"Ocean Babies on Acid" focuses on an experiment that Stephen Palumbi and UC Davis marine biologist Eric Sanford are doing to study the effects of ocean acidification on sea urchin larvae off the California and Oregon coasts.
Pain is the most common reason for trips to the doctor's office. So it makes sense that pain treatment is a huge part of our health care system, costing more than $100 billion dollars a year. But how exactly pain works is still a mystery in many ways. As Lauren Sommer reports, some researchers are trying to understand it better by looking at a very unusual creature.
Exploratorium Staff Scientist Julie Yu changes and manipulates the physical and chemical properties of plastic bottles by exposing them to heat. This is how plastic bags and bottles can be recycled and used over and over again.
I know cola isn’t good for me, but now I’m thinking the plastic bottle is even worse.
Post on May 24, 2011 by Chris Bauer
Cheese. It comes in more than 2,000 varieties — hard, soft, fresh and aged – and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.
Watch this QUEST web extra to learn how "terroir" – or the characteristics of a specific region such as its climate, soil and topography – indelibly influences the production of award-winning, artisan cheese.
What is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.
A Bay Area biochemist has found a new strain of bacteria living in the briny shores of Mono Lake that can not only eat arsenic, a substance highly toxic to most organisms, but thrive on it.
Post on Dec 02, 2010 by Sheraz Sadiq