4. Discussion


However, the results did not fully match our research. Our research showed that white rice with 0.25g of starch per gram will get digested the fastest followed by the corn flakes with 0.43g of starch per gram and wheat flour and bread flour both with 0.6g of starch per gram would get digested at the same time followed by basmati rice with 0.78g of starch per gram which will be the last to get digested. Most of our results tallied with our research as well as the glycemic index.However, according to our experiment, basmati rice was the second fastest to get broken down although it was supposed to be the last. Bread flour and wheat flour got digested with a 1 minute difference with wheat flour being faster. However, this difference of digestion time of wheat flour, bread flour and our research is not as significant as the difference between the digestion time of basmati rice and our research. We suspect that this is due to human error or the limitation in our project.


The limitation in our experiment is that we are not able to test the complete digestion of the food types. We were only able to test the first stage of digestion of starch, which was the breaking down of starch particles by amylase. Another limitation is that we are only able to simulate digestion of the food in the body and conduct our experiment through the simulation and not the real digestion process in the body which may vary with the simulated one with different factors to affect the digestion process.Thus, we suspect that this may have led to our results not tallying with the research we did.

Although some of our conclusions did not tally with our research, the key findings of our experiment is that white rice is the fastest and easiest to get digested followed by basmati rice, corn flakes, wheat flour and lastly bread flour, respectively in that order. Thus, from our experiment’s results and analysed data we are able to conclude that white rice is the most suitable for patients who require food that gets digested easily not stressing the body at the same time releasing the glucose to the body at a faster rate providing them instant energy for the body to carry out its function well at the same time fight against the disease. Hence, white rice is more suitable for people who have diseases such as diarrhea as well as diseases and health condition that require instant and sufficient amounts of energy. We can also conclude that bread flour are the most suitable food item for patients who require food that gets digested at a slower rate providing sufficient amounts of energy needed for the patient’s body to carry out its daily activities at the same time releasing the glucose at a slower and stable rate to the body. Hence, bread flour is more suitable for patients who have health conditions such as diabetes which require the body to release the glucose at a slower and stable rate to prevent sugar highs.

Our hypothesis was that the lower the amount of starch the food type has, the faster the food will get digested. Overall, our experiment’s results proved our hypothesis correct with the exception of basmati rice which contradicted our research as well as our hypothesis.  Our hypothesis was mostly correct except for basmati rice as white rice had the lowest amount of starch in it was the fastest to get digested, followed by corn flakes, wheat flour than bread flour which has the highest amount of starch was the slowest to get digested. Although most of our results tallied with our hypothesis proving it was correct, basmati rice with the most amount of starch was the second to get digested instead of getting digested the slowest. As stated previously in this report these result is due to human error or the limitations in our experiment.

Lastly, we are aware that our experiment has areas of improvement. During our experiment we faced many difficulties in finding the correct concentration and ratio of amount of food to water and food solution to amylase. Firstly we were unsure on whether we had to mix the food with water and then add amylase to simulate digestion. Due to this confusion we added amylase directly to the food type resulting in either the food getting digested before the first test or not getting digested even after 45 minutes or 30 minutes. Sometimes, the iodine also turned darker instead of remaining yellowish brown to indicate the absence of starch. This continued for many of the experiments. After many of the tests the teachers and lab technicians pointed out that the amylase couldn’t digest solid food in so little time, thus, we corrected the experiment by adding water to the food to make it into a solution then adding amylase to simulate digestion. Even after correcting the problem, we were unable to find the digestion time as it either got digested before the first test or it did not get digested even after 45 minutes or 30 minutes. Sometimes instead of getting digested and the iodine remaining yellowish brown, the iodine became darker and darker. Whenever we realised something was wrong, we researched more on the food types. After the research, we found out that raw food will never or take a longer time to get digested. With further research, we found out that adding hot water could simulate the cooking process. Thus, we changed the steps for conducting our experiments and the results of these experiments were closer to our desired results. However, although the steps were corrected, we still took some time and a tests to find out the suitable concentration and the ratio of the amount of food to the amount of boiling water added as well as the amount of food solution to the amount of amylase added to simulate digestion.

We can prevent these mistakes made which takes up our time and effort by improving on our research about these food types and improving on the procedure. We could have done more research on the food types. If we had done a deeper research on these food types, we would have found out that we should have simulated cooking before simulating digestion which would have saved us a lot of time and effort. We could also have analysed the procedure better to decide which concentration to use and the ratio of amount of food to the amount of boiling water and the amount of food solution to the amount of amylase to simulate digestion. We should also have took time to analyse the process deeper to find out exactly which variable to alter before changing every variable, and ending up unable to find out what exactly was the problem. These improvements could have led us to saving time and effort which would have allowed us to have a few more test to increase the accuracy of the results.



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