Preheat oven to F. Spray one 9-byinch loaf pan what I usedor two 8-byinch loaf pans, or a cup Bundt pan, or a muffin pan with floured cooking spray or grease and flour the pan s ; set aside. Peel the sweet potatoes and chop them into 1-inch sized chunks.
Potatoes are full of both water and starch, and will gain water when immersed in watery solutions. Conversely, they will lose water when in concentrated solutions, such as those containing a great deal of starch. You can use potatoes to set up osmosis experiments for students of all ages and levels.
Potatoes in Saltwater Cut a potato in two, and immerse one of the halves in a very salty solution of water — one containing a quarter cup of salt in a cup of water. Immerse the other piece in tap water containing no added salt. Leave both in their respective solutions for half an hour, then remove the potato halves from their solutions and observe their differences.
The one in the salty solution will have shrunk, indicating that water is diffusing from a less concentrated solution to a more concentrated solution.
The one in the tap water solution, in contrast, will actually swell slightly, indicating that it is taking in water. Salt, Sugar and Pure Water This experiment helps students to differentiate between different degrees of concentration gradients.
Make one salt water solution, one sugar water solution, and for the third solution, simply use tap water. Place each potato slice into each of the solutions, and leave the slices in the solutions for a half hour.
Sciencing Video Vault Observe that the slice placed in salt is very flexible, while the slice placed in sugar is flexible, but less so. Since potatoes already contain sugar, less water will diffuse out of the potato placed in sugar water. The slice placed in water will be rigid, since it will absorb water.
Potato Lengths in Saline Solutions Give your students potato "cylinders" that are uniform in length and size: Make solutions of saline in three different concentrations, 20 percent, 0.
Have the students measure the lengths and diameters of the potato cylinders before and after soaking them in the saline solutions for half an hour. Then, have them calculate the changes in the lengths and diameters of the cylinders, and plot the saline concentrations versus the changes.
Many of the suggestions below involve the use of animals. Various laws apply to the use of animals in schools particularly any "live non-human vertebrate, that is fish, amphibians, reptiles, birds and mammals, encompassing domestic animals, purpose-bred animals, livestock, wildlife, and also cephalopods such as octopus and squid". Educator Crackers. Educator brand crackers were produced in Boston from through the s. They were a direct early competitor to the National Biscuit Company (aka Nabisco). Gravlax is a traditional Nordic dish of raw salmon cured with salt, sugar, and dill. Step by step directions, with pictures: read on! It’s absolutely delicious when made well.
Make four different solutions of sucrose: Weigh each group, on a mass balance, before immersing it in the appropriate sucrose solution for half an hour. After immersion, weigh each group again and have your students calculate the changes in the potato masses.
Ask them to comment on why a group gained mass, lost mass or retained the same mass.Sugar in a Potato Chips is about g and the amount of protein in a Potato Chips is approximately g. Please refer to the nutrition facts label seen to the left for a full breakdown of complete nutrition found in a Potato Chips.
The salt water potato is bendy and doesn’t snap at all. Osmosis is the key to understanding this issue.
Osmosis is the diffusion of water across a semi-permeable membrane (yikes!) from an area of high concentration of water, to an area of low concentration. about 1 1/2 cups mashed sweet potatoes (2 medium or 1 very large) 3 tablespoons water 2 large eggs 1/2 cup canola or vegetable oil 1/4 cup buttermilk (or yogurt, Greek yogurt, sour .
The chips were 25mm in length each, and each chip was placed in 5 cm3 of either distilled water/ molar / molar sugar solutions and left for 30 minutes. . BibMe Free Bibliography & Citation Maker - MLA, APA, Chicago, Harvard. As the concentration of the sugar solution increases from to mol L-1 the potato chip loses more and more mass because the difference in water concentration between the inside of the potato cells and the surrounding solution is increasingly different.