字幕表 動画を再生する 英語字幕をプリント Chemistry Life Hacks. McGuyver Meets Mendeleev in these everyday, chemistry inspired tricks to make your life a little easier, with all the evidence you need to back it up. Now let's get started. ONE: Bob For Eggs So what's for breakfast? Eggs!!! That's right it's omelet time. The only problem is you can't remember the last time you actually cooked for yourself and your carton of eggs has been tucked away in the back of your fridge, for who knows how long. Last thing you want to do stink up the place cracking open a rotten egg. So here's what you do. Fill a large glass container with water and drop in your eggs. If they're good to go they’ll stay at the bottom and if they've gone bad the float right to the top. Eggshells are actually very porous to allow a little breathing room for developing chicks. These pores also act as an entrance to bacteria, which cause the egg to begin cave in from the inside. This in turn produces a particularly stinky gas: hydrogen sulfide. The build up with this gas inside the egg over time gives it its blank queue that you should probably go to the store and buy some fresh ones. TWO: Don’t Cry For Onions You know the deal. The second your knife cuts through the onion, the water work starts flowing. Nothing seems to be able to stop it, but we've got a trick for you that will keep your eyes dry. First a little bit about the chain of events that brings the fire to your eyes in the first place. Onions contain compounds called amino acid sulfoxides. Every knife stroke into an onion pops open cells releasing these amino acid sulfoxides and other enzymes to produce a compound called sulfenic acid. The sulfenic acid in the onion enzymes then react foreign SYN-propanethial-S-oxide. This is a compound that sends a fiery message into the nerve center of your eyes, which then calls on your body's Fire Department washed the irritant away with tears. Now you can’t stop this process completely, but keep this in mind. Refrigerate your onions before cutting them. The cold can call can reduce a tendency of the onions to release those volatile compounds that start the waterworks. THREE: Thread the Needle You're running late for date, you put on your favorite lucky shirt, when you realize you accidentally popped the top button off. With the anxiety building and the clock ticking, you try to sew it back on, but you're shaky hands can’t mange to thread the needle. When all the forces of the universe seem to be working against you, here's a quick tip to get you back on track. Take the freight end of your thread and dip it into some clear nail polish. When the polish dries, you’ll have a perfectly pointed thread that will effortlessly slip itself into position. Nail polishes is a lacquer that is typically made of nitrocellulose dissolved in a solvent, usually the butyl acetate or ethyl acetate. When that solvent evaporates the nitrocellulose forms a film over whatever surface it's on. Some nail polishes also include resin such as isocyanate from aldehyde to give the polish a little extra body and also plasticizers such as camphor to give it a little more flexibility. That comes in handy when the threading a needle get rid the frayed edges the view thread to get ready here frayed nerves and enjoy that date. FOUR: Go For the Green You're trying to impress your guests at an upcoming dinner party, but you can't seem to get your veggies right. Every time you cook green veggies, they turn into a nasty mush green. Well here's a quick tip to stop your dish from turning into a frankenstein veggie platter. First of all, it's important to know where the green comes from. Chlorophyll A and B. Chlorophyll A is responsible for the bright blue green in some veggies, whereas chlorophyll B is responsible for the yellow green. At the center these two molecules is a magnesium atom, which keeps the veggies a vibrant green. When they’re heated, the vegetable cells are broken-down and release acid, which is otherwise kept separate from living cells housed in Chlorophyll. The acid will quickly replace the magnesium with hydrogen, turning your veggies from vibrant to slug green. So here's a golden rule to keep a vibrant veggie. Keep you cook time to 7 minutes or less. By limiting the cook time, you’ll limit the amount of cell damage and preserve the color. We’ll folks, thanks for watching the second installment of Chemistry Life Hacks. If you have any hacks of your own, send them over will try to include them in a future videos. In the meantime, hit that subscribe button and we’ll see you again soon.