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00:03:24
What is dark energy? Cosmologist Rocky Kolb explains how the South Pole Telescope will help us understand the properties and nature of this mysterious force.

00:26:04
Want to get off the grid but think it’s just too expensive? UCB's Dr. Jeff Grossman explains how nanotechnology may be used to make solar panels cheaper. We’ll also hear from philosopher Patrick Lin of the Nanoethics Group about ethical dilemmas that crop up when we try to improve our lives through nanotechnology.

00:41:16
The South Pole Telescope captured its first light on Feb. 16, 2007! Join Exploratorium host Mary Miller as she talks with scientists at the South Pole and finds out more about life at the Pole.

00:15:00
Mary Miller chats with scientists at the South Pole about the nearly-completed telescope. The satellite connection to the pole deteriorated quickly, and we hope to repeat this program in the near future. Stay tuned for updates!

00:37:45
What's Christmas like at the South Pole? Also learn about the Race Around the World and the installation of the telescope's new receiver.

00:11:46
Join Senior Scientist Paul Doherty as he measures the power used by two lightbulbs--one incandescent and one fluorescent--that make the same amount of light.

00:28:51
Tom Crawford and Jeff McMahon show us a day in the life of a South Pole scientist, then talk about what the telescope will be searching for: dark matter, galaxy clusters, and evidence of the universe expanding.

00:28:45
South Pole scientists Tom Crawford and Jeff McMahon take us on a virtual tour of the South Pole Station, then discuss working in the polar environment.

00:58:11
Watch as the best teachers on the planet battle it out for the title of Iron Science Teacher. In this zany competition teachers will have ten minutes to create a science activity. Tee off with this week’s “secret” ingredient-golf balls!

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?