In Cured and Ready: Making Pepperoni, presenter Cherry Healey is at a pepperoni factory in Austria. She watches pepperoni go from a mix of meat to the spicy pizza topping. Learn about the process of making pepperoni, and how chemistry comes into play. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Savory Sausages: Cooking Sausages and the Maillard Reaction, presenter Cherry Healey visits the University of Chester to solve the mystery of the best way to cook a sausage. Learn about three different methods, and how the Maillard reaction, a chemical reaction that happens during cooking, impacts each. Which cooking method will come out on top? This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In From Slip to Kiln: How Toilets Are Made, presenter Cherry Healey visits a toilet factory in Staffordshire. Watch the three-day process that each toilet goes through from being shaped to glazed and fired in a kiln. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Blistering Beans: The Science Behind Roasting Coffee Beans, presenter Cherry Healey visits a coffee roaster. Learn about the physical and chemical changes that occur when coffee beans are roasted for differing amounts of time, creating the light, medium, and dark roasts that we see in coffee stores. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Measuring Meltability: The pH of Cheese, presenter Cherry Healey visits a lab at the University of Reading to learn why mozzarella cheese is the most popular cheese when it comes to pizza. Could any other cheese have the right properties to be pizza-worthy? Learn how it all depends on pH, water concentration, and stretchability. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Samosa Snacks: Mixing Up Tasty Treats, presenter Cherry Healey visits a factory that makes delicious Indian samosas. Learn which parts of the process are done by machine and what is done by hand. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Breakfast Hacks: The Science of Common Food Reactions, host Harith Iskander presents some simple science behind everyday breakfast tips. Among these great tips: Why drinking orange juice right after brushing your teeth tastes awful, how to remedy bitter coffee, and even how to tell if an egg is fresh or rotten. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Sympathetic Resonance: The Science Behind Frightening Sounds, host Harith Iskander explores why certain sounds in scary movies can make us feel uneasy. The concept of sympathetic resonance explains that objects vibrate in response to specific frequencies, meaning that when two objects with similar resonant frequencies are close, one can absorb the vibration of the other and begin to vibrate back. This effect creates sounds that can feel haunting or unsettling to the human ear. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Perfect Shuttlecock: Why Geese Are the Key to a Winning Flight, host Harith Iskander explores the fascinating science behind the creation of shuttlecocks used in badminton. Did you know that only feathers from the left wings of geese are used to make shuttlecocks? These feathers are important because they spin clockwise, which helps the shuttlecock fly smoothly. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Exploring Umami and the Science of MSG, host Harith Iskander explores the savory taste known as umami, first discovered by Professor Ikeda in 1909. He isolated glutamate and combined it with salt and water to create monosodium glutamate (MSG). While MSG was once thought to cause negative side effects, scientific investigations have since disproven these claims. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Go Jetters Test a Stormy Weather Invention, the Go Jetters test their invention to tackle stormy weather. They find hailstones inside a cumulonimbus thundercloud. Ubercorn shares funky facts about how hailstones are made and the damage they can do. This video is excerpted from BBC’s Go Jetters, a series that follows the adventures of four international heroes as they travel the globe visiting landmarks and solving environmental problems with Ubercorn, a disco-dancing unicorn.
In Watt’s Needed to Fly? A Pedal Power Test, Jem is building a small plane powered by pedaling, but he needs to generate 350 watts to get it off the ground. After testing with Dr. Brickley, he discovers he can only produce 275 watts. The doctor believes with some training, Jem can increase his wattage and make his flying dream possible! This video is excerpted from BBC’s Bang Goes the Theory, a series that delves into the ways science impacts our lives and shapes the world we experience every day.
In Cured and Ready: Making Pepperoni, presenter Cherry Healey is at a pepperoni factory in Austria. She watches pepperoni go from a mix of meat to the spicy pizza topping. Learn about the process of making pepperoni, and how chemistry comes into play. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Savory Sausages: Cooking Sausages and the Maillard Reaction, presenter Cherry Healey visits the University of Chester to solve the mystery of the best way to cook a sausage. Learn about three different methods, and how the Maillard reaction, a chemical reaction that happens during cooking, impacts each. Which cooking method will come out on top? This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In From Slip to Kiln: How Toilets Are Made, presenter Cherry Healey visits a toilet factory in Staffordshire. Watch the three-day process that each toilet goes through from being shaped to glazed and fired in a kiln. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Blistering Beans: The Science Behind Roasting Coffee Beans, presenter Cherry Healey visits a coffee roaster. Learn about the physical and chemical changes that occur when coffee beans are roasted for differing amounts of time, creating the light, medium, and dark roasts that we see in coffee stores. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Measuring Meltability: The pH of Cheese, presenter Cherry Healey visits a lab at the University of Reading to learn why mozzarella cheese is the most popular cheese when it comes to pizza. Could any other cheese have the right properties to be pizza-worthy? Learn how it all depends on pH, water concentration, and stretchability. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Samosa Snacks: Mixing Up Tasty Treats, presenter Cherry Healey visits a factory that makes delicious Indian samosas. Learn which parts of the process are done by machine and what is done by hand. This video is excerpted from BBC’s Inside the Factory, a series that takes viewers behind the scenes in the factories that make our favorite products.
In Breakfast Hacks: The Science of Common Food Reactions, host Harith Iskander presents some simple science behind everyday breakfast tips. Among these great tips: Why drinking orange juice right after brushing your teeth tastes awful, how to remedy bitter coffee, and even how to tell if an egg is fresh or rotten. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Sympathetic Resonance: The Science Behind Frightening Sounds, host Harith Iskander explores why certain sounds in scary movies can make us feel uneasy. The concept of sympathetic resonance explains that objects vibrate in response to specific frequencies, meaning that when two objects with similar resonant frequencies are close, one can absorb the vibration of the other and begin to vibrate back. This effect creates sounds that can feel haunting or unsettling to the human ear. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Perfect Shuttlecock: Why Geese Are the Key to a Winning Flight, host Harith Iskander explores the fascinating science behind the creation of shuttlecocks used in badminton. Did you know that only feathers from the left wings of geese are used to make shuttlecocks? These feathers are important because they spin clockwise, which helps the shuttlecock fly smoothly. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In Exploring Umami and the Science of MSG, host Harith Iskander explores the savory taste known as umami, first discovered by Professor Ikeda in 1909. He isolated glutamate and combined it with salt and water to create monosodium glutamate (MSG). While MSG was once thought to cause negative side effects, scientific investigations have since disproven these claims. This video is excerpted from BBC’s Got Science?, a science magazine series that explores and explains science in everyday life.
In The Go Jetters Test a Stormy Weather Invention, the Go Jetters test their invention to tackle stormy weather. They find hailstones inside a cumulonimbus thundercloud. Ubercorn shares funky facts about how hailstones are made and the damage they can do. This video is excerpted from BBC’s Go Jetters, a series that follows the adventures of four international heroes as they travel the globe visiting landmarks and solving environmental problems with Ubercorn, a disco-dancing unicorn.
In Watt’s Needed to Fly? A Pedal Power Test, Jem is building a small plane powered by pedaling, but he needs to generate 350 watts to get it off the ground. After testing with Dr. Brickley, he discovers he can only produce 275 watts. The doctor believes with some training, Jem can increase his wattage and make his flying dream possible! This video is excerpted from BBC’s Bang Goes the Theory, a series that delves into the ways science impacts our lives and shapes the world we experience every day.