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Playlist: Science

Compiled By: Faith Gerber

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Potholes

From William S. Hammack | Part of the Stories of Technology series | 02:47

A pothole is a uniquely American phenomenon. Drive the highways of South Africa, Germany or France and you'll find few ruts and divots. Why potholes in America and not everywhere?

Default-piece-image-0 To make a road, engineers first prepare the soil: They mix it and smooth it and then compact layers of rock on top. Next they make a mixture of rocks stuck together by asphalt. Asphalt is the gooey stuff left over from distilling crude petroleum. This rock and asphalt conglomerate is dumped onto the roadbed where a paving machine spreads it to finish the road. And then, in America, potholes form. Small cracks in the pavement fill with water, which freezes and expands the cracks. The ice melts in the spring leaving a gap and weakening the pavement, which eventually gives way, creating a pothole. In South Africa, which has perhaps the world's best roads, they do lots of compacting, smoothing, and mixing of the underlying soil to create an even layer. This gives the road a good foundation so that when cracks do appear, they don't easily form potholes because the well-packed ground doesn't give way. This careful approach is used in most of Europe, so why not here? Well, a pothole is not just a technological thing, it's also a political entity. Usually we think of European nations as steeped in governmental regulation, and of the United States as a free market, but actually the opposite occurs in building roads. In the United States the government sets specifications and asks contractors to meet them. Once done with the road they have no more responsibility.

Ice Cream

From William S. Hammack | Part of the Stories of Technology series | 02:28

Making ice cream is a tricky business - its a careful mixture of air bubbles, globes of oil and ice crystals suspended in water.

Default-piece-image-2 To the food engineer ice cream is just air bubbles, oil globs and ice crystals suspended in water, but the key to engineering ice cream is getting all these bubbles, globs and crystals to be the right size. Ice cream can be up to fifty percent by weight air, although by law a half gallon must weight at least two pounds, two ounces. Adding in the right amount of air can make the difference between mediocre and excellent ice cream. Too much air insulates the ice cream, making it melt slowly in our mouths and ruining its flavor. As it melts the chemicals containing the flavor are actually boiled on our tongues. The tropical orchard vanilla, for example, contains dozens of flavors. Each has a different boiling point that makes the vanilla play out in a certain time sequence on our taste buds. The more air then, the slower the melting and the less rich the flavor. In the supermarket you should look for the highest density ice cream - that is, the heaviest half gallon. Most ice creams weigh close to the legal limit of two pounds, but premium brands can be nearly twice as heavy. Then put it is in the freeze right away before ice creams can form.