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  1. I just discovered the feed for this from someone else's recommendation. I love having the opportunity to learn about chemistry in a more accessible manner than I would have gotten in college — I'm a soft science sort of person. πŸ˜€

  2. WHOA that made me JUMP!!!!! lmao n1 you guys one day you might getting me walking threw your doors but not for a while yet im afrade πŸ™

  3. I had a Chemistry quiz yesterday in which I had to find the empirical formula of Vanillin

    I got the question wrong

    I should've watched this video sooner

  4. I wonder if they make industrial chocolate. πŸ˜€
    Also, was anyone else really let down they didn't get to eat it? :C

  5. @nicholas9254 Professor Poliakoff doesn't fit the stereotype of a chemist;
    the stereotype of a chemist fits Professor Poliakoff.

  6. Did you know that chemical elements are weaves of energy that interrelate with different value to establish specific elements? An atom is formed at average rate of 3 billionths of one inch per cycle of evolution, or 90 billionths of one millimeter. A cycle of evolution is a variable of time that lasts a fraction of a second,a second or slightly over one second. The element that develops is dependent upon the frequencies that interplay in the weave. Intrisic lattices of matter can be synthetized.

  7. Think of it this way and you will understand. The entire universe is pervaded with energies in the form of frequencies, or electromagnetic waves. This frequencies exist as unique families of frequencies that are responsible for the inception and evolution of specific elements or life species.Their arrays form the theta waves of the universe which are the intelligence responsible for every thing that exists therein. When these energies intercept at different vectors they weave intrinsic lattices.

  8. If you divide planet earth's diameter by its age and work the quotient down to the one second time period, the anwser is 3 billionths of one inch. Since frequencies are measured in seconds, then we can say that a cycle of evolution exists for a fraction of a second, a second or slightly over one second. Those frequencies that are cut off prior to the one second time period, produce a field around the weave that lasts the remainder of the second and serve to weave other atoms and form molecules.

  9. @death4hiro
    Because they are in a lab with loads of other, more hazardous, chemicals around them. A colleague walks past with a bottle of an acid solution, for example, trips . . .eek . . . .you would be glad of your glasses then.

  10. Chem major here….oops I meant Chem grad (c/o 2012)! I'll start attending grad school in January to work on MS Chem.

  11. Throughout my whole high school career i was told the lab and the kitchen do mix.
    Maybe because we should leave the science to the men, ah-am I riiiight guys?
    But seriously, even though I'm sure they took precaution, I would never eat that cake.

  12. So you mean to say, that the butter you use for pound cakes has water? Wouldn't that mean that it is an emulsion and not a fat? And everyone knows what emulsions can do to cakes.

  13. Why do you need the acid in the cake? Can't you use

    2NaHCO3 -> Na2CO3 + H2O + CO2

    And make carbon dioxide gas just by heating the cake, by… Cooking?

  14. What a remarkably nice guy and the assistants also. I think that if my teachers were as interesting, I'd probs be involved in chemistry in some fashion.
    My teachers were horrendously dram an drawl!!
    I've had a GREAT/FASCINATING Sunday I have had πŸ™‚

    Liked an Subbed

    Thanks Guys

  15. So, fun story. I initially went to college and majored in biochemistry. Second year through, I dropped out and went to culinary school to become a pastry chef instead. People always ask how I got from biochem to cakes and I always tell them that baking is a special sort of chemistry and that they aren't too far off. Next time I get asked, I'll forward them this video.

  16. Wish I could let the Professor know in person how awesome of a chemist he is and how much respect I have for him. The next good chunk of money I can muster I would love to come see him at Nottingham from across the pond here in America. πŸ˜€ He may be the sole reason I would like to begin a career in chemistry. Just don't know what sub science I'd like to practice.

  17. these videos are all brilliant, never was a fan of chenistry, i get the feeling that it was my teacher's fault for being rather dull sometimes. But i did enjoy certain bits, organic chemistry really got me

  18. Hey, don't sell yourselves short, it isnt just the chemistry, we can learn about that tons of places, but the personality of the team, especially martins kind sorta madness (and hair!) plus the cute girl cooking…thanks for all the years since this!

  19. I must say, watching a cute (and obviously smart) woman bake a cake in a lab was quite fun. Β All of the food that we eat is just chemicals – she reminds me of that. Β Very nice work.

  20. What a disappointment. They destroyed the cake. Feels overly British. The law or rules prohibit eating, and they truly believe that they "cannot". Come on. And what took the place of the "protein" part in real flour?

    Without a precise recipe a pastry from whatever happened to be at hand sometimes tastes like a chemical, and I have to drink a cup of tea to wash that taste down. I suspect it comes from Soda that either didn't react with citric acid or maybe it was impure, I don't know anything about cooking. But the taste is rather technical.

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