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.* *We need your help with this last step. 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 You might also like other Reactions videos: How supercritical fluids give you decaf coffee:    • how supercritical fluids give you dec...   Some non-alcoholic spirits contain alcohol:    • some non-alcoholic spirits contain al...   How Do They Make Maple Syrup? https://www.youtube.com/watch?v=nSRCDiKMEJc Did the Chemical Building Blocks of Life Form in Space? https://www.youtube.com/watch?v=Jh_O5JP10aQ What Do Electrolytes Actually Do? https://www.youtube.com/watch?v=xhLHtuZ3VOI How is Whiskey Made? A Deeper Dive Into Distilling: https://www.youtube.com/watch?v=a1IruS1bKN8 Credits: Executive Producer: Matthew Radcliff Producers: Elaine Seward 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 Reactions is a production of the American Chemical Society. © 2024 American Chemical Society. All rights reserved. Sources: https://docs.google.com/document/d/1gOrurrBuDhT2h6jvFnDNkXHXaBqOgCtlTNF-NXlRjGI/edit?usp=sharing