the rice husk is rich in silica content however the percentage of rice husk is about 34.5%
milling it to take out the husk
White rice unlike white flour is a natural product which is unbleached however a lot of the vitamins and minerals are removed during processing. White rice is produced by milling brown rice and removing the husk, bran, and germ. The rice is then polished, resulting in a bright, white, shiny grain.
starch is made up of two components - * amylose *amylopectine that corresponds with quality of rice...
Lignins are phenolic polymers.
Paper is made of cellulose fiber. In pure form cellulose fiber is colorless but due to the presence of residual lignin, pulp obtained from wood is brown. Pulp is made white by removing and/or modifying lignin and this process is called bleaching.
Cellulose Hemicellulose Lignin Crude protein (N x 6.25) Ash http://www.unu.edu/unupress/unupbooks/80362e/80362E05.htm Silicon oxide structure at the surface
Sclerenchyma
Density of rice husk is about 122kg/cu. meter.
The main differences between the two forms of rice are how they are refined or processed and the nutritional content. When only the husk is removed from rice, brown rice is produced. In white rice the bran and germ layers are also removed
Mice and Dusk
Paddy becomes rice after the removal of husk by threshing
yes
The husk of a cocunut tree is hard to pull out because ,it is made up of scelerenchyma tissues which is ade of dead cells.Sclerenchyma gives rigidity and stiffness to the plant and also due to the presence of lignin on the walls of the cells we find it tough to pull the husk out. Hope this helps! :)
Over 660 million tons of the rice husk is consumed in the world for construction.
RHA density is 96 kg/M3.
Brown rice was not invented. Brown rice is a product of milling rice without polishing off the natural rice bran layer. Only the husk is removed. Rice bran is normally brown in color. Some varieties of rice have black, violet or red bran layers therefore are called as such. Ancient people ate brown rice because the polisher wasn't invented yet and rice was kept in the husk and processed only before eating . Today millions of tons of rice are processed into white rice. Why? Brown rice spoils in 6 months because of the oil in the bran. If you don't keep them in the husk they oxidize.
chapatis have little more fat when compared to brown husk rice..if compared with white rice then certainly chapatis have less fat