Cooked rice has to be cooled down to ~30 degrees before mixing with the wine yeast powder.

If temp of cooked rice is too high, it may kill the yeast (and also other microbes: moulds
involved)/denature enzymes in yeast
yeast hence fails to carry out alcoholic fermentation
If temp of cooked rice is too low, metabolic rate, including rate of fermentation, of the yeasts may
be too low
At the end of step 9, what is the smell of the liquid in the container? Explain
Alcohol
Yeast carries out alcoholic fermentation to break down glucose into ethanol and CO2 for releasing
energy
Explain why the concentration of alcohol in the rice wine prepared in this way is usually ~10 to 20% , but
cannot rise above 20%.
Alcoholic level higher than 20% will kill the yeast and stop the alcoholic fermentation process

What do you think makes the dough rise?

Yeast carrying alcoholic fermentation to break down glucose/sugar into ethanol and co2 releasing
energy
Bubbles of co2 gas produced are retained in the dough (due to the properties imparted by hydrated
gluten, proteins of flour that is hydrated during the dough-making) make the dough rise
Why do we need to cool down the activated yeast solution before using it in procedure step 3?
Initial temp of the dough mixture is a controlled variable that will affect the rate of anaerobic
respiration/chemical reaction, if any
Describe and explain how your dough volume changes over the 30 mins
Initial rate of rising/increase in vol is rather slow
As yeast need some time to carry out alcoholic fermentation fofr accumulating enough co2 gas
bubbles to break the dough
Require time to break down the starch into sucrose for alcoholic fermentation (by yeast)
Later, rapid rising/increase of dough vol
As yeasts carry out alcoholic fermentation with a faster rate to produce co2 gas bubbles quickly
Drop of vol till end of investigation (may not happen)
Due to escape of previously trapped co2 gas bubbles and drop in rate of alcoholic fermentation
Suggest how you make your dough rise faster.
Keep the setup in warm water bath use a higher conc of yeast