Processing removes the water which reduces the bulk and also increases their storage life. The method of processing‚ ranging from simple boiling to elaborate fermentation‚ drying and grinding to make flour may vary depending on the varieties of roots and tubers. The taro flour production from fresh tuber soon after harvest serves as an effective procedure against storage loss. Converting fresh edible tubers to flours will avoid losses and ensure supply of the products from tubers throughout the year
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ANDERSON’S WATER POTENTIAL VIDEO (SAVES TIME AND EFFORT!) Water potential is the potential energy of water per unit area compared to pure water. Which allows you to figure out where water’s going to flow due to osmosis‚ gravity‚ pressure and even surface tension. It also allows you to figure out if water will flow in the first place and if it will flow into the cell or not. Water Potential (symbol psi) = Solute Potential (symbol psi s) + Pressure Potential (symbol psi p) Solute Potential= -i (ionization
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show the water potentials of young‚ old and damaged potatoes and different sucrose concentrations (0.15‚ 0.20‚ 0.25‚ 0.30‚ 0.35 and 0.50). It was expected that the potatoes would lose weight as the potatoes would have lower water potential when placed in a solution ‚ and in this can be taken from the theory of osmosis which states that “the passive diffusion of water molecules across a selectively permeable membrane down a concentration gradient” (Taylor and Bruenn‚ 2009)‚ moving water from a high
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POTATO INTO BATTERY Abstract a.Purpose To lessen the consume of electric charge b. Procedure We insert copper and zinc electrodes in to the potato‚ close but not touching each other. We use Clip leads to connect our electrodes to the Multimeter to measure voltage between two electrodes or current passing through the multimeter. For this experiment we used a galvanized nail for our Zinc electrode. c. Result It did go well and the potato did give voltage to the equipment (clock) However‚ the
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Ben Zaré 9MK Biology Investigation - Osmosis in Potato Cells 9/7/04 Section 1 Planning Aim What is the aim of your experiment? What do you want to find out? The aim of this experiment is to investigate how potato tissue changes when placed in sucrose solution of different concentrations. Therefore‚ I want to find out if and how osmosis differs‚ when the concentration is changed. Variables What is the variable you are going to change in the experiment?
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The History of the Potato Chip One of the most recognizable snack foods is the potato chip. Who can resist this thin slice of potato‚ fried into a crisp then salted? Potato chips are delicious and very popular. They satisfy the taste buds of many by hitting all the essential characteristics of a good treat. They are convenient‚ easily found‚ salty‚ greasy‚ and come in a wide variety of flavors. It is hard to believe their invention was a mistake. When George Crum‚ a Native American chef in Saratoga
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Potato Cell Cytoplasm Composition PURPOSE: To determine the concentration of salt in the cytoplasm of potato cells HYPOTHESIS: Increase in salt concentration results in a hypotonic solution where the mass of the potato increases due to the movement of water into the cell. On the other hand‚ decrease in salt concentration results in a hypertonic solution where the mass of the potato decreases due to the movement of water outside the cell. MATERIALS: Potato Forceps Stopwatch Scalpel Test
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Keegan Bauman Potato Lab Dr. Peano Block 1 Introduction: Potatoes are just your average food; they have been around for as long as the human race can remember. In this lab we will make them be a prime example of osmosis‚ which is a transport mechanism. In this lab the problem being tested was what environment affects the mass of the potatoes the most. The independent variable is the environments used salt‚ water and iodine solution. The dependent variable is the mass of the potato after being
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Science Research Paper: “Potato Battery” I. Problem a. Main Problem This study aims to prove whether fruits and vegetables are good reserves of electricity. The potato‚ known for its high Phosphoric Acid and Sulfuric Acid‚ has been as our chosen fruit to prove and conduct our answers upon the accessibility of fruits and vegetables as an effective renewable energy source. b. Sub-Problems To further provide extra and specific information‚ the researchers have decided to add the following
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Pg1Pg1 SCIENCE EXPERIMENTS ON FILE ™? Revised Edition 5.40-1 Potato Battery Lois Fruen and Chelen Johnson Topic Construction of a battery Time 45 minutes to 1 hour Safety ! Please click on the safety icon to view the safety precautions. Adult supervision is necessary for the soldering of the alligator
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