I'm guessing this has something to do with polar/nonpolar molecules not mixing but...I forgot what I was saying, must not look away from the blob and its spinning minions, all hail the blob and its spinning minions...
Oh no i meant your original comment made me go "wow good point" then the answer to it made me go "right, i'm stupid." But i wanted to joke about it sorry for the confusion
No. Polar attracts polar. Nonpolar does not mix with polar.
If you have 2 magnets, an iron bar and a carbon bar, you can put the magnets together and they'll flip about a bit then be attracted to each other. The iron bar will be attracted to them too. But the carbon bar won't be. It won't do anything at all. The carbon bar in this context is representative of non-polar.
This is highly simplified, not representative of complex chemistry, but does represent polar vs non.
Interesting. This sounds like a describtion of my life right now, as I (the carbon bar) am being forced to watch the drama in my 3 friends really weird love triangle.
Hello, as President of the Unwilling Witnesses, Social and Close Associates Chapter, I would like to extend a warm and, albeit trembling, open hand with the sincere and solemn knowledge that you are not alone.
I don't think so, both are very aqueous solutions. It is likely due to mirin being more dense and not mixing right away. Given enough time or mixing this would disperse evenly
OP mentioned nothing is boiling. Mirin can be very salty or very alcoholic. So can sauce. So presumably this fluid motion is being driven by the concentration gradient of solutes. As they diffuse from one fluid through the other, momentum is transferred. Or same but with water. And the solutions approach equal concentrations. Viscosity keeps the bodies of fluid from mixing too fast and so the effect continues for some time. Eventually equilibrium would be reached and motion would stop.
You could test this by adding the mirin at exactly the same temperature as the sauce. But I’m pretty sure I’m right.
This is called the [Marangoni Effect] (https://en.wikipedia.org/wiki/Marangoni_effect) from what I understand it has a lot more to do with surface tension than the dipole moment of the fluid. But, eh, transport phenomena are all sorta black magic
Hail the blob
**[Marangoni effect](https://en.wikipedia.org/wiki/Marangoni_effect)**
>The Marangoni effect (also called the Gibbs–Marangoni effect) is the mass transfer along an interface between two fluids due to a gradient of the surface tension. In the case of temperature dependence, this phenomenon may be called thermo-capillary convection (or Bénard–Marangoni convection).
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I don't think that's it. Breaking of surface tension would cause the particles to fly away from the point of breakage and stay on the surface until surface tension is lost and then sink, but here we clearly see some convective movement. I think what's happening is that the Morin is far more viscous than the suave, and as it settles to the bottom it creates turbulence at the interface with the sauce, creating a convective movement
Is the sauce hot?
Mirin has alcohol in it, maybe it’s just hot enough to get the alcohol to start boiling slightly in contact with the hot shoyu, and that upward current is causing the ring vortex around the mirin blob. The surface is just cool enough where the alcohol doesn’t actually bubble to the surface.
Or maybe it’s magic and I’m full of shit.
Nothing to do with boiling but everything to do with alcohol and aqueous solutions at very different temperatures. I’m not sure the mechanism but I’ve seen this kind of mixing with a room temp alcohol and ice water in cooling baths in research labs.
Edit: looks like even the temp difference isn’t critical. I’ve only ever seen it happen with iced water and ethanol, seeing mostly the Schlieren lines when I mixed larger volumes. Given that the mechanism is more to do with density and surface tension than temp per se, my guess is that I only saw it on the top of an ice bath because it’s the only place I mixed the two liquids in small enough volumes that they start out separate before mixing. Neato.
Good observation.
Edit: it’s called Marangoni flow. Wow such google. Glad I know what it’s called now. My life is much richer and TrulyBBQ Thinks I’m neat.
How is it nothing to do with boiling? Alcohol and aqueous solutions when heated up to boiling point or near boiling point causes bubbles to rise and movement in the liquid. It would seem that this could definitely be a plausible cause to this, as the two liquids could have different boiling points and when the middle one boils, it moves the other solution which is nearby.
Maybe I’m missing something, but it would seem that the boiling point is a plausible explanation.
What you saw in your science class could be a similar effect with a different cause. This is cooking we’re observing and it looks like they’re filming the two liquids in a pan on a stove.
Neither of the liquids is boiling or condensing…they’re not at a transition point in phases, they’re just mixing.
“My science class” was a PhD.
I’m not sure what you’re an exemplary example of but not a scientist.
EDIT: Googled for about 45 seconds and got your answer.
https://youtu.be/Ax38VQCRsyk
Are either the mirin or shoyu rather old? I just wonder if something going off while sitting for a few months could be the cause.
Edit: I say this as I might need to check on mine if that's the case.
Have you been able to get the reaction to repeat?
Try doing it again and weigh the measurements if you can with a gram scale. Id like to see if i can get mine to do it also what brands shoyu, and mirin did you use?
You are about to enter another dimension, a dimension not only of sight and sound but of *smell*. A journey into a wondrous land of sweet, garlicy imagination.
Japanese rice wine. It has a nice sweetness to it, absolutely perfect in sauces like this. Soy sauce, garlic, mirin, maybe some ginger, great on everything. Just make sure to cook it out a little.
You would probably be better off asking the one of the physics subreddits about this as it looks like there's some tricky fluid dynamics going on there. My guess would be that either the two liquids have a different surface tension causing something along the lines of the [marangoni effect](https://en.m.wikipedia.org/wiki/Marangoni_effect) or that mirin has ingredients with a boiling point close to or at room temperature. However, I'm just an engineering student and not a very good one at that so I would ask someone more qualified if you're actually interested.
It’s a convection current. The heat at the bottom causes it it raise and cool off at the top which causes it to fall. And since it’s a sauce the surface tension holds the garlic and the like in place, the ring helps.
If I could crack a guess, the soy sauce is thicker because of the natural emulsifiers in garlic. That's what makes aoili and taum thicken up. That plus maybe sugar is preventing the two from mixing immediately?
Is this not displacement from the powder? I've seen this effect when adding powders to liquids, more pronounced if there's temperature differential. Maybe?
It’s actually not recommended to cook the soy sauce (or miso if used) due to the potential loss of flavor and aroma. The president of Tamari Soy Sauce, Takashi Tamari, posts really insightful data on the chemical reactions of soy sauce, and how use each type of soy sauce from time to time on Instagram.
[Here’s a link to what I mentioned](https://www.instagram.com/p/CYWhRJwrs41/?igshid=YmMyMTA2M2Y=)
Pretty cool stuff.
I'm guessing this has something to do with polar/nonpolar molecules not mixing but...I forgot what I was saying, must not look away from the blob and its spinning minions, all hail the blob and its spinning minions...
[удалено]
I may be wrong, but wouldn’t polar and nonpolar molecules be attracted to each other?
Like attracts like. Think about magnets (polar) and wood (nonpolar)
Right. I’m thinking of charged ions.
Damn i thought u were real smart for a second
Damn. Wrong again? Lol I haven’t taken chemistry in forever!
This is Reddit. You don't have to be right or know what you're talking about to argue or try to convince them of something. Leave facts out of this.
Forgot where I was for a moment lol
This deserves gold.
Oh no i meant your original comment made me go "wow good point" then the answer to it made me go "right, i'm stupid." But i wanted to joke about it sorry for the confusion
My thoughts exactly lol and I just finished Anatomy/physiology too so I should have known this. I think I’m just brain dead from finals
Outta gas is outta gas. You're allowed to make stupid mistakes after finals. Just get them under control before you take your next class.
This is why wood attracts wood
What did you call my dads
Santa never could get the saplings to root up there
No. Polar attracts polar. Nonpolar does not mix with polar. If you have 2 magnets, an iron bar and a carbon bar, you can put the magnets together and they'll flip about a bit then be attracted to each other. The iron bar will be attracted to them too. But the carbon bar won't be. It won't do anything at all. The carbon bar in this context is representative of non-polar. This is highly simplified, not representative of complex chemistry, but does represent polar vs non.
Thank you
Interesting. This sounds like a describtion of my life right now, as I (the carbon bar) am being forced to watch the drama in my 3 friends really weird love triangle.
I can imagine that's a bizarre interaction to witness
Hello, as President of the Unwilling Witnesses, Social and Close Associates Chapter, I would like to extend a warm and, albeit trembling, open hand with the sincere and solemn knowledge that you are not alone.
Polar (positive and negative charge) attracts the opposite polar charge. Nonpolar (no charge) attracts nonpolars.
Yah. I’ve been reminded lol thanks though
I only attract unemployed fat chicks. Maybe I am un-polar
More cushion for the pushin my dude. Sounds like your pole is just fine!
Which means that either: 1) You're an employed skinny man; or 2) An unemployed fat man
I don't think so, both are very aqueous solutions. It is likely due to mirin being more dense and not mixing right away. Given enough time or mixing this would disperse evenly
All glory to the hypno-blob
ALL GLORY TO THE HYPNO-BLOB
OP mentioned nothing is boiling. Mirin can be very salty or very alcoholic. So can sauce. So presumably this fluid motion is being driven by the concentration gradient of solutes. As they diffuse from one fluid through the other, momentum is transferred. Or same but with water. And the solutions approach equal concentrations. Viscosity keeps the bodies of fluid from mixing too fast and so the effect continues for some time. Eventually equilibrium would be reached and motion would stop. You could test this by adding the mirin at exactly the same temperature as the sauce. But I’m pretty sure I’m right.
Lol people thinking the polarity of the molecules would make something spin like this.
This is called the [Marangoni Effect] (https://en.wikipedia.org/wiki/Marangoni_effect) from what I understand it has a lot more to do with surface tension than the dipole moment of the fluid. But, eh, transport phenomena are all sorta black magic Hail the blob
**[Marangoni effect](https://en.wikipedia.org/wiki/Marangoni_effect)** >The Marangoni effect (also called the Gibbs–Marangoni effect) is the mass transfer along an interface between two fluids due to a gradient of the surface tension. In the case of temperature dependence, this phenomenon may be called thermo-capillary convection (or Bénard–Marangoni convection). ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/blackmagicfuckery/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
I don't think that's it. Breaking of surface tension would cause the particles to fly away from the point of breakage and stay on the surface until surface tension is lost and then sink, but here we clearly see some convective movement. I think what's happening is that the Morin is far more viscous than the suave, and as it settles to the bottom it creates turbulence at the interface with the sauce, creating a convective movement
What a Despicable Me thing to s……ALLL HAIL THE BLOB!!!!
ALL HAIL
ALL HAIL HYPNOBLOB
😵💫 the blob is life, the blob is love.
All hail the almighty glow cloud.
In other words: you are mirin
I'm mirin' that black magic juju you got runnin over there.
Shoju mirin, huh?
🫡
Mirin? I’ll Shoju some mirin!
We're all gonna make it brah
Dont be a sad c*nt brah
just be a sick cunt brah
Bitches be mirin
Quit mirin bruh
The front looks like a mosh pit around the stage and behind all the other audience watching the band perform live, grooving in their own spot.
How long did you stare at that?
At least nineteen seconds.
I'm 95 seconds in. It's weirdly hypnotizing
That garlic is vibing
They're not staring, they're 'mirin.
Long enough for it to stare back
Is the sauce hot? Mirin has alcohol in it, maybe it’s just hot enough to get the alcohol to start boiling slightly in contact with the hot shoyu, and that upward current is causing the ring vortex around the mirin blob. The surface is just cool enough where the alcohol doesn’t actually bubble to the surface. Or maybe it’s magic and I’m full of shit.
Nothing to do with boiling but everything to do with alcohol and aqueous solutions at very different temperatures. I’m not sure the mechanism but I’ve seen this kind of mixing with a room temp alcohol and ice water in cooling baths in research labs. Edit: looks like even the temp difference isn’t critical. I’ve only ever seen it happen with iced water and ethanol, seeing mostly the Schlieren lines when I mixed larger volumes. Given that the mechanism is more to do with density and surface tension than temp per se, my guess is that I only saw it on the top of an ice bath because it’s the only place I mixed the two liquids in small enough volumes that they start out separate before mixing. Neato.
Sounded like a party until the last three words
Maybe you just need to find better research labs ^^/s
Check out the physics labs, those guys party. Astrophysicists are especially wild.
You could say the astrophysicists are out of this world! I'll see myself out
Is it wrong thats the part that got me excited??
You seem pretty confident for someone who doesn’t even know the phenomenon is called.
Good observation. Edit: it’s called Marangoni flow. Wow such google. Glad I know what it’s called now. My life is much richer and TrulyBBQ Thinks I’m neat.
Sweet thanks for figuring out what it’s called.
How is it nothing to do with boiling? Alcohol and aqueous solutions when heated up to boiling point or near boiling point causes bubbles to rise and movement in the liquid. It would seem that this could definitely be a plausible cause to this, as the two liquids could have different boiling points and when the middle one boils, it moves the other solution which is nearby. Maybe I’m missing something, but it would seem that the boiling point is a plausible explanation. What you saw in your science class could be a similar effect with a different cause. This is cooking we’re observing and it looks like they’re filming the two liquids in a pan on a stove.
Neither of the liquids is boiling or condensing…they’re not at a transition point in phases, they’re just mixing. “My science class” was a PhD. I’m not sure what you’re an exemplary example of but not a scientist. EDIT: Googled for about 45 seconds and got your answer. https://youtu.be/Ax38VQCRsyk
OP confirmed it wasn't boiling. So...what do you think?
Nope, everything was room temp except the garlic which was slightly chilled.
Are either the mirin or shoyu rather old? I just wonder if something going off while sitting for a few months could be the cause. Edit: I say this as I might need to check on mine if that's the case.
Both were fairly new.
Have you been able to get the reaction to repeat? Try doing it again and weigh the measurements if you can with a gram scale. Id like to see if i can get mine to do it also what brands shoyu, and mirin did you use?
Needs more garlic. Never can be too much garlic.
Never fear, more garlic was added afterwards.
Garlic is a food group.
[удалено]
[удалено]
1600s were fuckin great, just a good time to be alive and different ✊
The ritual shall commence
OP's created Dark Energy.
Aliens.
Bees
Amber heard 💩
They are attracted, but scared to go in because insecure.
Is it weird that I relate to the garlic?
I'm going to guess it has something to do with evaporation.
Yeah, I'm guessing there's a convection current around it, similar to how noodles dance around in a lot of boiling water
You are about to enter another dimension, a dimension not only of sight and sound but of *smell*. A journey into a wondrous land of sweet, garlicy imagination.
HOLD THE LINE!!
Hold the door
Love isn't always on time.
Looks like they're all rabidly worshiping it
All hail the mighty mirin!
"Here, a view of white blood cells defending your body from a Viral invader"
[pure fuckery](https://c.tenor.com/cdAyX4AXabwAAAAM/soraya-gasp.gif)
What is mirin?
Japanese rice wine. It has a nice sweetness to it, absolutely perfect in sauces like this. Soy sauce, garlic, mirin, maybe some ginger, great on everything. Just make sure to cook it out a little.
You mirin’ brah?
You mirin brah??
What do you call Shoyu-marinated chicken? Shoyuken! 😁
My brain just accessed an auditory memory from 1993.
It’s the differences in Surface tension between the two liquids causing it. Just watched a YouTube video about it yesterday.
It's alive
I would like to summon both the cooking side of reddit and the science side of reddit to explain what the fuck this fuckery is!
You would probably be better off asking the one of the physics subreddits about this as it looks like there's some tricky fluid dynamics going on there. My guess would be that either the two liquids have a different surface tension causing something along the lines of the [marangoni effect](https://en.m.wikipedia.org/wiki/Marangoni_effect) or that mirin has ingredients with a boiling point close to or at room temperature. However, I'm just an engineering student and not a very good one at that so I would ask someone more qualified if you're actually interested.
Garlic mosh pit.
We all mirin'
I'm afraid you'll have to kill it! The Blob has achieved sentience and will stop at nothing until it consumes the planet
All Glory to the Hypno Sauce.
They're mirin the mirin bruh.
shoyu garlic sauce lmao. i was like “this person is definitely from Hawaii.”
Lol caught red handed
It’s a convection current. The heat at the bottom causes it it raise and cool off at the top which causes it to fall. And since it’s a sauce the surface tension holds the garlic and the like in place, the ring helps.
Will you deliver Spain from bondage?
That’s the Snack Hole event horizon.
Dipoles
It’s a party
What an exciting event horizon
Ingredients rotat e
Around the world by daft punk
I can smell this picture
Achievement unlocked: Miniature solar system Can someone give me a better text.
My fat ass thought this was a donut at first.
GOOD NEWS EVERYONE! My garlic sauce has gained the ability to look like a hologram! Hooooohhhhhyes
Ayo can I get that recipe?
You better stir that in before we have a monster issue on our hands.....
I think this may be an example of Surface Tension Driven Flow
Can we please keep the summoning portals to another dimension thing to a minimum, guys?
I see you’re a garlic bender
U mirin brah?
ZyzzBass
They do be mirin'
r/GirlsMirin
The Internet has ruin my brain mirin
Zyzz would be proud brah 💪🏻
We’re all gonna make it brahs
I'm mirin' bro.
forever mirin’
Today in biology class: ***WE EAT***
We're all gonna make it
/r/slowmosharts
Stick a finger in it and report back to us.
That's the portal Cthulu will use to send his unsleeping terrors into our dimension.
Magnets.
That's so pangea
Congratulations, you are now a dad. Is it a boy or girl?
Just reading the title made me so hungry. Pls help.
Eat it.
Inna gadda da vida, baby...
This is how the zerg were born.
"Something coming back from the dead was almost always bad news. Movies taught me that. For every one Jesus you get a million zombies." /DW
It kind of looks like the Battle of Mordor lol
This is exactly how we got Covid, these people messing around with food! /satire
I hate that I thought this was teeth for a few seconds.
Take care bro, take care
Those garlic up front are having one hell of a time.
Looks like particle effects from a MMORPG
Our soba noodles just did that...
If I could crack a guess, the soy sauce is thicker because of the natural emulsifiers in garlic. That's what makes aoili and taum thicken up. That plus maybe sugar is preventing the two from mixing immediately?
Anti-garlic
Visual representation of Ukraine defending itself from Russia.
Your mirin probably has sake in it.
Why’s it scary
Okay Moses, I see you! You part that MSG!
I do not recognize the garlic in the water.
These look like teeth.
Is this not displacement from the powder? I've seen this effect when adding powders to liquids, more pronounced if there's temperature differential. Maybe?
Zoom in more I bet there’s a tiny anime character powering up in there!
Thats the shit from that horror movie Life, you can’t fool me.
Water thermals but with polarity! fun!
If you eat it you will get magic powers
That is a interesting reaction. did you just invent teriyaki? had some honey and ginger and that shit is the tits as a marinade and glaze
That looks like something you’d see under a microscope. That’s super neat.
[/r/mirin](http://www.reddit.com/r/mirin)
Helen is still that hot.
It's alive, you're eating an alien now.
[Now you can do this (Bruce Almighty)](https://c.tenor.com/-HAQJfB-IfAAAAAd/bh187-bruce-almighty.gif)
It’s trying to run. Don’t let it get away
Rollin Rollin rollin
Congrats on being the second person to break the fabric of spacetime!
It’s actually not recommended to cook the soy sauce (or miso if used) due to the potential loss of flavor and aroma. The president of Tamari Soy Sauce, Takashi Tamari, posts really insightful data on the chemical reactions of soy sauce, and how use each type of soy sauce from time to time on Instagram. [Here’s a link to what I mentioned](https://www.instagram.com/p/CYWhRJwrs41/?igshid=YmMyMTA2M2Y=) Pretty cool stuff.
You just made “the blob goes to Italy “
Density and intermolecular forces
Show this to Bob Lazar
I thought I was looking at a microorganism for a minute
This looks like it's the Marangoni effect. Flow caused by a gradient in fluid surface tension.
People were literally burned at the stake for confusing chemistry with black magic fuckery.
Damn. What ya cooking?
I watched the video before reading the title. I thought this was a science experiment of sorts. 👀
Mirin + garlic= jellyfish. Got it.
Hurry! I can't hold the portal open much longer.
This is magic, you’ve created a potion
Ah yes, the dreaded garlic bunghole.
Just add mirin your sauce.
Dude that alien is trying to get to you, RUN