Jon Chase: What you're not impressed?
So let's do it again, now the thing is you would expect the water to come out wouldn't
you but it hasn't.
Now the question is why is that?
Rubber is a polymer.
Now on this balloon you've got the dark parts here and here, and that's the parts that isn't
stretched as much.
So what I can actually do is take a really sharp object, if I'm lucky, stick it through
there...
Look at that.
Now it's inside and it hasn't popped, you'd normally think balloons would pop when you
put something sharp into it.
If I can find the other end here -- there you go!
Tom Whyntie: Ah, the sausage finger!
That is my favourite finger experiment.
You just kinda hold up your fingers in front of your eyes like that and you basically see
a sausage!
And depending how fat your fingers are you get different types of sausage so the skinny
ones will have chipolatas, some of you will have more generous Cumberland sausage.
But overall this idea that you've got a floating sausage -- but what's great is everyone looking
at you thinks wow they're doing something, really important scientific work.
But actually all you're doing is creating a little sausage.
But what's the science behind that Huw?
Huw James: Well because you've got two eyes it becomes a sausage at some points or you
can pretend that there's a sausage there.
Tom Whyntie: So the two images combine in your brain to form this kind of...
Huw James: All you need is a little bit of water and empty it onto your plate, drop a
little bit of pepper onto it, anywhere onto it.
Get a little bit of washing detergent and put it right in the centre and you'll get
that shockwave effect again with all the pepper.
Morna Fisken: So what I'm gonna do is just pour the water with the food colouring into
the middle of the plate.
Light the candle, pop the glass on top and watch what happens.
There we go, there's the water starting to be drawn up.
Candle's gone out, all the oxygen has been removed and we can now see that water can
travel uphill.
Huw James: You need a good mix of colours to get that tie-dye effect.
So I'm gonna use some pipettes so I've got that nice even spread.
A little dab of each, it looks amazing already but it doesn't look anywhere near tie-dye.
So for that we use just a little bit of detergent.
As it goes in you'll notice all of the milk and all of the colours start to spread, the
surface tension of the milk starts to break down, and the food colouring gets pulled all
the way across the bowl.
Rob Bell: so let's start making our own hovercraft model.
OK, first of all you take the CD, your blank CD here and what we wanna do is cover up the
hole in the middle here with the sports bottle cap.
Now we're just going to glue that on there very very simply.
You wanna make sure the cap's closed first of all, blow up our balloon and then carefully
pop it over the top of our cap there without letting the air out.
There we go, OK, now.
Hopefully I can let go of that balloon and the air should stay within it.
When we open up the valve on there the air from the balloon will be forced out through
the hole in the middle of the CD.
And when we keep pushing more and more air under it there's only one place for the air
to go and that's out around the perimeter of the CD itself.
Let's see that in action.
You can actually feel just a little bit of air just escaping around the sides of the
CD.
Huw James: If you've got an uncooked egg, something like this.
If you spin it, then the fluid moves around and dampens the movement itself.
So after a while it will, slow down and stop.
You can't even get it spinning that fast.
Whereas if you've got a boiled egg, the properties inside have changed, the proteins have uncurled
and bonded together and that means that there is no movement inside.
So that when you do that spinning action, it doesn't actually stop.
So that's a good way of telling which is a hard boiled egg and which is a raw egg.
Morna Fisken: Your film canisters here, take the lids off.
All you're gonna do is cover the bottom of each of the canisters.
You don't need a lot, you just need to cover the bottom of it.
I'm gonna turn them over one by one now, give them a wee shake to keep them excited and
hopefully speed up the chemical reaction.
So here we go!
So as you can see the chemical reaction has taken place inside and has nearly taken out
my camerawoman!
What's happened inside, is the sodium bicarbonate has reacted with the vinegar and created carbon
dioxide inside.
Now as we know, gas takes up far more room than any other states of matter, carbon dioxide
is built up, is now inside a contained space, it's building up far too much and the pressure
ended up blowing the top off and we get popping canisters!
So there you go.