Potatoes

You can make a battery out of both a lemon or a potato - if you want to see how just do a net search on "potato battery" or lemon battery.

In science we have been conducting an experiment to see which of the fruits/vegetables creates a larger flow of electrons- for us it was the potato so it may make a better battery than the lemon.

u make it by putting a penny in a lemon and a nail on different sides, then use a battery meter to see how much electricity the object has.

The protist that causes Irish Potato Blight is Phytophthora infestans. It is a water mold that infects potato plants, causing devastating crop losses. It thrives in moist conditions and can quickly spread through a field or garden.

To prepare potato dextrose broth, mix potato infusion obtained by boiling potatoes with dextrose (glucose) and distilled water. Adjust the pH to around 5.6, then sterilize the mixture by autoclaving. The broth is then ready for use in culturing fungi and yeast.

Insect dust is not typically used to prevent seed rot on potatoes. A more effective method would be to store potato seeds in a cool, dry, and well-ventilated area to reduce the risk of rot. You can also use certified disease-free seed potatoes to minimize the chances of rot.

A potato is a dicot. Look at the leaves: in monocots (such as grasses, or lilies), the leaves have lots of parallel lines; in dicots, there is a more complex structure, that branches out.

Malheur County in Oregon is closely tied to Idaho's economy and, as a result, the it has opted to share a time zone with the southern part of Idaho. This is not, however, the result of the potato harvest, but rather the location of large cities. Malheur County is much closer geographically to Idahoan metropolitan centers, like Boise and Nampa, which are less than an hour away, and, as a result, have business ties or employees which are located across state lines. By contrast, Oregonian metropolitan centers, such as Bend and Portland, are upwards of 4 and 6 hours away by car from Malheur county. Similarly, the Idahoan panhandle is in the Pacific time zone, in large part because it is much closer to Spokane, Washington than to the cities in southern Idaho. Since these regions share economic ties with metropolitan areas in different time zones, they have opted to adopt the time zone in which the cities are located to make business easier.

You can find labeled potato cell images in biology textbooks, educational websites, or scientific journals. These resources often provide detailed diagrams or photographs showing the different parts of a potato cell. Additionally, some online biology databases may also have images of labeled potato cells available for study.

It sure can. All you need is a potato, four toothpicks, and a glass of water.

The toothpicks are arranged in the potato in such a manner as to support it on the rim of the glass ... half of the potato is submerged in water, the other half remains dry. Soon, new roots will appear in the submerged parts.

All cells have a cytoplasm; the collection of all material from the nucleus ( nucleoid in bacteria ) to the cell membrane. Includes the liquid like cytosol, organelles, cellular enzymes and all classes of proteins and lipids in the cytosol.

A potato battery works by harnessing the chemical reaction between the metals (like copper and zinc) and the electrolyte in the potato to generate electricity. The potato acts as a bridge between the metals, allowing the flow of electrons and creating a circuit. The chemical reaction between the metals and the electrolyte produces a small electrical current that can power a simple electronic device like an LED light.

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.