Derek, the host, takes on a challenge from Starbucks to liquefy nitrogen from the air. He teams up with Allen, a handy engineer, to build a cryo-cooler and a nitrogen membrane system to isolate nitrogen from the atmosphere. After several trials and adjustments, they successfully produce 99.7% pure nitrogen. They then use the purified nitrogen to create liquid nitrogen, which they use to make homemade ice cream with a smooth texture. Throughout the video, Derek explains the science behind nitrogen, its uses, and its unique properties, such as its inertness and ability to create small bubbles that give coffee a creamy texture.
Here are the key facts extracted from the text:
1. Nitrogen makes up 78% of the atmosphere.
2. The cryo-cooler is a device that can cool air to cryogenic temperatures.
3. The cryo-cooler uses a cylinder of helium and pistons to compress and expand the gas, cooling it down in the process.
4. The cryo-cooler can get down to less than -200°C.
5. Liquid oxygen is paramagnetic, meaning it's attracted to permanent magnets.
6. The nitrogen membrane is selectively permeable, allowing oxygen and carbon dioxide to diffuse out faster than nitrogen.
7. To get the highest purity of nitrogen, a very high pressure and slow flow rate are needed.
8. The team successfully isolated nitrogen from the atmosphere using the nitrogen membrane.
9. The team achieved 99.7% nitrogen purity using the membrane.
10. The team used a dewar to improve insulation and increase the chances of liquefying nitrogen.
11. The team successfully liquefied nitrogen using the cryo-cooler and a smaller flask.
12. Homemade liquid nitrogen can be used to make homemade ice cream.
13. Liquid nitrogen freezes everything so fast that it creates small ice crystals, giving the ice cream a smooth texture.
14. Starbucks generates nitrogen just out of the air, purifies it, and infuses it into their drinks.
15. Nitrogen bubbles are much smaller than carbon dioxide bubbles, giving drinks a creamier texture.
16. Nitrogen is totally inert and doesn't react with drinks, unlike CO2 which reacts with water to create acid.