Potatoes

Yes, a potato is an angiosperm plant. Angiosperms are flowering plants that produce seeds enclosed within a fruit, which is what potatoes develop from.

No, you do not need to boil potatoes before roasting them. Simply cutting them into chunks or wedges, tossing in oil and seasoning, and then roasting in the oven will give you crispy and flavorful roast potatoes. Boiling potatoes before roasting can make them too soft and mushy.

The solute concentration on potatoes can vary depending on factors such as the type of potato, growing conditions, and storage methods. Potatoes typically contain around 10-20% dry matter, which includes various solutes like starch, sugars, and minerals. When cooking or processing potatoes, some of these solutes may leach out into the surrounding liquid.

Potatoes grow sprouts as a natural response to stored energy within the tuber. When conditions like warmth and moisture are right, the potato perceives the need to grow again and produces these sprouts to initiate new growth from the eyes of the potato.

Hydrogen peroxide can cause an oxidative reaction on potatoes, which can change their texture, taste, and color. The effect may vary slightly depending on the type of potato due to differences in starch content and enzyme composition, but in general, most potatoes will exhibit a similar reaction to hydrogen peroxide.

The term "bulk" can be used to describe the mass of a bag of potatoes or a large bag of flour. It refers to a large quantity or volume of a product that is typically sold or transported together.

Potato cells are composed of water, proteins, lipids, carbohydrates (including starch), vitamins, minerals, and fiber. The cell wall is made of cellulose, while the organelles within the cell include the nucleus, mitochondria, and chloroplasts.

they grow in the ground

The potato grows from a tuber that is one of the previous years potatoes.

Potatoes contain various chemicals including carbohydrates (starch), vitamins (such as vitamin C and B6), minerals (like potassium), fiber, and antioxidant compounds (such as chlorogenic acid). It also contains small amounts of proteins and fats.

I asked an emergency room physician once, how can I tell if I have too much fat in my diet, he answered 'does your poop sink or float, if it floats, it has fat in it.' So by his response, yes, it contains undigested fats in it.

Bulbs can be considered to be very short stems encased in thickened, fleshy bulb scales (which are modified leaves). As the drawing below shows, the two basic bulb types are layered and scaly: * LAYERED BULBSare composed of a series of fleshy scales that form concentric rings when the bulb is cut in cross-section. In the picture at the right, both the onion bulb on the left and the garlic bulb on the right are layered bulbs. Well, the onion bulb is easy to recognize as a layered bulb but the garlic bulb is tricky because it looks like a scaly bulb. The difference between a garlic bulb and a scaly bulb is explained in the following section. * Tubers such as those shown at the tip of some Nut Grass stolons above, as well as the ordinary potato shown at the right, are often thought of as roots. However, as we've just said, roots don't have buds, and that's exactly what you see sprouting on the potato, arising from the potato's "eyes." Tubers are actually swollen portions of underground stems (stolons) and, as we've seen, stems have nodes, and buds arise at nodes. One reason it's hard to think of the potato with its sprouting eyes as an underground stem is that no nodes are obvious. If you were a scientist able to watch the potato's cells divide and grow from the very beginning you'd see that in the very early stages of development the potato had recognizable nodes, and then you could watch the nodes develop slowly into the potato's eyes, and the eyes would have buds associated with them, just like a normal tree-branch node. Bulbs can be considered to be very short stems encased in thickened, fleshy bulb scales (which are modified leaves). As the drawing below shows, the two basic bulb types are layered and scaly: * LAYERED BULBS are composed of a series of fleshy scales that form concentric rings when the bulb is cut in cross-section. In the picture at the right, both the onion bulb on the left and the garlicbulb on the right are layered bulbs. Well, the onion bulb is easy to recognize as a layered bulb but the garlic bulb is tricky because it looks like a scaly bulb. The difference between a garlic bulb and a scaly bulb is explained in the following section. * Tubers such as those shown at the tip of some Nut Grass stolons above, as well as the ordinary potato shown at the right, are often thought of as roots. However, as we've just said, roots don't have buds, and that's exactly what you see sprouting on the potato, arising from the potato's "eyes." Tubers are actually swollen portions of underground stems (stolons) and, as we've seen, stems have nodes, and buds arise at nodes. One reason it's hard to think of the potato with its sprouting eyes as an underground stem is that no nodes are obvious. If you were a scientist able to watch the potato's cells divide and grow from the very beginning you'd see that in the very early stages of development the potato had recognizable nodes, and then you could watch the nodes develop slowly into the potato's eyes, and the eyes would have buds associated with them, just like a normal tree-branch node.

When the food is under forty degrees in a refrigerator, the bacteria are not growing as they would at between forty and 120. The general rule about food preparation is keep cold things cold below 40 degrees, and hot things hot, above 160. Our steam tables at the hospital are at least 135 degrees. Warmers are usually set for about 180-200. When you have food setting out, it is an invitation for disaster. You only have about two hours from the time you prepare the food to when it becomes dangerous. If you want to keep something cold on the table, put a larger pan under it with ice in it. Keep a thermometer handy to take food's temp also.

I had never thought about using a sweet potato for salt extraction, but I always use a white potato. I think the sweet potato would flavor the foods whereas a white potato would absorb the flavor with the salt. An added note - don't leave the potato cooking until it completely cooks and gets soft or it will re-salt the food.

Potatoes undergo photosynthesis to produce energy in the form of carbohydrates. Farmers grow potatoes using these energy reserves. The harvested potatoes are then processed into various products such as chips or fries for consumption.

for average size, 45 minutes-1 hour at about 190 degrees Celsius

If so, would that be about 374 degrees Fahrenheit?

If a potato has a larger surface are:volume ratio, it will be affected by osmosis more quickly that a potato with a smaller surface are:volume ratio. Presumably a potato with a larger mass will have a smaller SA:Vol ratio, and as such will be less affected.

They will also turn brown if left exposed to the air long enough. The browning is oxidation. Plain raw potatoes that are sliced so the inner starch is exposed to the oxygen in the air will 'rust' or turn brown. Mashed potatoes are cooked and have other ingredients added to them like salt, butter, milk, etc. This cooking and the additives helps preserve the potatoes from oxidation for a longer period of time.

The function of a cell's cell wall is to support and protect the cell.

It protects the cell and gives it a definite shape. provides cells with structural support and protection. It also acts as a pressure vessel, preventing over-expansion when water enters the cell. It covers the cell membrane.

Potatoes are a good source of several nutrients, including vitamin C, potassium, vitamin B6, and dietary fiber. They also provide some magnesium and iron. Eating the skin of the potato can increase the fiber content and provide more nutrients.

Catalase is the most well known enzyme common to both liver and potato, but there are others enzymes that can be found in potato.

Oxidase and peroxidase are the other enzymes that can be found in potato. Oxidases in potato includes tyrosinase, cathecol oxidase and cytochrome oxidase. Peroxidase have the same function as with oxidase but they need a co-factor in order to complete its required action. The co-factor phenol oxidase is found abundant in potatoes. Hence, it will have a positive reaction once a substrate will be added indicating the presence of peroxidase in potatoes.

It is recommended to plant whole potatoes as they have more stored energy and nutrients to support plant growth. Divided potatoes may still produce plants, but they may not be as robust or productive as those grown from whole potatoes.

That is impossible to know. Each potato chip is formed differently, and as such its density is different, along with it's volume being different. These discrepancies make it impossible to establish a uniform mass.

This is to do with surface area. With the same amount of food cut into smaller pieces, the water is in contact with a greater amount of the food. This means two things:-

1) more of the food is being cooked at one time

2) because all the pieces are smaller it will take less time to cook the pieces properly because they are smaller.

Potato cells have larger, more angular shape and contain starch granules, while onion cells are smaller and have a more rectangular shape with a distinct cell wall. Additionally, potato cells lack the characteristic onion cell layers seen in onion cells.