Osmosis in potatoes Aim of the laboratory: The aim of this lab is to analyse the effect that the concentration change of sucrose has on the potatoes' osmosis rate. This can be investigated by using potatoes of the same shape, size and length that are placed in different beakers with different concentrations of sucrose. The potatoes must be weighed prior to as well as posterior to the placement in the beakers to measure the difference of the size, length, and eventually shape of the potato subsequent to the exposure of osmosis. It is important to have equal and consistent shapes and lengths of the potatoes. The potatoes are to remain in the beakers with the sucrose solutions for around 30 minutes.
In a big pot, put a gallon of water and 2 tablespoon of salt to a boil over high heat. You may want to peel the potatoes or leave the skin on for a rustic feel. Peel it and slice them into uniform pieces. This will make sure that it will all be cooked at the same time. Keep them in a cold water until they are ready to cook, you can do this for up to 4 hours in advance before boiling the water.
Soak them in a bowl of water, enough to cover them, and put in half a cup of apple cider vinegar, or lemon juice if you don 't have ACV. This helps leach the minerals out of the bones. Then I put them in the oven to brown for around 20 minutes. Some people don 't do this step. I put the water from soaking the bones in the slow cooker.
While sautéing the vegetables add the minced garlic during the last 30 seconds. Once that is done you will add the 4 cans of chicken broth, tomatoes and cumin to the pot then stir with a large spoon. Season with salt and pepper to taste and add the sliced chicken breast. Bring the mixture to a boil over medium-high heat then reduce to medium heat. Cover with lid and allow it to cook for 10-15 minutes.
Next, get the sweet potatoes ready to bake (seasoned, buttered, spiced, foiled). Now it is time to set the table (in addition, butter dish, salt and pepper shakers, wine bucket, serving utensils). Also remember to chill the beverages in advance you will be serving. Most important, you will need to plan out your baking time for each dish. For instance, while the turkey is cooling down you can bake the stuffing and sweet potatoes.
After they were cut into 2.00 cm each we found the mass. We zeroed out the scale and weighed all four potato cores at once and recorded the mass. We then put those potato cores into the beaker of 75 mL of solution. With the potato cores in the beaker we then put a watch glass over the top of the beaker to minimize the amount of solution that evaporates. We let the potato cores sit in the solution overnight.
Once your oil reaches 350° F, it's fry time! Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 60 seconds then flip and cook the other side for 60 seconds or until the donuts are golden brown and then transfer to a wire
Pick up the pan of the sliders and place it into the oven. Let it cook for about fifteen to twenty minutes to melt the cheese and stiffen the bread. Check the sliders, and if they are up to the chef’s standards, then put on an oven mitt and remove the cheeseburger sliders carefully. After the removal of the cheeseburger sliders, let them cool down for just a minute to keep from getting burning anything. Get a large knife out and cut the sliders where the Hawaiian rolls are divided into sections.
Test at least 3 other substances in your house using the iodine, to determine if starch is present. Suggestions include different types of paper, bread, vegetables, etc. Describe what happened, and which substances you tested contained starch. (25 points) The iodine turned a dark blue almost purple color when it was combined with starch. I tested iodine on a piece of cut potato and once in contact it turned a dark blue-purple color therefore stating starch was present.