Lesson 1.2

Question 1

This is the most visible part of rice grain. It is composed of palea and lemma. It has a relatively high silica content. Its heating value ranges from 12,00 to 15, 000 kJ/kg.

Answer 1

Husk

Question 2

The ventral part of the seed.

Answer 2

Palea

Question 3

The dorsal portion. Usually it is larger than the palea.

Answer 3

Lemma

Question 4

These are glass like spines covering the husk. The presence of this makes the husk abrasive and very hard, giving the grain a good protection against insects, microorganism, moisture and gases.

Answer 4

Trichomes

Question 5

This can be found at the upper end of the two hull sections (palea and lemma).

Answer 5

Awn

Question 6

At the lower part, the grain is fixed on the panicle with a tiny leaf shaped called

Answer 6

Sterile lemma (glumes) and rachilla

Question 7

The rice envelope made of glumes (large portions above the pedicels that link the spikelet to the secondary upshots)

Answer 7

Glumes

Question 8

The part of the grain attached to the panicle.

Answer 8

Pedicel

Question 9

Also known as silver skin owing to its silver gray color. It is the thin fibrous and translucent layer that can be seen after the removal of the hull.

Answer 9

Pericarp

Question 10

What are the three layers of Pericarp?

Answer 10

epicarp, mesocarp, crosslayer.

Question 11

The outermost layer, consists of rectangular-shaped cells with thick walls. No starch grains were observed in these cells.

Answer 11

Epicarp

Question 12

Tissue located underneath the epicarp that has seven to eight layers of cells and is characterized by the starch grain accumulation.

Answer 12

Mesocarp

Question 13

It is often called as the aleurone layer (this is where the protein is being stored). It has very low starch content but has a high percentage of oil, protein, vitamins and minerals.

Answer 13

Bran

Question 14

This is the living organism in the grain which develops into a new plant.

Answer 14

Embryo

Question 15

The resulting part of the rice grain after the husk, pericarp, bran and embryo are removed. It consists mainly of starch and a very small concentration of nutrients like protein, oil, vitamins and minerals which are present in the bran layer.

Answer 15

Endosperm

Question 16

80 percent of the whole brown rice kernels have a length of 7.5mm or more.

Answer 16

Extra long

Question 17

80 percent of the whole brown rice kernels have a length of 6.5mm or more but shorter than 7.5mm.

Answer 17

Long

Question 18

80 percent of the whole brown rice kernels have a length between 5.5mm to 6.5mm.

Answer 18

Medium

Question 19

80 percent of the whole brown rice kernels have a length shorter than 5.5mm.

Answer 19

Short

Question 20

The brown rice grain has a length-width ratio of 3.0 or more.

Answer 20

Slender

Question 21

The brown rice grain has a length-width ratio of 2.0 or more but smaller than 3.0.

Answer 21

Bold

Question 22

The brown rice grain has a length-width ratio smaller than 2.0

Answer 22

Round

Question 23

80 percent of the whole milled rice kernels have a length of 7.0mm or more.

Answer 23

Extra long

Question 24

80 percent of the whole milled rice kernels have a length of 6.0mm or more but shorter than 7.0mm

Answer 24

Long

Question 25

80 percent of the whole milled rice kernels have a length of 5.0mm or more but shorter than 6.0mm

Answer 25

Medium

Question 26

80 percent of the whole milled rice kernels are shorter than 5.0mm

Answer 26

Short

Question 27

Milled rice particle with a length of 6/8 or more of the length of the whole unbroken milled rice kernel

Answer 27

Head rice

Question 28

Milled rice with a length of 3/9 or more but shorter than 6/8 of the length of the whole unbroken milled rice kernel

Answer 28

Large broken

Question 29

Milled rice particle which will not pass through a perforated sieve with a round perforation of 1.4mm but the length of the grain is shorter than 3/8 of the whole unbroken milled rice kernel.

Answer 29

Small brokens

Question 30

Milled rice particle which will pass through a sieve with a round perforation of 1.4mm.

Answer 30

Brewer’s rice