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Properties of different kinds of rice

Properties of different kinds of rice. Members 1.Mr.Jirawech Siwawut M.4/4 No.11 2.Mr.Patcharapol Otasat M.4/4 No.22 3.Mr.Peera Chaisirikul M.4/4 No.24. Introduction. Why does rice have many kinds ?.

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Properties of different kinds of rice

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  1. Properties of different kinds of rice Members 1.Mr.Jirawech Siwawut M.4/4 No.11 2.Mr.Patcharapol Otasat M.4/4 No.22 3.Mr.Peera Chaisirikul M.4/4 No.24

  2. Introduction Why does rice have many kinds ? Rice is the seed of the monocot plant Oryza sativa.. It is the grain with the second-highest worldwide production Rice is the staple food of the Thai people.

  3. Inquiry question Is there difference in properties of different kinds of rice ?

  4. Materials

  5. 2 4 1 3 6 7 5 1 onlinegeneralstores.com 2 homepages.ius.edu 3 demo1.physics.wisc.edu 4 pramool.com • 5 tedpella.com • 6 nationalmicroscope.com • 7 http://sbe.tarad.com/product.detail.php?id=1314593

  6. 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.

  7. 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.

  8. Brown Rice The other kinds of rice use the same weight. Glutinous Rice

  9. Results The result from observing the six kinds of rice by stereo microscope with 20x magnification. ShortGrainRice GlutinousRice

  10. LongGrainWhiteRice JasmineFragrantRice Brown Rice RedJasmineRice

  11. Anova: Single Factor

  12. p ≤ 0.05, reject H0 , it means there is difference between the mean of each thickness of each kind of rice.

  13. The results are from observing by light microscope with 200x magnification. Short Grain Rice Brown Rice Jasmine Fragrant Rice

  14. Glutinous Rice Long Grain White Rice Red Jasmine Rice

  15. Benedict’s test BeforeaddingBenedict’ssolution BrownRice ShortGrainRice GlutinousRice • LongGrainWhiteRice JasmineFragrantRice RedJasmineRice

  16. AfteraddingBenedict’ssolution ShortGrainRice • GlutinousRice • LongGrainWhiteRice BrownRice JasmineFragrantRice RedJasmineRice

  17. Heating 4 5 6 1 RedJasmineRice 2ShortGrainRice 3 LongGrainWhiteRice 4 Jasmine Fragrant Rice 5 Brown Rice 6 Glutinous Rice 4minutelater 1 2 3 4 5 6 8minutelater 1 2 3

  18. Afterheating

  19. BrownRice RedJasmineRice JasmineFragrantRice LongGrainWhiteRice Short Grain Rice GlutinousRice

  20. 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).

  21. 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).

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. Acknowledgement We would like to express my sincere gratitude to Aj.WashirasornSaengsuwan for his supervision and guidance. Also we would to thank SINOS teachers following Aj.SirimardSukprasert, Aj.UsaJeenjenkit and Aj.PornmongkolJimlim in helping me to broaden my view and knowledge

  27. References • กรมเจรจาการค้าระหว่างประเทศ (1999). การส่งออกข้าว. สืบค้นจาก www.thaifta.com/thaifta/Portal/0/File/ascn_rice1.doc • กองโภชนาการ (1998). โภชนาการดี ชีวีมีสุข. สืบค้นจากhttp://nutrition.anamai.moph.go.th /goodnuti/Html/m6.html • Amylase (n.d.).In wikipedia. Retrieved 18 August 2010 from http://en.wikipedia.org/wiki/Amylase • Bestrise Finance Limit (2010). Kinds of Rice. Retrieve from http://www.bestrise.com/index.php?lay=show&ac=article &Id=60508&Ntype=2

  28. References • Bestrise 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=art icle&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=183 • Rice (n.d.). In wikipedia. Retrieved 18 August 2010 from http://en.wikipedia.org/wiki/Rice

  29. The End From ithai.jp

  30. Any question ???

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