Making and Testing The ANTI-SPICY Molecule (Capsazepine)

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In this video I am making and self-testing the molecule Capsazepine (albeit crude), a molecule that blocks access to the receptor activated by the spicy-molecule capsaicin, thus removing its ability to cause you the spicy feeling. There is no known literature on its use on humans, it is used to study the TRPV1 ion-channel (spicy/heat receptor) but only in biology or biochemistry.
For the azepine: onlinelibrary.wiley.com/doi/1...
For the isothiocyanate I used a general procedure from: scihub.se/doi.org/10....
For the final coupling: sci-hub.se/doi.org/10...
Support my channel with patreon:
/ chemiolis
Check out @LabCoatz_Science who notified me of this molecule.
This video is sponsored by Curiosity Stream.

[@Chemiolis]

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[@cezarcatalin1406]

There is a much simpler chemical that selectively blocks TRPV1. en.wikipedia.org/wiki/AMG-9810 You could make this really really easily. It also probably tastes better since it has a more neutral pH and it doesn’t trigger noxious chemical receptors.

[@highlander723]

tasting your own chemical product...... That's either really stupid or fucking savage!

[@Zane.Wellnitz]

Getting rid of the burn and the taste is no help. The spice is still going to do the damage, also you are still going to feel the burn on its way out😱💥💩

[@YoKnow]

I believe I am the man your looking to prove this. Perhaps I can prove you right!

[@xtamared]

I was wondering when someone would finally get around to this synthesis! I actually managed to get a hold of some Capsazepine a couple years ago and my experience was similar. For me it reduced the spicyness, but only for about a half an hour, and didn't reduce it any more than perhaps drinking a glass of milk.

[@JaredBrewerAerospace]

Been breeding Ghost Peppers for 14 years, milk and bread are placebo. The real trick is honey.

[@nunyabisnass1141]

Is it possible that it's like capsaicin and needs to be in a salt form to be effective? Or was it already prepared injestion? (When i say salt form, something that will disolve in water as pire capscaicin doesn't have a strong effect until it dissolves slowly).

[@iWhacko]

@@nunyabisnass1141 I was told, alcohol latches onto the capsaicin even better. Taking a shot of tequila and swirling it around in your mouth after eating something spicy would flush it out. it WILL HURT a lot more than the spice, but it's for a shorter period, because the capsaicing is flushed away and doesn't dislodges from the receptors

[@nunyabisnass1141]

@@iWhacko i have no idea, I know that it's more soluble in alcohol, but that's as far as my knowledge goes.

[@welporajackwelp4899]

Did you take it before or after you ate the spicy food?

[@hammerth1421]

That's an impressive multi-step synthesis for "amateur" chemistry! It also serves as a neat demonstration of the "general synthesis loop" of organic chemistry: dissolve in solvent -> reaction -> workup -> distill off the solvent -> repeat

[@chessgaming9942]

Well, amateur doesn’t really denote a lack of skill, but rather an independent chemist who works outside of a laboratory/company. It is, however, a very impressive reaction route.

[@asialsky]

​@@chessgaming9942I think you've passed "amateur" in chemistry when you can look at a molecular chain and go "yeah, that'll explode if exposed to oxygen."

[@thomasrussell4674]

Theres another anti spicy compound. Your capsazepine just blocks heat, but there's another one that functionally reverses the action of the trpv1 receptor, it's called "Iodoresiniferatoxin". If you consume it, it makes you feel cold. Im guessing here i could be wrong but i believe menthol is different, and works on a cold sensing receptor, but iodoresiniferatoxin actually latches onto a generally heat sensing receptor with an action functionally the opposite of capsaicin. I hope you enjoy reading about it! You might be able to tell me, is iodoresiniferatoxin just copying menthol and they all just work on the same receptor, *OR* if it really is different and iodoresiniferatoxin is unique, pretty much in the same league as capsazepine with your one in this vid blocking the receptor, and iodoresiniferatoxin acting as an antagonist at the same receptor. Great video btw, thanks!

[@pente12]

IRTX and capsazepine are both antagonists of TRPV1 which means they block activation of the receptor. You might be talking about inverse agonism, but I don’t think IRTX is an inverse agonist of TRPV1 and I also don’t think inverse agonism if TRPV1 would give a cooling effect. Like you said, menthol acts via a different receptor to produce to cooling sensation. What makes IRTX so interesting is that the non-halogenated RTX is an extremely potent agonist of TRPV1 (1000 times stronger than capsaicin), and adding that single iodine completely eliminates the molecule’s ability to activate the receptor

[@thomasrussell4674]

@@pente12 yeah it is interesting isn't it. Just like in the most crude visual sense, estrogen and testosterone are vaguely similar looking molecules. And you can take a very potent traditional opioid, oxymorphone, and just at a single allyl group to the nitrogen and suddenly you have a potent antagonist naloxone.

[@Sniperboy5551]

@thomasrussell4674 Yup, pharmacology is wicked cool. There are also opioid agonists and antagonists that covalently bind to opioid receptors, so they basically work for days until the receptors themselves are broken down. They’ve done a lot of pharmacological research into different opioidergic compounds, so that entire class of drugs is very intriguing to learn about.

[@thomasrussell4674]

@@Sniperboy5551 yes you're exactly right and the only covalent bonding example I know is oxymorphone itself. I'd like to know if fentanyl or etorphine is capable of this additional form of receptor bonding. It's funny the way some old fashioned super strong opioids like levorphanol and oxycodone were actually quite long acting, while some modern high potency synthetics are ultra short acting. Interestingly the covalent bonding rapidly accelerates the formation of tolerance, because nearly all opioids cause beta arrestin recruitment and lead to receptor internalisation, but normally this requires repeated and frequent dosing to trigger the cell/the body (which seeks homeostasis and reacts to continual over activation of an opioid receptor as unusual and something to be stopped) to effectively put the overstimulated receptor out of commission. Actually homeostasis works in at least 3 ways to counteract ongoing opioid intake, 1. Plasma antibodies to bind and inactivate an exogenous opioid before it gets to a receptor, 2. Internalisation 3. Eventual upregulation of substance P to maintain pain perception and gut motility and 4. Something to do with expectation, I can't remember the exact mechanism but there's a weird counterintuitive nocebo effect which can be blocked with proglumide, but only if the person was expecting a drug dose, basically the body tries to prepare itself if the person is in a state of anticipation and it secretes a type of neurokinin, but proglumide can block it. Only 2 opioids I know don't cause beta arrestin recruitment. 1 is a strange, non-nitrogenous relative of salvinorin but it's not a mu agonist, I think it might be delta. 2 was a big pharma designer opioid called oliceridine which was designed not to, supposedly to be less addictive....But it didn't make it through multistage clinical trials. There's another fascinating old drug

[@thomasrussell4674]

Sorry it was meant to say levorphanol and oxymorphone , but it all ends up the same because of cyp2d6

[@lrvfb]

Man, you didnt really just eat a chemical in a long multi-step synthesis without even doing a column after the last step?!?😂😂

[@diacoal2433]

He isn't scared of the byproducts, he IS the byproduct.

[@bromisovalum8417]

It's a very small amount, but still... it's always a risk.

[@ZeroPlayerGame]

"it's more convenient to purify it later" purification later: wash it with some water and into the mouth it go

[@guygordon2780]

The problem with home chemistry labs. No money for test equipment. Some things just take a University.

[@lokiaverro4196]

@@guygordon2780 apparently not this thing, though, since he got it done

[@nathanieljames7462]

Non-chemists when he says he washed it with water: The f*ck you did.

[@Ismft]

"And here we add the brother to a literal chemical warfare weapon, but don't worry this one smells like meat. Now its time to taste..."

[@liammccreary2941]

I run Wittig reactions all the time and you don’t realize how much work you’ve just saved me! I swear I’ve looked everywhere to find validated methods for removal of PPh3O and I’ve never heard of this paper! The different salts for different solvent systems chart is so helpful!

[@michaelschroeder7571]

After 16 million chemical steps and washings, and distillations etc etc etc, you are one ballzy dude to actually consume this end product! No way I would do this.

[@Felixkeeg]

Bro completely raw-dogged this synthesis

[@erokfussell]

Pack your column by running several column lengths of solvent prior to adding sand. Tighter packed columns give better separation as well!

[@lobomirtopalov6599]

11:48 poor stirbar holding on for dear life

[@chemdelic]

I can’t begin to imagine the work you put in on this. Great job brother!

[@searsbear7965]

Hey it’s the other chemistry guy

[@tim-tim-timmy6571]

I can't remember the name but at university I got to try a compound (tasting awful) that inhibits the ability to taste sweetness. After trying it, I got as many sweets as possible. Cookies: dense concrete. Honey: Salty paste. I tried to look it up and I can't find the name of the molecule. If you're up to another experiment, I would love to see you synthetize it and then get to try all sweets you got at hand. That was a funny experiment!

[@MalleusSemperVictor]

Sounds like some kind of gymnemic acid. It is derived from a plant known in Hindi as _gurmar_ which means sugar destroyer.

[@jamesyoungquist6923]

Try chewing up ibuprofen pills. You'll get a similar effect

[@sashaleggett1994]

@@trippyvortexit's the opposite. people use it to lose weight, especially those with diabetes, as it makes it less desirable to eat the sweets.

[@chrism4008]

beetus

[@Poodleinacan]

​@@trippyvortexyou either have pica or misread the comment 😅

[@nunyabisnass1141]

I found a little on this chemical. While capsaicin stimulates the TRPV1 receptor responsible for sensing heat and pain, capsazepine blocks and hinders the function of this receptor. While it sounds all well and good that it can limit the pain from spicy foods and potentially offer some burn relief, strictly uncontrolled doses can be too effective by tricking the body into not realising its warm and cause your body temp to rise, possibly to dangerous levels. So dont just go on thinking you found a cheat code foe next uears chili cookoff, or stock your first aid kit with it.

[@robelbelay4065]

Awesome step but step verbal explanation of each reaction and their intermediates, trying to get into curb and this really helps

[@apokiedd]

Once I have eaten ginger caramel and then spicy chocolate. It was definitely less spicier than this chocolate alone, and I have tested this multiple times. Now I am wandering that maybe some molecule in ginger candy had similar effect.

[@cafeinoz]

Ginger contains gingerol, which is chemical that also activates trpv1 like how capsaicin does. I assume it would either activate the receptor weaker than capsaicin and compete with the capsaicin trying to bind with the receptor, or it might desensitise the receptor making the action of capsaicin weaker.

[@thetaintpainter5443]

How'd the Pd/C filtration go? I had to do that a lot after hydrogenations. one time I got absent minded and keep the vacuum running well past the absence of solvent, forgetting about the pyrophoric properties. Filter paper burst into flames lmao

[@GuentherVanRaven]

Guys, I need advice. I‘m in my 3rd year of Bachelor in Chemistry. I‘m currently struggling with my motivation, I‘m exhausted from all the stress, the hours of lab work, the days of writing reports, the hours of commuting etc. It feels like it caught all up to me, the lack of a balanced life in the past years. As an introvert it‘s really tiring. Grades were always good, did not struggle too much because of the grades, it‘s just the amount of work. And right now I don‘t have any motivation left, I honestly think chemistry sucks. I remember first year, full of motivation and then it slowly decreased. Do you guys have any advice or similar stories?

[@JonMacCaffrey]

"We saw NileRed have multiple failed attempts at the synthesis of benzaldehyde... likely due to some small mistakes that ended up ruining the whole experiment; which is quite typical for chemistry, and there is some art in finding and fixing them which often requires advanced knowledge of chemistry, ACQUIRED THROUGH MANY YEARS OF SUFFERING" - Chemiolis Focus on how rewarding it will be to be able to do things the majority of humans can't even comprehend! And when you apply for a job, you'll get way more money if you search for "material manufacturing" instead of "chemistry or lab work" Like 100k+ manufacturing coatings for anything from lubricating gears to coating spaceships for NASA or SpaceX

[@markedis5902]

Talk to the university’s welfare department. It’s what it’s there for and they may be able to help. They are used to burnout and should have procedures in place. Don’t be put off and nag them until you get a result.

[@BoredCoat]

Just at the end of my 1st semester, 2nd year of studying chemistry of materials and chemical engineering. Am not that far as you, obviously, but have little to no motivation to do anything. I think the only motivation I have is that I like learning chemistry (while also hating it, insane, right? xd). I just look at some people and want to do the work they do and to do that I need to finish at least the Bc. But I would literally trade the ability to make PCHEM disappear instead of world peace, ngl.

[@Renvoxan]

Life is a marathon, it will be OK bro 🫡

[@margodphd]

Everything worth doing is difficult. The coolest shit has tough moments, otherwise - everyone would be doing it. If you are continuously over- burdened, burnout is imminent. Think how could you lessen the load - can you share the work differently? Move somewhere closer or change hours you have to be physically present at the lab so the commute is taking less time? Could you talk with department to swap some hours? Perhaps the shorter days and lessening amount of daylight is affecting your mood. Think of how you can incorporate daylight exposure - a short,brisk walk a day helped my mood and energy levels tremendously. You can always use this time to listen to lectures or audio notes, but I think it's more valuable to unwind. Have you thought about utilising some AI tools to lessen the workload? It's not a sin to use AI to redact lab notes, or rephrase papers or notes but I've heard it can cut out some of the tedious aspects of work. Remember, the uni department is there for you - contact them if you are struggling. Asking for help is an important skill. Remember that the boring parts are a part of a test and as all troubles - are temporary. Don't make same mistake I did and run yourself so far into ground with pointless perfectionism that there's no way out but to give up.

[@Pancreaticdefect]

I watch a lot of chemistry videos on KZbin and I have come to the conclusion that you guys must buy DCM by the tanker truck.

[@nathanieljames7462]

Eating my favourite combination of spicy compounds as I watch this. Just feels proper.

[@mduvigneaud]

I love this video! :D Personally I like the pain from eating spicy food. Y'know, the huge endorphin rush from the pain. lol

[@joalsoal1645]

Been wating for someone to try synthesizing this!

[@Nota_Chemist]

Watching this as I drink spicy coffee, another gorgeous viewing experience! Gotta love the probabilities of seeing this as I upload a video on capsaicin extraction 😅

[@triklettriklerbu1592]

thanks for explaining the reactions. even though i know them its really nice to see mechanisms

[@dcm2430]

Very cool synthesis!

[@whispy2368]

Man this synthesis is long and tedious, but somehow its cool to experience it, that freaking decantation flask was the most common aside from ethyl acetate, both were probably the most used throught the video, congrats btw :D

[@palamalama]

Bro, you are very professional, well done

[@dabyd64]

This could very well be a commercial product! I'm sure it would have it's place, i.e. I love spicy food, but after some genetic-related surgeries, anything more than a pinch of pepper will destroy my guts and leave the exit hole like The Eye of Sauron.

[@kaleoscreations8069]

I think this does the opposite: makes you not taste the spicyness, but it’d still destroy your guts and third eye

[@Tunkkis]

​@@kaleoscreations8069 The worst of both worlds.

[@winkus8586]

Although not as serious as yours. My gut also can't tolerate too much capsaicin. My tongue/mouth are enjoying capsaicin. The heavier the dose the better. But i will have to go to the toilet multiple times when i got too much of it

[@flyingsodwai1382]

Ohhhh. THIS is what it's like to feel dumb. I barely have any idea of what you are talking about but it was fun watching!

[@pauljames5826]

I was surprised at an Indian restaurant where they served no alcohol but did have mango nectar as an aperitif/beverage. While eating some of the mixed crisps only one item in the mix was SPICY - I grabbed my mango nectar and took a drink - to my surprise, the heat was stopped. I’m thinking that papain might have been the actor in this pleasant discovery(?)

[@claudiozandonella7759]

Man this was brutal! 😱

[@sukaisnaini1843]

Amazing, this is like watching a mage.

[@kawaiiintelligenceagency3889]

This guy actually went mad-scientist enough to actually try it. Cool

[@Thaumius]

Do you do NMR of your final products?

[@TestECull]

Love the synthesis, but uhh...realtalk, if you want to resolve the burning when you eat something spicy, just eat the spicy thing and wash it down with a sip of whole milk. the milkfats almost immediately cancel the 'spicy'. The more you do that, the higher your tolerance to the heat gets, until you no longer need the milk at all.

[@STEAMerBear]

This was my own youthful experience. Now, 4 decades later, about 6-18 hours after my spicy meal my family members stand in the hall outside my locked bathroom door asking why I keep yelling, “Come on ice cream!”

[@TestECull]

@@STEAMerBear I had that for a few months, but in time, both ends grew accustomed to spice and now it isn't even a thing. Just flavor really.

[@TestECull]

@@thricegreat7175 Very much the truth. Try it for yourself. throw some cayenne pepper powder on your tongue then take a swig of whole milk. Burn disappears. Repeat but with water, burn just gets worse.

[@TravisTerrell]

Yeah, I'm a HEAVY milk drinker and can 100% confirm this is not true. If does help, like other fats, but nah, it's a far, far cry from "cancelling the spicy."

[@TestECull]

@@TravisTerrell I'm gonna listen to my own tastebuds over a rando on a youtube comment section 🤷 and my tastebuds confirm it to be right on the money.

[@LadyLexyStarwatcher]

Huh, cool! I have often wondered if there was a compound that blocks Capsaicin receptors. Neat! Yeah, wet chem, and organic at that, is just a slog. That's why I went computational. XD Good video.

[@TheGamingAbyss]

Love this

[@lemmerelassal2795]

Very nice video. I enjoyed especially the thiourea synthesis as I think there's a huge amount of potential for future drugs, namely 5HT4 which counter-acts respiratory depression in opiate overdose. But bro, why did you hydrolyze the ester before reacting benzylamine? Surely you could have simply reacted with the methyl ester?

[@geordifrere]

Using the catalytic superbase triazabicyclodecene (TBD), that would probably have worked well!

[@AquibMohammedAyman]

Chemiolis on a Friday afternoon!

[@ZachTheZOG]

Bro really just said "Yo let me batch up some fire resistance elixars real quick" 🔥🔥🔥

[@DarkstarPyro]

It might be quicker to just learn to like spicy foods 😂

[@ChoumadaGaming]

Few comments: For the LiAL4 quench, a fieser style work up is much safter and uses readily available chemicals. "In the Fieser work-up, following reduction with n grams of LAH, careful successive dropwise addition of n mL of water, n mL of 15% NaOH solution, and 3n mL of water provides a granular inorganic precipitate that is easy to rinse and filter. For moisture-sensitive substrates, ethyl acetate can be added to consume any excess LAH and the reduction product, ethanol, is unlikely to interfere with product isolation" For the column i'd apply air pressure above your column if possible, it will help pack the column. Move 1-2 column volumes through and then load the column and it will be nice and packed.

[@antoinehenri9728]

Amazing video! Does someone know which site or app he's using to draw mechanisms?

[@sashaleggett1994]

i'm also curious

[@Plancksized]

In the reduction with pd/c why does the carbonyl not reduce as well? I assumed that pd/c reduction was powerful enough to do so

[@antares8826]

Normally I remove the PPh3O by dissolving the crude in DCM and dumping a shit load of hexanes in it. Since PPh3O isnt soluble in hexane, I can easily decante the supernactant off and continue with that. But this approach looks very nice too, I might give it a try next time

[@one-iron]

I actually really enjoy columning, but doing DCM/MeOH columns is annoying. For the LAH reduction it wouldn't have been necessary, would it?

[@kogure7235]

But the feeling of hellfire in your mouth IS the entire point. That's the fun. There isn't a flavor, it's just the sensation.

[@mikaljan]

your chemistry knowledge clearly surpass NileRed

[@kleetus92]

I laughed out loud at the Drawn Together tunnel reference! God, that show was so wrong it was hilarious...

[@lasagner9567]

somebody let this man know you can just drink milk

[@iNeuker]

You lost me at TRPV1 but still very interesting video :D

[@LowdownBoy]

If you're really interested in enjoying spicy foods and it's not just a vehicle for your video concept, then might I suggest an easier method; all you do is start small with jalapeno, then gradually work your way up to say a Cayenne, to Serrano, etc., making your way up the Scoville ladder. Once you hit a certain level, enjoy the burn for it's effects, then keep going once it becomes "nothing" to you. Do all of this with food. Every substantial meal you have, enjoy a fresh pepper or mash alongside.

[@LowdownBoy]

I love it. Peppers especially fresh, have some of the most complex flavor profiles of any flower. This is especially true for the super-hots. I eat Carolina Reaper powder in my soups and with chicken noodle soup, you can't pick a better spice to pair with a nice yellow curry.

[@BramCohen]

Somebody needs to use this to win a chili eating contest

[@FishyBoi1337]

I feel like this would be better as a solution in mostly water or something with a strong-ish flavor added to mask the other stuff, you just swish and spit it out to get it all through your mouth

[@MakotoIchinose]

As an Indonesian who can't stand spicy foods, this would be my helper whenever I had to eat in public. Indonesians are notorious for obsession with spicy foods, but not me. At least sour drinks help neutralize the pain a bit everytime.

[@CendronesFr]

Nice work here, I've got a question though, at around 18:20 you get to layers after adding NaHCO3 solution to the reaction mixture. The solvant is supposed to be Acetonitrile, which is miscible with water. Did you already add DCM to the mixture ?

[@geordifrere]

Acetonitrile becomes immiscible with aqueous solutions of very high ionic strength (brine, sat. NaHCO3). DCM would have formed a layer on the bottom.

[@CendronesFr]

Yeah, didn't think about positions of the layers. However I didn't know about the ACN, I've been using for years as a LC solvant. Thanks !

[@TheWayabo]

As a Mexican this feels like a personal attack

[@lamborn3D]

Your channel page says that you're based in the Netherlands, so I assume English is not your native language. However, your grammar is much better than the grammar of most native speakers post-commentary videos I have seen. It's not a thing I like to complain about, but it is such a breath of fresh air not to hear people constantly going back and forth between past tense and present tense in the same sentence. So thank you for that, and well done.

[@aronbraswell1589]

make it into a hard candy that you can swish around your mouth for a little while then taste test again, please? may be a market for such candies

[@douro20]

The CMMTPP was probably the most expensive reagent used here...

[@ronbaer67]

now to test it against pepperX and see which is stronger

[@Doom2pro]

Weird Explorer is like, I didn't bother with all those steps, I just got heatless peppers. 😂

[@llihpmeHnevetS]

What chemical is in the miracle berry? That might get you what you’re looking for.

[@scrotiemcboogerballs1981]

Awesome video thanks for sharing I love spicy food but I made the mistake of having back pain and I accidentally got those patches that help with pain and I grabbed the one that has capsaicin in it my back was on fire I’ll never make that mistake again

[@petevenuti7355]

I like that capzaicin cream (the brand is spelt with a z) , anyway the packaging looks exactly like the cortazone and my girlfriend used it on poison ivy blisters!!!😵😵😵😵😡😠 She wasn't happy 🤬

[@geoffgunn9673]

@@petevenuti7355 On the bright side, bet she forgot about the sting from the poison ivy

[@GatileoGatilei]

Did it actually help with the pain?

[@ArthurBurgan]

Wow, I have no idea what's going on here. Somehow got recommended. I'm a dev and can totally relate to this process, in a way, it's engineering. I'm fascinated. So many question :D Is it safe to be near this stuff while you're making it? How do the separatory funnel work? How much does this setup cost and is it possible for a regular pleb to just look up stuff and start synthesising things for fun? Anyway, makes me want to get an arduino or a raspberry pi and just code something. Really WP, understood little, learned a lot.

[@lunkel8108]

"Is it safe to be near this stuff while you're making it?" The answer depends on what exactly you mean by that. Nothing here is radioactive, it's not gonna kill you just by being somewhere near you. But in general chemistry can be dangerous, that's why you always follow some basic safety protocols like wearing safety goggles, not getting food near your chemicals, doing most things in a fume hood (which protects you from nasty gasses and also other dangers like splashing or light explosions), etc. You have to respect the chemicals, they can burn you, poison you, explode, etc. If you have a more specific question, I'd be happy to provide more details. "How do the separatory funnel work?" The piece of glass itself doesn't really do much except hold the liquids. You put in two immiscible (not mixable) liquids with different densities, shake them around so they get in contact with eachother (during this substances can transfer from one liquid to the other depending on their solubility), take care to vent regularly so no pressure builds up and then you just let it sit while the two liquid layers separate due to their different densities. Then you can drain them out one after the other. "How much does this setup cost and is it possible for a regular pleb to just look up stuff and start synthesising things for fun?" Good glassware is generally not cheap and chemicals can cost quite a lot. Also you definitly need a fume hood and I can't imagine those are cheap to acquire and install. But I'm more concerned about your safety. I don't feel comfortable with the idea of somebody who has no lab experience trying to do organic synthesis unsupervised at their home. You don't really know what's dangerous, how dangerous it is and how to properly protect yourself. And that starts with basic things like properly storing everything.

[@ArthurBurgan]

@@lunkel8108 you're a legend! Thank you for taking the time to respond to me. Yea.. I got a bit too excited as it was the first time I saw something like this and it seemed to cool :D I then quickly realised it's not a good idea to attempt this stuff on my own and I'll just continue on my software engineering path. Ty again for the reply! I learned quite a bit

[@ThePickledsoul]

I wonder if it works on eyes. Could nullify pepper spray

[@nitrgnlab9400]

Great video! Why don't you use TLC to at least roughly estimate the purity of the obtained compounds?

[@ambientdiscord]

He did say he used TLC during 1 step but as an analytical chemist the final steps had me cringing since i purify compounds by HPLC and then check purity on UPLC. If i see like 1% impurity on the chromatogram i feel bad handing it back to the synthetic chemists. I feel like the best thing to do here is something he probably doesn't have access to which would be SFC purification on a cellulose column so the purified compound should have zero toxic residue left behind. I really hate that he used methanol in the final step then tasted it.

[@j.f.fisher5318]

A scientist synthesized an anti-spicy chemical. This is what happened to his tongue.

[@stupaod]

ClO2 seems to completely neutralize capsaicin. I was getting to a point where I could no longer handle going up on the reapers added to tacos, until I accidentally discovered ClO2's neutralizing effect. It neutralizes the heat in the mouth but most importantly(for me) the stomach and beyond.

[@STEAMerBear]

Your willingness to ingest this represents incredible courage* to me. (*is courage the right word?)

[@Poodleinacan]

Trust the process 😂

[@petevenuti7355]

Ah. But how did you make the thiophosgene? (I was the guy picking you brain about making a isothiocyanate about a year or so ago, looks like you got that figured out nicely!)

[@ashe1.070]

It looks like he bought it from Sigma Aldrich. The bottle looks like a Sigma SureSeal bottle.

[@DanskerneFraDanmark]

Is there any chemical reaction that requires sound?

[@jonathanhadden8199]

Well from what I found this stuff is pretty easy to buy, at least in the USA in a very pure form.

[@geordifrere]

Did you notice any quinone products from oxidation of the catecholamine in air? I see a lot of dark-coloured reaction mixtures which signal to me that oxidation may have occurred. Especially doing these reactions in air at elevated temperatures, I would worry that the final product is at best contaminated with the potentially toxic quinone and at worst fully converted.

[@nickburgers5177]

The man didn't notice anything. Just closed his eyes and pushed it through, and i highly doubt it he actually tasted his product without testing the purity.

[@ArcaneTinker]

What was the time and material cost involved in this sequence? There was so much solvent and washing used. Genuinely curious as someone who is fascinated with organic chemistry yet I am completely baffled by it as well. I feel like a little toddler listening to grown-ups having a deep conversation.

[@chanheosican6636]

I wonder if it could be an antidote to Pepper spray? INteresting molecule.

[@hoteny]

0:48 so if spicy is like actually burning feeling to your brain, does it prevent you from feeling burning in your tongue?

[@ZOMBIEHEADSHOTKILLER]

Like most things, you simply need more experience. just eat spicy stuff any way.... and keep eating it. when i was a kid, i cried over a jalepeno, now days, i eat the hottest peppers in the world, almost every day. The thing that changed it for me, was just eating it, and when it sucks, eat more....eventually, you will get over the shock of it, and be able to enjoy it. never forget, if its not spicy, its not food.

[@error-4518]

"I can't handle spicy food" isn't that just tolerance problem, if you want you can handle any level of spiciness pretty quickly. Though I am a masochist so I like when my food hurts me bad, but still eating a chili that is totally over my tolerance makes my tolerance higher almost instantly.

[@dakarpsi]

I would think making a hard candy out of it would coat the mouth and help cover the flavor

[@Beregorn88]

For something you are planning to eat, dichloromethane is always a good start 😂

[@kataseiko]

There's a compound that blocks sour, there's a compound that blocks bitter and you have shown a compound that blocks spicy.. I have a feeling, you can make a sauce with those that will essentially make all Asian food plain sweet.. And thanks to its own ingredients, it probably won't even taste bad!

[@notamouse5630]

Given the shape of it, I am surprised it does not have effects like urushiol too. I would not ingest it.

[@YoKnow]

I don't think I can go a day without spicy! A better solution is to figure out if the bond is hydrophobic. Also regardless if it is or not and by your testimony it isn't. Use the solution as a mouth wash instead of just putting a drop in one specific spot on your buds! Enjoy!

[@petthepizza]

I tried to do my own retrosynthesis before watching. Would it have been possible to obtain the fused ring moiety from a 1,2 diphenol derivative via a Pictet-Spengler reaction, then a double condensation with the 4-chlorophenethylamine onto formaldehyde, oxidize to the diamide, and then convert the diamide to the dithioamide via Lawesson’s reagent? I feel like this would massively shorten the synthesis.

[@nickwade1780]

C(sp3)-C(sp2) suzuki coupling could've saved like 4 steps but I guess the corresponding hydroxy-methoxy aryl bromide may be inaccessible. There's plenty of ways to design a more step-efficient route but its probably harder to get ahold of certain chemicals for different routes without being able to blow grant money on commercial reagents.

[@durshurrikun150]

@@nickwade1780 Suzuki works well for sp2-sp2 coupling, it doesn't work that well with sp3-sp2 couplings. You need electron rich phosphines which are not as easy to handle as triphenyl phosphine

[@encodedpr]

chemistry is magic

[@NeekoKimchi]

so, how much did you spend making this?

[@maleficent3333]

And here i am loving the burn, for some reason when you consume a lot of spice, you need more and more to feel the burn, I'm at eating habaneros easily.

[@hannahowen1801]

Is there an anti-spicy molecule for the brain? I need that.

[@polykoma]

Would be makin 2ct7 all day if I had those skills. Very nice. Wish I studied chemistry

[@WaffleStaffel]

Oh neat! Too bad there's not a synthesis for Miraculin.

[@AllisterCaine]

Isn't that the compound that blocks bitter tastes? Appears in a fruit as far as I know.

[@WaffleStaffel]

@@AllisterCaine It makes sour taste sweet.

[@AllisterCaine]

@@WaffleStaffel ah, that's what I was thinking of. Remembered it wrong it seems. Some company sells this stuff as a gimmick in chewing tablets.

[@WaffleStaffel]

@@AllisterCaine It's a really fun sensation. It makes lemons taste sweet, makes pickles taste like sweet pickles, vinegar taste like sugar water, etc., and it can be used as a non-nutrative sweetener for diabetics and calorie reduction. Big-pharma controlled FDA has failed to approve it for this multiple times, even though it's just a freeze dried fruit. Too much money at stake.

[@jethinha3994]

I love how these videos makes me hate even more organic chemestry

[@plenus7392]

They called him... SPICE SLAYER

[@the_real_aristotle]

u gotta make the worlds sweetest sweeteners

[@joshuamcgarry2636]

Why do we have to protect the amine with a benzene group? Why can't we just add NH3 to do the nucleophilic acyl substitution with COOH?

[@douro20]

I guess a 1L separatory funnel is too unwieldy? I'd be nervous adding Pd/C to a flammable liquid, even if it were Pd(OH)2/C or Pd(OAc)2/C instead.

[@Superdonko]

Wouldn’t it be more efficient to generically engineer a strain of yeast that produces this compound as a byproduct during fermentation?

[@dfpguitar]

This would be counter productive if used to deal with excessively spicy food. Because the burn wnd irritation is worse and longer lasting in the gut than it is the the mouth.

[@Fili229]

I can't understend, why do you don't use nmr?