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Do you like drinking milk or chatting with your friends? Well, you can enjoy those because of the evolution happened over the past million years, and we are still evolving. Let's find out what will we be like in the future with us!

The paleo diet is becoming more popular, but research suggests its claims aren’t all that scientific. Hosted by: Michael Aranda

Got milk? Fact is, most people don't -- and shouldn't -- because for them, ice cream and milkshakes are basically toxic. So why can some people drink milk and survive? Turns out they're mutants! SciShow explains.

SciShow explains a) why Swiss cheese has holes, b) what Swiss cheese is called in Switzerland and c) what vested interest the U.S. government has in said cheese holes. Seriously, people.

This week, Mister Brown joins Squeaks to answer a bunch more of your questions about the Earth and about our bodies!

Flatulence is a daily phenomenon. In fact, most human beings pass gas 10-20 times a day (yes, that includes you). Where does your bodily gas come from? Purna Kashyap takes us on a journey into the intestines, shedding light on how gas is...

Got milk? Fact is, most people don't -- and shouldn't -- because for them, ice cream and milkshakes are basically toxic. So why can some people drink milk and survive? Turns out they're mutants! SciShow explains.

If you watched a lot of cartoons as a kid, chances are you picked up some common animal stereotypes like "cats love milk!" or "bears can't get enough of that sweet, sweet honey!" What if we told you that everything cartoons taught you is...

Explore gene expression with the Amoeba Sisters, including the fascinating Lac Operon found in bacteria! Learn how genes can be turned "on" and "off" and why this is essential for cellular function.

Got milk? Fact is, most people don't -- and shouldn't -- because for them, ice cream and milkshakes are basically toxic. So why can some people drink milk and survive? Turns out they're mutants! SciShow explains.

Paul Andersen starts with a brief description of enzymes and substrates. He then explains how you can measure the rate of an enzyme mediated reaction. Catalase from yeast is used to break hydrogen peroxide down into water and oxygen. ...

SciShow explains a) why Swiss cheese has holes, b) what Swiss cheese is called in Switzerland and c) what vested interest the U.S. government has in said cheese holes. Seriously, people.

Paul Andersen explains how genotypes can be expressed or not based on changes in the environment. He starts with a brief description of the Himalayan rabbit and how melanin production can be disrupted by high temperature. He explains...

The Amoeba Sisters explain enzymes and how they interact with their substrates. Vocabulary covered includes active site, induced fit, coenzyme, and cofactor. Also the importance of ideal pH and temperatures for enzymes are discussed.

Do you like drinking milk or chatting with your friends? Well, you can enjoy those because of the evolution happened over the past million years, and we are still evolving. Let's find out what will we be like in the future with us!

In this video Paul Andersen describes the elements of an operon. The promoter allows the RNA polymerase to transcribe the required genes. The operator and repressor regulate the expression of the genes by blocking the RNA polymerase. ...

Paul Andersen explains how genes are regulated in both prokaryotes and eukaryotes. He begins with a description of the lac and trp operon and how they are used by bacteria in both positive and negative response. He also explains the...

Some science to go along with that board of cheese at the party.

Before empires and royalty, before pottery and writing, before metal tools and weapons – there was cheese. As early as 8000 BCE, Neolithic farmers began a legacy of cheesemaking almost as old as civilization. Today, the world produces...

Howcast - Learn about the nutritional benefits of Greek yogurt versus regular yogurt from nutrition expert Alex Jamieson in this Howcast video.

MacConkeys agar Media Principle is a selective and differential media. It is selective for enteric bacteria and differentiates between lactose fermenters and lactose non-fermenters. Organisms that can break lactose produce acidic end...

XLD agar (Xylose Lysine Deoxycholate agar) is a selective and differential medium used primarily for isolating and differentiating Salmonella and Shigella species. It differentiates organisms based on xylose fermentation, lysine...

Cysteine Lactose Electrolyte Deficient Agar is a differential media. It is preferred over MacConkey’s agar to differentiate between lactose fermenters and lactose non-fermenters. Organisms that can break lactose produce acidic end...