Drying Of Potato Slices : Effect Of Pretreatments

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

An investigation to find the water potential of potato and carrot tubers in a sucrose solution, of concentration 0.00 – 0.50Mol, over a 24 hour period

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.

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

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.

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 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.

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

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 Effect of Sodium Chloride, Glucose, and Sucrose on Potato Tissue By Rachel Thurmes ABSTRACT This experiment examined the water potential of white potatoes, and compared them to those previously recorded. The validity of van’t Hoff’s Law was also tested by using different solutes in which to test the potatoes. This was done by measuring potato core weight before and after soaking them in solutions of different dissociations, and determining the percent weight change. Then van’t Hoff’s Law was used to calculate the water potential of the potatoes.

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

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

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.

Drying is the oldest technique that is used to preserve food such as vegetables and fruits are dried by the sun. Two types of drying methods are used, sun drying and oven drying.