Splash Biography



YUELANG CHEN, ESP Teacher




Major: Stanford

College/Employer: Not available.

Year of Graduation: G

Picture of Yuelang Chen

Brief Biographical Sketch:

Not Available.



Past Classes

  (Clicking a class title will bring you to the course's section of the corresponding course catalog)

S704: Seared steaks, baked cookies, toasted marshmallows - what makes them taste so good? in Rainstorm Spring 2021 (May. 15 - 16, 2021)
Seared steaks, baked cookies, toasted marshmallows... What makes them taste so good? In this class, we will dive into the science behind the flavors of "browned" food. The Maillard reaction is a type of chemical reaction for amino acids and sugars. Depending on the condition, it can generate hundreds of different chemicals with very distinctive flavors.


S480: Why do our scientists seem so clueless during COVID-19? An introduction to the modern scientific process in Rainstorm Fall 2020 (Dec. 05 - 06, 2020)
Early on during the COVID-19 pandemic, health experts and scientists made numerous mistakes, which to some degree misguided the general public. Understandably, many people start to question the credibility of these scientists. Why do they seem so clueless when it comes to COVID-19? In this lesson, we will give an introduction to the modern process of science. We hope to provide a more accurate picture of modern scientific process. Spoiler alert: it is nothing like the movies...


S68: The Science of Hand Pulled Noodles in Rainstorm Spring 2020 (May. 30 - 31, 2020)
The science behind noodle making and dough mixing, and how to make it softer,stretcher,harder etc.