There's so much I want to try out with this vacuum blender setup. Vacuum Blender vs Regular Blender: - Taste test of blended foods and drinks. - Is there a difference in cooking time, taste and texture for blended things like tomatoes? - Does one blender clean up easier than the other after use? - Which one blends faster, quieter and yields better overall texture smoothness, or crunchiness for the blended items? - Does either one result in more nutritious blended output? - Is there any difference in how either blended output form either blender is digested by the human body? - Is there a difference in the acidic level of blended output of things such as tomatoes? - Does simply putting drinking water by itself in the Vacuum Blender and blending it under pressure change it's alkalinity at all? - Does egg fry differently if blended in the vacuum blender? - What happens if you blend honey and molasses in the vacuum blender? I could go and on and on lol.
Keep going! I love to see how the experiments shown on this channel work to stimulate people's minds - it's wonderful. How much more effective is the vacuum blender at dispersing flavours or colours throughout a liquid? Some flavors are fatty acids & some colours aren't normally water soluble - could this mix them anyway? What else could you use it for..?
Learning about the surface tension driving force for the mixing or lack there of in my soft matter module. Very cool to see it pop up at the end and actually made me appreciate the module more!
"Learning about the surface tension driving force for the mixing or lack there of in my soft matter module" Until I read the full comment I thought this was a very strange way of saying your brain feels good from watching the video.
Romans 10:9 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.” King James Version (KJV) John 3:16 King James Version 16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. Galatians 3:26 King James Version 26 For ye are all the children of God by faith in Christ Jesus. Titus 3:5-7 King James Version 5 Not by works of righteousness which we have done, but according to his mercy he saved us, by the washing of regeneration, and renewing of the Holy Ghost; 6 Which he shed on us abundantly through Jesus Christ our Saviour; 7 That being justified by his grace, we should be made heirs according to the hope of eternal life. Revelation 21:4 King James Version 4 And God shall wipe away all tears from their eyes; and there shall be no more death, neither sorrow, nor crying, neither shall there be any more pain: for the former things are passed away. ....................................
I really like the origin of that blender, given the history of RU-vid! Just think about it, without "Will it blend? That is the question" there might not have been a hydraulic press channel, and thus this channel likely wouldn't have featured crushing things with a hydraulic press when it first started out, or the audience might not have grown as much as it did. Your channel is definitely its own unique thing and stands on the shoulders of giants, and it's interesting to see the path that everything took to lead us here!
@@anthonyc2663 Yes it does, which I thought to mention as well, but he mentions that his blender comes from the Blendtec company and mentions the Will it Blend channel, which is why I thought it was neat that it wraps around that way. But yes, that's likely where the inspiration for that, if not the audience, came from!
The whole time he's talking about science, I'm watching him swirl the glass and mentally shouting... "DRINK THE OIL MILK!! WE NEED TO KNOW WHAT IT TASTES LIKE!!!"
This is fairly well-known on the alternative-fuels scene (particularly with jet-engine hobbyists). There is something called HydroDiesel or WIDE (Water-in-Diesel Emulsion) which is essentially regular diesel oil emulsified with water; of course, a jet engine will also run on any other oil, so WIFE (Water-in-Food Oil Emulsion) is possible and, for some applications, preferable. Get the balance right and you have an excellent engine coolant and a fuel which burns more efficiently. The downside is that WIDE has an expiration date and mustn't be stored for long periods.
You can make an even finer emulsion by phase inversion. Find the ratio at which this becomes a water-in-oil rather than an oil-in-water emulsion. It is readily detectable by a rapid drop in electric conductivity. If you add just a bit of water to this emulsion and mix it will change phase, and in the process break down the droplets to much smaller size. You can then add some O/W emulsion and change phase again, etc. This way should be possible to achieve a translucent emulsion or even a transparent nano-emulsion.
without an emulsifier the emulsion is only stable as long as the oil droplets cannot coalesce so I don't think that would work if you have too much oil
I know of artists which use two-part clear *Epoxy Resins* in their artworks. • These products need significant mixing between the resin & hardener components, which unfortunately may introduce bubbles into the liquid (which, if you want the final product to be crystal clear, really sucks). • The ideal way to remove the bubbles is to put the beaker into a vacuum chamber, causing the high-pressure air bubbles to foam out (as the pressure drops), until the liquid resin becomes utterly clear. • This device combines both blender & vacuum chamber in an elegant way - though you'd obviously need to test it with Epoxy Resin to confirm that it's effective. • To prevent the resin from adhering to the blender walls, you could perhaps coat them with a release agent. • This may also work with two-part Silicones.
That’s a really cool device, and I would love to have one. My max price was about half what retail is though. I’ll keep my eyes on it and hopefully it will go down some day
get yourself a small engine no one wants that still runs. Put water in the crank case and run it I promise you'll mix water and oil in all it's milky glory.
1:01 Correction: Hydrophilic end goes in the water not in the oil and the hydrophobic end goes in the oil and not the water. In layman's terms, hydrophilic means having affinity to water and hydrophobic means having aversion to water. Hydrophilic part consists of an inorganic part of the molecule like OH-, O- etc. Hydrophobic part consists of an organic part of the molecule like a long carbon-hydrogen chain.
I find it interesting that James* reflexively puts his hand on the lid of the blender to keep it from flying off. However, because of the vacuum, there's already over 500 lb of force pushing the lid down. *I had to look up his name, because I realized I had no idea who the "Action Lab guy" was, despite watching his videos for a few years.
Thank you for this! Can you tell me how long the oil and water stays mixed? How long would they need to blend to become properly emulsified? Finally, would you recommend this process for a small business that makes hair products?
What happens if you blend the emulsion again, but now under normal atmosphere? Will the oxygen that you mix in "destroy" the emulsion (causing the oil and water to separate soon after remixing)?
Yeah, calling this a stable emulsion is a bit of a lie sadly. Given enough time no emulsion is stable even though it could take decades or longer for actual emulsified oil and water blends. This though, just by shaking it enough or stirring it mildly to will break emulsion. It's cool but should not be considered stable.
@@paradoxxf I've made some drinks with olive oil/water blended in vacuum and served over ice and it stayed emulsified ¯\_(ツ)_/¯ for at least the ~1hr I was sipping on it
Talking about food industry, in the last years it's more and more common to find light mayonnaise that has half the calories of regulare mayo, where the first ingredient is just water. That's probably how they blend it in
From the comments of another poster in one of the sub-threads, it seems like after a few days enough air gets back into the water that the oil separates out. Probably would happen quicker if you re-blended under air -- should try this out in a follow-up video. Also wonder if all gases are equal for catalyzing re-separation, or if some would be better than others (for instance, air vs pure nitrogen vs pure oxygen vs helium vs carbon dioxide)?
Could store it under vacuum as long as you had a container strong enough to get it to be shelf-stable long-term then. For most immediate-use purposes that's plenty of time, though. I wonder if just being in a sealed container with minimal air would be enough to prevent it from reverting, though, rather than an open container?
Okay. Now you know this is what we needed everytime I see these notifications, I automatically press on them. The videos you make get greater and greater! I honestly could never do stuff like you do, and you just posting made my day! 💕👍
What if you blended in an atmosphere purged of air and introduced other gases, whipped cream dispensers use nitrous oxide not carbon dioxide as it makes the cream acidic.
This is what I was thinking, but I’m finding that it separates after some time. I sell products so I’m looking to find more info on it separating. Like if maybe it’ll separate after time, but a simple shake will put it back together in its milky form.
Very intriguing product, I like it! Definitely not going to pay over $200 for a blender lid though. Could make a more versatile complete system myself for less than a third of that.
@binomalia a vacuum cleaner is dirty actually. it reintroduce the dusts and dirt that had been sucked beforehand. a vacuum pump for fridge gas refills is probably a good apparatus for this
A few days ago I was playing with my children and decided to make a cylinder with some liquid stacked. I put water, soap, oil and they were perfectly separated, everything was beautiful and even after mixing, they would return in their shapes. Then, I decided to try to add some other liquid to see if it would mix, and I added black vinegar. Well, the entire experiment went destroyed: everything mixed together in a unique single liquid black in color and there was no way to get the 4 liquids separated again. I'm not good in chemistry and I could not explain this. Would you be able to explain this? Thank you very much! Love.
What kinda soap, because you just saw that the purpose of soap is to be able to mix oil and water. On a microscopic level thats why we use soap to clean. So?
Do you have hard water? Sometimes stuff can be dissolved in the water making things weird. Not really sure tho, kind of an odd sequence of events. Something must’ve been preventing the first three to mix well but sounds a bit like salad dressing+soap lol
It's interesting everyone keeps comparing only the color to milk when milk itself is an oil in water emulsification. The fat and the skim are mechanically emulsified by a homogenizer. Another great instrument of mechanical emulsification that the action lab should explore.
If you replace the canola oil with neem oil, its safe bug repellent for the garden that can help keep harmful pests off of your plants. Both the neem oil and the soap make it hard for bugs like aphids to establish a home in your garden. That was for free.
what you you mean "eventually over time". If you have a million years before you, certainly. The real question is: how long do you have to wait-an hour, a day, a week?
Okay, two major questions. First, what happens to the emulsion if you pour it into water? Does it simply dilute and spread through the water or does it separate into the original oil and water? Second, what happens if you pour it into salt, or sea, water? I'm very interested in the results here.
Hmm well I’m pretty sure if you add water it’d stay emulsified but maybe if you add both oil and water they’ll stay separate. Emulsified things tend to stay emulsified when you add more tho
Action Lab: 1. how long will it stay mixed? (at room temp & if stored refrigerated) 2. What happens if you bring it to a boil? 3. What if you degas but re-gas water with pure nitrogen, argon or some other gases: is the issue caused by dissolved oxygen, or any gas?
Boiling? It's essentially the same thing. Boiling removes all the air from water. The boiling point of water depends on the air pressure. e.g. water boils at a lower temperature in Denver than in San Francisco. If the vacuum pump were strong enough to actually make a vacuum (0 psi) you could watch the water boil as it turns to ice. My high school science teacher demonstrated this in class once. However, the blender would reintroduce air unless you're careful not to let it. A later post here suggests the oil only stays mixed for an hour or so. I'm going back to researching guar gum and/or egg yokes for making "creamer."
How would degassed water as a cleaning product work? Like would you have to clean very gently or clean quickly before gas reentered? Also, would you be able to make the same milky emulsion with degassed water and oil mixed gently so as to not introduce air, outside of the vacuum chamber?
i saw a video about a researcher who was studying the effects of the surface of water. in it he explains a small zone is created with significant electrical differences on either side which creates very unusual properties. perhaps this has something to do with the emulsification in the absence of air.
I would like to see what the mix would have looked like with your vacuum blender, but without sucking the air out before, also what does the "milky" mix look like after several hours or days settling.
Have you never mixed oil and water? It would look mixed for a number of seconds, as show in the stir test, and then revert right back to separate substances.
@@boots7859 mixed, yes; blended no. I would also love a side by side comparison, also with fluids that have been under vacuum longer or only briefly before blending (so dissolved air has less time to escape), or fluids that are covered by something so they interact with the air/vacuum in the chamber less.
VERY interesting and thought provoking lesson. Thanks! I will probably get one of these for my BlendTec. The applications could be limitless! My only question is how long does that remain stable for? Indefinitely?
I'm also trying to find an answer to this. I found this in an academic paper titled "De-gassed water and surfactant-free emulsions (SFEMs): History, controversy, and possible applications" in the part on using SFEMs in pharmaceuticals: Phase separation due to creaming of the emulsion occurred after days, as experienced in other studies. However, slow separation may not be a problem for this application, since if gassed oil-water-drug mixtures are stored in airtight containers then SFEM's can be regenerated merely by shaking. Then in another article titled "The effect of dissolved gas on coalescence of oil drops studied with microfluidics", I found this: At ambient pressure, the degassing of the continuous phase reduced the extent of coalescence for the model oils, which is in agreement with other reports. So it seems that they DO eventually separate back out, but it takes much more time and could be somewhat prevented by keeping the mixture in an air-tight container.
@@rosselliot Thanks for letting me know!🙏🏽 It's still very exciting, because like you said you could seal this off like in a canning process, and it sounds like we could get a very long time. This is awesome!! Thanks again💯
Surely there's gotta be someone who watched this video and thought this could be done much cheaper with a simple FoodSaver-type adapter lid if you already own a vacuum sealer.
1 minute. Not kidding. If your thinking of how use this for this application it's totally false information. I bought the whole complete void blender with lid. It does not mix water and oil. You'll need a emulsifier this is bad information
I am not a scientist or anything but my theory is that no. It wouldn't work as the two liquids have mixed together to make one liquid, so adding air back wouldn't work.
You can seperate it through centrifugation. Or if you leave them long enough, gravity will do it's job and the emulsion will break by itself. Bubbling would not work. Maybe pressurized it again with air will, but this I am not sure.
There's a product called hydrodiesel that uses an emulsifier to create an emulsion of diesel and water. Could a regular person accomplish the same result. With this water vacuum emulsion? How stable is it?
@The Action Lab I think this vaccum device is helpful to remove oxygen from our daily used eating products. Is it healthier to consume less oxygenated things rather than oxygen-rich ones? I mean which one is healthier between both apple juices?
i think the idea is that those compounds in the apple for instance will readily bond with oxygen and free radicals in the digestive system thus removing them. Maybe that's better for digestion? I'm not sure but I know that highly processed foods are almost certainly completely oxidized where as fresh foods are not at all. It's a neat concept. I'd love to see more videos exploring this.
It might be overkill to start vacuum blending just to keep the anti-oxidants. My guess is that a varied, healthy diet with enough fresh food provides enough as it is.
I think it works because your not whipping air into the mixture. Kinda like a candy maker folds hard candy to introduce and trap air bubbles to make it shiny.
Never seen actual coconut milk? Like when you make it from the coconut, not the juice. Its actually white and if its left for a while it seperates into oil and water.
This is amazing. This must be how thy make coffee creamer. I just bought some and noticed it’s water, oil and flavor and has zero milk. I was confused how thy would get the oil and water to mix. But now it’s solved.
This is an awesome question. I know in my vacuum smoothies the mix has never separated throughout a day but I always drink my smoothies before the day is over.
It would be interesting to know just how many more antioxidants a smoothie would contain when mixed in a vacuum and just how beneficial to our health this could be.
No all vacuums are the same. It's amazing the such a weak vacuum can create the effect. The vacuum can't be even as great as 200,000 feet equivalent or that water would boil. Do you have any way of determining how many microns of vacuum it creates?
As you heat, oil separates out again. Water reaches a rolling boil (imagine boiling pasta in water with a lot of oil instead of a tablespoon). Temperature wouldn’t rise above 100 degree celsius as long as there is enough water. Once water boils off, oil temperatures rise up and can be used for frying. Although the transition from boiling to frying can get violent. When there is a spoonful of water still left to boil off in a lot of oil. The oil temperatures rise quickly and the water droplets violently steam off, spraying tiny drops of hot oil around. Do not try at home.
Egg yolks and mustard blend oil and water as well. Chef's/cooks call them binders. It would be interesting to have a chef make a dressing using your method. 😂
Really neat video, one small point of contention, I believe you meant to say the hydrophobic tails aggregate around the oil while the hydrophilic heads contact the water.
If you have a shiny metal bowl (could be ever silver) first wash it with water but don't wipe it, we need some tiny droplets of water here and there. Then add 2 drops of oil and rub it. That white mixture appears. I found this when I applied oil to make that bowl non-sticky
This happens in the crankcase of an engine as well. PCV does create vacuum in the crankcase but I’m not sure if that’s how it works because it also works in a lawn mower type engines which still have a form of PCV but I don’t think either are actually going to create a full vacuum.
