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A MIT student recreates Alexander Fleming's discovery of how bread mold kills bacteria. Fleming accidentally discovered that mold secretes the chemical penicillin, and penicillin is mold's secret weapon against bacteria.
(Source: DCMP)
It's the most common food in the world and subject to thousands of years of culinary evolution. It has changed everything from diet to the way civilization has developed. In this episode, Dr. Joe Schwarcz delves into the history and ingredients of bread. Part of the "Science to Go With Dr. Joe Schwarcz" series.
Honey bees make honey from nectar to fuel their flight. They also need pollen for protein. So they trap, brush, and pack it into baskets on their legs to make a special food called bee bread. Part of the "Deep Look" series.
How does yeast make bread grow? The scientists will experiment with the ingredients in bread to discover how this happens. They will also explain why time zones exist. Part of the House of Science Series.
Microorganisms affect everyone. Some are helpful, while others are harmful. Explores pathogenic microorganisms that can cause diseases like sore throats, influenza, tuberculosis, and HIV; decomposer microorganisms that decay rotting plant and animal matter, returning important nutrients back into the soil; and microorganisms that are also being used in the fuel industry to develop new nonpetroleum based products. Overviews food spoilage microorganisms such as mold that can ruin stored food. Explains other bacteria and yeasts are vital to the production of food and drinks like yogurt and bread, along with beer and wine. Examines where they come from and some examples of positive uses relating to many foods we eat.
One of the fifteen parts of the "Farm to Market" series. From breads to pastas, wheat is the basis for many foods we eat. Shows how wheat is grown, harvested, and processed into flour. Takes viewers on field trips to see how different wheat-based products are made at a pasta factory, a bakery, and even a fortune cookie factory.
Breadmaking is both a science and an art. Learn about the science of fermentation and discover how the process of making sourdough bread is unique.
A food science professor discusses the chemistry and physics of food preparation and cooking. She also gives an overview of a food science laboratory and its equipment.
Bulldogs were first bread in the 13th century for the sport of bull-baiting. However, centuries later all of their fighting instincts have been breed out of them. Today, they are a natural charmer and lovable pet.
The roaring '20s marked a decade of unprecedented prosperity. It's no wonder the inventions that defined the 1920s are all about entertainment and convenience. Motion picture and television are two of the greatest inventions since sliced bread - both of which were invented during this time. Other inventions featured include the rocket, the lie detector, and Einstein's refrigerator.
Some things die and decay and others don't. A walk in the park teaches that leaves, logs, and animals are examples of things that decay or rot. An elementary class buries apple, potato, and banana skins, bread, a plastic tray, and an aluminum can. They learn what decays and what will not. Some things that don't decay can be recycled; those that do, enrich the earth.
