An experimentation on sugar water and potato chips

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.

An experimentation on sugar water and potato chips

Use the paper and pen to make a label for each bowl. One label should say "Plain Water", one should say "Salt" and one should say "Sugar. Do the same with sugar in the other bowl.

The thinner you make the slices, the faster you will see results. Place one slice in each bowl. Now come the hard part. Go do something else for 30 minutes.

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Fix yourself a snack, read a little and soon it will be time to check the experiment. After 30 minutes, take the potato out of the bowl labeled "Salt" and examine it. What do you see? It seems to have wilted, getting very soft and flexible. Put it back and look at the slice in the sugar water.

It is also flexible, but probably not as much so. Rinse your fingers to get rid of any salt or sugar and pick up the slice in the plain water. What do you notice about it? It is not wilted at all. In fact, it is even more rigid than it was when you put it in!

Why did that happen? It has to do with a process called osmosis. The potato is made up of tiny, living units called cells. Each cell is surrounded by a cell membrane which acts much as your skin does. It keeps the cells parts inside and keeps other things outside, protecting the cell.

While this membrane stops most things, water can pass through it. The water tends to move towards higher concentrations of dissolved chemicals. That means that if the water outside the cell is saltier than the water inside, water will move from the inside of the cell to the outside.

That is what happened to the slice of potato in the salt water. As the water left the cell it was much like letting the air out of a balloon.

As more and more of the cells lost water, the slice of potato became soft and flexible. The same thing happened for the sugar, but since the cells in the potato contain more sugar than they do salt, the cells did not get as soft. When you put the potato into the plain water, the reverse happened.

Water moved from the outside, where there was no salt or sugar, into the cell where there was some. This caused the cells to swell up, becoming very stiff. If the slices have not done enough, you can let them sit longer. I even tried rinsing the slices and switching them, so that the soft, salty slice went into the plain water and the stiff, plain water slice went into the salt water.

What do you think happened? Try it and see. OK, now we know about osmosis, and we did talk a lot about water, but what does that have to do with digging dinosaurs?

One of the important things to keep in mind when you are working outside in the hot sun all day is to drink plenty of water. Osmosis works the same way for your cells as it does in the potato.

If you sweat a lot, you are losing water. This can raise the concentrations of salts in your blood. Osmosis takes over and starts to pull water out of your cells, which is not a good thing. It is also important to eat salty things if you are sweating a lot.Potatoes that are good for making potato chips or potato crisps are sometimes called "chipping potatoes", A raw potato is 79% water, 17% carbohydrates (88% is starch), the clonal nature of the plant and the low metabolic activity provide a very nice "model tissue" for experimentation.

Wound-response studies are often done on. 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.

It is a common belief that starch, or any type of carbohydrate – particularly high-glycemic starches like potatoes, raises insulin. In the low-carb circles you see the idea floating around that carbohydrate ingestion raises glucose, which in turn raises insulin. I wanted one.

Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Educator Crackers.

An experimentation on sugar water and potato chips

Educator brand crackers were produced in Boston from through the s. They were a direct early competitor to the National Biscuit Company (aka Nabisco). BibMe Free Bibliography & Citation Maker - MLA, APA, Chicago, Harvard.

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