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00:00Potatoes.
00:02What is the height of the Leaning Tower of Pisa?
00:06And how do you get the bubbles back into a sparkling wine?
00:09That's quite an intriguing question, all the same.
00:12Well, it comes from someone in the audience.
00:14Ah, there we are. What an extraordinary audience.
00:16Thank you for asking us questions.
00:17Martin accepted the challenge.
00:36Welcome to Awesome.
00:37Thank you so much for being with us tonight
00:38for the third show of the week.
00:40We're going to do science together.
00:41Thank you for being here.
00:42We're playing with the Blues.
00:43Marie-Ève Tremblay and Carl Saint-Jean.
00:45How are things going, Blues, first of all?
00:46I'm doing well.
00:48We're having a great week so far.
00:49But we haven't won yet.
00:51We had a tie.
00:52We lost yesterday.
00:53Today, we want to grab each other.
00:55I understand the intentions.
00:57And Carl, you've run a lot of marathons.
01:00for you, in life.
01:01Yes, 62.
01:02Ah yes, indeed.
01:03Roughly.
01:03And on almost every continent?
01:05Six continents.
01:06Which one is missing?
01:07Antarctica.
01:08Marathons are run,
01:10If we hear it in Antarctica?
01:10Yes, there are two, indeed.
01:11Oh, there are two of them?
01:12Yes.
01:12Ah.
01:13So, it will be planned for a few years from now, maybe.
01:15You're going there.
01:16Okay, you'll tell us about it.
01:16I'm going to look at some photos of that.
01:17a marathon in Antarctica.
01:19Good luck.
01:19On behalf of the French national team, thank you very much.
01:22Fabrice Dubille and Sébastien Lévesque
01:24form the Red team.
01:26Good evening Reds, how are you?
01:27Alright.
01:28We've found ourselves in a very good team.
01:29Yes, they win.
01:31That's for sure.
01:32He's pretty much a jack-of-all-trades.
01:34You, the calculated obsolescence,
01:35That doesn't bother you.
01:36You can fix it pretty much
01:37anything that breaks.
01:38I find some parts, I open them.
01:40Household appliances,
01:41electronic devices.
01:43Everything is fair game.
01:43Really?
01:44Yes.
01:44I have three-quarters of it to get repaired.
01:46Yes.
01:47Good luck to the Reds.
01:48Thank you to the public for coming out.
01:52In general, in my life,
01:54I think that's perhaps
01:55The same applies to you.
01:56when questions arise
01:57compared to potatoes,
01:58For me, it's more, well,
01:59mashed, baked, fried.
02:01It's like, you know,
02:02That's basic, that's basic.
02:04Martin, on the other hand,
02:05We're going a little bit further.
02:07Martin?
02:07Okay, Steph,
02:08It's not just me.
02:09because I'm going to introduce you
02:11A very intriguing question.
02:13but which went viral
02:14on social media.
02:16And there, well,
02:17Here is the scenario.
02:19If we have 100 kilos of potatoes
02:24composed of 99% water
02:27and that's where we want to go down
02:29by dehydrating them
02:3198% water,
02:34How much will our potatoes weigh?
02:36Once dehydrated?
02:38Still 100 kilos?
02:4098 kilos?
02:41Or 50 kilos?
02:43Team, good thinking.
02:45My brain is hurting right now.
02:46But I think that's normal.
02:48I think that's normal.
02:48So, here we're going to put
02:49something clear.
02:50Potatoes are not composed
02:5199% of life is water.
02:54This is hypothetical here
02:55for fun
02:55to ask oneself a question.
02:57The blues.
02:59Really interesting.
03:00I would like
03:00to use a rule of three.
03:01And there you are, an accountant.
03:03Yes, I said.
03:06I don't have my computer
03:07with me, but...
03:10That's for sure, it shouldn't
03:11to weigh 100 kilos,
03:12because of water,
03:13It weighs something.
03:14Yes.
03:15I don't think so
03:15that it be half.
03:17No.
03:19But 98?
03:2198.
03:22We'll take a chance.
03:22OK.
03:23The letter B,
03:24I'm going to go see the red team.
03:24What do they think about it?
03:26Fabrice?
03:27I'm going to start by saying
03:28the same
03:28than the blues.
03:30In fact, it's a 1% decrease.
03:32It's not a heavy weight
03:33that we lose.
03:34Absolutely agree.
03:34I don't know
03:35Why would we increase the weight?
03:36Absolutely agree.
03:37You have a mass
03:38of 100 kilos, 99.
03:39You're just decreasing
03:40a little bit at 98.
03:42Great.
03:4398.
03:4498.
03:45So, B for both teams.
03:47We're going at 98.
03:49So, Martin,
03:50do we have
03:50A good answer?
03:52The teams were laughing at me
03:53when I sang
03:54the other episode.
03:55But now I can laugh.
03:56of both teams
03:56because the answer
03:57is C.
03:5950 kilos.
04:00Yes, yes, yes.
04:01Sorry, but not so much
04:02for both teams on that point.
04:06That's the kind
04:07applause from the audience
04:08which I love.
04:09Ah, well done.
04:1150?
04:12Eh?
04:1250?
04:13What do you mean, 50?
04:14We don't understand anything, Martin.
04:15Let's be honest.
04:150 to 0.
04:16No weight on that.
04:18So here, it's 99% water,
04:19We return that to 98%.
04:21It weighed 100 kilos.
04:22It now weighs 50.
04:25So how did that happen?
04:26You said the word paradox
04:28And this is not insignificant.
04:29because what we are presenting to you here
04:31It's called the potato paradox.
04:34I love it.
04:35A sound effect for that.
04:37In fact, the key to success
04:40to understand why
04:42such a result is obtained,
04:43it's more about moving towards
04:45the entire statement,
04:47including what is not said
04:48in the statement.
04:49So, I'd like to remind you that initially,
04:50I said,
04:50We have 100 kilos of potatoes
04:53composed of 99% water.
04:55If we go all the way
04:57from that statement,
04:58we should also deduce,
04:59So that means
05:00that we are at 1% dry matter.
05:03So, out of 100 kilos,
05:04if we have 1%
05:05It's dry matter.
05:06So we're going to have
05:071 kilo of dry matter.
05:10We've gone all the way.
05:11of our statement.
05:12There, we wanted to dehydrate.
05:13our potatoes
05:14to obtain
05:16a composition
05:1798% water.
05:19Once again,
05:2098% water,
05:21So that means
05:222% dry matter.
05:24But I said
05:25that we dehydrated
05:26Potatoes.
05:27We cannot add any more
05:28dry matter.
05:29So that means
05:30that between not dehydrated
05:32and dehydrated
05:33our dry materials
05:35must count
05:36for double.
05:38Okay, if we don't add
05:39not potatoes,
05:40if we don't add
05:40actually dry materials,
05:41to obtain
05:42twice the dry matter,
05:44Okay, we need to turn off the water.
05:46In two, quite simply.
05:47And so, we move on
05:48weighing 100 kilos
05:49at 50 kilos.
05:51And that's the way
05:52to be able to understand it.
05:54this famous paradox
05:56potatoes.
05:58I love it.
05:59No, but we understand each other.
06:02You need to know
06:03that when we talk
06:03paradoxically,
06:04In fact,
06:05we are in the process
06:05to speak
06:06of something
06:07which is either absurd,
06:09either extravagant,
06:10or contrary
06:11to the news
06:12that we think we possess
06:14or that we know.
06:15And at that moment,
06:16Okay, let's say
06:17that something
06:18is paradoxical
06:19in everyday language.
06:21another example
06:22of paradox.
06:23If I tell you
06:23that if we fold
06:25a sheet of paper
06:26in two 42 installments,
06:28we're going to cover
06:29with the thickness
06:30from our folded sheet
06:31the distance
06:32between the Earth
06:32and the Moon,
06:33you're going to tell me
06:33"Hmm, let's see."
06:35But yet,
06:35It's true,
06:36even if it's paradoxical.
06:38And in mathematics,
06:39GOOD,
06:39We are talking about a paradox.
06:41when one has
06:41a result
06:42which is surprising.
06:44despite the fact
06:45that everything that led
06:46to that result,
06:47It makes sense.
06:49the study of paradoxes
06:50in mathematics,
06:51This is really important.
06:52This allows
06:52to re-examine
06:54the fundamental principles
06:56mathematics.
06:57SO,
06:57it is particularly
06:58interesting.
06:59And then,
07:00I'm not finished
07:00with the paradox
07:02potatoes
07:04and obviously
07:05The sound effect too.
07:07That intriguing question
07:08reminds us
07:08than in science,
07:10the concept of dilution,
07:12It's a fundamental concept
07:14and we cannot
07:15trusting our intuition
07:16when we talk
07:17of dilution.
07:18For example,
07:18here,
07:19imagine,
07:20That,
07:20that's ten times more
07:21diluted like that.
07:22It's difficult
07:23to imagine it
07:24intuitively.
07:25We absolutely must
07:26recover
07:26in mathematics
07:28precisely because
07:28avoid making mistakes
07:29when we do,
07:30For example,
07:30of chemistry.
07:31SO,
07:31There,
07:32Stéphane,
07:32an incursion
07:33in the world
07:33paradoxes,
07:34especially with
07:35the paradox
07:36potatoes.
07:41SO,
07:41the scoring,
07:42NOW,
07:43we don't have a point
07:44On that note,
07:45but we took more
07:46on the paradox
07:47potatoes.
07:48Me too,
07:49that works,
07:49That's great.
07:50SO,
07:50we take a short break
07:51and we return
07:51with the question
07:52of the public.
07:52Stay here.
08:05There is a superhero
08:06in a vacuum.
08:06Everyone
08:06call him
08:07Montréalman.
08:08It's you.
08:09Montréalman.
08:10It's not
08:10of your children.
08:13But you're not
08:13killable
08:14You?
08:15Montréalman.
08:16Looking at it now,
08:17he is the king
08:17and the app
08:18from Télé-Québec.
08:20Welcome,
08:20We're in a real mess.
08:21And you can meet
08:22Quite a character.
08:23Oh!
08:24Ah!
08:24Wow!
08:25Impaled through the mouth.
08:26Through the gills.
08:27Through the gills.
08:28Through the gills.
08:29Give it a taste.
08:30Friday 8pm.
08:31Also on the web
08:32and the Télé-Québec app.
08:58Subtitling by Radio-Canada
09:32Subtitling by Radio-Canada
09:59Subtitling by Radio-Canada
10:09Subtitling by Radio-Canada
10:10Subtitling by Radio-Canada
10:12Subtitling by Radio-Canada
10:12Subtitling by Radio-Canada
10:12Does a Toyota make you dream?
10:15Don't wait, take advantage of the sale
10:16red label
10:17at your Toyota dealership.
10:22Group office can help you
10:24to complete your to-do list.
10:28so that you can enjoy life.
10:31Have you completed your to-do list?
10:32Nothing could be simpler.
10:36Hmm, that's good.
10:38Here are the new crunchy protein oats.
10:4015 grams of protein with milk.
10:43Darlings.
10:46Made with oats since 1954.
10:49Would you like a nice dessert?
10:51Yes.
10:51No, but one more spoonful, please.
10:53For 75 years,
10:55A crime has been committed at the Saint-Hubert
10:57by the dessert thieves.
11:00They are manipulative.
11:02Those are large portions, aren't they?
11:04Relentless.
11:04All the way to Paris.
11:05And above all...
11:06The two of them together are good, right?
11:08Devious.
11:09The dessert thieves.
11:11It's a classic.
11:14But we will continue to offer
11:15a small anti-theft praying mantis.
11:17That way, if they suckle a praying mantis,
11:18They won't be able to suckle a single bite from you.
11:22It's two for one
11:23on absolutely all glasses
11:24at New Look.
11:28There has never been a better time
11:30to see clearly.
11:31Enjoy it.
11:40We're back in Awesome
11:42and we continue to have the same intact eyes.
11:44So how did that happen?
11:4550% of...
11:47It'll all sink in eventually.
11:49So, for the next experiment,
11:51Now we come to a segment
11:51that we really like here on the show
11:53when you decide to write to us
11:54by asking us a scientific question
11:56and that Martin accepts the challenge
11:58and that he responds to it.
11:59And today, the question comes to us
12:00by Ariane Clich.
12:01Thank you, Ariane, for the question.
12:03Can we regasify?
12:04Champagne or sparkling wine?
12:06And if so, how?
12:08What a great question.
12:09And Martin agreed to answer it.
12:11So, Martin, we're listening.
12:12Okay, that's exactly what we're going to test
12:13with this next experience.
12:15So, what could we do?
12:16or what could we put
12:17in sparkling wine or champagne
12:19to make it sparkle again?
12:22Is this baking soda?
12:26Should we use
12:29A homemade machine to re-carbonate drinks?
12:33Is it possible to have it at home, after all?
12:34Or you could use yeast.
12:38Team, good thinking.
12:40So, the reds begin
12:41with reflection this time.
12:43So, what do we want to add?
12:45Bubbles in our sparkling wine?
12:46What do we do?
12:46It still tastes good.
12:48Yes.
12:50You don't like yeast?
12:52I'm not convinced.
12:54What do you think?
12:56There was the machine,
12:57but the machine wrote itself clearly
12:59never put anything else on
13:00just water.
13:03And the other one is bicarbonate.
13:04What tastes like nothing?
13:06between the yeast and the soda air carton?
13:08Yeast.
13:09Yeast?
13:09Yeast.
13:11We don't say yeast.
13:12Yeast.
13:12Yeast.
13:13Yeast.
13:13Do we trust the recommendation?
13:14from the merchant who says you should never...
13:17Yes, indeed.
13:18Did you listen to it?
13:19Yes, indeed.
13:19You have it...
13:20My God, you're a case.
13:21So, listen to the blues.
13:23I, for one, would tend to go
13:25towards the sparkling water machine,
13:27even though it's not recommended.
13:29Because it seems to me that
13:31the Champagne method,
13:32It's natural to create bubbles.
13:34but only in sparkling wines,
13:36Gas is injected.
13:37Yes, I was thinking of baking soda.
13:39But I don't have a good reason.
13:41So, we're going to go with the machine
13:42in the simplest way.
13:43But that's because...
13:44What does baking soda taste like?
13:46As for me, I don't drink that, at least not once it starts.
13:48No, but I did appreciate the honesty.
13:50I had an answer,
13:51but not an explanation.
13:51So, I'll follow you.
13:53So, the choices have been made.
13:53I'm going to ask you
13:54to turn the turnstiles.
13:55Martin, we named something
13:56something important on the red team's side.
13:58It has to taste good.
13:59Good idea, I think.
14:00So, let's see first of all
14:01what happens
14:02when you add baking soda
14:03in our wine.
14:05Oh, it's sparkling.
14:10Except that in terms of appearance and taste,
14:13We might come back another time.
14:15Baking soda is very bitter.
14:17I'm not sure
14:17that this is the best method,
14:19But it sparkles.
14:20Let's go see now
14:21with the choice of reds,
14:22yeasts.
14:25Oh, that makes me feel better.
14:33It doesn't sparkle,
14:34that makes me
14:35And it's opaque.
14:37I don't think so
14:38that this is the correct answer.
14:39Okay, we've said,
14:40Well, we shouldn't do that.
14:42because the manufacturers
14:43they are not asking us to do it.
14:44Well, what about it?
14:44We'll do it ourselves.
14:46So, if we use
14:48the machine
14:49which is used to carbonate water,
14:51Okay, we'll do it, obviously.
14:52because it takes
14:53a certain time
14:53And look,
14:54we end up with a drink
14:56not only is she sparkling,
14:57but it will taste good.
14:59I'll tell you right now.
15:00The answer is B.
15:01They are the blue team.
15:02who are making the points on this.
15:03Well done.
15:04So then,
15:04the blues
15:05who register for the scoring
15:06with this experience
15:0710 to 0 now.
15:10With yeast,
15:10we've moved on
15:11of a sparkling wine
15:12to a motorcyclist.
15:13It might be less fun.
15:14To understand
15:14what's happening, Martin,
15:15First, you need to know
15:16how do we do it
15:16Sparkling wine first.
15:18That's really interesting
15:19As a question, Stéphane,
15:20because you need to know
15:21that when you want to do
15:23alcoholic beverages,
15:25we will use
15:25living microorganisms
15:27which is called
15:27yeasts.
15:29Actually,
15:29you need to know
15:30than yeasts,
15:31And that,
15:31it's in facilities
15:32very particular,
15:34will come essentially
15:35feeding on sugars
15:37which are naturally present
15:39in grape juice
15:40to release
15:41in the liquid
15:43their waste,
15:44that's to say
15:45alcohol
15:45and carbon dioxide.
15:47That's a process
15:49which is called
15:49fermentation
15:50and when we talk
15:51sparkling wine,
15:52champagne,
15:53It happens like this
15:55in facilities
15:56very impressive.
15:57It's a process
15:58which takes some time.
16:00We're talking about weeks
16:01or months.
16:02So, obviously,
16:03another way
16:03to return a drink
16:05sparkling,
16:05it's what?
16:06It's about adding
16:06carbon dioxide
16:07liquid
16:08artificially.
16:09That's what we're going to do.
16:10For example,
16:10in factory
16:11when manufacturing
16:12soft drinks.
16:13That's what we can do
16:14also at home
16:15with a device
16:16like this one
16:17which allows precisely
16:17to inject gas
16:19in the liquid.
16:20At the center of the device,
16:22we have a gas cylinder
16:23of carbon dioxide
16:24which is connected
16:26to our liquid
16:27via a tube
16:29which notably passes
16:29by a valve.
16:31And that's really
16:31the key to operation
16:32of the device.
16:33Each position
16:34of the valve
16:35will allow
16:36to do something
16:37from a private individual.
16:38There are two positions
16:39that interest us
16:40when you want
16:41regasify
16:41a sparkling wine.
16:43There is the position
16:44where one can
16:46inject the gas
16:46from the gas cylinder
16:47in the liquid.
16:49So there,
16:49it's when you press
16:50basically.
16:51And the other position,
16:52that's the position
16:53semi-detached.
16:54So, we don't go back up
16:54all the way to the top,
16:55We go back halfway.
16:56At that time,
16:57the valve is in
16:58a position
16:59which does not allow us
17:00no injecting gas
17:01in the liquid,
17:02but still
17:03to maintain pressure
17:04on the liquid.
17:05And that's it.
17:05which will allow
17:06to force the gas
17:07to go and dissolve
17:09in our liquid.
17:10However, be aware that...
17:11we will have to proceed
17:12in the right way.
17:13So, how do we do that?
17:14First of all,
17:15we will begin
17:16by pressing down
17:17to allow
17:18precisely to inject
17:20a certain amount
17:21of gas in our liquid.
17:22And after that,
17:22We go back up,
17:23but halfway
17:25to maintain
17:26the pressure
17:27on our liquid.
17:28At that time,
17:29we can see that
17:29our bubble layer
17:31will become
17:32thinner and thinner.
17:33That means the gas
17:34will integrate
17:35to the liquid.
17:36We're waiting.
17:37and when there is
17:39almost no bubbles left
17:40we can reject
17:41gas again
17:42and we proceed like this
17:43alternately,
17:44I'm telling you,
17:45for several minutes.
17:46It takes patience
17:48to achieve this.
17:49There's just left
17:50One question, finally.
17:52Who is waiting?
17:53long enough
17:54then it sparkles more
17:54Champagne?
17:56Here's Stéphane.
17:58So, 10 to 0
18:00NOW
18:00for the French national team.
18:02So, a huge thank you!
18:03to Ariane Cliche
18:04for this question.
18:05We're taking a short break
18:07and then
18:07we will find out more
18:09on the height
18:10human constructions.
18:11See you soon.
18:26The highest amount
18:27which I refused,
18:28It was 7.8 million.
18:29Pardon?
18:30Because I,
18:30I thought it was worth more.
18:33There are people
18:33who are afraid of the dead.
18:34I will never work
18:35in a death.
18:35I've always said
18:36that I'm much more afraid
18:37of the living rather than the dead.
18:38Trousers,
18:39That looks strange.
18:40But since you have a pitchfork.
18:42Yes yes.
18:43No, but that...
18:43No, but your leg
18:44With a pitchfork, you.
18:45It's a void.
18:46not from the wind.
18:47That works,
18:47the fire of God.
18:48There are a lot of people in Metz.
18:49Friday at 9 p.m.
18:51also on the web
18:51and the Télé-Québec app.
19:07Subtitling by Radio-Canada
19:19Subtitling by Radio-Canada
19:36Subtitling by Radio-Canada
19:38There are always pros at the whirlpool.
19:40Somewhere.
19:49Fortunately, there is...
19:50Car and home insurance.
19:53Ryan!
19:54Your new ice bath,
19:55butter and maple
19:56will be a huge hit.
19:57Quebecers are going to order it
19:58forever.
19:59Porto-chon.
20:00That's good, right?
20:01Ryan Reynolds,
20:02the inventor of the ice bath,
20:03butter and maple.
20:04And the actor.
20:05Try the famous ice bath,
20:07butter and maple
20:07Ryan's at Tip's.
20:10The real wine is here.
20:11It's been six months
20:12that we hear that.
20:13Down below, there's snow.
20:14but in the water,
20:14They're handsome, guys.
20:15Even if there are books,
20:16Don't worry,
20:16There's the right guy for that.
20:38Why do the people of Victoria
20:39Do they love AW's modzo so much?
20:40It's a classic.
20:41It's the best.
20:42TRUE?
20:42My parents brought me here,
20:43I always wanted the modzo.
20:44My family, my friends,
20:45all from Victoria
20:46They all love modzo.
20:47That's excellent.
20:48Grass-fed beef?
20:49Yes.
20:49This or it's...
20:50I don't know, where does it come from?
20:51But it's okay.
20:51That's from Chai W, over there.
20:53Ah!
20:53It's normal to ask questions.
20:56Is this the right time?
20:57to start a business?
20:59Buying a house?
21:01To start a family?
21:03No, it's never the right time.
21:05That's why you just have to do
21:07what we want to do.
21:09NOW.
21:11Um...
21:11Grandpa?
21:12I just wanted to know
21:12if it was the right time
21:13to start my lawn care business.
21:16Yes, now is the right time.
21:23Thanks to the verified price guarantee
21:25at IGA,
21:26get the lowest prices
21:27or receive automatically
21:28the difference in Poisson+.
21:29Who is he?
21:31This is Fred.
21:31our little pricey pipe.
21:33He checks the competition's prices
21:34so that we offer
21:34the lowest prices
21:35on the identified products.
21:36That way, your dad can enjoy it
21:38without having to show
21:39proof at the checkout.
21:40Is that a promise?
21:40It's guaranteed.
21:41That's what verified prices are.
21:42Okay, Fred,
21:43what do we want from being
21:44among the verified prices
21:45this week?
21:46Until April 8th,
21:47the Tomahawk Beefsteak
21:47Sterling Silver
21:48is $15.99 per pound
21:50or $35.25 per kilo.
21:52IGA.
21:52We're eating up the prices.
21:53When the heat finds its way back
21:55and let nature reclaim its rights.
21:57It's stronger than us.
21:58We have to go on an adventure.
22:00It's time to put
22:01with their noses out,
22:02to explore the infinite riches
22:04of our vast territory
22:05and to take
22:06a good, natural bread.
22:09Because Quebec
22:09is our playground
22:10and we can finally enjoy it
22:12I'm all for going outside to play.
22:14This season,
22:15go on an adventure
22:15with the new
22:16Subaru Crosstrek 2026.
22:18Visit your dealership
22:19for all the details.
22:20Subaru, that's us.
22:28We're back in Awesome
22:30And now you're looking at us
22:31and I know exactly
22:31what you tell yourself
22:32right here, at this moment.
22:33You say to yourself,
22:34That looks fun!
22:35to see them in the studio.
22:36Yes, it's pleasant.
22:38You can,
22:38This could happen to you.
22:39you are visiting publicible.com
22:40and all the details are there
22:41to come and see us
22:42and have a lovely evening
22:43like the people behind me
22:44who are here.
22:48So, today,
22:50Are we playing the "How many?" game?
22:51You have in front of you
22:52a graduated scale
22:53from 0 to 100.
22:54Martin asks a question.
22:56The answer is a number.
22:57You place your cursor
22:58on the number
22:58that you believe
22:59be the correct answer.
23:00The nearest team
23:00wins the points.
23:01He cannot have
23:01two cursors.
23:02Because tonight.
23:03Because tonight,
23:04more than any other night,
23:05I might get angry.
23:07So, there you have it.
23:08The rules have now been stated.
23:09Let's start with the first question.
23:11The answer will be in meters.
23:13And we're talking about it today
23:14of human construction.
23:15Human construction
23:16Effectively.
23:16And the three answers
23:17will be in meters, ultimately.
23:19So, it's quite simple.
23:20We want to know about the Leaning Tower of Pisa.
23:23How high is it?
23:24Is it in meters?
23:25What is the height?
23:26of the Leaning Tower of Pisa?
23:27Discuss it amongst yourselves.
23:29As soon as you have the answer,
23:30Go and place your cursor.
23:31How much is it?
23:3120 floors at 300.
23:33It's 100 meters.
23:34That's my impression.
23:35That's still very high.
23:36I've already seen it.
23:38I'm staying here.
23:39Do you trust me?
23:4162.5.
23:4362.5.
23:44Personally, I'd say 55.
23:46Hi!
23:4755.
23:4755.
23:48Perfect.
23:4955 for the Blues,
23:5062.5 for the reds.
23:54The light of truth
23:55gives us the answer now.
23:56We're watching.
23:59Oh!
24:08We were very close
24:09on the blue team's side,
24:1157 meters.
24:12Its construction began
24:14in 1173.
24:16It was staggered
24:17over 199 years.
24:19Oh yes, really?
24:19Yes, because...
24:20A major project.
24:20It started to tilt
24:22from the very beginning.
24:23In fact, you need to know
24:23that they built
24:24the first three floors
24:25in five years.
24:26It was leaning quite a bit
24:27because the ground
24:28was unstable.
24:29And then, there was a war.
24:31There was a war.
24:31There was a pause.
24:32This allowed
24:32to stabilize the soil.
24:33They were able to continue
24:34afterwards.
24:35And originally,
24:36it was at 1.4 degrees
24:38of inclination.
24:39It went up to
24:40over 5 degrees.
24:41The recovery work
24:42brought him back
24:43to about 4.
24:44And in the end, Stéphane,
24:46There are two more steps
24:47on one side
24:48than the other side of the tower.
24:49That would make me laugh.
24:50It's very, very funny.
24:51So, 20 to zero.
24:52Now for the Blues.
24:53Let's go.
24:54with a follow-up question.
24:57It's going well in Egypt.
24:58Yes, we want to know
24:59the sphinx at its point
25:01the highest.
25:02What height is it?
25:03In meters, is that right?
25:04OK.
25:04I don't know him.
25:05Me neither.
25:06So, on the red team's side,
25:07we'll try it right away
25:08something?
25:08That's why
25:09the 2.5.
25:10That would be 22.5.
25:1222.5 on the red side.
25:16You say 27.
25:1727.
25:18Because I was going
25:19with less too.
25:20OK.
25:2127, we're in the 1.5 range
25:22on both sides.
25:23It wasn't us
25:23who provide the answer.
25:24It's the light
25:25who never makes a mistake.
25:25We look at her.
25:35The reds
25:36are the most ready
25:37NOW.
25:3819.8 meters
25:40is the answer
25:41that we were looking for.
25:42It's one of the most
25:43large sculptures
25:44to the world.
25:46It's really
25:46a sculpture
25:46very impressive.
25:47It is estimated that it took
25:48approximately 3 years
25:49to design it
25:50with about a hundred
25:51workers
25:52to sculpt limestone
25:54Ultimately.
25:55And originally,
25:55the sphinx,
25:56It was painted.
25:57Oh yes?
25:58Yes.
25:58Yes, indeed.
25:58There was paint
25:59but I think that with
26:00nerves,
26:01It fades a little
26:02painting.
26:02I don't know
26:02if it's someone
26:03who has that nose
26:03NOW.
26:05We don't have time.
26:06So, we have
26:07One last question
26:08NOW.
26:08We don't have time
26:10to sing.
26:11We're going to New York.
26:12Yes, indeed.
26:13We're going to New York.
26:15Stéphane,
26:15We're talking about the Statue
26:16freedom
26:16to the summit
26:18of the torch
26:19from the level
26:20water.
26:21At what height?
26:21on the Statue of Liberty?
26:22The height
26:23of the Statue of Liberty
26:24from the level
26:25water.
26:26Yes, I think so.
26:28Let's give it a try.
26:29at the end.
26:30OK, we're going to
26:30at the top of the ladder.
26:3270.
26:33It's a beautiful...
26:33OK, 70 meters.
26:35A little bit lower.
26:36OK.
26:37It's going to be...
26:38Oh!
26:4065.
26:4165.
26:42No comma
26:43this time.
26:44So, 20 to 10,
26:45that's the score
26:45for now
26:46in favor of the Blues.
26:47Let's go see
26:47will that change now?
26:48with the light
26:49which gives us the answer.
26:50The little one, little one, little one.
26:59It was much higher
27:00because the teams
27:00passed at 93 meters.
27:03That's the answer
27:04that we were looking for.
27:05So, 30 to 10
27:06now in favor
27:07blues.
27:08And this statue
27:08is nothing of me
27:09that a masterpiece
27:10to the engineering fault
27:11artistic.
27:12Absolutely.
27:12And for the time,
27:13It's a gift
27:15of France
27:15to the American people.
27:17The Statue of Liberty,
27:18It was therefore designed,
27:20Made in France.
27:22They transported her.
27:23Yes, that's it.
27:24It started in 1875,
27:26the construction
27:26of the Statue of Liberty.
27:28And here we are talking
27:29hundreds
27:30of copper plates.
27:31All of that
27:32which was fixed
27:33on a frame
27:34hell.
27:35It's extremely impressive.
27:37After that, it was necessary
27:38to dismantle it,
27:39transport it
27:40by train
27:41to the boat.
27:42The boat
27:43crossed the Atlantic
27:44all the way to New York.
27:45Put that back together
27:46on Liberty Island,
27:47it's really
27:47an absolutely remarkable feat
27:48amazing.
27:50and the torch,
27:51which is the point
27:52the highest,
27:53the torch has so much
27:54was poorly restored
27:56and so on
27:56that they absolutely have it
27:57replaced.
27:58And the current torch,
27:59NOW,
28:00it is covered
28:0124-carat gold,
28:02which allows precisely
28:03to reflect
28:04sunlight
28:05and to illuminate it like that.
28:06It gives it a taste
28:07to travel all at once.
28:08Final score
28:09of this section,
28:1030 for the Blues
28:11and 10 for the reds.
28:12This is the first victory of all
28:13for the blues
28:15and to leave
28:17with a family pass
28:19for the Montreal Biodome.
28:21Congratulations.
28:22Thank you to all four of you.
28:23It's always fun
28:24to try your luck with you.
28:25Thank you to the studio audience.
28:26Tomorrow,
28:27the last show of the week,
28:28Which team will leave?
28:29with honors,
28:30The reds or the blues?
28:31We'll see tomorrow.
28:32We're going to want to be there.
28:33Hi everyone.
28:34Want to watch
28:35Any other episodes of Génial?
28:38Download the app,
28:38It's free.
28:44Welcome to the first lighthouse
28:45of the St. Lawrence River.
28:46We are standing in front of
28:46my loyalist home
28:48from 1794.
28:49We crisscrossed again
28:50Quebec
28:51to find
28:52old buildings
28:53who have the most
28:54to tell.
28:55That place,
28:55It is our collective heritage.
28:57Each village is different
28:58because there is
28:59a different heritage.
29:00From region to region,
29:01I met
29:01those
29:02which allow
29:02to these places
29:03to remain standing.
29:04Wow, it's really beautiful.
29:06We live in a work of art.
29:07Well built,
29:08In a moment,
29:10at Télé-Québec.