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How we decided on our project title:
Mr tan suggested we do this experiment since the one we came up with would take too long. It required fermenting of rice which typically took week and the experiment we wanted to do, seeing how the rate of algae is affected by the amount of light took far too long for the timeline we are following.
How did we get the hypothesis values?
We did research and found out the values online for the respective types of rice.
Research Questions:
Which type of rice affects the rate of fermentation?
In particular, the 6 types of rice we are interested to find out are Thai Jasmine rice, glutinous rice, basmati rice, red rice, mixed rice and short-grain rice. We have chosen these types of rice because they are easily found in Singapore and the majority of Singaporeans eat them on a daily basis.
We decided to test the following hypothesis:
H1: Different types of rice would have different rates of fermentation with yeast.
Prediction of the results:
Japanese rice would produce the most amount of alcohol
Glutinous rice would produce the least amount of alcohol
As glutinous rice have a very low amylose content which the yeast can ferment and turn it to alcohol. (less amylose → less alcohol).
Japapnese rice contains a lot of starch which can be converted into alcohol (more starch → more alcohol)
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