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
WATCH NOWGo 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.
WATCH NOWTo 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.
WATCH NOWCreating 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.
WATCH NOWAs 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.
WATCH NOWA 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.
WATCH NOWImagine 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? He and his team use math to figure out the right amount of ingredients needed for their recipes.
WATCH NOWForest 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.
WATCH NOWFrom 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.
WATCH NOWA 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.
WATCH NOWBuilding miniature replicas with a full-scale imagination, Greg Jein reproduces every detail of the Star Trek space vessels. Featured: Greg Jein, model maker.
WATCH NOWThere’s more to running a restaurant than great food. The restaurant business is a perfect training ground for solving problems.
WATCH NOWEach 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....
WATCH NOWMIT 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.
WATCH NOWWith 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.
WATCH NOWImagine 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 architecture.
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