Making Sweetness Blocker (and trying it)

[@THYZOID]

The triphosgene step was amazing. Nice to see!

[@HoneyHanya32]

Finally, the missing component to my Feline Life Simulator™️

[@drasiella]

Its the saddest fact I ever learned, and my kitty loves sweet wafer cookies with creamy filling!

[@Physhi]

You already have the RNA set up to make your tongue reverse spiked?

[@Fireclaws10]

@@drasiellait must be the dairy your cat likes i guess

[@FentForEnt]

​@@drasiella kitty likely only eats because of the fat

[@nobodyx8850]

Fun fact, the study that everyone mentions when cats not being able to taste sweetness has a sample size of 9, and only looked for genetic markers, and not whether cats could or couldn't taste sweet, so cats may be able to taste sweet, there just hasn't been any definite data

[@francisnaveen9041]

Loved the depth in which you covered synthesis. I had no idea that TEA would interfere with Tripiphosgene.

[@Cairlos001]

We have recently stumbled across that reaction where I work. Tri-substituted amines react with phosgene ('normal' COCl2 in our case), where one of the substituents (alkyl or aryl) is kicked off and displaced with the carbamoylchloride group. My colleague was preparing some N,N-diethylcarbamoylchloride from diethylamine and phosgene and we were all surprised how he could have gotten a 300 % yield of what all analyses confirmed was the product and was perfectly dry. Apparently, he used triethylamine as a base to reduce the urea formation, but it turned out to produce more of the desired product :D

[@Chemiolis]

I tried a second synth where it was 1.1 eq Triphosgene to the reactant in DCM. Without base yet, likely giving 100% carbamate first. And afterward they added triethylamine. That was horrible and exothermic. Other procedures kept it at -35C too so maybe that prevents something. It did yield some isocyanate but it was dirty and it gave a bunch of weird TEA-phosgene products that could be distilled off. But it also leaves behind TEA HCl which I dont want in the next reaction.

[@chemdelic]

I might need this for how sweet you are🤤

[@DerunerlaubteName]

I really despise the open flask in the isocyanate step. You had phosgene present, maybe pass the exhaust of the reaction through a neutralizing agent. Except the safety concern: Great video and very interesting reaction.

[@Chemiolis]

It's possible to set up some kind of trap but in this case the reaction is very fast and the DCM dissolves it immediately upon release (no bubbles seen rising from the DCM layer). I didn't notice any significant amount of release, pretty much all should be consumed in the reaction.

[@RhombicChthulhuSONIC]

From my observation it looked like it was being consumed quickly enough that it wouldn't really have a chance of escaping.

[@RhombicChthulhuSONIC]

It is good practice to put toxic gases through neutralization though just in case there was any that escaped.

[@DerunerlaubteName]

Yeah, I get it, but safety measures are better to be put in place beforehand. Especially if you haven't done the reaction before, because if a huge portion of the phosgene escapes, you wouldn't have time to react.

[@JennaHasm]

​@@Chemiolis Do you also have experience in silicone polymers?

[@kinexkid]

The negatively charged sulfate group with a positive sodium ion is eerily similar to Sodium Lauryl Sulfate (SLS) but with a lot more going on than a simple carbon chain. SLS is the compound in toothpaste that makes drinking orange juice afterwards taste disgusting by what I'd assume is a similar action of blocking sweetness. Maybe the sodium sulfate part of the molecule is what's responsible for it

[@Chemiolis]

They do mention it in the paper it could be from membrane disruption, but they didn't confirm how it works.

[@gafrers]

Always fascinating, always interesting and well explained. 👍👍

[@williambouthillier8611]

Insanely cool chemistry as always! And your organic chemistry theory and mechanisms are getting on point!

[@Lukesab3r]

I've learned so much from your content. I think I'm hooked for life.

[@FuzzImp]

A cure for r/niceguys

[@edoardoberardocco]

video to watch before going to sleep

[@MetalMaggot46]

just casually beginning the synthesis with carbon tet. nbd

[@Mister_Brown]

that's how you know it's in germany or the netherlands

[@captainchicky3744]

The triphosgene step holy shit

[@sserpant4826]

This is the first video i understood all the terms my chemistry is improving

[@Chromium-24.]

You are satisfying my synthesis cravings 💯

[@JipperdeR]

Nice video! And nice job with the mechanism!

[@sirjaustin9140]

Hell yeah new video nice

[@Quinazolinking]

Allee da is keigoe jong, ik hebbe zeer genoten van dieser video

[@aaronkingsley8459]

I wonder if that would reduce the sweetness tasted from eating miraculin and something sour

[@patrickdowney2126]

You know it's going to be banger when we start with carbon tet

[@jirischimer9540]

I have a question - where do you get hold of 500 ml of CCl4? I actually really need it for brominations in lab and usually have to replace it with dce or trifluorotoluene - which are not worse. I disagree with the amines as bases strongly - it works fine in DCM at 0 degrees with triphosgene. We synthesized like 25 urea based inhibitors in one paper and all were done with DIPEA as a base with yields 80%+ after column. Triphosgene was used as 0.35 eq - so only timy excess. Dont know if TEA is so different though

[@jamesmnguyen]

How many projects do you have working in parallel at any given time? (on average)

[@Chemiolis]

Ideally I only run one at a time but generally 2 and sometimes 3. Mostly because waiting times for one procedure means I can set the other up. Also sometimes just waiting for chems. But space is limited so it depends what it is.

[@jopmens6960]

Interesting! I thought simply toothpaste also causes this phenomenon for about 10-15 minutes and this causes the somewhat well known issue of orange juice being gross because sweetness is blocked and bitterness enhanced or idk some kinda dysgeusia. Even if that is correct as from wide anecdotal evidence, no idea what ingredient causes it.

[@GiulianoQutra]

The triphosgene Step incredible wow!

[@abs0lute-zer061]

Hell yeah!

[@Edseltje]

Chemiolis, how do you arrange the chemicals, lab space and spectroscopy equipment for your experiments? I have some photochemistry ideas which I would love to verify experimentally. Unfortunately these ideas do not align with local research groups their time, resources, and research interests.

[@user21XXL]

can this be done in chloroform? with Ccl4 as a byproduct?

[@Chemiolis]

Probably yes if you make sure the chloroform has no ethanol stabilizer inside.

[@user255]

4:14 shouldn't this work without CCl4?

[@ashe1.070]

DCM or Chloroform would work, but you’d need extra chlorine because they would also get chlorinated.

[@andrews.4780]

The chem god dropped before work 🔥🫡

[@AdricM]

Gymnemic acids, from the plant Gymnema sylvestre do a really good job of suppressing sweetness. after a few mg spread on my tongue, i grabbed some table sugar, and it was creepy because my mouth could not tell that it was not sand in my mouth..

[@AdricM]

PS a Twinkie is the most horrible thing when you cant even get sweetness from the starches.. all you can tasteis the slowly rancidification and the oils and sadness...

[@ChenXi-kw8bl]

Where did you buy a short road distiller, can I tell me? Thank you

[@mheijne2]

So great stuff to improve the sweet taste of alcohol free beer. Could not taste worse anyway

[@111455]

i wonder if that compound is present in onions, iv'e always found after eating raw onion i cannot taste sugar at all

[@htomerif]

You might have also lost some yield from dimethyl carbonate loss as the hydrogen chloride carried it away. I know when I was making chloral, I lost about half of it from the ethanol being carried away on the HCl gas stream even under reflux. I had to use < 0C coolant for my reflux column to get the yield to not be terrible. I mean 87 percent is still good though.

[@chr1ms1n55]

Blocking is great but is there a chemical or process that removes exclusively sugar, sucrose, glucose, fructose, sucralose, ace-k, (et al) from drinks entirely?

[@Chemiolis]

No there isn’t. Just drink water or make your own drinks.

[@user21XXL]

yeast - but you end up with alkohol

[@rezaalijanianzadeh4202]

Very nice

[@ChemCrafter]

At 8:37 the positive charge should be drawn on the oxygen of the water moiety

[@open_inventory6061]

Gymnema/gymnemic acid makes sugar taste like sand grit but for synthesis it looks like a polycyclic pest.

[@punkdigerati]

Can you synthesize Miraculin for the opposite?

[@jimsvideos7201]

I’m surprised the UV step worked - or was that quartz glassware? My understanding is that silica glass is basically opaque to UV.

[@ashe1.070]

Borosilicate lets small amounts of UV through.

[@andersjjensen]

UV is a spectrum. When you only need UV A normal glassware is good enough. If you need UV B, DUV or EUV (don't ask what happened to C and why the letters are in front) you start getting increasingly screwed.

[@willian1256]

Hello from Brazil. Make some benzimidazole, i need to see the purification method

[@wtf27pl12]

Dear Chemiolis what if half organic half inorganic chemistry was made 🙏

[@dannydangles4763]

Whenever you can for your own good use a CCl4 substitute😭

[@DownyViper]

Make hgh next

[@thompinhas]

i would buy those

[@pushs_cool_stuff]

Make 6 6'-dibromoindigo aka tyrian purple, afaik no one on youtube has synthesized it

[@leliondemer]

Sheesh, I'm using CDI to make ap pseudo isocyanate right now

[@Thaumius]

Complains about phosgene toxicity while he works with Carbon Tetrachloride

[@ashe1.070]

Carbon tetrachloride is nowhere near as toxic as phosgene.

[@multiarray2320]

anything new with the "that chemist" drama?

[@Thaumius]

idk, TC just kinda assumed no one cares anymore and continued doing videos like nothing happened.

[@twocvbloke]

Now if only there were solutions to neutralise the artificial sweeteners (aspartame, ace-K, sucralose, etc.) in soft drinks so they didn't taste so yucky, that'd be fun... :P

[@Chemiolis]

Unfortunately many of them have a bitter aftertaste, I don’t like them either so I generally avoid all artificial sweeteners. I’m good with sugar lol

[@boothbytcd6011]

I think they call what you are looking for 'water'.

[@chandantiwari5626]

Wait, what's that at 0:32? Iodoacetamide? Seriously? That's Iodoacetic acid and the authors are dumb enough to write it as iodoacetamide, where is amide group there? And you, Chemiolis, are also saying it iodoacetamide, very disappointed man.

[@Chemiolis]

Read text I put above it 🤫

[@Rdx4568]

@@ChemiolisGood that you edited it later.

[@calebsynnes3439]

It’ll be ok

[@JustinAlexanderBell]

Ever try Synsepalum dulcificum?

[@David-bh7hs]

Could you make a supplement that increase the pH of the body ?

[@Chemiolis]

It’s not possible, the body regulates its own pH to the appropriate level. We die if the pH is wrong, our proteins stop functioning.

[@David-bh7hs]

@@Chemiolis I know

[@SunriseLAW]

!!! Make some PEMOLINE !!!!!

[@exziy]

20 sec ago

[@_thisnameistaken]

this video is very sigma ohio rizz

[@highlander723]

First

[@_thisnameistaken]

L