Water Quality in the Animas River Watershed
Project ReflectionFor this project my group members and I decided to study the Animas River on a bacterial level. We studied heterotrophic & autotrophic bacteria as well as the E.Coli levels in the Animas as well as some of its tributaries. The cycle of autotrophic and heterotrophic bacteria, helps keep the nitrogen levels at the right amount so the fish have the right amount of food and the plants don't get so overrun that they die.I didn't necessarily learn a new skill but I was able to improve on my communication and collaboration skills. I was also able to work on my procrastination. I have had problems with procrastination in the past and doing this project really helped me realize that I need to not procrastinate, because I will be less stressed and I will have more time for refinement.
I believe that it is an important topic to investigate in school. Because we are getting older and we will be voting soon and it's good that when we turn 18 we already have somewhat of an idea of what's going on in our community. Our school is very different from others, and what makes this school different from others is how much the students are prepared for life after high school. This exhibition definitely got the junior class out and tsudying something that is actually important to our community, plus it gave us the chance to interact with the Durango community and not just our parents and families.
I believe that it is an important topic to investigate in school. Because we are getting older and we will be voting soon and it's good that when we turn 18 we already have somewhat of an idea of what's going on in our community. Our school is very different from others, and what makes this school different from others is how much the students are prepared for life after high school. This exhibition definitely got the junior class out and tsudying something that is actually important to our community, plus it gave us the chance to interact with the Durango community and not just our parents and families.
Chemistry of Food and Cooking "Apple Butter, Manzana Mantequilla"
The two questions I decided to answer were "How can we design an experiment and measure the qualities and desirability of a finished recipe both quantitatively and qualitatively in order to determine the success of our recipe experimentation" and "In what ways are cooking and doing science similar and in what was are they different? How are a cook and a food scientist similar or different?"
For the first question I would say that we can measure the qualities of a finished recipe by testing the texture, so we could do this by putting a cylindrical tube on flat plate and putting the product in the tube and then quickly raising the tube up and timing to see how fast the product spreads out. That is just one of the many ways to qualitatively test a final product.
One of the most popular ways to quantitatively test a final product is by sending out forms. You can use quantitative data to test desirability. You can ask questions such as “which one was the sweetest?” And “which one did you like best?” This is a short and simple way to test the quantitative data of a final product.
Now for the second question. I would say that cooks, cooking, food science and food scientists are the same because they both have to have a basic understanding of chemistry in order to safely mix ingredients to get a final product. But they are also similar because they are both able to cook some tasty treats.
I would say the difference between the two are cooks well cook to please peoples taste buds including their own. But a food scientist will cook to find out what really goes on inside an oven or a frying pan and will find out how much sugar is in a food item or fat or calories. They can find this information by using basic chemistry. So the difference is that cooks will make food to please other peoples appetites for food. Where as a food scientist will cook to please peoples appetites for knowledge.
For the first question I would say that we can measure the qualities of a finished recipe by testing the texture, so we could do this by putting a cylindrical tube on flat plate and putting the product in the tube and then quickly raising the tube up and timing to see how fast the product spreads out. That is just one of the many ways to qualitatively test a final product.
One of the most popular ways to quantitatively test a final product is by sending out forms. You can use quantitative data to test desirability. You can ask questions such as “which one was the sweetest?” And “which one did you like best?” This is a short and simple way to test the quantitative data of a final product.
Now for the second question. I would say that cooks, cooking, food science and food scientists are the same because they both have to have a basic understanding of chemistry in order to safely mix ingredients to get a final product. But they are also similar because they are both able to cook some tasty treats.
I would say the difference between the two are cooks well cook to please peoples taste buds including their own. But a food scientist will cook to find out what really goes on inside an oven or a frying pan and will find out how much sugar is in a food item or fat or calories. They can find this information by using basic chemistry. So the difference is that cooks will make food to please other peoples appetites for food. Where as a food scientist will cook to please peoples appetites for knowledge.