18th July, 2019 (Thursday) Group 1

In the morning, we were introduced to Clinical Neuroanatomy. During the lesson, we learnt the components of the nervous system (central and peripheral), as well as understanding the symptoms and causes behind various clinical disorders (diabetes, menningitis, microphagia). By being aware of the causes of the clinical disorders and  their respective solutions, we realised the importance of understanding human physiology, as we can save lives and help make the world a better place. 

During the afternoon lesson, we learnt about how fermentation works and different kinds of fermented food. During the first part of the lesson, we explored the features of fermentation and different fermented foods across the globe (Cortido, Iganuq, Ogi). We realised the significance of anaerobic respiration towards different cultures. We also did an experiment to investigate the optimal condition for anaerobic respiration to take place. We ended the lesson with a trivial game, and we also realised that donuts are actually fermented! It was a wonderful experience.