2. Methods

2.1 Equipment list:

6 types of rice (100g of each)
- Mixed rice
- Thai jasmine rice
- Red rice
- Basmati rice
- glutinous rice
- short grain rice

Air tight containers (6x)
Rice cooker (3 units)
Yeast (2 g x 12)
Alcohol refractometer (1 unit)

2.2 Diagrams:

first set up: set up of the rice in the rice cooker

this diagram shows how each rice will be placed with the yeast in the containers

There is 6 types of rice (100 grams) with 2 grams of yeast each

2.3 Procedures:

Detail all procedures and experimental design to be used for data collection

Cook the rice with one part rice and 1.5 part water in the rice cooker (do 6 times with all the types of rice
Pound the yeast to make sure it's powdery, and have no lumps
Measure 100g of each rice (cooked) with a weighing scale
Measure 2g of yeast for each type of rice with a weighing scale
Put measured cooked rice and yeast in the container (repeat all 6 types of rice)
Cover the container with cap
Wait for 168 hours (one week)
Open the containers and take out liquid with syringe
Put 2 drops of the liquid on the refractometer prism
Close the glass plate
Look through the eyepiece at it while facing the light
The line that is separating the blue and white portion is the alcohol concentration
Repeat steps 1 to 12 for another set of rice

To see the reading, there would be a blue area and read the line where the blue area stops. E.g. In Fig.1, the reading is zero.

2.4 Data Analysis: Describe the procedures you will use to analyze the data/results.

Put the values into a table as shown below and calculate the average and error in the percentage of alcohol

Hypothesis

We want to plot a histogram of %alcohol against different types of rice. From the histogram, we can determine which rice type produces the most and least %alcohol.

2.5 Risk, Assessment and Management: Identify any potential risks and safety precautions to be taken.

Table 1: Risk Assessment and Management table

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