Browsing 300 - 310 results of 469 webcasts
Dr. Bruce Stillman is the Director of Cold Spring Harbor Laboratory, a position he inherited from James Watson in 1994. He continues his own research at the lab on DNA replication. In this program, Dr. Stillman describes the unique culture of science at CSHL, explores future directions of research, and tells us what he learned as an administrator for Dr. Watson. Dr. Walter Gilbert, a physicist who turned to molecular biology in 1960, won the Nobel prize in chemistry in 1980 for determining the base sequences of DNA. His recent research has concentrated on the structure of genes and the evolution of DNA sequences. In this Webcast, Dr Gilbert tells us how physicists have helped drive discoveries in molecular biology, and the relationship between private and university research efforts. Dr. Sydney Brenner won the Nobel prize in physiology or medicine in 2002 for his work with the tiny nematode, C. elegans. Dr. Brenner recruited the one-millimeter worm in the early sixties as the ideal model organism to study cell differentiation and organ development. In this program, he describes how new model organisms are established for studying basic physiology, recounts his reaction to seeing Watson and Crick's DNA model for the first time, and offers advice to young scientists just starting out. Dr. Jan Witkowski, Executive Director of the Banbury Center of Cold Spring Harbor, talks with us about the purpose of scientific meetings, about science as a social endeavor, and about some of the interesting people, events, and science stories that we can look forward to during the Biology of DNA meeting, which he coorganized with Dr. David Stewart, Director of Meetings and Courses at CSHL. Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut? Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes. Learn how sparkling wine is made, what makes it different from still wine, and where all those little bubbles come from! We reveal how to open a bottle without touching the cork, as well as the best way to keep the bubbles in the bubbly. Join our special guests, Stanford chemistry professor Dick Zare, and French enologist Michel Salgues, winemaker at Roederer Estates in California, as we explore the science of tiny bubbles. Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden? Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking. Our team of middle school students from the Aim High program investigates new technologies that use our unique physical traits as tools for identification. Eye-D explores the possibilities of retinal scans.