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HS-PLT33

The Levels of Cyanuric Acid and Aluminum in Cooked and Uncooked Breeds of Oryza Sativa​

Plant Science
Abigail Phillips Michelle Currie

Grade:
10
Teacher:
Elyse Wexler

Testing Cyanuric Acid and Aluminum levels in White, Brown, Parboiled, Jasmine and Wild rice cooked vs. uncooked.


Project presentation

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Lab journal excerpts

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Research paper

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3 thoughts on “The Levels of Cyanuric Acid and Aluminum in Cooked and Uncooked Breeds of Oryza Sativa​

  1. This is a very practical topic and research is helpful, so we know what type of rice and pots to use. Well done!

  2. This is an amazing study with a great amount of background research and rationale for this kind of work. This is essential work and a great contribution to the field of food safety. I really enjoyed looking over this study and all of the aspects that were put together. The results and data are put together and organized efficiently. Overall, amazing job with this study and keep up with this kind of work!

  3. Wow, this was a very informative project! This was an interesting experiment and research question to explore. Keep thinking of exciting experiments like this to test!

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