Why is the sugar content of cooked hot starches like potato higher than when it is cooled off?
because when you mix the sugar it will burn the potato
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Do they have higher content? It seems difficult to determine thesugar content of US products as they are not given on thelabels. USA products do not have high sugar content because there are highimport tariffs on sugar in the USA. As a result more companies usecorn syrup in the USA as opposed to su…gar which is used in foreignproducts. It is unclear whether or not American products are moreor less sweet than their Southeast Asian counterparts. (MORE)
No. Almost all nuts are extremely high in fat, and pecans are no different. Pecans do have a very low amount of saturated fat relative to monounsaturated fat though. Deriving a portion of your daily fats from nuts such as pecans is likely a smart choice.
Answer . Even tigers are cats they do love to swim in water. This is because since they live in hot climates they need to keep cool. (Also they have a big coat on their backs which doesnt help).
Oil's boiling point is higher than water's, so it can reach higher temperatures without boiling and thus evaporating.
I doesn't cool faster. but if you can prove me wrong which you problly can it would be because of the room tepiture of temp. around like in the air. hot water is made its is really cold water a higher tempiture. so when hot water is left out with nothing to control its tempiture. so than that is why… hot water cools faster. besides cool water cant cool if its already cold. The reason hot water cools/freezes faster than cool water is because of the difference in temperature of the water & the room/freezer. The greater the difference, the greater the difference in the rate of heat exchange. In other words, hot water gives off its heat at a much faster rate than cool water does. That is not to say hot water will freeze in less time than cool water, but warm water will. Hot/warm water will only freeze faster then cool water when the cool water has more minerals in it ( hard water ). When water is heated it will loose many minerals contained within making the water more pure. If the cool and hot water have the same amount of impurities ( minerals ) then, the cool water will freeze faster since it needs to exchange less BTU's to freeze. (MORE)
Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered or liquid form. In cooking, potato starch is often considered a substitute thickener for cornstarch or white flour. Howev…er, it has a higher heat point than cornstarch, so it may be superior for certain foods that require high temperatures. (MORE)
Yes, potatoes are a starch and not a vegetable as many people think, it is a common thought that they are vegetables because they do not have seeds and are not fruits, but they are classified as a starch as well as corn, which can also be classified as a grain.
A sweet white wine has the most sugar content. It has about 16gramsof sugar. A red wine has no sugar.
Desset wines have the highest sugar content. This would include wines such as Port, Muscat, and Sherry as well as other late-harvest wines. The color and the sugar content are not connected.
Because there is less volume to cook in the french fries than the whole potatoes.
The dissolution of sugar into water doesn't take away the sugar content at all nor does it increase the amount of blood sugar in the body as opposed to plain sugar. Blood sugar is effected by sugar and the addition of water doesn't have anything to do with it.
There is no sugar in either rum or vodka. The same is true of all other distilled spirits.
COPIED FROM THE LINK BELWO:. The color of a liquor is determined by various dissolved substances depending on the type of liquor. Sugar itself is colorless in solution so there is no relation between the color and the sugar content. Most liquors (e.g. vodka, gin, whisky, rum) have little to no su…gar anyway; however liqueurs (e.g. amaretto, Kahlua, triple sec, Jaegermeister) are sweetened and generally less alcoholic than liquors. Again, there is no direct relation between color and sugar content. . http://wiki.answers.com/Q/What is the sugar content of dark liquor vs light liquor (MORE)
No matter how many potatoes you bake - set the oven at 350 degrees and bake them for one hour. Larger potatoes may take longer. Always prick, pierce or cut a potato before baking as they can explode and make a mess of the oven, if the skin is unbroken and the steam cannot escape.
beause sugar lets out a fast release of energy only for a short length of time but starchy foods release a slow amount of energy to keep you going without eating for longer.
The most important reason plants store the sugar as starch ratherthan glucose is because starch is insoluble in water, meaning itwon't dissolve spread out in the water that makes up a largeportion of the plant's structure. Glucose is soluble, meaning itwill. A more efficient than required reason is …that glucose iscompressed into tighter spaces when stored as starch, saving space. (MORE)
Starch breaks down entirely to the simple sugar glucose. Glucose is the single main energy source of the brain and the muscles. It is easily digested and absorbed,, and it is the sole focus of feedback in the production of insulin; other simple sugars, including fructose, do not play into this feedb…ack loop, which means that they get bypassed in the carbohydrate appetite loop and thus do not contribute to satiation, thereby engendering overconsumption. Fructose like glucose is also a simple sugar, but unlike glucose it cannot be used directly by any of our cells for energy until it is first converted to glucose in the liver. While the liver is up to this task in normal situations, excessive calories consumed in this manner are the ones most likely to wind up as adipose fat tissue - So basically starch, being 100% glucose at bottom, is good and fructose, from whatever source (since a molecule is a molecule) is more-or-less the opposite. What we commonly call sugar (that is table sugar, or sucrose) is a di-saccharide which is exactly one half glucose and one half fructose, the two components into which it is ultimately broken down. Once it is thus split, the two portions carry on with their separate dances, which means that the glucose part does its good ready-energy/insulin-feedbacking thing while the fructose part goes straight to the liver and completely misses the whole insulin show. So sucrose is neither all good or all bad, but exactly in between - half good, half bad. Fructose isn't really all that evil either, unless too much is consumed, but unfortunately eating a lot of sugar (or high fructose corn syup, which is even slightly worse) is very easy to do and that means winding up with way too much fructose. The naturally occuring sugars in fruits are typically a roughly equal mix of pure glucose, pure fructose, and sucrose, so all in all they have about the same pros and cons as consuming pure sucrose, considered purely as carbohydrate. However, they are more than redeemed by also being excellent sources of fiber, vitamins, minerals, and antioxidiants. So you should definitely eat fruit in addition to starches, but you would do well to get majority of your carbohydrates come in the form of glucose, meaning, for the most part, starch - bread, pasta, oats, corn, rice, potatoes, etc. And beer. (MORE)
No, typically men have a higher water content than women. As far as I can find with research. It's not a blanket rule though, we all have a balance of male/female hormones, typically more female in females and male in males so i guess it's to do with physical things like muscles & blood!
The potato does not store sugar because there is no sugar in it. The plant has starch in it which is then turned into "sugar" when it is eaten and digested. -when starch is digested, it turns to glucose. The organelle holding the startch grains are called leucoplasts.
Yes , topsoil has a higher humus content than subsoil. It tends to be the layer of the soil food web where above and below ground organisms such as bacteria, beetles, and earthworms live and die. The death and the resulting decay of these organisms contribute to the build up of organic matter. Anoth…er word for humus in fact is organic material. (MORE)
Yes . Potatoes are a starch most of their anatomy is comprised of starch. It is also a major starch you need in your body. The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceaefamily (also known as the nightshades). The word potato may refer to the p…lant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth largest food crop, following rice, wheat, and maize.  Long-term storage of potatoes requires specialised care in cold warehouses  and such warehouses are among the oldest and largest storage facilities for perishable goods in the world. Wild potato species occur from the United States to Uruguay and Chile.  Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru,  from a species in the Solanum brevicaule complex. Although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile.  Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum ssp. tuberosum , is believed to be indigenous to the ChiloÃ© Archipelago where it was cultivated as long as 10,000 years ago.   Introduced to Europe by Spain in 1536, the potato was subsequently conveyed by European mariners to territories and ports throughout the world. Thousands of varieties persist in the Andes, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household.  Once established in Europe, the potato soon became an important food staple and field crop. But lack of genetic diversity, due to the fact that very few varieties were initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans , spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine. The annual diet of an average global citizen in the first decade of the twenty-first century would include about 33 kg (or 73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India.  (MORE)
Only somewhat. Potatoes are (perhaps surprisingly) a good source of Vitamin C, the vitamin usually identified with citrus fruits, like oranges. Vitamin C can be destroyed by a combination of of heat and oxygen.. A potato baked in its skin contains about 20 mg of Vitamin C per 100 grams (3.5 ounces)… of potato. That's almost as much as in the raw veggie. The skin protects the flesh from air contact, minimizing Vitamin C loss.. A boiled potato is not only more exposed, but the water used in boiling leaches out Vitamin C, which is water soluble. It contains about 16 mg of Vitaman C. Hash Browns, because their fine dice exposes more flesh to air an high heat, have much lower amounts of Vitamin C.. Ah, but you're thinking about those French Fries. Surprisingly, most of the Vitamin C is retained, but you add about 14 grams of fat (potatoes themselves have virtually none).. The skin of potatoes is a modest source of dietary fiber, so leaving the skin on no matter else you do, is a good nutritional idea. (MORE)
Not normally wines like KJ stop the fermentation process early giving a higher sugar content. Most wines that are 13% alcohol or higher are bone dry.
The potato is best known for its carbohydrate content ( a medium sized potato contains 26 grams of carbohydrates.) The predominant form of carbohydrate in a potato is starch. So the answer to your question is: Yes, Potatoes have starch.
Run-off is all the water running along the ground in an area. It can include not just precipitation, but also snowmelt, water from an underground spring and precipitation from a long way away. The latter three sources can be as in a river.
yes, hot water just cools down cold water will turn into ice which will take longer
Simple answer, yes. One serving of wine (4 oz) one serving of beer (8 oz) and one serving of liquor (1 oz) all have just about the same ability to get you drunk, and most people can metabolize about 1 drink (serving) per hour. However, there are many varieties of each and some may throw off the cur…ve. For example there is a type of Sam Adams that is illegal in 30ish states. The alcohol content is higher than anything sold in most bars, but it's still technically a beer, so you have to read labels if you want to be sure :) (MORE)
No. Beer contains residual sugars from the fermentation process (turning sugar into alcohol) Being distilled, whiskey has basically no sugar content (only water, alcohol and the flavor compounds) Whiskey is distilled form wort (basically a beer without hops). Any sugars in the wort remain in …the still. The only sugars in whiskey come from the barrels that the whiskey is aged in, and those are present in very, very small quantities. (MORE)
Plants store glucose as the polysaccharide starch. The cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch. Starch can be separated into two fractions-- amylose and amylopectin . Natural starches are mixtures of amylose (10-20%) and amylopectin (80…-90) (elmhurst.edu/~chm/vchembook/548starchiodine.html) (MORE)
YES! Sugar, for example, is such a high energy source, especially for use in the human body. Having a chemical formula consisting of six carbons, twelve hydrogens, and six oxygens, glucose has high potential energy stored in its bonds. The bonds that house this energy are those between carbon and hy…drogen. Six carbons with 12 corresponding hydrogens is a ton of energy for the body to use. It is so much that the energy must be broken-down and stripped before any direct use in the body. (MORE)
Yes, the potato will soak up some of the oil while it's being cooked, adding calories to it.
Both starch and sugars you eat are made up of monosachharides ( Monosugars). The sugars you eat is usually made of two molecules of monosachharides. Starch is made up of thousands of monosachharides. So, naturally starch takes longer time to digest.
Anything that has starch or sugar has carbohydrates, so i believe it stores both. I am not 100% sure though. I am a diabetic so i know a lot about food
Potato chips are deep fried and have high calorific value with more energy than boiled or baked potatoes that have no added hydrocarbons in fried oil.
Sweating is your body's natural reaction to heat, so it really depends on what kind of climate you are in. If it is extremely hot outside, but you are in an air-conditioned home, then you aren't that likely to sweat. However, if you are in a heated home on a cold day, then you may sweat.
After the water cools the sugar will remain dissolved, although once all of the water is evaporated then the sugar will be left at the bottom of the glass. It's pretty fun to try with a clear glass or something. P.S. Sugar will dissolve in cold water too, it just takes more stirring.
They swim in the icy cool waters or they lie on their bellies on the cold icy snow Tcarver6
Because, the outside is a THIN layer of \\"skin\\" that after cooked can peel away from the much THICKER \\"meat\\" of the potato. Also because, the inside is well... inside of the potato, stored away from the heat while the outside heats up first.
That sounds like fat - fat has a high energy concentration. I am not sure whether it is more than twice, though.
Why visible light can't cook food like microwaves and Doesn't the visible light have higher energy than microwaves?
Well, light has to be concentrated to be hot enough to cook food, kinda like using a magnifying glass to burn stuff, even though normal sunlight can't do it alone. A2 . And don't forget that microwave ovens typically have a power of about 1kW. A 1kW infrared lamp will heat up food pretty fast. …BUT the microwaves penetrate the food to the centre, where they vibrate the water molecule. Whereas you'd have to wait for an IR lamp's heat to be conducted to the centre which will take some time by conduction. Microwaves are a lot more penetrating than visable light. It gets absorbed easier, wheras light reflects, etc. (MORE)
They will cook more evenly if you start them in cold water. This way the whole potato heats up with the water so the outside doesn't cook so much faster than the center.
Pour the hot solution into a new cold pan or pyrex bowl, dunk into iced water for as long as required. (Not quite "instant", but it's as close as possible).
yes basically malt is the core ingredients of beer and whereas the wines are grapes they have different compound of origin.
One thing which you could use is a 'wooden triangle' which does not burn the work surface - yet it cools the tray down. You asked what it is. It is not a cooking utensil at all. It's called a trivet (three feet (pegs), another is a cooling rack like those used for cooling baked goods. There is al…so a "pegged" counter-top stand that will hold several plaques or baking sheets. (MORE)
well because the in the oven the potateo have to suck in heat and when its boils the heat is closer to the potateo so it can asorb faster
potato is full with carbohydrates like all starches. for example, 1 large potato (299g) has 63 gram of carbs.
Actually i believe that hot oil cools faster than hot water because to cool down water you first have to emmm..... i think you have to condense it i think HOPE IT HELPS IF IT DOESN'T PLS DON'T HATE ME OR CURSE :)
A molecule of starch is made up of thousands of individual sugar (glucose) molecules. A sugar molecule is usually either a monosaccharide (a single molecule), or a disaccharide (two molecules chemically bonded).
Why will a cooled watermelon stay cooler on a hot day than other things of lower water content that have been cooled?
The water present in the watermelon will give the fruit moisture and will not allow the heat to react with it.
The difference in alcohol volume between Wine and Spirits comes from the methods used to produce the two products. Both start out as water and some form of sugar. In wine this is grape juice which is made up of water, glucose, fructose and numerous other compounds. For spirits it could be as simple… as a wash ( water and cane sugar mixture ) or as complicated as a mash ( malted, roasted and ground up grains ). This mixture is then inoculated with yeast and allowed to ferment. This is where the differences begin. The winemaker is after a specific product and will stop the ferment when he has the wine he wants. The result, depending on the amount of sugar in the original juice, could be a low alcohol, sweet wine or a high alcohol, dry wine. The Distiller on the other hand is after as much alcohol as he can get. This starts with using a strain of yeast that is more tolerant of high alcohol levels so he can get as much of the sugar converted as possible. After the wash is fermented out it is transferred to a Still to remove the alcohol from the water. The alcohol is collected, processed then watered down to a strength more suitable for drinking. Because of the differences in production processes you get Wine coming in at 9-14% ABV and spirits starting at 40% ABV (MORE)