유전자 변형 식품과 바이러스성 동영상에 대한 오해 바로잡기

### 바이러스성 음식 동영상 폭로하기: 무엇이 진짜이고 무엇이 가짜인가?
* 🍏 이 토론은 **플로리다에서 일 년 내내 자라도록 설계된 유전자 변형 사과**로 시작하여 AI가 생성하는 콘텐츠 속에서 이러한 혁신의 신뢰성에 대한 의문을 제기합니다.
* 🎥 이 사과를 소개하는 동영상에 대한 회의론은 **현재의 AI 기술이 복잡한 프롬프트에 어려움을 겪고 종종 낮은 품질의 결과**를 생성한다는 점을 지적하면서 AI가 생성한 동영상과 비교하는 것으로 이어집니다.
* 🔍 진짜 콘텐츠와 가짜 콘텐츠를 구별하기 위해 업로더의 채널을 조사하면 **일부 소스는 진지하게 받아들이지 말아야 할 코믹한 내용**이라는 것을 알 수 있습니다.
* 🍦 아이스크림과 관련된 동영상에 대한 한 시청자의 문의가 **달걀노른자를 유화제로 사용한 실험**으로 이어져 놀랍도록 맛있지만 지저분한 결과를 초래합니다.
* 🍿 또 다른 실험에서는 **팝콘으로 크래커를 만드는 시도**를 통해 비현실적인 영상 묘사와 비교하여 실제 제작 과정의 복잡성을 보여줍니다.
* 📰 Ground News는 여러 언론사가 같은 기사를 어떻게 보도하는지 비교할 수 있는 플랫폼을 제공하여 **잠재적인 편향성**을 보여주는 등 뉴스 소스 검증의 중요성이 강조되고 있습니다.
* 🔍 식초에 마늘을 넣은 추가 실험 결과, 원래 동영상은 결과를 과장했지만 실제로는 **실제 반응이 있었으며 신중한 실험의 필요성**을 강조했습니다.
* ☕ 이 세그먼트는 **휘핑 커피의 과학적 원리**를 설명하고 특정 성분이 거품을 안정화시키는 방법을 설명하며 **바이럴 트렌드에서 사실과 허구를 구분하는 주제**를 강조하며 마무리합니다.

유전자 변형 사과는 식량 생산량을 늘릴 수 있지만, 진위 여부와 안전성에 대한 우려는 여전히 남아 있습니다.

This is a genetically modified apple. You've sent me a bunch of videos to debunk, so let's get straight to it with this one. Alex asks, "Is this how genetically modified food works? I can't trust things anymore due to AI, so I don't know if this is real or not?" Yep, an apple; it's been

modified to grow in Florida year-round rather than just seasonally further north. It tastes exactly the same, and I'm all for increasing food production, but it gives me a creepy feeling, like, should we be doing this? I don't know. What do you think? That video doesn't look real to me, but it

also doesn't look like it was generated using AI. I agree; there are a whole bunch of AI-generated fake videos going around on social media at the moment, and some of them are more realistic-looking than others. But if I go to a free AI video-generating website and ask it to make a video of an apple

that has an orange peel on the outside instead of apple skin, it seems to struggle with the complexity of that prompt. I did try and rewrite multiple different prompts, and it still did not get close to what we were after. And it can only generate 5-second, low-quality clips. I even ended

up paying for the premium version, which can do 10-second clips, and the results speak for themselves. And this is supposed to be one of the best AI video generators that are available at the moment. So if it wasn't done using AI, how was the video made? Well, if I had to guess, I'd say they probably

did it like this: To make this video, I just scooped the flesh out of an orange, added some glue to the outside skin of the apple, and put it inside and left it to dry. I know the orange looks whole, but if I turn it over, you can see that it's not. At the start of the clip, I rolled a whole orange onto

the board, then paused, swapped it out, and just added a cut in the video so your mind assumes that what you're seeing is a whole orange. So if people are going to such great effort to make fake content, how do you know what's real? Well, one thing you can do is look up the channel name

of the person who uploaded it. In this case, a quick Google search would have told you that the channel is a comedy channel, which is something that's a bit more obvious in their long-form videos but can be a bit lost on Shorts if you're not familiar with the channel already. Next, Elina sent in this

one... Elena wants to know, was that real? Why did they add egg, and why was the ice cream not all around the container? Which is a really good question. But starting with the egg question: egg yolks are a really common ingredient in homemade ice cream because they're an emulsifier; they help

keep the ice cream creamy, and you don't get as many of those icy ice crystals in it, so it makes for a better ice cream. Typically, you would just use egg yolks; they used whole eggs, so I'll do the same in this one, but I'm going to first of all heat that up with the cream and the sugar

and make sure it's hot enough to cook the egg so that we have a safer product. And then, because I'm not that familiar with cars and I have no idea how they only got one wheel to spin without any of the others spinning—I think that would just come off the jack—but because of that, I'm going to get Dave

to do it instead of me. So, what do you want me to do? Can you test the hack in the video for us? Okay. All right, step one: it's just squashed. Okay, next step... What? What? Why is he strapping it to his car wheel? That is ridiculous! The car will come off

The jack, it'll smash into a fence! This is crazy! Imagine telling your insurance company, "Oh yeah, no, it's just an accident that happened while I was making ice cream with my car... not doing it." I need to find another way. All right, a bit of wood, barrel, bucket, and switch it on.

All right, it's been half an hour. Let's see if it worked. And get the lid off. You're right, Elena, it is interesting that the ice cream isn't down the bottom; it's everywhere! Fact: everywhere! Spoon! Got my ice cream cone. I'm ready; the expectation is

palpable. It's a bit gooey inside. I don't know if you can see that, but it's a bit, uh, it's a bit drippy, but we have something on the top sort of resembling something. I'm going to say, kind of ice cream. Let's have a

taste. It's pretty good, actually. I surprised myself. Next, Bec sent in this one... That looks like a store-bought cracker. I'm fairly certain this is fake, but let's follow the recipe to see what actually happens.

You end up with popcorn that is very burnt at the bottom and slightly squished, even if I get popcorn that's already been popped so it doesn't burn, and add a lid and then another ring so that we can apply more pressure, and I stand on it, which is not hygienic, I know, but I can then squash it

into a cracker, sort of! It's very fragile and just falls apart. And that is because this is not how those crackers are made. You need a special piece of machinery, and you need to take some corn or some rice and you soak it in water first so that it's moist, and then a small amount is pushed into

the mold, and then it is squashed before popping,
and then the top lifts up a little to allow room for it to puff, and the heat and the pressure makes it puff into a cracker. And then, further down the production line, they add flavors to it. So that video was totally fake. It is getting harder to

tell what is real online. If you do check the actual channel source and see, do they normally upload stuff that is fake? That can help. The same goes for the news, and that's why today's sponsor, Ground News, exists to help us find sources that stick to the facts. Created by a former NASA

engineer, Ground News gathers stories from over 50,000 sources worldwide so that you can see how different outlets cover the same story. For example, this story was covered by 232 sources, and if we look at the bias distribution, this one was pretty equally reported. If we read the headlines

though, this one says, "Trump supporters decry death of Peanut the squirrel as government overreach." It's from a low factuality, far-right source, but if we scroll down to a higher factuality, centrist source, it puts it as, "Orphaned squirrel who became a social media star euthanized after being seized

from home." So very different headlines. And if you go to the blind spot feed, it shows you all of the stories that were reported, majority by only one side of the political spectrum. Go to ground.news/howtocook to get 50% off the Vantage plan—unlimited features—and see both sides of the

story, not just what the algorithm shows you. Next, lots of people sent in clips like this: that is not how you make crackled glass. It is true that glassblowers do dunk hot glass into water in order to make it crackle, but then they put it back into the hot furnace

and reheat it and put it back into a mold so that
they can close all of the gaps so that it's strong
and secure. Some flat crackled glass is made by
having three layers of glass and shattering just
the middle one, but dunking a hot wine glass into
cold water is just going to end up with a brittle

mess, or a broken glass, or maybe even injuries.
These sort of videos come under 'rage bait.' They
do something dumb like this that I think even
they know is not good, but they're doing it in
order to get people's emotions and anger boiling
so that people comment, and that higher engagement

rate means that the videos get recommended more
and get more views, and then because you get one
with more views, other people copy that idea and
they also get lots of views, and it's just this
terrible cycle. On a more positive note, Dave and
I are doing a meet-and-greet authors talk at Knox

Library very shortly, which is in Melbourne,
Victoria. If you're not familiar with it, I'll
put a link below with all the details.
I love meeting you guys, so do come out—you do need to register; it's free, but there
are limited places because it's a smaller venue

so make sure you register below for that one.
Next, King of Cats wants to know, "Is this real?" Let's try it... rub the garlic with some
salt for quite a while, and I'm going to put
these into a few different sterilized jars so
that we can do some experiments. This one I'm

filling with room-temperature white vinegar,
this one is hot white vinegar, and this one
is hot rice wine vinegar, like they used in
their video. The next day, none of them were
turning green at all, so I followed a different
recipe that said to rub the garlic with salt

and then let it sit for 30 minutes, then rinse off that salt and boil up a mixture of white vinegar, sugar, water, and salt. That way, you can better control the amount of salt that you get in your jars and the flavor. For the last jar, I used a different type of garlic that had more of a

reddish skin; the others were all white and papery on the outside. Okay, so now let's put these on a time lapse and see what happens. Keep in mind that those last two are a whole day behind the first three jars. I left this time lapse running for 3 days. The acid in the vinegar helps break

down the cell walls in the garlic, releasing some of the amino acids, which then react to form blue and yellow pigments, which combine to give us the green color that we see. From our experiment, the white vinegar seemed to be more effective than the rice wine vinegar, and some types of garlic seem

to be less reactive than others, possibly due to the different amounts of amino acids in different types of garlic. But overall, this one is true, not fake. However, in their video, theirs did look a lot more bright green than mine came out, and that could be due again to different types of garlic, or

maybe they left it for longer than they said they did, or perhaps they just upped the saturation on their video. Next, Nalene wants to know, "Please, please, pretty please, is this real?" It sounds to me like you really want it to be real, so let's try it: three eggs, half a cup of milk, agave syrup,

cinnamon. Whisk it together, soak the rice paper in it, and then stack up three layers of rice paper, add chocolate, and wrap it up like a present. Pop that in the air fryer at 180°C until it's golden. Look at that! Break it in half... and my chocolate is overcooked!

really disappointing. So then I tried less bake time than the recipe said, and it just wasn't crispy on the outside, and the chocolate inside was still overcooked. I also tried drying the rice paper and stacking the chocolate so it was a bit more protected from the heat, and it's

still overcooked. So then I rewatched the original recipe and discovered that he used 75g of chocolate, which was nearly double what I was using, so I tried it one more time, put it in at a hotter temperature for less time, and finally, we got a crispy outside and a melted

chocolate inside. Gluten-free treat. Gluten-free, hmm, all right. I mean, it looks quite yummy. Wow, went all over me! It's been like a spring roll stuffed with chocolate. The pastry is quite crunchy, like, um, but chewy at the same time. It was pretty good.

I don't mind the crispy outside; I give it a thumbs up for sure, a chocolatey thumbs up. Next, one of my subscribers wants to know why does coffee whip? This recipe was huge a few years ago during lockdown, so this whipped coffee stuff has been all over the internet; everyone's doing

it. Start by adding 2 tablespoons of instant coffee to a bowl along with 2 tablespoons of sugar and 2 tablespoons of boiling water... and now we're just going to beat this until it gets foamy... It's called dalgona coffee. Dalgona... what does dalgona even mean?

The simple combination of instant coffee, sugar, and water does whip up to make a very stable foam. There are other things that you're already familiar with that whip up to make a stable foam, things like egg whites. When you whip them with sugar, you get this really thick foam. Egg whites are

quite thick to start with, and they contain lots of protein, which helps surround those air bubbles and make it stable. The liquid from a can of cannellini beans contains some of the same proteins that you find in egg whites, and that's why, if you whip that with a beater, you

will also get a foam. It's not quite as stable as the egg whites, but it whips pretty well. But most liquids, like this apple juice, are very thin and watery in consistency and don't contain any protein, and if you whip them up, they might make frothy bubbles, but all those bubbles very quickly pop

and the foam disappears. If you want it to last longer, you're going to need to add something to it that will stabilize those bubbles. For example, if I take some bloomed gelatin and melt that in

the microwave with a little bit of the juice, and then add that gelatin into the apple juice and

whip it up again. Now you can see I'm getting a lot more bubbles than I did before, and this foam is much more stable. To make a stable foam, ideally you need two things: one, the liquid needs to be thick or viscous, a bit like the consistency of an egg white; and two, you need something to stabilize

those bubbles and stop them from popping. Naturally, coffee contains some different gums which, when concentrated like they are in instant coffee, they do both of the functions that we need; they thicken the mixture and they stabilize the bubbles. Thanks to all our patrons. Make it a great

week, and we'll see you on Friday. In the meantime, go make yourself some treadmill ice cream. Mmm 😊

Debunking Crackle Glass, 5-Min Craft Ice Cream, GMO oranges | How To Cook That Ann Reardon

How To Cook That

유전자 조작 애플 동영상 반박하기

한 시청자가 유전자 변형 사과를 보여주는 동영상의 진위 여부에 의문을 제기합니다.

사과는 플로리다에서 일 년 내내 자랄 수 있도록 개량되었습니다.

크리에이터는 AI 동영상 생성 기능을 테스트하고 한계를 발견합니다.

프리미엄 AI 동영상 생성기조차도 복잡한 프롬프트와 짧은 클립 길이로 인해 어려움을 겪습니다.

동영상의 제작 방법은 사과 안의 오렌지를 사용하여 설명합니다.

이 동영상은 편집 기술을 사용하여 오렌지가 통째로 있는 것처럼 보이게 합니다.

홈메이드 아이스크림 동영상 분석하기

한 시청자가 홈메이드 아이스크림 동영상의 진위 여부에 의문을 제기합니다.

달걀 노른자는 홈메이드 아이스크림의 유화제로 사용됩니다.

제작자는 안전한 달걀 요리를 강조하며 아이스크림 레시피를 재현합니다.

크리에이터가 영상에 소개된 아이스크림 제조 방법을 시도하다가 어려움을 겪게 됩니다.

동영상에서 자동차 바퀴를 사용하는 방식은 안전하지 않고 비현실적인 것으로 간주됩니다.

다른 방법이 사용되어 아이스크림이 용기 전체에 퍼지게 됩니다.

크래커 만들기 동영상 반박하기

한 시청자가 팝콘으로 크래커를 만드는 방법을 보여주는 동영상의 진위 여부에 의문을 제기합니다.

제작자가 레시피를 시도한 결과 제품이 타거나 깨지기 쉽습니다.

실제 크래커를 만드는 과정에는 특수 기계와 옥수수 또는 쌀을 불려서 만드는 과정이 포함됩니다.

해당 동영상은 비현실적인 방법으로 제작되었기 때문에 가짜로 간주됩니다.

신뢰할 수 있는 온라인 정보 출처 식별

온라인에서 실제 정보를 식별하는 것이 어렵다는 점이 강조됩니다.

지상 뉴스는 다양한 출처의 뉴스 보도를 비교할 수 있는 도구로 도입되었습니다.

이 예는 서로 다른 출처가 동일한 이야기를 다양한 편견으로 전달하는 방법을 보여줍니다.

지상 뉴스는 알고리즘 필터링을 넘어 사용자가 기사의 양면을 모두 볼 수 있도록 도와줍니다.

금이 간 유리 제작을 시연하는 동영상을 분석합니다.

표시된 방법은 안전하지 않으며 유리가 깨지거나 부상을 입을 수 있습니다.

이러한 동영상은 '분노 미끼'로 분류되며, 분노를 유발하여 참여를 유도하는 것을 목표로 합니다.

예정된 저자 강연이 발표됩니다.

식초를 사용하여 마늘을 녹색으로 바꾸는 실험이 수행됩니다.

다양한 식초 종류와 마늘 품종을 테스트합니다.

소금을 조절하여 수정된 레시피가 사용됩니다.

실험 결과 식초의 산이 마늘 세포벽을 분해하여 녹색을 만드는 아미노산을 방출하는 것으로 나타났습니다.

라이스페이퍼 초콜릿 간식 레시피 테스트

한 시청자가 라이스페이퍼 초콜릿 간식 레시피의 인증을 요청합니다.

처음 시도하면 초콜릿이 너무 익게 됩니다.

베이킹 시간과 초콜릿 양을 조정할 수 있습니다.

시도가 성공하면 겉은 바삭하고 속은 녹은 초콜릿이 만들어집니다.

최종 제품은 바삭하고 쫄깃한 간식으로 묘사됩니다.

한 시청자가 커피가 거품이 생기는 이유를 묻습니다.

달고나 커피가 만들어지는 과정을 보여줍니다.

거품을 안정화시키는 단백질의 역할은 달걀흰자를 예로 들어 설명합니다.

카넬리니 콩 액체의 단백질 함량은 달걀 흰자위와 비교됩니다.

안정적인 거품을 위한 농축 및 안정화의 필요성에 대해 논의합니다.

젤라틴은 사과 주스 거품을 안정화시키는 데 사용됩니다.