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00;05:41
What's so special about the sea urchin? Watch and listen as urchin researcher Fred Wilt describes the things he and others observe under the microscope.

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.

00:26:48
This full-length podcast gives you the full flavor of our Summer Institute. Our staff will tell you about our special month-long Institute, which offers a rich mix of hands-on activities based on Exploratorium exhibits, in-depth content discussions, classroom materials and activities, and machine shop experience. In this podcast, teacher participants tell you what they think about the Summer Institute and how it affected them.

00:11:17
If you’re in a rush, this truncated version will give you information about our Summer Institute, but with less commentary from staff and participants than the full version.

00:34:10
A series of sometimes fiery demonstrations shows what the pressure and composition of Venus’s atmosphere are like. This program was presented in conjunction with the Exploratorium’s webcast of the 2004 transit of Venus.

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.

0:54:40
Join the Live@ Exploratorium Webcast crew as we investigate the sugary world of candy. In our studio, Exploratorium chef Michael Rothberg turns the heat up on sugar to show us the different stages of caramelization, making a simple caramel sauce and pralines in the process. Join a tour of the Jelly Belly jelly bean factory in Fairfield, CA.

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?

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.

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.