A set of eight photographs compiled into a series of slides explain how urban areas are facing challenges in keeping both their infrastructure and their residents cool as global temperatures rise. Chicago is tackling that problem with a green design makeover. This report is part of PBS's Coping with Climate Change series and could challenge students to consider engineering designs to help their own cities be greener.
This video segment, from the 'Earth: The Operators' Manual' featuring climate expert Richard Alley, shows how ice cores stored at the National Ice Core Lab provide evidence that ancient ice contains records of Earth's past climate - specifically carbon dioxide and temperature.
This is a polar map of permafrost extent in the Northern Hemisphere. A sidebar explains how permafrost, as it forms and later thaws, serves as both a sink and source for carbon to the atmosphere. Related multimedia is a slideshow of permafrost scientists from U. of Alaska, Fairbanks, collecting permafrost data in the field.
This video is one of a series from the Switch Energy project. It presents pros and cons of hydraulic fracturing, or fracking. In this video, new fracking technologies are presented as more economical and environmentally safe.
This video features the story of a multi-generational family-run dairy business in Oregon that aspires for sustainability while serving a local market, conserving energy, and reducing greenhouse gas emissions by burning waste from its dairy cows.
This video addresses acidification of the ocean and the ecological and economic implications of the resulting pH change on marine life. It includes information about how ocean acidification resulting from increased absorption of CO2 from the atmosphere is affecting ocean species such as sea urchins and oysters. Scientists from the University of California at Santa Barbara discuss their experiments with sea creatures in acidic sea water. There is an associated lesson plan and classroom activity that has students test the effects of CO2 on water pH.