IT'S THE COOKED RICE!!!!

OK! So here's the first pic with the two containers! The third container was already in the fridge and I can't find it right now! :(

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.

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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!

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.

________________________________________

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