2. Methods


ItemsQuantity neededPurpose
Test tubes15For containing the solutions safely and properly
Iodine300mlTo test for the presence of starch
Stopwatch5For recording of the time
Bread flour150gTo be tested
Wheat flour150gTo be tested
Corn flakes150gTo be tested
Basmati rice150gTo be tested
White rice150gTo be tested
Blender1To make the solid foods into a more powdery form for easier testing
Amylase300mlTo stimulate the saliva to digest the food items
Ceramic tile5A surface for the dropping of the food types and iodine for the iodine test
Dropper5To extract the liquids to be transferred to another place
Glass rod5For the stirring of the solutions
Weighing scale1To weigh the amount of food substances
Water1200mlTo simulate the cooked food
Hot pot1For the boiling of the water





Procedures:



1. Blend the 50g of basmati rice

2. Measure 1g of basmati rice using a weighing scale

3. Boil 100ml of water

4. Pour 100ml of water into the beaker

5. Stir the contents of each test tube well

6. Take out 5ml of the solution and put it into a test tube

7. Add 5ml of the amylase solution to the test tube and start the stopwatch



8. Every 1 minute, use a dropper for the test tube to take out one drop of the solution and drop it on a ceramic tile


9. Add 1 drop of iodine on the solution


10.Observe the colour of iodine solution and record down the colour as well as the time.

11. Repeat step 8 to 10 until the iodine is observed as yellowish brown


12. Repeat step 2 to step 11


13. Repeat step 2 to step 11 again


14. Repeat steps 1-12 replacing basmati rice with white rice


15. Repeat steps 1-12 replacing white rice with corn flakes


16. Repeat steps 1-12 replacing the blended corn flakes with bread flour

17.  Repeat the steps 1-12 replacing bread flour with wheat flour.



Data Analysis: Describe the procedures you will use to analyze the data/results that answer research questions or hypotheses

  1. Record the time taken for the iodine to turn yellowish-brown in the 3 test tubes for Basmati rice.
  2. Find the average from the 3 tests for the basmati rice and record it down.
  3. Repeat steps 1 and 2 for white rice.
  4. Repeat steps 1 and 2 for corn flakes.
  5. Repeat steps 1 and 2 for bread flour.
  6. Repeat steps 1 and 2 for wheat flour.
  7. Draw a bar graph for the recordings using the digestion time as the dependent time and the type of food as the independent variable.
  8. From the bar graph, we conclude the various digestion time of different starch food item and the food item that got digested the fastest and the time taken to the food that got digested the slowest and the time taken to conclude the most suitable food for patients who are suffering with diseases such as diarrhea.
  9. Diagrams:




Hypothesis:
The hypothesis is that the food with the lowest amount of starch, white rice, will get digested the fastest

Independent variable
The independent variable is the type of starchy substance.
Dependent variable
The dependent variable is the digestion time.
Controlled variables
(a)  Amount of amylase juice used
(b)  Amount of starchy substance used
(c)  Time interval for testing
(d)  Location of testing
(e)  Amount of starch substance used for each test for starch
(f) Amount of hot water used
(g) Temperature of water


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