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Piperine (Patreon)

Published:
2017-05-01 01:12:01
Edited:
2020-09-04 21:01:07
Imported:
2021-06

Content

The video was replaced with an updated one with all the names in the credits!


Hey guys, as usual, i am posting the last video of the month just a few hours before the end! Ill be adding the description, thumbnail and other details later tonight. 


This video is a little different from the last, and is the first in this "series",


Let me know what you guys think about it. 

Files

Extracting the Spicy Chemical in Black Pepper | Edible Chem

Spreadshirt: https://goo.gl/vKjWfu NileRed store (Glassware & Beaker Mugs): https://nile.red/shop Hey guys, this is a new series called edible chem, where Ill be able to eat the stuff that I make. For this video, Ill be extracting piperine, but let me know what you would like to see in the future! Nile talks about lab safety: https://youtu.be/ftACSEJ6DZA -------------------------------- Patreon: https://www.patreon.com/nilered Youtube Membership: https://www.youtube.com/c/nilered/join NileRed Merch Store (NileRed Pin & Keychain): https://store.dftba.com/collections/nilered NileRed Website (Glassware & Beaker Mugs): https://nile.red -------------------------------- Instagram: https://www.instagram.com/nile.red Twitter: https://twitter.com/NileRed2 Discord: https://discord.gg/3BT6UHf

Comments

Anonymous

Great idea for a series. How about baking soda from the Solvay process or cream of tartar?

Anonymous

Great idea. Food chemistry is a very interesting topic!

Anonymous

Awesome! You read my mind about doing food-grade stuff. Makes it a lot more honest and real.

Roger Lee

I like it. One to add to the list: extracting caffeine from coffee?

nilered
>>4951851

I already covered that, so I don't think I'll do it again. Unless I find a better method

Anonymous

My wife said you were doing it wrong; you were supposed to snort it. Ok, that was a joke but the way she said it was funny.

Anonymous

I would like a shirt but I do not see the link. Must be missing it somewhere.

Anonymous

Great idea! You should extract capsaicin again (and maybe try to make Denatonium Benzoate) with food grade chemicals and clean glassware to try it!

Silviu T

It looks like you got your Soxhlet from the same source I did. :) I've seen better made ones, especially ones with the side tube raised a lot higher so you waste less space inside the extraction chamber, but oh well... for the price of the better one I could have bought 10 of the average ones.

Silviu T

Also, please do allyl isothiocyanate next. It's a more complex process, and it involves an enzymatic conversion step using a coenzyme, which would afford you a pretext to discuss enzyme kinetics and do a few demonstrations regarding effect of temperature, concentrations of enzyme and substrates, of cofactors, of pH etc. Maybe even calculate a Ka. :)

nilered
>>4953434

I was supposed to add the link later last night...but i forgot. Ill add it today

nilered
>>4955287

There is another way to make it though, without enzymes i believe. Ill look into it and see what i find though. I do want to do a some more "biochemy" things

nilered
>>4955244

I actually have a Pyrex one that i double the size. I just dont have a condenser for it. I think it actually has the same design though, just bigger

nilered
>>4954243

Those two things are definitely on the list. Eating either of them will be horrible to say the least though :p

Silviu T
>>4955287

No need for complications, the substrate and the enzyme are found together in the starting material. :) Just grind them well together.

Anonymous
>>4954243

Another compound you could taste is "Raspberry ketone", the primary aroma compound of red raspberries! It can be made through a crossed aldol-catalytic hydrogenation (4-hydroxybenzaldehyde and acetone) or Friedel-Crafts Alkylation (phenol and 4-Hydroxy-2-butanone)!

Anonymous

Oh god you bringing up piperine blocking some drug metabolism reminds me of reading stories about people eating 2-3 grams of black pepper and even more ground up nutmeg trying to get a buzz. According to one post it worked and they felt like shit for about two days lmao. It may be a sign not to try it if the only place you read about it was on bluelight haha

Anonymous
>>4962005

What was interesting was the guy had some experiences with nutmeg by itself and he found taking black pepper with it changed the "experience," for lack of a better word, completely. Still shit but a little better and less of a deleriant effect.

Anonymous
>>4962005

Along that same line you should totally do a fake synthesis for bananadine with dumb feedstock. "Add baking soda to vinegar and after gently heating add the banana resin" (I'm not entirely serious but the idea made me laugh)

nilered
>>4962005

I was actually very tempted for april fools, but I forgot :(

Anonymous

Once again; this is an extremely interesting video and topic you picked for your series. Supporting your work is probably the best $5 I've ever spent. Keep up the great work.

nilered
>>4970416

Damn, that is a very nice compliment. Thank you very much!! :)

Paul Grodt

I love this idea for a series. I'm absolutely looking forward to you doing Capsaicin. What else though....How about MSG from like, mushrooms or something?

Paul Grodt
>>4962005

omg, the bananadine idea is brilliant. store that one away for next year!

Anonymous

Love these kinds of videos. I am going to start studying for a bachelor's degree in chemistry later in the fall because of your videos. Watching them, especially the ones related to medicinal chemistry is what got me into chemistry. Keep up the amazing videos, best 5$ a month I decided to spend

Anonymous

Hey, just started supporting. Love your videos! I would love to see your channel turn into somewhat of a catalogue for every chemical reaction (it you be useful for educational purposes). Anyway keep up the good work! Ps: I really like the tasting part Also when do you think you will be getting a Dean Stark apparatus?

nilered
>>5087404

Hey! Glad to have you. I actually have a dean stark and i used it in a previous video to dry oxalic acid

Anonymous

Ill be sure to check that out

Riley Dimech

Hey NileRed love your vids! I've only been supporting for a week and will continue to fund your amazing content. As Marcus mentioned I can really see your channels potential as an educational tool, and I'd really love to be a part of that journey. :) also what do you think of doing a video on turning regular table salt into sodium metal? I don't know if it's possible but in theory it should be if you use electrolysis.

Anonymous

To be honest food chemistry is not your thing, I don't mean to be insulting. Sensory evaluation and the science behind the flavors of food based compounds is complicated and specialized. The extraction in this video was great, it was informative. I understand time is limited but if you want to taste and compere flavor profiles you should show both together.

nilered
>>5220138

Im not sure what you mean by "if you want to taste and compere flavor profiles you should show both together."