Suppose that you want to investigate the factors that potentially affect cooking

Question

Suppose that you want to investigate the factors that potentially affect cooking rice. (a) What would you use as a response variable in this experiment? How would you measure the response? (b) List all of the potential sources of variability that could impact the response. (c) Complete the first three steps of the guidelines for designing experiments in Section 1.4 of the book.

section 1.4 is the guidelines for designing an experiment which are:

1. Recognition of and statement of the problem

2. selection of the response variable

3.Choice; of factors,levels and ranges

4. Choice of experimentaldesign

5.Preformingtheexperiment

6.Stastical Analysis of the data

7.Conclusionand recommendation

Explanation / Answer

FIRST ANSWER

if we have to investigate the potenitally affecting the cooking rice so there are many factors that affecting the cookiing rice in that the general variable are pressure ,volume,tempearture

the major RESPONSE variable are

(a) ratio of cracked kernel in rice

(b) hardness of rice

(c) stickinesss in cooked rice

(D) APPEARANCE

(E) MOISTURE CONTENT

SECOND ANSWER

for determining the source variable we can conduct many tests like

(a)rice quality analysis

it determines the ratio of head rice,chalky rice,

(b)toyo test values

TTV's are measured for each rice cultivator to present mechanical palatibilityof rice using Toyo RICE CLEANING MACHINE.

BY THESE TESTS WEFIND THAT THE MAJOUR SOURCE VBARIALBLE ARE

TEMPERATURE : if the temperature of cooking rice would be higher thanthe accepted temperature of rice .

then the rice will start to break in small parts . and start to burn inside cooking vessel .the freshness and smooth and quality of rice would start to deform gradually

.

PRESSURE:   IF THE PRESSSURE INSIDE THE RICE COOKING VESSEL WOULD BE HIGHER THAN THE ACCEPTED pressures. than the rice particle will experience the higher pressure .then the particles will start to break in very small parts and start to contract in small area.the quality of rice will distort instantaneously.

VOLUME OF RICE PARTICLE AND WATER : if there are high volume of rice inside the cooking vessel then the rice will not cooked properly and start to break due to excceesive pressure caused by the individual rice particle.

if the volume of water will be higher than the accepted value then the moisture content inside the cooked rice will be more and the cooked rice will not have start to contract due to surface tension property of water.

the appearance of rice would distort.

THIRD ANSWER

(1)

MOSTLY THERE ARE TWO TYPES OF PROBLEMS OCCURED IN COOKED RICE WHICH ARE

(A) UNCOOKED AND (B) OVERCOOKED

IF THE RICE PARTICLES WOULD BE UNCOOKED THAN THE RICE WILL CONTAIN SPORES OF BACILLUS

CEREUS . IF THE RICE WILL BE UNCOOKED THAN THE SPORES CAN DEVELOP IN BACTERIA . AND CAN CAUSE FOOD POISONING AND ACN DEVELOP TOXINS IN FOOD/

IF THE RICE WILL BE OVER COOKED THEN THE FLAVOUR OF THE RICE WILL DISTORT AND RICE QUALITY WILL ALSO DISTORT.

(2) WE CAN TAKE RESPONS VERIABLE ARE

(A) appearance

(B) hardness

(C) stickiness in cooked rice

(D) freshness in rice

(3) the major factors affecting the response ARE  

(a) temperature

(b) pressure

(c) volume of rice

(d) volume of water

(e) time of cooking

for making rice in home sthe ranges are

the cooking teperature range of rice is 60 degree C to 70 degree C

the pressure range of rice is 1 atm TO 1.4 atm.

the volume of rice would be 180 ml TO 250 ml.

the volume of water would be 190 ml to 300 ml

the time of cooking rice is 5 min to 10 min
(approximately)

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