Hell yeah, government banned food additives are the bomb!

"I don't see the value in swallowing" Chemiolis, 2023

Definitely should make the sweetest known compound. What a great video idea!

You should try to dissolve each into an unsweetened lemonade or something, in quantities normalized to their potencies, and compare the tastes...

just realized that chemistry is basically extreme baking

I’m always amazed by how many artificial sweeteners were accidentally discovered due to poor lab hygiene practices.

That 1.2GHz NMR is just hot 🥵 🥵 🥵

I love when he’s trying to explain how these reactions work “I like your funny words magic man”

Banning an artificial sweetner that has dubious studies showing that it might be toxic, but keeping all of the obviously toxic things in other food, is the most USA thing that I have ever heard

Testing for cancer in rats is maybe the worst way since rats are tiny cancer factories. Lab rat populations genetic diversity is also tiny which has caused poor reproducibility in humans and other animals.

I was expecting lead sugar. Man didnt even entertain the idea of low hanging fruit and went for the beakers as fast as possible.

The way you describe in minute detail what happens on the molecular level is fascinating and I'm googling my ass off to understand it and that's how you learn new things!

damn, i’ve always wondered what the worlds strongest sweetener would taste like. apparently you’ll be able to taste it for weeks

The most potent one you made here, according to the German Wikipedia Article has a slight local anesthetic effect. So that raw feeling you had in your mouth afterwards was definetly that stuff. It literally knocked-out your tastebuds 😬

i came for the chemistry.. i stayed for the fancy stir bars.. only ever seen the pill shaped ones.. so this was interesting in many ways.. happy brain :)

You should do a similar video about making banned food dyes! I find it very interesting that Canada and The USA still allow a lot of dyes that are banned in many other countries and it would be very interesting to learn more and get a better understanding of what we are putting into our bodies!

You should synthesize L-Glucose, or even L-Sucrose (β-L-Fructofuranosyl α-L-glucopyranoside) if possible. They're supposed to taste the same as the D isomers but no biological caloric value. Plus the Sinistrose would be cool trade name 🙂. I don't think they're *banned* per se, but they're probably not certified for use either, since they're so much more expensive than the D isomers which you can find everywhere. I personally hate artificial sweeteners since they linger so much longer than normal sugars. I think L isomers of the same molecules would not have that problem.

greaaat pls do the sweetest sweetener. would be sweet ig. maybe even synthesise the most bitter and hot compound to have the squad together

Amazing, thanks for putting your taste buds on the line for us!

The FDA bans items that are proven to not be carcinogens and approves items that are proven carcinogens. Sickening

11:10, man thats how i know youre the real deal. showing the most likely transition state just based on the electron withdrawling nature of the two competing groups... since they can both technically donate electrons but the alkyl moiety on the para posistion would win over the withdrawling carbonyl moiety inside the amid. I wonder how much of these mechanisms is just you yoloing your sage ochem intuition... papers never get specific enough about every transition state in every theoretical reaction scheme. its been a long time since ochem for me, but i remember when i used to have a sliver of this ochem intuition. hopefully by watching your really well made videos i can get some of that back. keep them coming. youre more giften than the average viewer knows to gives you credit. thanks for uploading man

Here's something interesting about overloading tastebuds. I once got an especially strong stalk of rhubarb and lost my taste for a week. It was... different.

7:30 slight correction, the bromine-carbon bond is not easily attacked due to the polarization. In that line of thought, a C-F bond should be even more reactive, which would be bad news for all of our PTFE-lined pans. In the end it comes down to orbital energy levels and overlap, the latter of which is particularly low in a C-Br bond

I’ve never been as confused as I was just now when listening to you explain the chemical process of these sweeteners. But it sounds very scientific and smart so I really enjoyed listening to it

I like how you mixed in some funny words here and there 🤣

Absolutely yes, make the most potant sweetener known 😁😁😁

Babe wake up!!! Chemiolis just uploaded!

Or you could try going the opposite direction and make denatonium benzoate and maybe some other super bitter compounds.

Man you're amazing! Really helps when it comes to understanding why people use some reagents in organic synthesis and understanding some mechanisms too. Thx man, for real, learned a lot from this video!

"You know it's gonna be good because it has a funny color". If you ever wonder why there are so many warning labels on cleaning supplies, this is it.

You definitelly should make the supersweet nitrile compound. It looks beautiful.

I want to commend you on your technique. I especially like the addition of ice directly in the first rx's dilution. I really appreciate all the effort you put into this video. I'm a Biochemist myself, and I know how difficult finding good synthesis pathways can be. Especially when working with food additives (and pharmaceuticals). Also, let's hear it for that thick-ass stir bar!

Amazing how many reactions can be accomplished with Nucleophilic Replacement. I only took Ochem 1 but I’m amazed at how well I could follow the Ochem here. Cheers!

I love substitued nitroanilines, i had to make some for my Msc thesis and they all have such a nice color (usually yellow-orange), they are the best.

They all look nice and clean! Good work.

So cool going through the organic chemistry sequence and all of this starting to make sense.

I really need a video about your stir bar collection

Thank you for this great video! I would be interested to see if you used proportional amounts (based on the sweetness) in a liquid (like water, tea or coffee) if you could notice a difference maybe using a fixed amount of sugar as a control. I would imagine you could swish and spit them to minimize any potential harm too.

Super! Thank you very much!

I've always wondered how you deal with all the used solvents and failed reactions, i think it would be a great video!

Great video as always thanks for sharing

great chemistry with mechanism keep it up bro

Absolutely make the strongest one. I am very curious! And thank you for this video!

If the strongest sweetener is neotame, you should totally make it. Neotame is cool!

I feel like im cheating on NileRed by watching this

I just synthesized Dulcin last semester in organic chemistry lab

The similarity between dulcin and Tylenol Can explain the mild sweetness that tylenol has.

"But now I want to install something else there, so it has to fuck off." - Absolutely love the humour of this guy, and how straight-forward he is with all his synthesis steps, no bullshit, no clickbait, just content - this channel reminds me of early 2010's KZfaq, where swearing wouldn't get you demonetized instantly, where gender debates weren't a thing yet, where we didn't have all this drama - a much better time for sure. Stay the same, Chemiolis, unless it's positive changes - you earned a new subscriber for sure. Much love from Germany❤

Geweldige video's maak je man👍 door jouw uitleg met reactie vergelijkingen erbij snap ik echt wat er gebeurt. Hoop nog veel video's van je te zien in de toekomst😊

@1:33, I'm pretty sure the structure you've shown is a Family B GPCR (either CLR or CTR) in complex with a RAMP (1, 2, or 3). Taste receptors are also GPCRs, but for sweet receptors, they're Family C (Larger N-terminus that also functions as the ligand binding domain; family B GPCRs also have a large N-terminus but both the N-terminus and intrahelical domain are important for ligand binding) and typically form dimers, think GABA B or metabotropic glutamate receptors. Please correct me if I'm wrong.

That was very interesting. Would you by any chance consider making lugduname or sucronic acid some time in the future?

I made and tasted Lead Acetate before. It is far too good for how toxic it is.

Awesome video! Sweetener chemistry really is quite fascinating. Ive always wanted to try a few grains of pure neotame, although I'm sure it wouldn't be very pleasant. Definitely try making some, Id love to hear your comparison of it to the sweeteners you made here. As a side note, if you're exploring food chemistry, making pure vanillin (from vanilla) could make for an interesting tasting! Of course there's tons of other simple aroma compounds you could also make.

I had no idea you could dissolve sodium metal in ethanol. Does the dissolved sodium still react violently with water? If yes: that would make for a pretty gnarly weapon, imagine getting "maced" with liquid sodium ☠️

What an awesome NMR Machine that was!

The way you talk about the history of certain chemicals is very entertaining

24:40 Ok, so would the amine + urea -> N-substituted urea reaction work with thiourea as well? Or just with thiocyanate directly. I'd love to turn taurine into the thiourea and try if it works as a copper plating brightener.

Could team up with nile red and make forbidden diet grape soda

1:54 well depends on if you want to be pedantic about allulose and various sugar alcohols, since they are produced artificially but at least most are also naturally occurring.

Absolutely the sweetest known compound!!!

Maybe a dumb question, but wont the oxygen also be acetylated in the beginning by the acetic anhydride? Or is it cause some phenyl resonance shit i must admit forgot way too much from

Any intresting smells during the synthesis or from the products?

Can you perhaps make a perfume that smells like mdp2p or whatever gives off that sweet lovely smell in the production of MDMA? I love that scent

@10:45 GAH I should have just watched. I paused the video the second I saw Sulfuric, Acetic, AND Nitic acid going in at the same time. I wasted about 10 minutes trying to work through this coordination chemistry sorcery. I was counting bonds, checking electronegativity values, trying to figure out where the AcOH fit into the picture... only to find out 15 seconds of video later, "I just used it to dissolve the phenylaniline." TL;DR Thank you for your experimental completeness.

Why does the sodium ethoxide not react with the propyl bromide, but deprotonate the hydroxy group? I assume the equilibrium is leaning towards the deprotonation of the hydroxy group of the compound on the left? (Ether synthesis in the first product)

Next time please put them in a Tier-list! Maybe add normal sugar as a calibration baseline as well 😊

0:03 even today the best artificial sweetener is sucralose, which has a chlorine aftertaste (to me at least), and cannot be heated to more than ~110 °C So yeah a new sweetener without aftertaste, that would be cool.

Monatin, commonly known as arruva, is a naturally occurring, high intensity sweetener isolated from the plant Sclerochiton ilicifolius, found in the Transvaal region of South Africa. Monatin contains no carbohydrate or sugar, and nearly no food energy, unlike sucrose or other nutritive sweeteners.[1] The name "monatin" is derived from the indigenous word for it, "molomo monate," which literally means "mouth nice."[2] Monatin is an indole derivative and, upon degradation, smells like feces.[3] It is 3000 times sweeter than sugar.[4]

Would the amide also be deprotonated and attack the bromoethane forming alkyl substituted amine? Granted it would be a weaker nucleophile because of resonance.

What is the active ingredient in monk fruit extract? Even the crude material is auite sweet.

what if you just react tve tylenol with ethanol and H+ directly and afterwards add a base to form the freebase amine again? would this work or fuck up the amine? so just doing the etherformation and deprotection of the amine at the same time

I noticed at 12:40 that you display a different isomer from the original step when you created the 5-Nitro-2-propoxyacetanilide, is there any significance in that change or it doesn't matter because the product is likely racemic?

Sodium cyclamate is banned? Oh, banned in the USA. I was going to say, I use it in my tea every day!

"Three banned that all tasted sweet, amazing". - Chemiolis, 2023

A lot of compounds in this video need to be deprotected from amine-acetylation. You should try using dishwash soap, which contains substiline, or washing powder, which contain lipases, to see if you can do it in less harsh condition and cheaper.

You give people who work harder more credit to causally encourage hard work in the future.

I don't know about the banned ones but i don't really get artificial sweetens it doesn't taste the same or better its bad sweet might be a word to describe it but its not good

Did you show, that you really got 2-acetamidophenol? Did you run a test for the phenolic hydroxy group? Did you take FTIR and NMR spectra? Did you show, that this stage of the synthesis is pure enough via TLC? Even an MS would show, that you did not just isolate the starting material.

Cool video!

22:50 is so funny lmao

Why would you need to use ethoxide to deprotonate a phenol? isn't that a bit overkill?

Where are you getting the septa that you use on your flasks?

I know every step was explained, but this is just magic

Wouldnt using sodium ethoxide as the base lead to ethers with ethanol and bromopentane as byproducts? I would have used a base like K2CO3 as the phenol is probably acidic enough (check pka first)

I need to try forbidden orange nitro sugar

That's cool and all, but how sweet is Cubane?

Triggers me how you pour ether straight, I always use a beaker 😂

Last video's Chemiolis: Nilered left out the yield, f you! Also Chemiolis 5:30: I assume my yield is 100% 🤣

I mean..... A lot of problems could be solved, by just boiling the cause of the problem in HCl....

You just gotta Love the title

dude i miss your full videos

I think you should make some kind of solution of sucrose and these three and try to reach the same level of percieved sweetness. Mix 1 gram sucrose with 10ml water and then add solvent to the other one until the taste match the sucrose solution. It should make the potency more obvious. Like a tablespoon full of sugarewater and liters and liters for that orange stuff.

I’m taking organic chemistry right now, and it’s kind of crazy that I can actually somewhat understand what is going on within the video

you should for sure try to make the most soured and most spiciest and world most sweetener all in one video kind of like a 1v1v1 kind of deal

For how much the term is used in the video, I'd have liked a definition of what you meant by "potency" and "strength" for something subjective like sweetness. I could presume it's something like the mass of sugar that produces similar reported sweetness according to some group of human tasters as a standardised mass of sweetener, but I don't know that.

I wish that they would ban Acesulfame K and Aspartame in the UK. Our Nanny State decided to add a significant tax to drinks containing sugar and now, it is next to impossible to find drinks which don't contain one or more of those sweeteners. They are also found in many other products and they taste like crap and make me feel ill. So, because some people don't have the will-power to refrain from over-indulging and turning themselves into bloaters, I can no longer buy any of my favourite drinks and the very few that I can drink are extortionately expensive. Until recently, only Pepsi and Coke retained their original recipes. Pepsi recently caved in and jumped on the bandwagon (without making any changes to the packaging except for the list of ingredients). This crap has been snuck into our food supply without our knowledge or consultation and I am fairly convinced that there are people in our government who are lining their own pockets as a result. People with PKU have to be very careful to avoid Aspartame and there are SUPPOSED to be clear warnings on packaging because of its deadly toxicity but it is becoming almost impossible to avoid and if you ask a supermarket to check their list of allergens, you won't find a single product containing it, listed (okay, so it's not exactly an allergen, but nor are gluten and lactose yet you will find all of the products containing either gluten or lactose in their allergen lists - You don't have the enzymes to digest lactose and get a bit of a dicky tummy if you consume it...? Ahhhh diddums ! Pooooooooor you. It won't kill you. Not having the enzymes to digest phenylalanine makes products containing it, cumulatively toxic and ultimately, deadly !!!!).

kinda like rednile but more practical! exellente!

so which one did you like the best?

4:53 wouldn’t the amine remain protonated while the acetic acid stays deprotonated? Acetate is a weaker base than an amine while acetic acid is a stronger acid than ammonium

When can we expect the next video? 😁😁