ASSESSING FACTORS CONTRIBUTING TO LOW SWEET POTATO YIELD AMONG SMALLHOLDER FARMERS: IN MPINGU EXTENSION PLANNING AREA IN LILONGWE DISTRICT BY SAMUEL CHINTHALO Cell: 0888626384/0993260142 Email: Samuelchinthalo@yahoo.com A RESEARCH PROJECT PROPOSAL SUBMITTED TO THE FACULTY OF DEVELOPMENT STUDIES‚ AGRICULTURAL EXTENSION DEPARTMENT IN A PARTIAL FULFILMENT OF THE REQUIREMENTS OF BACHELOR OF SCIENCE DEGREE IN AGRICULTURAL EXTENSION UNIVERSITY OF MALAWI BUNDA COLLEGE OF
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in milliliter * Same potato was used * Initial mass of the potato slice in grams * Temperature of the solution in Co * Same amount of time where the potato stays in the solution in minutes Hypothesis “If the solution that the potato slice is placed in changes then the mass of the potato will increase or decrease. “ Qualitative and Quantitative Data * Qualitative Data * Change in the color of the potato * Change in the shape of the potato * Quantitative Data
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[Osmosis Practical Report] Abstract: | The purpose of this investigation is to see if the concentration of Sodium chloride (NaCl) solution will affect the mass of the potato cylinder hence the rate of osmosis. This can be done by placing 5‚ identical in length (3cm) but different in weight‚ tubes of potato in 5 different beakers. Each containing an altered NaCl concentration. The concentrations used in this experiment were‚ 0%‚ 2%‚ 10%‚ 15%‚ and 26%. Potatoes were weighed prior to immersion
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Cake With Ampalaya and Sweet Potato CHAPTER I Introduction BACKGROUND OF THE STUDY One of the most problems today that confront the country is malnutrition; one of the causes of malnutrition is eating foods that have less nutritional value like junk foods. Thiss malnutrition hinders the realization of the dream of a healthy and a happy community and the attainment of quality education. Because of these‚ the researcher attempt for an innovative way of preparing a food which is inexpensive
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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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Condiments: Iceberg Lettuce‚ Lola Rosa‚ Green Ice‚ Cucumber‚ Tomatoes‚ Carrots‚ White Onion Rings and Corn Kernels Dressing: (choice of two) Thousand Island‚ Caesar Salad Dressing‚ French Vinaigrette‚ Raspberry Vinaigrette‚ Balsamic Vinaigrette Chicken Potato Salad with Almond Chips Tuna-Pineapple Rotini Salad (a choice of one viand per course) Blue Marlin in Lemon Butter Sauce or Ala Pobre Sauce (Cooked on the Spot) / Tilapia in Lemon Sauce with Capers / Pan-fried Tilapia with Roasted Pineapple Avocado
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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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