change in weight of potato tubers‚ this was conducted in order to explore the process of diffusion and osmosis and more importantly to investigate the question of “Does different concentrations of sucrose solutions have an effect on the final weight for the potato tubers?” In this experiment we estimated the osmolarity of potato tuber cores by submersing different potato cores into sucrose solutions of 0.0-0.6M‚ and weighing the potato. The results showed the weight of the potato tubers had the highest
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Hypothesis: If the potato is acidic‚ it will react with the H2O2 more than it will with the raw‚ plain potato because the acid will denature the enzyme faster. The manipulated/independent variable is the raw‚ plain potato while the responding/dependent variable is the other types of potatoes used in the experiment. Materials: Test tube rack 4 test tubes Graduated cylinder Beaker 10-15 mL of hydrogen peroxide Potatoes Raw potato Potato soaked in baking soda Potato soaked in baking soda
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resort. He might have been talented but he needed to work on his potato fries just a little. The Birth of Potato Chips George Crum was the first African American/Native American to accidentally create the first batch of potato chips. The invention sort of has a silly story behind it. It all started 1853‚ when George Crum was working as a chef in a New York resort. A customer complained that George’s potato fries where too thick. George got pretty angry because of that
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salinity of solutions has on the process of osmosis and net weight gain/ loss by potato cells. This would be done by using similar size potato cubes and covering them with different concentrations of saline solutions (0.5% and 2.0%) in beakers then measuring the change in weight of the potato cubes. If the salinity of the solution is high then the weight of the potato cubes will decrease. Materials • 9 X 2cm2 potato cubes • 3 X
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wrote “It is remarkable that the same plant should be found on the sterile mountains of Central Chile‚ where a drop of rain does not fall for more than six months‚ and within the damp forests of the southern islands” (Chapaman). He was speaking of the potato‚ and its ability to adapt to a variety of climates‚ from the semiarid to the tropical wet. Potatoes also have high nutritional value. They supply every vitamin and mineral that a body needs except for vitamin A‚ vitamin D‚ and calcium (Chapaman).
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duration of 24 hours in varying concentration levels (2%‚ 5%‚ 10%‚ 20% and 25%) of sodium chloride (table salt)? HYPOTHESIS Solanum tuberosum L. final masses will decline as the concentration (2%‚ 5%‚ 10%‚ 20% and 25%) of sodium chloride increases. Potato slices placed in distilled water will have higher mass percentage due to the cells becoming turgid. BACKGROUND INFORMATION Diffusion is the movement of molecules from a hypertonic (high concentration solute) to the hypotonic (low concentration
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commonly known as pill bugs and potato bugs. The objective of this experiment is to determine which kinds of habitats potato bugs favor. Potato bugs have an innate behavior called taxis which will cause the animal to move away from a stimulus that is unwanted and towards a stimulus that is favored. Different stimuli which can cause taxis to occur are light‚ sound‚ moisture‚ heat‚ or chemicals. To narrow the possibilities‚ this specific trial will test whether potato bugs favor fresh water environments
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molecules are randomly distributed throughout an object‚ with all areas having an equal concentration.For this particular investigation I think that the lower the concentration of the salt solution in the test tube‚ the larger the increase in mass of the potato chip will be. This is because the water molecules pass from a high concentration. Therefore‚ I believe that the chips that are in the tubes containing a higher concentration of water than salt will have a larger mass than chips in tubes with higher
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SCM3006 Operations and Supply Chain Management Group Project Product: Baked Potato 1. Introduction 1.0 Introduce Baked Potato A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK and French for many years. In the mid-19th century‚ jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London‚ it was estimated that some 10 tons of baked potatoes were sold each day by this
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gradient. Hypothesis: Will a high concentration of salt solution affect the mass of a potato chip? Variables Controlled variables: -The sizes of the potato chips. Bigger size of potato chips will weigh heavier and the smaller potato chips will weigh lighter‚ if we don’t use the same size of potato chips throughout the experiment‚ we won’t get an ideal result‚ there will be great differences between the mass of potato chips. -The duration of experiment. The duration of the experiment must be the same
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