Street Science (2017–…): Season 1, Episode 1 - Big Bam Boom - full transcript

Delaney: THIS IS AN EXPERIMENT.

WE DON'T KNOW WHAT'S GOING TO HAPPEN.

[ SCREAMING ]

WHEN CHEMISTRY AND
CURIOSITY MIX, IT'S EXPLOSIVE.

IT'S CRAZY HOW IT LOOKS ALMOST LIKE LAVA.

GOOD THING I DO SOME OF MY
BEST WORK UNDER PRESSURE.

THANK YOU FOR YOUR SERVICE, BEERS.

WE'RE BLOWING THE ROOF OFF THIS PLACE

WITH SUPER-SIZED CHEMICAL REACTIONS.

CAPS ON, AND PUT THEM IN
THE BUCKET, AND GET OUT.

MY NAME IS KEVIN DELANEY.



I'VE BEEN SHOWING OFF THE
MAGIC OF SCIENCE FOR YEARS,

EVERYWHERE FROM MUSEUMS
TO LATE-NIGHT TALK SHOWS.

SCIENCE IS ALL AROUND US,
AND I WANT THE WORLD TO SEE IT,

SO I'M COMBINING EVERYDAY ELEMENTS

IN WAYS THAT WILL BLOW YOUR MIND.

[ SCREAMING ]

I'VE GOT A TEAM OF EXPERTS
AND HIGH-TECH CAMERAS

THAT WILL REVEAL THE
SCIENCE THAT SURROUNDS US

IN WAYS YOU'VE NEVER SEEN BEFORE.

I'M TAKING SCIENCE TO THE STREETS.

THIS IS "STREET SCIENCE."

I'M BACK ON THE STREETS
AND LOOKING FOR FUN PLACES

TO BREAK OUT MY CHEMISTRY SKILLS.

I KNOW SALONS HAVE A STOCKPILE
OF CHEMICALS I COULD USE



TO MAKE SOMETHING HUGE.

AND WHAT FUN WOULD THAT BE

WITHOUT MY SLOW-MO EXPERT, DARREN DYK,

TO CAPTURE THE MAGIC AS ONLY HE CAN?

HOW LONG HAS IT BEEN?

-A COUPLE YEARS. -A COUPLE YEARS.

-YEAH. IT KEEPS GROWING. -IT SURE DOES.

THAT'S THE ONE THING
THAT KEEPS US IN BUSINESS.

HAVE YOU EVER HEARD THAT
YOUR HAIR KEEPS GROWING

AFTER YOU DIE? THAT IS A MYTH.

IT'S A TOTAL MYTH. YOU
WANT TO KNOW A SECRET?

YEAH.

I GREW UP IN A FUNERAL HOME.

-DID YOU REALLY? -I DID.

SO, WHAT HAPPENS THEN?

WHY DOES IT APPEAR TO GROW
LONGER AFTER A PERSON DIES?

BECAUSE A BODY STARTS TO
DECAY AND EVERYTHING SHRINKS,

WHICH MAKES THE HAIR LOOK
LONGER, BUT IT'S REALLY NOT.

THAT IS TRUE.

SO WHAT CHEMICALS DO YOU ALL USE HERE?

-WE USE HAIR COLOR. -OKAY.

RELAXING PRODUCTS, HYDROGEN PEROXIDE.

-AH, HYDROGEN PEROXIDE. -IT'S MY FRIEND.

I LIKE HYDROGEN PEROXIDE, TOO.

WANT TO SEE SOMETHING
FUN WITH HYDROGEN PEROXIDE?

-YEAH. -ALL RIGHT.

I LOVE HYDROGEN PEROXIDE.

IT BUBBLES LIKE THIS WHEN IT
CHEMICALLY REACTS TO BACTERIA,

IN EFFECT, BURNING OFF THE PATHOGENS.

THIS IS WHY HYDROGEN PEROXIDE
MAKES THE PERFECT ANTISEPTIC.

ANNE-LISE EMIG, OUR CHEMISTRY ASSISTANT,

IS HELPING ME DEMONSTRATE
ANOTHER SURPRISING USE

FOR HYDROGEN PEROXIDE.

COOL. ARE YOU ALL READY? -All: YEAH.

ANNE-LISE, YOU WANT TO
HELP ME OUT WITH THIS ONE?

YEAH. LET'S GO. LET'S DO THIS.

WHOO!

HYDROGEN PEROXIDE, IF IT GETS ON YOUR SKIN,

IT'LL KIND OF LIKE BLEACH IT A LITTLE BIT.

SO, NOBODY TOUCH IT ONCE
YOU SEE WHATEVER YOU SEE.

SO, SHOULD WE GO WITH SOAP NEXT?

YEAH. LET'S DO SOAP.

-ALL RIGHT. -OKAY.

HERE WE GO.

MIX IT AROUND A LITTLE BIT.

THIS IS FOOD COLORING
AND HYDROGEN PEROXIDE.

OH!

AND NOW, WE'RE GOING TO ADD
OUR CATALYST, POTASSIUM IODIDE.

WHICH IS ALSO USED IN HAIR TREATMENTS,

PHOTOGRAPHY, AND FOR A
VARIETY OF MEDICAL USES.

POTASSIUM IODIDE, LIKE MOST CATALYSTS,

IS JUST A NORMAL CHEMICAL THAT
WILL SPEED UP CERTAIN REACTANTS

THAT FIND EACH OTHER ATTRACTIVE.

IT'S BASICALLY CHEMICAL SPEED DATING

WITH THE CATALYST
PLAYING THE ROLE OF CUPID.

EVERYBODY, STAND BACK.

-UH-OH. -ANNE-LISE, ARE YOU READY?

READY? OKAY.

THREE, TWO, ONE.

OH, MY GOD!

[ LAUGHTER ]

WHOO!

THIS PARTICULAR DEMONSTRATION

IS OFTEN REFERRED TO
AS "ELEPHANT TOOTHPASTE"

BECAUSE OF THE ELEPHANT-SIZED
FOAM ACCUMULATION

THAT RESEMBLES TOOTHPASTE
BEING SQUEEZED OUT OF A TUBE.

WHAT'S GOING ON HERE IS
AN EXOTHERMIC REACTION.

AN EXOTHERMIC REACTION
IS A MOLECULAR CHANGE

THAT RELEASES ENERGY BY LIGHT OR HEAT.

-THAT'S NEAT! -WHOA!

-WOW! -THAT'S CRAZY.

YOU CAN SEE THE SMOKE COMING OFF IT.

IT KEEPS GOING.

SO, THAT'S AN EXOTHERMIC REACTION,

SO IT'S GOING TO RELEASE HEAT
ALONG WITH ALL THAT ENERGY.

DON'T TOUCH IT. DON'T TOUCH IT.

AND DON'T EAT IT. I CAN'T
EMPHASIZE THAT ENOUGH.

PLEASE DON'T EAT THIS FOAM.

♪♪

Delaney: YOU MIGHT NOT REALIZE IT,

BUT THESE REACTIONS
OCCUR IN OUR EVERYDAY LIVES.

HARDENING CONCRETE, ICE CUBES FREEZING,

AND FIREWORKS EXPLODING ARE
ALL EXAMPLES OF HEAT ON THE MOVE.

OH, MY GOODNESS. THAT'S WILD.

WHAT'S THE CHEMICAL SYMBOL
FOR WATER? ANYBODY KNOW?

-H2O. -H2O.

WHAT'S THE CHEMICAL SYMBOL
FOR HYDROGEN PEROXIDE?

-H2O2. -H2O2.

H2O2, SO, WE HAVE A LOT OF OXYGEN IN THERE,

SO WHEN WE CATALYZE THAT OXYGEN

BY PUTTING THAT POTASSIUM IODIDE IN,

WE RELEASE ALL THAT OXYGEN
REALLY, REALLY RAPIDLY,

AND ALL THAT SOAP GETS REALLY
BUBBLY AND MAKES A TON OF FOAM.

♪♪

SO, THAT LOOKS CRAZY. I THINK
THAT LOOKS ABSOLUTELY INSANE.

BUT I THINK WE COULD DEFINITELY
MAKE THAT LOOK A LOT CRAZIER.

WHAT WOULD WE HAVE TO DO
TO MAKE THAT FILL UP A CAR?

WELL, IT DEPENDS ON THE CAR.

WE'D HAVE TO GET A DUMB, LITTLE CAR

THAT WAS ALMOST PERFECTLY
ROUND, LIKE A VOLUMETRIC FLASK.

-ALL RIGHT. -AND THEN, WE COULD, LIKE,

TURN IT INTO A FLASK. -I GOT YOU.

AND THEN WE COULD FIND OUT SOME WAY

TO GET THE CATALYST IN,
AND MAYBE IT WOULD WORK.

LET'S DO THIS THING.

Delaney: WE HIT THE JUNK YARD TO
GIVE THIS OLD CAR A SECOND LIFE.

WHAT IT LACKS IN ENGINE
PARTS, I'LL MAKE UP FOR

BY FILLING IT UP WITH 140 BOTTLES

OF HEAVY-DUTY HYDROGEN PEROXIDE
AND 4 1/2 GALLONS OF DISH SOAP.

WE'RE ALSO ADDING FOOD COLORING

TO GIVE OUR CAR A COLORFUL HAIRDO.

SORRY, DUDE.

YOU'RE GOING TO HAVE TO
TAKE THE BRUNT OF THIS ONE.

THEN MY SLO-MO EXPERT, DARREN,

LOADS IT UP WITH AN
OBNOXIOUS NUMBER OF CAMERAS

TO RECORD THE ACTION
AND SHOW YOU THE SCIENCE

YOU CAN'T SEE WITH THE NAKED EYE.

ALL RIGHT, DARREN, YOU
WANTED A CAR. WE GOT A CAR.

DUDE, THIS LOOKS LIKE
FRANKENSTEIN GONE WRONG.

WELL, HE WAS THE DOCTOR.

I'M REALLY INTERESTED IN SEEING
THOSE TWO DUMMIES IN THERE

JUST GETTING PASTED.

HEY, HEY, HEY, THAT'S A RUDE
WORD. THEY'RE MANNEQUINS.

AND THEY'RE HANDSOME MANNEQUINS.

- TRUE THAT. TRUE THAT.
- WHAT ARE YOU PLANNING?

I'VE BEEN TRYING TO
FOCUS ON JUST THE SPOUT.

HOPEFULLY, WE'LL SEE SOMETHING DRAMATIC.

ALL RIGHT, MAN. NOW'S THE TIME. YOU READY?

-LET'S DO IT. -ALL RIGHT.

♪♪

SO, WHAT WE'VE SEEN TODAY SO
FAR, WE CALL DEMONSTRATIONS,

AND WHEN WE'RE DEMONSTRATING
A SCIENTIFIC CONCEPT,

WE ALREADY KNOW WHAT'S GOING TO HAPPEN.

THERE'S NOT REALLY ANY SURPRISE TO IT.

BUT THIS... THIS IS AN EXPERIMENT.

WE DON'T KNOW WHAT'S GOING TO HAPPEN.

WE'VE NEVER TRIED THIS BEFORE.
- NEVER DONE IT BEFORE?

WE DON'T KNOW THAT
ANYBODY'S EVER TRIED IT BEFORE.

SO, I NEED SOME PREDICTIONS.

WHAT DO YOU ALL THINK
IS GOING TO HAPPEN HERE?

I THINK THIS CAR'S GOING
TO SHOOT OUT THAT WAY

AT 60 MILES AN HOUR...

-60 MILES AN HOUR. -...IN 5 SECONDS.

I LIKE YOUR IDEAS, THOUGH.

WHAT OTHER PREDICTIONS
DO WE HAVE? ANYBODY ELSE?

THE FOAM IS JUST GONNA...

JUST OOZE OUT OF THIS THING EVERYWHERE.

FOAM IS JUST GOING TO OOZE OUT?

ALL RIGHT. WE'VE GOT ABOUT 140 BOTTLES.

WHAT?!

THAT'S 70 LITERS OF
HYDROGEN PEROXIDE IN THE CAR.

WE'VE GOT OUR CATALYST THAT'S
GOING TO POUR DOWN THROUGH HERE.

WE'VE GOT A COUPLE OF MANNEQUINS INSIDE.

YEAH. WHO'S IN THERE?

JUST A COUPLE OF DUDES.

-THEY LOOK LIKE YOU. -AH, I GUESS SO.

WHAT ARE THEY PUTTING IN RIGHT NOW?

-SO, THAT'S OUR CATALYST. -OH, THIS IS IT?

OUR POTASSIUM IODIDE
...A BIG BUCKET FULL OF IT.

CHRIS, YOU READY? -I'M READY.

ALL RIGHT, GUYS.

THREE, TWO, ONE. GO!

UH, UH-OH.

WHOA.

[ SCREAMS ] LOOK!

OH, MY GOD!

[ LAUGHTER ]

♪♪

Delaney: I'M TAKING SCIENCE TO THE STREETS,

EXPLORING THE CHEMISTRY
OF EVERYDAY PRODUCTS

IN A VERY BIG WAY.

I'M HERE AT THE HAIR
SALON TO SHOW THE STYLISTS

JUST HOW HOT HYDROGEN PEROXIDE REALLY IS.

ALL RIGHT, GUYS.

THREE, TWO, ONE. GO!

WHOA.

UH, UH-OH.

WHOA.

[ SCREAMS ] LOOK!

OH, MY GOD!

IT'S BUBBLING.

[ SCREAMING, LAUGHTER ]

♪♪

WE CAME TO A SALON,

SO WE THOUGHT WE'D GIVE YOU A NICE DO...

-YEAH. -...FOR THIS LITTLE CAR.

YEAH. RIGHT ON.

THAT WAS WILD!

DARREN IS USING A FLIR ThermaCAM
SO WE CAN SEE ALL THE HEAT

BEING PRODUCED FROM THE CHEMICAL REACTION.

"FLIR" STANDS FOR FORWARD LOOKING INFRARED.

THE CAMERA DETECTS INFRARED
ENERGY, ALSO KNOWN AS HEAT.

EACH COLOR REPRESENTS
DIFFERENT TEMPERATURES.

IN THIS CASE, RED IS THE HOTTEST

AND REPRESENTS 190 DEGREES FAHRENHEIT.

Dyk: WHEN IT SHOOTS UP,

IT'S CRAZY HOW DRAMATIC THE DIFFERENCE IS.

IT LOOKS ALMOST LIKE LAVA,

AND IT HAS A VERY SIMILAR
WAY THAT IT KIND OF FOLDS OVER.

WHAT'S EVEN MORE INTERESTING,
THOUGH, IS THAT AS IT COMES UP,

IT'S LOOKING LIKE IT'S AROUND 120 DEGREES,

BUT AS IT LANDS AROUND
THE SURROUNDING AREA,

IT'S LIKE 190 DEGREES.

IT'S ALMOST LIKE, AS IT
ACCUMULATES MORE AND MORE,

LIKE THE HEAT IS JUST TRAPPED IN

AND IT JUST ACCUMULATES TO
BEING MUCH HOTTER TEMPERATURES.

IT LOOKS REALLY COOL.

JUST LIKE PEOPLE USE FOAM
CONTAINERS TO KEEP FOOD WARM,

THIS FOAM IS INSULATING

THE HYDROGEN PEROXIDE CHEMICAL REACTION,

MAINTAINING ITS HEAT.

BUT BECAUSE THE CHEMICAL
REACTION IS STILL HAPPENING,

THE FOAM GETS HOTTER AS IT BUILDS.

THAT WAS CRAZY. THAT WAS AWESOME.

AND THE SLO-MOTION JUST
LOOKS [POP] SUPER GOOD.

♪♪

I THINK YOUR MANNEQUIN IS GOING
TO NEED A NEW BEARD AFTER THIS.

YEAH. YEAH. I'M NOT EVEN
WORRYING ABOUT KELVIN.

IT DOES. [ LAUGHS ]

OH, MAN!

IF YOU OPEN THE CAR
DOOR, IT JUST COMES OUT.

THAT WAS CRAZY.

WHEN IS IT GOING TO STOP FOAMING?

I DON'T KNOW. [ LAUGHS ]

AMAZING. I CAN'T BELIEVE
THAT THAT CHEMICAL REACTION

SHOT OUT THAT HIGH.

IT WAS UNBELIEVABLE.

Delaney: IT REACTED A LOT MORE
THAN WE THOUGHT IT WAS GOING TO.

WE DIDN'T THINK IT WAS
GOING TO GET SO MUCH HEIGHT,

BUT IT DID. NOT BAD.

WE SAW SOME MAJOR
EXPANSION WITH ALL THAT FOAM.

NOW WE'RE HITTING THE STREETS

AND HEADING TO THE LOCAL CANDY SHOP

TO SUPER-SIZE SOMETHING SWEET.

♪♪

-ALL RIGHT, GEORGE. -THANKS.

- WE'LL SEE YOU, BUDDY.
- HAVE A GOOD ONE, GUYS.

BYE. THANKS.

HELLO.

HI, UH, DO YOU GUYS HAVE ANY CANDY HERE?

WE DO. WE MIGHT HAVE A LITTLE.

OH, THERE IT IS. IT'S ALL HERE. OKAY.

ALL RIGHT, SO IF YOU ALL HAD TO GUESS,

HOW MANY POUNDS OF SUGAR

WOULD YOU SAY ARE IN
THIS BUILDING RIGHT NOW?

PSHEW. A LOT.

WE ORDER SUGAR IN A 50-POUND BAG.

WOW. THAT'S FANTASTIC.
WE'RE GOING TO NEED A LOT OF IT.

WE WANT TO SHOW YOU GUYS A LITTLE BIT

OF A CHEMISTRY DEMONSTRATION
USING SOME SUGAR.

DOES THAT SOUND ALL RIGHT? -COOL. YEAH.

-COOL, LET'S GO. -ALL RIGHT.

SUGAR IS COMPOSED OF
CARBON, HYDROGEN, AND OXYGEN.

THESE CHEMICAL ELEMENTS

MAKE SUGAR BOTH DYNAMIC AND FLAMMABLE.

SUGAR'S SENSITIVITY TO HEAT

MAKES IT MALLEABLE AND GREAT FOR COOKING.

AT 320° FAHRENHEIT, IT BEGINS TO LIQUEFY

AND CAN BE TRANSFORMED INTO COTTON CANDY.

BUT I WANT TO GO HOTTER THAN THAT.

ALL RIGHT, SO WE'VE GOT SOME SUGAR,

AND WE'VE GOT SOME SULFURIC ACID.

WE'RE GOING TO MIX THEM TOGETHER.

AND WE'RE GOING TO WATCH THE REACTIONS.

SULFURIC ACID IS A VERY STRONG
CORROSIVE ACID FORM OF SULFUR.

IT'S FOUND IN MANY CLEANING PRODUCTS,

INCLUDING DRAIN DE-CLOGGERS
AND VARIOUS SOAPS.

BUT FOR THIS DEMONSTRATION, WE WANT TO SEE

IF IT CAN TAKE DOWN THE
ALL-MIGHTY SUGAR MOLECULE.

WHAT DO YOU GUYS
PREDICT IS GOING TO HAPPEN?

I'M GOING TO PLAY IT SAFE
AND SAY AN EXPLOSION.

I LIKE THAT IDEA. WHAT ABOUT YOU, MAN?

I HAVE NO CLUE. JUST PLEASE
DON'T BLOW UP MY SHOP.

I WILL PROBABLY NOT.

-ALL RIGHT. -OKAY.

YOU READY TO DO THIS?

I THINK SO. ALL RIGHT. EVERYBODY READY?

RIGHT NOW, THE BLUE INDICATES
OUR CHEMICAL ELEMENTS

ARE STABLE AT ROOM TEMPERATURE.

LET'S SEE IF ADDING SULFURIC
ACID TO THE SUGAR CHANGES THAT.

THREE, TWO, ONE.

♪♪

IT KIND OF LOOKS LIKE BROWN SUGAR.

THAT'S KIND OF NEAT.

LIKE A FLOAT.

OH, THERE WE GO. NOW IT'S SIZZLIN'.

OOH.

OH, BUDDY.

[ COUGHING ]

ARE WE SURE ABOUT THE EXPLOSION PART?

Delaney: IN MY QUEST TO
TAKE SCIENCE TO THE STREETS,

WE'RE AT A LOCAL CANDY SHOP
TO FIND OUT WHAT HAPPENS

WHEN YOU MIX SUGAR WITH SULFURIC ACID.

THREE, TWO, ONE.

♪♪

IT KIND OF LOOKS LIKE BROWN SUGAR.

THAT'S KIND OF NEAT.

LIKE A FLOAT.

[ LAUGHTER ]

OH, THERE WE GO. NOW IT'S SIZZLIN'.

OOH.

OH, BUDDY.

HA-HA-HA.

OH, MAN.

OKAY... WHOOP. FAN ON.

THAT'S LIKE SOME SORT
OF CREEPY '80s MONSTER.

IT'S LIKE THE OOZE ATTACKING.

[ COUGHING ]

Delaney: SULFURIC ACID FUMES ARE PUNGENT.

AND DESPITE BEING A SAFE DISTANCE AWAY,

CLEARLY DARREN IS NOT READY FOR THE SMELL.

YOU GUYS OKAY?

-YEAH, WE'RE GOOD. -YEAH, WE'RE OKAY.

SO, THERE YOU GO, GUYS. THERE'S OUR SUGAR.

UH, I WANT TO KNOW TWO THINGS.

-YES. -CAN WE EAT IT?

-NO. -AND, WHAT HAPPENED?

ALL RIGHT, WELL, SUGAR IS A HYDROCARBON.

SO IT'S HYDRO AND CARBON.

AND THE SULFURIC ACID
DEHYDRATES THE CARBON.

AND SO ALL YOU'RE LEFT WITH IS CARBON

'CAUSE ALL THE WATER'S GONE.

OH, OKAY.

THAT'S PRETTY MUCH WHAT HAPPENED.

THE SULFURIC ACID CAUSES THE
SUGAR'S HYDROGEN AND OXYGEN,

THAT IS, ITS WATER, TO BOIL.

THE FLIR SHOT REVEALS THIS
PROCESS WITH THE COLOR RED,

WHERE THE WATER IS BOILING
OFF AT 212° FAHRENHEIT.

AND WHAT REMAINS FROM THE REACTION

IS A TOWERING BLACK SNAKE,
MADE MOSTLY OF CARBON.

THANK YOU GUYS VERY,
VERY MUCH FOR HAVING US.

-IT WAS A LOT OF FUN. -THANK YOU.

AND I WILL SEE YOU GUYS LATER.

SPEAKING OF CARBON, WE'VE COME TO A PLACE

THAT USES CARBON DIOXIDE
ALL THE TIME... THE BREWERY.

DARREN AND I COULD USE SOME COLD DRINKS.

AND WE HAVE SOMETHING BIG IN STORE.

MAN, I LOVE BEER.

THERE'S A LOT OF SCIENCE
THAT GOES INTO BEER.

THERE'S CHEMISTRY. THERE'S
BOTANY, BIOLOGY, HISTORY.

IT'S AMAZING.

YOU KNOW THEY'VE GOT
A BEER LAB HERE, RIGHT?

BEER LAB HERE?

YES, THERE IS.

[ KNOCK ON DOOR ]

HELLO, CAN I BOTHER YOU?

-HI, SURE. COME ON IN. -AWESOME.

I'M KEVIN, BY THE WAY. -I'M DESIREE.

- NICE TO MEET YOU, DESIREE.
- NICE TO MEET YOU ALSO.

Delaney: PEOPLE HAVE BEEN BREWING
BEER FOR THOUSANDS OF YEARS.

IT'S THE REASON WE CIVILIZED OURSELVES.

BABYLONIAN TABLETS
SUGGESTED THIS WAS HAPPENING

ALL THE WAY BACK IN 4300 B.C.E.

THERE IS SO MUCH SCIENCE

INVOLVED WITH MAKING BEER TASTE GOOD.

BUT ONE OF THE MOST
IMPORTANT INGREDIENTS TO BEER

IS WHAT YOU CAN'T SEE,

AND THAT'S THE RIGHT AMOUNT OF PRESSURE.

IMPROPER PRESSURE IS WHAT CAN CAUSE A BEER

TO BE TOO FOAMY OR TOO FLAT.

BUT THE RIGHT AMOUNT OF PRESSURE,

PRODUCED BY CARBON DIOXIDE,

HELPS MAKE BEER THAT TASTES GREAT.

SO DESIREE CHUBB, LEAD BEER SCIENTIST,

IS GOING TO HELP ME INVESTIGATE
BEER UNDER PRESSURE.

-THIS IS OUR QUALITY LAB. -AWESOME.

WE DO TONS OF TESTING IN HERE,

EVERYTHING FROM WATER
CHEMISTRY TO OUR RAW INGREDIENTS.

SO, WHAT IS YOUR FAVORITE PART OF YOUR JOB?

WELL, I LOVE THE FACT THAT I
GET TO JUST DO SCIENCE ALL DAY.

THE EQUIPMENT IS THE SAME,

PRETTY MUCH, IN EVERY SCIENCE LAB.

BUT I GET TO DO SCIENCE WITH BEER.

SO THAT'S ALWAYS NICE.

MY FAVORITE KIND OF
SCIENCE IS SCIENCE WITH BEER.

I LOVE BEER, TOO.

- CAN YOU GIVE ME A LITTLE TOUR?
- ABSOLUTELY.

THIS IS OUR WRIST-ACTION SHAKER.

AND WHAT WE'RE DOING RIGHT
NOW IS WE'RE DOING SOME TRIALS

TO SEE HOW MUCH PRESSURE WE CAN BUILD UP.

AND THIS IS WHAT IT DOES.

ALL RIGHT, COOL.

ONE OF OUR TRIALS FOR
BITTERNESS TAKES 20 MINUTES OF...

-OH, WOW. -...VIGOROUS SHAKING.

AND VIGOROUS SHAKING FOR 20 MINUTES,

YOU END UP WITH ONE REALLY STRONG ARM.

RIGHT, EXACTLY. YOU'LL HAVE,
LIKE, A WEIRD POPEYE ARM.

YEAH.

WHY ARE WE SHAKING THE BEER EXACTLY?

SO WHAT IT DOES IS IT
FORCES THE CARBON DIOXIDE

OUT OF THE LIQUID BEER

INTO THE TOP THAT HAS
THAT LITTLE BIT OF ROOM.

ALL THE WAY UP.

MM-HMM. AND WHAT THAT DOES IS,

ONCE WE OPEN THE LID,

WE CAN DEFINITELY TELL THAT
THERE'S A BUILDUP OF PRESSURE.

AND THAT'S ALL BECAUSE OF CARBON DIOXIDE.

AND ALL THAT PRESSURE RELEASES
REALLY, REALLY QUICKLY, I MUST IMAGINE.

-EXPLOSION. -AND YOU'D GET AN EXPLOSION.

YES. BEER EXPLOSIONS.

THESE ARE AT ROOM TEMPERATURE.

WE'LL LET THEM SHAKE FOR A LITTLE WHILE.

AND THEN WE WILL LET THEM EXPLODE OUTSIDE.

-ALL RIGHT, LET'S DO IT. -ALL RIGHT.

TO VISUALIZE THIS UNSEEN
PRESSURE, WE HAVE TO RELEASE IT.

ON THREE, TWO, ONE. I'M EXCITED.

I'M EXCITED, TOO.

ALL RIGHT, THREE, TWO, ONE.

READY?

WHOA.

WHENEVER PRESSURE IS
APPLIED TO A LIQUID IN A CAN,

ALL POINTS INSIDE EXPERIENCE
THE SAME AMOUNT OF PRESSURE.

WHEN THE CAN HITS THE PAVEMENT,

ALL THAT PRESSURE INTERNALLY
TRANSFERS AT IMPACT POINT

AND SHOOTS OUT THE CAN'S WEAKEST SPOT.

THE PRESSURE BUILDS UP SO MUCH STRENGTH,

IT CAN ACTUALLY CHANGE THE DIRECTION

THE BEER CAN IS MOVING.

THANK YOU FOR YOUR SERVICE, BEERS.

NOTHING LIKE A LITTLE PRESSURE BUILDUP.

WELL, I HAVE A DEMONSTRATION

THAT WE CAN BUILD UP A LOT
MORE PRESSURE THAN THAT.

YOU WANT TO SEE? -I'M EXCITED TO SEE IT.

-ALL RIGHT, LET'S DO IT. -ALL RIGHT.

THERE'S A GREATER AMOUNT
OF ATMOSPHERIC PRESSURE

INSIDE YOUR EVERYDAY
BEER CAN THAN OUTSIDE OF IT,

WHICH YOU CAN SEE EACH TIME YOU OPEN A CAN.

BUT I WANT TO TAKE THIS
NOTION OF PRESSURIZATION

AND MAKE IT EVEN MORE
EXPLOSIVE, USING LIQUID NITROGEN.

THE PRESSURE RELEASE HERE

WILL BE SEVERAL HUNDRED TIMES
GREATER THAN A SMASHED BEER CAN.

AND I WANT TO SHOW HOW THAT WORKS

TO THE FOLKS AT THE BREWERY.

LIQUID NITROGEN BOILS AT -321° FAHRENHEIT.

SO WHEN IT MEETS ROOM TEMPERATURE,

IT BOILS QUICKLY AND VIOLENTLY,

PRODUCING A MASSIVE AMOUNT OF VAPOR.

WHEN CONTAINED INSIDE OF A PLASTIC BOTTLE,

THIS CHEMICAL EXPANSION

WILL CREATE A HUGE AMOUNT
OF PRESSURE BUILDUP INSIDE.

YOU WON'T BELIEVE WHAT HAPPENS NEXT.

ALL RIGHT, GUYS. SO,
WE'VE GOT FIVE BUCKETS.

WE'VE GOT FIVE BOTTLES
WITH LIQUID NITROGEN.

WE'RE GOING TO CAP THEM OFF,
LET THAT PRESSURE BUILD UP,

PUT THEM DOWN HERE.

WE'RE GOING TO COVER THEM
UP WITH PING-PONG BALLS.

AND WE SHOULD GET A PRETTY COOL REACTION.

SO Y'ALL CAN GO OVER THERE AND HUNKER DOWN.

-OKAY. -ALL RIGHT.

DARREN, WHAT DO YOU GOT GOING ON?

I'M GOING TO BE SHOOTING HIGH SPEED

AT 1,000 FRAMES PER SECOND OVER HERE.

GOT CAMERAS SCATTERED AROUND EVERYWHERE.

ALL RIGHT, SOUNDS GOOD.

THINK IT'S GOING TO BE EPIC, MAN.

I THINK SO, TOO. ALL
RIGHT, EVERYBODY READY?

CAPS ON. AND PUT THEM IN THE BUCKET.

GET OUT.

[ EXPLOSION ]

[ BALLS SCATTERING ]

Delaney: WE'RE HERE AT THE BREWERY.

AND I WANT TO MAKE A MASSIVE EXPLOSION.

I'M SEEING HOW MUCH PRESSURE I CAN BREW UP

WITH BOTTLED-AND-CAPPED LIQUID NITROGEN

AND A WHOLE BUNCH OF PING-PONG BALLS.

OH, MY GOD.

OHH, MAN.

-YAY. -WHOO.

WELL, THAT WORKED PRETTY WELL.

THAT WORKED EXTREMELY
WELL. I WAS SURPRISED.

THAT PERCUSSION WAS STRONG.

YEAH, IT'S COOL.

WHEN ALL THAT LIQUID NITROGEN EVAPORATED,

IT FILLED UP THE BOTTLE.

BUT IT WAS CONTAINED, SO IT
BUILT UP A LOT OF PRESSURE.

AND WHEN THAT PRESSURE
RELEASED, IT RELEASED QUICKLY.

AND EVERYTHING IN FRONT
OF IT WENT ALONG WITH IT.

THE REASON WHY THE PLASTIC BOTTLES EXPLODE

IS THE SAME REASON WHY
THE BEER CANS EXPLODE...

AN EXPANSION OF GAS
CAUSES A BUILDUP OF PRESSURE,

UNTIL THE MOUNTING FORCE
CAUSES THE BOTTLES TO BURST.

I THINK WHAT SURPRISED ME MOST ABOUT THAT

WAS JUST THAT I WAS
EXPECTING THE CAN TO EXPLODE,

BUT IT ACTUALLY IMPLODED ON
ITSELF. THAT WAS REALLY COOL.

WHAT DARREN SEES AS AN IMPLOSION

IS ACTUALLY JUST RECOIL AGAINST THE BARREL

FROM THE EXTREME CHANGE OF
AIR PRESSURE INSIDE THE CYLINDER.

WHETHER IT'S CARBON DIOXIDE IN BEER

OR LIQUID NITROGEN IN A BOTTLE,

YOU'VE LEARNED THAT GAS UNDER PRESSURE

CAN BE A DANGEROUS THING.

I DIDN'T EXPECT IT TO RAISE THE TRASH CANS

OFF THE GROUND LIKE THAT. IT WAS AMAZING.

THAT WAS VERY COOL.

DUDE, BEER?

LET'S GO GET A BEER.

BEER.