Assimilation

Abstract

In chapter 3 an analogy was made between an instructor preparing a lesson and a chef preparing a banquet. The analogy can be stretched a little further, because instruction like food, is wasted unless taken in, digested, absorbed and used. Over-eating produces bad digestion. Cramming a subject of study produces bad assimilation and generally bad examination results. Instruction to be of any value must be assimilated and remembered. There are several factors which affect the ease with which we assimilate and remember.