I'd wonder what a dangerous dose of selenocysteine would be, anyhow. I'd expect it to be a special kind of blech ("tastes like selenium smells" which, having smelled a selenium rectifier burn out, is a special kind of gaggy, like an electronic fart). Does this amino acid show up in traditional food proteins (e.g. chicken, fish, beef, soy)? At what concentrations? Selenocysteine or no selenocysteine, I'd suggest another test of adding the amino acid to salted but otherwise unseasoned rice (perhaps with a little flavorless vegetable oil), at a measured concentration that gets a decent yumminess from glutamate. Dipping a fry seems too variable a test to me.
Thank goodness RUclips exists, Where thousands can watch and nod sagely as a man describes an amino acid "Peak savory with a slight sourness..." This channel has a lot of chemistry knowledge I am curious about, that I would be embarrassed to talk about XD
I think Codyslab already did the sugar taste test (not quite tierlist format), so a starch and fibre would be good alternatively, we could do capsaicin, piperine, and menthol to really stimulate the taste buds
@@tortoise-chan oh, that’s good to know. For some reason (as I know basically nothing about chemistry beyond what a highschool class covers) I had imagined it might just, not react with stuff in the body , like chalk or whatever? In retrospect that thought I had probably doesn’t make any sense.
Nontoxic bitterant tier list would be extremely funny if a bit evil. That apple spray to stop dogs or people chewing on things, switch cartridges, etc.
Fun Fact: The pickled ginger that comes with sushi in restaurants is supposed to be used as a pallete cleanser. Maybe you could try that if you do one of these again
I know exactly what you mean by the zappy sensation. Once, I was making soap, and I tried the old-fashioned method for determining if you've consumed all the sodium hydroxide in the saponification: tasting a tiny quantity of the soap mixture. I had not, it turned out, consumed all the sodium hydroxide, because I got a twang in my mouth like I'd just stuffed a wad of aluminum foil in there or stuck my tongue on a 9-volt battery.
I've had treatment for mild PKU when growing up, feeding on powder. And the absolute ass-tasting bitter punk in the mix was the chamption: L-tryptophan.
One thing my mother tried to use in cooking as an alternative to various savory sauces were Coconut and Soy aminos. She stopped when both me and my sister stopped eating meals she made once we identified the smell of said aminos. She thought we were crazy and that there was no way to identify the aminos by smell, but once we reliably started avoiding foods that had been adulterated with aminos by smell, she got the hint and accepted that yes, for some of us, they do stink, and for those who can smell them, they ruin the taste of everything.
@@jonathanodude6660 Coconut and soy aminos are produced by breaking down the proteins of said foods into amino acids through a strongly acidic process. In theory they're easier to digest, but unless you're suffering from chronic indigestion, there's not really any benefit other than having less sodium than their doesn't-taste-like-week-old-pool-water alternatives.
Some people would say, "the answer to a question that nobody asked" but this is the answer to a question that nobody else asked that I never knew I needed until I got it. Well played, That Chemist, well played.
There was a recent RUclips discussion on tasting (diluted) common mineral and fruit acids, and ranking them, something I did decades ago. This would probably be a popular topic here.
As I expected, L-cysteine is not good😂. The smell of the L-cysteine solution would permeate the whole lab when you opened the bottle. It was considered rude if you didn't announce you were working with it. Now I cannot imagine that smell in my mouth.
Loved the taste testing. The only sulfur containing thing that I can tolerate are eggs. When I open a jar of pickles, I can instantly tell from the smell alone if a metabisulfite was used as preservative, and I can't eat the pickles. I would definitely watch some other tastings (both organic and inorganic).
Mmmm 3mmc 🐱 For real tho drugs are usually just bitter. worst BY FAR I've tried is GBA. Its like if you distilled burned diapers and added denatonium and marker pen ink..
As you said, cysteine is prone to oxidation in air. So what you tasted in cysteine might very well has some cystine. Pre-treat it with thiols before tasting can help break apart the cystines. 😈
neutral water is near the isoelectric point of the amino acids, leading to poor solubility. high or low pH would work better, but thats not as healthy :D
@@falkmener2028 So you're saying it would have to be amino acid soda, right? This seems like something we could totally sell as a weird health product... Or something that Jones Soda would do if we ordered enough as conference swag (if you're not in the US, Jones makes normal stuff, but also weird ones like turkey and gravy soda around Thanksgiving).
I was just building a table of amino acid properties to use in my computational biology/machine learning models. The data in this video is the most valuable part of that table. Most important science of the year right here
I am on a diet of extremely limited fat - I had to have my gall bladder removed. And now you've got me craving french fries! (If I eat more fat than my innards can process, I get severe intestinal distress. But I want a french fry!)
Interesting about the methionine having a spoiled egg reputation. It's listed on the nutrition analysis for all brands of commercial poultry feed I have ever purchased.
I promised I would share a story once I start my lab course in the working group where they do lanthanide and actinide chemistry. This is gladly nothing about radioactivity yet, but something that happened on my first day. I needed a chemical from another work group, 2-bromoethylamine hydrobromine. I searched for it in a safety cabinet and the fridge, but couldn't find it. They told me afterwards that because of the bottle size it was somewhere else. This somewhere else was an old wooden cabinet. Nothing bad about it at first, but I found something in the "organic" section of this cabinet while I searched for my compound that should (imo) definitely NOT go in an old wooden cabinet: ammonium cyanide. I could smell something weird while I searched which is nothing unusual, but it was a bit scary because I did not know what exactly I smelled. Especially when you don't know if you can smell cyanide or not. Luckily my search did only took maybe 30s after I had my scary find.
Me in the principal’s office: hastily pulling up this video My biology teacher: I have no idea what prompted him to drink the amino acids we were using for a lab
I've done this with about a third of the amino acids (or variants on them, usually N-Ac), and yeah, some of them have been the kind of awful that you can't quite articulate but never forget. N-Ac-Cysteine is like rotten garlic in lemon juice, and the sulfide sticks around for so much longer than the acrid carboxyl+thiol acidity. Some are alright though. The texture of micronized phenylalanine is incredibly bizarre, its so insanely hydrophobic that it doesn't stick to your mouth and is repulsed by your saliva; its such a cool experience, I recommend eating a spoonful once for the novelty.
update: JESUS how did you take phenylalanine that poorly??? i've had spoonfuls of it with no trouble other than "hm, this tastes like splenda but cardboard". also the skunkiness you've mentioned on a few of these is from similarity to myrcene, a terpene found in cannabis. also, i found alkyl chains to be generally musty, which i think fits your description on those
Quite interesting! @5:26 in the Amino Acid video, a comment about Nettles, here's some interesting information. It's a story about the Stinging Nettle, what's very interesting is you can boil Nettle and make Nettle Tea.. also I've read online that you can make Rennet using Nettle so that's pretty cool (I've not tried it yet tho) In Trinidad Nettle is very common and there's actually nettle outside my house. I did not know Histamine was in Nettles tho, though that's interesting I always thought it was little tiny fibers that were needle-like that'd cause itching rather than a chemical @9:33 I know someone who flavors his meat with Hydrogen Sulfide... he makes it by adding a very very very small amount to it.. in case you're somehow willing to give it a shot He uses black Himalayan salt which has Iron Sulfide, I'm not sure too much about it but he mentioned it gives meat a better flavor Short Video: ruclips.net/video/HS_YYTgne-U/видео.html @18:08 :3 @23:24 I guess L-Cystine & H2S could pair up really nicely.. although I guess if it's in ultra-low concentrations it may contribute to a pleasant taste... it's like Skatole, in high concentrations it smells like Feces but in low concentrations, it has a flowery smell XD @29:04 We're suffering but not as much as your taste buds :') @32:57 Leucine and Isoleucine were two of the Amino Acids in the Branched Chained Amino Acids (BCA's) supplements that I took before and they did have a really bad taste. More like a sort of a taste but also a sort of smell-taste? The best description I'd give of it would be as if there was a fart in my mouth along with a rancid sour candy.
The most disgusting tasting acid I ever had was beta-phenyl-gamma aminobutyric acid. Also known under the nootropic name Phenibut. It tasted like battery acid mixed with stomach and and bile. Solid F tier
There's different types of bitterness. For example, pseudoephedrine and Trichocereus pachanoi tea taste poisonously bitter, like your body is trying to reject the chemical before the chemical has a chance to kill you. By contrast, caffeine is kind of dry and a bit tingly about its bitterness -- it's more superficial and less offensive. I think it might be interesting to have a bit more description like that of the various bitter amino acids.
For a future video it might be fun to try to guess what flavor a compound with have based on the functional groups then taste it to see how close you were, it could also work with guessing the scent for volatile compounds.
"Free-form amino acids" is the term supplements use for isolated AA residues. BTW: DL-Phenylalanine is sweet like sugar, while L-Phenylalanine is bitter and sharp in my experience.
Interesting about histidine. Apparently for people who have tasted fish with a ton of histamine, it has a peppery-metallic taste. (enough histamine to just straight give some people hives AFTER digestion)
@@lolnamelollastname9788 pretty much all of them at levels that most people can tolerate. But the scombridae family is the one that can get up to extreme levels if not handled well (tuna, mackerel, and others)
For the "skunky" flavors it's worth note that toasted sesame seed oil can be quite skunky on it's own and it is quite tasty in appropriate uses, and I'm curious whether leucine is one of the responsible chemicals.
Sesame protein does indeed turn out to have a fair bit of leucine in it, fourth by weight - glutamic acid, arginine, and aspartic acid are ahead in order. Phenylalanine isn't that far behind either, and it seems reasonably plausible that the toasting before separating the oil is making some of those available as flavors in the oil. This may lead to some flavor experimentation, I cook for someone with a sesame allergy and a mock-sesame-oil might be quite nice to have...
@@That_Chemist Oh I'm sure there are, "toasted whole" seems like rather the opposite of a tidy process with simple results. It'd still be real handy to find alternate ways to add really any of the major flavor notes back in without the actual stuff, and your description - especially the part where it meshed somewhat surprisingly well with the fry - seemed plausible as one of them.
i remember making lead acetate when i was like 14 or so after my chemistry teacher told us the story of it being used to sweeten wine obviously i had to taste it 😅(small amount less than 1mg since my scale couldnt pick it up) its somewhat bitter and overwhelmingly sweet similar to aspartame
I actually like the sulphuric aftertaste of cysteine (used in my parts as NAC as mucus thinning medication). Also there are some spurious claims about it that I took upon myself to check out xD
Ah yes, tasting chemicals. Just like the chemistry of the past. I can't imagine your body enjoyed the influx of random aminos. Please do eat more chemicals, this was entertaining.
Supposedly, sorbitol was discovered when someone misunderstood a lab director’s accent when he was told to “test this” but heard it as “taste this.” So it’s still done today.
I remeber tasting an amino acid or a metabolite of an amino acid (Iirc it was Beta Hydroxy Beta methylbutyrate aka. HMB in its pure form) that had an aweful taste and smell that could only be described as tasting and smelling like burned electronics/the older brown type/style of electric circuit boards.
I take glycine as an over-the-counter anty-anxiety sometimes (I know it doesn't really work, but it's not bad for me either, so whatever). Was kinda interested in how other amino acids taste, but never considered trying. It's cool that somebody did it so I don't need to) (I'm an IT specialist, so I have no reasons to watch the chemistry videos, it's just procrastination. But it's still pretty interesting.)
I'd be really interested to see this with a wider taster sample. People experience taste very differently - just as an example, while many or maybe most people can eat artificial sweeteners, to me they either taste horribly bitter or have an awful aftertaste.
Selenocysteine tastes a lot like cysteine. ie gross af. The plants I worked with as an undergrad accumulated it to high concentrations. The plants smelled like gunpowder and are edible.
Love the video, I appreciate you risking your tastebuds. and I had an laugh when you described phenylalanine as "tastes like burning tar". And I'll throw in suggestion for sugars/charbohydrates. Mostly cause I'm just curious about what your opinion of galactose would be. Like not just plain but like in some water or tea or coffee or something.
I can tell you what galactose tastes like because I drink lactaid. It tastes… sweet. Like if you added sugar to milk, I guess? It’s a sweet, rich flavor. If you go from lactaid to regular milk, the latter will taste like white water by comparison. And yes, this even goes for lactose-free skim milk.
Yep that's about how it tastes to me too, kind of like sweetened condensed milk, more or less. So it's milk but sweeter. But I have a friend who says it tastes sugary with a hint of milk. Just one of those flavors where it's interesting to see how people perceive it.
Feedback: F1. I love the preview at the beginning and the camera effects! your editing and camerawork is getting much cleaner! I do think there are some areas where there is a little excess zoom, with the extremely slow smooth zoom in and out especially near the beginning. F2. I like how you kept in some of your slight slip ups, like "histabean", "french fly", and bumping the spoon with aspartic acid into the can. It adds charm and makes the video and you more relatable. F3. I noticed you did this in multiple takes, which is totally fine, it's just a bit jarring when it's cut together in a single sentence. Especially around 7:30 F4. I like the sharp zoom in on certain parts of the video for emphasis or comedic value! F5. Maybe make it clearer that it's Ex&F's video at 15:39 F6. That Patreon plug could have had a smoother transition, but it's fine as is. F7. You seem to have good chemistry (see what I did there) with your wife, maybe include more of her in the future! F8. Personally, I love shitty puns. I know some people really don't like them, but I see this as more of edu-tainment than strict educational F9. God nomenclature can be so confusing, I appreciate that you addressed cystine and cysteine. mfer looks like a typo. F10. I think you should've moved methionine from F tier to E tier as you were describing it rather than when initially ranking it, just for consistency. F11. I will, and that squeakiness was HORRIBLE. F12. It would be really cool to get a close-up (maybe microscope) view of the physical shape and structures of the amino acids you're describing (not talking about the chemical compound) F13. I would have liked if you went into more detail as to what kinds of products use these amino acids (if any) Questions: Q1. What do you mean by "zappy"? Who put these flavor profiles on the vials? Was it the manufacturer? Also the fact that these are known flavors means that someone else had to try this, RIP the poor soul who had to try cysteine (prolly an intern or undergrad). Q2. Why do you think some of these amino acids cause numbing? I know you're not a biologist, but best guess. Additional Notes: I take it you like sweet and savory (and benzine rings)? I hope this wasn't too critical, and I hope you appreciate the feedback! Don't feel obligated to respond to my feedback, although I would like it if you could answer my questions. Let me know if you want me to try this again, separate questions and feedback into separate comments, or something else. Keep up the good work, man! you've gotten so much better!
28:00 ...don't tell them that, they'll reformulate with filler and somehow use less potato in their fries, and just pack the mix with aspartic acid to make you think you're still eating reasonable amounts of potato :D
Thanks so much for this!!! I lost my taste and smell to Covid almost 2 years ago and it never came back so I’d honestly never know any of this info if you never did this. I appreciate your sacrifice so much 😂
Based on the great results from tasting lithium chloride, it would be very interesting to see how other lithium salts taste, if you only use a little bit you should be fine
me eating takis chips as I'm watching the video and trying to see if they have monosodium glutamate on them. They do. 🤣This was a really cool video. I'm finishing up my Biochemistry undergrad degree and we talk a lot about amino acids, but surprisingly I never thought about their tastes.
My friend got an amino acid tasting kit, and he was gonna throw away the really bad ones, but I told him to keep it and put it in his siblings food when they annoy him
this is something i want to do on my own terms. but maybe id try sodium salt and hydrochloride versions of the acidic and basic amino acids respectively.
PHenylalanine is the amino acid that people with PKU can't metabolize, so it's toxic to them (And it's what aspartame breaks down into if you consume artificial sweeteners.)
L-Alanine is actually used as a commercial sweetener, isn't it? Can't recall. The description reminded me of Stevia. I hope you had a lot of water after having so much MSG and Aspartic acid.
A very mild story, I just did an undergrad lab synthesizing Co(acac)3- nothing went wrong, but people who don’t like chem running around with glass pipettes scares the heck out of me
Definitely! Supposedly, L-citric acid tastes like oranges but D-citric acid tastes like lemons. Or vice versa, I don’t remember. I learned this when we were taught chirality.
Your disease makes it super easy for me to avoid aspartame! I get a guaranteed full-blown migraine 10-12 after consuming any aspartame, but the warning for phenylketonurics has helped me on numerous occasions!
@@pyromen321 except when the warning isn't there or isn't in bold. I'm glad it helps SOMEONE! When Coeliac Disease's diet became a fad it really benefitted me, since gluten free stuff, especially pretzels, has VERY little protein. I... I am legitimately amazed it helps someone else. That's a warm thought. I like that. Thank you.
I bought tryptophan after reading that it helps you sleep. I attempted to take it by dissolving the powder with citric acid and washing it down with a beer. The powder did not dissolve and after 15 minutes I decided to just try to down it. It did not work. It got stuck inside my mouth, pockets of dry powder were threatening to choke me and the taste was unbearable. Kind of like plastic, like when you drink water that's been in a plastic bottle in the scorching heat for months. This was three years ago and I still gagged while typing this
Finally had time to watch the video! Sorry I couldn't make it in time, life's busy so I haven't been too active in the channel in general :( I loved it, it was fun to watch :) Nice cup ;D
@@That_Chemist better late than never, right? Thank you for sacrificing your taste buds in the sake of education. P.S french fries are the best snack, high S tier 🍟
It’s not good
But it could be worse
He actually did it
👀
maccas
Taking masochism for the sake of chemistry to a new level
I don't consume my protein as meat or other food, I just eat all 20 essential amino acids with French fries every day.
helth
Let's celebrate this young man for sacrificing his life for our knowledge gain. RIP Joey's taste buds.
I'd wonder what a dangerous dose of selenocysteine would be, anyhow. I'd expect it to be a special kind of blech ("tastes like selenium smells" which, having smelled a selenium rectifier burn out, is a special kind of gaggy, like an electronic fart). Does this amino acid show up in traditional food proteins (e.g. chicken, fish, beef, soy)? At what concentrations?
Selenocysteine or no selenocysteine, I'd suggest another test of adding the amino acid to salted but otherwise unseasoned rice (perhaps with a little flavorless vegetable oil), at a measured concentration that gets a decent yumminess from glutamate. Dipping a fry seems too variable a test to me.
That implies he is only taste buds
Thank goodness RUclips exists,
Where thousands can watch and nod sagely as a man describes an amino acid "Peak savory with a slight sourness..."
This channel has a lot of chemistry knowledge I am curious about, that I would be embarrassed to talk about XD
We got a salt tier list, amino acid tier list. Time for the sugar/carbohydrate taste tier list! (NL already did a few synthetic sweeteners)
we also need to try the sodium halides
@@That_Chemist Time to bring out the Sodium Astatide
@@PrussianGamer-ki1on Sodium tennessate
It's not a tier list, but Cody'sLab did a sugar taste test. ruclips.net/video/RJREumDHPNw/видео.html
I think Codyslab already did the sugar taste test (not quite tierlist format), so a starch and fibre would be good
alternatively, we could do capsaicin, piperine, and menthol to really stimulate the taste buds
You know why sulphur compounds taste and smell bad? Because sulphur is yellow
all yellow chemistry is TRASH
Procrastinating on a chem paper whilst watching this. Truly sublime content.
dude same. Fuck separatory funnels
Lime has acid
@@vive335 fr I’m going on the road to see if
Help
I'm glad you specified "deep-fried," because I was quite concerned that you'd been eating straight petroleum
Mmm
chugging canola oil aint much better
@@meme__supreme3373 I can't think of a single way that that's true
Like regardless of your opinion of canola oil, petroleum is acutely toxic
@@tortoise-chan but Vaseline has such a smooth texture and it makes the voices go away for a while
@@tortoise-chan oh, that’s good to know. For some reason (as I know basically nothing about chemistry beyond what a highschool class covers) I had imagined it might just, not react with stuff in the body , like chalk or whatever? In retrospect that thought I had probably doesn’t make any sense.
Nontoxic bitterant tier list would be extremely funny if a bit evil. That apple spray to stop dogs or people chewing on things, switch cartridges, etc.
I agree. Supposedly, the stuff put on switch cartridges is the bitterest stuff ever, but it doesn’t taste THAT bitter.
Switch cartridges are delicious
Fun Fact: The pickled ginger that comes with sushi in restaurants is supposed to be used as a pallete cleanser.
Maybe you could try that if you do one of these again
damn I always just put it on the sushi.. It tastes good lol
"Next on that chemist, tasting DNA of of different species of plants"
Make it "in situ"
"Tasting half the DNA of a dog"
Eats datura oh shiii
I know exactly what you mean by the zappy sensation. Once, I was making soap, and I tried the old-fashioned method for determining if you've consumed all the sodium hydroxide in the saponification: tasting a tiny quantity of the soap mixture. I had not, it turned out, consumed all the sodium hydroxide, because I got a twang in my mouth like I'd just stuffed a wad of aluminum foil in there or stuck my tongue on a 9-volt battery.
This video was definitely S-tier one, and the topic of amino acids is an easy S-tier idea. Absolutely more tasting videos like this! Have a great day!
I've had treatment for mild PKU when growing up, feeding on powder.
And the absolute ass-tasting bitter punk in the mix was the chamption:
L-tryptophan.
This is exactly the kind of educational tomfoolery I like to see.
Glad to hear it :)
29:21 Strongly agree, indole-containing compounds are definitely pretty interesting 😉
My High school chemist teacher: Do not ever lick the spoon
Me ten years later: *Enjoying a video of a chemist repeatedly licking a spoon*
Every 'this is not good' just makes it more and more worth the endeavor
One thing my mother tried to use in cooking as an alternative to various savory sauces were Coconut and Soy aminos. She stopped when both me and my sister stopped eating meals she made once we identified the smell of said aminos. She thought we were crazy and that there was no way to identify the aminos by smell, but once we reliably started avoiding foods that had been adulterated with aminos by smell, she got the hint and accepted that yes, for some of us, they do stink, and for those who can smell them, they ruin the taste of everything.
It's like maggi sauce or soy sauce. If all meals are cooked with it, it ruins them instead of enhancing them.
@@rafaelacosta5724 bro I love Maggi!
what are "Coconut and Soy aminos"? you mean proteins?
@@jonathanodude6660 Coconut and soy aminos are produced by breaking down the proteins of said foods into amino acids through a strongly acidic process. In theory they're easier to digest, but unless you're suffering from chronic indigestion, there's not really any benefit other than having less sodium than their doesn't-taste-like-week-old-pool-water alternatives.
Joey you’re a wild man, this is the content I want thank you
Glad to hear it 😎
Also you saying “this is not good” is killing me, commenting as I go, Yuck
Some people would say, "the answer to a question that nobody asked" but this is the answer to a question that nobody else asked that I never knew I needed until I got it.
Well played, That Chemist, well played.
🤙
Just an excuse to bulk up on that protein
you can tell that he is a chemist because of the periodic table in the background
There was a recent RUclips discussion on tasting (diluted) common mineral and fruit acids, and ranking them, something I did decades ago. This would probably be a popular topic here.
As I expected, L-cysteine is not good😂. The smell of the L-cysteine solution would permeate the whole lab when you opened the bottle. It was considered rude if you didn't announce you were working with it. Now I cannot imagine that smell in my mouth.
Do an acid taste test! Very dilute ofc, but make like lemonade
-perchloric acid taste test-
hydrochloric acid taste test
95% fluoric acid taste test
Nitric acid taste test?
@@acaruzs4900
Cacodylic acid taste test
At the end you could've mixed them all up and tried all at once, since you usually have a mixture of all of them in food :)
I would rate them double A tier 😆
Loved the taste testing. The only sulfur containing thing that I can tolerate are eggs. When I open a jar of pickles, I can instantly tell from the smell alone if a metabisulfite was used as preservative, and I can't eat the pickles. I would definitely watch some other tastings (both organic and inorganic).
The next taste testing episode should definitely be a colab with Hamilton Morris!!! 🥴
👀👀👀
More like with Cody's Lab, he also made taste test before (with sugars) :^)
@@That_Chemist tasting pure N,N-DMT
Mmmm 3mmc 🐱
For real tho drugs are usually just bitter. worst BY FAR I've tried is GBA. Its like if you distilled burned diapers and added denatonium and marker pen ink..
@@carlosjohncosta DNP? What is the taste of DNP?
Loving the Ex&F strategy of taste testing the chemicals using French fries
As you said, cysteine is prone to oxidation in air. So what you tasted in cysteine might very well has some cystine. Pre-treat it with thiols before tasting can help break apart the cystines. 😈
Could you have made an aqueous solution of the L-amino acids to keep an equal concentration for comparison? Cool video.
a lot of them are not water-soluable
@@samsawesomeminecraft thought they would be, do you know why?
not polar enough
neutral water is near the isoelectric point of the amino acids, leading to poor solubility. high or low pH would work better, but thats not as healthy :D
@@falkmener2028 So you're saying it would have to be amino acid soda, right? This seems like something we could totally sell as a weird health product... Or something that Jones Soda would do if we ordered enough as conference swag (if you're not in the US, Jones makes normal stuff, but also weird ones like turkey and gravy soda around Thanksgiving).
I was just building a table of amino acid properties to use in my computational biology/machine learning models. The data in this video is the most valuable part of that table. Most important science of the year right here
I am on a diet of extremely limited fat - I had to have my gall bladder removed. And now you've got me craving french fries! (If I eat more fat than my innards can process, I get severe intestinal distress. But I want a french fry!)
Interesting about the methionine having a spoiled egg reputation. It's listed on the nutrition analysis for all brands of commercial poultry feed I have ever purchased.
I promised I would share a story once I start my lab course in the working group where they do lanthanide and actinide chemistry.
This is gladly nothing about radioactivity yet, but something that happened on my first day.
I needed a chemical from another work group, 2-bromoethylamine hydrobromine. I searched for it in a safety cabinet and the fridge, but couldn't find it. They told me afterwards that because of the bottle size it was somewhere else. This somewhere else was an old wooden cabinet. Nothing bad about it at first, but I found something in the "organic" section of this cabinet while I searched for my compound that should (imo) definitely NOT go in an old wooden cabinet:
ammonium cyanide.
I could smell something weird while I searched which is nothing unusual, but it was a bit scary because I did not know what exactly I smelled. Especially when you don't know if you can smell cyanide or not.
Luckily my search did only took maybe 30s after I had my scary find.
Now that's commitment!
Me in the principal’s office: hastily pulling up this video
My biology teacher: I have no idea what prompted him to drink the amino acids we were using for a lab
I've done this with about a third of the amino acids (or variants on them, usually N-Ac), and yeah, some of them have been the kind of awful that you can't quite articulate but never forget. N-Ac-Cysteine is like rotten garlic in lemon juice, and the sulfide sticks around for so much longer than the acrid carboxyl+thiol acidity. Some are alright though. The texture of micronized phenylalanine is incredibly bizarre, its so insanely hydrophobic that it doesn't stick to your mouth and is repulsed by your saliva; its such a cool experience, I recommend eating a spoonful once for the novelty.
update: JESUS how did you take phenylalanine that poorly??? i've had spoonfuls of it with no trouble other than "hm, this tastes like splenda but cardboard". also the skunkiness you've mentioned on a few of these is from similarity to myrcene, a terpene found in cannabis. also, i found alkyl chains to be generally musty, which i think fits your description on those
Yes i need more of that! Idea: Rank hexoses, tetroses and some other non toxic sugars. Ideally include some L and D forms if at all possible.
Quite interesting!
@5:26 in the Amino Acid video, a comment about Nettles, here's some interesting information.
It's a story about the Stinging Nettle, what's very interesting is you can boil Nettle and make Nettle Tea.. also I've read online that you can make Rennet using Nettle so that's pretty cool (I've not tried it yet tho)
In Trinidad Nettle is very common and there's actually nettle outside my house.
I did not know Histamine was in Nettles tho, though that's interesting I always thought it was little tiny fibers that were needle-like that'd cause itching rather than a chemical
@9:33 I know someone who flavors his meat with Hydrogen Sulfide... he makes it by adding a very very very small amount to it.. in case you're somehow willing to give it a shot
He uses black Himalayan salt which has Iron Sulfide, I'm not sure too much about it but he mentioned it gives meat a better flavor
Short Video: ruclips.net/video/HS_YYTgne-U/видео.html
@18:08 :3
@23:24 I guess L-Cystine & H2S could pair up really nicely.. although I guess if it's in ultra-low concentrations it may contribute to a pleasant taste... it's like Skatole, in high concentrations it smells like Feces but in low concentrations, it has a flowery smell XD
@29:04 We're suffering but not as much as your taste buds :')
@32:57 Leucine and Isoleucine were two of the Amino Acids in the Branched Chained Amino Acids (BCA's) supplements that I took before and they did have a really bad taste. More like a sort of a taste but also a sort of smell-taste? The best description I'd give of it would be as if there was a fart in my mouth along with a rancid sour candy.
In Turkey nettles may be a filling in a savoury pastry called börek
@@markusoliverasagtg9704 Woah, that's actually pretty neat!
I'd love to try a dish with Nettle someday perhaps 😃
@@chri-k yeah ;'(
I LOVE these sensory videos! definitely more testing/smelling tierlists please ♥♥♥
The most disgusting tasting acid I ever had was beta-phenyl-gamma aminobutyric acid. Also known under the nootropic name Phenibut. It tasted like battery acid mixed with stomach and and bile. Solid F tier
Tryptophan is so bitter and plastic-smelling, it tastes like rotting death.
Oh yeah I used to be addicted to phenibut and I had to mix it with something super sweet to mask the nasty taste so I completely agree.
There's different types of bitterness. For example, pseudoephedrine and Trichocereus pachanoi tea taste poisonously bitter, like your body is trying to reject the chemical before the chemical has a chance to kill you. By contrast, caffeine is kind of dry and a bit tingly about its bitterness -- it's more superficial and less offensive.
I think it might be interesting to have a bit more description like that of the various bitter amino acids.
Ditto on feeling histamine. I nearly literally feel mastocytes degranulating in my tissues.
For a future video it might be fun to try to guess what flavor a compound with have based on the functional groups then taste it to see how close you were, it could also work with guessing the scent for volatile compounds.
Appreciate your lovely assistant crawling around halfway out of frame.
She says thanks :P
Time to make a preworkout energy drink combining all of this.
arent a majority of these in regular ass protein powder anyway?
@@meze2095 protein is made of amino acid. so eating amino acid must equate to eating protein! assembly not required
"Free-form amino acids" is the term supplements use for isolated AA residues.
BTW: DL-Phenylalanine is sweet like sugar, while L-Phenylalanine is bitter and sharp in my experience.
Interesting about histidine. Apparently for people who have tasted fish with a ton of histamine, it has a peppery-metallic taste. (enough histamine to just straight give some people hives AFTER digestion)
What kind of fish contain histamine,
@@lolnamelollastname9788 pretty much all of them at levels that most people can tolerate. But the scombridae family is the one that can get up to extreme levels if not handled well (tuna, mackerel, and others)
For the "skunky" flavors it's worth note that toasted sesame seed oil can be quite skunky on it's own and it is quite tasty in appropriate uses, and I'm curious whether leucine is one of the responsible chemicals.
Sesame protein does indeed turn out to have a fair bit of leucine in it, fourth by weight - glutamic acid, arginine, and aspartic acid are ahead in order. Phenylalanine isn't that far behind either, and it seems reasonably plausible that the toasting before separating the oil is making some of those available as flavors in the oil.
This may lead to some flavor experimentation, I cook for someone with a sesame allergy and a mock-sesame-oil might be quite nice to have...
I looked into the literature on sesame oil and there are hundreds of volatile components in there
@@That_Chemist Oh I'm sure there are, "toasted whole" seems like rather the opposite of a tidy process with simple results. It'd still be real handy to find alternate ways to add really any of the major flavor notes back in without the actual stuff, and your description - especially the part where it meshed somewhat surprisingly well with the fry - seemed plausible as one of them.
Thanks for taking one for the team!! 🤣🤣🤣
More tasting and smelling videos? Yes please! 😁
i remember making lead acetate when i was like 14 or so after my chemistry teacher told us the story of it being used to sweeten wine
obviously i had to taste it 😅(small amount less than 1mg since my scale couldnt pick it up)
its somewhat bitter and overwhelmingly sweet similar to aspartame
Oof, now you’re brain damaged.
@@ferretyluv iq test at a psychologist still got me 143 after that
so ig im fine
I wonder how the biofortification of tryptophan in crops like corn impact the taste. Tryptophan is a precursor to vitamin B³ which prevents pellagra.
Via kynurenine and the kynurenine-niacind cycle, yeah. But it is semi-essential, no?
I actually like the sulphuric aftertaste of cysteine (used in my parts as NAC as mucus thinning medication). Also there are some spurious claims about it that I took upon myself to check out xD
Glycine can take away most of the bad taste of artificial sweeteners (including stevia). And you can buy it as an alternative sugar.
Ah yes, tasting chemicals. Just like the chemistry of the past. I can't imagine your body enjoyed the influx of random aminos. Please do eat more chemicals, this was entertaining.
Supposedly, sorbitol was discovered when someone misunderstood a lab director’s accent when he was told to “test this” but heard it as “taste this.” So it’s still done today.
Honestly, not much different from just eating a steak or fish fillet. Or drinking a protein drink or just milk.
I remeber tasting an amino acid or a metabolite of an amino acid (Iirc it was Beta Hydroxy Beta methylbutyrate aka. HMB in its pure form) that had an aweful taste and smell that could only be described as tasting and smelling like burned electronics/the older brown type/style of electric circuit boards.
If you havent did it maybe do a sugar alcohol tier list. I'm kinda interested on which is the most sweetest with the least after taste....
Your reaction when you ate the cysteine made me laugh! Priceless xD
So… much… pain…
I take glycine as an over-the-counter anty-anxiety sometimes (I know it doesn't really work, but it's not bad for me either, so whatever). Was kinda interested in how other amino acids taste, but never considered trying. It's cool that somebody did it so I don't need to) (I'm an IT specialist, so I have no reasons to watch the chemistry videos, it's just procrastination. But it's still pretty interesting.)
do a nucleotide taste test! (including both deoxy/oxy and nonstandard ones like pseudouridine)
I'd be really interested to see this with a wider taster sample. People experience taste very differently - just as an example, while many or maybe most people can eat artificial sweeteners, to me they either taste horribly bitter or have an awful aftertaste.
Selenocysteine tastes a lot like cysteine. ie gross af. The plants I worked with as an undergrad accumulated it to high concentrations. The plants smelled like gunpowder and are edible.
👀👀👀
Definitley my favorite mukbang-channel!
This man is unlocking the new meta of RUclips
Aspartic acid plus msg sounds interesting. I'd like to see you try some combos of different acids in actual cooking
Love the video, I appreciate you risking your tastebuds. and I had an laugh when you described phenylalanine as "tastes like burning tar". And I'll throw in suggestion for sugars/charbohydrates. Mostly cause I'm just curious about what your opinion of galactose would be. Like not just plain but like in some water or tea or coffee or something.
I can tell you what galactose tastes like because I drink lactaid. It tastes… sweet. Like if you added sugar to milk, I guess? It’s a sweet, rich flavor. If you go from lactaid to regular milk, the latter will taste like white water by comparison. And yes, this even goes for lactose-free skim milk.
Yep that's about how it tastes to me too, kind of like sweetened condensed milk, more or less. So it's milk but sweeter. But I have a friend who says it tastes sugary with a hint of milk. Just one of those flavors where it's interesting to see how people perceive it.
Feedback:
F1. I love the preview at the beginning and the camera effects! your editing and camerawork is getting much cleaner! I do think there are some areas where there is a little excess zoom, with the extremely slow smooth zoom in and out especially near the beginning.
F2. I like how you kept in some of your slight slip ups, like "histabean", "french fly", and bumping the spoon with aspartic acid into the can. It adds charm and makes the video and you more relatable.
F3. I noticed you did this in multiple takes, which is totally fine, it's just a bit jarring when it's cut together in a single sentence. Especially around 7:30
F4. I like the sharp zoom in on certain parts of the video for emphasis or comedic value!
F5. Maybe make it clearer that it's Ex&F's video at 15:39
F6. That Patreon plug could have had a smoother transition, but it's fine as is.
F7. You seem to have good chemistry (see what I did there) with your wife, maybe include more of her in the future!
F8. Personally, I love shitty puns. I know some people really don't like them, but I see this as more of edu-tainment than strict educational
F9. God nomenclature can be so confusing, I appreciate that you addressed cystine and cysteine. mfer looks like a typo.
F10. I think you should've moved methionine from F tier to E tier as you were describing it rather than when initially ranking it, just for consistency.
F11. I will, and that squeakiness was HORRIBLE.
F12. It would be really cool to get a close-up (maybe microscope) view of the physical shape and structures of the amino acids you're describing (not talking about the chemical compound)
F13. I would have liked if you went into more detail as to what kinds of products use these amino acids (if any)
Questions:
Q1. What do you mean by "zappy"? Who put these flavor profiles on the vials? Was it the manufacturer? Also the fact that these are known flavors means that someone else had to try this, RIP the poor soul who had to try cysteine (prolly an intern or undergrad).
Q2. Why do you think some of these amino acids cause numbing? I know you're not a biologist, but best guess.
Additional Notes:
I take it you like sweet and savory (and benzine rings)?
I hope this wasn't too critical, and I hope you appreciate the feedback!
Don't feel obligated to respond to my feedback, although I would like it if you could answer my questions. Let me know if you want me to try this again, separate questions and feedback into separate comments, or something else. Keep up the good work, man! you've gotten so much better!
Thanks for the feedback
We have some zappy Amino Acids here
Long time grimace fan here, i expect many french fry taste tests in the future :D
28:00 ...don't tell them that, they'll reformulate with filler and somehow use less potato in their fries, and just pack the mix with aspartic acid to make you think you're still eating reasonable amounts of potato :D
This is the groundbreaking education content we need! Thanks That Chemist. 👍
Thanks so much for this!!! I lost my taste and smell to Covid almost 2 years ago and it never came back so I’d honestly never know any of this info if you never did this. I appreciate your sacrifice so much 😂
sorry to hear that!
I’ve heard that trying to smell strong scents can help train your sense of smell. So try hanging out in a truck stop bathroom.
14 seconds and i'm already giggling furiously
We should have Grimace taste these (he is an enormous taste bud)
TRUE
You bastard, that evil asmr thing with the tryptophan top got me....
Great video idea. Excited to see what else you've thought up
Thanks!
Based on the great results from tasting lithium chloride, it would be very interesting to see how other lithium salts taste, if you only use a little bit you should be fine
me eating takis chips as I'm watching the video and trying to see if they have monosodium glutamate on them. They do. 🤣This was a really cool video. I'm finishing up my Biochemistry undergrad degree and we talk a lot about amino acids, but surprisingly I never thought about their tastes.
My friend got an amino acid tasting kit, and he was gonna throw away the really bad ones, but I told him to keep it and put it in his siblings food when they annoy him
The irony of you using a grimace cup for a taste test is not lost on me LOL
;)
Biscoff looks like peanut butter, but tastes like brown sugar, and brown biscuits, and artificial sweeter.
As long as its safe to taste Id love to see more!
this is something i want to do on my own terms. but maybe id try sodium salt and hydrochloride versions of the acidic and basic amino acids respectively.
If you do it, make sure you record it and make content
PHenylalanine is the amino acid that people with PKU can't metabolize, so it's toxic to them (And it's what aspartame breaks down into if you consume artificial sweeteners.)
One of those here👍
L-Alanine is actually used as a commercial sweetener, isn't it? Can't recall. The description reminded me of Stevia. I hope you had a lot of water after having so much MSG and Aspartic acid.
MSG is not bad, only it makes it easier to have too much sodium, without tasting unpleasently salty.
I love these videos, and the voice is definitely an added bonus, but that might be just me(because I fall asleep to chemistry videos a lot) lol
This „I wasn‘t gonna die for a RUclips-video; at least not yet“ just got me 😂
A very mild story, I just did an undergrad lab synthesizing Co(acac)3- nothing went wrong, but people who don’t like chem running around with glass pipettes scares the heck out of me
It seemed so painful I was going to stop watching, but then, by histadine, it was too funny. Chemistry as performance art -- well done!
Woahhhh is that a Grimace mug? Fukin love Grimace man, what a funky guy he is.
This will certainly help me learn the amino acids, right?
heck yes
You'll never forget the weird looks you get when you refer to Glutamic Acid as the 'sour one I like on my fries'
29:00 the squeeky boots episode of spongebob. which fyi was meant to be a re-telling of poe's "a tale-tell heart".
Definitely need to try all the D-amino acids as well.
Definitely! Supposedly, L-citric acid tastes like oranges but D-citric acid tastes like lemons. Or vice versa, I don’t remember. I learned this when we were taught chirality.
You should have tasted every amino acid in one combination.
But very good video. S-tier.
College melted your brain to mush so now you must rebuild it by drinking amino acids.
"I wasnt gonna die for a youtube video; atleast not yet"
> next video: "which nerve agent from the spooky book tastes the worst"
As a person with phenylketonuria, I find this immediately fascinating.
Your disease makes it super easy for me to avoid aspartame! I get a guaranteed full-blown migraine 10-12 after consuming any aspartame, but the warning for phenylketonurics has helped me on numerous occasions!
@@pyromen321 except when the warning isn't there or isn't in bold. I'm glad it helps SOMEONE! When Coeliac Disease's diet became a fad it really benefitted me, since gluten free stuff, especially pretzels, has VERY little protein.
I... I am legitimately amazed it helps someone else. That's a warm thought. I like that. Thank you.
Me too
I bought tryptophan after reading that it helps you sleep. I attempted to take it by dissolving the powder with citric acid and washing it down with a beer. The powder did not dissolve and after 15 minutes I decided to just try to down it. It did not work. It got stuck inside my mouth, pockets of dry powder were threatening to choke me and the taste was unbearable. Kind of like plastic, like when you drink water that's been in a plastic bottle in the scorching heat for months. This was three years ago and I still gagged while typing this
:(
That wavy periodic table looks psychedelic.
Cysteine.
"That's not good."
Cut to ad
"So Good..." (Soy milk product)
Made me crack up.
worst amino acid trip of my life
Finally had time to watch the video! Sorry I couldn't make it in time, life's busy so I haven't been too active in the channel in general :(
I loved it, it was fun to watch :) Nice cup ;D
:)
@@That_Chemist better late than never, right? Thank you for sacrificing your taste buds in the sake of education.
P.S french fries are the best snack, high S tier 🍟
Gonna go out on a limb and guess it’s cysteine.