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!

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.

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YAYY! IT'S UP! I hope I go well!

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!

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

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/

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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!

[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,