Robert Koch and his team of scientists identified the germs that cause diphtheria, typhoid, pneumonia, gonorrhea, meningitis, whooping cough, tetanus, plague, leprosy, syphilis, and more—that's some important work! Over a period of 100...

Mesoamericans discovered the cocoa tree more than 2,000 years ago, and chocolate has been popular ever since. The PBS video, part of a series on food science, iexamines cocoa trees, the history of the uses of cocoa, and how people make...

What makes sourdough bread different from other types of bread? An installment of a PBS food science video series explains the science behind fermentation, yeast, bacteria, and their relationship with sourdough bread. It also discusses...

The United States produces more than a billion pounds of cheese every month. The video, part of the PBS food science series, explains the science of making cheese. It introduces cheese makers and their processes. In addition, it...

Everyone knows that termites are bad news for the wooden parts of a home. How do they do it, and how can we stop them? Go inside a termite (literally) to discover the scores of bacteria and protists that help make wood taste good. The...

Cellular respiration takes in food and creates energy in the form of ATP. The video explains both aerobic and anaerobic cellular respiration. Both types begin with glycolysis, which the resource concisely describes.

The process of making yogurt, starting with fresh cow milk, is the subject of a video that focuses on the importance of bacteria and the many different types of bacteria that can be used in yogurt making. 

The Krebs cycle is the focus of a video that shows how ATP, or adenosine triphosphate, is made by the body through the complex processes of glycolysis, the Krebs cycle, and the electron transport chain. 

Just when you thought you had a good grasp of aerobic respiration, in the presence of oxygen, you learn that respiration can occur without oxygen. What?! In the video, learners see how organisms, in the absence of oxygen, can survive...

See chemical formulas and notes written out on a Smart Board as cellular respiration is explained. The role of glucose and the process of glycolysis enter into the conversation, as well as the Kreb's cycle. This resource would work well...

The fungus yeast makes items like bread and beer delicious! See how yeast reproduces and hear what is happening chemically. Use this clip in your introductory college biology classroom.

Video lecture presents an overview of lactic acid fermentation and how organisms like lactobacillus convert pyruvic acid to lactic acid and oxidize NADH to NAD+ in the process. [11:21]

Video tutorial discusses the process of alcohol or ethanol fermentation, including yeast and its role in bread and wine production. [6:22]

The conversion of energy into ATP and then into waste. [14:19]

This lesson will give a general overview of cellular respiration and describe why it is important. It is 3 of 4 in the series titled "Cellular Respiration Introduction."

Sandor Ellix Katz, self-proclaimed "fermentation revivalist" and author of "The Art of Fermentation" (Chelsea Green Publishing, 2012) discusses the two "cultures." [2:14]

Behind every fart (and poop) is an army of gut bacteria undergoing some crazy (and crazy useful) biochemistry. Learn what they have in common with beer brewing, and why we'd want to know about this science anyway. [4:53]

It's all about the SUPER TINY in this episode of Crash Course: History of Science. In it, Hank Green talks about germ theory, John Snow (the other one), pasteurization, and why following our senses isn't always the worst idea. [12:11]