How Milk Washing Cocktails Works @ACSReactions

Reactions | How Milk Washing Cocktails Works @ACSReactions | Uploaded 6 months ago | Updated 1 hour ago
Why would you make a cocktail with ~curdled~ milk? Join George as he answers this question by accidentally making the best cocktail he’s ever tasted, thus achieving lasting Internet fame.*

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Correction: 4:03 I’m showing the phosphate groups getting protonated by the acid, but in reality there are some amino acid sidechains (which are not on my drawing) that would get protonated way before the phosphate groups would. The pKa of the first proton to leave on the phosphate group is roughly 2.2, so it actually wouldn’t be protonated at pH 4.6. However, other previously negative amino acid sidechains would get protonated, and the overall charge of the casein glob at the isoelectric point would be zero.

#cocktails
#milkwashing
#breakthrough
#moleculargastronomy
#bartending
#mixology
#espressomartini

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Credits:
Executive Producer:
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Producers:
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Andrew Sobey
Darren Weaver

Writer:
George Zaidan

Host:
George Zaidan

Scientific Consultants:
Leila Duman, Ph.D.
Brianne Raccor, Ph.D.
Cori Running, Ph.D.

Executive in Charge for PBS: Maribel Lopez
Director of Programming for PBS: Gabrielle Ewing
Assistant Director of Programming for PBS: John Campbell

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