WEBVTT

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ANTHONY: There's going to be
some killing happening.

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Killing bacteria.

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[MUSIC PLAYING]

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GUEST SPEAKER: If you've ever
taken antibiotics, you've

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probably swallowed this
molecule, or something like.

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This is penicillin g.

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Today in 5.301, the students
are going to

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split up into teams.

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Each team will react 6-APA,
that's this molecule, with a

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different acyl chloride, making
a different kind of

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penicillin.

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Tomorrow, the teams will test
how good their penicillin

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derivatives are at
killing bacteria.

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Phil hands out the different
acyl chlorides.

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Even though his instructions
are clear--

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PHIL: Anything that has acyl
chloride on it, in the hoods.

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GUEST SPEAKER: Tengfei soon
notices something.

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ANTHONY: Do you smell it?

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LINA: Smells so weird.

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HANSOL: Smells bad.

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ETHAN: It smells like
grilled artichoke.

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LEALIA: Potatoes and death.

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IKE: Like a rotten rose.

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PHIL: Old cabbage
into a juicer.

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JOHN DOLHUN: The acid chlorides

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can be quite dangerous.

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ROO-RA: During lecture today,
he's like, yeah, if you inhale

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too much of this.

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JOHN DOLHUN: If you breath
enough of them and get them

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inside of your system, whoosh.

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ROO-RA: And we were
all like, ugh.

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JASON: I know it's coming
from my hood.

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If that's what you want
me to say, yeah.

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It's coming from my hood.

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I'm sorry that the acetyl
chloride that we're working

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with smells like death.

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JOHN DOLHUN: Woosh.

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GUEST SPEAKER: All the groups
complete the reaction and are

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working out their finished
products.

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DAN: We were seeing the things
precipitating, change color,

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and separate into layers.

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Me and my partner Hansol, we
were doing it fantastically.

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It was going perfectly.

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Until we were right
about to finish.

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And all we were doing was simply
getting the crystals

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out of solution.

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And that's when we really,
really messed up.

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TENGFEI: Did you filter the
sodium sulfate out for

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[INAUDIBLE]?

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DAN: No.

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TENGFEI: What?

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DAN: In the procedure, we
simply skipped the line.

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Skipped the line that
says, filter.

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The product crystallized
into a goop.

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And the drying agent was still
in there in just one large,

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stinky, yellow goop.

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HANSOL: Oh.

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[BLEEP]

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DAN: OK, so how do
we save this?

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PHIL: Now they have to go back
and do another work up and

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extraction.

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TENGFEI: There's no way to get
the sodium sulfate out.

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PHIL: Not out of
the penicillin.

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GUEST SPEAKER: They have
to backtrack and

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redo several steps.

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PHIL: It's going to add another
half hour, hour onto

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their work load.

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DAN: During the process
of reacidification, we

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added too much acid.

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Penicillin hydrolyzed.

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And so the NMR spectrum of
it, we had absolutely no

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penicillin peaks.

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So the 4 and 1/2 hours in the
lab, we ended up with crystals

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of essentially nothing.

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GUEST SPEAKER: Meanwhile, other
groups are doing well.

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IKE: The white stuff
is the crystal.

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That's the product.

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That's exactly what we want.

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PHIL: People have really
good samples.

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LINA: This lab went
really well.

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ANTHONY: Phil said it's going
take 2 and 1/2 hours if you an

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expert chemist.

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And we're on our second
to last step.

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And it's been 2 and 1/2 hours.

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So bam.

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He says he does all of this
in 2 and 1/2 hours.

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Bad Beep.

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But he also said that he
would run a column too.

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LINA: Don't you feel like you're
really learning things

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as you go along?

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IKE: From her.

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She's a monster.

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She's just goes [INAUDIBLE].

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We're the first group
to get done.

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Thank you very much.

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LINA: No, thank you.

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High five.

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IKE: [INAUDIBLE] good partner.

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Yeah.

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GUEST SPEAKER: Everyone's
excited to see whose brand of

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penicillin will be the
best antibiotic.

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Find out next time on 5.301.

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[MUSIC PLAYING]

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