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Conclusion and Discussion

In measuring size of rice by micrometer, we analyze data. Then I can conclude that each kind of rice has different thick. The thickest kind of rice is short grain rice. The thinnest kind of rice is red jasmine rice ( Jiming Li, Michael Thomson & Susan R. McCouch, 2004).

IntroductionWhy does rice have many kinds ?Rice is the staple food of the Thai people.Rice is the seed of the monocot plant Oryza sativa.. It is the grain with the second-highest worldwide productionInquiry questionIs there difference in properties of different kinds of rice ? Materials

1 onlinegeneralstores.com2 homepages.ius.edu3 demo1.physics.wisc.edu 4 pramool.com

12345 tedpella.com6 nationalmicroscope.com7 http://sbe.tarad.com/product.detail.php?id=1314593567MethodsEach kind of rice was observed by stereo microscope with 20x magnification.

Raw rice was measured thickness by the micrometer.

Cooked rice was dyed with iodine solution. Then it was observed by light microscope with 200x magnification.

MethodsTen grams of each kind of raw rice was immersed in twenty milliliters of water for three hours. Rice is weighed after immersing.

Ten grams of each kind of rice was mixed with forty milliliters. Then they were spinned for one minute. Next, Benedicts solution was put in each beaker of rice. Heat them for approximately twelve minutes.

Brown Rice

Glutinous Rice

The other kinds of rice use the same weight.

Glutinous Rice

Short Grain Rice

ResultsThe result from observing the six kinds of rice by stereo microscope with 20x magnification.

Jasmine Fragrant Rice

Long Grain White Rice

Brown Rice

Red Jasmine Rice

SUMMARY of ThicknessGroups Count Average(mm.)Short grain rice151.877Glutinous rice151.627Brown rice151.695Long grain white rice151.701Red jasmine rice151.610Jasmine fragrant rice151.623Anova: Single FactorANOVASource of VariationSSdfMSFP-valueF critBetween Groups0.75144450.15028918.052814.03E-122.32312649Within Groups0.699296840.008325Total1.4507489p 0.05, reject H0 , it means there is difference between the mean of each thickness of each kind of rice.

Short Grain RiceBrown Rice

The results are from observing by light microscope with 200x magnification.

Jasmine Fragrant Rice

Glutinous Rice

Long Grain White Rice

Red Jasmine Rice

Before adding Benedicts solution Glutinous Rice Brown Rice Short Grain Rice Jasmine Fragrant RiceRed Jasmine Rice

Long Grain White Rice

Benedicts test

After adding Benedicts solution Brown Rice Jasmine Fragrant Rice Short Grain Rice Red Jasmine RiceLong Grain White RiceGlutinous Rice

4 minute later

8 minute later

Heating1 Red Jasmine Rice 2 Short Grain Rice3 Long Grain White Rice 4 Jasmine Fragrant Rice5 Brown Rice 6 Glutinous Rice

112234563456

After heating

Red Jasmine Rice Jasmine Fragrant RiceShort Grain RiceBrown RiceLong Grain White RiceGlutinous Rice

Suggestions There are many things which we cannot study following energy of each kind of rice, time for digesting rice with amylase, products after digesting and quantity of starch. We should study with more kinds of rice. We should study rice from many places. We should control humidity of each kind of rice. In osmosis experiment, we should use oven to eliminate water in grains. We should measure thickness of rice several times.Acknowledgement We would like to express my sincere gratitude to Aj.Washirasorn Saengsuwan for his supervision and guidance. Also we would to thank SINOS teachers following Aj.Sirimard Sukprasert, Aj.Usa Jeenjenkit and Aj.Pornmongkol Jimlim in helping me to broaden my view and knowledgeReferences

(1999). . www.thaifta.com/thaifta/Portal/0/File/ascn_rice1.doc (1998). . http://nutrition.anamai.moph.go.th /goodnuti/Html/m6.htmlAmylase (n.d.).In wikipedia. Retrieved 18 August 2010 from http://en.wikipedia.org/wiki/AmylaseBestrise Finance Limit (2010). Kinds of Rice. Retrieve from http://www.bestrise.com/index.php?lay=show&ac=article&Id=60508&Ntype=2ReferencesBestrise Finance Limit (2010). The picture of Parboiled Rice Jasminec Fragrant Rice, Long Grain White Rice, Brown Rice and Short Grain Rice. Retrieve from http://www.bestrise.com/index.php?lay=show&ac=article&Id=60508&Ntype=2 B-herbs (2009). History of Thai Hom Mali Rice. Retrieved from http://www.b-herbs.com /index.php?option= com_content&view=article&id=128&Itemid=183Rice (n.d.). In wikipedia. Retrieved 18 August 2010 from http://en.wikipedia.org/wiki/Rice

The End

From ithai.jp

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