science

Artificial rice

Artificial rice is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand Artificial rice rather than just read about it. In short: Artificial rice is poor nutritional synthetic grain product made to resemble rice. It is usually made from broken rice, sometimes with the addition of other cereals, and often fortified with micronutrients, including minerals, such as iron and zinc, and vitamins, such as vitamin A and vitamin B.

Key takeaways

Artificial rice belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect Artificial rice to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of Artificial rice from memory before moving on to harder problems.

Reference excerpt

Artificial rice is poor nutritional synthetic grain product made to resemble rice. It is usually made from broken rice, sometimes with the addition of other cereals, and often fortified with micronutrients, including minerals, such as iron and zinc, and vitamins, such as vitamin A and vitamin B.

Manufacture Rice-making machines exist that allow broken rice or other ingredients to be shaped into rice-shaped pellets. Rice fortification presents numerous technical problems. Micronutrients cannot be simply added to the kernels, because they do not stay where they are needed and the traditional soaking and rinsing of rice with water prior to cooking removes most of the added nutrients. In the hot extrusion process, rice flour and micronutrients are transformed into a product visually resembling natural rice. Thereby, vitamins and minerals are embedded and protected from segregation and from being removed through rinsing or leaching out during washing and cooking.

NutriRice NutriRice is a kind of recomposed fortified rice. The NutriRice process is a way of rice fortification utilized hot extrusion technology not only addresses the problem of hidden hunger but also meets the challenge of implementing rice fortification. The production of NutriRice offers the unique possibility to efficiently fortify rice with multiple micronutrients. Vitamins and minerals such as vitamin A and B family as well as iron and zinc can be chosen for inclusion. With respect to fortified rice properties, such as wash stability, shelf stability, cooking behavior, visual appearance, and cooked rice texture, hot extrusion can be recommended to produce the fortified rice kernel. The fortified rice kernel through hot extrusion most closely resembles natural rice after cooking. The children of 600 migrant workers attend the Dandelion Middle School in Beijing, some of them as resident pupils. In 2008, as part of a pilot project, all pupils at the school were given NutriRice for a period of 8 months. During the eight-month trial period, the effects of malnutrition were reduced by 50%, thus raising the pupils' general nutritional status to the average urban level.

Ultra Rice Ultra Rice was developed by Dr. James P. Cox and his wife Jeanne over a course of 20 years, starting in the 1960s while living in Canada. The process Dr. and Mrs. Cox developed was more expensive to execute than the market value of the product and they eventually transferred their patent for the process to PATH (global health organization). Ultra Rice was first made generally available in 2005. Researchers assessed the stability of Ultra Rice's vitamins as the rice is stored; ascorbate, saturated fat and antioxidants were found to help keep the vitamin A intact during storage in high humidity. Another study found that vitamin A losses would stabilize after six months and that the loss of vitamin A during cooking could be predicted. A lack of vitamin A can cause night blindness; a study in 2005 showed that 348 pregnant Nepali women who ate Ultra Rice had improvement in night vision which did not differ significantly from the improvement which could come from vitamin A as liver, carrots, capsule, or green leafy vegetables. The Department of Biotechnology (India), Ministry of Agriculture (Brazil), Universidade Federal de Viçosa (Brazil), and the University of Toronto (Canada) contributed to the research and development of the Ultra Rice plan. In 2009 The Tech Museum of Innovation recognized PATH for Ultra Rice with an award in recognition of its use of technology to solve major world problems.

Other grains

Corn rice In North Korea, an artificial "corn rice", known as Okssal (옥쌀) or Gangnagssal (강낭쌀) was made from maize.

Konjac rice Konjac rice was developed for low-calorie diet.

See also Ptitim, an Israeli wheat pasta developed as a substitute for rice. Orzo, another rice-shaped pasta Golden rice, a genetically modified type of rice which requires no processing to add vitamin A (via beta carotene)

References

External links Ultra Rice

Illustrations

Worked examples

Example 1 — a first encounter with Artificial rice

Start with the simplest possible case. Write down what Artificial rice claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to Artificial rice before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about Artificial rice ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of Artificial rice

In research: Artificial rice appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses Artificial rice in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: Artificial rice is common in secondary-school and first-year university syllabi. It links to neighbouring topics Dietary supplements, Imitation foods, Rice, so understanding it makes those chapters shorter.
In everyday life: Look for Artificial rice outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study Artificial rice in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what Artificial rice means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain Artificial rice out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is Artificial rice in simple terms?

Why does Artificial rice matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study Artificial rice?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on Artificial rice.