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.
12022-03-17T21:46:39+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e1282022 Case Western Reserve University SubmissionsDaniela Solomon29structured_gallery2024-03-19T17:53:04+00:00Daniela Solomone316041929e7cb3504341dbd1e9eb2f7bd821a14
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12022-03-17T21:08:32+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128Veda Caroline Palomo, The Show Must Go On8plain2022-03-22T22:40:08+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128
12022-03-17T20:30:36+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128Runner Ups and High School Honorable Mention22plain94492022-03-22T22:31:26+00:00KSL Exhibitsad59ae249b808d7092ad4d02c088e1a23747e128