When Chantle Swichkow jumps to a magnification call, it is not clear whether to log in from the laboratory or her home. She is in her kitchen, but there are clear signs of a work world. The microscope is on the meter to its left, above a pile of thick textbooks. The big blackboard dominates the background, where more than ten giving birth projects are documented as well as its status and the following potential steps.
“I also have a completely small group here with some sauces and some vinegar,” she says, and it is launched from the camera. Her experiences at home run a series of consumables for fermentation. It is bread bread, the letter composha and Kimchi’s fabrication. She was also involved in making Missu of a type of tortia chip, and in creating peach rings of fermented fruits.
Like many people, Swichkow’s passion for fermentation experiences at home during Covid-19s. At that time, she was doing a doctorate at the University of California, Los Angeles (UCLA), and she studied genetics from metabolic diseases in mice.
“I was accustomed to waking up every day, going and conducting experiences in the laboratory. When I close the world, it was so, I don’t know what to do myself,” says Swichkow, who describes itself as a fierce diet on its location on LinkedIn. She says: “I ended up throwing all my experimental anger at the beginning of the fermented dough that my husband gave.”
She became so fascinated by genetic difference in yeast that her studies after a doctorate at the University of California, Los Angeles, which ended last December, focused on the genetic architecture of yeast and bacteria interactions in fermented environments. She was conducting research in the laboratory, but also using her expertise – sometimes yeast – to conduct her own experiences at home as part of a hobby that lasted after the lock.
“One of my favorite projects is now the beginning of the personal fermented dough,” she says. “I brought a handful or so from the different risks that I collected, some of them from a bakery, and some of the industrial contexts, to the post -doctoral laboratory, but I left some, and I only ended up combating all of them.” (Swichkow notes that she will not usually eat experiences that come out of the laboratory.)
I tried Chantelle Swichkow Make Missu with Takis, a type of tortia chip.Credit: Swichkow
Bringing work to the home is not always related to delicious food, and not all scientific disciplines. Virus scientists cannot return their samples to their bags, and chemists cannot play with dangerous chemicals at home. But for scientists in some areas, there are ways to influence scientific hobbies – and enhance them.
Carbonate
In laboratories, researchers follow the scientific method: interrogating the world, making hypotheses and testing them accordingly. Swichkow applies a similar frame in the kitchen.
“It is related to the knowledge of the question,” she explained. “Sometimes, can I make vinegar from the remaining wine bottle?” And if you do, “How will it taste?”
IPhone Henskens, a biochemistry specialized in the blood at the Medical Center at Mastrecht University in the Netherlands, sees an overlap between her work in the laboratory and cooking projects at home. It follows the project management processes with its “experiments” that produce fermented dough, cheese and yogurt. The laboratory focus is on the development of blood tests. But she says the project management process is identical. “So I say, on this day, I have to do it. On this day, I have to do so. Then I have a reference menu.”
It can resemble the lists of review in the laboratory and the house each other, because both operations involve exploration, documentation and testing. In the first step, you think new reagents (or ingredients, if they are cooking), followed by a literature review. In the laboratory means researching the history of tests or reagents, and in the kitchen it means reading recipes. Then you test the variables, such as time or temperature. Finally, it’s time to show, either in the clinic or at the dinner table.
Swichkow describes a similar process. “I name things in the same way that I will fill cultures in the laboratory,” she explained. “I got a full set of laboratory tape and pens because I really love this process,” she says. “I keep the exact notes because for me, it is about reproduction.”
But flexibility is also the key. According to Henskens, the protocol is important, but in some cases, it can be adjusted. “I want people to understand what they are doing, follow the protocol, but also convert it if required,” she says. In some situations, such as facing a strange result, the laboratory technician may decide to run an additional control, or to calibrate a tool or to use additional reagents.
“It is the same with recipes,” she says. “You really have to taste and then have the ability to change it.” Take lemon juice or red pepper, which will not taste the same every time. “Knowing the components and their differences, their properties in different cooking techniques make it possible to deviate from the recipes.”
An alternative to science outlet
Jacob Brigsha also attributes his skills in cooking in science. The transition from a bachelor’s degree in chemistry to a master’s degree in chemical engineering in 2021 means the time spent in the laboratory. But he directed his passion for the practical experience of cooking, and found an outlet for skills such as patience and accuracy, which he sharpened as a university student at the University of Bordeaux in West Laviaite, Indiana.
“It takes a long time for a license for a license assistant at Purdue Research Foundation,” says Brigsha, who now works as a license assistant at Purdue Research Foundation. “Sometimes these baking projects take several hours, so it is important to really stick to the measurements correctly.” Other aspects of the scientific method also crawl to cook – isolate the variables and evaluate what happened from the error to improve the next meal.
Scientific background not only enhances hobbies at home – gardens are also a place where experience can shine. The biologist Sean McCoshum is applied at Westwood Professional Services in Westwood Professal Services in Odssa, Texas, an approach to memorization science in gardening.
“Conservation tries to rebalance nature and allow things to chaos in a way to support wildlife and help these natural systems continue, and clean the chaos we have done, either from gas or pollution or the destruction of comprehensive habitats.”
In his garden, he tries to find ways for local species, such as toads, to flourish. Like Brejcha, it uses the scientific method. “I got gradients of sandy soils in different pockets, but they all have the same sun exposure, and they have the same type of vegetation,” he explains. “I try to control the largest possible number of variables to know the soil that will support the species.”
Sean Mcushum and the weight of the royal butterflies before launching it as part of his scientific approach at home in gardening.Credit: Sean McCochum
Knowledge and scientific skills can also enhance other hobbies that occur outside the home. Rosalie Phillips, a mechanical engineer in Agileti at AGILITI in Milwoki and Wisconsin, spends most of the healthy days of health models, a role that requires work in engineering and physical engineering. But over the past few years, it has tended to practical projects out of work, and explore the neon glass world. It is supposed to be a creative outlet, but it applies what she learned throughout her education and professional life.
“One of the biggest things I take from me is a practical spatial understanding,” she explained. The complex glass tubes that carry neon in place often need to be formed accurately and deliberately. “You can rarely bend them in accurate arrangement,” says Phillips. “You have to plan for five steps forward to make sure that nothing contradicts himself.”
Likewise, as you say, engineers learn to be accurate in their projects because if they commit something, they must spend several hours returning to the point through which they can try again. “The desire to make sure everything is measured and prepare everything even when doing this, you put yourself for success, certainly from mechanical engineering,” she says.