How successful was your experiment in helping you understand your food and/or improve its characteristics? What would be next steps if you were to continue research on this topic? In support of your answer you might choose to discuss any of the following or other questions of your own design
My experiment was successful in that It provided consistently conclusive results that aligned with my hypothesis. There was a clear difference in characteristics between each of the experimental groups, and I was able to distinguish each batch of rice based on these characteristics that were results of the changing independent variable; the amount of time each batch was soaked for. To increase my confidence in my results, I could have timed the soaking and cooking process so that each of the different batches were completed at the same time. This would have allowed the taste test participants to taste every batch at the same time, and they could therefore make more comparative conclusions. This would also minimize the difference in time that the rice was sitting out, which would prevent excessive contact with the air, which causes the rice to dry out. I know that my measurements for the independent and dependent variables were precise, because I recorded the exact timing, equipment, and procedures for each batch, and ensured that the dependent variables were as consistent as possible across all four batches, and that the independent variable, the soaking time, was appropriately timed. My dependent variables were accurate for the desirability of the food, I researched the appropriate cooking time and rice to water ratio. My question is relevant because I can conduct an experiment to find the answer, and use the chemistry content that we have covered to explain my results. Based on my results, I would like to investigate the question of whether or not washing the rice affects the size and texture of the grains.
How did your cooking process transform your food macroscopically and affect the food’s overall characteristics? Be specific and describe the transformations that happened on the molecular level that led to the observed macroscopic changes. Prior to cooking, the particles in grains of rice were tightly packed, close together, and uniform. While the rice was cooking, particles in the rice grains were being heated and the water was heating up, and moving with more speed. When the particles move with more speed, they bounce off each other and spread further apart, somewhat overcoming their level of attraction. Since the water particles were also moving faster and bouncing with more force, they would bounce into the rice particles, causing even more separation and movement in the rice particles. On the macroscopic level, it can be observed that cooked rice grains are much larger and less dense than uncooked grains. This is because of the transformation in the rice particles that took place during the cooking process, when those particles were heated and became less uniform and solid.
To what extent does knowledge about how and or why your recipe or cooking process works affect your enjoyment of the cooking or eating process? After learning about the cooking process of rice on the particulate level, I found that I now have a whole new appreciation for cooking and food preparation. This experiment allowed me to think more in depth about the matter in food, where it comes from, its different states, and how it can be transformed. In my specific dish, jasmine rice, I learned how exposing the rice to water particles for different amounts of times affects the size and texture of the rice grains, which made me appreciate the entire process of cooking rice and experimenting to find my own personal preference. I also found it fascinating that by adding energy to the rice via conduction, it can change the state and make it more enjoyable and nutritious to eat. I found more enjoyment in eating the rice as well because I compared the rice batches, paying close attention to the exact texture and taste, and determining which batch was most preferable. The experiment allowed me to find more enjoyment in both the cooking and eating process of not only jasmine rice, but also many other foods that I have applied my curiosity to regarding their own specific cooking process and the chemistry behind it.