Video: Have you ever wondered why lobsters (and crabs and shrimp) turn red when they’re cooked? The New England Aquarium’s director of research, Michael Tlusty, shows us his lobster lab and tells us why.
Video: Many of us get allergies this time of the year. Calman Prussin at the National Institute of Health explains why.
Over the summer, I came across natural dyeing and a group of people who were doing it in Brooklyn, New York. It ended up being a video story for my internship at Bytesize Science, American Chemical Society, and The Chemistry of Natural Dyeing just came out this Monday. Watch it here!
Here’s a treat for lobster-lovers: a video from the American Chemical Society featuring the New England Aquarium director of research, Dr. Michael Tlusty, explaining why they turn red when they’re cooked, but also introducing shell disease, a problem that has been troubling lobsters for a while. This was one of the videos that I produced with colleague, Kirk Zamieroski, while I was on internship with the American Chemical Society over the summer.
Video: Watch Professor Bruce Logan from Pennsylvania State University explain how microbial fuel cells, a device that can produce electricity from wastewater, work.
I’m back from a long week of travels filming for Bytesize Science. A colleague, Kirk Zamieroski, and I went up to Boston filming at MIT and the New England Aquarium, then traveled back to Washington DC through New York City and Princeton, New Jersey. If you haven’t yet, check out the video series online at BytesizeScience.com