Alcohol - Periodic Table of Videos

[@DavidVonR]

Alcohol is frequently used in the lab. It can be used as a solvent, a cleaner, or just to get through the day because you hate your job and coworkers so much.

[@Sirobit1]

you... i like you

[@Sirobit1]

you... i like you

[@loganbailey5814]

coca cola coca cola can be used as a cleaner

[@notimportant7508]

+Logan Bailey Definitely not.

[@3Dusers]

i think neil would like this statemenr

[@netheniahscrim2787]

0:42 "Beer, wine *sips* all sorts of things like vodka..." We know what's in the mug, professor, we know.

[@notimportant7508]

Nope.

[@kendragon7]

probably tea

[@NotEvenKlausBaby]

Maybe it was a hint to Mendelejew, the russian chemist displayed on the mug, who is known for his work towards the periodic table, but also for his advances in the production of vodka

[@k.c.lejeune6613]

The Professor is of Russian descent so most definitely Водка.

[@samuelpyke5933]

Play it at half speed

[@r.giskard8570]

"Suddenly, ethyl alcohol has become enormously important as a means of solving our transport problems." Whoopie! Drinking and driving is now back in fashion.

[@Kamamura2]

You simply pulverize your transport problem in a mortar with a porcelain pestle, transfer the dust into an Erlenmeyer flask, add 80 percent neutral grain alcohol and watch your transport problem dust solve into a clean, flower-scented liquid. You can then perform fractional distillation of the transport problem solution to obtain all the bright ideas contained in it, because bright ideas behave as volatile aromatic compounds.

[@freeman10000]

When I see the ethanol browser I franti...........

[@bobbobson2061]

Beer, Wine... all sorts of things, like Vodka. *takes a sip*

[@fermiLiquidDrinker]

Bob Bobson wake up *drank* stand up *drank*

[@franciscosagui3710]

Well it wasn't beer that's for sure

[@proz71ful19]

Can I get an audio book version plz

[@DanceySteveYNWA]

He actually speaks and drinks at the same time, like a ventriloquist

[@Nosotroslosgamers]

Dog is humans best friends, alcohol looks like a dog... Coincidence? I think not!

[@notimportant7508]

Dog is MAN'S best friend.

[@aeriumsoft]

+Not Important not women? (ok i think i know what u mean)

[@atvheads]

+Patrick Thomas Dog in Swedish means died. :)

[@Gurben]

@Awsomiihill Man can mean all humans collectively, not just the male population

[@aeriumsoft]

Ok

[@thalasereg]

all sort of things, like vodka *take a sip out of his huge mug* like leonardo di caprio who has no oscar, this professor is a genious with no element named after him

[@johannesrichter2927]

yeah, that one is hilarious. cheeky

[@ch0zman]

Hello! I'm from the future! Leo finally does get an Oscar for fighting a bear and losing! Cheers!

[@simpleminds7184]

Leo got his Oscar bruv, rest easy

[@Schnitzel_23]

Poliakovium

[@cassesque]

Holy crap. At 2:48 her laugh sounds just like Ode to Joy.

[@Metallikite]

+allurrennvotur It truly does! Thank you for this comment XD

[@maxsync183]

wtf youre right

[@sooryashankarjoy8571]

how

[@robertlawrence9000]

I'm so glad I discovered your videos. Chemistry, atomic science has always been a great interest to me. This video in particular gets me more curious as to how people get addicted to putting poisons into our bodies. I used to be a addicted to alcohol. I know many people would say "you are always a recovering alcoholic" because of the fear that the fight is there to avoid temptation but the thing is my temptations for alcohol are completely gone because of chemistry as well do to a little other chemical in the form of a drug called Topamax. First time I took this drug proscribed to me by my doctor, something in my brain clicked that completely rid me of wanting alcohol and made me feel that alcohol is as bad as heroin. I only took Topamax for a very short time and it was not addicting and now I have zero desire for alcohol. I've been alcohol free for more than 5 years and I realize now that even casual drinkers are addicted to alcohol no matter if they think they are not and argue the fact I was there and now I understand. Thanks for all of your great videos. I enjoy every single one of them and want more.

[@alexpalmer7704]

I think the Professor has been on the vodka again

[@Musicdudeyoutub]

Watching the professor is like having a one-on-one tutor

[@DanceySteveYNWA]

I want him to talk about the chemistry in the cannabis compounds, he can also get the (Liquid) Nitrogen, Potassium and (White) Phosphorus out again! 😂 Don't forget the Cal-Mag and Silica

[@rohesilmnelohe]

Where did they get Vana Tallinn in UK?

[@PaulChapman1bz]

Madis Jõgi Continental shop in the posh part of Peckham.

[@chemistryflavored]

For an independent project my group tried to determine any additives in vodka with GCMS. We tested cheap brands and expensive brands trying to find a difference in their chemical composition. It didn't work quite how we would have liked, but made for an interesting experiment. Another very interesting video and so well explained, I always look forward to these since they sometimes give me an extra edge on exams or discussions with my classmates :D

[@RAGHAVCOOLSTUFFS]

never stop making this kind of videos....please...they are just great.........

[@adambg02]

@@spudragious I’m confused as to what you mean?

[@shivamjha5995]

What is zymosis ?

[@moppettshow]

I didn't know Carlsberg contained alcohol.

[@dand8538]

Carlsberg is a lemonade. There is more alcohol in a nunnery.

[@johnapple6646]

HA! GOT'EM

[@themadfoxdj5147]

@@dand8538 🤣 you would be surprised

[@nolansykinsley3734]

I noticed he said "the only way to break it is by adding a third compound". This is not true, they use pressure swings to break the azeotrope. So instead of boiling the water off of the alcohol, they raise the pressure, and then boil the alcohol out of the water to obtain pure alcohol.

[@notme-ji5uo]

i see

[@ChillMrShade]

Alcohol, the solution and cause to all of man's problems. -Homer Simpson

[@howardhurtt6612]

I thought beer was a safer alternative to water because the wort is boiled before inoculation, rather than the toxicity of the alcohol to microbes.

[@anarchoutis]

Howard Hurtt maybe both. but without the fermentation, which can take a few days, the wort would become stagnant. also, wort is sickly sweet, and not really drinkable.

[@SparlsOfficial]

*@Periodic Videos* Well but I was just doing chemistry with Ethanol and you aren't supposed to breathe it in because of the toxic fumes, as well as on a bottle of Ethanol it even states on the back that it is highly dangerous and if consumed, can and will lead to be, fatal. So how is drinking alcohol even "safe enough" to drink in the first place at all?

[@ThinkHuman]

1:02 wow you have Vana Tallinn In England? It's made in Estonia where i live,just interesting to see that.Anyway great video!

[@harleyspeedthrust4013]

tallinn looks beautiful from what i've seen, i have coworkers in tallinn

[@Csky1988]

i always love watching you guys. i come on everyday hoping to see a new video. its like you guys have become my little chemistry tv show and im the little kid thats been waiting for the saturday morning cartoons to come on to see the new episode of my favorite show.

[@altimalover555]

Everybody loves Dr. Sam

[@mormengil]

I find myself wanting to give that old man a warm hug.

[@Commandelicious]

Carlsberg. Terrible. But I guess the best use for this liquid is use it for chemistry.

[@justincronkright5025]

Chemistry happens in our guts too eh.

[@danem2215]

Even they know it's nothing special. "probably the greatest lager." Gotta admire the insecurity.

[@dshe8637]

The factory stinks like rancid socks.

[@ManiaErrant]

Methanol itself isn't responsible for metabolic acidosis and optic nerve damage. It's what your body metabolizes it into, methanol - > formaldehyde -> formic acid. As for the lethal dose of methanol itself, I don't know.

[@Centar1964]

I would have liked to see a fractional distillation...and mention of the use of the metal copper in ethyl hydrate distillation.

[@Sean_Coyne]

I must say that seeing someone who has an obvious genetic background that may be, say Chinese, talking with such a rich variety of an English accent is one of those things that makes life worth living (at least to an old fart like me, for whom it is still a novel experience). There is an ethnic Han Chinese chap at my local hardware store who has a very broad Aussie accent. I do believe he is that store's greatest asset, as we all love hearing him speak. He also really knows his stuff...which really helps in a hardware store, lol.

[@gasser5001]

you have an obvious genetic background too....but we wont get into that....but please, stay in your bubble and away from the real world.

[@KB4QAA]

"Cognitive Dissonance". Cognitive dissonance. Me too.

[@jujuria13]

Go to france or any other country that doesnt use english as the official language. You'll get Asians that speak english with a french accent..

[@purplemutantas]

The founder of MFJ enterprises Martin F Jue, was born in Mississippi. So he speaks with a southern accent. I must say it was rather odd to see a Chinese fellow speaking with a Mississippi accent.

[@TacoBurrit0]

Without wanting to be called racist, I really enjoy hearing black people from Britain talking. The British accent just catches me by surprise in such a nice way, its weird but I love it

[@idhem5000]

It would be so awesome if you could do a video on THC and how its formed!

[@simhthmss]

Yes I am guessing there are complex chemical pathways to cannabis forming THC.

[@kludgeaudio]

The thing about a simple distillation like this is that, as the lighter and lighter fractions boil off, the boiling point of the pot rises. A little bit of this was shown in the video, but the interesting thing is that if you were to plot temperature with time, you'd find a little plateau for every component in the beer. What's in there isn't just water and alcohol, so the temperature rises slowly as the lighter aromatics come off, then you get a nice long plateau for the alcohol, then it jumps up again a little bit when the alcohol is gone and some of those heavier compounds start coming off. Getting just the alcohol part of the run without getting the heavier and lighter stuff is what makes this more difficult than it looks at first. Perhaps the professor should do a field trip video at Glenfiddich? It would give an opportunity to talk about reflux too...

[@skakdosmer]

Dear Sir Martyn, you think you have a disadvantage when you come to a country where beer drinking is a big tradition? I live in one: Danmark (or "Denmark" as it it is often called abroad for reasons that I don't quite understand) - the homeland of Carlsberg beer which is featured in this video. And I also don't like beer. But I do not consider it a disadvantage at all, as nobody forces me to drink it. (Sometimes some people have tried to convince me of the virtues of beer or even tried to persuade me to have some, but I've always been completely immune to that.) By the way, I also don't like coffee. In fact i dislike it much more than beer. And coffee is just as big a tradition in my country as beer is. I belong to the probably around 5% who prefer tea. When I'm with people who don't know me very well, and I reach for the teapot, they often shout: "Look out! It's tea!!", as if it was some kind of poison. I usually thank them for their consideration, and answer with a smile that I would much rather have a warning if I should accidentally reach for the coffee pot!

[@williamrutherford553]

It's like going to England and not drinking Tea. Sure, nobody is going to force you to drink it, but you're missing out since it's so culturally significant.

[@harrickvharrick3957]

same goes for drugs i.m.o. hobbyists that in the margin produce a far lower quality version (as quality has dropped this way all the way under influence of harsh, relentless, dogged prosecution by law enforcement worldwide) of a comparable molecule as is widely used worldwide for pain relief in pharmaceutical industry

[@skakdosmer]

William Rutherford So in your opinion one is missing out by not following trends? I could not possibly disagree more!

[@nitramluap]

4:00 - Methanol doesn't cause the blindness, the metabolite (methaldehyde aka formaldehyde) does - like preserving body parts, it 'preserves' the retina! The treatment is to actually give the patient an ethanol infusion so as to block the dehydrogenase enzyme in the liver from metabolising the methanol, while you eventually just pee it out. 4:10 - While 'methylated spirits' used to be ethanol laced with methanol to make it taste bad, people drank it anyway... and go blind. So now it's pure ethanol with a bitter substance added to deter people from drinking it, but it's still called 'methylated spirits'.

[@JustWickedSwede]

0:30 In Sweden if you're an alcoholic you can be called a "fyllhund" - basically "drunk dog" :D

[@MrMarci878]

"fyllhund" sounds like "Full" and "Hund" in one word, basically making it into a mixture of german and english making it into "full dog"

[@mathewkelly9968]

Ive been to Sweden , with the bottleshop trading hours you'd be hard pressed to become an alcoholic .

[@weirdsciencethe2nd205]

@@mathewkelly9968 bottle shop? You gotta be an Australian

[@DenUil]

great video :-) I myself make apple wine but it's interesting to see the chemistry in a periodicvideos video. Preventing that you get vinegar is very important, thats why all equipement always must be sanatized.So that you can minimize unwanted bacteria. However wine always contains acids, depending on what your fruit was, it can be oxalic acid (rubarb wine), tartaric acid (grapes), Malic acid (apples) and lactic acid. Controlling the acidity of the wine is also a topic in wine making :)

[@Rawrzers100]

Was I the only one who thought he was drinking vodka at 0:44?

[@Rawrzers100]

***** you mean 12:44 am? I wouldn't think so either.

[@BlueBeamProductions]

+Rawrzers100 duh, with that hair he might aswell

[@notimportant7508]

+Rawrzers100 "you mean 12:44 am? I wouldn't think so either" What kind of bad joke is that?

[@Rawrzers100]

Not Important the worst kind.

[@notimportant7508]

A semi-honest answer.

[@Christophe_L]

Lovely video, Brady, as always! If I may suggest something: when framing people on interviews, try to add the majority of the negative space to the side the subject is facing (or the side his body is facing). This is a fairly common rule of photography, for creating pleasant compositions. For example, compare 6:15 to 7:00 and you'll hopefully see what I mean. Thanks for the videos :)

[@MultiZaklinac]

0:45 loved what you did there... xD

[@k-d-n]

Just realized that the Carlsberg at 5:14 contain 3.8% vol. The same beer here in Denmark, contains 4.6% vol. Wft?

[@k-d-n]

@John Doe It makes sense! Thank you for answering :)

[@Ammondude]

Did anyone else notice the 100's of icons on his desktop?

[@Manijakh]

+Brigham Larsen I lost 10% of my adoration for him the moment i spotted it. Still pretty high though!

[@renanissler6081]

+Maniyakh guys, he is old. he probably compartimentalizes best away from the tech-stuff. look at those papers, just look at those books and whatnots. they're all coloured and shows great signs of frequent uses. probably that's not even his personal computer, also.

[@jacobjamar]

I would push crtl-a and hit enter.

[@sanjaymatsuda4504]

I noticed it as well. But it's no big surprise. Not everyone in academia and business is very computer savvy, or willing and able to spend time customizing their desktop environment and file systems to their liking.

[@k.c.lejeune6613]

He's since cleaned that computer and reduced the amount of icons to about a 1/3 of what you see.

[@AdrianJNyaoi]

Instead of distillation, which use the difference in boiling point of water and ethanol to separate them, would it not be possible to use the difference in freezing point to separate them? The result would be a beer or wine that have 2 to 6 times the alcohol contain but still preserve the taste of the beer or wine. I would love to see it done or is it possible?

[@BigCrowsVideos]

Adrian J Nyaoi Beed and Wine don't need distillation, by doing that, you get Vodka.

[@AdrianJNyaoi]

BigCrow's Videos That is not what I mean. Yeast dies off when the alcohol level is high, and that is why, wine and beer have a low alcohol contain. since ethanol freeze at -114C, we can further increase the alcohol level of beer and wine by freezing it, I am not sure if it is viable/

[@AdrianJNyaoi]

BigCrow's Videos of course that is the most logical solution but it still does not answer my original question.

[@priitmolder6475]

Adrian J Nyaoi Its a neat idea, but impossible. Much like seawater, that has a lower freezing point due to salt content, ethanol solutions behave similar. Solutions in different concentrations freeze at different temperatures because of the ethanol ability to transmit thermal energy. Also, ethanol becomes thicker as it cools down, so it will suspend more of the microscopic ice crystals. When you try to filter out the ice particles, the filter becomes clogged very quickly or essentially instantaneously freeze the whole solution. Plus if you think about the 98% alcohol, then that is chemically bonded water in different compounds including hydroxides and so on.

[@AdrianJNyaoi]

priit mölder That was what i was thinking, not possible, but I have seen a video of the Japanese sake brewery increasing the alcohol contain of the Sake by freezing it and some how separating the ice making sake of higher proof. it is possible to slightly increase the alcohol contain?

[@BrunkN06]

"All sorts of things like vodka" *takes sip of mug* lol awesome!

[@imalwayswatchingu00]

This helped so much in Chemistry today!! I'm doing this subject of organic chemistry this term, and it was great having some previous knowledge!

[@steampunkastronaut7081]

_Fun Fact:_ "AQUA VITAE" is the term alchemists used to refer to ethanol.

[@zoria2718]

One of the Ukrainian words for vodka is okovyta which is aqua vitae distorted by the folk etymology to sound like the adjective meaning kind of "big-eyed".

[@emilychb6621]

That's also why many spirits are called aqua vitae, like the popular 'aquavit'. There's drinks with similar names all over Europe. Even vodka meaning small water (the diminutive of water) is ironically refering to a similar concept.

[@kingearwig]

When this distillation was performed it was more complex than just heating it to 78c to get just the ethanol to boil off. The distillation head was creating reflux. By watching the thermometer and keeping the heat low enough to keep it at 78c the vapor was refluxing at just the right rate to allow only mostly pure ethanol to be condensed in the liebig. The vapor that comes off of a boiling mixture of ethanol and water will contain a certain percentage of ethanol and water which is determined by the concentration of ethanol present in the boiling liquid. Only through reflux or repeated batch distillation can one obtain a high concentrations of ethanol from a weak mixure such as is present in beer.

[@uleih]

Vana Tallinn, nice. Greetings from Estonia! ;)

[@gustavogoncalves3083]

In Brazil we fill our car tanks with alcohol for decades. They make alcohol from sugar canes. As we have large areas for crops, this is what the goverment did during the 1970's to reduce oil, which mostly of it was imported. My car can either run with gasoline or alcohol. I live in São Paulo, so it's quite warm in there, but if I go to the South like Curitiba or Florianopolis I might face problems to start my car during winter, if my car is fully loaded with alcohol. Thats why Argentinians and Uruguayans sre not interested to import our cars or our fuel, because it is colder in their countries. And it doesn't make any sense to export to countries in the North, since Venezuela sells gasoline so cheap there. Alcohol it is usually 60 to 70% of the price of the gasoline at tge gas station. It gets cheaper during the winter.

[@CusterFlux]

Alcohol's a cute little doggie molecule? Who knew?

[@matthewong5028]

could you use drying salts to further purify the ethanol and finish removing the 2-3% water?

[@JPZ16974]

puts new meaning to the phrase, "OH, i see" :) get it you chemistry junkies out there ;)

[@ZnNlove]

OH, i get it now.

[@jozkomrkvicka1281]

JPZ16974 shouldn't it be OH I C

[@JPZ16974]

haha nice :) +1

[@pmckinlay653]

I did some work at Chemical Engineering at University of Sydney, where they have an amazing distillation column made of plexiglass. A wonderful teaching device, and as an instrument fitter, fun to play with :-)

[@actionjackson9000]

7:35 I don't know why but this part cracked me up. "Cheers!" i can just imagine downing the ethanol like a shot of liquor and then chasing it down the hatch with the de-fortified wine.

[@HighKingTurgon]

I'm a homwebrewing hobbyist and as such the biochemistry of yeast and fermentation is just such fun--and quite applicable to cellular respiration! I wish alcohol laws were more lax here in the States; I feel biology lecturers could get a lot of mileage out of yeast metabolism. It's very easy to see how that all works when the product is a nice wine or beer.

[@hognosemyan]

Look up the molecule for pentaerythritol. am offend :(

[@samfrench6847]

yeah, please, please explain. I'm curious. lol

[@Camroc37]

Sam French Look it up on wiki. It looks like a swastika.

[@6b616e]

+Carrotttt 8/8

[@Trappedby2Pac]

+agent475816 actualy there is a tetranitrate of it (stil looks quite like a swastika), which is a explosive used by the Nazis in WW2

[@Norfeldt]

@ihabsinno the air inside the bubbles are carbon dioxide and the shell of the bubbles are the carbonhydrates (etc sugar molecules) in the beer that generate a surface tension for the liquid so the bubble can form. Hope this answer your question?

[@HDGamingForYou]

2:26 hmmm CLEAN YOUR DESKTOP... sorry can't handle all the shortcuts xD overcompulsive when it comes to clean desktops.

[@niemand262]

It's interesting to think about the long term cultural effects of people using alcohol vs. boiling water as their early water purification system. Things like this could be responsible for so many cultural differences, most obviously around which intoxicants bear stigma.

[@alfred3496]

wait what, where did you get "Vana Tallinn", someone from Estonia there :D?

[@matu88ma]

Eesti Snaiper ja ikka

[@heimermaal4933]

Eesti Snaiper Nad vist said kingiks mingilt Eesti ülikoolilt

[@gulllars]

A few years ago, one of my roommates made home brew beer in a 30 L conainer in his room for christmas, and it was of decent quality (with high alcohol content), but he only drank half of it. After christmas, he destilled the remaining 15 L with a home chemistry set similar to what you used, and got out about 1,5 L of ethanol + traces the first round, but proceeded to destill it twice more and ended up with about 1 L of ~90-95% ethanol without foul taste, and mixed drinks with it.

[@Methylimidazol]

"Any organic compound that contains an oxygen-hydrogen group is known as an alcohol." Well, some are also known as carboxylic acids.

[@talhahnosyman4879]

Maybe he wanted to keep it simple for the mass viewers who don't know about the carboxylic acid functional group?

[@TennysonPesco]

He was specifically talking about the R-OH group, which is definitely alcohol's functional group. Carboxylic acids have the R-COOH group.

[@steampunkastronaut7081]

Carboxylic acids have -COOH. That's called carboxile.

[@danoelmucho2503]

This, this is why I love chemistry.

[@mrpinilla]

There is a mistake concerning the explanation of how the distillation works. When you boil a mixture of liquids, the vapor created contains ALL of them, although in a different proportion. In this case, the vapor will be richer in ethanol than the liquid, but it will still contain a high concentration of water. This concentrations come from thermodynamic equilibrium. In any case, through a simple distillation you cant come even close to the azeotrope composition. In fact the distillate is mainly water. To reach the azeotrope you need succesive distillations or fractionate distillation (usong a tower with reflux and packing or trays). This sort of misconceptions about the mechanism of distillation are surprisingly common among chemists...

[@wcg66]

This is fractional distillation since they kept the temperature below 100C.

[@purplemutantas]

wcg66 They did a simple distillation. A fractional distillation would have involved the use of a fractionating column. The OP is correct. In a simple distillation the result will be more pure, but nowhere near the azeotrope.

[@richardsutherlin5162]

Not just Germany and Belgium Sir, your very own England is a beer/ale lover's destination!

[@adjusted-bunny]

Through some LiH into the aceotropic mixture. Problem solved.

[@salerio61]

@Surtak yes, it's produced if you have pectin in the wash. Not poorly executed fermentation, if you make cider you WILL have methanol, if you make fruit wines you will have methanol. If you use sucrose, glucose, fructose then no methanol.

[@MozartJunior22]

3:32 It's a little puppy.

[@truthseekingmissile1430]

It's one of natures jokes

[@twilightknight123]

Are all those icons on your computer really necessary? Perhaps create some folders to categorize them for easier access?

[@Matthewzilla]

Ethanol looks like a stick doggy O_O

[@margwagartha1726]

My friend showed me that if you put your finger in your ear then in your beer, it will make any foam that is on it almost instantaneously disappear! The reaction between the ear wax and the beer foam is pretty cool. Good way to stop overflow!

[@Tyrian3k]

I'm German and don't like beer...

[@Spartan0430]

+Tyrian3k how hard was it coming out to your friends and family?

[@Jimjamatic]

Feels exactly the same way as an Englishman hating tea :/

[@MrLol333]

I'm always soo happy, if I see a new video of periodicvideos ... Cheers :-)

[@juliannavarro7833]

Screw OH its all about THC

[@Oodain]

they do plenty of experiments, from co2 reclamation and purification experiments(co2 and concentrated yeast culture that is siphoned off the fermentation tanks to reduce pressure, the amounts of co2 given off at that scale can be lethal in a room) worked with the industrial control section at carlsberg fredericia for a bit.

[@shune84]

lol europeans could distill alcohol but didn't know how to boil water

[@anarchoutis]

shune84 of course they knew how to boil water, they just didn't have tea, which was introduced from China in the 1500s, and not widely drunk until the 1800s

[@anarchoutis]

shune84 of course they knew how to boil water, they just didn't have tea, which was introduced from China in the 1500s, and not widely drunk until the 1800s

[@borix2600]

Distillation was invented by arabs too. Beer and wine are not made by distillation

[@slappy8941]

Because nobody gets together over boiled water.

[@markwhi1]

@backstabingliar That's called freeze distillation, and it's used for making ice beer.

[@Dong_Harvey]

so lemme get this right... dogs are the future of mass transportation because i like beer?.. cool

[@Dong_Harvey]

***** yeah well what about the airplanes that the dogs might be flying away in?

[@CivilNL]

I love his anecdotes, make it so much more interesting.

[@cruxcommissa]

This video was sponsored by Carlsberg.

[@Megalomaniakaal]

And Liviko.

[@JakeSmith-ps4vr]

When distilling beer, does none of the oils and/or terpenes come over before the water boils? In other words, are there any hops left over in that beer alcohol?

[@CMDonovann]

This is my favorite of your videos, oh my goodness. I'm just imagining trying to do this distillation while already drunk... I'm sure the results would be very entertaining.

[@flyaxe]

cheers! which one did you drink @ the end? :P the pure alcohole or the wine without? ;)

[@beerbellyfighter]

Nice video, I have a question. Is it true that unpaired alcohols are more toxic than paired alcohol. For example heptanol would be more toxic than haxanol. I don't know where I seen it, probably in one of my "how to make wine" info from sites. It would be fun to know if it's true. Thanks for mentioning belgium :) .

[@punishedexistence]

@FHomeBrew Methanol and Ethanol are similar in their intoxicating properties; however, Ethanol is metabolized into Acetic acid and Acetaldehyde, the latter which can be chronically poisonous in large amounts. Methanol is metabolized into Formic acid and Formaldehyde, both of which attack the optic nerve and weill kill you. The most effective antidotes for methanol are either ethanol or fomipazole, both of which compete in the liver for the alcohol metabolism. Don't have much more room here.

[@Bushy-73]

I watched a program once and it showed the process of turning wine into Brandy. The process is to place the bottle of wine into liquid nitrogen, the water content froze but the alcohol stayed liquid then poured the liquid into a glass which was very close to 100 % booze

[@SaintTrinianz]

I honestly believe that schools work hard to insure that the masses never figure out how amazing chemistry is

[@ASandwichNinja]

I have a question about the distillation here. I am about to start a degree in chemistry and have already learned the theory behind distillation (involving vapour pressures and such). My question is how can you achieve ~96% ethanol by a simple distillation of only 3.8%?? Surely the distillate would only be slightly higher in ethanol purity according to the theory calculations.

[@Timothy656]

+ASandwichNinja Each time you carry out a distillation you are allowing that small amount of ethanol in solution to be concentrated (i.e. the ethanol vapour becomes more richer). You wont get 96% ethanol immediately from a simple distillation but maybe 30 - 40 % - if you are lucky. You would need to redistill the distillate many more times to get it up to 96 % concentration. However, to save time you can use a fractionating column (vigreux column) that will hold the vapour that is not at the correct temperature to condense and fall back down the column - meaning that the vapour becomes more and more rich with ethanol by the times it reaches the top of the column and condenses. By using the fractionating column it will improve the efficiency quite dramatically from the outset (as it's the equivalent of doing multiple simple distillations all at once). Then to remove the last traces of water you can add a dehydrating agent or a little amount of benzene to break that azeotrope of ethanol/water.

[@ASandwichNinja]

Yeah I understand all of that and that's the problem I have with this video, it suggests that you can achieve a 96% ethanol solution from one simple distillation of a 3-4% ethanol by volume starting mixture.

[@unvergebeneid]

Well, the distilled wine is called brandywine (or brandy for short) and you can just buy it in about any store that sells spirits. But I've been actually wondering for quite a while what distilled beer tastes like. Did you taste your self-made "brandybeer"?

[@axelasdf]

Archaeology course stated that one of the major reasons we switched from hunting gathering to farming was for beer. Entertaining enough.

[@will16320]

A classic Periodic Video right here

[@grndmstrjoe]

nice head on that beer. what kind was that?

[@chrishuang8763]

It was very useful to have found your channel recently and have been learning a few things from it. On the topic that when ethenol in wine is exposed to some bacteria they would turn some to acid thus making it sour. When this happen, we would usually say the wine is spoilt and we would notice it quite fast. However, would the same happen to a bottle of whisky or brandy ? Most people would not finish a bottle of whisky immediately after it has been open. In my experience, I do not taste the whisky turning sour even when the remainder is left in the bottle for a period of time.

[@jayl9110]

If my understanding is correct (and it may well not be) that sourness comes from acetic acid - vinegar. It's done by a specific bacteria which I suspect can't survive at the high EtOH concentrations in spirits, but I'd be interested to do some experimentation to find out exactly what the threshold is.

[@Illuminateur]

When I first made an ethanol model (using that same kit!) I immediately called it "ethanol puppy", and was quite entertained by it for at least the next 3 weeks, even bringing it to class and putting it on my desk during an exam, although, the more realistic staggered conformation is a bit more PG-13.

[@Illuminateur]

I winced when he pulled the puppy's tail off to make methanol.

[@douro20]

Ethanol cannot be mixed with gasoline unless it is absolutely dry. Alcohol obtained by distillation is wet, usually 88-91 percent alcohol and the rest is water. It can be dried using a molecular sieve, such as zeolite.

[@mrbiglipsful]

it does, i wondered how they could separate it from the beer without something to allow one of the compounds to condense while the other stays a gas.

[@sanity599]

The professor misspoke. The reason that methanol is added to ethanol is not to prevent people drinking it. It's to prevent untaxed ethanol from being drunk. Also it is possible to get most if not all water out of distilled ethanol. You filter it through Plaster of Paris. The PoP grabs onto the water and you are left with pure ethanol. You must do this if you wish to use the ethanol for fuel.

[@kravcio]

Sir Martyn, I would strongly advise that you dig into beer a bit. It offers a myriad of aromas, flavours, and chemicals. Esters, phenols, essential oils, higher alcohols, and alpha acids like humulone, to name the few. The process of brewing beer is full of biochemistry and it's quite fascinating, even more so when you can observe the results in the final product.

[@CharlieCharles27]

I don't really understand how distillation works. I know that water boils at 100°C, but I have also learned in my physics class, that it already evaporates before it is boiling. So when you try to evaporate the alcohol, there should be quite a lot of water in the mixture at the end? Or is that the 2% that we can't separate from the alcohol? Can someone help me out here?

[@Roddyoneeye]

Did you get a license for that still ?

[@missingno9]

So, what's in the ion-exchange resin?

[@thunderfirebolt]

@SubTachyon yeap. for some reason, they get the ethanol from sugar cane or corn, which otherwise would have been used for food. there is research in making ethanol from waste plant products though.

[@nodariel]

Probably the best video in the world.

[@cscjb]

6:46 the captions should be changed from 'citric acid' to 'acetic acid'

[@Velo1010]

This is a great video. I mean great presenters with interesting facts.