philbo32
New member
Just found this from wiki; 'There are many varieties of rice; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky.'
I know we aren't cooking the rice here but the make up of the rice is important, it will be interesting to see what happens between the different types in the reef over long periods of time. Rice high in amylose (long grain) should be more stable and resist breaking down so quickly due to less amylopectin (medium grain).
Short grain rice might have more of an impact short term if it is more accessible to bacteria and breaks down slightly quicker (due to higher amount of amylopectin) releasing nutrients. This might explain the bacterial bloom seen by the OP (using short grain) and the lack of bacterial bloom seen by icycoral (using long grain). Just a thought...
Heres what it says on wiki about amylose;
'Because of its tightly packed structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch which has been found to be an effective prebiotic.'
Rice; http://en.wikipedia.org/wiki/Rice
Amylose; http://en.wikipedia.org/wiki/Amylose
I know we aren't cooking the rice here but the make up of the rice is important, it will be interesting to see what happens between the different types in the reef over long periods of time. Rice high in amylose (long grain) should be more stable and resist breaking down so quickly due to less amylopectin (medium grain).
Short grain rice might have more of an impact short term if it is more accessible to bacteria and breaks down slightly quicker (due to higher amount of amylopectin) releasing nutrients. This might explain the bacterial bloom seen by the OP (using short grain) and the lack of bacterial bloom seen by icycoral (using long grain). Just a thought...
Heres what it says on wiki about amylose;
'Because of its tightly packed structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch which has been found to be an effective prebiotic.'
Rice; http://en.wikipedia.org/wiki/Rice
Amylose; http://en.wikipedia.org/wiki/Amylose