A free online course called ”How to Learn Math” with Jo Boaler is being offered by Stanford University. For more information or to register click here.
Aly Lambert, a PhD candidate in the University of Utah’s Department of Chemistry, gave a presentation to the MESA club at the Salt Lake Center for Science Education on April 25th. Her talk, ”Culinary Chemistry: The Science of Food and Cooking,” taught the middle and high school aged students about chili peppers, chocolate, and fizzy candy (Zots). In particular, the students enjoyed learning about the different types of chili peppers and the Scoville scale, used to describe spicy heat. This scale changes on an annual basis, to include the winners of annual competitions to create the hottest fruit. The students were also thrilled to try samples of the fizzy candy, and learn how to make their own back home.
The CSME hopes to provide many opportunities to get scientists and their research into society. For more information, please contact Emily Gaines at email@example.com or (801) 585-3878.
Math is beautiful.
Engraving detail from Perspecitva Corporum Regularium c. 1568 by Wenzel Jamnitzer
Image courtesy of Ian McSheffeild
University of Utah
Romanesco broccoli, or Roman cauliflower, is an edible flower that displays near perfect self-symmetry.