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1. 1 2022-03-17T21:46:39+00:00 KSL Exhibits ad59ae249b808d7092ad4d02c088e1a23747e128 2022 Case Western Reserve University Submissions KSL Exhibits 34 structured_gallery 2025-03-18T22:37:24+00:00 KSL Exhibits ad59ae249b808d7092ad4d02c088e1a23747e128

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• 1 2022-03-17T16:00:51+00:00 2022 Jury Awards 88 structured_gallery 9468 2025-03-18T22:36:12+00:00

  Case Western Reserve University

  First Place

  Second Place

  Third Place

  Runner-Up

  
  
  
  
   

  High School Students

• 1 2022-03-17T20:42:37+00:00 Winston Li, Rise Up 11 plain 2022-03-22T22:34:48+00:00

  Winston Li
  CWRU Undergraduate Student Nutritional Biochemistry and Metabolism

  Rise Up
  For thousands of years, bread has been a staple grain product in many households, particularly sourdough bread. From New York to San Francisco, tiny organisms and natural yeasts in the air around us battle it out in a microscopic war zone, before a victor is established. From just a few grams of flour and water, anyone has the power to perform chemistry. What follows is an artisan loaf of bread - complete several inches of oven spring, a caramelized shell from the Maillard reaction, and a tantalizingly tangy aroma.