Potatoes

It is 1.08 grams per cm3.

um.....a potato isn't any of those. A saccharide is a sugar, and a monosaccharide is one sugar that is not bonded, such as galactose, glucose, or fructose (which are the three main monosaccharides, and are isomeric). A disaccharide is two monosaccharides bonded together, usually using dehydration synthesis. An example would be maltose, which is C12H24O12, or two glucose molecules. A polysaccaride is a lot of monosaccharides bonded together such as starch. So a potato is none of those.

50 or so depending on the size of the tuber.

mashed potatoes is made of a potato that farmers grow from a tiny seed in shallow soil. Then it is mashed up and butter and garlic is added.

They are vitamin booster, conatain viber, blood pressure, stops cardiovascular disease, gut health, stops stress (stops making you die quicker), Magnesium and much, much, much, much more (over 100 more)

The French fried ones

enough for another famine

potatoes have been change over the years by the different source of ground or soil they have been grown in. For example for many generations we usually have grown them in manufactured soils meaning that the potatoes we eat can grow in varies of sizes. And they devolpe under the ground.

Cooked food should be held at least 140 degrees. Food should be consumed as soon as possible after cooking to slow the growth of bacteria. This is what refrigeration does. Generally speaking most hot foods will not have excessive bacterial growth in less than two hours. However this is accounting that the food was at a proper temperature at the beginning of that time. Also, bacterial growth can be greatly increased due to other improper handling (i.e. introduction of filth from hands ect).

Raw potatoes yes. This used to be a fodder for cows back in the old days when people could not afford to buy hay. It is a favorite of some cows.

People do this simple to make the salt or any other ingredients such as pepper and others spread around on the chips. They want it to spread so that it doesn't stay in one place. sometimes people say it is good luck.

Most frequent reason for a gun exploding is a blocked barrel. A bullet is pushed by high pressure gas (40,000 to 60,000 PSI is common), and that gas needs to escape. A blockage stops the bullet, making it an effective cork. Pressure escapes wherever there is less resistance.

Other causes include excessive powder charges, incorrect powder type, metal failure due to internal defects or corrosion, and using wrong ammunition.

As far as I know, you hill potatoes so that the tuber roots have more room to expand, and the larger the hill, the looser the soil is for the potatoes to expand. it also keeps them from getting too much sun, at which point they turn green and are inedible. Sugars produced by photosynthesis are converted to and stored as starch in the roots. Basically, you're creating a better and eaiser environment for them to stretch their arms and legs. The more you hill them, the more they will be able to expand and the more yield you will get. Usually you hill two or three times in a season.

I just knock off the sprouts on a white or sweet potato and haven't had any problems. If it is soft in one or so places, cut that part out. If it is growing a vine, stick 4 toothpicks around the middle and put it in a glass of water and you will have a beautiful vine.

When potatos are exposed to light, they turn green and increase glycoalkaloid production. This is a natural defense to help prevent the uncovered tuber from being eaten. The green colour is from chlorophyll, and is itself harmless. However, it is an indication that increased level of poisonous solanine and chaconine may be present.

Yes, if refrigerated shortly (few hours) after cooking - it is generally considered quite safe to refrigerate potato dishes for several day at least, assuming there is not some sort of highly-perishable sauce involved.

vitamin c?

That will vary depending on the company and variety.

Primarily in bulk membership stores such as Sams Club or Costco. It's delicious.

Potatoes, or the portion of the potato plant we eat, are actually roots. As such, they aren't exposed to sunlight, and since chloroplasts require sunlight to convert energy, it makes sense that the potato cell doesn't have any. The green shoots that go above ground for the potato plant do have chloroplast.

About 5 pounds of mashed poatoes are needed for twenty people. ~in my opinion, five pounds of potatoes could feed ME!!!!!!!!........ but i LOve potatoes

62lbs of potatoes should be enough, this is based on the following recipe which serves 4 people. 1 1/2 lbs potatoes, peeled and quartered length-wise

1/2 teaspoon salt

4 Tbsp heavy cream

2 Tbsp butter

1 Tbsp milk

Salt and Pepper You will also need a very big pan!!

Plan on 1 1/2 potatoes per a person. This depends on how close you want to cut it. If it is important that you don't run out go to 2 potatoes a person. If some of the people are younger or older and can't eat as much this should be taken into account and provide about a half a potato. This estimation is based on a regular sized russet or bakers potato.

The number of potatoes needed for 3 and 1/2 pounds depends on the size of the potatoes. It would take 10 or 11 medium sized potatoes to make 3 and 1/2 pounds of sliced potatoes. Large potatoes would take 4 or 5 for 3 and 1/2 pounds, while you would probably need 15 or more small potatoes for 3 and 1/2 pounds of sliced potatoes.

Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as "valuable treasure" from the ancient Palestinian city of Ascalon.

Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic.

The shallot can be distinguished from the others by its distinctive bulbs which are made up of cloves like garlic, but unlike garlic, the individual bulbs are not encircled together by a common membrane.

Sources: http://www.magicvalleygrowers.com/shallots/

http://www.omafra.gov.on.ca/english/crops/facts/98-037.htm