Science Investigatory Project

The solutions that did contain starch were starch, banana and peanut butter. Another test that was used was the test for sugar which is the subunit of the macromolecule known as carbohydrate the substances that had sugar present were glucose, onion juice, peanut butter and banana which had a large amount of the subunit present. The final test was to test for the fat macromolecule which had four solutions that did have the macromolecule present including oil, butter, banana and peanut butter. Some food that usually have the protein macromolecule present include meat such as chicken, beef and fish also beans. Protein is very important in the body it helps with the growth of your body such as bones, muscle, cartilage and even help with the production of enzymes. Protein is also an important building block in DNA. Starch is another important macromolecule for the body for the reason once it is converted into glucose which is used as energy for the body. Some of the food items that have starch present include potatoes, bread as well as

The staples of a typical Japanese diet differ dramatically from the centerpieces of the average American diet. In Japan, the main dietary staple is rice, which only has approximately 100 calories per half-cup serving, a negligible amount of fat, and a very low amount of sodium. Since rice serves as the nutritional core of almost every meal, this diet offers consistency and balance to its users. Many Japanese people eat twice as much fish as red meat, and since fish is high in protein while low in saturated fat, fish is a healthier

According to article, “In a high-quality program, there is a focus on developing healthy and strong human relationships (p. 40). The program takes place in Condor Elementary School. They used the cafeteria to give them a snack, and make Woven Baskets for children in Protective Services. They had plenty of space to do their project, there were many tables and benches for them to openly do their work, as well as move around. They had a 12-child/2-teacher ratio, which facilitates the supervision of the children. They provided all the material (had plenty of them). They also had board games, plenty of art supplies, and books. In addition, they were provided with outdoor physical activities.

Science is such a unique and highly captivating subject that so many young students find interesting and yet it is also a subject that the vast majority of students get discouraged by as well as lose interest in as they get older. There are so many different areas of science it is easy to be overwhelmed and get discouraged if you easily do not understand something. For this reason, I had decided I need to research a Citizens Science Project that I could bring not only bring into my future classroom but share with my students and their families as well.

My investigative question is does microwaved water stunt plant growth? I was interested in learning more about this topic because I wanted to know if microwaves can put chemicals in your food causing you to not get all of the nutrients from the food. The purpose of my experiment is to see if water set to a boil on the stove, water set to a boil in the microwave, or water from both the microwave and stove will make plants grow more, also to see if the microwave puts bad chemicals into your food. My independent variable is the type of water used. My dependant variable is the height of the plant. My hypothesis is, if plants are grown with microwaved water then they will not grow as much as plants grown with water heated from the stove.

There was however, 8% of Calcium and Iron. In the ingredients, they are sectioned off into three sections. The creamy gravy with white meat chicken section has water , cooked white meat chicken, soybean oil, modified corn starch, less than 2% of salt,

A 26-gram serving (1/2 cup) has 13 grams of dietary fiber representing 65% of total carbs and 50% of total weight. All Bran has a 5-star rating for "optimum health" by NutritionData. Or consider corn bran. A 28 gram serving of corn bran has 17 grams of dietary fiber -- comprising 74% of total carbs and 60% of total weight.

Enserink, Martin. "Tough Lessons from Golden Rice." Science. AAAS, 25 Apr. 2008. Web. 22 Sept. 2015. .

Macronutrients consists of carbohydrates, proteins and fats which are our main source of energy, fats contain 9 calories per gram, however carbohydrates and protein each containing 4 calories per gram.

Adding more servings of whole wheat grains, such as brown rice will assist in raising both the fiber and carbohydrate intake as well.

The Kashi provides 10g for a 3/4cup serving. If referring to Canada’s Food Guide one would consider this as one grain serving. Having just 1/6-8 grain servings providing ~36% of your daily fibre is a good ratio. The RDA value for protein is 46g for females and 56g for males (age 19-50yrs). Considering that cereal is not in the meat and alternatives section, (typically main source of protein), providing 9g of protein for 52g serving is fairly high. However the 4g/52g serving of the Fiber One, is not a good source of protein. Finally, the iron RDA is 8g for males and 18g for females. Cereal is not a primary source of iron, so we don’t want this value to be obscenely high, as in addition to the other foods consumed throughout the day, one can over consume iron easily. This makes the 90% value in the Fiber One slightly less favourable than the just 10% value of the Kashi

Based on the analysis of recipe, the nutritional facts for the whole recipe per yield of Mango Rice Drink with Mint declassify nutritional grade B+ based on a 2000 calorie diet. For two serving size of the rice drink will give you 53 kcal. Based on the information that give on the nutritional facts, rice drink product is a healthy product because it is does not have cholesterol and very low in saturated fat. In addition, the rice drink products are high in Vitamin C, high in manganese and very low in sodium. Our product low in cholesterol because the core ingredients of rice drink is rice, so in rice does not have cholesterol but high in sugar which is from carbohydrates. Do you know that Vitamin C is an antioxidant and evaluation from its

When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.

South Asia is the region that the rice was originated from, although the historical record shows that China, in 2700 B.C., cultivated rice farm. Among countries in South Asia, India and Bangladesh are the largest rice production countries (Mohanty 2014). There is largest paddy field cultivation in India. Paddy field is a land filled with water where deep-water rice grows. In India, there are four kinds of rice are grown: dry or upland rice, rain-fed rice, irrigated rice, and deep-water rice. Indians like to long shaped rice, which is, dry and separate when it’s cooked unlike East Asian countries. The most popular rice in India is ‘basmati.’ The best quality basmati comes from Dehra Dun located in Northern India. The lower grade rice, patna rice is produced in Bihar located Eastern India near Nepal. Indians in rural area produced red rice, which has thicker grain and rich nutrition. Plain boiled rice dish is served in South India and coastal villages. Roasted dry rice mixed with vegetables is made in Bombay located in West Coast

NatuRi consiguió ubicarse al sur de Tamil Nadu, donde podría implementar su proceso sobre el salvado o RBO crudo mientras que al mismo tiempo se ejercía un completo control sobre las materias primas necesarias para la producción del Rice – Active. De este modo, el producto terminado tendría la calidad buscada por la empresa y así, se podrían conseguir buenos resultados al momento de entrar al mercado y enfrentar a la competencia.