LabX from the National Academy of Sciences is a public engagement testbed that boldly experiments with a variety of creative - sometimes even unorthodox - approaches designed to reach diverse audiences. We routinely tinker with new ideas and programs but have a particular love of STEM-based games of all kinds, short videos featuring fun people doing cool science things, and showcasing surprising science stories.
It’s kind of hard to learn anything from three high-tempo, interleaving videos. When each video is voiced with poor microphones it gets even worse. Please give yourself time when explaining the concepts, and get some good microphones. And reduce the pace. Just my thoughts.
I like the "pop up video" inspired text boxes; try and utilize more of those to help brand the channel and provide more STEM related info (random facts, molecular structures, diagrams of chemical reactions, etc) without having to burden the chefs while they're cooking : ) (They can either be added in post, or you can make note to mention certain topics in advance, and have them ready to drop in when cued) Keep with it! Great concept, just keep going until you get traction! EDIT: Another useful addition would be "debunking"/ explaining food myths/ characteristics... I.e) it's said that fried food gets oily if the oil is not hot enough when food is introduced; is this just bc of the cooking (and therefore absorption) time as mentioned, or is some different surface chemistry the cause of the change?
I noticed you guys have a few full length episodes of "chemists in the kitchen" available; you should try to edit at least one 'short' from each! (Make it contain some useful info so it stands alone, but "tease"/ link the full length episode to try and get some click-through viewers!) Good luck!
Good enough for a recipe, but if it's coming from STEM educators (and FOR ppl interested in chemistry/ biology) i would think additional info/ graphics about exactly what's occurring, and the nature of the process would be beneficial. Structures of curds and whey and corresponding properties, the reason they separate at lower pH, etc.
Okay so this was way too much. Three different processes and multiple recipes with no written ingredients or a way to digest wha each of you were doing. Since I make limoncello I could follow the regular recipe. But I would like to know more about the extraction process and timing. There was one paper from Naples University that studied the extraction by withdrawing aliquots at times intervals and evaluate for limonene and other aromatics contains in the lemon skin. This one paper indicated that after 5 days no more extraction occurred. Further, it was determined that after adding the simple syrup, a maturation (enhancIng flavor) did occur. The grappa episode was spoken way to fast and did not encourage consideration of th process. This is unfortunate because understanding the process is crucial to being able to creating on your own.
This was an invite only event, but our friends at The Science & Entertainment Exchange do lots of cool stuff in LA and online. You can sign up for their mailing list at scienceandentertainmentexchange.org/contact-us/
Need more science. Why do we need to add the acid? What type of panckake mix should we use. Other wise ok. Also how do we do multiples of these so that we can serve our family of 5 all at once?
I was excited to see what each one of you had to say, but it was kind a hard for me as a beginner to follow your video with all three of you Just a thought, maybe one of you at a time on a video would be really great However, I do appreciate all of your information. All of you shared. Thank you so much.
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