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Gautami
- Rate S$2
- Response 1h
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- Maths
- Physics
- Chemistry
- Biochemistry
- Food chemistry
I am B.Tech graduate and I teach math along with chemistry, physics, biochemistry and food science
- Maths
- Physics
- Chemistry
- Biochemistry
- Food chemistry
Lesson location
About Gautami
Hello everyone! I'm thrilled to be your teacher. I hold a Bachelor's degree in Food Technology, and I bring with me nine months of practical experience in the field. I'm passionate about Physics, Maths, Biochemistry, and Food Sciences, and I'm here to share my knowledge with you. Let's explore the fascinating world of these subjects together, and I'm excited to help you connect the dots between theory and real-world applications. Feel free to ask questions and let's make our learning journey enjoyable and enriching!"
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About the lesson
- Primary
- Secondary
- SPM
- +8
levels :
Primary
Secondary
SPM
Form 6
STPM
Adult education
Bachelor
Masters
Diploma
Doctorate
Other
- English
All languages in which the lesson is available :
English
1.Mathematics (Algebra):Scenario: Planning a Party BudgetEquation: ( Total,Cost = Fixed,Cost + Variable,Cost \times Number,of,Guests )Discussion: Discuss how this equation helps in budgeting for a party, where fixed costs are venue rental and decorations, and variable costs depend on the number of guests.Physics (Newton's Laws of Motion):Experiment: Rolling Ball Down a RampSetup: Release a ball from different heights on a ramp and observe its motion.Discussion: Explain how the experiment illustrates concepts like gravitational force, acceleration, and the relationship between force and motion according to Newton's laws.Biochemistry (Enzyme Activity):Analogy: Lock-and-Key MechanismExplanation: Compare enzymes to keys and substrates to locks, illustrating how enzymes selectively bind with substrates to catalyze biochemical reactions.Visual Aid: Use diagrams to depict the lock-and-key model for better visualization.Food Science (Maillard Reaction):Example: Browning of Bread or MeatExplanation: Explore how the Maillard reaction enhances flavor during cooking. Discuss the chemical changes that occur when proteins and sugars react at high temperatures, resulting in browning and the development of complex flavors.Application: Relate this to cooking techniques, such as searing meat or toasting bread.
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- S$2
Pack rates
- 5h: S$10
- 10h: S$20
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