Usually the the percentage of water in a fried potato chip is 1.5 to 2.5%
Usually the the percentage of water in a fried potato chip is 1.5 to 2.5%
Beacause when you put the slice of potato in water osmosis takes place since concentration of water is lower then the concentration of the potato and water moves from ow concentration to high concentration so the water will move into the potato and the potato will become ridgid, But if you put salty water the salty water has a higher concentration then the potato so water will move out of the potato and the potato becomes soft.
Distilled water is hypotonic to potato.
A potato in salt water is hypotonic. This is because the salt water has a higher concentration of solutes compared to the potato cells, causing water to move out of the potato cells, leading to the cell shrinking.
Energy of flame------->Utensil------->Water-------->Potato
When a peeled potato is placed in distilled water, it will swell as a result of osmosis, as water moves into the potato cells where the solute concentration is higher. If some salt is added to the potato, it will cause the potato to lose water, leading to shrinkage, as the salt creates a higher solute concentration outside the potato cells, drawing water out.
During the potato osmosis experiment, the water molecules move from the area of higher concentration (outside the potato cells) to the area of lower concentration (inside the potato cells). This movement of water causes the potato to absorb water and become damp.
If it was placed in a salty solution the potato strip would shrink because the outer solution has a high salt concentration so the water in the potato strip would get out through osmosis and would try to balance the solution
When a potato is placed in water, the water concentration outside the potato cells is higher than inside. This creates a concentration gradient that drives water molecules into the potato cells through osmosis, causing the cells to swell and the potato to become turgid. The cell wall of the potato cells helps maintain the shape and prevents them from bursting.
If a potato slice is placed in tap water, the potato will absorb water through the process of osmosis. This causes the potato cells to swell and the slice to increase in size. The potato slice may also become softer due to the increased water content.
A potato usually contains around 20-25% carbohydrates, mostly in the form of starch.
In a cylinder of potato tissue placed in distilled water, the direction of water movement will be from the external solution (distilled water) into the potato tissue due to osmosis. This is because the potato cells have a higher solute concentration compared to the external solution, resulting in water moving into the cells to equalize the concentration gradient.