ye

Anddd my table is on fire 👍

Alcohol fire is actually cold and many time you can put it on your palm if you can tolerate a bit high temperature

​@@antoniolizer6730I did stupid things playing with alcohol fire that I won't disclose here for safety purposes.. But yeah, it burns fast & @ a low temperature.

That was a real "This is fine" moment

Also how you want to taste the different flavors of the ingredients layered together instead of totally combined, as if they’d already been chewed up. That’s not a thing with thickened drinks, but it can be if you take a food that’s meant to be solid and turn it into a thick liquid.

Tell me about it. Food textures are the main reasons why I don't like certain things. I don't like nuts in anything except peanut M&M's. Lettuce/tomatoes on burgers, no thanks. Chicken salad sandwich, eww. Coconut, yuk. Cream corn, nasty. Tapioca pudding, gross. Okra, horrendous. Now, one food that defies all of my texture sensitivities is crunchy raisin bran cereal. I absolutely love the stuff! It's definitely one of those unexplainable oddities.

The leftover soluble coffee in the bottom of the mug... The milk's fat layer on top VS the chocolate milk chocolate layer on top (since i got used to milk's fat layer first, i now think the chocolate milk's chocolate layer is gross because the texture is the same)

I always say I love banana flavor but can't eat bananas due to it's texture

@@hoarder66 That’s interesting. It’s the exact opposite with me. I eat a banana almost everyday, but I find banana flavored things have a weird taste. But, I can see what you mean about the texture. I just make sure I pull those stringy things off, otherwise I’ll gag a little!

Whale oil is legendary stuff, I still remember the old codgers bang on about how good it was. The fella that introduced black powder to me used to say in his younger day that it was the only product he needed to do everything from rust protection to saturating patches. Maybe one day they'll industrialise whale fat cells and produce it ethically if they can't find something better by then.

Whale oil went obsolete when kerosene said hello to the world.

@@Vicus_of_Utrecht as a fuel, but not as a lubricant.

You obviously know what the word "viscosity" means, which means you have a better vocabulary than about 85% of native English speakers in the United States 😂

@@cyleleghorn246 Not necessarily. For the longest time I was able to understand college level lessons, but couldn't understand what a child was saying

@@cyleleghorn246 With Latin roots (not English), viscosity is similar in many languages, at least recognizable. viscosidad, Spanish viscosité, French vyazkost', Russian viskozita, Czech viskozitet, Bulgarian viscositeit, Dutch Viskosität, German viskositeetti, Finnish viscositas, Latin vescawcehtee, US Georgian

@@user-lz2oh9zz4y that's because children also don't have good grammar or vocabulary 😂 they make up half of what they say, and only the parents (usually) can understand it

@@cyleleghorn246 Thanks a lot! I'm trying to do my best

He explained that at the end. Did u even watch the vid?

@@jays-place Of course......but good job missing the point

This might be the video that causes me to remove this channel from my suggestions.

100% pure water... Straight up lie.

@@dustyh5599- Did you both skip the section at 3:02? He definitely showed what it was.

@@dustyh5599 well, yeah technically. If you add stuff to it to make it thick, that isn’t water, then it isn’t water…

@@dustyh5599 Watch to the end, maybe. He does an experiment supporting evidence that water thickens at lower temperatures.

Odd since maltodextrin and erythritol are both sweet. They're no calorie sugar alcohols. They can make you have gastro troubles like diarrhea & gas pains if you consume enough of it.

And he wonders why his wife was nervous lol.

It was just the ethanol burning, not the table. I've lit my hands on fire the same way. It's too hot to allow to continue for more than a couple of seconds, but not hot enough to char wood, I think.

​@@adameager7114 But it's hard to extinguish such a large alcohol flame in short time, as alcohol floats on water and such a large area is hard to cover effectively with a blanket.

@@Lampe2020He probably has a co2 fire extinguisher. And he has liquid nitrogen.

"This is fine"

Ding! After I posted my comment, I was looking to see if anybody else had something to say about those knives. As I suspected, the action lab simply it says whatever needs to be said to make a quick buck regardless of the quality of the product being advertised.

I am surprised I could even find a comment like this, since I expected them to get filtered out pretty quickly.

yep thats's cool @@beardiemom

But they're Japanese knives, made in China.. by chinese craftsmen.. with over 3 days of knife making experience ..using the cheapest steel available to them ...and the cheapest production method they could think of ...that will still hold an edge in moderate winds.

They're also owned by the same company that owns Established Titles and DealDash. They're scammers.

its like the depressed tone when u realise u screwed up

penus@@theanomynusguy

5 minutes later, "and my house is on fire" with the same tone.. 😂

mark of a man who's said this phrase before

Followed immediately by BUT WHAT ABOUT WATER??

Wouldn't matter to me, I gotta get my three or four cups of coffee, be it thick or thin lol

Seriously I'm gonna have to try the thickened coffee at work now.

I'm not only person who noticed water acts slightly different when Its hot? Good.

Lol no. Whale oil went obsolete legit *immediately* after kerosene said 'hello'.

I always assumed the "hot water sound" was because of localized boiling due to low pressure zones formed in the turbulent conditions. Cavitation, basically.

The floor here is made out of floor

This purple celery tastes just like celery, but purple.

This golden Trinidad scorpion pepper tastes like fire and definitely doesn’t taste golden🔥🥵😫😭

Yeah, I thought it was stated multiple times about these knives.

Lol I heard "Japanese steel" and was immediately like 'isn't Asian steel notoriously shit and low carbon?'

I work with speech language pathologists and they use something similar for people with swallowing issues. (I think it's a big thing with kids who have a developmental issue preventing them from swallowing properly.

Elderly people sometimes choke on water so they make it thick

@@Somerandom1922 Yes, he mentioned Esophageal dysphagia as the reason the product existed. Anyone interested can learn all about it from its Wikipedia entry.

I worked in a nursing home too. Ours were called "thicken up". To me, at first it stinks. I've never tried it... it seems nasty 😅.

Thick lemonade sounds great

Same! I didn't even need to hear the comparison, I just instantly knew it was hot water!

Me too!!! I could very clearly hear the difference and tell which was which!!! (Except that I got them wrong)

This is specifically how I tell when the water from the shower is hot in the mornings. Run it till the sound abruptly changes and you don't have to sit there feeling it. Very nice for areas where the tap can get close to freezing as it sits in the pipes.

Blind people can actually tell cold and hot easily but can also tell many different temperatures in between. I had a friend that could tell you if it was ice water, cool, room temperature, warm, hot, boiling.. it was weird. He won a lot of money betting people he was able to do so.

I got it wrong 💀

"this is now thick coke"

Let's not get ahead of ourselves, we must first learn "what it means to be thick"

The thick milk....😂😂😂😂

This man got thickness down to a science. "My readings confirm that she IS thicker than peanut butter"

"as good as" is a very generous way to phrase that. ^_^

Scott Shafer did a whole thing on kamikoto knives.

There are very pretty low end knives at Walmart that use the same steel.

This is because the proteins in the egg denature with heat, thus changing their structure. It is a fascinating process indeed

The brain is a fascinating and complex topic.

Like how watered-down drinks taste worse than plain water?

It’s a psychological effect. Probably similar to how Giffin goods work.

Texture is the reason

well, I can add something to the mix. being autistic is probably the cause that I really can't stand a certain range in viscosity in my mouth. I fully understand that it is okay, I just don't like it, but it's sometimes hard to explain to people that I like a taste but not the viscosity. that's why I also understood the female testperson (his wife?) that she did not like it.

Its indeed a terrible condition, I hope you will find a treatment that will change your life

Because how would you make mad bank if you were selling those knives for $20 (like they are from the factory) instead of $200?

Marketing costs

Did your throat not work im sure you didn't need it for more than a month, intubating you isn't throat surgery so idk wtf they were thinking.

Congrats, you are going to be the top comment for many weeks.

Next will be dry water and unwet water. 😅

@@ematise to be fair, instant water is easy - all you need is an empty sachet: just add water and voila, you've got... water.

@@AttilaAsztalos Yes you are right, it's easy, and you get HH22OO 😂😂

Christmas... These channels are shameless...

Not everybody is on that side of youtube. Yes, we are, but maybe they aren't?

@@AngieDeAguirre what?? Are you drunk?

Yea... there are videos about the steel they use...

Haha susi😐

It may be but, just like colors, people really perceive flavors differently. Green is actually a color, a subjective property, frequency of light is not. Color depends on contexts (colors around the object, intensity of light, etc). People are not standardized machines, each person has a significantly different hardware and software (live experiences). I will not be surprised if some people can taste the chemicals, and I will not be shocked if most of them are women as some studies show that women have a better sense of smell than men.

I think it's more likely the incongruence with tasting something very familiar in a different consistency. Some people complain about the viscosity of pudding (for example) but most people just accept that pudding is thick. But substances like Coke or water are very familiar to most people and they already have a strong association in a person's brain about how it should feel. Messing with that perception triggers the disgust.

@@jaimeduncan6167 there is that thing about being a weak, average and strong taster after all, i.e. how strong tasters generally absolutely abhor bitter tastes compared to the other two groups

I think it is like the kissing game where you swap foods and drinks instead of spit with your partner. Doesn't matter how much I liked my partner, how clean their mouth was, or how into it I was, there was always at least a trace of a gross out to suppress. I think the spity texture triggers an instinct to avoid consuming new germs. Although, in contradiction, I don't find normal spit from a preferred mouth objectionable, maybe even kind of good. Maybe it is the possibility that spity food, inoculated with backwash, might have an overload of them and their toxins.

@@BrainchildDnB very true. The same i would say for character/personality of person. We used to have one personality but we can't understand another personality, sometimes we also said that is weird. Let say each countrie and their citizens has similar personality +-, that's combine them, different than other personality from other countries, so that stick people together,borders are creating,.. but for me is wrong, ... when is going wrong,... it come to the war. People sometimes like different way of thinking (personality) - other people and sometimes not, when not it may drive into bad. They should just ignore, but the problem become, when they can't (don't want). Ok, let's go back: i remember reaction of an african girl, who saw me eating nutella on bread(one of my favorite), she was shocked. I suggest her to try. She tried and said: disgusting think i ever try. I was surprised, how you can't like it. ....You see, like you said, picture and habits in the brain, change the feelings. What is even more funny, when i saw person eating normal chocolate with the bread, i was shocked,like this it can't go together, ha ha, ha(laughing to myself) but nutella on bread is very good choice😁. On the end is almost the same, a little different, but still one was brilliant and another was disgusting (for me). I am being fooled by myself 😁.

Gatoraaaade!

well actually its c**

​@@BlackCeII eugh wata is betta

I think he did this experiment before on this channel on a different video. In that one, he add a statistic of a somewhat high percentage of people get it right, but it wasn't more than about 70% or 80% I think. Don't feel bad if you didn't get it right!

I noticed another adjacent property; when I need to make an instant coffee or hot chocolate, both with powder, I of course stir vigorously. Makes pf course a whirlpool effect. While whirling I put the spoon in the center of fluid and gently tap tap tap the cups bottom. Try it... neat effect.

I got it wrong :(

@@ginasoliz7054 You probably don't boil water so often, me yes(for coffee), but still even i was right, i wasn't been so sure😁. Not big deal, not to know this, not important for daily life.

Freedom units are just fine.😁

Problem is, from my understanding, our wise men don't even know how it feels to be thick as a brick.

lol yeah you beat me to making the comment

Let’s ignore the fact that the ad department is likely better funded than the production of the knives, shall we? Let’s.

Also salinity affects the behavior of water

@@lucamatteobarbieri2493 Yes... boiling and freezing points also change due to salinity...

@@SivaranjanGoswami You are right but not only phase change temperatures are affected by salts in water, also cohesive propreties in the liquid phase are changed by salts and other solutes. For example pure mountain lake water splashes differently from sea water at the same temperature.

@lucamatteobarbieri2493 yes. That's true. That's not only salt. Anything that gets dissolved in water can affect its viscosity. Sugar syrup is simply a lot of sugar dissolved in water. Similarly, when you dissolve too much salt in water, it becomes brine.

This. Surprised that I had to scroll this far down to find someone with the same thoughts.

@@tinhoyhu scrolling down is sort of a proxy for likes. And how far up comments perculate and get shown to others first. And besides liking the affirmation likes bring, I am also surprised more people didn't take interest to questioning an experiment's conditions.

From what I remember from Baumgartner Restoration, he uses laponite as a thickener with water when cleaning paintings. I believe it's a kind of clay

@@samuzamu I just recently fell into the Baumgartner rabbit hole. Seeing a connection between that and Action Lab is very funny right now to me lol

I learned how dangerous putting boiling water in a blender can be the hard way. I really didn't think the temperature of the water would make a big difference when being blended.

Yes, the tube shrunk. Even a small amount would make a difference because of the narrow fit to begin with.

To what extent would the expansion of the tube be countered by expansion of the ball, and would the difference then be significant? We're talking .2s margins here.

Unknown until the experiment is done in a wider container.