The Science of College Weight Gain

The freshman fifteen can be a real phenomenon if you are not careful, even if you are not physically attending university but are using a site like onlineeducation.com to help you get your degree. Why? Plenty of reasons. For some people, puberty finally comes around and those fast metabolisms that they had as children and youth slow down a little bit. Suddenly you can’t eat a cheeseburger, fries, and chocolate shake every night before you go to bed and not see it show anywhere. This can happen and does happen without your noticing, this change in your metabolism. Suddenly one day you try to slip on your favorite pair of jeans and they no longer button up. You haven’t changed your eating habits one bit, it’s just that your body’s ability to metabolize all that food is different. And that means you might have to make some changes in what you eat.

For others, the change is not in metabolism, but is in the actual what and when of eating. When you lived at home, chances are you ate three meals a day and you were on a certain schedule. At school, you may be snacking throughout the day, as you go from class to class, you may be studying late into the night and food is the one thing that can get you through the night. You probably don’t take the time to prepare home-cooked meals, and so fast food becomes a fast friend (or, as the case may be, more of a foe).

Try taking a class that will make you work a bit. There are lots of recreation classes that you can attend that will keep you exercising at least three times a week. Also start to take note of how and what you eat. Just being aware of your habits can help you to change them.

Chemistry in the Kitchen

A cook sautees onions and peppers.
Image via Wikipedia

Many people may not realize that the basic skill of cooking is also all about chemistry. When you cook something, the end product is a result of chemical reactions in a series. Because of this, knowing a little bit about chemistry can help make a person a better cook. In fact, understanding the chemistry behind what you are doing can help you understand what went wrong with your last bad meal. With everything from how something may taste different before it’s cooked than after to why colors change when you add heat, is basic chemistry. For example, we can take a look at red cabbage. If you put it into a hot pan, you may notice that the color changes. The heat is actually breaking down the pigment and changing the makeup of the cabbage to an alkaline, rather than the acid that it started as. If you were to increase the acidity, by for example, adding vinegar to the cabbage, it would become red again!

If you have a fruit that you want to ripen quickly, put it in a paper bag along with an apple. The apple gives of ethylene gas, which has been shown to very quickly ripen other fruits when left in close proximity. Knowing little tricks of the trade like this can make your cooking that much better. Many people also feel a sense of accomplishment when they take the chemistry that they know and put it to real life use in the kitchen. Of course, we all mess up at times, and the meal you are trying to make may end up with a flop, but if you understand the chemistry behind what you are doing, you will understand why this happened, and what to do next time to fix it.

Using chemistry in the kitchen is one of the funnest, and yummiest ways to put your scientific knowledge to use.

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