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Stephen Colbert and Neil deGrasse Tyson

In this eighty-four-minute video, Stephen Colbert (not doing his Colbert Report character) chats with Neil deGrasse Tyson. It's an intelligent, fun, and wide-ranging discussion, touching on science, history, and personal experiences of science. The most adorable parts: Colbert consults his phone for notes; and Tyson admits that the night sky reminds him of what he saw at the Hayden Planetarium as an eleven-year-old kid. There's a good forty minutes of Q&A, and both men are delightfully snappy dressers (check out the shoes boots on Tyson!).

To skip the preamble, zip forward to about six minutes in.

The original (non-YouTube) video is here. It's roughly the same as the YouTube version, except it buffers constantly. The discussion occurred at Montclair Kimberley Academy on 29 January 2010.

(Via Kottke.org.)

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Sylke Rohrlach, Wikimedia Commons // CC BY-SA 2.0
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Animals
These Strange Sea Spiders Breathe Through Their Legs
Original image
Sylke Rohrlach, Wikimedia Commons // CC BY-SA 2.0

We know that humans breathe through their lungs and fish breathe through their gills—but where exactly does that leave sea spiders?

Though they might appear to share much in common with land spiders, sea spiders are not actually arachnids. And, by extension, they don't circulate blood and oxygen the way you'd expect them to, either.

A new study from Current Biology found that these leggy sea dwellers (marine arthropods of the class Pycnogonida) use their external skeleton to take in oxygen. Or, more specifically: They use their legs. The sea spider contracts its legs—which contain its guts—to pump oxygen through its body.

Somehow, these sea spiders hardly take the cake for Strangest Spider Alive (especially because they're not actually spiders); check out, for instance, our round-up of the 10 strangest spiders, and watch the video from National Geographic below:

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iStock
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Food
How to Make Perfect Fried Chicken, According to Chemistry
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iStock

Cooking amazing fried chicken isn’t just art—it’s also chemistry. Learn the science behind the sizzle by watching the American Chemical Society’s latest "Reactions" video below.

Host Kyle Nackers explains the three important chemical processes that occur as your bird browns in the skillet—hydrolysis, oxidation, and polymerization—and he also provides expert-backed cooking hacks to help you whip up the perfect picnic snack.

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