Final Weblog

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.


Who?

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

Term: Year

Credit: 1.0


Abstract

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.


Tools/Resources

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

  1. Meathead: The Science of Great Barbecue and Grilling

    1. This is a book, where it describes and teaches about the methods of grilling and science behind the methods.

  2. Culinary Reactions: The Everyday Chemistry of Cooking

    1. Explains the Chemistry approach to the creation of food.

  3. Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

    1. 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.


0 comments

5-17-2017

I wrote some of the final weblogs in this class.

Today was a very relaxing day. I played chess with Ilan and got beaten. However, it was a fun way to end the year with.

It was the last ISR class of this year and last class of ISR for my highschool career. I will miss the peers and the atmosphere. I learned a lot of things and it was amazing.

Thank you so much Dr.Bill.

0 comments

5-15-2017

I did my presentation today.

I summed up the entire project in that presentation. I realized that I started this project out to help people, to help the students who are struggling with concentration and sleep.

Ms.Petteys suggested that, even though I do not have a hard data to back up the project with, but with the ideas and understandings that I have achieved during the studies, I can use it to help and write up a paper for the people to read and provide suggestion for them.

It was a good day.

0 comments

Week15

This week was fun.

I was informed that I am out of ISR for the next year. It was great to be a part of ISR and I have learned a lot about using people as resources and managing my project. I also learned how hard it is to conduct and lead a project during the school year. I learned how to balance out a lot of things from schedules, homework, and project works. I bet this will be very useful in the future.

This week, I did some researches on food and my project for next year. I also talked to mrs.hayslip, which will be my supervisor for next year. I liked talking to her about the project.

This week was a good week.

0 comments

5-12-2017

Today I was informed that I am moved from ISR to Food, Farming, and Social Change class.

When I heard about the change, I was furious, but after couple of minutes, I was able to calm down and think about it.

After I calmed down, I had a talk with Mrs. Hayslip about the class and how I can do a project with her.

I will be doing a Social Studies Independent Study with her.

This is a good change. I like it.

0 comments

5-10-2017

Today was an interesting day.

Beginning we talked about scheduling of the presentation for the next week.

After that, I talked to Dr.Bill about buying a new computer and how to set it up so that I can use the new computer with the old computer's data. Sounds like it is very easy, just connect and the MacBook will do it for me.

I talked little bit about food and what I will be doing next year.

Another topic was about taxes. I will be getting a job this summer and I had a question about income taxes. Dr.Bill gave me a great sense of it, how to pay and what is expected.

Next class I will be starting to research about next year's project.

0 comments

5-08-2017

AP BIOLOGY

0 comments

Week 14

First of all, this week was very stressful and this weekend will also be very stressful.

I have to study for AP Biology exam which is on Monday of next week. I will have to write and finish my proposal this weekend also.

What I did this week was just entirely brainstorming. I had done nothing except that.

Here is a peak at my proposal:

Title: Introduction to Food Science

Department: Science

Term: Year

Credit: 1.0


Abstract

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.


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.


Tools/Resources

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.


0 comments

5-05-2017

AP US history

0 comments

5-03-2017

Today felt very relaxed.

Half of the class was gone to take the AP Lit exam. Tyler Alt was not there for some reason and George Donev is an usual when it comes to not being there.

Today I had a time to talk with Dr.Bill and others in the class. I was able to talk to him about my project for next year and signed up for the presentation. My presentation will be held next Wednesday. I will have to start preparing for the presentation.

For next year's project, Dr.Bill agreed to the Food Science and studying the fermentation of food items. I also want to do something with meat, such as eating pork undercooked. I believe that it is nearly impossible, unless I get my hand on very fresh, well-raised pig.

I am still thinking about it and writing my proposal.

0 comments

5-01-2017

We had an army of visitors today, very similar to other classes. People shared about their project.

Today I helped tyler open his computer because it was not turning on. We have tried all the software protocols for the failure, but nothing seemed to work. Therefore, we opened the computer up so that we can disconnect the batteries and see if it was disturbed by any way. Nothing worked, we put them back together.

I have written some parts of the proposal for next year and I have realized that I need to do something about the ingredients I can use for the project. I do not think that Dr.Bill will be willing to support with the ingredients, but I will try to talk to him later this week. I will probably need to get help from Sodexo.

A lot of thoughts.

0 comments

Week 13

This week was very good. Here is why:

I started to have a clear idea of what I want to pursue next year. I would love to talk to Dr. Bill about this.
Things that I want to do is simple: Food Science. I want to study about the fermenting culture of Korean cuisine and all the other fermenting culture all around the world. I want to study the culture and the food.

I also want to study about the science of food. Things such as poached eggs or chocolate lava cakes or how to achieve a certain texture of food all comes from manipulating proteins, fungus, and cooking methods. This interests me very much.

I have been writing my proposal since Wednesday.

It is almost done, hopefully.

Good week.

0 comments

4-28-2017

Peek at my proposal at this point:

Johnny Yoon

Independent Science Research Proposal

4/26/2017


Title: Introduction of Food Science

Department: Science

Term: Year

Credit: 1.0


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

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.


This proposal has been very successful.


We also talked about our presentation today. I will have to connect my project to using people as resources and all the obstacles I had to go through. It was a good day.


0 comments

4-26-2017

Today I wrote a portion of my project proposal. Here is a peek:

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.





Also, bunch of 8th graders came in today.


It was pretty chaotic in the small MonLab.


Good day.


0 comments

4-24-2017

Today was not very productive.

I wanted to talk to Dr.Bill about the noodle project, but he was still not here.

Therefore, I talked to some students about the AP exams that are coming up soon and I also talked to Tommy about the noodle project.

I also thought about the growing potatoes next year with Mr.Qualye. It will be very fun and exciting to make food for the food bank.

I want to make noodles with tommy no matter what next class or next week.


0 comments

Week 12

This week was a big turning point.

I want to start doing something different with Tommy, making noodles outside of the Elab. This can be my project for next year also.

I want to incorporate potatoes into the noodles also, to see how it affects the texture and the quality.

This week was full of ideas such as cooking pork to trying to find a way to cook things differently. Making things interesting and amazing.

I also realized that I do not like my project that I was doing for 3 semesters.

Now I know what I want to do.

0 comments

4-21-2017

I want to do something with food.

I want to find a way to prepare pork so that it can be consumed undercooked. When meat is fully cooked, it becomes tough and dry. Therefore, keeping the pork undercooked and safe to eat, we will be able to enjoy the succulent piece of meat. I will have to use Sous Vide method of cooking, which I will be figuring out on my own.

Also, I have talked to Tommy about noodles and to achieve the perfect noodles possible. I am hoping to create noodles based on scientific information and approach to it. From ways of making the dough to how to cook the noodles, I will be trying to find out a way to make the best noodle possible.


0 comments

4-19-2017

I am going to be truly honest here.

This semester was nothing but disastrously unproductive classes and no results whatsoever. I am currently stuck with my own project of concentration and its correlation to sleep cycle. The problem is that I cannot care less about the project. I have a lot of other ideas for a project. I want to just scrape the idea and the brainwave things out of my head and start my project. MY PROJECT. not what sydney bonham got me going with.

I want to study the ways of cooking. I want to find out how to eat, prepare, and make it safe. I want to focus on meats, and the ways in which I can eat it more tender and juicier. That means lower temperature of cooking. I want to find out how to achieve the most tender-est point of the meat.

I don't want to be a puppet anymore.

0 comments

4-17-2016

I researched about eating raw pork.

Eating raw pork is dangerous due to higher risk of consuming alive trichinella spiralis. It is a parasitic worm that can cause many problems in our body. Therefore, the meat needs to be cooked evenly through to prevent that from happening.

The internal temperature of the meat is where it is determined. At 49 celcius, it take 1260 minutes to kill the worm. What I am trying to fine is the lowest possible temperature needed to cook pork. When food is prepared under 65 c, it still remains its tenderness. Therefore, it will not be so hard to reach that, since internal temp. around 62 c kills the worm instantly. Food is science and it is a good science.

I also played around with Human to Human interface with sneha and Josh.

0 comments

Week 11

Full of weird things

Monday and Wednesday were very tough, I had no idea what to do. I couldn't come up with another idea. Also, i was frustrated with dr.Bill about not being able to borrow things out of the Elab. I've seen people do it, I don't see why I can't. The soulmate project seems to be impossible, since we cannot get any people to do it with. Not so many people have B period off.

Friday was amazing. I had an influx of ideas about new method of cooking, automatic locks for the dorm doors(which was already happening with Oliver), and some other things. I also have an idea about pools and will be talking about it with mr.noetzel.

Good week.

0 comments