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Episode Description:

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Tomorrow Today is now available on PegMedia.org in both English and Spanish! Each week will have two files, one in English labelled "TomorrowToday" and one in Spanish labelled "VisionFuturo" in the title.
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For a full description of this week's episode in Spanish, go to: www.dw.de/visionfuturo and click on "emision".

Coming up this week on Tomorrow Today - the Science Magazine from Deutsche Welle ---

Particle Research - the hunt for the Higgs boson
Using data from experiments in gigantic particle accelerators, scientists in the US and in Switzerland are searching for an important component of matter. According to theory, the Higgs boson is responsible for conferring the property of mass on other elementary particles. In recent months, evidence has been mounting that the researchers may be close to actually finding the elusive particle.
By the end of the year we will know if there is a Higgs boson.

Turning Wind into Gas - storage technologies for renewable energy
Electricity from renewable energy sources is a sometime thing. The wind does not blow all the time, nor is sunshine entirely predictable. Scientists from the Center for Solar Energy and Hydrogen Research in Stuttgart are devising technologies for storing the environmentally friendly energy for long periods of time.
Their idea is to use the wind and solar power to generate methane gas, which can be stored in tanks or fed into natural gas lines. It can serve as fuel for vehicle engines, industrial furnaces and home heating.
Caught Red-Handed - criminal investigators develop digital fingerprints

The Digi-Dak research project has brought together scientists from a number of institutions to develop a device for processing digital fingerprints. A sensor scans the surface that may hold a fingerprint and generates a three-dimensional image. This remote sensing digitalization could be a huge help to investigators at a crime scene.

Chocolate Science - selecting bacteria to improve cocoa flavor
The quality and flavor of chocolate is critically dependent on how uniformly the cocoa beans ferment. That in turn is dependent on bacteria. Until now, the bacteria that help break down the cocoa pulp came more or less randomly from the surroundings. Now researchers for a major chocolate maker are trying to change that.
They have studied 6,000 different strains of bacteria to find the one that enables the cocoa beans to ferment in a controlled and uniform fashion.

For more on the program and a Flash preview - visit the Tomorrow Today website at www.dw.de/tomorrowtoday

Please note that a one time Deutsche Welle license agreement is required to broadcast Deutsche Welle programs. See the series' general description for details or email us at dwusa@mac.com. Please include your organization's legal name and address so we can include it in an agreement.

File Name of Episode: 003 VisionFuturo 03192012.mpg

Date Episode Uploaded: Monday, March 19, 2012 - 06:11

Downloads of This Episode: 15