Science Investigatory Project

2017 Words Mar 10th, 2014 9 Pages
Future Generation Philippine International School
Investigatory Project
Science 7
“THE EFFECT OF "HUGAS-BIGAS” ON THE GROWTH OF PECHAY (BRASSICA PEKINENSIS) PLANTS”

THE EFFECT OF "HUGAS-BIGAS” ON THE GROWTH OF PECHAY (BRASSICA PEKINENSIS) PLANTS

Chapter I

A. ABSTRACT
A study on the different nutrients present in "hugas-bigas" was conducted. Pechay (Brassica pekinensis) plants were divided into five groups. The first group was watered with 100 percent concentration of the first washing, the second group with 50 percent concentration of the first washing, the third group with 100 percent concentration of the second washing, the fourth group with 50 percent concentration of the second washing, and the fifth with tap water.
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A hundred grams of brown rice is comprised of 7.5 protein, 1.8 percent fat, 15 milligrams of calcium, 1.4 milligrams of iron, 357 calories, 0.3 milligrams of vitamin B, 0.05 milligrams of vitamin B2, and 4.6 milligrams of nicotinic acid (Bender, 1972). The remaining 100 grams are carbohydrates containing compounds.
The consumption of brown rice has increased because of the nutritional value of rice bran. As the layers of rice are removed through pounding, milling, and washing, the proportion of the nutrients in the resulting grain is diminished while the proportion of the carbohydrates increases. When the hutritious bran is removed, white rice is left. Polished rice contains approximately 25 percent carbohydrates, trace amounts of iodine, iron (1 mg), magnesium, vitamin B (0.08 mg), vitamin B2 (0.03 mg) and phosphorous, and negligible amounts of fat (0.7 percent) and protein (6.7 percent) per 100 g of rice.
Carbohydrates content in rice consists of a polymer of glucose, starch. Starch is sometimes extracted from rice in East Asia to produce rice wine. Most starches are made up of two components, amylase and amylopectin.
Most of the water soluble nutrients present in rice, vita-mins such as thiamine, riboflavin, niacin and minerals, such as phosphorus, calcium, and iron, loose starch granules and proteins are washed away before rice is cooked.
Before cooking, rice is soaked and washed at least twice with tap water. The nutritious liquid waste is then disposed of.

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