Subtitled in Japanese4:14Why is ketchup so hard to pour?George ZaidanTranslated by Tomoyuki SuzukiReviewed by Akiko Hicks
Subtitled in Japanese歴史 vs. ウラジミール・レーニン - アレックス・ジェンドラーTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:34What is Alzheimer's disease?Ivan Seah Yu JunTranslated by Reiko BoveeReviewed by Tomoyuki Suzuki
Subtitled in Japanese自然における最小の工場:カルビン回路 ― キャシー・シミントンTranslated by Tamami InoueReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:48Sugar: Hiding in plain sightRobert LustigTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:27How many ways can you arrange a deck of cards?Yannay KhaikinTranslated by Misaki SatoReviewed by Tomoyuki Suzuki
Subtitled in Japanese相対論的な時空の基本:その1-アンドリュー・ポンチェンとトム・ウィンティーTranslated by Tomoyuki SuzukiReviewed by Misaki Sato
Subtitled in Japanese3:36Dead stuff: The secret ingredient in our food chainJohn C. Moore and Eric BerlowTranslated by Takamitsu HironoReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:33The case of the vanishing honeybeesEmma BryceTranslated by Takamitsu HironoReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:39The science of spicinessRose EvelethTranslated by Mio YamaguchiReviewed by Tomoyuki Suzuki
Subtitled in JapaneseDJを始める方法:ミキシング、マッシュアップ、デジタル・ターンテーブル ― コール・プラントTranslated by Moe ShojiReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:43Why do we cry? The three types of tearsAlex GendlerTranslated by Reiko BoveeReviewed by Tomoyuki Suzuki
Subtitled in Japanese3:49What is the universe made of?Dennis WildfogelTranslated by Tomoyuki SuzukiReviewed by Reiko Bovee
Subtitled in Japanese毒を意味する2つの言葉、ベノムとポイズンの違いは? - ローズ・エヴィリスTranslated by Tomoyuki SuzukiReviewed by Reiko Bovee
Subtitled in Japanese3:35An athlete uses physics to shatter world recordsAsaf Bar-YosefTranslated by Reiko BoveeReviewed by Tomoyuki Suzuki