Monday, June 14, 2010
Friday, June 11, 2010
SRP!
The report is on the way, I've been going to the library this past week to research information on the fermentation process as well as the benefits of fermented rice on the human body. Food research is often important because humans need food to survive and of course because food is a BIG part of our life (one of the biggest enjoyments to be exact!) I'm so sorry about the delayed photos and stuff, I will put them up... eventually, before the deadline of course!
Also, I've been doing some research on past experiments or tests that have stated the best fermentation temperature for fermenting rice and they all range from around 23 degrees to around 30 which supports my results! YAYY! I'm guessing that the temperature was different because of the humidity levels in different areas!
Also, I've been doing some research on past experiments or tests that have stated the best fermentation temperature for fermenting rice and they all range from around 23 degrees to around 30 which supports my results! YAYY! I'm guessing that the temperature was different because of the humidity levels in different areas!
Wednesday, June 9, 2010
OVERALL RESULTS!
Overall for both the successful trials (trial 1&2)
Room temperature: Had not really fermented well. It remained rather 'unready' because, most probably the low temperature had caused it to ferment at a slower pace.
The Controlled (warmer temperature): It fermented the best... very SUCCESSFUL!
The refridgerator (coldest temperature): didn't ferment at all. :(
Room temperature: Had not really fermented well. It remained rather 'unready' because, most probably the low temperature had caused it to ferment at a slower pace.
The Controlled (warmer temperature): It fermented the best... very SUCCESSFUL!
The refridgerator (coldest temperature): didn't ferment at all. :(
Tuesday, June 8, 2010
Pictures and results for the experiment trial 2 and 3 will be up soon! YAYY!
In the meantime...
Koji [koh-jee] is an abbreviation of kabi-tacki meaning Bloom of Mold. Koji is an important culture food-product of Japan and like much of Japanese culture, koji was introduced from China about 200 A.D. Other varieties of culture food-products rely on koji for preparation. These include the production of Miso, Soy sauce, Amazakè and Sake. Koji is mainly used as a starter-process for producing the latter culture food-products, through the action of enzymes, generously provided in abundance in koji. Variations of koji prepared with mixed strains of specific molds, yeasts or Lactic acid bacteria [LAB] are specially prepared and incorporated in Japan. For optimisation, a tailored koji with specific enzyme activity is used in accordance with the product prepared. Enzymes mainly convert starch into simple fermentable sugars, so that during secondary fermentation [if required], sugars become available for yeasts e.g., for preparing specific varieties of miso or sake. In addition, for miso production, proteins are broken down into peptides [amino acids] by the action of proteolytic enzymes hydrolyze the protein [see below for a list of enzymes of koji].
A pure culture of Aspergillus oryzae specie of mold produces olive-green coloured spores. The spores are harvested for Koji-Kin [or koji-tanae-- seed of Koji] as an inoculant, or for seeding of the mold on a substrate.
Koji is prepared from steamed short grain white rice, barley or soybeans. Cooked ingredients are cooled to 35°C [95°F] and inoculated with koji tanae. Koji tanae is an inoculant prepared with mold spores of Aspergillus oryzae or A. sojae species. Koji tanae may be prepared to contain yeast and Lactic acid bacteria. The warm substrate is incubated for 3 to 4 days at about 42°C [107°F] at 90% to 95% humidity. The inoculated rice or other preferred media or substrate is stirred regularly during incubation.. This encourages the proliferation of mold growth distributed evenly throughout the entire rice substrate, while inhibiting the formation of rice clumps and prevent over heating. A white mycelium of new mold growth should fully cover each rice grain. Koji is harvested prior sporulation of the mold, to ensure peak enzyme activity and good aroma.
Koji EnzymesThe fermentation of rice with Aspergillus oryzae for Koji produces many different catalysts or enzymes that are present in koji. It's these enzymes that breakdown starch, protein and fats including the removal of certain elements such as esters of the food ingredient that the koji is added to, and stored at an optimal warm temperature so that the enzymes can best do their work.
Enzymes found in Koji
Alpha-amylase A starch to simple sugar converter, such as dextrins, maltose, maltotriose. Alpha-amylase is also found in human saliva. Interestingly it is also used in the treatment of inflammatory conditions and edema of soft tissues associated with traumatic injury.
Proteolytic enzymes Breakdown or hydrolyses protein into amino acids or peptides.
Protease's Any enzyme that breaks down protein [proteolytic enzyme]. 3 types are known in koji, one is active at acid pH, one at alkaline pH and one at neutral pH.
Other more elaborate enzymes found in koji--
Peptidases Any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the chain made up of more than a single amino acid [polypeptide].
Sulfatases Remove sulphate from a variety of substrates by breaking down various sulphate esters.
Nucleases Capable of cleaving the phosphodiester bonds between the nucleotide subunits of nucleic acids. Is also used in genetic engineering as a tool to cut and paste DNA, as a means of splicing DNA and at the required site each time.
Phosphatases An enzyme that removes a phosphate group from its substrate by breaking down phosphoric acid monoesters into a phosphate ion and a molecule with a free hydroxyl group.
(Trans)glycosidases A class of alpha and beta proteins. See this for more info
Amidase An enzyme that breaks down monocarboxylic amides, thus freeing ammonia. Also called acylamidase or Acylase.
Ribonucleo-depolymerasee
Mononucleotide phosphatase
Adenyl-deaminases
Purine nucleosidases.
It is these enzymes that breakdown starch, protein and fats including olygosaccharides and other compounds found in the food ingredient that koji is added to and which is stored at an optimum warm temperature so that the enzymes can do their job. These are what makes koji what it is and why it is used to create a variety of different culture food-products including alcoholic liquors [as per the following four products].
Further Reading
Shurtleff W, Akiko A. [1976] The Book of Miso. Autumn Press, Kanagawa-ken, JapanAllan KS, Sidney JC. [1978] Soybeans: Chemistry and Technology Vol.1 Proteins ISBN 0-87055-111-6 [v.1]
In the meantime...
Koji [koh-jee] is an abbreviation of kabi-tacki meaning Bloom of Mold. Koji is an important culture food-product of Japan and like much of Japanese culture, koji was introduced from China about 200 A.D. Other varieties of culture food-products rely on koji for preparation. These include the production of Miso, Soy sauce, Amazakè and Sake. Koji is mainly used as a starter-process for producing the latter culture food-products, through the action of enzymes, generously provided in abundance in koji. Variations of koji prepared with mixed strains of specific molds, yeasts or Lactic acid bacteria [LAB] are specially prepared and incorporated in Japan. For optimisation, a tailored koji with specific enzyme activity is used in accordance with the product prepared. Enzymes mainly convert starch into simple fermentable sugars, so that during secondary fermentation [if required], sugars become available for yeasts e.g., for preparing specific varieties of miso or sake. In addition, for miso production, proteins are broken down into peptides [amino acids] by the action of proteolytic enzymes hydrolyze the protein [see below for a list of enzymes of koji].
A pure culture of Aspergillus oryzae specie of mold produces olive-green coloured spores. The spores are harvested for Koji-Kin [or koji-tanae-- seed of Koji] as an inoculant, or for seeding of the mold on a substrate.
Koji is prepared from steamed short grain white rice, barley or soybeans. Cooked ingredients are cooled to 35°C [95°F] and inoculated with koji tanae. Koji tanae is an inoculant prepared with mold spores of Aspergillus oryzae or A. sojae species. Koji tanae may be prepared to contain yeast and Lactic acid bacteria. The warm substrate is incubated for 3 to 4 days at about 42°C [107°F] at 90% to 95% humidity. The inoculated rice or other preferred media or substrate is stirred regularly during incubation.. This encourages the proliferation of mold growth distributed evenly throughout the entire rice substrate, while inhibiting the formation of rice clumps and prevent over heating. A white mycelium of new mold growth should fully cover each rice grain. Koji is harvested prior sporulation of the mold, to ensure peak enzyme activity and good aroma.
Koji EnzymesThe fermentation of rice with Aspergillus oryzae for Koji produces many different catalysts or enzymes that are present in koji. It's these enzymes that breakdown starch, protein and fats including the removal of certain elements such as esters of the food ingredient that the koji is added to, and stored at an optimal warm temperature so that the enzymes can best do their work.
Enzymes found in Koji
Alpha-amylase A starch to simple sugar converter, such as dextrins, maltose, maltotriose. Alpha-amylase is also found in human saliva. Interestingly it is also used in the treatment of inflammatory conditions and edema of soft tissues associated with traumatic injury.
Proteolytic enzymes Breakdown or hydrolyses protein into amino acids or peptides.
Protease's Any enzyme that breaks down protein [proteolytic enzyme]. 3 types are known in koji, one is active at acid pH, one at alkaline pH and one at neutral pH.
Other more elaborate enzymes found in koji--
Peptidases Any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the chain made up of more than a single amino acid [polypeptide].
Sulfatases Remove sulphate from a variety of substrates by breaking down various sulphate esters.
Nucleases Capable of cleaving the phosphodiester bonds between the nucleotide subunits of nucleic acids. Is also used in genetic engineering as a tool to cut and paste DNA, as a means of splicing DNA and at the required site each time.
Phosphatases An enzyme that removes a phosphate group from its substrate by breaking down phosphoric acid monoesters into a phosphate ion and a molecule with a free hydroxyl group.
(Trans)glycosidases A class of alpha and beta proteins. See this for more info
Amidase An enzyme that breaks down monocarboxylic amides, thus freeing ammonia. Also called acylamidase or Acylase.
Ribonucleo-depolymerasee
Mononucleotide phosphatase
Adenyl-deaminases
Purine nucleosidases.
It is these enzymes that breakdown starch, protein and fats including olygosaccharides and other compounds found in the food ingredient that koji is added to and which is stored at an optimum warm temperature so that the enzymes can do their job. These are what makes koji what it is and why it is used to create a variety of different culture food-products including alcoholic liquors [as per the following four products].
Further Reading
Shurtleff W, Akiko A. [1976] The Book of Miso. Autumn Press, Kanagawa-ken, JapanAllan KS, Sidney JC. [1978] Soybeans: Chemistry and Technology Vol.1 Proteins ISBN 0-87055-111-6 [v.1]
In general, good koji rice has all grains completely covered in koji, and the koji hyphae penetrate deep into the grain (it is the enzymes secreted by the hyphal tips (the ends of the mold cells) that lead to saccharification). The whole process takes about 48 hours, and for the final half of the time, the koji rice is cultivated in special cedar “boxes” seen in the above photo. In the box, the koji rice is about 8-10 cm in thickness, and is covered with several blankets to keep in the heat and moisture. The temperature is very important in the process and will dictate the quality of the koji. The koji spores are sprinkled on the rice when the rice temp is around 32-33C, and throughout the process, the temp gradually rises until approx 42-43C when the growth is complete.
- Information taken from http://thesakechronicles.wordpress.com/2010/01/17/koji-rice/
I reckon these could be some tips that I could use for the experiment.
- Information taken from http://thesakechronicles.wordpress.com/2010/01/17/koji-rice/
I reckon these could be some tips that I could use for the experiment.
Sunday, May 9, 2010
Wednesday, May 5, 2010
Saturday, May 1, 2010
REASONS WHY?
POSSIBLE REASONS WHY MY EXPERIMENT DID NOT WORK OUT WAS...:
1. The rice was only soaked for 2 hours, apparently it is better to soak the rice overnight so that it obtains enough moisture. (BUT the method that I got did say to only soak it for 2 hours, the reason for only soaking it for 2 hours? I have no idea. =.=")
2. The blow drying process had dried out the rice, hardened it and made it clump together. I have a feeling that it has to do with the rice clumping together that prevented the Koji from being distributed evenly within the rice.
3. The rice may have not been cooked long enough. The rice was a little hard eventhough it was cooked - it may not have been cooked long enough. It was different to the soft rice.
-
That's about all I could come up with. If there's anymore I'll come back and edit~!
AND the person who has my mum's camera deleted some of the pictures of my experiment but I still have some left! It won't be full coverage but semi coverage AND also they will be up soon! I PROMISE!
1. The rice was only soaked for 2 hours, apparently it is better to soak the rice overnight so that it obtains enough moisture. (BUT the method that I got did say to only soak it for 2 hours, the reason for only soaking it for 2 hours? I have no idea. =.=")
2. The blow drying process had dried out the rice, hardened it and made it clump together. I have a feeling that it has to do with the rice clumping together that prevented the Koji from being distributed evenly within the rice.
3. The rice may have not been cooked long enough. The rice was a little hard eventhough it was cooked - it may not have been cooked long enough. It was different to the soft rice.
-
That's about all I could come up with. If there's anymore I'll come back and edit~!
AND the person who has my mum's camera deleted some of the pictures of my experiment but I still have some left! It won't be full coverage but semi coverage AND also they will be up soon! I PROMISE!
Wednesday, April 28, 2010
OKIES!
The rice has been left for around 3 days and absolutely nothing has happened to all of them! I'm extremely devasted as you can tell >>> T.T
But yeah... the most I've got is probably some water vapour dotting the sides of the container. I'll be checking through some reasons why it didn't succeed and plan on my next trial which will probably be next month but yeah...
I'm sorry Mrs! I promise I'll find out why!
The rice has been left for around 3 days and absolutely nothing has happened to all of them! I'm extremely devasted as you can tell >>> T.T
But yeah... the most I've got is probably some water vapour dotting the sides of the container. I'll be checking through some reasons why it didn't succeed and plan on my next trial which will probably be next month but yeah...
I'm sorry Mrs! I promise I'll find out why!
Sunday, April 25, 2010
ATTEMPT 1 METHOD
1 Kg of raw glutinous rice (1bag) was soaked in water for 2 hours. It was then steamed for 25 minutes. To ensure that the rice does not stick to the steaming equipment, a towel is placed in between. When the rice was cooked 750g of rice was measured out of the 1 Kg of cooked rice. In order to fasten the cooling process we blowdried it. The Koji which had been crushed into powder was evenly and thoroughly mixed into the rice. 250g of rice was then measured and placed into 3 circular containers. A hole was created in the middle of the rice so when the liquid appeared we'd know it'd be ready.
One container was placed in the fridge, the other out on the kitchen bench and the third in an esky with a hot water bottle to keep the temperature at around 20-25 degrees.
They were then left for 3 days, checked on each day. The hot water bottle was regularly changed at 12 hour intervals.
________________________________________
YAYY! IT'S UP! I hope I go well!
One container was placed in the fridge, the other out on the kitchen bench and the third in an esky with a hot water bottle to keep the temperature at around 20-25 degrees.
They were then left for 3 days, checked on each day. The hot water bottle was regularly changed at 12 hour intervals.
________________________________________
YAYY! IT'S UP! I hope I go well!
Friday, April 23, 2010
WHERE AM I?!
YAYY! TODAY IS MY BIRTHDAY! WHOO!
Ok, so just thought I'd note a few things down before I forget. I've already started on the project, I just need to upload the photos up! ... which i WILL eventually do when my mum gets her camera back from a family friend's place! =.="""
The method is in the editing period, I just need to touch up on it a little. I try to finish it and upload it asap!
KK! Cyaz!
Ok, so just thought I'd note a few things down before I forget. I've already started on the project, I just need to upload the photos up! ... which i WILL eventually do when my mum gets her camera back from a family friend's place! =.="""
The method is in the editing period, I just need to touch up on it a little. I try to finish it and upload it asap!
KK! Cyaz!
Thursday, April 22, 2010
The Process Of Fermentation
Fermentation
Fermentation creates energy without the use of oxygen – it is anaerobic. This means that it survives or lives in the absence of free oxygen (air). Fermentation occurs when cells separate the simple sugar, glucose, into a compound called Pyruvate. This process is called Glycolysis . From there, the fermentation can take on 2 different paths. In human muscle cells, the pyruvate is converted into lactate in a simple one step process. The second option occurs when a single celled organism takes the pyruvate and converts it into Carbon Dioxide and Alcohol(Ethanol). This is a two step process. Both methods take place in the absence of oxygen, when oxygen is present NADH which is created through the process of Glycolysis will be transformed back into oxygen, creating more 2NAD+ for the Glycolysis process.
Information From:
http://www.youtube.com/watch?v=tNqfPsVAdYk&feature=fvw
http://www.youtube.com/watch?v=y_k8xLrBUfg
http://www.youtube.com/watch?v=idZO4ePhfHo
Information Reworded by Winnie Wang
Fermentation creates energy without the use of oxygen – it is anaerobic. This means that it survives or lives in the absence of free oxygen (air). Fermentation occurs when cells separate the simple sugar, glucose, into a compound called Pyruvate. This process is called Glycolysis . From there, the fermentation can take on 2 different paths. In human muscle cells, the pyruvate is converted into lactate in a simple one step process. The second option occurs when a single celled organism takes the pyruvate and converts it into Carbon Dioxide and Alcohol(Ethanol). This is a two step process. Both methods take place in the absence of oxygen, when oxygen is present NADH which is created through the process of Glycolysis will be transformed back into oxygen, creating more 2NAD+ for the Glycolysis process.
Information From:
http://www.youtube.com/watch?v=tNqfPsVAdYk&feature=fvw
http://www.youtube.com/watch?v=y_k8xLrBUfg
http://www.youtube.com/watch?v=idZO4ePhfHo
Information Reworded by Winnie Wang
Sunday, April 18, 2010
Fermenting Beer And Temperature
"One of the most overlooked aspects of making great beer is the fermentation temperature. In fact, fermentation temperature is one of the most significant factors in determining the final quality of the beer.
If your fermentor is too cold then your fermentation may never take off, or it may be sluggish and give out before the beer is fully fermented. If your fermentation is too hot, then the yeast will produce off-tasting chemicals that might make your beer taste a little bit like bananas. A hot fermentation can also cause the yeast to speed up too much, and starve out – also leading to an incomplete fermentation.
The best way to ensure a full and complete fermentation is to keep the temperature right in the sweet spot for the strain you are using, and to keep the temperature very stable."
http://drunkmansguide.wordpress.com/2007/12/12/homebrewing-%E2%80%93-fermentation-temperature/
- - - - - - - - - - - - - - -
I could refer to this for the fermentation of the rice. I'm pretty sure that the fermentation process still occurs, no matter what is fermenting!
If your fermentor is too cold then your fermentation may never take off, or it may be sluggish and give out before the beer is fully fermented. If your fermentation is too hot, then the yeast will produce off-tasting chemicals that might make your beer taste a little bit like bananas. A hot fermentation can also cause the yeast to speed up too much, and starve out – also leading to an incomplete fermentation.
The best way to ensure a full and complete fermentation is to keep the temperature right in the sweet spot for the strain you are using, and to keep the temperature very stable."
http://drunkmansguide.wordpress.com/2007/12/12/homebrewing-%E2%80%93-fermentation-temperature/
- - - - - - - - - - - - - - -
I could refer to this for the fermentation of the rice. I'm pretty sure that the fermentation process still occurs, no matter what is fermenting!
Tuesday, April 6, 2010
[EXPERIMENT] The best temperature to create fermented rice
Put simply, fermented rice is made by steaming the rice, adding yeast & sugar or koji to it so that it ferments. Apparently the temperature the rice is at when the koji is added affects the way the rice eventually ferments, if the temperature is not right then the rice will end up too sour or go off. So, what is the best temperature for fermented rice to be created? Does the temperature affect the fermenting of the rice?
INDEPENDENT VARIABLES: The temperature at which the fermented rice is made. (Cooler or warmer conditions)
DEPENDENT VARIABLE: How well the rice ferments. (Is it too sour? Did it go off? etc.)
CONTROLLED VARIABLE: The brand of koji used, the brand of rice, the type of rice, the type of bowl the rice is left in, the steaming time for the rice, the mixing time, the amount of koji used, the amount of rice used,
Monday, March 8, 2010
DECIDED!!! A FUSION OF IDEAS
[EXPERIMENT] Which product is most useful in removing make-up from the materials below? The best make-up remover for a diverse range of clothing fabrics.
PART 1 - The Old Cotton T-Shirt
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same cotton fabric, the time the stain is left for
PART 2 - A Silk Blouse Or Dress
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same silk, the time the stain is left for.
PART 3 - CHIFFON
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same chiffon, the time the stain is left for.
PART 4 - VELVET
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same velvet, the time the stain is left for.
------------------------------------------------------------------------------------------
The above is tested on clothing.
Also, there may be some modifications made to the actual method or experiment which will be conducted in the near future.
There will be four products that may end up as the answer - one for each but the one that cleans all the fabrics the MOST efficiently will end up as the final answer.
The results will be recorded by taking photos and writing out the observations.
WEBSITES USED IN FINDING OUT METHODS TO CLEAN MAKE-UP:
http://www.doityourself.com/stry/makeup
http://www.ehow.com/how_2038324_remove-makeup-stains-clothing.html
http://answers.yahoo.com/question/index?qid=1006040815255
http://www.thriftyfun.com/tf58600519.tip.html
http://cleaning.lifetips.com/tip/40334/stain-removal-from-clothes/non-food-stains-and-odors/makeup-and-foundation-stain-removal-from-clothing.html
PART 1 - The Old Cotton T-Shirt
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same cotton fabric, the time the stain is left for
PART 2 - A Silk Blouse Or Dress
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same silk, the time the stain is left for.
PART 3 - CHIFFON
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same chiffon, the time the stain is left for.
PART 4 - VELVET
INDEPENDENT VARIABLES: The make-up products e.g. lipstick, mascara (waterproof, non-waterproof), eyeshadow(shimmer, matte), eyeliner(pencil, gel, liquid), foundation (waterproof-longlasting and the normal). The equipment used to remove make-up e.g. washing in washing machine(washing powder), detergent, make-up remover, olive oil, aerosol hairspray, car part lubricant, baby wipes, shampoo, bar soap, toothpaste, rubbing alcohol (isopropyl alcohol), baking soda
DEPENDENT VARIABLE: How much the stain fades
CONTROLLED VARIABLE: The same velvet, the time the stain is left for.
------------------------------------------------------------------------------------------
The above is tested on clothing.
Also, there may be some modifications made to the actual method or experiment which will be conducted in the near future.
There will be four products that may end up as the answer - one for each but the one that cleans all the fabrics the MOST efficiently will end up as the final answer.
The results will be recorded by taking photos and writing out the observations.
WEBSITES USED IN FINDING OUT METHODS TO CLEAN MAKE-UP:
http://www.doityourself.com/stry/makeup
http://www.ehow.com/how_2038324_remove-makeup-stains-clothing.html
http://answers.yahoo.com/question/index?qid=1006040815255
http://www.thriftyfun.com/tf58600519.tip.html
http://cleaning.lifetips.com/tip/40334/stain-removal-from-clothes/non-food-stains-and-odors/makeup-and-foundation-stain-removal-from-clothing.html
WONDERFRUIT WINE!
[IDEA-SEVEN] Why is wine only made from grapes? Is it possible to make wine from other fruits?
INDEPENDENT VARIABLE: The fruits used
DEPENDENT VARIABLE: If the experiment turns out to taste like wine, if it tastes good or better.
CONTROLLED VARIABLE: The method of making homemade wine, the other ingredients involved in making wine and the amount that is used, etc.
TESTED ON: Family
INDEPENDENT VARIABLE: The fruits used
DEPENDENT VARIABLE: If the experiment turns out to taste like wine, if it tastes good or better.
CONTROLLED VARIABLE: The method of making homemade wine, the other ingredients involved in making wine and the amount that is used, etc.
TESTED ON: Family
Sunday, March 7, 2010
PROBLEMATIC PERIOD
[IDEA-SIX] Does your period actually affect your weight?
INDEPENDENT VARIABLE: different people
DEPENDENT VARIABLE: the amount of weight gained or lost after your period
CONTROLLED VARIABLE: ???
TESTED ON: Female friends and family.
INDEPENDENT VARIABLE: different people
DEPENDENT VARIABLE: the amount of weight gained or lost after your period
CONTROLLED VARIABLE: ???
TESTED ON: Female friends and family.
Friday, March 5, 2010
LABORIOUS LIP STICK!
[IDEA-FOUR] Which method removes lipstick stains most efficiently?
INDEPENDENT VARIABLE: The method used, the products used in the method.
DEPENDENT VARIABLE: The lipstick stains visibility after the method has been used
CONTROLLED VARIABLE: The lipstick, the fabric/clothing, the amount of lipstick used, the time it is allowed to clean and etc
TESTED ON: Old T-shirts
INDEPENDENT VARIABLE: The method used, the products used in the method.
DEPENDENT VARIABLE: The lipstick stains visibility after the method has been used
CONTROLLED VARIABLE: The lipstick, the fabric/clothing, the amount of lipstick used, the time it is allowed to clean and etc
TESTED ON: Old T-shirts
Fotogenic Foundation
[IDEA-THREE] Does the amount of SPF in foundation affect how someone turns out to look in pictures?
INDEPENDENT VARIABLE: the amount of SPF in the foundation
DEPENDENT VARIABLE: the person in the pictures appearance. Observe the colour of the face (whiter or darker), does it reflect light more? is it brighter? duller? Matte or dewy?
CONTROLLED VARIABLE: the foundation, the amount that is applied, the applicant, the face/model, the camera with the flash, etc.
TESTED ON: Friends or Family
Thursday, March 4, 2010
MANICURE MADNESS
[IDEA-TWO] In what conditions does nail polish last longest?
INDEPENDENT VARIABLE: different temperatures the nail is left at, the number of times the nails are washed, the application of a top coat, the application of a base coat, the application of both coats, etc.
DEPENDENT VARIABLE: the wearing away of the nail polish and how long it takes
CONTROLLED VARIABLE: the two applications of nail polish &&. the fake nails
TESTED ON: Fake Nails e.g. Acrylic
INDEPENDENT VARIABLE: different temperatures the nail is left at, the number of times the nails are washed, the application of a top coat, the application of a base coat, the application of both coats, etc.
DEPENDENT VARIABLE: the wearing away of the nail polish and how long it takes
CONTROLLED VARIABLE: the two applications of nail polish &&. the fake nails
TESTED ON: Fake Nails e.g. Acrylic
Thursday, February 25, 2010
PRETTY PACKAGING!
[I-DEA ONE] Does packaging really affect what we buy or what we want?
INDEPENDENT VARIABLE: The packaging ranging from colours, patterns and/or material(texture).
DEPENDENT VARIABLE: How many people would actually buy which product?
CONTROLLED VARIABLE: The actual product e.g. packaged food, a book with two alternative covers.
TESTED ON: Friends & Family
INDEPENDENT VARIABLE: The packaging ranging from colours, patterns and/or material(texture).
DEPENDENT VARIABLE: How many people would actually buy which product?
CONTROLLED VARIABLE: The actual product e.g. packaged food, a book with two alternative covers.
TESTED ON: Friends & Family
Monday, February 8, 2010
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