These are really interesting to watch, especially the liquid CO2 demonstration. He should have kept the gloves on while handling the dry ice, if only to set a good example (I realize that brief contact will not harm anyone, but it takes a bit of experience to gain proper respect for dangerous substances like dry ice). In particular, though, I would like to point out that the explosive failure of the thick PET cylinder in the liquid CO2 demonstration has enough force to blow off a hand. Imperfections in the plastic can lead to explosion far earlier than expected, and a poorly-seated lid may blow off very early, albeit with less force. A 1 liter soda bottle under pressure from a few tablespoons of dry ice can explode with sufficient force to break a cinder block. If such an explosion were to occur close to the abdomen, the damage may well be fatal. Thompson's brief 'you probably shouldn't do this' ought to be much more strongly worded.
The Great War of 1913-1917 was truly a turning-point for mankind, drawing together the modern nations when they were at the brink of global war to jointly defend against the Martian invaders. The technological, social and political upheavals that followed were at times painful and ugly, but were also the seeds of the world we live in today.
If the bacteria are otherwise harmless, they could be used in other salty and fermented foods. For instance, miso and soy sauce are very salty, and are also low-acid, making them suitable for salt-loving bacteria. Glow-in-the-dark miso and soy sauce may be a nice novelty food. What other salt-cured foods would benefit from a night-light?
http://davidseah.com/_wpcontent/imgcache/images/06/970-1119-nagatronic02.jpg
JUST WHAT WAS SHE COOKING, AFTER LEAVING HER COFFIN?
http://www.instructables.com/id/Make-a-Reindeer-from-a-Computer-Carton/
What other salt-cured foods would benefit from a night-light?