M51 Programming Brainstorm: Difference between revisions
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==Science and Technology== | ==Science and Technology== | ||
===Ice Cream Science=== | |||
Ice cream can be used to teach about emulsions and foams in chemistry classes and demonstrate heat transfer in physics classes. What are the different types of saccharides? Why do monosaccharides such as fructose or glucose produce a much softer ice cream than disaccharides such as sucrose? What are the types of stabilizers used and what are their origins from the plant and animal kingdoms? | |||
==GOH Events== | ==GOH Events== | ||
==Minicon/Mnstf History== | ==Minicon/Mnstf History== |
Revision as of 10:05, 24 April 2015
The following is the list of ideas for panels/activities at Minicon 51. If you have an idea you'd like to add, you may either edit this page or send it to the Minicon 51 programming department.
Art
Fandom and Zeitgeist
Hugo Nominees Reaction Panel
The Hugo Award nominees have just been announced! What is your reaction to the list? Will there be tears of joy or cries of anguish?
Gaming
Literature/Writing
Mermaids, Sirens, Selkies, and Other Water Creatures & Spirits
Oceanic water creatures have captured the imagination of humans since antiquity, as well as fresh lake mythological creatures. What are the differences between types of water spririts, such as Naiads, Nereids, and Rusalka? Why have some been portrayed as benign and others as dangerous?
Media
How to Survive a Horror Movie
Well now you've gone and done it, or somebody in your Scooby gang has ... you're now in the middle of a monster movie plot. How do you avoid doing something incredibly stupid that is going to result in making you a tasty, late-night snack? What gear do you need to scrounge up to be able to make it until daybreak? Should you split up (duh)?
Science and Technology
Ice Cream Science
Ice cream can be used to teach about emulsions and foams in chemistry classes and demonstrate heat transfer in physics classes. What are the different types of saccharides? Why do monosaccharides such as fructose or glucose produce a much softer ice cream than disaccharides such as sucrose? What are the types of stabilizers used and what are their origins from the plant and animal kingdoms?