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How To Take The Chocolate Out Of Chocolate Milk

Jun 04, 2021
In today's video we have several different liquids that we are going to put in a centrifuge and spin at several thousand rpm. This is a centrifuge, it's a sleek, nifty little machine that's designed to spin very, very fast, so it's all good. This is what spins, there's a motor that drives it and it's very precisely balanced and these cases slide out with our little glass tubes and then once you close it you set a time and a speed and it just starts spinning. spin. What's interesting about it? is what happens to many different liquids when they are spun, the effect is actually one of greater gravitational attraction, meaning that anything denser has a tendency to settle into a liquid at the bottom, anything less dense should go up to the top of our little glass vials, so we have a lot of different things that we want to try it on and see what happens when they start spinning.
how to take the chocolate out of chocolate milk
This is the basic idea: we have a centrifuge, a machine that spins extremely fast, we will fill it with various types of juice.

milk

, clay, water and paint to see what happens to each of those substances, so here we have a few different types of juice. I wanted to see the difference between orange juice without pulp and with some pulp. Oh well, we have raspberry lemonade. and you can see some things floating in it. I'm not sure if it will end up being more or less dense than the contents of the watery juice. So we have a v8 fusion that I always thought was interesting like you. tip, you can see the liquid rotating quite a bit.
how to take the chocolate out of chocolate milk

More Interesting Facts About,

how to take the chocolate out of chocolate milk...

I want to see if it separates. I think the

milk

will separate. You always hear about dairy fats and things rising to the surface, but usually it will be with unpasteurized whole milk. we can't really get raw milk we don't have access to a cow so we have everything else it looks like you have whole nonfat milk heavy herb yeah we have two fat free percent whole, half and half and then heavy cream so we're increasing the fat content, it's okay, and along with that we also have some nesquik which I enjoy, but I've noticed that if you want to stir a cup of nesquik and then let it sit for a while, some of it settles, so I want to see how much it settles and how much is actually dissolved in the milk.
how to take the chocolate out of chocolate milk
I like it and then you suggested that I bring some of my paints to model. It's already quite separated, you have to mix them a lot to get the color to show through, otherwise you can see something settling on the bottom, yeah, and then I have what looks like a lacquer polish on top. With that I also have uh this is just some ceramic clay that hasn't been fired it's not baked and it just dried out and I ground it up so now I have some clay powder and we'll mix in some water. this and see how well it separates in the centrifuge as well since we can do six things at once yeah let's do maybe two of each of these it's best to keep this perfectly balanced so it doesn't break it's best to have the The same amount of the same substance in vials facing each other, so it doesn't matter if they all weigh exactly the same, but any two vials facing each other should weigh the same.
how to take the chocolate out of chocolate milk
Okay, now we can close this. You can choose how long, what do you think we should start with five minutes? Okay, we'll start with five minutes looking inward. We've got this little window here, you'll be able to see it start to spin and it should be fine. I think it broke is what happened, I think it broke the glass, yeah, um, the glass actually broke from the vial and it's interesting, so I'm going to say we had a defect in the glass, yeah, wow, breakfast of champions right there. Well, we'll make sure to rinse it really well, I don't think any of the other ones broke, so I think we heard that it just did like, uh, but there we go, we've got this nice light pink liquid. and a lot of leftover lemon and raspberry would be my guess, so we've extracted the non-solid part here, it tastes like raspberry lemonade, lemon pulp, okay, it's actually quite low flavor, interesting quite similar results on these two and should already be the same look, we found pulp or something we are in something we found, we found something, we found something here, let's

take

each of the tall poles too, okay, we can wait side by side. expect a lot of difference in the pulp there you know what your orange extract is like it's good orange that's the low one I drank anything from a centrifuge low flavor again you know it's soft fibrous pulp yes I don't recommend two out of ten yes it just broke, we just heard what I think was the sound of a vial breaking, so I'm interested to see if it was number three.
And if it was, then I think I'll know what to look for in the future in the vial that is discontinued. by the lip instead of resting against the tip while that's happening, I'm just going to add a little bit of water to our clay powder here and make a little bit of clay water. I'm going to let this sit for next time, you know, while it's working. before we pour that in, it will settle, yeah, we'll see how much it settles and then we'll just pour in some of the stuff that hasn't settled, we're not going to intentionally try to add solid clay to this. but I don't think it's all going to be fixed, I think we're still going to have very clay filled water and then we'll see how much it settles when it spins, I like it and it's broken, but number three is the one I was worried about. okay, so here we have mostly juice, for the most part not much has changed, but down here we have some very concentrated powder solids of some kind, so some things in this juice are the heaviest. or almost the heavier stuff and it's white, okay, we're going to do this for 10 minutes just to try to give our milk a little more chance to separate and here we go, hopefully we won't break them all up this time, we hear. three of them crack, which is not ideal down here, right at the bottom, so if I have it there, you can see how there's like a clear layer, yeah, and then it's like a white solid again, this is a thick cream, okay? oh yeah, this has a radically different separation, this is half and half again, pretty similar result, a three millimeter layer almost the same and then a thin stripe here at the bottom, so if I go through that layer of fat there's that liquid below we made butter is what happened here this is what we did we made butter and then our fat free one, which is just like I took it out like it was shaking, the other ones didn't shake because they had that layer of fat on top that had been frozen and stopped it still has something down here that we can see it's a different texture consistency whatever you want to call it but when it says fat free you know I'm not looking at anyone they mean it there's fat in it oh boy yeah you can see that line of separation right there, so that's all it sets.
You get the same thing, oh wow, yours is even more, yours is so clear, that's so cool, our painting absolutely. it separates there was a lot of it it separated very ooh very strongly look you can see me scrape the gold here that worked a lot better than I thought it would look at that look how much of the

chocolate

came out now it's just milk and

chocolate

in fact we also have a little cream up here, up, well, not much, but a little bit of milk fat. I'm going to try it, it's a little warm, the machine gets a little hot and it actually has more. taste of which I thought would be nice, I thought it would just be like milk, but it definitely still has some flavor, it's not particularly chocolatey, but it doesn't just taste like milk, it doesn't have much flavor, it tastes like cocoa, not a good chocolate.
It tastes like it doesn't taste like cream and added sugar, it just tastes like cocoa that separates a lot so nesquik doesn't really dissolve in the milk. I guess a little sugar dissolves in the milk to give it a little flavor, but the cocoa stays suspended in the milk and you can drink it while it's suspended, but a lot of it comes out ooh, look at our clay water, look how well it separated, It worked very well compared to just our cup, which doesn't. Don't get me wrong, there is separation, but we only took from up here, where the larger particles had already settled, but look how well it cleaned, there is a little bit of cloudiness. and then we have like layers of clay down here at the At the bottom we have a dark spot right there and then different layers of thicknesses of clay density that formed there and that took out a lot.
I'm very impressed with how that turned out guys, that's not all you know we have. It's always been getting more futuristic and if you like this type of content, be sure to hit that button to stay subscribed and never miss out on the fun. See you at the next one. We talk to you.

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