen. It's pretty cool to finally know why.
That is more likely to be thin film interference: en.wikipedia.org/wiki/Thin-film_interference . Diffraction requires a very precisely ordered surface which is seldom found in nature, while thin films are common and often self assembling, like the film of oil on water or soap bubbles.
@@apathyboy can it be that the marble table finishing was polished using machine hence leave some "precisely ordered surface" strokes?
@@csmole1231 It's very unlikely. While a bad polishing job could leave a bunch of scratches all in the same direction, the scratches also have to be an exact and equal distance from each other. Having that happen by chance is pretty much impossible. The only finishing operation I could see doing that would be turning on a high precision lathe, and stone isn't worked that way
@@apathyboy neat!
Fantastic channel! Really incredible how you manage to explain details of this projects of such a wide viarity by doing them in your shop. Just great!
Don't know your name yet, but dude, it took 2 videos of yours for me to instantly subscribe. You're obviously very well educated and very interesting. Looking forward to watching every one of your videos.. Thank you for the great content, always appreciated. No click bait, no bull shit. Just pure entertainment!
Thanks!
This channel is the perfect medium to defract your incredible wealth of knowlege.....
An ideal explainer of complexities in a brilliantly detailed yet understandable way,
you illuminate an untold mystery into a memorable learning experience.
Cool stuff,...I find each video to be this way.
Thank You
Thanks, that's kind.
Another great video! Thanks! I will start experimenting on how I can serve rainbow chocolate to my guests. Imagine to open a box of assorted chocolates, and se the rainbow shine.
beautiful. I imagine they don't last too long, so we'll never see this commercially- but what an effect! Rainbow chocolates!
How have I not discovered your videos until now? I’ve been sucked into the RUclips wormhole all night ever since I saw my first video from you. I’m excited to watch more. It all started with your styrofoam speaker video. I actually had two of those pieces of styrofoam I was going to use to insulate a window for my AC. I never ended up needing them and they’ve just been sitting in my garage. so I just ordered two actuators from Amazon to make them. Lol I look forward to making those and watching more from you.
This will make my garnish game for cocktail get to another level
I'm an amateur at candy making and these sorts of things are interesting, I'd use such techniques for a candy and put the candy out for Halloween just as a little fun novel thing to brighten up the holiday.
Watching people temper chocolate, but on a chemistry channel... Nice
best part was he just talks and takes a bite out of the end, like it's no big deal that a lot of science went into it haha
I don't know how well it works for sugar or chocolate but I know for plastics and foils and such, the easy, reliable, FAST way to make diffraction gratings or holographic patterns is to emboss them from a negative, silvering the plastic like a mirror and then bulking up the thin silver via electroplating (or just smearing it with solder paste and sticking it in the oven). That's how the plastic diffraction film's usually made in the first place, as well as the holographs on things like drivers' licenses or "do not remove" warranty stickers, which if you can get the layers to separate and expose the embossed side can be copied near-losslessly the same way just like the diffraction film and is usually how the better fake IDs get their holographs.
I absolutely love your channel. Creative, informative and so wholesome. Please continue with your fantastic content
Awesome, another fan here. I really appreciate the effort you put into your content!
That's the shiniest sugar & chocolate I've seen.
It would be awesome if you could put a hologram image onto them.
It's concerning that you know how to do everything so well. Your wife must have an interesting life living with you. You don't seem boring.
Finally someone who knows how cooking should be explained.
oh! this reminded me of something i saw occur by accident but could not find online how to do it on purpose..one day i noticed in a vending machine one of those chocolate cupcakes with the chocolate coating on top (like a ding dong) but i noticed it was very slightly sparkling (as my angle of viewing changed). it was not a blatant effect..i had to peer closely at it through the glass even to be sure it was sparkly...and thought maybe somehow crystals (sugar?) had formed on the surface of the topping. they were so small i wondered if it was necessary to have some kind of bright point source of light to see it best. anyway one day i bumped into someone who owned a bakery and asked her if that was a thing they might do on purpose but she had never heard of it..and online it seems like the only search results are of sprinkling sugars of different sizes but i'm pretty sure this was formed after packaging..it's hard to imagine a product being so subtle on purpose :-) so..might you know how to create this accident on purpose? it was very pretty...maybe if the crystals were larger though it'd be a better
Check out PDMS, which is a low cost silicone oil. You can polymerize it, but it flows incredibly easy, and will capture any detail very finely.
This is the cutest video you've ever done!!!
Love it!
Tasty physics 😂
i come here as recommendation from another channel while ago for your speakers video (i think it was AvE with his styrofoam speakers video) and didnt subscribe back then god knows why, now this video was recommended by youtube to me and this time i am not missing the chance :)
i like the longevity and thoroughly explanation about the projects... great videos and great projects, keep up the good work and best wishes...
Thanks! We have a lot of neat things in the works.
Update!
First, this is the best light setup I could get for my last run just before christmas:
www.dropbox.com/s/g2qsuef0f26n7a1/diffraction.mp4?dl=0 (I think by now all browsers support the HEVC codec, a friend stabilized the video for me)
This was the most vibrant slab I got, and sadly you can see my excitement while filming it, thankfully the reflection itself doesn't care much about tremor :)
Sadly my phone camera doesn't do the vibrancy justice, but I'm sure you had the same frustration when reviewing your material, heh.
I went through approximately 2.1kg sugar candy. I planned to try storing a slab In a desiccator over CaCl, but I ran out of corn starch syrup before I could try it.
I wanted to figure out if a completely dry surrounding would preserve the structures better.
What I learned was that just below body temp is the right range to pull off the film. At (my) room temperature the surface wouldn't be as detailed, sometimes even cracking the structures due to stress when pulling off the film. I also used a way hotter base surface to keep the sugar/film heated, 130-140 degrees science for the base gave me the best surface/material/vibrancy ratio, and also some room to adjust the thickness.
I reused the sugar up to 3 times, and my solution to getting the perfect pouring temperature was keeping it in the oven with a thermoprobe (also some laziness on my side that turned out to be a good AFK method while remelting previous sugar), together with the molding base. I'd take out the base just a moment before pouring to have its temp drop slightly, would put on the film ontop of a baking sheet, and let it rest for a few seconds before pouring. After getting the desired shape, I'd lift up some of the edges to get an even thickness and better spread, and then set it on a wooden board for gentle cooling, as other surfaces I tried would result in uneven temperature. Once the slab reached the proper temperature, the film would only have to be lifted slightly, it's stiffness doing the actual work of separating from the sugar.
A note on the wax sample I made: It kept its diffractive surface for over a week without fading, (resting spot windowsill) and after a month I was still able to see faint vibrancy. The pouring of wax is a bit trickier, but I haven't spend much time figuring the right parameters yet. At times the wax would refuse to separate film, and I'd have to boil the film in water for quite some time to clean up the surface, whereas sugar residue could be washed off by some hot water.
Using wax might open more routes, I'm thinking of trying out to spray the wax with different types of paint/varnish, in hopes to make a more durable copy. Since wax can be melted at a somewhat reasonable temperature, the right coating might work well, but that's a project for next fall, as I am burned on this for now.
Thank you, Sir, for the inspiration to start exploring this myself. I haven't had such a rejuvenating experience since the high school science club, and the future looks a little less bleak now.
Would you mind specifying important data in international units for international audiences? Because we don't use Fahrenheit, so i've had to pause numerous times and calculate the corresponding Celsius temperatures. I understand it may be a bit burdensome to incorporate this into narration at times, but an overlay text added during editing would be nice.
That's a good idea. I'm so used to converting between these systems that it didn't occur to me that not everyone is comfortable with it.
@@TechIngredients Not just for international audiences - for all our sakes.
@@TechIngredients we're spoiled here in the EU. We don't convert very often, mainly between K and C and that's ye...
This technique also works great for the bottom layer of 3d prints.
Fun video!
If need be, I imagine that you could vacuum degass the candy before pouring.
As you likely know, even old take out gratings from interferometers/spectrometers are expensive on ebay. I guess that one could be be cast from reproduction films, using epoxy if it could be released, or even silicone. In the case of epoxy, carbon fiber could be laid up to back it, which is pretty stiff and temperature stable. A layer of veil added first would keep the weave from printing-through. Perhaps a layer of flexible grating could bonded to a substrate to make a mould by vacuum-bagging it down, while the adhesive dries, then a copy could be made from the top.
I will not try to make a ruling engine...
I will not try to make a ruling engine....
But I have a linear ways from a wafer inspection microscope that .001mm sitting in the garage : (
It's okay. I have no z-axis. Phew!
Great video. I've in ordered a sheet to see if I can use this in my resin art!
Thanks and good luck!
Excellent videos, keep it up.
this is the first vid i watched on this channel and now im revisiting it cuz Applied Science just did a vid on hologram chocolate!
i remember feeling down one day and clicked on a recommendation vid from a candy shop making chocolate desserts, they are like really happy and energetic and family business vibe, but after half an hour i started drifting off and scrolling down the up next column: pretty much buried under tons of cooking show this not even recommended to me vid thumbnail and title look so attractive smh.
and yaeh i then consider myself freaking lucky that day 🤪
(also thanks to The Thought Emporium and Applied Science which i already subbed back then, had they not like and comment this vid, it probably won't even appear in my up next column🤣)
I LOVE your channel !! The level of o detail at which you explain everything is awesome!! Since you dove into the world of chocolate tempering , i figured maybe you can answer a question about the science of emulsions. I am a mathematics undergraduate that also enjoys cooking and especially figuring out the science behind it. Could you explain the reasons why the fickle emulsion of egg, oil, acid (also known as mayo) breaks?
I'll look into it.
Mmm. Delicious optics experiments!
You sir, are a cool one! can't wait to mess around with this!
if you wanted to try and pour the chocolate onto a larger sheet, could you possibly use a larger amount (amusing you'll loose some to the inside of the melting reception) and have a top plate to squeeze out a wider shape as it quickly cools? I figure that would work better than the gravity method as well. I ask because I get the feeling you had a quite a few iteration on this experiment ;)
Thanks again for the captivating science!
Not that many iterations, but the results kept mysteriously disappearing. The dipping technique was by far the best and easiest. If you wanted very large sheets I would melt the chocolate in a much larger pan. The movement is the trick and there is no waste, you can remelt and temper as many times as you want with whats left.
I'm only a minute into this 30-minute video, but I'm pretty sure that this is part of the process used when the patent was awarded for "edible holograms" back in the 1990's. There were supposedly disc lollipops that had etched holograms similar to those printed on credit cards, down to potential animation.
I honestly never saw any such candies in real life, but I have a sneaking suspicion that these very fine structures are incredibly sensitive to damage via heat. Shipping front-shelf candy via refrigerated container really kills profits. Additionally, we were only a couple years away from the toy-candy explosion meaning that people had pretty high expectations of their expensive candies.
I wish science had been taught like this when I was at school!
Me too, but it's never too late. Spread the word.
It was... Just not your school.
The thing is you need to care in the first place too. Show this video to people who aren’t already interested and they’ll be very bored. I think that’s a more core issue about school; making students sit through lessons not caring and never understanding why the should care
@@TechIngredients The point is that, as you say, you yourself went to an average school, just like the OP (yoma gotoe). The school and the teacher are clearly NOT determining factors.
@Tech Ingredients
This topic has been removed from the curriculum since the majority of students don’t have the math skills.
If I had your videos instead of the crappy Chicago public school I was forced to go to I feel like I would be a healthier person.
Thanks! That is one of the reasons we left. Now, go build something.
There just aren't enough cooking shows with bandsaws, drill presses, and milling machines on the set!
DUDE! weed companies should be calling the heck out of you!
Just discovered your facinating shows. Thanks to both of you. You have a great little lab but please! clamp down those pressurized gas cylinders.
There is so much to say, but I better go and order my KILOS. Sweet video Sir....very interesting....I kept saying wow, wow, wow....suddenly the credit card appeared..... time to try this..... must make giant props from chocolate...instead of carbon fiber.....🤔😉😎
Holy cow, you beat action lab to this by 3 years
Loved the ending . excellent work.
College is nearly obsolete. Love this channel.
You're right! The next video is on Chaucer...hope you like it, take notes.
Oh, and thanks!
Thus when I found I could not sleep
But lately now, the other night,
Upon my bed I sat upright,
Bathed in the warm glow,
Of Tech Ingredients show
“Practice makes perfect.”
LOL
It's not often that Karo syrup sits next to a variac on a surface while making candy haha
If Steve Jobs became a chemist. I love your videos
This is such an odd video to watch. But it is an awesome one. Thanks!
Put LSD in that...and you got yourself a WINNER!
But if you have to eat the chocolate because the LSD is in it, you won't get to look at it when the magic happens. Ohh I know, make two sets, one with and one without.