Posted by stickyrice 7 COMMENTS

__________________________________________________________________________________________ Home |      Abstract |      Unit I |      Unit II |      Unit III |      Unit IV |      UnitV …………. Prev |    Next Part 3 To  study  the  pattern  of  the  holes  on  the  cylinder bamboo  to  help  with  energy  consumption  foe  cooking  sticky  rice. Hypothesis To  determine  on  the pattern of the holes in The  Bamboo  Steamer Energy Saving . Independent Variable the pattern of the holes on the bamboo [...]

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Posted by stickyrice 7 COMMENTS

__________________________________________________________________________________________ Home |      Abstract |      Unit I |      Unit II |      Unit III |      Unit IV |      UnitV …………. Prev |    Next Part 4 To  study  the  appropriate  amount  of  sticky  rice  needed  for  cooking  in  order  to  reach  maximum  output. Hypothesis To  determine  the quantity of  sticky rice  to  be  used  in The  Bamboo  Steamer Energy Saving . Independent Variable The quantity of the sticky rice Dependent  Variable [...]

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Posted by stickyrice 4 COMMENTS

__________________________________________________________________________________________ Home |      Abstract |      Unit I |      Unit II |      Unit III |      Unit IV |      UnitV …………. Prev |    Next Part 5 To  compare  the  results  from  The  Bamboo  Steamer Steamed Sticky Rice Energy  Saving    to  cooking  sticky  rice  with  The  Regular  Steamer Steamed Sticky Rice . Hypothesis To  determine  the  cooking  sticky  rice  the  regular  way  is  less  efficient  when  compared  to  cooking  sticky  [...]

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Posted by stickyrice 10 COMMENTS

__________________________________________________________________________________________ Home |      Abstract |      Unit I |      Unit II |      Unit III |      Unit IV |      UnitV ….. Prev || first page 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 [...]

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Posted by stickyrice 15 COMMENTS

__________________________________________________________________________________________ Home |      Abstract |      Unit I |      Unit II |      Unit III |      Unit IV |      UnitV ……………….. Next Sticky  rice Rice or ‘kow’ is the main stable in Thailand and my other Asian countries. There are so many varieties of rice that never made it to the US market. The most well known variety is Jasmine rice, a long-grain, flowery smelling rice. When you go out [...]

Categories: Publications