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00:03:16
Dr. John Barnes, Station Manager of NOAA's Mauna Loa Observatory, shares the history of Charles Keeling's pioneering carbon dioxide measurements, which have been taken continually at Mauna Loa since 1958.

00:03:50
You've probably heard about the Texas-sized island of plastic trash swirling in the center of the Pacific Ocean. But did you know we have our own pockets of floating trash right here in San Francisco Bay? Join us on a trash safari with Sealife Convervation—a research and education group studying the volume, distribution, and sources of trash in the San Francisco and Monterey Bays.

00:04:08
TI staff educator Eric Muller shows me how to carbonate my tongue. Blech!

00:06:37
Smashcast visited the Exploratorium on Saturday, April 18th, to work on the Ice Stories project and meet four Antarctic scientists.

00:10:47
We tour the NOAA Atmospheric Research Observatory at the South Pole where scientists are monitoring carbon dioxide levels, CFCs, solar radiation, and the ozone hole.

00:16:25
Join Exploratorium staff as they give the quick answers to the most frequently asked questions about global warming: What is a "tipping point"? What are carbon credits? What is carbon neutral? What can I do? What can my kid do?

00:09:55
More quick answers to the most frequently asked questions about global warming.

00:43:30
Julia Child and physicist Philip Morrison once cooked up (and sampled) "primordial soup," a mixture of ingredients said to be the materials from which life sprang on Earth. How accurate is this notion? David Deamer studies how some molecules self-assemble into order, and has developed new theories about how life evolved from components on Earth. We’ll talk with him, do hands-on experiments, and watch vintage footage of Julia Child tasting the soup. Guests: David Deamer, Director, UC Berkeley SETI Program, and Karen Kalumuk, Exploratorium staff scientist.

00:55:27
Watch as Exploratorium staff and local teachers compete for the title of Iron Science Teacher. Each contestant has 10 minutes to make a science lesson out of a secret ingredient. In this special Halloween edition, today's secret ingredient is: Plastic Bags!

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.