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Who is a chemist
Posted: December 10, 2004, 1:27 pm
by Kylere
Explain the following reaction.
I take a bit of Kahlua, add a dab of sugar, and then a bit of cream, and BOOM the sugar reacts like mad until it is homogenous throughout the kahlua cream mix. Why?
The things that come to you when making coffee sometimes heh
Posted: December 10, 2004, 1:51 pm
by Dexail
Sugar is a monosaccharide and is composed of glucose
and fructose linked via an alpha glycosidic bond. When introduced into a solution of Kainic Acid (which Kahlua basically is) the interaction between the two liquids causes a strong dipolar reaction, quickly and efficiently bonding together.
Posted: December 10, 2004, 1:57 pm
by Winnow
Pop Rock candy is the coolest chemical reaction ever.
Posted: December 10, 2004, 3:01 pm
by Tenuvil
Dexail wrote:Sugar is a monosaccharide and is composed of glucose
and fructose linked via an alpha glycosidic bond. When introduced into a solution of Kainic Acid (which Kahlua basically is) the interaction between the two liquids causes a strong dipolar reaction, quickly and efficiently bonding together.
OK next question, why do Irish Car Bombs (a glass of Guinness and a shot of Baileys) turn to sludge?
Enquiring minds want to know!
Posted: December 10, 2004, 3:52 pm
by Dexail
I have no idea. Y'all ever played Balderdash?
Posted: December 10, 2004, 4:03 pm
by Kylere
Dex, that was a great BS answer!
Still seeking the real one though heh
Posted: December 10, 2004, 5:26 pm
by Ducru
Tenuvil wrote:Dexail wrote:Sugar is a monosaccharide and is composed of glucose
and fructose linked via an alpha glycosidic bond. When introduced into a solution of Kainic Acid (which Kahlua basically is) the interaction between the two liquids causes a strong dipolar reaction, quickly and efficiently bonding together.
OK next question, why do Irish Car Bombs (a glass of Guinness and a shot of Baileys) turn to sludge?
Enquiring minds want to know!
Baileys is a cream based product that is stabilized with a petroleum based stabilizer. If you introduce any sort of acid (especially citrus, which guiness has, as well as tannic acid) it will break down the stabilizer in the Bailey's and essentially curdle the cream instantly.
Try squeezing a lemon into a shot of Bailey's, stir it up with a swizel stick and let me know if you ever want to drink it again after the outcome
Ducru
Posted: December 10, 2004, 5:26 pm
by Ebumar
wtf? good job dest - i was completely baffeled.
Posted: December 10, 2004, 7:40 pm
by Dexail
i just googled "sugar molecular bond" & "Kahlua chemistry" and strung them together.
Google + you = instant expert in any subject!
Posted: December 10, 2004, 7:50 pm
by Tenuvil
good job!