Relationship between science & our Invisible friends

Stavan Amol Pokale

Std-8 Div-C

Roll no- 41

Subject- Science
Meaning of Symbiosis, Commensalism & Fermentation.

 Symbiosis: Symbiosis is any type of a close and long-term biological interaction between two different
organisms be it mutualistic, communalistic or parasitic.

 Commensalism: An association between two organisms in which one benefits and the other derives neither
benefit not harm.

 Fermentation: Fermentation is any metabolic process in which microbial activity creates a desirable change in
food and beverages, whether it’s increasing flavor, preserving foodstuffs, providing health benefits, or more .
My Aim.

My aim is to prepare a South Indian Savory

called Dosa.
Ingredients Used-

• Rice.

• Yellow Gram.

• Split black gram.

• Split pigeon peas.

• Flattened rice (Poha).

• Fenugreek seeds.
Recipe I followed.

 First step- I took all ingredients and soaked them separately and kept it covered for 8 hours.

 Second step- Then I drained the water and ground the soaked ingredients to a thick paste consistency.

 Third step- Then I moved the batter to ferment in a big steel container and kept it in a dark and warm place
overnight.

 Fourth step- The batter has risen and is ready to make Dosas.
My Observation.

Ingredients taken & Optimum duration of Changes taking place

their quantities. time required for in the ingredients
fermentation of batter. during fermentation.

Rice= 4 cups 8-10 hours or overnight. The smell is different.

Yellow Gram= 1cup The texture is different.
Split Black Gram= ½ cup The taste is different.
Split Pigeon Peas= ½ cup
Flattened rice (Poha)= ½ cup
Fenugreek Seeds= 1 tablespoon
My Conclusion.

Appearance Texture Colour Taste

Tempting Crispy Golden brown Mildly sour but good.

Ready to soak overnight .
Ready to ferment .
Ready batter .
Ready Dosas .
Feedback

 The Dosa was very good and tasty.

 Appearance- It looked very tasty.

 Texture- Crunchy

 Colour- Yellowish brown.

 Taste- Slightly Sour.

Competency Based Questions.

 1. What will happen if the fermented dough/batter/probiotic drink is left unused at the room temperature? Justify.

 Ans: The batter will spoil and sour taste and foul smell will be produced.

 2.Why does a Phulka puff up and how is it different from rising of the bread (Dough made using Yeast) during baking.

 Ans: The difference in in puffing up between phulka and bread is that Carbon dioxide is formed in dough made with yeast
which consumes sugar present in the dough and forms carbon dioxide and alcohol . This is why bread puffs up while baking.
Due to water present in the dough it creates steam and when rolled rotis are cooked it puffs up.

 3. What is the main difference between sweet cream butter and cultured butter? What butter does your mother use for making
clarified butter (Ghee). Write her the reasons for the same.

 The difference between sweet cream butter and cultured butter is that the sweet cream butter is the butter from stores and
cultured butter which can prepared at home using yogurt and buttermilk and has a different taste. My mother also uses yoghurt
or buttermilk to make ghee