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Scope of study
1. Study period of soaking the sticky rice for 7 hours.
2. Study period to Check the ripening of sticky rice every 5 minutes for 60 minutes.
3. Study of the temperature of the hot plate used for steaming sticky rice is five hundred degrees Celsius.
4. study steamer steamed Sticky rice height 22 cm Diameteron the middle part of mature slash 25 cm and diameter of the bottom of the steamer 13 cm.
Defining operationally
Ripening of Sticky rice refers The Sticky rice can collapse when pressed with a heavy bar 1500 g in 20 cc syringe. The scale that make by Manipulator over the syringe 1 point is equal Cooked sticky rice end of one unit.
Benefits
- The power steamer steamed sticky rice with steamed rice quality, can be cooked quickly.
- Reduce the power of steam sticky rice. This is a cost – effective. And help reduce global warming.
- Be cost expansion gives with steam sticky rice and encourage using inventory from the nature
- To practice the scientific process and problem solving skills.
Problem and obstacle
Reseachers don’t expert in sorting the holes on the bamboo cylinder.
Duration of working
17 May 2010 – 19 July 2010
Location
Room 425 Science Classroom Building. Kamphaengphet Pittayakhom school.