Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: he found that creating the plate's centerpiece--a cube of fried hollandaise sauce--required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish.
Looking for ways to jazz up your party? Patrick Buckley, co-author of The Hungry Scientist Handbook, demonstrates how to make carbonated fruit. Materials required: fruit (the firmer the better), a pressure cooker and a handful of dry ice cubes. Note: This lesson provides a great introduction to another Teachers TalkingScience lesson, Capturing Carbon Dioxide.
Basalt formations off the East Coast of the U.S. could hold a billion of tons of carbon dioxide, according to a new study in the Proceedings of the National Academy of Sciences. Paul Olsen, of Columbia University's Lamont-Doherty Earth Observatory, takes us to a basalt quarry in New Jersey and explains what makes the rock ideal for soaking up emissions. Note: Another Teachers TalkingScience lesson, Sublime Sublimation, makes an excellent introduction to Capturing Carbon Dioxide, and to carbon dioxide itself.
Think oysters are good on the half shell? They may be even better whole. Oysters can restore marine habitats by cleaning water, creating homes for other sea life and preventing coastal erosion. But oyster populations around the world have declined, experts say. Find out how scientists in New York are working to replenish oyster populations in the waters around the city.
Sound is all around us. Everything we hear in our day-to-day lives has a distinctive sound, from the jingling of keys to the tapping of footsteps in a hallway. Sound is created when objects vibrate. These vibrations cause the air around them to vibrate, sending sound waves in various directions. Some objects tend to vibrate at a specific rate. This is known as their resonant frequency. In this activity, students will explore the vibrating nature of sound and how it travels from molecule to molecule.
A crystal is a natural solid made up of a repeated pattern of molecules connected together. Crystals can form through the slow cooling of molten material (gemstones), or when a warm gas such as oxygen cools down (snowflakes), or when a liquid that contains dissolved minerals cools very slowly (salt). In this activity, students will observe various substances and determine whether these substances are crystals based on their physical properties. They will also learn one of the processes for crystal formation and how to create their own crystals by cooling a supersaturated solution.
Nanotechnology is the study of what happens when things get very, very small â€“ only a few atoms in size. The word “nanometer” means one billionth of a meter, perhaps five or six atoms long. At the nanoscale, materials can have very different physical or chemical properties, even though they are the same. In particular, super thin films of material, only a few nanometers thick, can cause interference within light reflecting off them, resulting in beautiful displays of colors.
Some microbes produce different types of gases as a byproduct of their metabolic processes. The microbes in this Science Friday Video released an odorless and flammable gas called methane. The type of gas or gases released by a microbe depends on the species and their metabolic characteristics. In this activity, students will conduct an experiment to observe the metabolic process of yeast by using household ingredients. Students will vary conditions in the yeast’s surrounding environment and observe the amount of gas that the yeast releases
In 1953, Francis Crick and James Watson discovered the structure of the DNA molecule, the double helix. Their discovery led to many developments in the fields of forensic science and biotechnology and in the understanding of heredity and genetic diseases. The two high school seniors featured in this SciFri Vfideo were able to apply DNA extraction for a more practical application: to find out what really is in the food that we eat. In this activity, students will review and discuss the definition, function and importance of DNA.
The human eye may be only about the size of a ping-pong ball, but it is an amazingly complex sensory organ that requires all of its components to function properly in order for a person to have optimal vision. Each part of the eye works together with the others to process light rays into electrical impulses, or messages that are transmitted to the brain. The brain interprets this information and allows us to be aware of our surroundings. Our eyes and brain are able to capture and interpret millions of images a day, shaping our view of the world.