The man was requested to solve a short, basic chemistry exercise. He starts by explaining the meaning of the terms involved in the problem: molecular mass, empirical formula and molecular formula. He also explains the way the are connected, for a better understanding of the way the exercise is solved.
Its a flavor explosion! Take some cilantro, add in a little Calcium Chloride and Sodium Alginate, and give some crab cakes a new twist! The pearl is one of the most useful treats of Molecular Gastronomy. Learn how to make corn cake with bbq crab and cilantro pearls.
In this how-to We learn how to make a molecular whiskey cola cocktail using liquid nitrogen. This can be a very cool party trick, or even just something to impress your friends with.
Build your very own solar water distiller to discover how nature filters water via the sun and evaporation. The correct term for this is distillation.
In this free video science lesson from Internet pedagogical superstar Salman Khan, you'll learn how to determine the empircal and molecular formulas of a substance given percent composition. Whether you need help studying for that next big test or could just use a hand finishing your homework, you're sure to be well served by this video lesson. For more information, including detailed, step-by-step instructions, take a look.
Lab Coat Cooking! Discover how to have fun with cheese. Surprise your friends with this new spin on a classic Caprese Salad. Learn how to make a Mozzarella Balloon. This how to video turns a boring Caprese Salad into a party hit with a little help from some fresh mozzarella cheese, roasted garlic, and a little nitrous oxide. This is a lesson in Molecular Gastronomy.
How to make TCPO or bis(2,4,6-trichlorophenyl) oxalate, used in glow stick reactions. WARNING: This procedure should only be performed by, or under the direct supervision of, an experienced chemist. Please refer to the material safety data sheets of all chemicals for their hazards. Synthesis must be performed in a fumehood.
Discover how Almond Oil can be combined with Maltodextrin to become a crunchy, melty, delicious desert topping. Then combine it with gelato and spun sugar. What more could you want out of desert? This is a lesson in Molecular Gastronomy. Learn how to make gelato with an almond crunch and spun sugar.
Need to spice up a dish, but don't want your fish sitting a puddle of sauce? With a little help from some lecithin, and a little Lab Coat Cooking, you can make a foam that will stand up to any dish. Learn how to make a pan seared tuna with a wasabi foam.
Triboluminescence is the quality that makes a substance emit light when you crush, smash, hit, or otherwise break it's molecular bonds. If you want some triboluminescent (smash-glow) crystals, watch this video to learn how to make some out of a battery, glowpaint, and fire.
Watch this video to go deep into the molecular and atomic makeup of steel. Understand this visually stunning wonderment.
If you're a true liqueur conoisseur you know that the way you pour and mix a drink is just as important as the quality of the liqueurs that compose the drink.
This fresh variation of the Ramos gin fizz cocktail is a great example of molecular bartending. You will need lime, elder flower cordial, gin, egg white, vanilla, sugar, cream, soda water, and a blow torch. Watch this video specialty drink-mixing tutorial and learn how to make an elder flower Ramos gin fizz cocktail.
Learn how liquid nitrogen is used in the 'real world' at Tang Restaurant Dubai, the only restaurant of its kind in the Middle East that employs molecular gastronomy. Learn what to do with that liquid nitrogen you've been storing in your closet!
If you're making films on your own, good on you. Do you ever find yourself without the money or means to get the props that you need? Every day most likely. This video is here to both inspire and provide practical aide. It describes the construction of a really cool sci-fi gun (dubbed the MKX300) that this filmmaker made for his webseries out of mostly old bottles. It was cheap and looks incredible, so watch this video and either make your own MKX300 or apply these lessons to the construction...
Beyonce looks like a veritable MGM screen siren in her music video for "Why Don't You Love Me?", pulling of very retro curled hair, WWII bandanas, and and plush red lips. She pulls off a kind of dated that we envy rather than feel distanced from.
What girl doesn't want Victoria's Secret hair? You know what we're talking about, ladies: Big, voluminous curls that look undone but not too messy and always goddess-like. It's the type of hair most celebrities wear on the covers of magazines and the most requested hairstyle in salons.
Watch this science video tutorial from Nurd Rage on how to make nitric acid. They show three ways to make nitric acid based on two different chemical approaches, both of which can be done using easily accessible materials.
Absinthe and caviar have extremely strong, distinctive flavors that many folks can't handle easily on their own, but adrenaline rush connoisseurs will get a kick out of the recipe presented in this video. Combining absinthe with caviar, you'll make a distinctive tasting caviar.
While some researchers look for drugs to treat HIV, other scientists delve deep into the virus itself for answers on how it causes infections.
A gold-medal winning entry into the iGEM synthetic biology competition could change the way we look at Esherichia coli, the bacteria better known as E. coli.
What is MnSO4 and MNO2, anyway? They are they molecular formula for Manganese Sulfate and Manganese Dioxide. And you can make one from the other. But how?
Watch this science video tutorial from Nurd Rage on how to make a desiccator bag for drying chemicals with Dr. Lithium.
Being infected with HIV means a lifetime of antiviral therapy. We can control the infection with those drugs, but we haven't been able to cure people by ridding the body completely of the virus. But thanks to a new study published in Molecular Therapy by scientists at the Lewis Katz School of Medicine (LKSOM) at Temple University and the University of Pittsburgh, all that may change.
If you've ever turned on an episode of Iron Chef or Top Chef, chances are you've seen a contestant in gloves and goggles, yielding a canister that looks far more fit for a chemistry lab than for a kitchen. Wonder what's in the canister? Liquid nitrogen, the go-to tool/ingredient of molecular gastronomy, and one of the trendiest items in many gourmet chefs' kitchens.
Watch this instructional science video to observe the Barus effect in action. A dyed solution of POLYOX (polyethylene oxide - it is the stuff used as the lubricant on the strip found in all modern razors) is extruded from a 50 mL syringe. On exit, a marked swelling in the liquid stream several times the diameter of the orifice is observed. The effect is referred to as the Barus Effect, but it also goes by several other names including the Merrington Effect, Die Swell, and Extrudate Swell.
Before I get ostracized by all of you whisky lovers who live and die by whisky served neat, let me say my piece.
At first glance, caviar doesn't seem overly appealing to the masses; not very many people would be willing to spend upwards of $1,000 on a tiny spoonful of salty sturgeon eggs from the Caspian Sea. Caviar truly is the ultimate symbol of luxury and fine dining.
It’s time for science. You are able to calculate the molar mass for a compound using the periodic table and the amount of compound involved. You might need to know this in your everyday life but you will definitely need this in a chemistry class.
Essentially, the Anti-Griddle does exactly what its name promises: it turns things almost instantaneously cold when you drop them on its "grilling" surface. Unlike home methods of flash freezing, its staggeringly low temperatures (-30°F/-34.4°C) allows ingredients that normally can't be frozen—like oil or alcohol—to turn into solids in the wink of an eye. As you might imagine, this allows chefs to play with textures and tastes in a way that was previously unimaginable.
You already know that 3D-printing technology is swiftly evolving—it's been used to print balloon animals, bikinis, and house keys, and there's even an affordable home version of the printer, as well as one you can 3D print.
In 1958, Patrick Flanagan invented the Neurophone, a device patented in 1962 that allows radio signals to be picked up by the human nervous system. The skin is the organ that receives the signal, converting it into a modulated molecular vibration, which the brain interprets into sound. Basically, it gives one the ability to 'hear' through the skin, making it sound like the audio you're hearing is actually in your head. It's kind of like having headphones in your brain. The only problem was th...
In this how to video we learn how to make a molecular Pisco Sour with tequila and candy floss. This cocktail also requires the use of liquid nitrogen. Watch and see how a Pisco Sour cocktail is prepared. Besides the candy and liquid nitrogen you will also need lemon juice and tequila.
Fighting fire with fire, scientists are harnessing the adaptability of helpful microbes to challenge the adaptability of deadly microbes. What are we talking about? Hunting with phages — viruses that attack and kill bacteria.
A new study just out reveals that HIV takes hold in the human body with the help of cells that usually work to heal, not kill.
Transmitted by a sandfly one-third the size of a mosquito, parasitic Leishmania protozoa are responsible for a flesh-destroying disease that kills an estimated 20,000 people per year. Two new studies offer understanding of how the parasite provides immunity through persistence and why some people suffer more virulent forms of the disease.
As a self-proclaimed chocoholic, any day with chocolate mousse in it is a good day in my book. And thanks to prominent chemist Hervé This, one of the founding fathers of molecular gastronomy, chocolate mousse is not only easy to make every single day—but only requires two ingredients.
Sriracha has quickly become one of the country's most universally loved condiments. The addictive and affordable chili sauce seemingly goes on anything, and with anything, and never seems to get old. To wit: when I studied abroad, all of our food was boring, pre-packaged Sysco shipments; for three months, I smothered every breakfast, lunch, and dinner with Sriracha. And after all of that, I still eat it almost religiously.
It's a small but very real frustration: you want a chilled drink, but you open the freezer only to see nothing but empty ice trays. Fortunately, there's a simple way to make ice cubes quickly—use hot water. Yup, you read that correctly. Hot water freezes more rapidly than cold.
I have a weird fondness for the texture, if not the taste of Velveeta (and Kraft American cheese slices). No other cheese has quite the same amount of slip or smoothness and manages to stay that way, undoubtedly because Velveeta contains sodium alginate, an algae derivative that helps it stay so silky-smooth even as it heats up. It also contains a high level of protein-to-fat ratios, which is what makes it a champion melter.
