Science. I like the topic quite a lot, but it’s far too broad for a two page essay – I can and have gone on far longer than that about a single research topic. Now, an essay about the intersection of me and science… Though it’s still an extensive topic, it can be reasonably compressed to a few pages if I skip all the boring details. But all the fun is in the details and I want this to be a fun essay, both for me to write and for you to read. So we’ll have to narrow it down a little further, to how I first came to appreciate science in my everyday life.
This should not be confused with the event that first sparked my interest in science. That happened far too long ago for me to remember, and probably involved some sort of explosion. No, despite my constant interest in the subject and the knowledge of science’s omnipresence and usefulness, I did not truly appreciate it in my life until very recently. The item that brought about this revelation was not anything particularly important – it was a book on chocolate making.
Before I received this book, I had been an indifferent chocolateir. Every Thanksgiving and Christmas I turned out about a hundred truffles (I have a large family), but I had never progressed beyond the basics – a cup of cream, a cup of chocolate, some flavoring. While I still can’t claim to be good at chocolate making, my creations have certainly become much more involved, and I enjoy the process a great deal more now, all because of one section of the book that captured my attention – the material science of chocolate making.
For example, chocolate tempering. I didn’t know there was any such thing, but this book informed me that cocoa butter is a polymorphous crystal, and can set in six forms – For...
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...ly I could temper chocolate consistently! Then I will know I have mastered that part of the art, and can move on – to, say, learning about the properties of sweeteners. Because apparently glucose syrups, granulated sugar, confectioners’ sugar, molasses, and something called invert syrup all have completely different properties and actually it’s really fascinating how …
Anyway. For me, science is more than an interest and future career – it’s a hobby. I love finding the causes behind every day phenomena, especially when the phenomena itself is behind the scenes. Really the best thing about science is that it makes everything else more interesting. Why simply make chocolates when you can instead coax a polymorphous solid into forming the perfect crystalline structure, and make chocolate? It’s a wonderful world. And it’s even better when we experiment with it.
Zak, L. (2009, 04). Not all's fair in love of chocolate. Food Magazine, Retrieved from http://search.proquest.com/docview/198287549?accountid=12964
I have always been a math-science oriented person, and until my sophomore year of high school, my primary interest was in biological sciences. However, as a student in the Pre-International Baccalaureate Program, I was required to enroll in the physics I class. Walking into the physics lab, I saw an energetic, eccentric woman in a room covered with posters of the periodic table and Alberta Einstein alongside those of Elvis Presley. I would never view physics in the same light again.
Since kindergarten, my extensive reading also originated my various interests, especially in science. Living within walking distance of the library, I went there every day, enabling me to dabble in a different subject during each visit. By the fourth grade, I had read all the chemistry books containing fewer than 200 pages, by the fifth grade I was reading about Einstein's Theory of Relativity. During that time period, I became so interested in astronomy through Odyssey Magazine that I sold holiday cards door-to-door in order to buy a telescope.
My passion for the fascinating wolrd of science literally can not be put into words. Since receiving my first home science kit at five years of age the way things work and why has always been at the forefront of my mind. During my early years I would find great delight in examining anything I could fit under the lens of my telescope. I will never forget my first look at the intricate detail of a human hair.
When I was ten years old I remember sitting on the kitchen counter watching my remarkable stepfather cook. He would take the extra time to peel the garlic instead of smashing it open. He would slice vegetables so delicately as though he was afraid to hurt them. This man introduced me to the love I have for cooking. He gave me the inspiration to explore and create messes when working in the kitchen. “There 's something amazing about taking a mishmash of seemingly unrelated ingredients -- a bay leaf here, some garlic powder there, a teaspoon of vinegar -- and creating something new and wonderful that you can share with those you love.” (Hill, 2015, para. 3). He showed me how I can create something my own, with healthy common ingredients I was familiar with.
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
electricity, as a young boy. He became very fascinated with it. He later saw a science magazine that had a article in it
The objective of this project was to learn how to make desserts that are healthier and easier. I combined something I’ve had a passion for, cooking, and something that is a challenge for our society, health.
Let’s face it, a good, creamy chocolate cake does a lot for a lot of people” said Audrey Hepburn and I agree. As we’ve settled more into the 21st century year after year , people come up with the coolest ideas on serving desserts. The biggest trend over the past few years is cupcakes. I once read that “desserts spelled backwards is stressed” and that’s exactly how I feel after a long week of chaos. What better to easy that then trying one of the new modern types of cupcakes or desserts. People are coming up with new and creative ways of satisfying that crave.
In high school, I was sort of a science wiz; most of my peers would rely on me for answers to the question on homework assignments. Science came natural to me; however, that wasn’t always my strongest subject. In fact, while I was in middle school, I hated science and could not understand anything about the subject. I also constantly achieved no higher than a 40 on my science quizzes in 5th ...
Chemistry is the most fascinating science to me. Chemistry applies to all things in the universe; living or non-living. Everything is made of elements which are made up of atoms of a certain atomic number. Thereafter I took AP Chemistry, I knew I had to choose a career in the field of chemistry. I understand and enjoy learning about chemistry. Chemistry is important, interesting, and ever expanding. Therefore, I must pursue a career in Chemistry.
Various European countries were producing chocolate confections by the 1800’s. Chocolate became affordable to many now because production costs decreased as the cocoa beans were being grinded using steam-engine mechanized machines [13].
In conclusion, besides the challenges I faced during the food lab, it was an amazing experience. I learned a lot of things including how to make a coffee cinnamon cake, how to grease oven pans, how to measure dry and liquid ingredients, and the proper way of using the electric mixer to mix ingredients together. I have also discovered the role of ingredients on the finished products such as salt, pastry flour, sugars, fats, baking soda, and eggs. The major two safety concerns were associated with the electric mixer and the oven. Besides, varieties of kitchen equipments were also used to during the lab.
Science is everywhere; you always see it in every day life. Like when you get a ride to school from your parents, watch TV, talk on the phone, and listen to music, that’s using science. When you pass buildings science was used to build them.
As for science, I have always had a passion for it, always been interested in finding solutions to problems. Whether that be STEM related, people related or otherwise. You give me a problem, most of the time ill attempt to d...