The choice of using egg yolks vs egg whites as my dependent variable most definitely affected the desirability of my food. The fact that it only has three ingredients made is so a modification of one major ingredient affected both the taste and texture of the final product. In my case, the moisture content in the egg whites affected texture and taste. The fat and protein in the egg yolks also affected the taste and texture. The measurements of my independent variable were very accurate and precise. I measured each precisely before adding it to the mixture. The dependent variables were not so accurate. It is hard to get eggs that are the same weight and content between each batch of dough.
I think I was asking a very relevant question because I feel that I was able to answer that question in my taste testing. One question that I want to invest again is if I had more practice making pasta if all of the pasta would have come out tasting better. With all three of the final products, the taste was just ok even on the one that I used a recipe for. I think this could have been because of how hard it is to make pasta and how much practice it takes to master. There are so many other variables that I could not have corrected. Such as needing time, needing pressure, rolling the dough, resting the dough, and cooking the dough. If I had all of these variables mastered and the same between each dough I wonder how it would have affected the final taste and texture and if I would have ended up with an overall better tasting product. Both cooks and scientists are very similar in many ways. They both are trying to achieve a goal they have set. For the cook, it may be to make a certain dish taste better with different ingredients. For a Scientist, it might be altering a vaccine to better fight off new variants. Both of these people have variables that they are changing to try and achieve a certain outcome. Both could be using a recipe in the case of cookies or a new vaccine variant or they could be creating something completely different such as the new COVID vaccine or a new dish for their restaurant. They can also be very different in many ways. A cook has a much larger room for error. The food can turn out not tasting great and everyone will be fine. If the scientist messes up that vaccine they could kill or sicken millions of people. While a dish may take weeks to perfect, a vaccine or drug is gonna take months or years to make sure it's perfect. A cook has a couple of people taste their dish to make sure it's good, whereas a scientist has to have many stages of a clinical trial to make sure that the vaccine or a drug that they created is not gonna harm the public.
SARS-CoV-2 Chemistry project
What is the relevant biochemi–stry for preventing or treating a COVID-19 infection from SARS-CoV-2? The first and most important thing you need to know about preventing or treating Covid 19 is how it works and what it's made of. Covid 19 is a virus that attacks the cells in your body. It reprograms your cells to breed the virus. You also need to understand how it spreads. Covid can travel in two ways. It can be transmitted through surface contact such as an infected person touching a door handle and a not infected person also touching that handle and taking the virus with them. although this is not very common it can happen. The main way that coVID spreads is tough airbord transmission. This is when the virus is enveloped in little saliva droplets and expelled through the air when talking, coughing , singing etc. this can be in the form of droplets or aerosols. Droplets are larger particles that drop to the ground faster. aerosols are smaller particles that can be suspended in the air for long periods of time. This is the most common way to spread Covid and that is why masks are so effective. Coming into this project I did not have any beliefs because I had no idea of what we were studying. Through the project I have gained many beliefs.
How did your knowledge of science grow through your work on the project? Through this project I learned many things. I learned a lot about how soap can work on so many things with polar and non-polar sides attaching to polar and non polar objects. I furthered my understanding of graphic design with the infographic. I also understood how much science is really behind everyday simple things. I would have never thought that there was so much science behind how soap works.
This semester in Chemistry we focused on the SARS-CoV-2 virus and COVID-19 because of its obvious relevance to our lives. In doing this we studied some ideas that would traditionally be studied in biology class, some that would be found in a physics class and some that would be found in a chemistry class. We also read far more news articles and spent more time looking at scientific papers than is typical for a high school chemistry class. The trade-off is that we did not cover as much chemistry content as you would typically see in a chemistry class and we did not do it in an order that is most advantageous to learning chemistry. Please evaluate this pedagogical decision and state whether you believe the benefits of this method outweigh the downsides or not. Although I feel like I have learned a lot over this project I do with that it was more chemistry based. Whenever we got into the chemistry side of things I was much more engaged and I enjoyed it a lot more. I talked to a lot of the seniors about their chem experience last year and I really wish we could do that lab and the normal chem class because they speak very highly of it. I understand that right now we can't do that because of Covid. I hope that we can find a solution to this to create a more interesting and exciting class for me.