Potatoes

Mashing potatoes does not cause a chemical change because the composition of the potatoes remains the same. It is strictly a physical change, as the potatoes are being physically broken down into a new form but no new substances are being created.

No, the size of the cells in a potato is generally similar regardless of the size of the potato. The difference in size between a large and a small potato is due to the number of cells present, not the individual cell size.

The flower from a red potato plant is small and lavenderish with a yellow stigma in the center.

The potato juice likely tested negative in the Benedict's reagent test because it does not contain reducing sugars, such as glucose or fructose, which are necessary to form a positive reaction with Benedict's reagent. Potatoes primarily consist of starch, a polysaccharide that is not a reducing sugar, explaining the negative test result.

first, you weigh it to get its mass. then you acquire its volume, since it has an irregular shape, you apply water displacement method. get a calibrated cylinder, note the initial water level and gently drop the potato in. measure the resulting water level and subtract it with the initial water level. this is your volume.

density= mass/volume

simply divide what you measured in grams with the volume of the potato (cm3).

unit of density is grams per cubic centimeter or g/cm3

A 0.9% sodium chloride solution (normal saline) is more likely to be isotonic to the intracellular fluids of a potato. This concentration is similar to the overall solute concentration inside the cells of a potato, making it the best choice to prevent osmotic imbalance when the potato is immersed in the solution.

When you peel a potato, you are removing the outer layer of tissue known as the potato skin. This layer acts as a protective barrier for the potato and contains high levels of fiber and nutrients.

Dividing the potato tuber into six discs allows for multiple replicates to be tested for each water potential solution, increasing the reliability of the results. It also ensures that any variations in the samples can be accounted for, providing a more accurate representation of the water potential of the potato tuber cells.

It isn't recommended to cut the potatoes a few days before cooking. As soon as they are cut, the air will hit it and turn the insides brown (like an apple). You can cut them the night before and soak the potatoes in water until ready to cook.

Yes, because the distilled water has higher water potential as compared the the strip potato, so water will enter the potato by osmosis, through a partially permeable membrane, causing it to increase in size (:

Most likely, this discoloration is due to a reaction between your knife and the potato. Some metals turn potatoes a weird color. I would try getting a new knife, or you could try rinsing the potato really well under water for a few seconds right after you cut them. oxidation is the additional reason

it is a polysaccharide

Peel the skin off, cut the name up and boil in water with a little salt. Boil it until it is soft but still firm. If you over boil, it will dissolve into the water. You can eat it with butter or gravy with meat or fish.

There are approximately 43 pounds per cubic feet of potatoes. Thus there are 8000 X 43 = 344,000 pounds of potatoes in 8000 cubic feet.

A popular version of potato bake without cream is a traditional scalloped potato casserole. In this dish, very thinly sliced potatoes are layered with a mixture of milk, butter, and seasoning, then baked until tender and creamy. This preparation results in a rich and hearty side dish that is a popular alternative to a creamy gratin.

Dextrose is used in potato dextrose agar (PDA) media as a carbohydrate energy source for growing fungi. It provides nutrients for fungal growth and helps support their metabolism. It is commonly used in microbiology laboratories for cultivating and studying fungal species.

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.

In rare cases, possibly because the food system so so vast it is difficult to manage entirely. However, GM russets are typically not sold on supermarket shelves, like all other GM foods, they are used mainly for processed food items like instant potatoes, bag soups, or frozen dishes. At one point after McDonalds rejected the GM russet for their fries, I though funding for that project failed. Hopefully they didn't restart it but my brain says otherwise, I am sure they have been making GM russets for some time even after the McDonalds scandal.

One environmental factor that may differ is the use of synthetic pesticides and fertilizers. Organic potatoes are grown without synthetic pesticides or fertilizers, whereas conventional potatoes may be treated with these chemicals.

Maca, a root vegetable, is not commonly found in India, so there isn't a specific Hindi name for it. However, it can sometimes be referred to as "maca" itself when talking about it in Hindi.

A medium-size skinless russet potato typically contains around 941 mg of potassium.

A plant wilting due to lack of water is a real-life example of water potential. As the soil dries out, the water potential decreases in the soil, causing water to move out of the plant cells to areas of higher water potential, resulting in the plant wilting.

Raccoons are opportunistic eaters and may consume a rotten potato if they come across one. However, it is not a preferred or healthy food choice for them, so they are more likely to seek out other food sources.

The structure found in Elodea cells but not in potato and onion cells is the chloroplast. Chloroplasts are responsible for photosynthesis, which is the process of converting light energy into chemical energy to produce glucose. In Elodea, chloroplasts are abundant due to its aquatic environment, whereas in potato and onion cells, chloroplasts are less prevalent.

Potatoes are a species indigenous to the South American Andes and were first used as a foodplant by the ancient people living there. Potatoes were introduced outside the Andes region approximately four centuries ago.