First mock-up for the crit

Crit feedback

I got a lot of critical advice that I need to look into.
Firstly was to either make my book 
a “how to”
or 
just a question book,
 most people swayed with a question book. They said it can downsize my audience range, which I never thought of. 
Rethink audience.
Secondly- the polaroids are too week

Thirdly- Too much white space in a children’s book, more colour.

THINK OUTSIDE THE BOX

The big font is work, simplify text and space the font a bit more-clearer to read.

the layout of the book

I found this incredibly useful on working out what layout looks best and if it could practically work. 

I drew out the layout of my mochette to see what the flow it like. However I tried out different methods of arranging my photos  then later just pick one that suits the book. 

Why do we have pudding after dinner?

Glucose is what fuels your body and lets it burn fat and make muscle. When you don't have enough Chromium in your body the insulin doesn't work right. Which means that the glucose doesn't get transported to the cells for energy and instead turns to fat. You end up with low energy and you begin to make more fat if insulin isn't performing correctly. Insulin resistance is also an issue with people who have been abusing their sugar. So as your body isn't getting the energy it needs through glucose, it is sending out cravings for more of the sugary items.

Here I set up this photograph using my family as models and used a familiar pudding we have. I like this notion, however I think we look quite miserable! If we looked more natural I think this could really work. 

I also want to show the dinner plates or something to give it like we have eaten dinner. 

Why does jelly wobble?

It wobbles because of its underlying molecular structure and the way this is built up. Jellies are usually made from gelatine, extracted from animal bones (although special quick-setting types can also be made from seaweed extracts). When gelatine molecules are warmed in water they are the shape of long wriggling worms, but when the solution is cooled some of these individual molecules become intertwined with another to form bits of triple helix, and the net result is to form a still bigger molecule, which also becomes branched like a tree. Eventually, as this process continues, the result is that some of these new 'super molecules' are so big that they span from one side of the jelly to the other and form a three-dimensional 'net' stretched across the material. This is elastic, because if one side of the sample is pushed or knocked, the energy in the movement can be carried right across the jelly via these super molecules to the other side, causing it to wobble. If the jelly is then reheated the helical strands become unwound and the jelly melts. Actually the mechanical behaviour of jellies is not so different from that of a car tyre, which is also made up of gigantic 'cross-linked' rubber molecules, but luckily the links for these are more permanent, otherwise driving in hot weather would be hazardous.

Dylan loves Jelly, so I knew I wanted to display jelly with him as he shows how much he loves Jelly. I wanted to photograph how the movement of Jelly and how it wobbles as this is what the question is all about. 

I really like Jelly 1 as it shows the most movement whilst Dylan is still. 

However I think these photographs do not concentrate on the Jelly, if I was to do this shoot again, I would pick a bigger jelly to photograph, to give it a playful and funny approach. The colours as well are too dull. 

what makes a bubble?

What makes a bubble?

The secret to a good bubble is something called surface tension, an invisible bond that holds water molecules together. Water is a polar molecule, so it has plus and minus ends just like magnets that attract each other. When the water molecules align with each other they stick together, creating surface tension.

You might think that it is the surface tension of the water that holds the skin of a bubble together. Actually, the surface tension of water is too strong to make a bubble. You can try yourself to blow a bubble with plain old water, it just won't work! A good bubble solution has a detergent added to it to relax the surface tension of the water, allowing it to have more elastic, stretchy properties. Now it can act more like the skin of a balloon, stretching out nice and thin, trapping air inside of the bubble like a liquid balloon.

When thinking of how to photograph a bubble, I knew it had to capture the bubble coming out when it was being blown and the process of it floating in the sky. I would like to show a sequence of this across the page, of it being created to the moment it pops. I think this shows it in a clear and simple analysation of a bubble. However I would like this a bit more colourful, with Dylan being the model as children love blowing bubbles. 

How does paper float on water?

Paper does float. anything lighter than the water floats. if you colour with crayon on one side of the paper and put the colour side it will stay up the longer. the paper will sink in a few seconds and than it will go under the water. anyways paper does float. 

As soon as I thought of this question, I thought of putting a piece of paper on the water and photographing it float. 

The photographs are beautiful and peaceful however looking at the answer for paper floating, its not a strong enough question as I don’t think its quite mysterious and it doesn’t have a amazing answer like the others. 

However, I love the texture of the water and the level its at. it reminds me of the question “why is water wet?” another question I would like to photograph, so this could be used for that perhaps. 

For the meantime, I will gather reactions towards this question in the interim crit and see if its strong enough. 

What is the difference between red and white meat?

Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin (a substance which helps the muscles utilise oxygen more effectively) in muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.

I wanted to show a clinical approach to the meet. To thoroughly look the composition and colour was important to understand the difference. 

I wanted to show the meat in a kitchen too, as this portrays them well in its environment and wear you would find it. Meat 7 and Meat 11 are interesting as I wanted to look as if a child is peering over the work surface, exploring the meats lying there.