[User] Please transcribe this text

[Assistant] Exactly, if you pay attention, most sporting events are in the same way, right?


[User] Please transcribe this text

[Assistant] They would describe the actions that are happening in the present symbol, not present progressive.


[User] Please transcribe this text

[Assistant] Well, first of all, when we say he's flying down the ice is not that he's literally flying.


[User] Please transcribe this text

[Assistant] Right? So we kind of exaggerate and we say, oh, he's flying down the ice. But he's actually skating.


[User] Please transcribe this text

[Assistant] So, this is a progressive action. He is doing it.


[User] Please transcribe this text

[Assistant] Exactly. So that's why we would say he is flying down the ice instead of he flies down the ice. Yes. Right?


[User] Please transcribe this text

[Assistant] Unless it was like really really really fast. Yeah. Okay.


[User] Please transcribe this text

[Assistant] Okay, let's listen to this exciting dialogue one more time and we'll come back and talk a little bit more.


[User] Please transcribe this text

[Assistant] I've heard that some Canadian children learn how to skate before they learn how to walk.


[User] Please transcribe this text

[Assistant] Well it is a great sport, very very exciting, it's very fast paced.


[User] Please transcribe this text

[Assistant] Well, what do you guys think about hockey? We'll post some, some videos and some pictures of hockey on, on the comment section so you can more or less see a little bit more about this really interesting sport and tell us what you think about it.


[User] Please transcribe this text

[Assistant] Exactly, and also if you have any questions or doubts about the lesson, you can leave your questions on the site.


[User] Please transcribe this text

[Assistant] Hello everyone, I'm Rick Fields and here with me is Bob Copeland. Howdy folks and welcome


[User] Please transcribe this text

[Assistant] That's right, and it looks like we're just about ready to start the match. The ref is calling the players for the face-off. And here we go! The Russians win possession and immediately set up their attack. Fedorov gets checked hard into the boards.


[User] Please transcribe this text

[Assistant] Alright, the puck is back in play now. Pavel Bure is on a breakaway. He is flying down the ice. The defenders can't keep up. Slapshot! He scores!


[User] Please transcribe this text

[Assistant] The Russians win possession and immediately set up their attack.


[User] Please transcribe this text

[Assistant] The Russians win possession and immediately set up their attack.


[User] Please transcribe this text

[Assistant] The cat's out of the bag, you witch! You can stop pretending now.


[User] Please transcribe this text

[Assistant] Alright, drag her over here and help me tie her up.


[User] Please transcribe this text

[Assistant] The cat's out of the bag, you witch! You can stop pretending now.


[User] Please transcribe this text

[Assistant] The cat's out of the bag, you witch! You can stop pretending now.


[User] Please transcribe this text

[Assistant] Ben, you're on fish obviously. Jess, you're doing meat. She's happy about that, look at that. Khan, you're doing something sweet. Get your whites on, come and get them.


[User] Please transcribe this text

[Assistant] Fifteen minutes before service starts. That's you, Sashi. Yes. Customers are seated.


[User] Please transcribe this text

[Assistant] The three of you need to be ready, yea. You need to fight for your place in that semi-final.


[User] Please transcribe this text

[Assistant] Welcome to the semi-final of MasterChef 2018.


[User] Please transcribe this text

[Assistant] Good morning. Welcome to the semi-final of MasterChef 2018.


[User] Please transcribe this text

[Assistant] After this magnificent competition, seeing you three standing at the end fills us with joy and so much pride. Well done.


[User] Please transcribe this text

[Assistant] It's like you've rung the MasterChef doorbell. Come on, lunch. Let's go.


[User] Please transcribe this text

[Assistant] Wow. Love it. So this is Ben's surf and


[User] Please transcribe this text

[Assistant] You know, it just, it looks so plain and so confidently minimalist that it's very impressive. And I'm looking at that fish and it looks perfectly cooked.


[User] Please transcribe this text

[Assistant] This fish, I think is, that is just rock and roll. Cooked beautifully. Can't do it any better ourselves. Let's be honest. And I love how the carrot's cooked, and I love the simplicity of that puree, it's really clean.


[User] Please transcribe this text

[Assistant] Ooh, look at that, that's beautiful. Love the look of that.


[User] Please transcribe this text

[Assistant] I think it's delicious, I think, you know, what I love about it most, it's a very subtle spicy.


[User] Please transcribe this text

[Assistant] There's kind of two levels in there, you know, there's that, that sourness and then the aromatic. A tiny bit of heat. But there's not a lot of guts to this dish.


[User] Please transcribe this text

[Assistant] I love the ice cream, love the little addition of the crumb and the flowers.


[User] Please transcribe this text

[Assistant] This is a very comforting, very comfortable, very tasty, very delicious dish. I love that texture. It's yum.


[User] Please transcribe this text

[Assistant] I think it's a great dessert. I love the flavour of the violet in the ice cream. I love the honeycomb. I just think that mousse underneath...


[User] Please transcribe this text

[Assistant] This was all about the top three cooking for their place in this year's finale of MasterChef 2018.


[User] Please transcribe this text

[Assistant] And I'm sure your hearts are beating out of your chests. The question is, which of you are going to be in this year's finale? And who will be going home?


[User] Please transcribe this text

[Assistant] There's only one way to guarantee you a place in the finale of MasterChef. And that's to cook two amazing dishes. And one of you did that.


[User] Please transcribe this text

[Assistant] The first person through to the finale is...


[User] Please transcribe this text

[Assistant] Good stuff. I tell you what, you deserve it. We were so impressed. Your dish was actually the first to hit the table and we all collectively did the, wow. So, you know, you deserve your place.


[User] Please transcribe this text

[Assistant] To the finale of MasterChef 2018. But first... Your time starts...


[User] Please transcribe this text

[Assistant] Today each of you must prepare a main course and dessert for 20 guests. Plus the three of us. Cook whatever you want. Open pantry.


[User] Please transcribe this text

[Assistant] Your garden is in play and you've got, my lucky number, four hours to prep before service starts.


[User] Please transcribe this text

[Assistant] And on top of that, you got the great man himself running the kitchen.


[User] Please transcribe this text

[Assistant] That sauce is like adding Vegemite to buttered toast. Just gives it this lovely sort of, you know, richness.


[User] Please transcribe this text

[Assistant] And especially something that is so close to all of us and our Australian hearts.


[User] Please transcribe this text

[Assistant] It's so much better. This has got everything I love about a pavlova. Chewyness of meringue with a little bit of crispiness on the outside and a little bit of marshmallow in the centre.


[User] Please transcribe this text

[Assistant] I love passion fruit on pavlova. The coolness of that berry gelato. This is bloody beautiful.


[User] Please transcribe this text

[Assistant] So this is Khan's dish. Violet ice cream, honeycomb, dark chocolate mousse.


[User] Please transcribe this text

[Assistant] Fantastic. Bitter. It melts beautifully. The violet ice cream. I love it.


[User] Please transcribe this text

[Assistant] Oh, can't. You enter this competition, you just poof, you went.


[User] Please transcribe this text

[Assistant] Week after week, dish after dish, it's got better, better and better. That is so at the standard. I love it. That is fantastic. Delicious.


[User] Please transcribe this text

[Assistant] The success of someone in this industry is who they are as human beings. And you are an absolute beautiful human being. Thank you.


[User] Please transcribe this text

[Assistant] And we know, just like the people standing behind you, when you leave this beautiful place, you're gonna fly high my friend. Yeah, you're a legend. Cheers.


[User] Please transcribe this text

[Assistant] What have you loved most about your time here on MasterChef?


[User] Please transcribe this text

[Assistant] Ben Sashi, congratulations.


[User] Please transcribe this text

[Assistant] Get ready, because tomorrow is going to be the biggest day of your life.


[User] Please transcribe this text

[Assistant] Episode 96 Bragging Ripes


[User] Please transcribe this text

[Assistant] Said Badger. Toad burst into tears.


[User] Please transcribe this text

[Assistant] Badger and Rat looked at each other. Toad sniffed and wiped his tears.


[User] Please transcribe this text

[Assistant] Toad walked sadly out of the room. He shook his head from side to side.


[User] Please transcribe this text

[Assistant] At that moment, Mole was upstairs.


[User] Please transcribe this text

[Assistant] He sat at a table with letters and envelopes.


[User] Please transcribe this text

[Assistant] He was writing new invitations.


[User] Please transcribe this text

[Assistant] Hi, this is David Vontnaverete, your disciplinary consultant, uh, for the humanities. Today I'm going to be talking about the use of visual images, uh, in academic writing. Uh, and the example is coming more specifically from music and ethnomusicology scholarship.


[User] Please transcribe this text

[Assistant] That's my own specialty, and uh, I'll be using, uh, for the most part, examples from my own work.


[User] Please transcribe this text

[Assistant] Uhm, I thought we'd just jump right in. Uhm, a map is I think the first and sometimes the most fundamental tool we can use visually, literally orienting a reader to your subject. Here's a map I made of a portion of West Africa, Senegambia.


[User] Please transcribe this text

[Assistant] Geographical features that I mentioned in parts of my study.


[User] Please transcribe this text

[Assistant] And uhm, it showed some of the same places where I was, uh, doing my own research and showed a couple of towns specifically that didn't appear in any other map. Uhm, so this is also an archival example of using maps and visual images.


[User] Please transcribe this text

[Assistant] And here we have another couple of examples of archival images that I've used. On the left you see a picture.


[User] Please transcribe this text

[Assistant] A scholar, the guy on the right with the sunglasses, J. David Sapir, who's been very helpful with my own research.


[User] Please transcribe this text

[Assistant] Uhm, and here he's recording some musicians in, uh, Senegal in the 1960s.


[User] Please transcribe this text

[Assistant] In the middle, you see, uhm, some drawings, which are another type of very useful, uhm,


[User] Please transcribe this text

[Assistant] Uh, visual image, uh, these are simple drawings of musical instruments, uhm, in the same part of Senegal, where Sapir and I both did our research. And on the right, you have a sort of traditional portrait.


[User] Please transcribe this text

[Assistant] Uhm, so all of these things, I think, uhm, we tend to sort of take for granted how, uh, visual images are used. Uhm, on the left, uhm, you're seeing a recording take place, uhm, there's an implication there that music is happening.


[User] Please transcribe this text

[Assistant] Uhm, and singing, uh, in the middle we have the diagrams, uh, which are a very different thing, but also, um, implies music. And on the right, you just have a picture of a master musician, uhm, so that we, we see him sort of up close and personal.


[User] Please transcribe this text

[Assistant] Uh, these are all really different, they all perform different functions, uhm, within a text and within, uhm, a study.


[User] Please transcribe this text

[Assistant] Uh, here are a couple of other, uh, uses of images, uh, from my own study, again, using David Sapir's photos from the 1960s, uh, in combination with my own, in both of these, uhm, juxtapositions, so, uh, both, uh, pairs of pictures.


[User] Please transcribe this text

[Assistant] What I'm getting at is a type of historical continuity that I think the picture says very clearly to the reader.


[User] Please transcribe this text

[Assistant] The cliche is, uh, picture's worth a thousand words. Uhm, so these pairs of pictures, I think, uhm, are worth a lot of text, showing that, uhm, some things have really stayed the same and other things have really changed, moving this, uhm,


[User] Please transcribe this text

[Assistant] Initiation garb on the right into a museum is, uh, sort of maintaining the thing and, uh, making it new in a different way. Uhm, here's a...


[User] Please transcribe this text

[Assistant] Very different type of visual image. This is a common type of charting in anthropology.


[User] Please transcribe this text

[Assistant] This is charting kinship. It's a type of family tree map.


[User] Please transcribe this text

[Assistant] It's a very particular type of diagram, uh, it's very common to cultural anthropologists, uhm, and not much of anybody else, but uhm, it can be quite useful in trying to map out, uh, family relationships of different sorts. And when we think of, uh, visual images and music,


[User] Please transcribe this text

[Assistant] A lot of what we tend to think of is what we're seeing here on the left as a transcription of a musical score.


[User] Please transcribe this text

[Assistant] Of sorts. Here, again, this is some drumming music that, uh, that I transcribed in, uh, in one of my studies. You see that, uhm,


[User] Please transcribe this text

[Assistant] It's moving from left to right and top to bottom. Uh, different sections of notes are marked with different kind of codes.


[User] Please transcribe this text

[Assistant] On the right you see a very different type of image associated with recorded sound.


[User] Please transcribe this text

[Assistant] Uh, this is a spectrogram recording. What you're seeing is, uh, from top, uh, to bottom, uh, a frequent, a set of frequencies and from left to right, uh, time elapsing, uhm, sort of the same way as the image on the left. Uhm, but this is literally, uh, highlighting.


[User] Please transcribe this text

[Assistant] Different frequencies, uh, in this case, it's a male voice saying 19th century, uh, and because it's a male voice, you see that the


[User] Please transcribe this text

[Assistant] Brightest colors are on the lower end of the spectrum indicating that it's a lower tone of voice.


[User] Please transcribe this text

[Assistant] Here's yet another type of visualization that I've used in my own work. This is looking at a simple rhythmic transcription on the right and on the left I'm looking at the rhythmic relationships in sort of structural terms. So I'm equating a musical transcription and another type of


[User] Please transcribe this text

[Assistant] Uh, visual representation, uhm, different ways of getting at the same thing.


[User] Please transcribe this text

[Assistant] Usually you try to avoid redundance, uhm, in writing and in presenting visual data in this case.


[User] Please transcribe this text

[Assistant] In my mind this is a little bit more about giving two different perspectives on the same thing.


[User] Please transcribe this text

[Assistant] We'll see now a couple of more technical, uh, diagrams, uh, reminiscent of the social sciences and natural sciences.


[User] Please transcribe this text

[Assistant] Uhm, so you see on the left the way the different sizes of drums are arranged. On the right a picture of a drummer using them that way.


[User] Please transcribe this text

[Assistant] This is all very specialized, uhm, not that different from maybe looking at what a biologist would do with, uhm, different types of charts and diagrams I suppose. Uhm, and here are some other ways of, uhm, transcribing and visualizing musical data.


[User] Please transcribe this text

[Assistant] Uhm, on the left this color coded, uhm, set of blocks is, uh, looking at themes and variations in a performance.


[User] Please transcribe this text

[Assistant] Uh, in the middle and the right, uh, I'm looking at very small data, uhm, little micro-rhythmic, uhm, phenomena in a recording.


[User] Please transcribe this text

[Assistant] Uh, and these again are just different ways of representing, uhm, musical information. And finally, looking at some big data.


[User] Please transcribe this text

[Assistant] Looking at tempo changes over an almost hour long performance.


[User] Please transcribe this text

[Assistant] Here I'm mapping how much the music speeds up or slows down over a longer time.


[User] Please transcribe this text

[Assistant] Growing ever more accustomed to visual images and can use them in, uh, visual images that move, that is uh, moving images, videos, film, in ways that, uh,


[User] Please transcribe this text

[Assistant] Uh, writers and as researchers, uhm, here are two stills from YouTube videos and you have the links. Uhm, both are really excellent and I recommend them both highly. The one on the left is excerpts from documentary work by an ethnomusicologist named Hugo Zemp. Uhm, and, uh, if you


[User] Please transcribe this text

[Assistant] I think you'll really get a new type of insight into that music by clicking through that video and some of the related ones.


[User] Please transcribe this text

[Assistant] So uhm, thanks very much for uhm, your time and see you in the next video.


[User] Please transcribe this text

[Assistant] This year has been crazy, like, I felt like we had all the cooking royalty already on the show and now actual royalty, like, Kimilla, the Duchess of Cornwall, like, this is bigger than what I thought we'd ever do on Mars.


[User] Please transcribe this text

[Assistant] I have some ideas for veggie. Like a goat's cheese mess with beetroot.


[User] Please transcribe this text

[Assistant] In the pantry there's river mint, and we all know mint goes really well with lamb, so we figure out we can probably do like a river minted lamb with labna.


[User] Please transcribe this text

[Assistant] A lot of these ingredients I've never heard of, let alone cooked with before, but I think the sourness of the green ants would go well on the rhythm-inted lamb with labna. So maybe it's like a good carnage to add. We can definitely put it on.


[User] Please transcribe this text

[Assistant] We've tried all the canapes, all four options, and they're all really delicious. They show off Australia well, and I think they all look pretty, like, individually. So, I'm happy with what we're sending out. Service! Oh my god, my voice like broke.


[User] Please transcribe this text

[Assistant] The whole Master Chat experience has been life-changing for me, but this experience is kind of next level and they're really throwing us into the deep end and giving us these massive challenges, but they're so rewarding.


[User] Please transcribe this text

[Assistant] Seated cracker with the Wallaby Tatian Kwondong Plum Jam.


[User] Please transcribe this text

[Assistant] Polly, I think we should get started on rolling out the pasta, the dough, for the crackers.


[User] Please transcribe this text

[Assistant] All of the conditions, hi. There's win, there's hate, there's judges.


[User] Please transcribe this text

[Assistant] Can I, I'm going to try it because there's no point in putting something on if it's...


[User] Please transcribe this text

[Assistant] So today I'm in charge of the gluten-free option, which is a seeded cracker with the wallaby tajian kuandongs. The wallaby is super fresh. We're using native ingredients. The wallaby is so soft. Let's not muddle it by cooking it. Let's serve it as is.


[User] Please transcribe this text

[Assistant] I really thought the waluwitata was gonna take less time. It's not. It takes so much time to get the sinew off. I'm really feeling the pressure. I'm trying to cut as fast as I can, but I still need to mix it and then portion it.


[User] Please transcribe this text

[Assistant] My wallaby canapes, I think are delicious, but they need a little bit more, something else. I've been looking for a way to use these green atoms, and it occurs to me, it's going to be so perfect on my wallaby dish.


[User] Please transcribe this text

[Assistant] Rayce, do you think the green ants go on the lamb or the tartare? Uhm, I reckon the lamb. Oh no, the tartare. The tartare, yeaah. Could it have been tartare? I reckon tartare.


[User] Please transcribe this text

[Assistant] We've gotta serve 450 canapes today. It's such a huge task, but once service started, we got a really good system going. Teamwork guys!


[User] Please transcribe this text

[Assistant] So I've got a wallaby tartare with Kwon Dong's green ants on a seeded cracker.


[User] Please transcribe this text

[Assistant] Sounds good. And so, why do you wanna work with them?


[User] Please transcribe this text

[Assistant] So, let's see. You did your research on the company, right?


[User] Please transcribe this text

[Assistant] Sounds good. And so, why do you want to work with them?


[User] Please transcribe this text

[Assistant] Service! So that's, uh, go cheese and be true.


[User] Please transcribe this text

[Assistant] Oh great! Is someone playing a practical joke on me? This is ridiculous!


[User] Please transcribe this text

[Assistant] The elevator has some sort of malfunction. Just take the stairs, dude. What floor are you going to? I have to go up 15 floors! Nevermind.


[User] Please transcribe this text

[Assistant] The elevator has some sort of malfunction. Just take the stairs, dude. What floor are you going to? I have to go up 15 floors!


[User] Please transcribe this text

[Assistant] I can't believe it's top 5 and it's finals week.


[User] Please transcribe this text

[Assistant] Oh gosh, I never thought I'd get a Hestan Vox to play with today and, uh, I'm just, I'm so excited.


[User] Please transcribe this text

[Assistant] Uhm, so I'm gonna be making a chocolate flexi ganache. That's gonna sit on the bottom. It's gonna be topped off with a cherry sorbet.


[User] Please transcribe this text

[Assistant] I'm also gonna top it off with a hazelnut praline. So I'm gonna use a liquid nitrogen to make that.


[User] Please transcribe this text

[Assistant] I know it's gonna be really hard, but I'm gonna just give it my all.


[User] Please transcribe this text

[Assistant] I'm really, really happy that I got the molecular gastronomy box.


[User] Please transcribe this text

[Assistant] My dish is a cherry sorbet with a chocolate plexi ganache, a cherry bubble. I'm gonna have a hazelnut praline snow on the outside.


[User] Please transcribe this text

[Assistant] My sorbet is turning, and now the next element I'm gonna do is a chocolate flexi ganache, which is basically gonna give that creaminess and that nice texture feel. It's really important to get the ratio of gelatin and agar right.


[User] Please transcribe this text

[Assistant] The Flexik and Nash is gonna be the hero today, so I really need that to set. But I usually have more time.


[User] Please transcribe this text

[Assistant] So I'm just gonna take a risk and put more agar and gelatin just to make it set faster.


[User] Please transcribe this text

[Assistant] It's really risky to add more gelatin agar because it's gonna set the ganache.


[User] Please transcribe this text

[Assistant] That's gonna be more dense instead of that nice velvet kind of taste to it.


[User] Please transcribe this text

[Assistant] This thing's churning, I've got chemicals going, I'm using different things I haven't used before, I wanna use liquid nitrogen, which I still haven't wrapped my head around it, and I'm just all over the place.


[User] Please transcribe this text

[Assistant] I've got calcium lactate in the sphere and I've got the sodium alginate that I'm going to make into a bath to finish off the process of that bubble.


[User] Please transcribe this text

[Assistant] I hope it works. This is just the exciting part. I love it so much. I've got my gloves on, I've got glasses on, and then it's time.


[User] Please transcribe this text

[Assistant] I've got my chocolate plexi ganache in the center. I'm really happy it's nice and set.


[User] Please transcribe this text

[Assistant] I'm gonna add some popping candies, just give that popping sensation in the mouth. I've got my little sour cherry bubble on the top.


[User] Please transcribe this text

[Assistant] I've got my hazenut praline snow on the outer layer.


[User] Please transcribe this text

[Assistant] I had heaps of fun cooking today. You know, overall, whatever the results today, I'm pretty proud of myself and whoever gets a chance to play with molecular gastronomy.


[User] Please transcribe this text

[Assistant] I've cooked a cherry sorbet with a chocolate flextec ganache, a hazelnut praline, snow on a cherry bubble.


[User] Please transcribe this text

[Assistant] And agroni has gin, campyri, and a bit of vermouth as well, so I'm gonna play around those flavors. Orange, orange, orange.


[User] Please transcribe this text

[Assistant] I'm really conscious of time because I know there's a lot of elements in this dish that needs to be frozen and then things that need to cool down. There's just so much at stake.


[User] Please transcribe this text

[Assistant] Uhm, I'm making kind of a drink called Negroni in a dessert. Negroni has Campari, it's got gin and also bitters, which I want to use orange instead.


[User] Please transcribe this text

[Assistant] Yes, so I'm going to make a bitter granita with a bit of blackberries as well, a ball which is made up of a kind of a mousse structure and I'm going to fill it with a orange mousse and just keeping it to those three simple elements.


[User] Please transcribe this text

[Assistant] George and Gary really like Negronis and that puts a lot of pressure on me because I'm kind of scared that I won't get the bitter flavor of Negroni in my dish.


[User] Please transcribe this text

[Assistant] I definitely don't want to be in the bottom. It's going to be that semi-final pressure test and nobody wants to be down there.


[User] Please transcribe this text

[Assistant] I've chilled out my blackberry mixture, I pour it into a siphon gun and I kinda squeeze it into the silicone mold and get it into the blast chiller.


[User] Please transcribe this text

[Assistant] Got my vanilla mousse on the way. Today I'm making a blackberry Negroni.


[User] Please transcribe this text

[Assistant] I run back to the blast chiller and I take out my blackberry frozen balls.


[User] Please transcribe this text

[Assistant] I'm hollowing out the dome molds because I need to fill it up with the orange mousse and the campyri blackberries. I still have to demold them and put them into one sphere and I'm really worried because some of them are just not the right shape.


[User] Please transcribe this text

[Assistant] Some of them are perfect and some of them are just, ugh, just a little bit of place, but I know I just need three and I'll be okay. I just need to nail this because I don't want to go home yet.


[User] Please transcribe this text

[Assistant] I'm really worried that if I make a hole on this very delicate small ball that I'm gonna crack it. If I crack these frozen balls, I'm just not gonna have a dish.


[User] Please transcribe this text

[Assistant] I'm just gonna have dollops of mousse and a bit of puree. I start cutting the holes and


[User] Please transcribe this text

[Assistant] Thirty seconds! Come on! I got my granita at the center of my plate, my little blackberry frozen balls, I top it off with some orange mousse just halfway up the ball and then finish it off with some blackberry and gin puree.


[User] Please transcribe this text

[Assistant] I'm really happy with the look of my dish but I hope I got the right balance. It needs a good balance of bitterness and sweetness.


[User] Please transcribe this text

[Assistant] I've done a lot of pressure tech and I'm hoping that gives me a bit more confidence and I'm hoping to be that lion that George is always wanting us to be.


[User] Please transcribe this text

[Assistant] Ben, come on! I don't really have a plan B. Faster, faster, faster!


[User] Please transcribe this text

[Assistant] So we talked about type conversion and coercion to numbers and to strings. But I didn't mention booleans yet, right? That's because we need to learn the concept of truthy and faulty values first. And so that's what we're going to do now.


[User] Please transcribe this text

[Assistant] So let's get right into it. So, falsy values are values that are not exactly false, but will become false when we try to convert them into a boolean. And in JavaScript, there are only five falsy values. And let me actually write them down here for you.


[User] Please transcribe this text

[Assistant] Of course, false itself is already false, so we don't need to include it in the list of falsy values.


[User] Please transcribe this text

[Assistant] So again, all of these five values will be converted to false when we attempt to convert them to a boolean. They're not exactly false initially, but they will become when converted to a boolean.


[User] Please transcribe this text

[Assistant] So that's the definition of falsy values. Everything else are so-called truthy values. So values that will be converted to true. For example, any number that is not zero or any string that is not an empty string will be converted to true when we attempt to convert them to a boolean. And so let's actually see that in practice.


[User] Please transcribe this text

[Assistant] So just like with numbers and strings, we can use the boolean function.


[User] Please transcribe this text

[Assistant] Boolean, and then zero. And we know that this one is a falsy value.


[User] Please transcribe this text

[Assistant] Right? Let's copy this and do this a couple of times for some different things. Let's do the same with undefined.


[User] Please transcribe this text

[Assistant] And it's not an empty string. And now let's also do this with this empty object. And we will learn about objects in the next section. So this here is simply an empty object. So let's see what the result of this is going to be.


[User] Please transcribe this text

[Assistant] And we see that indeed converting the zero here to a boolean resulted in false. And the same for undefined. It's also false. But then the string Jonas is, uh, true.


[User] Please transcribe this text

[Assistant] And so that's why we say that any string that is not an empty string is a truthy value. And the same actually applies to this empty object here. It's also a truthy value. But if we tried to convert an empty string,


[User] Please transcribe this text

[Assistant] Well, I think then you can already know what the result will be. And it's gonna be false. Again, because it's a falsy value.


[User] Please transcribe this text

[Assistant] As we see up here in this list. So that's what truthy and falsy values are, and this is how we could convert them to booleans. But in practice, I actually never did this in my life. I never used this function here in practice. This was just to show you the concept of truthy and falsy values.


[User] Please transcribe this text

[Assistant] So in practice, the conversion to Boolean is always implicit, not explicit. Or in other words, is always type coercion that JavaScript does automatically behind the scenes.


[User] Please transcribe this text

[Assistant] But when exactly does JavaScript do type coercion to booleans? Well, it happens in two scenarios. First, when using logical operators, and second, in a logical context, like for example in the condition of an if-else statement.


[User] Please transcribe this text

[Assistant] And we're going to talk about logical operators in a future lecture. So let's now go back to the if-else statement and see how type coercion works in the if-else condition. So let's say that we have a money variable.


[User] Please transcribe this text

[Assistant] And in the beginning we don't have any money. So we set it to zero here. And now we can use what we just learned to test if the person has currently any money or not. Right? So let me actually write it first and then I'm going to explain to you how it works. So if money.


[User] Please transcribe this text

[Assistant] Then let's log to the console. Something like, don't spend.


[User] Please transcribe this text

[Assistant] And notice how I used the double quotes because in here I have a single quote for the don't. And then we can also do an else block


[User] Please transcribe this text

[Assistant] So let's see if this works, and then I'm going to explain to you why it works. So indeed, we got the you should get a job, and so that's the else part here, right? So this here is the code that got executed. But why?


[User] Please transcribe this text

[Assistant] Well, we know that money is a number right now. And this number is zero.


[User] Please transcribe this text

[Assistant] But in the logical context of an if-else statement condition, so that's right here in these parentheses, here JavaScript will try to coerce any value into a boolean. So no matter what we put here, if it's not a boolean, JavaScript will try to convert it to a boolean.


[User] Please transcribe this text

[Assistant] And that happens using the truthy and faulty value rules that we just discussed in the beginning.


[User] Please transcribe this text

[Assistant] So, we know that money here is zero. But zero is a falsy value, right? And so in this logical environment here, in this condition, this number zero will be converted to false. Just like it happened here, when we converted manually the zero to a Boolean.


[User] Please transcribe this text

[Assistant] So here this conversion to Boolean, uh, returned false. And here the exact same thing happens. Money is zero, and so zero is converted to false because it's a falsy value. And as a result, the else block here is executed, and so on the console we see you should get a job.


[User] Please transcribe this text

[Assistant] Now if we change this to something else and it doesn't matter what number, let's say 100, then 100 is a truthy value. And so this means that this condition will be true. And so the if block will be executed. Wanna see?


[User] Please transcribe this text

[Assistant] Yes, indeed. Now it says, don't spend it all. Great. I hope that made sense.


[User] Please transcribe this text

[Assistant] And we can eh, test this in another situation to make really sure that you understand it.


[User] Please transcribe this text

[Assistant] So another use case for these truthy and falsy values is to check if a variable is actually defined or not. And this might seem like a weird use case, but you will see later in the course that it actually makes a lot of sense sometimes to test if something actually exists or not.


[User] Please transcribe this text

[Assistant] Then just tell you, height is undefined.


[User] Please transcribe this text

[Assistant] Okay, so let's see the result and again I will explain you why it works this way. And maybe you can already guess why it works this way.


[User] Please transcribe this text

[Assistant] So, can you try to explain it to yourself maybe? That would be a good idea to make sure you actually got the concept. But anyway,


[User] Please transcribe this text

[Assistant] Uh, we know that height is undefined in this moment, right? Because we didn't assign it any value yet. And we know from our little list here that undefined is a falsy value. And therefore,


[User] Please transcribe this text

[Assistant] Uh, just like before in the money here, this height variable here in this logical context will automatically be converted to a boolean. And since height is undefined, and undefined is a falsy value, height right here will be false. Therefore, this block here will be executed.


[User] Please transcribe this text

[Assistant] But now, if we assign something to it, no matter what it is, then we will get the other result.


[User] Please transcribe this text

[Assistant] So now it's true, and so now this block here is executed. However, with this, we can actually run into a problem. So let's say that the height is zero for some reason. And that's a perfectly valid number. But watch what happens when we run this code.


[User] Please transcribe this text

[Assistant] Now we get again, height is undefined. So, why is that? And I hope you know the answer by now.


[User] Please transcribe this text

[Assistant] Well, it's because zero is also a falsy value. And so this one will also trigger this else block.


[User] Please transcribe this text

[Assistant] But in this case, that's actually not what we want. So this is kind of a bug. It's an error in our application. Because here in this if-else statement, we didn't account for this scenario.


[User] Please transcribe this text

[Assistant] We only accounted for the scenario that the height is either defined or not. But we didn't think of the height being zero, right? And so right now we get height is undefined even though that's not


[User] Please transcribe this text

[Assistant] So this is just to illustrate an example that there can be problems using this approach. However, we can fix this using logical operators, which is going to be very interesting. And we will talk about that a little bit later in this section.


[User] Please transcribe this text

[Assistant] But first, in the next lecture, we need to talk about equality operators. So stay tuned for that.


[User] Please transcribe this text

[Assistant] It's really hard trying to concentrate and keep my nerves down at the same time. Oh, it's going to be a very tough one.


[User] Please transcribe this text

[Assistant] I'm making custard right now. It's just the old fashioned way I make it at home.


[User] Please transcribe this text

[Assistant] I'm reading the clues are so far so good. I understand the elements that I have to make, but I have to model. I have to move fast.


[User] Please transcribe this text

[Assistant] It's very important to get the panna cotta set right. If it's not set, it's just going to turn into a puddle.


[User] Please transcribe this text

[Assistant] So there is a bottle in the ingredients. I don't know what it is.


[User] Please transcribe this text

[Assistant] It looks like a liha. I smell it and taste it. It tastes more like dessert wine. It's nice.


[User] Please transcribe this text

[Assistant] So looking at the clues in the review, I can see that the jubes and the fluid gel are made of the same flavors, mandarin, saturn and chamomile.


[User] Please transcribe this text

[Assistant] The only difference in the recipe is that the jubes are set with gelatin.


[User] Please transcribe this text

[Assistant] To make the gel and the jubes, I infuse chamomile and drain the leaves. Then I add mandarin puree and some Saturn. I split that in two.


[User] Please transcribe this text

[Assistant] I add gelatin into the jube mixture and agar agar into the fluid gel.


[User] Please transcribe this text

[Assistant] I'm going okay for time. I've got most of my elements done. My sorbet is churning, panna cotta is setting, fluid gel and gel, custard and curd.


[User] Please transcribe this text

[Assistant] Now it's time to move on to the microwave sponge.


[User] Please transcribe this text

[Assistant] Now I'm going through the last elements. I get the sponge out of the microwave.


[User] Please transcribe this text

[Assistant] Ten minutes to go, I'm getting one of the four pannacottas out of the mold.


[User] Please transcribe this text

[Assistant] The times running out, the pressures getting onto me, I feel really frazzled. My panna cotta didn't set. Put my other panna cottas into a blast chiller.


[User] Please transcribe this text

[Assistant] The panna cotta and my custard on set.


[User] Please transcribe this text

[Assistant] The pressure got to me. I think it's game over for me.


[User] Please transcribe this text

[Assistant] My panna cotta didn't set, but everything else is on the plate.


[User] Please transcribe this text

[Assistant] And I hope that the flavors are there and it will be enough to keep me safe.


[User] Please transcribe this text

[Assistant] Some of the elements failed and I uhm, could have done a better job.


[User] Please transcribe this text

[Assistant] Oh wow. Just wow. I can't see my dish resembling in any way the original dish. The original dish is way too incredible and sophisticated.


[User] Please transcribe this text

[Assistant] Uhm, it's been incredible and cooking for, for all of you, it's been such a pleasure and honor and I'm very thankful.


[User] Please transcribe this text

[Assistant] And drive and determination to move forward and to achieve my dreams.


[User] Please transcribe this text

[Assistant] Might sound more like science fiction than science, but in a recent study in the journal Nature, scientists described an artificial womb for mouse embryos


[User] Please transcribe this text

[Assistant] That actually worked. And it could bust the field of development of biology wide open. Here's the thing about mammals, typically,


[User] Please transcribe this text

[Assistant] Their embryos need to grow in a living uterus, and that makes it kind of hard to study their development. We can't just, like, peek our heads in there to see what's going on. And that's kind of a shame, since mammals are the best models for understanding exactly what's going on in pregnant women.


[User] Please transcribe this text

[Assistant] Keeps the embryos from sticking to the walls of the vials, which can interrupt development. These researchers didn't invent this setup from nothing. It's based on previous experiments. But those attempts only managed to sustain the embryos for a day or less. A big factor in this team's success was the ventilation system they designed, which provides oxygen and carbon dioxide to the embryos. With it, the researchers could precisely control the concentration and pressure of these gases,


[User] Please transcribe this text

[Assistant] Which allowed them to better mimic what fetuses experience in utero. And...


[User] Please transcribe this text

[Assistant] It worked. In their study, they report taking mice fetuses out of the uterus after five days of development and sustaining them in the artificial wombs for another six days. The scientists also claim, in as-yet-unpublished experiments,


[User] Please transcribe this text

[Assistant] And incredibly, the lab-grown embryos appeared to develop normally. But they only made it for those 11 days, and the scientists think that's because they haven't quite figured out how to scale up the nutritional supplement for the next stages of development. The team is already working on solving that, though, and are making progress with more recent experiments. They hope that soon,


[User] Please transcribe this text

[Assistant] They'll be able to grow mouse embryos from fertilization to birth inside their artificial womb. And if they succeed, their technology would allow for highly detailed embryological studies, which could help answer all sorts of questions about


[User] Please transcribe this text

[Assistant] It may also open the door to major ethical questions about artificially grown animals or even humans, but we still have some time.


[User] Please transcribe this text

[Assistant] Before we crack that whole can of worms open. While we're on the subject of sci-fi-worthy medical tech, though,


[User] Please transcribe this text

[Assistant] Another team of researchers recently reported that they've produced an artificial heart valve that could make it much easier to treat children with heart conditions. See, our circulatory systems, including our arteries, veins, and hearts, use valves to control the flow of blood. If these don't work properly, a person may need surgery to replace them with artificial versions. But that's not so straightforward when the patient is a child, because children grow, and artificial valves


[User] Please transcribe this text

[Assistant] It's just a lot of heart surgeries. But according to the new paper published in Science Translational Medicine, it's possible to create valves in the lab


[User] Please transcribe this text

[Assistant] To make these growing valves, researchers started with skin cells from sheep. They placed these cells inside a tube of gel that encouraged them to develop an extracellular matrix, the soft tissue between cells that holds them together and facilitates cellular communication. Once the cells had done this, they were washed away, leaving behind a


[User] Please transcribe this text

[Assistant] So the valves fell apart over time when they faced the pressure of actual blood. But eventually, the researchers came up with a multi-tube design that held together and functioned like a normal valve. And when they implanted these tubes into living lambs, the lambs' native cells invaded the empty matrix


[User] Please transcribe this text

[Assistant] And took over the task of keeping it healthy. Their cells even expanded it as needed.


[User] Please transcribe this text

[Assistant] So the valves remained functional for 12 full months as the lambs developed into adult sheep. The researchers think the same thing could be done with human cells to replace human valves.


[User] Please transcribe this text

[Assistant] So their next step is to get approval for clinical trials. Every year, hundreds of children need to undergo heart surgery to replace defective valves. So if this technology ends up working in people like it did for those lambs,


[User] Please transcribe this text

[Assistant] It could remove the need for repeated operations and make those kids' lives a lot easier. Which would be great, because it's not every day that a scientific study is so…


[User] Please transcribe this text

[Assistant] Thanks for watching this episode of SciShow News! For more of the latest breakthroughs in science, be sure to tune in right here every Friday. Or you can just click that subscribe button and ring the notification bell, and you'll get a notification for all of our new episodes. It's really just that easy.


[User] Please transcribe this text

[Assistant] It doesn't get that cold in Queensland, but when it does, there's nothing better than tucking into a nice casserole or spaghetti. I couldn't think of anything better.


[User] Please transcribe this text

[Assistant] I really need to get on with the bisque straight away. It's gonna take a while for the flavours to develop. My veggies are sauteing. I start cleaning the crabs.


[User] Please transcribe this text

[Assistant] I'm gonna use everything from the legs, claws and the bodies just to make sure I can punch as much flavour into this bisque as possible.


[User] Please transcribe this text

[Assistant] Jess is such a talented cook and you never know what she could pull out. I think it's gonna be a real challenge.


[User] Please transcribe this text

[Assistant] Once my crabs are cooking and colouring, I move on to the black squid ink spaghetti.


[User] Please transcribe this text

[Assistant] I'm adding squidding to the pasta dough for that vibrant colour and I think it'll be a great contrast between the really rich red bisque, some white pan-seared scallops and the dark black pasta.


[User] Please transcribe this text

[Assistant] If I can punch a lot of flavour into this bisque, I know it's going to give me a great chance of getting into the next round.


[User] Please transcribe this text

[Assistant] I remove the crab bodies from the bisque and puree them till they're a smooth paste and put it back in just to help the crab flavour develop.


[User] Please transcribe this text

[Assistant] Plating? Uh, plating, I want to serve it in the shell. Yeah? One upside down in the bowl to hold the pasta. And then the other one just as sort of presentation.


[User] Please transcribe this text

[Assistant] Just give them a quick flash fry in a really hot pan. They only need to be cooked for about 10 to 20 seconds a side.


[User] Please transcribe this text

[Assistant] Now I need to start plating up. I've listened to Matt's little tips. It's gonna be a bit modern, but should be a really hearty main. Is that good?


[User] Please transcribe this text

[Assistant] I'm going to use a large carving fork just to give the pasta a nice spiral with the three scallops that even points around the dish. And I'm going to serve the bisque on a side in a nice serving jug.


[User] Please transcribe this text

[Assistant] I really want to make it through to the next round. I've really got my eye on the prize today.


[User] Please transcribe this text

[Assistant] I was really happy with that cook. I think Jess and I are both at either ends of the spectrum today. She's done the most amazing dessert.


[User] Please transcribe this text

[Assistant] I feel that the bisque is hearty, it's thick, it's rich, uh, paired with the spaghetti and the scallops. That's something that I'd want to eat on a winter's night. Just staying at home, uhm, couple of glasses of wine and that I'd be a happy chap. Uh, boots? No, don't usually do the uh, boots.


[User] Please transcribe this text

[Assistant] I'm so happy I made it through to second round. I know Sashi's the flavor king and it's gonna be a tough cook. But I really need this advantage. Sashi's had two immunity pins. Khan's had one. It's my turn today and Sashi's gonna have his work cut out for him. I really want this advantage.


[User] Please transcribe this text

[Assistant] When I think of autumn, I resonate with the beautiful colours of the leaves, those intense reds and oranges. But I know that I'm gonna need to ram it full of autumn flavours, because I know Sashi's the flavour king, and he is gonna be hard to beat. I had a perfect tasting in round one, and now the pressure is really on.


[User] Please transcribe this text

[Assistant] I've got to create a dish inspired by autumn and I've taken a lot of time in the pantry, but I've come up with an idea. A great caramelized piece of fish, carrot and ginger puree, and a tarragon vinaigrette.


[User] Please transcribe this text

[Assistant] I first need to jump onto the carrot and ginger puree. It needs time to soften.


[User] Please transcribe this text

[Assistant] With uh, carrot and ginger puree. Yep. And tarragon vinaigrette. Yeah.


[User] Please transcribe this text

[Assistant] Yeaah, nah, look, I wanna keep it simple, but, but it's like that.


[User] Please transcribe this text

[Assistant] I think so. Thanks guys. I've gotta come up with something quick to fix this.


[User] Please transcribe this text

[Assistant] I've put up a great dish in round one, and I wanna make sure I put up another great dish, but I'm a little bit worried at the moment. If my dish doesn't have enough autumn flavours, then I might as well kiss this advantage goodbye. And I'm running out of time.


[User] Please transcribe this text

[Assistant] I've spent a lot of time thinking about this dish and I think I've now got the autumn theme nailed. I really need to get a move on and get this dish up.


[User] Please transcribe this text

[Assistant] I'm still doing the fish and the dish I originally thought of. I'll just be changing a couple of the elements. I want to do some parsnip chips. Change it into a sort of fish and chips I think.


[User] Please transcribe this text

[Assistant] Trying to rethink the dish at this sort of late stage is never the best idea. Uhm, but you've gotta really roll with the punches. I've decided to change it up.


[User] Please transcribe this text

[Assistant] Gonna make a walnut crumbed coral trout with carrot and ginger puree, parsnip chips and a parsley vinaigrette.


[User] Please transcribe this text

[Assistant] I'm really confident with this dish and I've been pushing myself to come up with creative ideas and I'm really proud of them.


[User] Please transcribe this text

[Assistant] To make the parsnip chips, I fry them in oil until they're crisp and golden. To make the walnut crumb, I de-shell about eight to ten walnuts and a bit of ginger just to give it that nice warmth running through it. And I'm just gonna lay that over the top of the fish.


[User] Please transcribe this text

[Assistant] Yeah, I really think the dish is working better, but it's hard to tell if you ever do enough against sashi. But hopefully the dish can speak for itself.


[User] Please transcribe this text

[Assistant] I really take a lot of pride in cooking fish. It's such a delicate meat.


[User] Please transcribe this text

[Assistant] And so I'm making sure this fish is cooked perfectly. I want to make sure that I don't overcook it. I just start the fish off nice and low just to get a nice crispiness on the crumb and make sure the fish is beautifully cooked.


[User] Please transcribe this text

[Assistant] Once the fillets cooked half of the way through, I put the whole pan in the oven to finish. And I've got to get onto this parsley vinaigrette.


[User] Please transcribe this text

[Assistant] I think this dish really works together. I've got beautifully cooked coral trout. The carrot and ginger puree and parsley vinaigrette with parsnip chips. Like a autumn version of fish and chips. I reckon it's a winning combination.


[User] Please transcribe this text

[Assistant] Cook was a little bit frantic, so uh, I think to come up with a dish, I'm stoked. I'm happy with the end product.


[User] Please transcribe this text

[Assistant] What have you cooked? Pan-seared coral trout, carrot and ginger puree, and a parsley vinaigrette.


[User] Please transcribe this text

[Assistant] The colours were inspiring to me. Uhm, the orange of the carrot ginger puree, the light browns of the parsnip chips, a light green from the vinaigrette.


[User] Please transcribe this text

[Assistant] The odds of, you know, going into elimination are really, really high today. Everyone wants to go straight through to finals this week, so I think we've got to come out all guns blazing. Cucumbers. Yeah.


[User] Please transcribe this text

[Assistant] My dish is a cucumber salad. I'm thinking about charring cucumbers, pickling, using the skins. Just, yea, try and get as many things as I can carrying that cucumber. Right.


[User] Please transcribe this text

[Assistant] Pickling these, I'm just gonna cool down that pickling liquid then put her on. Come on, let's go.


[User] Please transcribe this text

[Assistant] I think charring cucumbers, everyone would have been like, what? But they're so delicious and tasty. Chloe! Yes, George?


[User] Please transcribe this text

[Assistant] My dish is a cucumber salad. All my cucumber elements in the go. But I need an extra depth of flavour. So I'm thinking I can do a smoked labneh just to give a little bit of a meaty feel.


[User] Please transcribe this text

[Assistant] There's a lot riding on today. We all want to fast track into our finals week.


[User] Please transcribe this text

[Assistant] Service starts. It's a six course degustation. I'm doing the first course. Let's go. Fast. Yes, George.


[User] Please transcribe this text

[Assistant] The pressure's definitely on, I've got to get 40 plates up and they've got to look exactly the same. For my cucumber salad, I place a charred cucumber into the centre and put a few of the pickles around the cucumber. Hype dots of the labneh and sesame paste.


[User] Please transcribe this text

[Assistant] I then top it with some seaweed skins, sprinkle over some of their crumb, some of their dill sprigs and some granita.


[User] Please transcribe this text

[Assistant] I really like the flavors. I've given a little bit of a spin on, you know, the cucumber and I'm hoping that I impress tonight.


[User] Please transcribe this text

[Assistant] Uhm, film, video, and audio recordings, uhm, as well as internet-based resources.


[User] Please transcribe this text

[Assistant] A kind of special opportunity to engage with art and popular culture within an academic mode.


[User] Please transcribe this text

[Assistant] Uhm, not only, uhm, are we exploring the type of richness of culture, uh, for its own sake, but we're also able to


[User] Please transcribe this text

[Assistant] Uh, look at the meaning and the place of these things within a broader context like history and politics and economics and culture.


[User] Please transcribe this text

[Assistant] Uhm, a lot of us have come to use the internet as a primary, uhm,


[User] Please transcribe this text

[Assistant] Uhm, there are some principles involved that help us to understand citation in what I think of as a more general abstract sense.


[User] Please transcribe this text

[Assistant] Although citations in general can seem quite tedious, uhm, the attention to detail that they require is, uhm, I think very useful in itself.


[User] Please transcribe this text

[Assistant] Also, on a broader level, I think the way that, uh, we connect directly to the work of others is, uh, one of the hallmarks of academic writing, uh, that is


[User] Please transcribe this text

[Assistant] Here we have a couple of examples of ways to cite one of my favorite movies.


[User] Please transcribe this text

[Assistant] Dr. Strangelove. Uh, the top one is a citation for the original film, uh, as it was released in 1964.


[User] Please transcribe this text

[Assistant] So we begin with the title of the film, which is Italicized, just like we'd italicize the title of a book. Uhm, and then we have a variety of types of information that we can include.


[User] Please transcribe this text

[Assistant] Or not, depending on whether we think it's relevant and whether it's available to us or not. In this case, I'm specifying the director of the film, Stanley Kubrick, the abbreviations, uhm,


[User] Please transcribe this text

[Assistant] That does get a little tricky, but we'll go through some of the abbreviations. At the end of the video I'll have a couple of web links, appropriately enough, where you can find more resources on various details that


[User] Please transcribe this text

[Assistant] I'll just sort of be zipping through here in the video. Another abbreviation for movies


[User] Please transcribe this text

[Assistant] And television and film is the performers, that is usually the stars of a given program or film. Here, PERF is the abbreviation and the actors have opted to list


[User] Please transcribe this text

[Assistant] Movie studio that released the film originally and that's followed by the year of the original release and finally the format. Uh, so now, uhm,


[User] Please transcribe this text

[Assistant] Uhm, it's the wire, and I'm just seeing here, small tight bolt.


[User] Please transcribe this text

[Assistant] That I'll fix. Okay. So this is an episode of a TV show called The Wire, uh, called Unto Others.


[User] Please transcribe this text

[Assistant] The studio that released it, in this case HBO Home Video and The Year. And again the format, which I neglected to save in the original file, but there you have it.


[User] Please transcribe this text

[Assistant] So, the author, in this case, becomes the artist. The title is italicized, just like a book. And here, like in the previous examples in the video here, we have the label, Columbia.


[User] Please transcribe this text

[Assistant] Here in the second example is a piece composed by Gustav Holst. So he's treated as the author.


[User] Please transcribe this text

[Assistant] Last name, first name. Uh, the piece itself is called The Planets. And in this instance, I'm citing a particular recording which is performed by Andre Previn with the Royal Philharmonic Orchestra. Uhm, and this is the CD version on Tel-Arc in


[User] Please transcribe this text

[Assistant] 1990, and we have the format. So again, you see the consistency except, like the films, you can add


[User] Please transcribe this text

[Assistant] Performers and other types of information in the middle of the citation. Uh, if I'm citing a song, this third instance, this is the group that made the song. So the artist's name is Old and New Dreams. The song itself is Guinea.


[User] Please transcribe this text

[Assistant] And the album is an eponymous, as they say, is the name of the band. So, uh, it's italicized, but you'll notice that it's following the song. So this would be sort of analogous to the author.


[User] Please transcribe this text

[Assistant] Of an article, the title of the article, and a journal.


[User] Please transcribe this text

[Assistant] Uhm, obscure some of them commonplace. Uhm, the format is what matters here. There's a type of logic that I hope is emerging to the way you cite these things.


[User] Please transcribe this text

[Assistant] This is a sort of conceptual map. We start with editor, author, or compiler, if available. The name of a site, a version number if available, and for better or worse these days they're seldom available. The name of an institution, organization, sponsor, or something like it for a site, if available. Date of resource creation, if available. The medium of publication, usually we just say web.


[User] Please transcribe this text

[Assistant] Got access to that, uhm, to that resource.


[User] Please transcribe this text

[Assistant] And finally, in the MLA format, it's important to note that including a URL that is the internet address,


[User] Please transcribe this text

[Assistant] Uhm, it's optional. Uhm, so if you are going to do so, you use these brackets.


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[Assistant] Here, and follow it with a period, but it is optional. Okay, so here's an example.


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[Assistant] Uh, from a blog that I've mentioned in other videos, uh, by a colleague of mine, waynanwax.com. Since it has an author that's relatively simple, this is my access date. And the optional URL would go here.


[User] Please transcribe this text

[Assistant] And here's an example of a way to cite a specific entry from that blog.


[User] Please transcribe this text

[Assistant] This title, Songs of Shared Things, uhm.


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[Assistant] So again, uhm, there's a basic format here and you include the types of information that you have access to and that you find appropriate and most important. In this case here, I included the URL.


[User] Please transcribe this text

[Assistant] Some other issues to deal with regarding internet resources.


[User] Please transcribe this text

[Assistant] Uhm, here we have, uhm, an article that was published, uhm, in print by the Guardian newspaper in the UK, but was also posted online. So here is a way to cite the online version.


[User] Please transcribe this text

[Assistant] Here is an article that I did in a journal that is published online.


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[Assistant] Uh, you follow a format that's typical for citing academic journals.


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[Assistant] One interesting detail is right in the middle here, the end page abbreviation.


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[Assistant] Uhm, and I mentioned at the bottom here, there are several abbreviations that you can use for internet citations, depending on what information you may have or not have.


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[Assistant] No author, sometimes they're anonymous, or they're, uh, the, uh, they're credited to an institution of some kind. No publisher, so.


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[Assistant] They may not have any type of, uh, formal publishing vehicle at all.


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[Assistant] And no date. It's often hard to tell when a thing was posted online at all. So all of these abbreviations can be quite useful within your citations.


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[Assistant] And finally, uhm, hear a couple of, uhm, uh, next to last, I should say. Uhm, there are a couple of ways to cite.


[User] Please transcribe this text

[Assistant] Some types of digital files. First is an mp3 file.


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[Assistant] Uhm, this is unfortunately not the best recording of this piece that I've ever heard. Uh, but there you have it anyway. It's a pretty low quality mp3 file, but it's out there if that's what you're citing. Uhm, there's a simple way to do it. Uhm, here is a PDF article.


[User] Please transcribe this text

[Assistant] Uhm, by an artist and scholar named David Dunn. And here again you have all the basic elements.


[User] Please transcribe this text

[Assistant] And finally, uhm, you have a different type of audio file, which is freely available. You have the username. So, this is the, the, uh,


[User] Please transcribe this text

[Assistant] The identity of the person that posted the file, but technically they're not giving their proper name, so you also say NA, no author.


[User] Please transcribe this text

[Assistant] This is the date that they posted it. Here is information on the format of the file itself. It's a web resource. And finally I've included the URL, which again is optional in the MLA system. And finally, uh,


[User] Please transcribe this text

[Assistant] A lot of us can communicate directly with people, uhm, whose words


[User] Please transcribe this text

[Assistant] Will be quite useful to us in our research.


[User] Please transcribe this text

[Assistant] I could put the subject line of the email and cite the email as message to the author, date it, and tell you the format, which was email. And here we have a way to cite a tweet.


[User] Please transcribe this text

[Assistant] Of Jessica, who uhm, is a really noteworthy DJ. Here, another way to cite.


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[Assistant] Uhm, online posts of a different sort. Here is, wait a sec, a YouTube comment.


[User] Please transcribe this text

[Assistant] Rhythm John, so technically no author, but they're identified by a screen, uhm, username, uh, posted a wonderful, charming comment on this YouTube video. James Brown gives you dancing lessons. Highly recommended video.


[User] Please transcribe this text

[Assistant] And finally, uhm, another way to cite a YouTube comment.


[User] Please transcribe this text

[Assistant] ...into English in my paper and specified that the translation was by...


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[Assistant] Me, the author. Web, resource, and again, my date of access. Okay.


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[Assistant] I need coriander, I need sesame, I need, uh,


[User] Please transcribe this text

[Assistant] This video was created in partnership with Bill Gates, inspired by his new book, How to Avoid a Climate Disaster. You can find out more about how we can all work together to avoid a climate disaster in the link below.


[User] Please transcribe this text

[Assistant] If you've ever had a garden, you've probably given your plants some kind of food during the growing season to keep them healthy and happy. Maybe it was some compost or a store-bought fertilizer that you mixed into their water. That's because not all soils are the same, and some are lacking in the important nutrients that plants require for lush, consistent growth.


[User] Please transcribe this text

[Assistant] Humans have relied on fertilizers to nourish and boost the yield of their crops for thousands of years. Fertilizers help us grow a lot more plants in whatever soil is available. And thanks to the advent of synthetic fertilizers in the early 20th century, it became easier than ever to give crops a nutrient boost.


[User] Please transcribe this text

[Assistant] So much so that today, around half of the world's population relies on these types of fertilizers to grow their food. The convenience of synthetic fertilizers comes at a cost to the entire planet. And no, I'm not talking about runoff.


[User] Please transcribe this text

[Assistant] That's a problem, too. See, the way they're made uses a lot of energy, which comes primarily from fossil fuels. So using synthetic fertilizers is having an impact


[User] Please transcribe this text

[Assistant] Relying on them simply isn't a sustainable option for the future, especially as the world's population continues to grow.


[User] Please transcribe this text

[Assistant] Researchers are looking at other ways to keep crop yields high while moving away from fossil fuel dependence and increased greenhouse gas emissions. And one really clever way to do that might be to give nature a little boost. Some researchers are hoping to genetically engineer plant-associated microbes, or even the plants themselves,


[User] Please transcribe this text

[Assistant] We're all carbon-based life forms, but without nitrogen, life as we know it wouldn't exist. It's a key component of chlorophyll, which plants, you know, need for photosynthesis. It's also vital in the formation of amino acids, which are the building blocks of proteins. It turns out, though, that there is tons of nitrogen all over our planet.


[User] Please transcribe this text

[Assistant] However, most of it is in the form of nitrogen gas, which plants can't use for food. They require a little help to get it into a usable form. That help can come from biological processes, but often it comes from fertilizers.


[User] Please transcribe this text

[Assistant] Substances we add to soils to make them more fertile. Fertilizers can be made by people, or they can be natural, meaning they can come from living creatures or straight from the Earth. Like, as far back as 8,000 years ago,


[User] Please transcribe this text

[Assistant] Farmers were adding manure to their crops to give them a nutrient boost. Compost is another way of nourishing crops, especially in a backyard garden. But there's just a lot less bang for the buck in those natural nutrient sources than in the ones we cook up in labs. Which is why synthetic fertilizers are the primary way crops are fertilized today, especially where lots are grown in the same soil year after year after year. The biggest perk of synthetics?


[User] Please transcribe this text

[Assistant] And that's that their production is a significant contributor to climate change. Right now, fertilizer is produced with the Haber-Bosch process, which involves combining hydrogen and nitrogen gas at high temperatures and pressures to create ammonia. Additional processing turns ammonia into ammonium nitrate, a form of nitrogen that plants can use as food.


[User] Please transcribe this text

[Assistant] Those high pressures and temperatures require a lot of energy.


[User] Please transcribe this text

[Assistant] The cost of fertilizer would skyrocket beyond what's reasonable. And since almost half the world's population relies on synthetic fertilizers, it's just not an option.


[User] Please transcribe this text

[Assistant] At least not yet. Natural fertilizer production can and should be bumped up to lessen our dependence on synthetics.


[User] Please transcribe this text

[Assistant] But what if there's a way to engineer plants to make their own food, thereby decreasing the need for fertilizers altogether? Researchers have been investigating exactly this, and a few attempts


[User] Please transcribe this text

[Assistant] Essentially, there are two ways of doing this. One, you can get the microbes living amongst the crop's roots to do it.


[User] Please transcribe this text

[Assistant] Or you can get the plants to do it themselves. Both methods involve giving these organisms the means to convert nitrogen from the air into a usable food source. This is where the process of nitrogen fixing comes into play.


[User] Please transcribe this text

[Assistant] To convert nitrogen gas from the atmosphere into ammonia, a process known as biological nitrogen fixation.


[User] Please transcribe this text

[Assistant] The microbes use the nitrogen they fix for food. Any leftover is released as ammonia, which the plant can use. Legumes are particularly interesting because they have a very unique relationship with nitrogen-fixing microbes known as rhizobia. These nitrogen fixers attach themselves to the roots of the plants,


[User] Please transcribe this text

[Assistant] Well that sounds great. Why don't we just give these bacteria to all the plants? Turns out that that is not a simple thing to do.


[User] Please transcribe this text

[Assistant] And this relationship is oftentimes so specific that we simply can't transfer these bacteria to other plant species. Other crops like sorghum, rice, and maize also have a beneficial relationship with nitrogen-fixing bacteria, though. Maize even releases a sugary mucus when it rains.


[User] Please transcribe this text

[Assistant] But those relationships aren't as codependent or as beneficial as what legumes have with their microbes. These particular microbes are able to convert atmospheric nitrogen into ammonia,


[User] Please transcribe this text

[Assistant] Regardless of whether the plant is there or not. But they are not as good at fixing nitrogen as legume-associated bacteria, so they can't provide the plants with all the nitrogen they need. And even when it comes to legumes,


[User] Please transcribe this text

[Assistant] The nitrogen-fixing ability of their bacterial associates vary widely. Some are just better at it than others. So most of the time, fertilizers are still necessary to give plants a boost during the growing season, particularly in a commercial setting. To get away from this dependence on fertilizers, researchers are looking into giving these soil microbes a boost.


[User] Please transcribe this text

[Assistant] Either through modifying existing nitrogen fixers or engineering other microbes,


[User] Please transcribe this text

[Assistant] One idea being investigated is blocking the uptake of nitrogen by the bacteria so they would release more of the ammonia that they produce to the plant. Another option is more specific to the enzyme itself. You see, these microbes need things like nodules or special mucus.


[User] Please transcribe this text

[Assistant] Because nitrogenase is immediately deactivated by oxygen. If researchers could engineer a microbe with nitrogenase that is not sensitive to oxygen, that microbe could fix nitrogen


[User] Please transcribe this text

[Assistant] And to that end, researchers have successfully given E. coli bacteria the ability to turn nitrogen gas into ammonia by modifying them to contain nitrogenase genes known as NIF genes. Unfortunately, the modified E. coli were unable to convert enough nitrogen gas for their own growth, let alone a plant's.


[User] Please transcribe this text

[Assistant] So it currently isn't a complete solution, but the potential...


[User] Please transcribe this text

[Assistant] Now, another problem with this is that many plant species don't naturally have a strong relationship with these kinds of microbes. So researchers are also investigating ways to help plants make their own food without the need for microbes at all. Now, one very promising idea is engineering a part of the plant cell to produce nitrogenase


[User] Please transcribe this text

[Assistant] So the plant could turn nitrogen gas into ammonia all by itself. But there are some hurdles to cross here, too.


[User] Please transcribe this text

[Assistant] One of the biggest ones is that nitrogenase requires a lot of energy to convert nitrogen into ammonia. It seems that synthesizing ammonia is energetically costly no matter who's making it. So you'd need to put it somewhere that has enough energy to use it. Researchers have proposed engineering plant mitochondria to produce the enzyme, since


[User] Please transcribe this text

[Assistant] They are the main sites of ATP synthesis and could easily fuel the process. But it's not just as simple as activating one gene to produce nitrogenase.


[User] Please transcribe this text

[Assistant] Bacteria activate at least 9 NIF genes when they make it, and researchers have identified at least 16 genes that are required for plants to produce the same enzyme. The ratio at which all of these genes are expressed is important as well. Also, as I mentioned before, nitrogenase is easily and irreversibly deactivated by oxygen.


[User] Please transcribe this text

[Assistant] And oxygen is what mitochondria need to make ATP. To get around this, researchers have proposed engineering the plant's chloroplasts to produce the nitrogenase instead. They're also a source of ATP and could be modified to separate nitrogen fixation from photosynthesis, so the oxygen made from that


[User] Please transcribe this text

[Assistant] doesn't interfere. In fact, some cyanobacteria species are already able to do this. Their chloroplasts photosynthesize during the day and fix nitrogen at night. Plant chloroplasts are evolutionarily similar to cyanobacteria, so it may be possible to engineer a similar strategy in plants. But as of right now,


[User] Please transcribe this text

[Assistant] All of this is hypothetical. No one has actually taken wheat or whatever and successfully given it the ability.


[User] Please transcribe this text

[Assistant] To fertilize itself. Some are trying it, though. Humans are facing the global challenge of not only feeding Earth's ever-growing population, but also combating the ever-increasing threat of climate change. And depending on synthetic fertilizers to get the job done is not a sustainable option for the future, seeing as the manufacturing process is significantly contributing to CO2 emissions. Natural fertilizers can and will be a part of a sustainable solution,


[User] Please transcribe this text

[Assistant] Or the microbes that live among them. Or it may be something else. There are a lot of smart people working on these problems and coming up with new, innovative ways to minimize our future fertilizer use. Either way, we need a real, long-term solution so that we can ensure that what we eat


[User] Please transcribe this text

[Assistant] This episode of SciShow was created in partnership with Bill Gates and was inspired by his new book, How to Avoid a Climate Disaster. In it, he talks about the issue with fertilizers, but also


[User] Please transcribe this text

[Assistant] How we can't just stop using them. Like many of the varieties of crops that we grow today rely on them. But even though problems like this are huge and complex, they are not


[User] Please transcribe this text

[Assistant] Unsolvable. When people join forces and work together, we can achieve incredible things. And that's why we partnered with Bill Gates to make this episode. You can find out more about how we can all work together to avoid a climate disaster in the link below.


[User] Please transcribe this text

[Assistant] Hello English learners. Welcome back to EnglishPod. My name is Marco. And I'm Erica. And today we're bringing you a lesson that was requested by one of our listeners.


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[Assistant] So today's dialogue is simple, but we're going to be looking at some really great phrases.


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[Assistant] So, we are at an office today and the receptionist is greeting somebody that has an appointment.


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[Assistant] Oh no, see, high heels are dangerous. I don't know why women wear them.


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[Assistant] I don't know, but that's not what we're here to discover. Right. Okay, so let's take a look at some of these great phrases in Fluency Builder.


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[Assistant] So, Josh O'Neil said, yes, I'm here to see you, Joanna Stevens. I have an appointment at four.


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[Assistant] So she is saying, I understand what you said. And then she said, may I take your name?


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[Assistant] What is your name? Yeaah. So, now this is really important because if you said, what is your name, is that correct?


[User] Please transcribe this text

[Assistant] Exactly, or I would say polite to a certain extent.


[User] Please transcribe this text

[Assistant] Right, so if you meet somebody on the street or at a bar, you wouldn't say, may I take your name?


[User] Please transcribe this text

[Assistant] Okay, Miss Stevens will be with you momentarily. Will be with you momentarily.


[User] Please transcribe this text

[Assistant] Okay, so this is really polite. Yes. Momentarily, what does that mean?


[User] Please transcribe this text

[Assistant] Again, she could have said, Ms. Stevens will come out soon or Ms. Stevens will see you in a minute.


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[Assistant] Okay, so it's pretty clear now, but there are still a couple of phrases that I would like to look at. So why don't we look at the last two sentences.


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[Assistant] Miss Stevens is ready for you. So when she says ready for you, what does that mean? Prepared to speak to you. Okay. So instead of saying Miss Stevens is ready or Miss Stevens can see you now.


[User] Please transcribe this text

[Assistant] You used this great little phrase. It's ready for you.


[User] Please transcribe this text

[Assistant] Okay, and then she said, I'll show you to her office.


[User] Please transcribe this text

[Assistant] And she followed it by saying, right this way.


[User] Please transcribe this text

[Assistant] Right. And especially if you use it together, right? I'll show you to her office, right this way, please.


[User] Please transcribe this text

[Assistant] Okay, so, it's a really great way of being polite to somebody at an office.


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[Assistant] So watch your step. You see that everywhere in the signs. Be careful where you step.


[User] Please transcribe this text

[Assistant] Okay, so obviously she didn't watch her step and she fell. She fell. Okay, so really great phrases. Let's listen to this dialogue one last time.


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[Assistant] Alright, so a really simple dialogue, but with a lot of good phrases in there, and it's also a good review for more advanced students, right?


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[Assistant] Okay, so if you have any questions or doubts, please come to our website, EnglishPod.com.


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[Assistant] Okay guys, so we'll see you there, and until next time, it's... Goodbye! Bye!


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[Assistant] Hello English learners. Welcome back. We are here at EnglishPod. My name is Marco. And I'm Erica.


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[Assistant] Right, well, we always have eggs for breakfast, and there are many ways of preparing them, so we're gonna learn what the different ways are.


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[Assistant] Okay, so we have three words that we want to take a look at before we listen to our dialogue, so let's look at these in vocabulary preview.


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[Assistant] Okay, so if your boss is picky and you give him a report and maybe it has, I don't know, a couple of mistakes or something.


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[Assistant] It's not in the dialogue, but it's important that you know, right?


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[Assistant] Okay, and what about the, uh, other part? The whites. The white. The whites. Or also called the egg white, right? Yes.


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[Assistant] Let's listen to our dialogue, uh, we are gonna be listening to a couple who are having breakfast.


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[Assistant] Well, she is definitely very picky and has a very bad temper.


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[Assistant] Exactly. So we heard a couple of different ways of describing how you prepare eggs, so let's take a look at that in Language Takeaway.


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[Assistant] Okay, sunny side up. Sunny side up!


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[Assistant] Now this is interesting, sunny like the sun, right? Exactly. So when you fry an egg,


[User] Please transcribe this text

[Assistant] Right? And the yoke looks like a little sun, right?


[User] Please transcribe this text

[Assistant] Okay, because the opposite would be a fried egg.


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[Assistant] And that's our second word. Fried egg. Fried egg.


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[Assistant] Alright, so now let's take a look at our next set of eggs.


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[Assistant] A soft-boiled egg. A soft-boiled egg. Soft-boiled. Soft-boiled. Okay, so to boil, you put the egg? In water. In boiling water. Yes.


[User] Please transcribe this text

[Assistant] And make it cook. So how long would you usually put it in for to be soft boiled?


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[Assistant] Okay, so you only cook part of the egg, right?


[User] Please transcribe this text

[Assistant] Uh-huh. Okay. So again, the opposite would be... A hard-boiled egg. Hard-boiled egg. Hard-boiled. So, hard-boiled is when you cook the entire egg again.


[User] Please transcribe this text

[Assistant] So, with this soft-boiled and hard-boiled eggs, this takes us to our next form, eggs and soldiers.


[User] Please transcribe this text

[Assistant] Now this is really interesting, I didn't really know about this before. It kinda sounds like you're having eggs with a group of soldiers from the army.


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[Assistant] And this takes us to our last form of egg preparation and probably the most popular.


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[Assistant] Scrambled eggs. Scrambled eggs. Take eggs, put them in a pan, and then you just move them all over the place.


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[Assistant] So, we've looked at a lot of egg preparation, and now we can listen to our dialogue for the second time, and then we'll come back and look at some phrases.


[User] Please transcribe this text

[Assistant] Yeah, well, uh, that's modern days, I don't know, men are learning how to cook, and uh, yeah.


[User] Please transcribe this text

[Assistant] Okay, so great phrase. He said, I felt like baking. I felt like baking. I felt like baking. So let's take a look at this. He feels like or he felt like in the past. What does that mean when you feel like?


[User] Please transcribe this text

[Assistant] Okay, and then, to bake, and now this verb is in the gerund form.


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[Assistant] And that's the rule, right? I feel like playing soccer.


[User] Please transcribe this text

[Assistant] I felt like going to the movies. That's the way you would say this. You have the desire, you feel like doing something.


[User] Please transcribe this text

[Assistant] Okay, very good. And now let's take a look at this second phrase. Drives me crazy. Drives me crazy. Drives me crazy.


[User] Please transcribe this text

[Assistant] Okay, but it can also be positive, right? Like, that girl drives me crazy.


[User] Please transcribe this text

[Assistant] I'm just saying. Alright, so, drives me crazy. Really great phrase, and you can use it in all of these different situations like we heard. So let's listen to our dialogue for the last time, and then we'll come back and talk a little bit more.


[User] Please transcribe this text

[Assistant] Now you were telling me that you have some traditions when you eat eggs.


[User] Please transcribe this text

[Assistant] Well for example, I was telling you that, uh, when I prepare scrambled eggs, sometimes I like to take some rice, some rice that has already been cooked, put it in the pan,


[User] Please transcribe this text

[Assistant] And then take some eggs, two eggs, put it on top of the rice and scramble the rice with the eggs.


[User] Please transcribe this text

[Assistant] Yeah, exactly. So, let us know if you guys have any egg preparations or any special egg recipes or traditions that you practice.


[User] Please transcribe this text

[Assistant] Exactly, and as always we are there to answer them and, uh, solve any problems.


[User] Please transcribe this text

[Assistant] Hi, I'm John Green, this is Crash Course Literature, and today we continue our discussion of Frankenstein.


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[Assistant] We're pretty terrible. I mean, Mary Shelley's mother died while giving birth to her, and Mary and Percy's own first child, a daughter, died when she was just a few weeks old. And in her journal, Mary recounted an incredibly sad dream about this daughter. Dream that my little baby came to life again.


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[Assistant] That it had only been cold and that we rubbed it before the fire and it lived. So of course the idea of bringing the dead back to life had occurred to her even before she listened in on Percy Shelley and Byron discussing new developments in electricity. Barry Shelley even referred to the book itself as a child in her intro to the 1831 edition.


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[Assistant] She wrote I bid my hideous progeny go forth and prosper. I have an affection for it.


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[Assistant] But putting aside those biographical readings, there are still some pretty interesting feminist critiques of Frankenstein. For instance, the novel clearly shows what harm comes to women and families and relationships.


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[Assistant] She might become ten thousand times more malignant than her mate, thinks Victor, and delight.


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[Assistant] How trembling with passion I tore to pieces the thing on which I was engaged. I don't think I'm being too weird to point out the sexy stuff there, trembling with passion. Anyway, Victor claims to love his cousin, Elizabeth, but he deserts her for years at a time, and even though the creature says really, really, really clearly, I will be with you on your wedding night,


[User] Please transcribe this text

[Assistant] Actually, it occurs to me that they're quite similar. Both monsters created by failed scientific experiments who only really become monstrous when they're rejected by society? Anyway, an open letter to scientists. Dear scientists, here's a little rule of thumb. Anytime you're doing any kind of experiment, ask yourself the question, could this create a monster?


[User] Please transcribe this text

[Assistant] Because back then poetry was a totally reasonable way to share scientific ideas. He had an idea that life, at least on the microscopic level, could be restored to seemingly dead matter or created out of inert matter, a phenomenon he called spontaneous generation. And Galvani became famous for conducting experiments with electricity in which he showed that electrical impulses could animate the muscles of dead creatures, like the legs of a deceased frog. Did you get it? Conducting experiments in electricity? Anyone? Conducting electricity?


[User] Please transcribe this text

[Assistant] That said, the novel itself is clearly pretty skeptical about these pursuits. I mean, even before he animates the monster, it's clear that his studies are exacting a tremendous toll on Victor's health.


[User] Please transcribe this text

[Assistant] I mean, even though he's assembled every facet of the creature and made him huge on purpose so that all these fiddly bits like veins and eyelashes will be easier to work with, he responds to his creature with utter horror. And what is Victor's mature, responsible, heroic reaction to this situation?


[User] Please transcribe this text

[Assistant] was gradually turned into the fuel of an inextinguishable


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[Assistant] Crash Course is made by all of these nice people, and it's possible because of your contributions at Subbable.com. We want to say thank you to all of our Subbable subscribers for keeping Crash Course free for everyone, forever. If you want to subscribe, you can do so over at Subbable.com. There are also great perks there. Thank you again for watching, and as we say in my hometown, don't forget to be awesome.


[User] Please transcribe this text

[Assistant] The last time we saw Veronica and Steven, uhm, they broke up, right?


[User] Please transcribe this text

[Assistant] And Veronica was with her friend and feeling really terrible and then Steven suddenly came to sing a beautiful song.


[User] Please transcribe this text

[Assistant] Well, we're gonna look at four words now. Uhm, the first one, blaze.


[User] Please transcribe this text

[Assistant] Yes, this one is a little bit difficult, so I think we can use some examples to show us how to use this word.


[User] Please transcribe this text

[Assistant] When you go to the doctor and say, when will my baby be born? He'll say, well your due date is blah blah blah.


[User] Please transcribe this text

[Assistant] Yes. So when something is accurate, it's absolutely certain.


[User] Please transcribe this text

[Assistant] Well, we've got three phrases for you. Uhm, the first one is the middle of nowhere.


[User] Please transcribe this text

[Assistant] This is a kind of a funny one, but uhm, I think if we listen to some examples, it will help us to understand the meaning of this phrase.


[User] Please transcribe this text

[Assistant] Yeah, you're in a place with no cities or people or anything nearby.


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[Assistant] Well Marco, uhm, what do you think about this situation? What would you do if you were this guy?


[User] Please transcribe this text

[Assistant] Hey guys, what do you think? Uh, do you think Veronica cheated on Stephen?


[User] Please transcribe this text

[Assistant] Yeah, and Marco and I are always around to, uh, answer your questions, respond to your comments.


[User] Please transcribe this text

[Assistant] Welcome back, soccer fans. My name is Rick Fields, and, as always, I am joined by my commentating wingman, Bob Copeland.


[User] Please transcribe this text

[Assistant] And we're on the brink of soccer history today, as Ecuador and Brazil are tied 1-1, as we begin the second half.


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[Assistant] The ref calls the players for the kickoff, and here we go. Ecuador quickly passes the ball to the midfield, but, oh, it's out of bounds. That will be a throw in for Brazil. Adriano has the ball, and makes a long pass to Rubinho.


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[Assistant] And the ref has called him offside. No question about it. He was offside by a mile. We have a goal kick for Ecuador. Edison Mendez heads it to Valencia. He shoots. Deflected by the defender, and we have a corner kick.


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[Assistant] Delgado takes the corner, and we have a foul. Oh no.


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[Assistant] Dida, the goalkeeper, has fouled the Ecuadorian player. He gets a yellow card and that will be a penalty kick.


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[Assistant] This is the perfect opportunity for Ecuador to get ahead in this match and become world champions. He gets ready for the kick. He shoots. And. He.


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[Assistant] And today we're gonna be bringing you a great lesson about calling the office.


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[Assistant] Right, so you are at home, you have a problem, maybe you can't go to the office, so you have to call them and tell them that you're not gonna be able to go. Yes.


[User] Please transcribe this text

[Assistant] Alright, so we're not going to preview anything today because the dialogue is relatively easy. So let's listen to the dialogue for the first time and then we'll come back and look at some words.


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[Assistant] Alright, so there are a couple of words that we want to look at, so let's start with Language Takeaway.


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[Assistant] Alright, so when you have the ooflae, it means that you are sick. You have, uhm, it's very similar to a cold.


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[Assistant] Worse, yeaah, so, when you have the ooflet, it'll keep you in bed for a while. For maybe a week or two.


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[Assistant] Well actually the next word is a phrase that you can use when you're calling the office.


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[Assistant] So with this phrase, you're basically saying that you are not going to the office.


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[Assistant] So let's take a look at our last word for language takeaway.


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[Assistant] Okay, ecoveray. So some really great words, some really interesting phrases. So let's listen to this dialogue again and then we'll come back.


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[Assistant] Well, uhm, yeah, a couple of times that, uh, I haven't been able to really make it to the office, and I've had to call. So yeah, I would have to call and tell them that I'm not gonna make it, or maybe that I'm gonna be a little bit late.


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[Assistant] Exactly, so if you have any questions or comments, be sure to visit our website, EnglishPod.com.


[User] Please transcribe this text

[Assistant] Exactly, so be sure to check out some of our first lessons, I'm sure you'll find them useful as well.


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[Assistant] And for me, at least, that's one of the great pleasures of reading. We get to escape the strictures of our narrow lives and travel through time and space, imagine the world from other people's perspectives. And by accessing this wide range of human experience, we can understand that other people are really real. And isn't that an amazing thing to be able to do while you're also eating Cheetos? Sound side, you stay in all your books with Cheeto fingers. But it's worth it!


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[Assistant] So some people argue that the empathy and understanding that we can get from reading is in fact like the point of all culture. In 1875, the English poet and critic Matthew Arnold argued that culture seeks to do away with classes, to make the best that has been thought and known in the world current everywhere.