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Problem statement :
Variables :
glutinous rice.
Hypothesis :
fermentation process to happen in glutinous rice and give sweet taste to the
Materials :
Apparatus :
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Technique :
Note that the changes in properties and taste of the glutinous rice after a
night.
Peppercorn Powder Yeast and peppercorn powder The mixture were scattered
are mix together into container labeled A
The mixture are not added into Both container were closed Both container are left for 2
container B tightly with it’s cover days at room temperature
Container A after the first day Container B after the first day Container A after the
second day
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Procedure :
1. The glutinous rice is clean and dips into clean water for 2 hour to make
2. After two hour, the glutinous rice is steam-cooked till the glutinous rice
is cook.
3. The glutinous rice is then divided into two portions and is put into
container for each of the portion. The glutinous rice is flattened in the
container.
5. The mixture of yeast and peppercorn powder is then scatter onto the
glutinous rice and the mixture is scattered to whole over the glutinous
6. Both containers are then closed with container cover and are left for 2
7. The changes were observed on the next day to see the changes in the
8. The container cover were open on the second day and the properties
and the taste of both glutinous rice in container A and B were observe,
Results :
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BEFORE EXPERIMENT AFTER EXPERIMENT
PROPERTIES TASTE OF PROPERTIES TASTE OF
OF GLUTINOUS OF GLUTINOUS
CONTAINER
GLUTINOUS RICE GLUTINOUS RICE
RICE RICE
Discussion :
peppercorn powder will help increase the temperature of the yeast thus
the glutinous rice to ensure that the fermentation process will occur on
3. The container is kept close to ensure that oxygen would not enter the
4. The experiment were left for two days to ensure that the fermentation
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5. The taste of the glutinous rice will become sweet although there is no
Conclusion :
sweet taste for the food through fermentation process, thus the hypothesis is
accepted.
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