Browsing 300 - 310 results of 469 webcasts
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 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 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 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
