I have found myself to be a very inquisitive person, especially when it comes to human beings. I am always interested in the mechanisms of how we learn, love, survive, read, retain information, make friends, etc. To me, it is fascinating.This is probably a good reason why I chose to be a Psychology major. To those, however, who are not so inclined to people watching (a characteristic that I decided to label as endearing, instead of strange) Psychology is of no interest. They might, perhaps, live for Chemistry. I will tell you right now, these people are the most interesting. Particularly because of why they like the science, what is it about the subject that is so fascinating. I see pretty drawings and seven syllable words, while others see beyond that and actually understand what is going on. But more than that, they care.
From my first encounters sophomore year in high school with Chemistry it has been the bane of my existence. Perhaps I was never taught correctly? But now that I have enlisted myself in "Chemistry in the Day of the Life of Dr. Caswell", I am beginning to realize just how interesting the subject is. Not the minute details, that is. If you start drawing little hexagons on the board I am pretty sure that I would fall asleep. I am a chemistry narcoleptic. In all seriousness, I began to examine my life in order to see if I really encountered chemistry on a daily basis. Starting with my favorite pastime, baking. I am an avid baker with the hopes of one day owning my own bakery. My expertise? Bread. Yeast is now one of my best friends. I know a thing or too about yeast, as any baker should. There are golden rules, a sort of baking ten commandments if you will, when dealing with yeast. Firstly, moisture and yeast do not mix. Highly humid atmospheres have negative affects on whatever you happen to be baking. Why? I suppose something chemical. Secondly, salt is the kryptonite of yeast. It will destroy the yeast in a single menacing blow. Why? I'm going to guess that it has to do with chemistry... Thirdly, adding water to yeast is a bad idea, that is unless you like unleavened bread. Why? Chemistry.
I see the actions and the outcomes of chemistry, but I have no idea how to explain them or have a single clue as to where to look. On google? In the library? Should I ask a chemistry major? Should I ask a famous baker? Therein lies my problem. Thousands upon thousands of observations and questions just piling up until I just figure that that is the way it is and I drop it. But, learning is important to me. It is a vital aspect to being an active human being. So here I mark my quest in examining the chemistry of my own life, put in my own words, so that I may be able to help someone else out there.
I am the Betty Crocker Chemist.
