Group 4 General Chemistry Vlog (Script)

Intro:
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Jessa: Hi!!! So, we’re here with the besties. For today’s video, we’ve decided to
cook a traditional filipino food. Since yall know, it’s almost christmas.
Elmarie: Y’all we’re gonna cook shanghai, everyone’s favourite and sweet
gelatin, a very popular dessert here.
Lindsay: That’s right, but before we get right into the video, let me tell you the
reason why we’re doing this. Uhhhh Jessa actually invited us over since her
family’s not really here right now--- *cuts off
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Jessa: Hi guys, so right now, we’re gonna cook shanghai now and make the
dessert.
Elmrie: These are the ingredients.
Jessa: All right, i guess that’s all we need?
Lindsay: Yup that’s all.
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Elmarie: Alright, heat up the skillet.
Lindsay: Jessa, hand me the oil.
Jessa: Tricia, can u give me the spatula.
Tricia: Coming right up.
Mariah: They’re gonna start cooking now, it’s a little crowded in the kitchen.
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Tricia: While they’re cooking the meat and the other thing, we’re gonna
prepare the wrapper and stuff.
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Maraiah: This is easier than i expected.
Tricia: Yeah, you just have to *demonstrates – separate them- like that.
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Lindsay: Uh, so yeah, we’re almost done here-
Elmarie: As u guys can see.
Jessa: Oh, they’re done preparing the wrapper. That’s good.
Mariah: Oh yeah, no sweat.
Tricia: Well that was an easy task.
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Tricia: Hmmm, smells good not gonna lie.
Maraiah: Right, the whole kitchen is- you know-
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Jessa: Alright, now that we’re done cooking and preparing the things we need.
All we’ve gotta do now is- wrap-
Elmarie: Right, wrap the filling around.
Lindsay: Yeah, you get a spoonful of the filling- then just-
Jessa: Roll the wrapper like this- * demonstrates- then boom. You got yourself
a shanghai.
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Lindsay: So this is final product... See, it looks appetising.
Elmarie: And also, you cannot eat or enjoy shanghai without dipping it on a
vinegar with shallots...
Jessa: Wait, let me have taste test.
Jessa: Mhhmm! I’m such a great cook, guys!
Lindsay: Oh really.
Elmarie, Tricia, Maraiah: **Scoffs
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Tricia: How does the activity, cooking a shanghai, relate to Limiting and Excess
Reactant? But first, let us tell you the definition of Limiting Reactant and Excess
Reactant first.
Maraiah: So what is Limiting Reactant? From the word itself “limiting” meaning
the reactant that gets consumed first in a reaction. The limiting reagent is the
reactant that gets completely all used up in a reaction, and thus determines
when the reaction stops. From the activity, the limiting reagent or the
ingredient that got all used up first to make 20 servings of shanghai is the 1
pound of ground pork. And that’s what makes it the limiting reactant.
Lindsay: On the other hand, excess reactant, again from the word “excess”
meaning this is the substance that is not wholly consumed or entirely reacted
in a chemical reaction. The excess reagent or the excess ingredient from the
activity are the wrappers, we had tons of wrapper but since we only needed 20
of them we didn’t use all the wrappers and that’s what makes it the excess
reactant.
Tricia: To sum up everything that’s been stated, the limiting and excess
reactants are the ingredients that were used to make the shanghai. The
limiting reagent is the 1 pound of a ground pork and the excess reagent are the
wrappers. With those ingredients combined all together, we got 20 servings of
shanghai. The amount of product that was formed when the limiting reactant
was fully consumed in a reaction is known as the theoretical yield. Therefore,
the amount of shanghai we just made is what we call the theoretical yield.
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Elmarie: And that ends the video. I hope you guys learned something and had
fun cooking with us.
Jessa: See you next time.
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