Poster 3
Andreia Bianchini
Author
07/11/2024
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Poster 3 How the Cookie Crumbles
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- [00:00:00.090]Here for like, for our first day,
- [00:00:02.400]we pretty much went to the wheat farm up here
- [00:00:05.490]and kinda shows us the different wheats,
- [00:00:08.460]like they got the hard wheats and the soft wheats,
- [00:00:10.680]winter wheats and spring wheats.
- [00:00:12.840]Kai grows up there, like.
- [00:00:15.570]Then Kai sees a combine tractors to help like,
- [00:00:18.720]harvest the wheat and help it point
- [00:00:21.300]to the silos a little bit.
- [00:00:24.930]Like, this mix on the ground is like,
- [00:00:29.070]used for like the, how like, bread,
- [00:00:33.360]like how the dough is,
- [00:00:35.730]like, I think the wheat you see, like,
- [00:00:38.310]it's like, strong enough or weak,
- [00:00:41.820]and it kind of goes into like,
- [00:00:44.910]flour after, like you grind it down.
- [00:00:49.699]Like it goes, like the flour goes into
- [00:00:53.520]cookies and any other like, foods
- [00:00:58.260]that use flour and then you taste it, and you know,
- [00:01:02.616]have a great time of the food.
- [00:01:06.720]And with the flour we pretty much, you know,
- [00:01:08.880]can make it into cookies kinda like this campus used for
- [00:01:11.250]and be like Cookie Monster right there and eat the cookies.
- [00:01:14.880]From what we noticed that anything with like,
- [00:01:17.550]raw flour and eggs cannot be used,
- [00:01:22.320]like cannot eat it before unless it's baked
- [00:01:24.840]at a certain temperature over a certain amount of time.
- [00:01:27.420]So the next thing that we talked about was
- [00:01:31.620]when you're eating all the different types of things
- [00:01:34.320]that you will experience as you're eating.
- [00:01:36.630]So the bitterness, the sourness, the saltiness,
- [00:01:40.650]umami and sweet.
- [00:01:44.850]There's up to six to eight different tastes and
- [00:01:52.444]40,000 plus flavors that you may experience
- [00:01:56.370]when you're eating food.
- [00:01:58.230]And then next we have a rat,
- [00:02:00.930]because we talked a lot about rats,
- [00:02:02.730]and how they're in comparison to humans and their bacteria.
- [00:02:09.090]And then we talked a lot about humans, bacteria in your gut.
- [00:02:13.230]So we have bacteriophage,
- [00:02:18.617]methanobrevibacter smithii.
- [00:02:21.827]Okay, I'm not gonna read all those.
- [00:02:23.820]And then we also have two other rats, Barb and John.
- [00:02:29.490]And then these are all the characters
- [00:02:33.270]that go along with these to make them more into simpler,
- [00:02:40.857]simpler definitions.
- [00:02:43.440]And then we have these pictures that go along with these.
- [00:02:51.630]Okay, so, also on the last day,
- [00:02:54.688]we talked a lot about gut health
- [00:02:56.610]and the gut microbiome that we have down there.
- [00:02:59.610]So it may be a little bit backwards,
- [00:03:01.770]but we talked about pre- and probiotics.
- [00:03:04.170]And so basically the difference between them
- [00:03:05.940]is that pre is gonna be feeding all the microorganisms
- [00:03:09.660]inside your body, but pro is going to have supplements
- [00:03:12.570]that actually have the microorganisms in them.
- [00:03:15.090]So one is gonna give you them and one is going to feed them.
- [00:03:18.120]And so basically we started off at the farm,
- [00:03:20.970]then we started off at production,
- [00:03:22.350]and then we end with the body.
- [00:03:23.220]So it's basically like a whole flow, yeah.
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