1. What was your original proposal (copy this into the weblog)?
Does more sleep result in higher concentration?
Concentration is key to learning. At times, people cannot sleep enough. Lack of sleep leads to poor concentration. It may differ from person to person because of their lifestyle differences. However, people can face difficulty concentrating after getting various amounts of sleep. Also, there are many factors that can contribute to a lack of concentration, such as caffeine, stress, and malnourishment.
How to measure?
I will be using a web platform called Cognifit to measure the concentration. There are many web platforms that provides cognitive tests. However, I chose to use Cognifit due to its research capabilities. There is a system structured for researchers, such as full access and control over the participants and data analysis by each session of testing.
Along with Cognifit, I have created a survey on Google survey to measure the quality and the quantity of participants’ sleep. The survey includes questions such as: hours of sleep, quality of sleep, stress level, and etc. These questions will be providing the background informations on participants’ performances.
I will have several volunteers participate in the study. There will be 10 males and 10 females. Half of the participant population will be day students and the other half will be boarders. I will log a few different variables: sleep quality(waking up multiple times at night?), breakfast menu(caffeine?), possible stress, and ultimately, the hours of sleep. All these variables will be considered throughout the study. Lack of food, stress level, sleep quality, and the existence of caffeine can affect the ability to focus.
What do I believe?
Based on some research, sleep deprived students perform at a lower level than the sleep fulfilled students. Wayland Student Press published an article Sleep deprivation damages student concentration. They state that the teenage high school students who are experiencing sleep deprivation cannot comprehend and process the informations in morning classes. Furthermore, another article from UBRN.com explains that sleep deprevation can lead to less concentration. When people lack sleep, the human body concentrates more on staying up, which makes concentration on other things increasingly difficult. What is the relationship between sleep and concentration?
2. Who did you collaborate with or not, and how did that impact your project?
I did not collaborate with anyone on the project, though I had some help from Sydney Bonham before the project began. She gave me an idea of project management and how to set my project up. She helped me greatly for the beginning of the project.
3. What legacy does your project leave for others?
I have set up the partnership with Cognifit. Partnership is between Hawaii Preparatory Academy and the company. Therefore, any other peers that are interested in this project will be able to take on, modify it, and pursue their independent studies.
4. If you are coming back next year, where will you pick up, what will you need, and if you have submitted a proposal, copy it here. If you are not, do the same for someone who might be following in your footsteps.
I am moved out of the Independent Science Research. I will be doing an Independent Research with Mrs.Hayslip.
Title: Introduction to Food Science
Department: Science/ Social Studies
As science progressed with the human history, we gained many knowledges regarding Biology and Chemistry. This project takes an attempt to incorporate Biology and Chemistry to preparation of food and culinary experiences.
Background & Purpose
Culinary history goes all the way back to the beginning of the human history. It is even fair to state that culinary history dates even before the recorded history.
In my Junior year at Hawaii Preparatory Academy, I had a huge turning point. I hit a realization that I do not like the pathway that I have been taking. I wanted to be a doctor. I liked Biology. However, I did not like Biology as much as I told myself I did. I did not have any passion to become a doctor. My career goal changed with a month-long of heavy contemplation. I want to be a chef. I always loved and will love to cook. Food is the source of cultural sense, comfort, and happiness. One good meal can change your day. One bad meal can ruin your day. It can even kill you through lethal conditions. Therefore, safety is the number one priority when it comes to cooking the food for the people. Food enters the body and it drives the body to complete the wanted actions. As it goes into the body, safety regarding harmful microorganisms are critical. To take care of the microorganisms, FDA established a limit of “Below 41F or Above 135F”(Above 145 for meats). However, this creates dry, poorly prepared meat. It may be safe, or rather definitely safe, but any kind of meat with internal temperature of 145F and above is ruined.
Based on old cultural culinary practices from all over the world, chicken can be eaten raw, as well as eggs. Pork does not have to reach 155F for it to be safe to consume. Steaks we consume never reaches the internal temperature of 145F, unless it is ordered Well-done. Meats can be prepared in the “Critical Zone”(temperature between 41F to 135F) and be safe to be consumed. Few methods of doing so are: low temperature and slow cooking method, smoking of the meats (smoke works as a sanitary/preservative factor), pickling (sanitary/preservative factor of salt), and countless methods that I have not even heard of. Through this project, I want to prove that food does not have to follow the limits of FDA when it is done correctly in different ways. I want to show that temperature is not the only factor in food safety.
I will be gaining knowledge about this topic, because I will be working as a line cook for RedWater Cafe.
Overview & Goal
I want to study the nature and behaviors of food and the ingredients. Food is made out of ingredients, and those ingredients can trace back to protein structures, proteins, amino acids, and more. Those protein structures can be denatured and disrupted through altering with temperature, acidity, and fermentation. Protein structure is not the only topic in food. There are bacterias, microorganisms, and other health risks. I want to study how to properly prepare food for people to consume safely. However, I want to do it in a way that it is exciting and new. In order to find an exciting and new ways of preparing food, I will have to experiment numerously.
I plan to create a kitchen-like space in Energy Lab to accomplish this project. A refrigerator and a stove is the bare-minimum. Additional props/needs can be obtained through the time period.
I have thought about this over and over. The reason why, I think, that HPA do not guarantee or provide an access to a kitchen is for liability and health reasons. To accommodate with that, I will be creating a waiver that will be signed by me and the students who wants to be involved in the project. The waiver will address things such as HPA’s liability and that HPA is not responsible for any injuries or accident that may happen in the kitchen and during or regarding the project. The waiver will have to be signed from both the parents and the student-self and a strict interview will be done before a student can be involved in the Food Science. This will be in action towards myself. However, the kitchen will be in my control when it is in action.
I also have sustainable kitchen environment idea. I would like to study about solar panels and how I can use refrigerators and ovens with the electricity produced by the solar panels.
Outcome & Impact
From this project, I would like to document all the ways a culture provided food. I want to study the art of fermentation in food, consumption of raw animal products, and many ways of cooking and document it with scientific reasons behind it. I would love to create my own recipe book with specific ingredients and requirements explained to create a dish. These may be the outcome to benefit myself.
I came up with this project to impact the students at Hawaii Preparatory Academy. I am very passionate about the culinary arts and different ways of consumption, which is crucial for surviving. I want to introduce the idea of Food Science and that Independent Science Research at Energy Lab is not only for smart, computer-based projects that create a software program and et cetera. I want to introduce something that I always wanted at my school. I want to create legacy of Food Science at Hawaii Preparatory Academy and that anyone can put what they want in action.
The crucial resources are already present at the Energy Lab. There is a kitchen-like environment in the basement of the Energy Lab. There are the stove, oven, and refrigerator. I will be needing different size pots, sauce pans, frying pans, and some knives. Also, I will be requiring numerous ingredients. I may be able to talk to Sodexo about it, but currently, I have no idea of getting the ingredients. I will have to have a meeting with Dr.Bill.
Appendix A: Research
Meathead: The Science of Great Barbecue and Grilling
This is a book, where it describes and teaches about the methods of grilling and science behind the methods.
Culinary Reactions: The Everyday Chemistry of Cooking
Explains the Chemistry approach to the creation of food.
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
FDA regulation on food preparation.
Appendix B: Resources
Kitchen in the Energy Lab: Stove, Refrigerator, and Vents (Critical)
Tools such as Pots (Necessary), Frying Pans (Necessary), Knives (Necessary), and Stand Mixer (Optional)
Ingredients: Meat (Pork, Beef, Chicken) (Necessary/Optional), vegetables (Necessary), common condiments (Necessary), and Sauces (Fish sauce and other things as the project goes on) (Optional).
5. If you were describing your year in ISR to a stranger, what would you say? What did you learn? What were your greatest challenges and how did you overcome them? What are you most proud of? What would you have done differently?
I would say that it was a journey. Journey of realization, journey of learning, and most importantly, a journey of passion. I was very passionate about the brain and its functions when I first moved into the class. I had an ambitious goal of finding the correlation between music and memory. However, that idea was turned down immediately. There was no way to measure and collect data with the resources we have here. Therefore, I learned about ideas being turned down and the reality of the subject matter, not just a dream. When I started the project of Concentration and Its Correlation with Sleep Cycle, I had very hard time working with the participants. However, looking back at the project, I cannot feel better about myself. I was very proud of myself for taking on the challenge. From the beginning, I had the thought of failing the project, which I did. Failure is the mother of success. I learned so much out of the project. I was able to trust in myself and learned more about responsibilities. If I had another chance at this, I will take a lot of other factors into consideration of affecting attention. I would count sports intensity, meal quality, and any other things that would affect one’s performance. I wanted to help the peers with their struggles of maintaining a healthy cycle and high quality concentration. Even though I failed to achieve that, I can suggest some things to the students who are struggling with sleep and school. It was a good journey. What I learned from this is priceless. I thank Dr.Bill for putting up with me. It was a good year.