Browsing 980 - 990 results of 1153 programs


Origins: Cold Spring Harbor:  Dr. Bruce Stillman (Webcast)
Running Time:
00:26:05
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.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 28, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology

Keywords: scientific processes.science research, jim watson,


Real: 256K  
Origins: Cold Spring Harbor:  Dr. Walter Gilbert (Webcast)
Running Time:
00:25:57
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.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 27, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology

Keywords: sequencing dna, genome project, methods to sequence dna, rapid chemical dna sequencing, putting dna fragments together, reading genes, jim watson, scientific process, molecular biology, applied research, basic research, genetics


Real: 256K  
Origins: Cold Spring Harbor:  Dr. Sydney Brenner (Webcast)
Running Time:
00:24:51
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.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 27, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology

Keywords: history, discovery of dna helix, dna model, dna helix model, genetics, dna structure, genetic mutations, conducting research, problem solving, scientific approach, scientific process, model organsims, research standards, c. elegans,


Real: 256K  
Origins: Cold Spring Harbor:  Dr. Jan Witkowski (Webcast)
Running Time:
00:13:41
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.

Project: Origins: Unwinding DNA at Cold Spring Harbor Laboratory | Browse All

Date: February 26, 2003
Format: Interview
Category: Science in Action
Subject(s): Life Science/Biology

Keywords: biology of dna conference at cold spring harbor laboratory description, meeting dynamics, poster sessions, seminars, scientific communication


Real: 256K  
Science of Cooking:  Breakfast Science: Coffee and Donuts (Webcast)
Running Time:
1:05:53
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?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry

Keywords: coffee, donuts, cooking, food, sugar, frying, coffee roasting, espresso, krispy kreme donut factory, recipes


Real: 225K  1MbpsM  
Windows Media: 225K  659K  
Science of Cooking:  Crusty Science: Bread (Webcast)
Running Time:
0:56:50
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.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History

Keywords: bread, baking, yeast, mold, carol field, william rubel, food, cooking, sourdough, wheat, gluten, recipes


Real: 225K  1M  
Windows Media: 256K  659K  
Science of Cooking:  Sparkling Science: Champagne (Webcast)
Running Time:
00:52:14
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.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry

Keywords: dick zare, bubbles, science of champagne, science of sparkling wine, air pressure, opening a champagne bottle, condensation, fog, gases, carbonation, carbonated beverages, gravity, air resistance, drag force, terminal velocity, surface tension, carbon dioxide, equilibriu


Real: 350K  
Miscellaneous:  Tour a Turkey Farm (Clip)
Running Time:
Take a tour of the Willie Bird turkey farm with manager "Beagle" Brodsky. Find out what it takes to get the turkey onto your Thanksgiving Day table. First aired as part of the Science of Cooking Live Webcast: Talking Turkey.

Project: Miscellaneous | Browse All

Date: December 1, 2002
Format: Interview
Category: Everyday Science
Subject(s): Life Science/Biology

Keywords: turkey, cooking, food, animal, sonoma, willie bird, farm


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Science of Cooking:  Fowl Science: Talking Turkey (Webcast)
Running Time:
1:00:29
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?

Project: Accidental Scientist: Science of Cooking | Browse All

Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry

Keywords: turkey, harold mcgee, cooking, food, thanksgiving, stuffing, meat, heat, temperature, white meat, dark meat, skin, baking, frying, turkey farm

Links: Harold McGee Website

Real: 225K  1M  
Windows Media: 659K  
Science of Cooking:  Turkey: Getting to the Meat of the Matter (Webcast)
Running Time:
1:00:24
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.

Project: Accidental Scientist: Science of Cooking | Browse All

Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry

Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown

Links: Fowl Science: Talking Turkey

Real: 80K  
Windows Media: 256K  
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Gordon and Betty Moore Foundation
Webcasts made possible through the generosity of the Gordon and Betty Moore Foundation, The Jim Clark Endowment for Internet Education, the McBean Family Foundation,.and the Corporation for Educational Networks Initiatives in California (CENIC).

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