Reactions | Color changing Tea @ACSReactions | Uploaded 4 years ago | Updated 1 hour ago
This beautiful, color-changing tea is all over TikTok and Instagram. This week Sam and George add different things (some not drinkable!) to the tea to play with its spectacular colors. #butterflytea #blueflowertea #bluetea
Important note: One way to figure out whether all of the chalcone molecules were destroyed by bleach would be to add acid to the tea—to make sure we couldn’t change it from clear back to blue—BUT adding acid to bleach is dangerous, so... we didn't do it. Another option would be to use very expensive lab equipment to figure out the structures of whatever molecules are in the bleach/tea mixture. We don’t have a lab, so we'll stick with our chemical intuition on this one.
You might also like:
Coffee Roasting Chemistry Throwdown: PhD vs. BS
youtu.be/4Wey8GSglkw
White, Green, Black, and Oolong Tea: What's the Difference?
youtu.be/Caq0AMr3f_s
We Boiled Potatoes in Acid Then Roasted Them... Here's What Happened
youtube.com/watch?v=fehedawj1DM
How to Make the Best Cheap Hot Cocoa Possible
youtu.be/7M105LuTJvo
Credits:
Executive Producers:
George Zaidan
Hilary Hudson
Producers:
Elaine Seward
Writer/Host:
Samantha Jones, PhD
Scientific consultants:
Agustin G. Asuero, PhD
David Craik, PhD
Lelia Duman, PhD
Edward Gilding, PhD
Brianne Raccor, PhD
Noelia Tena Pajuelo, PhD
Sources:
Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine
ncbi.nlm.nih.gov/pmc/articles/PMC6546959
State of the arts of anthocyanins: antioxidant activity, sources, bioavailability and therapeutic effect on human health doi.org/10.3390/antiox9050451
Anthocyanin Pigments: Importance, Sample Preparation and Extraction
intechopen.com/books/phenolic-compounds-natural-sources-importance-and-applications/anthocyanin-pigments-importance-sample-preparation-and-extraction
Modification and Stabilization of Anthocyanins
researchgate.net/publication/281085420_Modification_and_Stabilization_of_Anthocyanins
A Commercial Potential Blue Pea (Clitoria ternatea L.) Flower Extract Incorporated Beverage Having Functional Properties
ncbi.nlm.nih.gov/pmc/articles/PMC6545798
Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: a randomized crossover trial
ncbi.nlm.nih.gov/pmc/articles/PMC5759795
Inhibitory effect of Clitoria ternatea flower petal extract on fructose-induced protein glycation and oxidation-dependent damages to albumin in vitro
ncbi.nlm.nih.gov/pmc/articles/PMC4337202
The Colour Degradation of Anthocyanin-Rich Extract From Butterfly Pea (Clitoria Ternatea L.) Petal in Various Solvents at pH 7
pubmed.ncbi.nlm.nih.gov/28301948
Butterfly Pea (Clitoria Ternatea) Extract as a Green Analytical Tool for Selective Colorimetric Detection of Bisulphate (HSO 4-) Ion in Aqueous Medium
pubmed.ncbi.nlm.nih.gov/32334326
Butterfly Pea Flower
atlasobscura.com/foods/butterfly-pea-flower#:~:text=When%20it%20comes%20to%20the,time%20into%20a%20vibrant%20magenta.
Towards Green Titration: Batchwise Titration With Reusable Solid Sorbed Indicators
pubmed.ncbi.nlm.nih.gov/30344207
Anthocyanins: naturally occurring fruit pigments with functional properties
http://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1557
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
ncbi.nlm.nih.gov/pmc/articles/PMC5613902/#:~:text=Anthocyanins%20have%20a%20purple%20hue,at%20a%20lower%20pH%20solution.
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
This beautiful, color-changing tea is all over TikTok and Instagram. This week Sam and George add different things (some not drinkable!) to the tea to play with its spectacular colors. #butterflytea #blueflowertea #bluetea
Important note: One way to figure out whether all of the chalcone molecules were destroyed by bleach would be to add acid to the tea—to make sure we couldn’t change it from clear back to blue—BUT adding acid to bleach is dangerous, so... we didn't do it. Another option would be to use very expensive lab equipment to figure out the structures of whatever molecules are in the bleach/tea mixture. We don’t have a lab, so we'll stick with our chemical intuition on this one.
You might also like:
Coffee Roasting Chemistry Throwdown: PhD vs. BS
youtu.be/4Wey8GSglkw
White, Green, Black, and Oolong Tea: What's the Difference?
youtu.be/Caq0AMr3f_s
We Boiled Potatoes in Acid Then Roasted Them... Here's What Happened
youtube.com/watch?v=fehedawj1DM
How to Make the Best Cheap Hot Cocoa Possible
youtu.be/7M105LuTJvo
Credits:
Executive Producers:
George Zaidan
Hilary Hudson
Producers:
Elaine Seward
Writer/Host:
Samantha Jones, PhD
Scientific consultants:
Agustin G. Asuero, PhD
David Craik, PhD
Lelia Duman, PhD
Edward Gilding, PhD
Brianne Raccor, PhD
Noelia Tena Pajuelo, PhD
Sources:
Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine
ncbi.nlm.nih.gov/pmc/articles/PMC6546959
State of the arts of anthocyanins: antioxidant activity, sources, bioavailability and therapeutic effect on human health doi.org/10.3390/antiox9050451
Anthocyanin Pigments: Importance, Sample Preparation and Extraction
intechopen.com/books/phenolic-compounds-natural-sources-importance-and-applications/anthocyanin-pigments-importance-sample-preparation-and-extraction
Modification and Stabilization of Anthocyanins
researchgate.net/publication/281085420_Modification_and_Stabilization_of_Anthocyanins
A Commercial Potential Blue Pea (Clitoria ternatea L.) Flower Extract Incorporated Beverage Having Functional Properties
ncbi.nlm.nih.gov/pmc/articles/PMC6545798
Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: a randomized crossover trial
ncbi.nlm.nih.gov/pmc/articles/PMC5759795
Inhibitory effect of Clitoria ternatea flower petal extract on fructose-induced protein glycation and oxidation-dependent damages to albumin in vitro
ncbi.nlm.nih.gov/pmc/articles/PMC4337202
The Colour Degradation of Anthocyanin-Rich Extract From Butterfly Pea (Clitoria Ternatea L.) Petal in Various Solvents at pH 7
pubmed.ncbi.nlm.nih.gov/28301948
Butterfly Pea (Clitoria Ternatea) Extract as a Green Analytical Tool for Selective Colorimetric Detection of Bisulphate (HSO 4-) Ion in Aqueous Medium
pubmed.ncbi.nlm.nih.gov/32334326
Butterfly Pea Flower
atlasobscura.com/foods/butterfly-pea-flower#:~:text=When%20it%20comes%20to%20the,time%20into%20a%20vibrant%20magenta.
Towards Green Titration: Batchwise Titration With Reusable Solid Sorbed Indicators
pubmed.ncbi.nlm.nih.gov/30344207
Anthocyanins: naturally occurring fruit pigments with functional properties
http://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1557
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
ncbi.nlm.nih.gov/pmc/articles/PMC5613902/#:~:text=Anthocyanins%20have%20a%20purple%20hue,at%20a%20lower%20pH%20solution.
Produced by the American Chemical Society. Join the American Chemical Society! http://bit.ly/Join_acsmembership
