@thequadfather03: Crazy #engineering#calculus#fyp#viral#blowthisup

thequadfather03
thequadfather03
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Region: US
Wednesday 06 May 2026 03:28:47 GMT
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isthissanto
isthissanto :
I feel like I’ve been extremely lucky in my journey because at least 90% of my professors give open notes open book exams
2026-06-01 19:37:53
209
babieblu2
Blue 💙 :
I fucking hope so 😭 pre-calc II is humbling me HARD this quarter. I’ve clawed my up to barely over a 90% for this class 😩
2026-05-27 04:49:39
30
jovito420
joviwerner21 :
Real
2026-05-19 14:11:36
39
carycakes
Honey boba :
But then there’s electrical engineering
2026-06-09 15:47:06
5
justinroberts607
Justin Roberts843 :
Nah half the time they give us the underived equations 🫩. Process control, Thermo 2, mass transfer and don’t even get me started on pchem were brutal (ChemE here)
2026-05-19 02:21:33
26
tx_940carlos
Tx_940Carlos :
Thoughts on linear?
2026-06-02 03:34:21
4
jhn1808
Jakeno :
Not wrong lowk
2026-06-01 21:21:38
0
shutupandsurf
Cj Greene :
idk what the hell this is all about my professors must hate me
2026-06-01 02:35:04
19
darickgipsonjr2
Darick Gipson jr :
One homework a week and 3 exams😏
2026-05-19 06:19:07
9
josh_black_
Joshuablack :
i would say more so after sem 5(ish) yea
2026-05-06 03:41:48
10
ffraankk
. :
Yes but no
2026-05-24 02:44:43
0
arnav.chadha.1
Arnav :
Icl the last 2 years of my degree were just “here is how to use this software”
2026-06-01 22:44:54
8
tinfoil9
Joe :
Took a lil longer than that but fourth year I got a 3.75 without studying more than an hour for each test
2026-05-31 05:13:16
1
walkman1225
Walker :
In Physical Chemistry I was expected to know the cyclic rule, mind you I hadn’t taken Diff Eqs in 4 years
2026-05-29 09:26:28
0
bigdog12952
TheBigGuy :
Yep
2026-05-09 23:47:33
0
stl24max
Steven Lantz :
just wait… until you have to use fluids and there were dynamics and calculate an interpolate and then the next thing you know you have equation on top of equations…
2026-06-09 22:08:23
1
emily.chadwickk
Grim :
You’re so right😂 or atleast equations where you can manipulate to get what you need
2026-05-06 22:29:26
1
niko_arg
Niko :
What engineering are yall taking, my profs don’t give me jack😭
2026-06-17 16:34:18
0
mikethewanderer
Wanderer :
Yeah, but all the steps to get where you finally use those equations.... That's like saying all of EE and Circuits is easy, because V=i * R
2026-05-07 03:10:11
0
.its.just.alex
lex :
I have no clue, I dropped calc in HS but I believe you
2026-05-06 03:46:55
1
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No Bake Blackberry Cheesecake -  Ingredients: For the crust: - 130g butter cookies or graham crackers, crushed  - 100g light brown sugar  - 80g g unsalted butter, melted - 15g black cocoa powder  For the blackberry jam: - 600g blackberries, fresh or frozen - 300g granulated sugar - Juice of a lemon - Cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of water) For the batter: - 525g Philadelphia cream cheese - 130g granulated sugar - 350g whipping cream - 150g blackberry jam - 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla powder Tools you’ll need: - A 22 cm round cake pan, with removable sides or removable bottom - An electric hand mixer or a stand mixer - A spatula - A small saucepan - A food processor or a ziplock back, to crush the cookies Instructions: 1. Prepare the jam: add the blackberries, sugar and lemon juice to a small saucespan. Let it cook over medium heat for 15-20 minutes, stirring occasionally. After 15-20 minutes, mix in the cornstarch slurry and let it cook for additional 3 minutes, stirring constantly until it becomes thick. 2. Once ready, add to a blender and blend until smooth. Next, pass it through a fine mesh sieve in order to get rid of the seeds. Place in the fridge and let it completely cool. (1-2 hours) 3. Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Once crushed, whisk together the biscuit/graham cracker crumbs with the cocoa powder and the sugar, then mix in the melted butter and press the mixture firmly into your baking tin. Place the in the fridge to chill while you prepare the cheesecake batter. 4. First, whip the cream until stiff peaks form. Set aside. 5. In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets. 6. Next, mix in 200g of blackberry jam. 7. Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter. 8. Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set. 9. The next day, take the cheesecake out of the fridge and scoop the remaining blackberry jam on top. 10. Enjoy! #nobakedessert #cheesecake #asmr #baketok #blackberry
No Bake Blackberry Cheesecake - Ingredients: For the crust: - 130g butter cookies or graham crackers, crushed - 100g light brown sugar - 80g g unsalted butter, melted - 15g black cocoa powder For the blackberry jam: - 600g blackberries, fresh or frozen - 300g granulated sugar - Juice of a lemon - Cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons of water) For the batter: - 525g Philadelphia cream cheese - 130g granulated sugar - 350g whipping cream - 150g blackberry jam - 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla powder Tools you’ll need: - A 22 cm round cake pan, with removable sides or removable bottom - An electric hand mixer or a stand mixer - A spatula - A small saucepan - A food processor or a ziplock back, to crush the cookies Instructions: 1. Prepare the jam: add the blackberries, sugar and lemon juice to a small saucespan. Let it cook over medium heat for 15-20 minutes, stirring occasionally. After 15-20 minutes, mix in the cornstarch slurry and let it cook for additional 3 minutes, stirring constantly until it becomes thick. 2. Once ready, add to a blender and blend until smooth. Next, pass it through a fine mesh sieve in order to get rid of the seeds. Place in the fridge and let it completely cool. (1-2 hours) 3. Now, for the crust: crush the biscuits using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Once crushed, whisk together the biscuit/graham cracker crumbs with the cocoa powder and the sugar, then mix in the melted butter and press the mixture firmly into your baking tin. Place the in the fridge to chill while you prepare the cheesecake batter. 4. First, whip the cream until stiff peaks form. Set aside. 5. In another bowl, gently mix the cream cheese with the sugar using a spatula. Be careful not to overmix, as this can make the cream cheese runny and affect how the cheesecake sets. 6. Next, mix in 200g of blackberry jam. 7. Finally, gently fold in the whipped cream using a spatula. Do this slowly and carefully to avoid deflating the batter. 8. Pour the batter over the chilled crust and spread it evenly. Place the cheesecake in the fridge for 12 hours to set. 9. The next day, take the cheesecake out of the fridge and scoop the remaining blackberry jam on top. 10. Enjoy! #nobakedessert #cheesecake #asmr #baketok #blackberry

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