I clicked this video to see lactose free milk, and finished with a degree in chemistry....

@szidoniazsigmondbaticzky2848

3 жыл бұрын

Lol 🤣😂

@crewrangergaming9582

3 жыл бұрын

Congrats. I am now working at Umbrella Corp.

@brentoctaviano7059

3 жыл бұрын

Then proceed to finish life broke af.

@JohnDoe-zh6cp

3 жыл бұрын

This is more in the chemical engineering realm

@joshschwarz9750

3 жыл бұрын

That’s the channel.

I just realized that putting the enzyme in milk to digest it for people that can't is like the chemistry equivalent of chewing someone's food for them :P

@5roundsrapid263

6 жыл бұрын

Flippy Sidee Well, then cheese and yogurt is pre-chewed, too. Even worse, ethanol would be the “urine” of yeast!

@noname_atall

6 жыл бұрын

your analogy is correct as long as the someone is toothless

@pastordonkoh7692

6 жыл бұрын

My head just curled into my neck as *Interstellar* docking scene music started playing in my head

@TurdFurgeson571

5 жыл бұрын

That's right, baby bird.

@tinagodsey1023

5 жыл бұрын

😂🤣

That definitely explains why Lactaid is oddly sweet. I've always wondered. And yes. Fairlife tastes almost the exact same as regular milk. Out of all of them, that's my preferred milk replacement.

@lorirarich1875

2 жыл бұрын

Theres a lawsuit I've heard. About the ultrafiltration. I thanks this guy for his explaining but can He just write the labels about which method is used. Lactaid lists lactose in its ingredients. Hate it and it still bothers me.

@Thatonefuckinguy

2 жыл бұрын

@@lorirarich1875 Yeah I've heard some people get sick from Lactaid. I have no such reaction to Lactaid personally. But I tend to perfer the taste of almond milk so I don't drink it that often. But if you were to use it in baking god forbid or simply drink a lot of the product, you would get the same effects as putting real dairy milk in your cookies. Making almond milk the obvious preferred choice as a baking milk. Or perhaps some other brand of milk that is 100 percent lactose free. For something like say cooking, soy milk might be a better option due to it not having a defined sweet flavor.

@sofiabravo1994

2 жыл бұрын

Lactaid tastes awful it’s easy to digest but no thanks, FairLife for LIFE.

@Thatonefuckinguy

2 жыл бұрын

@@sofiabravo1994 I only drank that shit in highschool cause it's all they had. Then I switched to almond and soy and never went back.

@SixArmedSweater

Жыл бұрын

I personally prefer the Lactaid taste. It’s also really good for making mac’n’cheese.

What I didn't know, and hopefully I can let others who didn't, is you can literally take lactase as a supplement before consuming dairy and you can digest it fine. It comes in a chewable tab, my younger brother can take it before consuming dairy and do just fine! It's pretty cool!

@javaskull88

Жыл бұрын

I’ve used those tabs for many years, they work great. But it sucks when I forget to take them!

@Nonameers

Жыл бұрын

If you drink raw mill you wont feel intolerance pasteurized milk is unhealthy

@KaimasterXD

Жыл бұрын

No matter if the milk is pasteurized it not, the lactose content is pretty much the same. So how should unprocessed milk be better than heat threaded?

@veneering4128

11 ай бұрын

​@@Nonameersgtfo raw milk fetishist 😂

@AccordingToWillow

10 ай бұрын

@@Nonameersnope

My chemistry professor just jolted awake inexplicably furious when you drank out of the glassware

@omnomchow3872

5 жыл бұрын

Isn't that just a cup that looks like a beaker

@CinthiaLopezPalacios

5 жыл бұрын

Theres a coffee shop that serves beverages in beakers. Obviously new ones. It's called alchemy coffee lab

@nataliev7070

4 жыл бұрын

Juan Sebastián Piedrahita Molina that is the beaker mug from his shop. it even says NileRed on it

@juanpiedrahita4772

4 жыл бұрын

@@nataliev7070 That's the normal beaker he sells, not the beaker mug. Mugs have handles if you didn't know

@nataliev7070

4 жыл бұрын

Juan Sebastián Piedrahita Molina 3:53 - 4:00 u can see that the MUG has a handle. if you didn’t know :-)

"The middlepoint of 10 and 15 is 10" - NileRed

@1976kanthi

3 жыл бұрын

12.5 is 10 if you round it off :p (Don’t wooosh me ik it’s a joke).

@naomigwolfe8112

3 жыл бұрын

Timestamp plz?

@ezrahadwi135

3 жыл бұрын

@@ayporos don't be too cruel, hey @Naomi Garcia the timestamp is between 0:00 and 13:32

@ayporos

3 жыл бұрын

@@ezrahadwi135 hahahaha you monster! :P

@pootischu

3 жыл бұрын

To his defense, the original value is between 5 to 15 4:22

11:45 I always found that weird about other people. Maybe it’s my sweet-tooth, but I’ve always loved how sweet lactose-free milk tastes compared to regular milk.

@Pablo824

Жыл бұрын

Yeah ikr, it's the same amount of calories and it isn't less healthy.

@keeks4914

Жыл бұрын

Same! Especially for making iced latte. So delicious.

@under-da-sea2835

Жыл бұрын

Oh absolutely! Especially vanilla almond, oat or rice milk!

@alexwang982

Жыл бұрын

@@Pablo824 Technically it has more calories since you can’t digest lactose but can digest galactose+glucose

@travisretriever7473

Жыл бұрын

I mean, you probably won't want sweeter milk to make cauliflower cheese.

Other pro-tip I learned in dairy class: whole milk and cream have less lactose than skim milk and low fat milk. I had already noticed that I could actually drink those without getting sick, (as long as I didn't have too much,) but I didn't understand why. It's actually pretty simple: basically, if you remove one component - in this case fat - the percentages of every other component goes up, because you can't have a substance that only adds up to 95%.

@MaruskaStarshaya

Жыл бұрын

It depends, I have a severe diarrhea if I eat more than 1TbS butter at once despite it is 82,5% fat, at the same time I can easily consume condensed milk up to 100ml which is clearly made from a big amount of milk (reduced on a heat 3 to 5 times)

@Amy_the_Lizard

Жыл бұрын

@@MaruskaStarshaya That's because lactose breaks down when you heat it. Since condensed milk is made by continuosly heating it until it thickens, a most of the lactose gets broken down

@MaruskaStarshaya

Жыл бұрын

@@Amy_the_Lizard oh, thank you. But I still wonder at what temperature it happens as simply boiling milk (100C) seems not really helps.

@bmx4free

Жыл бұрын

@@Amy_the_Lizard weird, everywhere online where i look up this information it is noted that lactose does not break down when you heat it.

@Amy_the_Lizard

Жыл бұрын

@FlipFlopAdventures Really? We got taught that in my high school biology class. Though the teacher of that class also couldn't figure out why some beans she boiled weren't germinating, so I suppose I should regard everything she taught with skepticism. It looked like it worked in the lab where we compared lactose levels of regular milk, milk with powdered lactase mixed in, milk that had been heated for 24 hours, and milk with powdered lactase that was heated for 24 hours. The regular heated milk still had lactose in it, but not as much as the regular milk, but it's also possible that the test tube we heated it in had previously been used for milk with added lactase and not properly cleaned (the whole class was an absolute train wreck, so I wouldn't be surprised if the teacher failed to notice some kids not washing the lab equipment properly.) I never actually stopped to question the results since the teacher gave us an A on the assignment. My apologies

*[sips filtered milk, proceeds to slide off-camera and cough loudly and spit a few times]* "That was not good." Only the most scientific methods are practised here on the NileRed channel.

@Vinni-2K

4 жыл бұрын

very professional, i like it

@Bimtavdesign

4 жыл бұрын

Ahahah

@CidawdNull

4 жыл бұрын

@Alisher Tadjimurat Radjabbay 11:00

@74KU

4 жыл бұрын

"I started poking it to see what would happen" Make me laugh, but I love the videos.

@TheCoLDKanadian

2 жыл бұрын

I just loved how calm and composed he looked when he ran off camera. That somehow made me laugh even harder.

Lactose-free milk is made by adding toes into milk, so that way it no longer lacktoes.

@atlas8827

6 жыл бұрын

lol

@maggiep9007

5 жыл бұрын

This shouldn't be so funny but it is

@bibbabibba1975

5 жыл бұрын

Another process with the same implication: Filter the milk through some toast, then it will be drinkable by people with lacktoast intolerance

@thedoctor248

5 жыл бұрын

...

@wanderingstar7227

5 жыл бұрын

Lol ... this is the reason I read the first 10 replies

Fairlife tastes exactly like normal milk. I'm lactose intolerant and my bf LOVES milk, but one day he tried my Fairlife milk and now he actually drinks the Fairlife instead of normal milk because he likes it and we can both enjoy it.

@OhhWelll

Жыл бұрын

I agree even despite my lactose intolerance I much prefer Fairlife over regular milk just because of the flavor and smoothness alone

@maxheim3802

Жыл бұрын

Just drink oat, almond or soymilk. Its way more ethical, environmental friendly and better for your health

@mateoleon524

Жыл бұрын

@@maxheim3802 good luck trying to find a nut milk without cheap and highly processed "vegetable oil" Not talking about olive coconut or avocado I'm talking about soy, corn, safflower, rapeseed etc all those are cancer

@jac1207

Жыл бұрын

@@maxheim3802 Almond takes up A LOT of water per crop.

@Tao_Tology

Жыл бұрын

@@maxheim3802 You think almonds are ethical?

Galactose definitely sounds like some space toast that Galactus would eat in-between planets while the Silver Surfer is tracking down a world without life.

@xerilaun

2 жыл бұрын

Galactoast

@cube2fox

2 жыл бұрын

Galaxy / Milky Way / Milk

@ananttiwari1337

Жыл бұрын

@@cube2fox Vsauce!

@ananttiwari1337

Жыл бұрын

@Sniper Only took us 6 months to write 1 sentence

@ananttiwari1337

Жыл бұрын

@Sniper One character is comprised of 1 byte, ie 8 bits. Your message has 13 characters (including spaces and punctuation) + 2 bold symbols, which add another 2 bytes. Assuming you can transmit 2 bits per day, it would take you 60 days to transmit those 15 bytes of information, which is approximately 2 months. What were you doing the other 4 months?!

A few days ago my "modified food sceptical" friend was complaining about "chemicals" that have to go into the lactose free milk, and that it can't be possibly healthy. Thanks for the video. It shows well how simple and harmless this process is. If I would be able to digest the lactose I would simply produce the enzyme myself anyway. The producer just adds it for me.

@papisuckmypoosay69

6 жыл бұрын

TomEdo yeah “chemicals” that naturally occur in babies and some adults

@_BangDroid_

5 жыл бұрын

I love it when people talk about _chemicals_ as though they are inherently bad. I'm like, you know, everything is chemicals.. lol

@baladar1353

5 жыл бұрын

@Corey Because scientists and doctors know everything. :)

@Minkafighter

5 жыл бұрын

@@baladar1353 well im sure that scientists and doctors know more things in their fields than an average person ;)

@lettucehouse300

4 жыл бұрын

@@baladar1353 yeah, they just dedicated their entire career to *not* know as much as possible in their fields.

Im currently sitting in the toiled because I mistakedly ate something with milk and I see you upload this, wtf.

@NileRed

6 жыл бұрын

It was meant to be

@vonnababeimyamansfantasy8436

5 жыл бұрын

🤣🤣🤣🤣

@sweetcrimson

5 жыл бұрын

Me too 😔

@TurdFurgeson571

5 жыл бұрын

Now you know (how) dairy makes your life suck. Hooray!

@patrickvanmeter2922

5 жыл бұрын

@@TurdFurgeson571 I'm 77 years old and love milk. I have never had a problem with milk, in fact drink it when I have an upset stomach. Everyone is different.

I switched to lactose free milk after buying some to try it. I’m not lactose intolerant but I do have slight sensitivity. The BIGGEST reason I’m staying with it is the long shelf life. Regular highland milk always expires BEFORE it’s date. Despite the higher cost we actually save a ton of money because it doesn’t spoil before we use it. My wife who hates milk even likes it a lot.

I remember when my ten year old son was a baby and he was allergic to a lot of things, it was really hard to find lactose free or gluten free or vegan etc. Now it seems like these products are more common than the regular stuff and have become a lot less expensive.

@MaruskaStarshaya

Жыл бұрын

yep a blessing of a capitalism: the more they produce the cheaper it is

@ScienceDiscoverer

Жыл бұрын

I think you got yourself deceived by some nutritional populists.

"the beads that are left over in the filter thing can then be used to process more milk if i wanted to..." "but i don't."

@mateusgabriel3013

3 жыл бұрын

Power move

@almezeinisu5495

3 жыл бұрын

The man know what he wants

@thegaminggiantchannel7205

3 жыл бұрын

Sound like Rick Sanchez to me😂

@kristine2388

3 жыл бұрын

I was looking for this comment lmao

@lanhod

2 жыл бұрын

is this reference to the gay porn scene "but you didn't"?

Nobody: An alien: sorry guys I'm galactose intolerant

@mauz791

4 жыл бұрын

No

@miyaanderson5836

4 жыл бұрын

That was terrible and not in a good way. 😬

@collecter3456

4 жыл бұрын

Loops Loops lol screw these guys that was funny. Nice dad joke.

@evieinfinite

4 жыл бұрын

Galactose AND lactose intolerant aliens can't even TOUCH the Milky Way Galaxy

@bakedhawaii

4 жыл бұрын

Ah its okay alien dude

for the few that watched this video that have been through some college in at least organic chemistry, it was really refreshing to have a mechanistic explanation. even if you havent done it in other videos, I love it when you do

I have been interested in immobilized enzyme for my thesis but was a little daunted because I wanted to see some kind of demonstration like this - thank you!

Nice timing, Nile. Not more than a few days ago, I was standing in front of the dairy section at a local grocery store contemplating the mysteries of how _lactose free_ dairy products are made.

@pyrojinn

4 жыл бұрын

Kowboy USA pity those who can’t drink milk as it is, must be quite a pain to know you’re lactose intolerant.

@saeranchoi3343

4 жыл бұрын

Flaming D’Jinn It’s not that big of a deal if you live where lactose-free products are easily available or if you avoid dairy altogether. Majority of human population is actually lactose-intolerant, but some are just not aware of it because they might tolerate it somewhat better than others.

@saeranchoi3343

3 жыл бұрын

@@SimonWoodburyForget About 65% of human population is still the majority. I live in Finland and most people here can drink regular milk just fine, but that doesn’t mean that they’re the majority in the world. Varying severity of lactose-intolerance is an actual thing. That’s why we have both low lactose and completely lactose free products where I live. I for example can consume small amount of regular milk (in cheese, pastries etc.), but after about a glass of milk I get a a bad diarrhea. Good for you though if you’re not lactose intolerant. medlineplus.gov/genetics/condition/lactose-intolerance/

@saeranchoi3343

3 жыл бұрын

@@SimonWoodburyForget You jump into strange conclusions so damn fast. I linked that website as my source, where’s your back up for your claims? ”Most people with lactase nonpersistence retain some lactase activity and can include varying amounts of lactose in their diets without experiencing symptoms. Often, affected individuals have difficulty digesting fresh milk but can eat certain dairy products such as cheese or yogurt without discomfort. These foods are made using fermentation processes that break down much of the lactose in milk.” Had you bothered to check the link I provided, you would’ve gotten an answer instead of having to guess and come up with one by yourself. I sure hope you’re not a doctor, because you’d need to get fired ASAP. ”Tolerance to lactose varies; most lactose intolerant people can tolerate lactose in small quantities (5 - 10 g at a time) while very small quantities (1 - 2 g of lactose) will cause symptoms in other people. A glass of ordinary milk contains 10 g of lactose and a glass of low-lactose milk 2 g of lactose.” www.ruokavirasto.fi/en/companies/food-sector/production/food-categories/foodstuffs-for-particular-nutritional-use/old-foodstuffs-intended-for-particular-nutritional-uses/low-lactose-and-lactose-free-foods/ A link to Finnish Food Authority website.

@saeranchoi3343

3 жыл бұрын

@@SimonWoodburyForget Wtf obviously you’d have to give a credible source. You seem like you just want an argument for the sake of it, so I see no longer a point in engaging in a conversation with you. Have a good day.

Thank you, now I know the scientific details of what's going on in my belly when someone accidentally puts milk in my coffee (or when I don't remember to ask them not to). Now I just need the scientific details on why I find it so incredibly hard to ask for a new cup and rather have the pain and discomfort later than risk social awkwardness. "No, no, it's alright." "Come on, man. It's just a bit of water. I can make you a new one." "No, don't bother. I'll be fine." Three hours later, the narration of Morgan Freeman starts as Morph sits on the toilet: "He was not fine"

@srishtisharma9321

4 жыл бұрын

This comment ought to get more likes.

@MarianKeller

4 жыл бұрын

Just use lactase pills for such cases.

@captaincockpuncher

3 жыл бұрын

As a person with Lactose Intolerance this is a huge mood

@Boutys_mom

3 жыл бұрын

Same!

@corbinbrier0

3 жыл бұрын

@@MarianKeller Those lactose pills man..awful. I violently puked after taking them and decided that just cutting down on my dairy intake was the better option.

8:21 forbidden bubble tea

What's weird is that, for a human, it's actually the dominant mode of being to be lactose intolerant. Most mammals stop producing lactase (or the other related enzymes) and therefore lose the ability to digest milk fairly soon after weaning and never regain the ability to process milk. It would be more accurate to describe the minority of people descended from Northern Europeans that can drink milk into adulthood as "lactase persistent", rather than the other way around.

@MV96_

Жыл бұрын

Yeah, the gene that makes adult people be able to digest milk is recent, relatively speaking.

@staticradio724

Жыл бұрын

I've actually always wondered if there are fewer "lactase persistent" people around than we think. I have a feeling a lot of people, mostly the older generations, grew up drinking cow's milk and believing it was necessary for a balanced diet. Thus they continue to do so as adults, and don't experience enough discomfort to be prompted to discontinue drinking it.

@NoTengoIdeaGuey

Жыл бұрын

@@staticradio724 pretty much everyone on the planet except people descended from Northern Europeans (e.g. French, German, British Scandinavian etc) can't digest milk after infancy. Supposedly the ancient Romans, upon first coming into contact with the Gauls north of the Alps were really weirded out when they saw them drinking milk as adults.

@arcaniteplays-blackdeath-5218

Жыл бұрын

Me, a Brazilian descendant of Amerindians, Africans and Mediterranean European feel pleased to hear that I can digest milk, looool

@_P2M_

Жыл бұрын

Why would it be more accurate? They both distinguish those able to drink milk from those who can't. Why should it matter if the more used term is for the majority? Also, I think it's better, because "lactose intolerance" is an inability. It's more important for people to know what they can't consume than what they can.

So you've basically made functional bubble tea. I like it :'D

@Mister_Soyuz_on_YT

6 жыл бұрын

TheWanderingChemist funny I read this. I am looking for videos about lactose-free milk to make bubblr tea. I just finished researching ways to prepare Topiac Pearls and now looking for good milk to steam.

@akudumb3021

4 жыл бұрын

Джинзó Аркайдия Lmaooo

One of your best videos. I'd love to see more food related content.

I’ve always wondered how they make milk lactose free. Thank you for explaining!

The whole making "lactase on alginate" thing was awesome. Practical applied chem with an engineering challenge on top. Twice the science, 4x the fun.

@johnnye87

2 жыл бұрын

I've heard of a similar method proposed for biological laundry detergent. Attach the enzyme to a plastic substrate (presumably it can be a longer-use object since it doesn't have to be food safe) and you're no longer flushing perfectly useful enzymes down the drain with every wash.

I’m a UK first year student studying Chemistry... NileRed is one of the best educators of this subject and honestly is a big reason I decided to study Chemistry - can’t wait for more videos!

Bro your content is gold

This was so educational! Thanks for sharing cool stuff

3:42 If the indicator is out of range (>2000 mg/dl) you could dilute an aliquote of the milk by - let's say - a factor of five and check again the glucose-content. It should work.

@atlas8827

6 жыл бұрын

Nice catch

@NileRed

6 жыл бұрын

Yeah, that definitely would have been an easy way to solve that problem.

@sbreheny

6 жыл бұрын

Yes, I thought about that, too. I think that's called a titre.

@196Stefan2

6 жыл бұрын

no, the "titre" is a factor of correction, exactly. For example, you are working with a 1N HCl-Solution in a volumetric analysis. For any reason, the solution is not exactly 1-normal, but only 0,98 N. Then the "titre" which has be taken into account, is 0,98.

@jordanhribar6002

4 жыл бұрын

Correction hold the same title in both French and English?

I'm a chemistry student and we did a similar project, using different methods to create lactose free milk. The methods we used were different from yours and gave some interesting results. In method one we used the chemical properties of lactose to remove it from the mixture, by simply adding ethanol and letting the lactose crystallize. This gave some problems after with removing the ethanol but all of the lactose was removed. We also used a very small filter (similar to a HPLC filter) to remove the lactose. This also removed the fats and a very small amount of lactose still got through. In the end the project was fun to do because we were allowed to come up with our own solutions and gave some nice results

@gameragedad8953

5 жыл бұрын

Yes, but why remove the ethanol? Could have had yourself a fine white russian beverage lol.

@jordanhribar6002

4 жыл бұрын

The difference between nominal filtration and absolute (100% efficient - single pass) filtration. Filtration is basically selling the idea of trust. Do you trust Russians ?

I can confirm: I bought Fairlife for a long while (I like ultrapasteurized milk with Onega-3 added, and that was the best option) and it tasted so much like milk that I didn’t realize it was lactose free.

I'm surprised I actually knew about the calcium alginiate trick! It is nice to see Nile enter into the field of gastronomy.

Thank you for clearing up the mystery behind the lactose free product market, and done so beautifully. Several years ago I suddenly acquired a lactose intolerance and had to change my diet drastically. I was saved by the then new kid on the scene FairLife. The ultrafiltered process has been the best tasting and best cooking thus far. I hope they start making cheeses. I found (as baking is a past time) that this ultrafiltered product tastes and bakes/cooks the same as regular milk. My diet has thus become more pleasant and without the lactose drama! Again, thank you for demystifying the different processes. Love your education style, love your vids!

I'm glad Nile eventually got an immersion blender (Used in the soap vids), it'll be way easier to mix things into water like that with one.

This video is freaking awesome! I’m not even lactose intolerant and I thoroughly enjoyed this

Thank you beyond words for this video.

Look at the date on that milk. Mmmm. I assume it's old video that just made it to editing.

@NileRed

6 жыл бұрын

ha, the bulk of the video was filmed a long time ago. I just didnt put it all together until much much later.

@zzanzak

3 жыл бұрын

@@NileRed you need to get in contact with these people! kzread.info/dash/bejne/aHibq7aKg9LUppc.html

@bl.edxardo

3 жыл бұрын

@@zzanzak The video is 3 years old

U have a nice and calm voice Makes me feel relaxed after i was tense because i could no understand immobilised enzymes

I had zero business ever trying this but I got hooked 😅. Great video

As a kid, my sister was lactose intolerant, and she had these chewable pills you could take before consuming dairy. I always wondered why food scientists didn't just take whatever was in the pills and put it in the milk. (This was before lactose-free milk was commonly available.) Thanks for sharing!

I'm lactose intolerant so I've always used lactaid milk or other brands for lactose free, for cooking and drinking. I've of course tasted regular milk before so I always thought the milk I have to use is sweeter, now I know why. I love your videos I always learn something new!

@__Square

Жыл бұрын

real milk doesn't really have lactose so you could just drink that instead

@__Square

Жыл бұрын

@Maheen drinking lactaid milk is even worse tho. because they just have more lactase enzymes to counter the increase of lactose caused by pasteurization. Raw milk has very little and has enough natural lactase. Lots of lactose intolerant people can't have lactaid milk but do just fine with raw milk. Not to mention the insane amount of real animal probiotics found in raw milk and fat soluble vitamins lost in pasteurization.

@__Square

Жыл бұрын

@Maheen @Maheen The 3rd one agreed with my proposals and even lists protections against allergies and asthma which I didn't mention. I remember reading that stanford study a while ago but I didn't think it was very strong imo as only 4% of the initial 383 people were selected. Which is already a very small sample size combined with the fact that of those 16 people some of them didn't even show signs of malabsorption. The HBT isnt a fair test to begin with. And for the 1st link, of course the government doesn't want us drinking raw fresh milk how else would they make money lol.

@bellenesatan

8 ай бұрын

​@@__SquareYou still believe in milk? 😂 Big Dairy sheeple

@__Square

8 ай бұрын

@@bellenesatan I don't believe in milk, no.

I hated chemistry in school but your videos are so fascinating I love it!

I remember doing this experiment during highschool. As a lactose intolerant person, it was very interesting.

NileRed is just so clever. I've never seen so many unusual experiments.

You should do an extraction of menthol from mint

Hey this was actually very insightful and full of specific facts from dairy industry process. I expected just a general KZread video but this was very well done and proven through actual trials. Just want to say well done !

I'm not a Chemistry major, but I do love how enjoyable your content is.

I remember learning about this in molecular gastronomy, fun to play with

That was eye opening. Thank you for this!

Thanks for the effort you put into making this. Great to see you reproducing both methods

I really like the first method since it's simple and the end product is least processed also I usually put milk into my coffee and that added sweetness that caused by glucose suits well.

As someone that stocks these products in a grocery store now I understand why the Fairlife milk is so popular In my area, very informative!

6:02 wait a second...

@laylajansen7503

3 жыл бұрын

Oh god

As a suggestion you can use 0.22microns filters that are sold for syringes in order to try to simulate the high pressure milk passing through a membrane. Is like a cellulose membrane and filters almost everything.

@NileRed

6 жыл бұрын

Interesting idea

@ResiNissi

6 жыл бұрын

Just know cause I have to use those kind of filters for my masters haha. Awesome contents.

@pvjthomas

6 жыл бұрын

Do you think 220nm is small enough to filter out fats and proteins? Isn't it more likely the filters are kDa dialysis type. Those are at least an order of magnitude smaller in pore size.

@ResiNissi

6 жыл бұрын

pvjthomas probably. I use those to filter catalyst on my photocatalysis reactions. Just said in order to try to simulate the industrial method. You are right dialysis would be great but it's almost the same pore size if I'm not mistaken. Good info though!

@jordanhribar6002

4 жыл бұрын

0.2 Micron is the standard particulate retention rating to produce sterile liquid filtration. Bacteria will not pass through at 0.2 microns (baseball won’t pass through chain-link fence). Custom combination of both membrane and depth filtration media in filter would be required to retain or pass through certain lipids. Pharmaceutical grade sterile 0.2 Micron rated filters require a filtration efficience of 99.9...% to a log reduction of 9.

THANK YOU OML

Amazing video bro!

Me before watching the video: Must be pretty hard making lactose-free milk This video: Actually it's gonna be super easy barely an inconvenience

@GumSkyloard

2 жыл бұрын

What I thought it'd be: Filter it through this thing, then add a ton of super expensive stuff, so on.. what it is: lmao add some drops of this thing, mix it, and wabam

@Elepole

2 жыл бұрын

So it's because of you that this video was recommended after i watch some screenrant.

Lactase is so freakin' pretty. I want that as wall art.

Thanks for information!

Wow. I thought you'd stop at the needing of solid frames. Then you moved on to make beads out of algae. Wonderful stuff. Learned things today.

This one was so interesting! Loved it!

Hey Nile, thanks for uploading so many interesting and educating videos. I really enjoy watching them. Could you make a lab tour video, where you show your whole setup and which devices you use in particular (like your vacuum pump's make and model and so on)? That would be great - I am sure there is a lot of interest for this in your audience.

@jordanhribar6002

4 жыл бұрын

Asking for models is like asking for lactose free milk. Ask for the equipment specifications. Specify what milk is.

To measure glucose after it passes the maximum of the strip, first dilute the sample 1:10 with water. Further dilutions are possible but probably not necessary. The lactase reaction is complete when the glucose concentration levels out.

this simplifies my biology unit, thanks

Im lack toast intolerant

@azaelespino6106

6 жыл бұрын

don't you mean lack toast and tall or rent?

@ttttt_

5 жыл бұрын

azael espino he meant lack toes in toddler ant

@SauceChef

5 жыл бұрын

You mean Benadryl cumquat?

@fightingfights5503

4 жыл бұрын

Bruh this pic gave me lactose in toddler ants.

@cornconnoisseur413

4 жыл бұрын

You mean lack of toes and tall deodorant?

Hey... You've saved a life today, and I want you to know that i'm very grateful for you. I love you and please keep going.

@makaylabushell8060

2 жыл бұрын

I hope you're okay man You're doing great :)

I am lactose-intolerant, and I actually quite like the FairLife brand ultra-filtered lactose-free milk. It doesn't have the overly sweet taste of other lactose-free milks that use enzyme treatment, so I definitely prefer it over others.

NileRed: *says galactose* My Brain as a comic fan: "I AM GALACTOSE DRINKER OF MILK"

@LitoMike

2 жыл бұрын

fortnite kids: HUH FORTNITE MADE A COMIC?

Lactose free milk actually has a longer shelf life than ‘normal’ milk.. Don’t know why, but it’s a fact. Here in Denmark it’s 5 weeks, but I have even opened a carton of lactose free milk that had gone two weeks over the 5 week recommendation and there was absolutely nothing wrong with it..

@keppycs

7 ай бұрын

how do you manage to not consume a carton of milk well within 7 weeks ;-;

@dragonseatcheese8727

4 ай бұрын

@@keppycs My grandpa's milk tends to be so old by the time he finishes it that you could eat it with a fork. He just refuses to get the smaller ones, so it goes bad.

Great job on this presentation! I would like to see someone do an in-depth study and presentation on the saturation tolerance of CBD Hemp Flower in alcohol after it has been decarboxylated. Not the THC saturation, but CBD Saturation.

thank you so much for this video! i am lactose intolerant and didn’t realize, just called it a dairy allergy. i tried lactase supplements and it worked! note to anyone wanting to give it a shot: get the store brand stuff. you don’t need the lactaid name brand.

This has easily become my favourite channel😅

That spherification stuff you did with the alginate can also be used to make faux caviar or a pearl like dessert. Good video! Very informative. I'm the only one in my family who isn't lactose intolerant and made the voluntary switch to Lactaid and almond milk.

@crackedemerald4930

6 жыл бұрын

Chris Benson weirdo... What kind of advantage do you get by breaking down a common sugar to more useful sugars... Wait

I've always wondered how this was done. I now understand why a liter of lactose-free milk is so friggin' expensive. Your videos are exceptional.

Its nice to look at old nilered videos and seeing how ghetto he did stuff

Covid made me mildly lactose intolerant, so I tried lactase pills. They made me way more sick than dairy ever did, so I tried lactose-free milk, and I love it! I've never been a big milk drinker but I enjoy the extra sweetness, and it has a much longer shelf life than normal milk (probably from the extra pasteurization).

i'm lactose intolerant but idc i'll shit everywhere if i still get to eat ice cream.

@robertbothamley9755

6 жыл бұрын

raye that's grim

@63CorvetteStingray

6 жыл бұрын

There's dairy pills

@KarlToona

6 жыл бұрын

naw fren, that's unconditional love.

@Seekadettchen

6 жыл бұрын

2slicesofpie wot

@jonnoMoto

6 жыл бұрын

Lol. I once got a free Ben +Jerrys from Dominos once. I thought 3 lactase tabs would be enough to eat the entire tub in one go. Things, err , ended violently.

Jeez, literally just did enzyme immobilisation in my Biology class a few days ago. Would have really preferred to have watched this video instead of the ones the teach showed us.

@thunderusnight

4 жыл бұрын

Teacher videos are always one of three juvenile, hatd to understand because we don't understand the accent of smart indian men, or so boring it could create a deep earth mine

@extone6338

Жыл бұрын

​@@thunderusnightIn case of my teachers, also explicit/disgusting.

Your best video I’ve seen, of which is many

The lacteeze chewable tablets are amazing for a lactose intolerance sufferer

Favorite channel

Extract nicotine from cigarettes

@dexterhaxxor

3 жыл бұрын

Extracting nicotine from cigarettes is a common way to commit suicide. No, don't show that on video.

@avery3016

3 жыл бұрын

@@dexterhaxxor Future Avery agrees. Please DON'T extract nicotine from cigarettes. (I guess I didn't realize how dangerous that was 2 years ago..)

@raver9962

3 жыл бұрын

@@avery3016 Im curious. what will gonna happen?

I used to work at a popsicle factory where we put the molds in a calcium chloride brine. If we suspected a mold was contaminated, we'd eat one of the bars by the surface that would've been exposed. When you said you tasted calcium chloride in the milk, I could swear I tasted that salty, bitter taste again!

it's crazy man actually knows how to do such stuff

9:58 "But I don't"

6:03 reminds me of the mlp jar...

Make a video on how to remove sugars from skimmed milk so we can extract protien from the milk

1. if you are ok with running to the bathroom with watery stools and venting gas a lot and drinking gatorade to replace the electrolytes lost to runny stools you could just leave the milk as is. 2. the ultra filtering is just reverse osmosis (same as what is used to remove salt from water). if you can buy the filter media and your glassware can handle the pressures required you could make a diy reverse osmosis machine.

I wish you could clone, (or synthesize) yourself so you could make more videos faster! I love your work. :)

@0013bluejay

6 жыл бұрын

well its possible to clone animals now (forgot the process) maybe soon we will be able to clone humans

@ab-fq2ii

6 жыл бұрын

"Synthesize yourself", rofl I'm dying. Imagine someone built a chemical factory to synthesize 10k of himself per day.

@theteddychannel8529

6 жыл бұрын

0013bluejay it May already be. It's illegal to try past the embrione state, and scientists have already achieved that

@0013bluejay

6 жыл бұрын

TheTeddyChannel That's too bad, it would probably change the world.

@dergartenlaborant6083

6 жыл бұрын

synthesyse a human? you mean a homunculus :D

You, Sir , are part of the guys that make youtube awesome!

Tbh the first thought I had was "why don't they add lactase to the milk or put it next to the milk so it can be swallowed before/after the milk" But good to see it's THE way to do it

I’m form Norway, and the lactose free milk here have a much longer shelf life than the normal milk. Why this might be (btw I’m pretty sure we’re using a Finish technique. It might be the last mentioned mentioned that he couldn’t test, cause the taste of the two is pretty much the same, some thinks the lactose free tastes just a lil sweeter. Myself, I can’t really taste a difference Edit: ok so we have two kinds in Norway. Fist the one where lactase is added. The next one: the milk is sent trough a filter m, removing about 40% of the lactose. Then its made the anted fat percentage, then lactase is added to take care of the remaining lactose. This is the one with a much longer shelf life

@ianmacaig2696

Жыл бұрын

The shelf life might be because it is UHT (ultra-high temperature pasteurization). If put in sterile containers, these can last without refrigeration for months, and in regular milk cartons can last a month in the fridge.

@natalias374

Жыл бұрын

ultrafitration also gets rid of any microorganisms so it is a method of sterilization and a method of getting rid of protein

Uploads from both NRs in one day? Christmas came *VERY* early this year.

The reason I watched this video is to answer a question I’ve had for a decade, what happens if I drink lactose free milk with milk products with lactose. For some reason I thought the lactose in milk products would change my lactose free milk into lactose filled milk. Obviously I was completely wrong :) I love learning!

@ScienceDiscoverer

Жыл бұрын

Obviously, you where completely right. There is no more enzyme in the lactose-free milk. If you add it to normal milk you will have end product with 50% less lactose, but still it will have it.

Thanks for this insight. I'm lactose intolerant myself and it's irritating when my favourite brand (Arla) isn't available and I have to have one of the others that taste way too sweet. Now I understand why there's a difference :)

Woww.. cool to know this. Thanks!

I quite like the sweetness of my lactofree milk, I use less sugar in coffee with it