Chapter 1

INTRODUCTION

A. Background of the Study

Food security has been one of the problems faced by our world since then until now. This

problem concerns the relationship of food productivity and population growth. Despite the science

and technology advancement that we have today, there are still inadequacy in the production of

food. Therefore, it may cause possible food shortage. In the article “What are the 10 Biggest Global

Challenges”, it was stated that promoting a sustainable agriculture is the second of the United

Nations Sustainable Development Goals (SDG) for the year 2030 (Hutt, 2016).

This problem is also observed in the Philippines. The food – population balance is disturbed.

The rate of the productivity of food may not be sufficient to the rapidly increasing number of

population in our country. In an article entitled as “Food security is the most challenging task”,

Department of Science and Technology Secretary Fortunato P. de la Peña stated, "The Philippines’

population, which now stands at a little over 100 million, tests government's propensity to achieve

food security for a nation, which ranks as the 12th most populous in the world". He also stated,

"Food security, which is by far the most challenging task facing the Philippines, can best be

addressed through collaborative research and development efforts, the right priorities and the best

strategies," de la Peña said certain concerns and priorities through which PCAARRD and its allied

agencies could truly be responsive in terms of attaining food security and progress. De la Peña

encouraged the NAARRDN to optimize its gains by adapting to the challenges brought about by

climate change and a seemingly changing hostile environment caused by erosion, flooding and

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drought, among other agricultural travails. He challenged the NAARRDN to strengthen its

information and communication technology-enabled services to provide quickly the country's

farming communities with scientific knowledge that will increase their productivity and income.

This is to encourage them to join the agri-aqua industry and be responsible in supporting the

country's growing demand for food. De la Peña also challenged the NAARRDN to rally behind

the government's resolve to effect the delivery of science initiative in the regions, especially where

food production needs to be improved, where industry needs to grow and where innovation needs

to be developed (DOST-PCAARRD, 2017). In another article entitled, “Expert Warns of Possible

Food Shortage in Philippines”, a bio-technology expert, Dr. Harvey Glick says that current

practices in local agriculture are not enough to satisfy the needs of people. He also said that "the

challenges of food security in the ASEAN is very clear: The population is growing, and the demand

for food is growing very quickly. In fact it is growing faster than the production of food crops.

Farmers are requesting scientists to develop high-yielding crop hybrids that are also resistant to

weeds, insects, pests, and stress such as drought, in order to conserve on resources" (Romero,

2015).

The researchers thought of ways on how to address this problem. They thought of quickening

the process of food productivity. Therefore, it would increase the rate of food production that may

reach the growing demand of the country’s population. The researchers’ aim is to quicken the

growth of plants with the use of natural enzymes found in organic products being wasted. These

enzymes are produced by living organisms that may act as catalyst to show the specific

biochemical reaction.

Some of these enzymes are chymosin and lactose which would be converted into Lactic acid

through the help of Lactobacillus. It would produce Lactic acid bacteria which may have the ability

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to improve the growth speed of the plants. The researchers thought that these enzymes may have

a significant effect on the growth of the plants.

Cotton fruit and rice wash will be used in creating and proliferating the Lactic acid bacteria

and its enzymes will be used as a spray fertilizer. This will act as a possible catalyst which may

help in increasing the growth speed of the plant, specifically to the onion plant. The researchers

would obtain the cotton fruits from Cavite at the researcher’s land area. The researchers would

collect the rice wash from the cooked rice. These substances will be mixed and will undergo

fermentation, the process that breakdowns sugars and other chemicals by microorganisms, to

obtain the enzymes needed by the plants to grow.

Cotton fruit is a common fruit in Asian countries and even in the markets of European

countries and USA. This fruit naturally grows in Malaysia but is now naturalize in the Philippines

which became a popular fruit in this country and commonly known as santol. It has two types and

these are the yellow rind and the red rind. The fruit grows in ground level and can tolerate dry

seasons. Its tree can produce 18,000-24,000 fruits a year which can be harvested by hand. In some

cultivars, it may contain a milky juice (Tacio, H., 2009). Since its juice is milky, it is possible to

cultivate Lactic acid bacteria which will be used to fertilize the onion plant.

Rice wash is obtainable liquid that comes from cooked rice. The presence of rice water is

linked to high-temperature rice which provides starch in the water (16 Health Benefits of Rice

Water, 2016). This starch gives its white almost opaque color. It is an organic substance in which

organisms can easily proliferate that can be used as a fertilizer (Kris, 2012).

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B. Review of Related Literature

Plant nutrition is important in the reproduction and growth of plants. Mostly, for an element

to be considered as nutrient, it must meet the criterion. First, the element could complete the plant

cycle. It includes the property of the element which should have a direct effect on plant’s growth

and reproduction. Second, the function of the element must be unique from the other elements.

Third, it must benefit all the plants (Barker, A. & Pilbeam, D., 2007). The criterion was met by

carbon, hydrogen, oxygen, boron, calcium, copper, chlorine, iron, magnesium, manganese,

molybdenum, nickel, nitrogen, phosphorus, potassium, sulfur and zinc (Rea, M. & Dagmac, N.,

2017). Carbon, oxygen and hydrogen are major components of organic molecules. Phosphorus is

part of the nucleic acids, ATP, and phospholipids. Potassium is a cofactor for enzymes, water

balanced and opening of stomata. Nitrogen is part of the nucleic acids, proteins, chlorophyll, and

coenzymes. Sulphur is part of amino acids and some coenzymes. Calcium regulates responses to

stimuli and movement of substances through plasma membrane and involves in the formation and

stability of the cell walls. Magnesium is a part of the chlorophyll and activates a number of

enzymes. Iron is part of the cytochrome needed for cellular respiration and activates some

enzymes. Boron has a role in nucleic acid synthesis and hormone responses and membrane

function. Manganese is a requirement for photosynthesis and activates some enzymes such as those

in the citric acid cycle. Copper is part of certain enzymes such as redox enzymes. Chlorine has a

role in water-splitting step of photosynthesis and water balance. Molybdenum is a co-factor for

enzyme used in nitrogen metabolism. Some of these elements are present in rice such as nitrogen,

potassium and phosphorus. It also contains starch that encourages healthy bacteria to grow in the

roots (Keller, M., 2011). In addition, it contains carbohydrates (16 Health Benefits of Rice Water,

2016). It helps in providing the building blocks for structural components for plants and delivers

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energy to the plants ( Perennial Plant Response to Defoliation, 2017) There are also some elements

that cotton fruit contains which are needed by the plant to grow such as calcium, phosphorus and

iron. In every 100 mg. of yellow cotton fruit, there are 4.3 mg. of calcium, 17.4 mg. of phosphorus

and 42 mg. of iron (Santol – Proven Nutrition Health Benefits and Recipes, 2017).

The plant can be consider as healthy through its height, number of leaves, surface area of

leaves and color. When starting with young plants to find the plant’s height, measure the height of

the main plant from the border of the container to the top of the main plant stem. While for the

number of leaves, count and record the number of leaves on each plant. Count every visible leaf

on the plant, including the tips of new leaves just beginning to emerge. To determine the surface

area of the leaves, trace the leaves on graph paper and count the squares covered to give you an

estimate of the surface are for each leaf. Repeat this for each leaf on a plant and for each plant on

your experiments. While for the plant color, record any observations on changes or differences in

plant color. Record all the procedures every 2-3 days (Measuring Plant Growth, 2017).

Organic fertilizers are just as effective as synthetic fertilizers. Organic fertilizers are known

for its three types, the dry organic fertilizers, liquid fertilizers and growth enhancers. Dry organic

fertilizers can consist of a single material like rock phosphate or kelp or it could be a blend of many

ingredients. The most common way to apply dry organic fertilizers is to broadcast it and then hoe

or rake it into the top 4-6 inches of soil. Liquid organic fertilizers can be absorbed through both

their roots and leaf pores. Usage of liquid fertilizer provides a light nutrient boost or snack every

month or two weeks during the growing season. Apply it using sprayer. Growth enhancers are

materials that helps plants absorb nutrients more effectively from the soil. This can also be applied

through sprayers (ROL Staff, 2017).

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 Bacteria constitute most of the decomposers of dead plants and animals and are essential for

converting and recycling nature’s raw materials into nutrients for living plants and animals. One

of the beneficial bacteria is Lactobacilli in which it produces lactic acid from sugar (Ritter, B.,

Adam-Carr, C. & Fraser, D, 2006). Lactic acid bacteria or LAB are also ubiquitous

microorganisms which are mostly used in food preservation and are generally known to be safe

for humans to consume. These microorganisms are capable to produce lactic acid metabolite used

in fermenting. This allows for prolonging storage and the preservation of the nutritive value of the

food. This Lactic acid is the by-product of the LAB after digesting their food commonly,

carbohydrates. LAB can live in acidic environment and is beneficial in our digestive system as

probiotics as well (Ikeda et.al, 2013).

Fermentation is important in recycling carbon in the environment. Anaerobic

microorganisms prevent Earth from becoming oxygen-poor and with these organisms keep the

recycling of nutrients continuously without it photosynthesis will not occur and neither living

organisms. Glycolysis, the end product, is the three-carbon pyruvate. Next is fermentation which

recycles the materials needed for glycolysis to continue, but does not release energy. The process

of enzymes is faster in the absence of oxygen. Fermentation needs a molecule of NAD+ to acquire

electrons. With the electrons, eukaryotic cell can breakdown glucose even in the absence of

oxygen, the molecule of a glucose can be separated by glycolysis and Lactic acid fermentation can

happen (Morales-Ramos, A. & Ramos, J., 2017). There are different conditions require for

bacterial fermentations. Microorganisms vary in their optimal pH requirements for growth. The

varied pH requirements of different groups of microorganisms are used to affect fermented foods

where successions of microorganisms pilfer from each other as the pH of the environment changes.

Certain bacteria are acid tolerant and will survive at reduced pH levels. Oxygen requirements vary

6
from species to species. The Lactic acid bacteria are described as microaerophilic as they carry out

their reactions with very little oxygen. First is temperature. The different kinds of bacteria can

tolerate different temperatures, which provides enormous scope for a range of fermentations.

While most bacteria have a temperature optimum of between 20 to 30ºC, there are some (the

thermophiles) which prefer higher temperatures (50 to 55ºC) and those with colder temperature

optima (15 to 20ºC). Most Lactic acid bacteria work best at temperatures of 18 to 22ºC.

The Leuconostoc species which initiate fermentation have an optimum of 18 to 22ºC.

Temperatures above 22ºC favour the Lactobacillus species. Second is salt concentration. Due to

the salt tolerance, it gives the Lactobacillus an advantage over other less tolerant species that allows

the Lactic acid fermenters to begin metabolism and produce acid which further inhibits the growth

of non-desirable organisms. While the Leuconostoc is noted for its high salt tolerance and because

of this, it initiates the majority of lactic acid fermentations. Third is water activity. In general terms,

the bacteria require a fairly high water activity (0.9 or higher) to survive. There are few species

which can tolerate water activities lower than this, but usually the yeasts and fungi will

predominate on foods with a lower water activity. Fourth is hydrogen ion concentration or the

acidity (pH). The optimum pH for most bacteria is near the neutral point (pH 7.0). For certain

bacteria, they are acid tolerant and will survive at reduced pH levels. Notable acid-tolerant bacteria

include the Lactobacillus. Fifth is oxygen availability. Some of the fermentative bacteria are

anaerobes, while others require oxygen for their metabolic activities. Some, Lactobacilli in

particular, are microaerophilic. In aerobic fermentations, the amount of oxygen present is one of

the limiting factors because it determines the type and amount of biological product obtained, the

amount of substrate consumed and the energy released from the reaction. In addition, all bacteria

require a source of nutrients for metabolism. For example, the fermentative bacteria which require

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carbohydrates can either be simple sugars such as glucose and fructose or complex carbohydrates

such as starch or cellulose. The energy requirements of microorganisms are very high (Battcock

& Ali, 2016).

In the research entitled as “Lactic Acid Bacteria (LAB) as Biological Control Against

Colletotrichum Capsici and Colletotrichum Gloeosporioides on Chili Plants”, it was evident that

species of LAB specifically, Lactobacillus plantarum LAB – C5 was able to show a significant

difference to the growth of the chili plants. The plant treated with LAB-C5 showed good

germination percentage. All chili varieties used as samples showed increase in shoot and root dry

weight. It means that the plant is healthier compared to their controlled group. There are also

significant increase of enzyme activity present in the plant’s leaves and also the increase of lignin

content in the roots of the plant. This means that the roots of the plants are more stable compared

to the control group. The study concluded that the evident biochemical changes in the plant may

be a factor to help reduce fungi growing on plants (Elmbrok, 2014).

Onions growing from seed is easy and economical. It can be started in indoors and transfer

it in a garden or directly from a garden bed. Onions grow best in well-draining and fertile soil such

as compost. Temperature affects the onion seed germination. Mostly, germination occurs 7-10

days in which the soil temperature affects its process. Cool soil starts at two weeks to germinate

while warm soil starts at least 4 days to germinate (Tilley, 2015).

In an article entitled “Allium Cepa”, scientists detected the presence of a compound in onion

that partially blocks the development of inflammation. In addition, laboratory animals were

protected against induced asthma with fresh onion juice. Humans with asthma have also shown

reduced allergy-induced constriction of the airways when given an extract of onion. These findings

8
support the traditional folk administration of onion to treat asthma and respiratory complaints.

Over the centuries, onion has been used for healing both internally and externally. Internally, onion

has been recommended to treat colds, cough, bronchitis, whooping cough, asthma, other

respiratory problems and circulatory system. It is believed to help loosen congestion in the lungs

and expand the airways. It has been used as a diuretic to reduce swelling. It is also thought to help

reduce arteriosclerosis by lowering blood cholesterol levels and preventing the formation of blood

clots. Onion has been used to treat diabetes and is reputed to lower blood sugar levels. Externally,

fresh onion juice is used to prevent bacterial and fungal infections. It can be applied to wounds

and stings on the skin, used to remove warts, used to stimulate hair growth, and even used to reduce

unwanted skin blemishes. Warm onion juice dropped in the ear is said to help relieve earache.

Baked onion is used to draw pus from abscesses. Onion has also been shown to contain

antioxidants which are compounds that protect the body against free radicals (Allium Cepa, 2017).

Red creole onion or Allium cepa is a very large red onion that is perfect for the south. A

hard and slightly flattened with nice pungency. It contains different nutrients such as dietary fiber,

Vitamin C, B6, Folate, manganese and calcium. It can only grow during spring and fall season. In

planting the seed, it must be ½ inch deep and 1 inch apart and will germinate best at a soil with a

temperature of 50-90 ˚ F. With a direct sun and correct amount of water, the seed would be

expected to sprout in 10-15 days. You can start harvesting young onion leaves to turn it as scallions

and mature onions would be ready to be harvested when its tops begin to turn yellow which would

take 110 days before it is ready (Koury, 2016).

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C. Conceptual Framework

Input
-Cotton fruit
- Rice wash
-Onion plant

Process
- Fermentation of cotton fruit and rice wash
- Observation on the effects of the
fermented cotton fruit and rice wash on the
onion plant

Output
- Fermented cotton fruit and rice wash spray as
growth catalyst on onion plant

Paradigm

The framework above shows that the fermented spray will contain cotton fruit and rice

wash. It will be fermented to obtain the enzyme needed to quicken the growth of onion plant. This

enzyme will come from the Lactic acid bacteria that may have a significant effect on the growth

of the onion plant.

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 There will be four set ups of onion plant with 10 pots each set-up wherein it will be sprayed

with four different solutions. The independent variable will be the amount of fermented cotton

fruit and rice wash spray that will be added on each set-up. Set up A will receive 100% of

fermented spray, set up B will receive 75% of fermented spray and 25% of water, set up C will

receive 50% of fermented spray and 50% of water, and set up D will receive 25% of fermented

spray and 75% of water. The varying amounts of spray will cause varying speed of growth of

onion plant and from there, the researchers would know what appropriate amount of fermented

spray and water should be use to hasten the growth of onion plant.

The effect of the fermented spray on the growth of onion plant will be measured in the height

(cm), number of leaves and days before the onion plant sprouted.

D. Hypotheses, Research Problem, Research Questions

The fermented cotton fruit and rice wash spray has a significant effect on the growth rate of

the onion plant.

The higher the content of the fermented cotton fruit and rice wash spray sprayed, the faster

the growth of the onion plant.

The Philippines is one of the countries which has the possibility to experience food shortage.

In 2015, the Philippines had a global hunger index of 20.1 on a scale of 1 to 100, which decreased

since 1990 with a level of 30.7, yet hunger is still considered to be a serious problem in the country

(East Asia Forum, 2016). There are major factors that affect the security of the food like climate

change brought by global warming, disaster response, and etc.

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 Another great factor is the growth speed of plants in its current environment, and since the

current population of the Philippines is gradually increasing, people’s diets have also changed.

Fewer people are having interests in being a farmer or to be in agricultural field. The average age

of a Filipino farmer is fifty – five years old based on a study of Central Mindanao University

(CMU) while Dante Delima, assistant secretary of Department of Agriculture and in charge of the

agency’s rice program, calculated that the average is fifty – nine years old. Dr. Eduardo Bagtang,

the president of the Kalinga-Apayao State College (KASC), said that the youth today declines

farming due to the perceived hardships and many farming families are part of the country’s poor

sector. Based on the latest poverty incidence report from National Statistical Coordination Board,

farmers are one of the highest poverty rate with 41.4% and 36.7% in 2009. The interest of the

youth in choosing farming as a vocation had a decline in the enrollees of agricultural courses which

are primarily offered in colleges and state universities (The Manila Times, 2013).

In line with this problem, the research aims to:

 determine the effects of the Lactic acid to the growth of onion plant;

 develop the local practices of agriculture to promote faster food production;

 improve present fertilizers to promote healthier crops and faster production;

 quicken the growth of plants

To address this problem, the researchers conducted a research about “The Effect of Lactic

Acid Fermented Cotton Fruit and Rice Wash as Spray on the Growth of Onion Plant” and the

researchers seek to answer the following questions:

 How did the Lactic acid fermented rice wash and cotton fruit affect the growth rate of the

onion plant in terms of:

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 o height (cm)

o number of leaves

o days before the onion plant sprouted

 What are the side effects observed on the onion plant applied with the Lactic acid fermented

rice wash and cotton fruit? (if there is any)

 What is the significant difference between the onion plants applied with Lactic acid

fermented rice wash and cotton fruit compared to the other set-ups?

E. Significance of the Study

One of the problems in the Philippines is possible food shortage. This is due to the increase

in population. As of January, 2017, the population of the Philippines was estimated to be 103, 103,

458 people with an increase of 1.58% (1, 604, 695 people) compared to the population in 2016.

The natural increase was positive because the number of births exceeded the number of deaths by

1,751, 869 lives. In 2017, the Philippine population is projected to increase by 1, 630, 066 people

and reach 104,733,524 people in the beginning of 2018. With an estimated natural increase to be

positive as the number of births will exceed the number of death by 1,776, 566 lives. If the external

migration would be constant as the previous year, the population will be declined by 149,500

people due to migration reasons (Philippine Population, 2017).

Food wastage is also a problem in our country which also contributes in the environmental

problems. Aside from food wastage, some plants take too much time to grow. This study may help

lessen the food wastes and increase the growth rate of plants.

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 The study promotes the possibility for the onion plant to grow faster and it could help the

other plants to grow faster as well. It could also help in decreasing the possibility food shortage if

there is a rapid growth of plants. It could also reduce the food wastage and pollution on the

environment.

F. Scope and Delimitations

This study aims to determine the effects of Lactic acid in terms of speed and growth of the

onion. It only consist of onion plant as the subject. The type of onion that will be use is red creole

onion since it is the specie widely used. The onion plant would be observed for 30 days and there

would be 50 pots wherein it is divided into 4 experimental group and 1 control group, used for the

experiment. The data to be gathered include height, number of leaves and days before it sprouted

of an onion plant. This research also aims to produce an alternative fertilizer that is made of cotton

fruit and rice wash which is more organic, and helps lessen the environmental problems and food

wastage. It would be conducted in the School Year 2017-2018. The delimitation of this study is it

will not use other plants with the same species and grows in a tropical country like garlic with a

different type of fermentation and bacteria. This study focuses more on the speed of growth of the

onion plant. This study does not include elaborating other data recorded aside from the above

mentioned.

G. Definition of Terms

Anaerobic bacteria – is a bacteria which grows without O2, either by metabolic necessity (obligate

anaerobes) or by preference (facultative anaerobes). Anaerobes are the primary pathogens

of wound infections. Specimens obtained from patients in whom an anaerobic infection is

suspected require special handling, as O2 (i.e., open air) is toxic to cultures and they may

14
 present as “culture-negative” if exposed; once the specimen arrives in the lab, it is

processed under conditions of decreased O2, and any bacteria identified are recultured to

determine their sensitivity to antibiotics.

Cotton fruit - this plant grows in warm humid areas - most parts of the tropics and subtropics.

Yellow and round fruit has thick skin and tasty segments inside. Sometimes called the

"Lolly Fruit" because you have to suck it to get the flavor. Plants from seeds bears fruits in

three-four years. Fruits mature in mid-summer.

Enzymes - a substance produced by a living organism that acts as a catalyst to bring about a specific

biochemical reaction.

Fermentation - a chemical change with effervescence. an enzymatically controlled anaerobic

breakdown of an energy-rich compound (such as a carbohydrate to carbon dioxide and

alcohol or to an organic acid); broadly : an enzymatically controlled transformation of an

organic compound. It is the process in which a substance breaks down into a simpler

substance. Microorganisms like yeast and bacteria usually play a role in

the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.

Fungi - heterotrophic on organic matter organisms that must absorb nutrients for their food from an

organic matter.

Food security – the state of having reliable access to a sufficient quantity of an affordable,

nutritious food.

Food shortage - a catastrophic food shortage due to lack of food or difficulties in food distribution,

affecting large numbers of people due to climatic, environmental, socio-economic reasons

or extreme political conditions such as tyrannical government or warfare.

15
Germination - development of a plant from a seed or spore after a period of dormancy.

Glycolysis - the enzymatic breakdown of a carbohydrate (such as glucose) by way of phosphate

derivatives with the production of pyruvic or lactic acid and energy stored in high-energy

phosphate bonds of ATP.

Lactic acid - a hygroscopic organic acid C3H6O3 present normally especially in muscle tissue as

a by-product of anaerobic glycolysis, produced in carbohydrate matter usually by bacterial

fermentation, and used especially in food and medicine and in industry. It is a colorless or

yellowish, syrupy, water-soluble liquid, C3H6O3, produced during muscle contraction as

a product of anaerobic glucose metabolism, abundant in sour milk, prepared usually by

fermentation of cornstarch, molasses, potatoes, etc., or synthesized: used chiefly in dyeing

and textile printing, as a flavoring agent in food, and in medicine. It is produced from

pyruvic acid in active muscle tissue when oxygen is limited and subsequently removed for

conversion to glucose by the liver.

Lactobacillus – any one of a group of rod-shaped Gram positive anaerobic bacteria of the genus

Lactobacillus, in which lactic acid is an end product of fermentation.

Lactic acid fermentation – which occurs in many microorganisms (when sugar is short supply) in

animal cells, the end product is lactic acid.

Lignin content - Lignin is found in the cells, cell walls, and between the cells of all vascular plants.

Lignin is responsible for what we call fiber in our food, and it gives veggies that satisfying

crunch and trees that woody feature.

Leuconostoc - a genus of microaerophilic to facultatively anaerobic bacteria (family

Lactobacillaceae) containing gram-positive, spheric cells that may, under certain

16
 conditions, lengthen and become pointed and even form rods. Lactic and acetic acids are

produced by these organisms. They are found in plant juices and in milk. The type species

is Leuconostoc mesenteroides.

Onion plant - a widely cultivated Asian herb (Allium Cepa) of the lily family with pungent edible

bulbs; any of various plants of the same genus as the onion; bulbous plant having hollow

leaves cultivated worldwide for its rounded edible bulb.

Osmosis -.the diffusion of fluids through membranes or porous partitions. It is a movement or the

tendency of a solvent (such as water) through a semipermeable membrane (as of a living

cell) into a solution of higher solute concentration that tends to equalize the concentrations

of solute on both sides of the membrane. It moves from a less concentrated solution to a

more concentrated solution.

Pyruvate acid – a colorless liquid organic acid. Pyruvate is an important intermediate compound

in metabolism being produced during glycolysis.

Red creole -is a medium maturing, open-pollinated short day red onion. Red Creole is well adapted

and very widely planted. The outer scale is dark red; the rings are tight and red right through

to the center of the bulb. The bulbs taste slightly pungent, are firm, with a granex shape.

The bulbs are attractive and store well.

Rice water - is the suspension of starch obtained by draining boiled rice or by boiling rice until it

completely dissolves into the water. It may be used as a weak gruel for invalids. It is

especially effective in the treatment of diarrhea such as that arising in cholera or

gastroenteritis.

Shoot - a young branch or sucker springing from the main stock of a tree or other plant.

17
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bevarages/beverages/health-benefits-rice-water

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Fermentation. (n.d.). Retrieved from https://www.vocabulary.com/dictionary/fermentation

Fungus. (n.d.). Retrieved from https://en.oxforddictionaries.com/definition/germination

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