Research Paper on Rice
Rice
is a cultivated plant of the Poaceae group, cultivated in temperate, subtropical, and tropical regions for its fruit, or caryopsis, rich in starch. It designates all the plants of the genus Oryza, two species of which are cultivated: Oryza sativa (commonly called “Asian rice”) and Oryza glaberrima (commonly called “West African rice” or “Casamance rice”).
Several related species cultivated in different regions are commonly known as “wild rice.” These species include some other plant of the Oryza family as well as genera Zizania and Zizaniopsis.
Rice is a key element in the diet of many people around the Globe. It is particularly popular in Asia, Africa, and South America. Rice has been the most popular cereal for consumption since the ancient times.
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In addition, its global harvested tonnage is second after that of corn. Rice is the basic product in particular of the Chinese and Indian kitchen. The cereal is, as well, very common in Europe, where it is grown in the plains of the Po (Italy), in Bulgaria, Spain,France,Russia, Greece, Portugal, and Ukraine.
Depending on the cultivar, we have the white rice (China, India, France), the brown rice (China), the red rice (Madagascar), the yellow rice (Iran), the purple rice (Laos), the sticky rice (China, Indonesia, Laos) consumed in the form of grains, paste, soup or dessert (the rice pudding).
Rice is an annual plant with smooth stubble erect or spreading of variable height from less than a meter to five meters for floating rice. The plant is predisposed to tillering, forming a bunch of stems and the fibrous root. Flowers in spikelets are grouped in the panicles of 20 to 30 cm height, erect or pendulous. The fruit is a caryopsis wrapped in two large lemmas, tough and adherent.
Depending on the texture of the caryopsis, there are ordinary varieties with white integument, or, more often, red, or glutinous (or the sticky rice, sweet rice). African rice has generally red integument. The density of the bulk raw white rice is about 0.9 g / cm 3.
College students, who have chosen rice as the subject for their research proposal, have to explain the origin of the word. It is known to have Indo-Iranian origin, cognate in Sanskrit and Pashto. Later, it transformed into Greek óryzon or óryza, then to Latin oryza, and Old French ris.
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