I recently gave an academic lecture at my school on the melting point of chocolate, a topic which came from a post I wrote earlier this year.

My academic lecture was part of my school’s “Academic Fortnight”, 2 weeks of short 15 minutes morning lectures before lessons by student volunteers and external speakers from Portsmouth University (our local university).

Below, I’ve attached my slides and my talking points, though I largely speak ad-lib so they’re not very long or detailed:

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