Category: ANIMALS

For some people, bats are one of the scariest groups of creatures out there. Not for Bert Grantges. He knows that without bats we'd be overrun by bugs, and that would be scarier. He uses basic math like estimation, percents and ratios to track bat population

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Category: ART & MUSIC

Go inside the workshop of Alembic, one of the most influential bass and guitar makers in the business, to see how they rely on precision numbers to craft guitars with the best quality sound and customized fit for each musician.

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Category: ANIMALS

To help save an endangered species like the cheetah, you must start by understanding its behavior. Only the brave need apply for this job, however, because this kind of biological study is up close and personal.

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Category: ART & MUSIC

Elizabeth Cohen tests sound systems for concert halls and theaters.

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Category: DESIGN

To make one design fit on business cards, trucks and buildings, you need to be an expert on the concept of scale. Featured: Trent Fleming, project manager, Sussman, Prejza & Company.

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Category: ENVIRONMENTAL

Creating campsites in the New Mexico wilderness calls for a knowledge of ratios and proportions. Featured: Charlotte Minor, landscape architect, U.S. Forest Service; Tessa Archuletta-Krause, civil engineer, U.S. Forest Service.

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Category: DESIGN

As a professional toy car designer for Mattel's Hot Wheels, Larry Wood uses basic math concepts such as fractions, measurement and scale to create accurate replicas of the coolest cars on the road.

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Category: ART & MUSIC

Understanding fractions is an essential skill for playing drums.

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Category: SPACE SCIENCE

A 1000-day mission and six crew members, each needing four pounds of nutritious and tasty food per day. Variety is a must. That's what Dr. Michele Perchonok and other food science specialists and dieticians at NASA's Johnson Space Center are up against.

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Category: ENVIRONMENTAL

Forest rangers describe some of the techniques used to keep hundreds of thousands of acres of trees healthy. Featured: Arnold Wilson, a forester U.S. Forest Service; Brad Washa, fuel specialist, U.S. Forest Service.

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Category: BUSINESS & COMMERCE

From having the right ingredients on hand for all 300 flavors to keeping the frozen treats at a frosty -30 degrees, the technicians at Ciao Bella Gelato Company have ice cream making down to a science.

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Category: ARCHITECTURE

How do you design a park that is ideal for both people and animals? The landscape architects and engineers at the US Forest Service work with problems like these to create the best parks around the country, and they solve them using math.

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Category: EARTH SCIENCE

A marine biologist studies the jellyfish-like animals living at 3,000 feet below the surface, where it is cold, dark and quiet. Featured: George Matsumoto, marine biologist, Monterey Bay Aquarium Research Institute.

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Category: DESIGN

Building miniature replicas with a full-scale imagination, Greg Jein reproduces every detail of the Star Trek space vessels. Featured: Greg Jein, model maker.

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Category: BUSINESS & COMMERCE

There’s more to running a restaurant than great food. The restaurant business is a perfect training ground for solving problems.

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Category: ENVIRONMENTAL

Each person in the U.S. generates about 25 pounds of garbage a week. That means the nation's population produces nearly two hundred million tons of residential garbage every year. Fortunately, up to 80% of that can actually be recycled....

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Category: SPACE SCIENCE

MIT Professor Dava Newman is working on a new “second skin” space suit that could end the “bunny hop” once and for all. Introduce your students to a woman whose work could dramatically improve space exploration technology.

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Category: SPACE SCIENCE

With solar flares 200,000 miles across releasing the equivalent of all the energy ever produced on the Earth at one time, space weather forecasters will become an important feature on the future news. Featured: Joe Hirmann & Joann Joselyn.

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Category: BUSINESS & COMMERCE

Imagine 100 people coming to dinner. For Chef Dennis Burrage that means creating new and different recipes for a unique dining experience. How does he do it? For one thing, he combines his passion for great food with his background and lover for architect.

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