Drying Of Potato Slices : Effect Of Pretreatments

This experiment was conducted to observe the effect of a certain amount of sucrose in a solution on white potato cylinders. About five or six pieces of potato went into six different solutions that were in increments of 2 m and were labeled by color. The point of this experiment was to see which solutions were hypertonic, hypotonic, or isotonic to a piece of potato.

In this experiment, 40 potato cores (cut into three centimeters) were put into 10 different solutions to be soaked in overnight. Each of the solutions had different levels of concentration from the sodium chloride (NaCl): 0.0 M (water) , 0.5 M, 0.1 M, 0.15 M, 0.2 M, 0.25 M, 0.3 M, 0.35 M, 0.4 M, and 0.45 M. The initial mass, that being of the cores inside the cup alone minus the mass of the cup, was measured in grams (g) and taken before their designated substances were poured in the cups. This information was going to be used to compare the difference in mass after the overnight time period.

Data and Results The potato in the 0o, 23o, 37o all produced oxygen 37o producing the most (Table 1). Boiled potato produced no gas. Our data was close to the class averages (Table 2) with the exception of 37oC. The groups with the different pH treatments (Table 3) were very similar to the class averages (Table 4). HCl had the least amount of O2 produced.

Based on the experiment result, it supports my hypothesis that as concentration of sucrose increases the mass of potato will be decrease due to its temper is to make an equivalent concentration between the solution and potato. For instance, in the graph that above shows the first one on x-axis is the highest mass of potato that spent 5 days in distilled water. On the other hand, the fourth one is the lowest mass, which represents 4M sucrose solution of potato. Moreover, the data proves my prediction, as water molecules from higher sucrose solution of potato moves out actively from the potato through semi-permeable membrane into the sucrose solution. In details, the important evidence that supports my hypothesis is then the potato will be shrink

Table 1 demonstrates the means for both the water potential of the potato cores in NaCl, glucose, and sucrose, as well as the osmolalities for each solution at which the cores no longer gain or lose weight. NaCl had the highest water potential at -8.59 bars, followed by sucrose at -8.70 bars and glucose at -9.53 bars as the lowest value. The p-value, or probability that these results were due to

The climate in Canada is not much favorable for the cultivation of potatoes. Our main raw material potato and its annual production in Canada is almost 4,625,871 tonnes every year. Even though Canada is producing that much potatoes 58,442,593 kg of potato is again imported from other countries. The main reason behind the same production is weather condition. Canada’s weather condition, doesn’t allow to cultivate potatoes according to the

In the osmotic concentration lab potatoes were used to see the affects of different concentrations of sucrose on the weight of the potatoes. Solanum tubersummore commonly

Table 1. Using initial weight, final weight, weight change, and percent change in weight of potato tubers after incubation in varying solutions of sucrose molarity

The Potato Peeler (Fig. 1) (reverse: Self-Portrait with a Straw Hat) (Fig. 2) by Vincent van Gogh (1885) is one of many paintings that lack highly saturated hues and colors by van Gogh. Many have a misconception that his darker and less saturated paintings come from a short time in his life when he experimented with dark colors; the reality is that his more saturated paintings were not developed until the last four years of his life and his less saturated pieces come from a longer period in his life. Given how different the two pieces are, one can assume they are unrelated; they really show how much he grew as an artist and how much he challenged himself to move from less saturated still lifes, portraits, etc. to the more vibrant and

We also used refrigerator and heat bath to decrease and increase the temperature of potatoes. A knife was used to cut slices of potatoes, scale was used to measure the weight of potatoes so it does not affect the results, refrigerator and heat bath were used to change the temperature of potatoes ,hydrogen peroxide to show bubbling , stopwatch to measure the time. We had controls that were sliced potatoes at room temperature to minimize the effect of variables and to compare the control to the other variables used. Variables used were slice/smashing the potatoes and hot/cold

The liver contains huge amounts of catalase because it detoxifies substances in the body. Meaning that the larger amount of catalase minimizes the energy, hence why it speeds up the rate of reaction. In a potato it contains less catalases, which means it requires more energy therefore slowing down the rate of reaction. The reason a potato contains less catalase’ is because, unlike the liver, the potato uses the process of photorespiration; where plants with an unbalanced ratio of absorbed light and water intake produce Hydrogen peroxide so that the catalase’ in the molecules can convert it to water and oxygen at a rate of 6 million molecules per minute (Cascio,

The play A Doll’s House by Henrik Ibsen demonstrates foreshadowing in Act One, which may not be understood by readers until the end of the play. In the beginning of the play, the lines that Nora speaks to others and her actions indicate the forthcoming events of the play. For instance, Nora does not want Torvald to know of her uncontrollable desire to eat macaroons; however she still chooses to do so. In Act One, Nora requests that Mrs. Linde and Dr. Rank, not to tell Torvald of her consumption of the macaroons: “You weren’t to know that Torvald had forbidden them. The thing is he’s afraid I shall spoil my teeth with them.

Sex work is regarded as one of the world’s oldest profession; this is the exchange of sex for money by consenting adults. Most of people are saying that selling sex is degrading; and no one should ever choose to do it; it's dangerous and women can get abused and killed. There is an fact that most people would say "Sex work should be criminalization!" And maybe that sounds equitable to you. However, does it still sound reasonable to you when you working two dead-end, minimum-wage jobs, every month your wages would just replenish your overdraft. Then the decision sex for money should be considered as a better option, right! But don't get it wrong – of course people would have loved to have won the lottery instead; but it wasn't going to happen anytime soon. Hence, by decriminalizing sex work, it brings a significant benefit result in making profitable from the sex industry, decreasing the number of social evil issues and increasing sex workers’ access to justice and promote safe work conditions. It is time to put aside moralistic prejudices, whether based on religion or an idealistic form of feminism, and do what is in the best interests of sex workers and the public as a whole.

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide variety of dried products.

out the potato and dry it to ensure excess water is not added to the