Introduction Why 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 production
Methods Each 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.
Methods Ten 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, Benedict’s solution was put in each beaker of rice. Heat them for approximately twelve minutes.
Brown Rice The other kinds of rice use the same weight.
Results The 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 Thickness Groups Count Average(mm.) Short grain rice 15 1.877 Glutinous rice 15 1.627 Brown rice 15 1.695 Long grain white rice 15 1.701 Red jasmine rice 15 1.610 Jasmine fragrant rice 151.623 Anova: Single Factor
ANOVA Source of VariationSSdfMSFP-valueF crit Between Groups 0.7514 445 0.1502 89 18.05 2814.03E-12 2.3231 2649 Within Groups 0.6992 9684 0.0083 25 Total 1.4507 489 p ≤ 0.05, reject H 0, it means there is difference between the mean of each thickness of each kind of rice.
Red Jasmine Rice Jasmine Fragrant Rice Short Grain Rice Brown Rice Long Grain White Rice Glutinous Rice
Conclusion and Discussion From observing rice by stereo microscope, We can interpret that each kind of rice has difference properties. Grains of glutinous rice are white and opaque. Grains of short grain rice are short and thick. Grains of long grain white rice are similar to grains of jasmine fragrant rice. Grains of brown rice have germs which are rich of vitamins. Grains of Red jasmine rice have some red peel (Gifu University, 1999).
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).
Conclusion and Discussion The results from observing rice by light microscope, short grain rice, brown rice, red jasmine rice and long grain white rice are indigo. It means that they have more amylose than amylopectin. But jasmine fragrant rice and glutinous rice are red. It show that they have amylopectin than amylose (Beynum & Roels, 1985). Amylose can be digested by human enzyme easily. But amylopectin is digested harder. So patients and babies should eat rice which has amylose.
Conclusion and Discussion From the results of osmosis of rice, the best kind of rice which can osmosis is long grain white rice because water osmosis into rice. Thus rice has more weight (Haynie & Donald T. 2001). The worst kind of rice which can osmosis is short grain rice. It can be developed in food industries.
Conclusion and Discussion From Benedict ’ s test, jasmine fragrant rice, long grain white rice and glutinous rice are blue. It means that before digesting, there rarely have reducing sugar. Jasmine fragrant rice and brown rice have a little reducing sugar. Red jasmine has a little red sediment and solution is brown. It clearly means that it has the most reducing sugar in all of kinds of rice which are studied (Robert D. Simoni, Robert L. Hill, & Martha Vaughan 2002). It can develop to use in the hospitals for diabetes patients.
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 knowledge
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