1. Introduction At a restaurant called Moon's Lake House in Saratoga Spring, New York, potato chip was invented by a chef named George Crum in 1853. Potato chips are thin slices of potato, fried quickly in oil and then salted. It quickly became popular around the world. Manufacturers depend on their stored supplies of potatoes, which are kept at a constant temperature, until several weeks before they are to be used. 2. GENERAL PROCESSING INFORMATION 2.1 Description of Manufacturing Process: 2.1
Pass the Potato Chips Has mankind discovered some fantastic substitute for fat to enable people to eat as many snacks as possible without gaining weight? Recently, Proctor & Gamble developed Olestra (sucrose polyester), a zero calorie fat-based substitute, at a cost of $200 million. This product has been approved by the Federal Drug Administration (FDA) with warning labels. What is olestra? The olestra molecule differs from a fat molecule in that it has six to eight fatty acids on
Osmosis in a Potato Chip Aim: During this experiment I shall be investigating osmosis in a potato core. I shall also be investigating the effect the concentration of the solution has on the osmosis of a potato core. Possible Input Variables: - concentration of glucose - surface area of potato core - temperature (this however will only effect the rate of osmosis) - variety if potato, vegetable - whether the potato is cooked - what the solute of the solution is, possible change
Investigate the effects of different concentrations of salt solution on potato cells Introduction Osmosis is the way in which many living things take up water (source: GCSE Biology for You). During osmosis, water moves from a dilute solution to a more concentrated solution through a semi-permeable membrane. This membrane allows water molecules to pass through easily, but does not allow solute molecules to do this. The movement of these water molecules gradually dilutes the solution
Osmosis in Potato Chips Preliminary Experiment to investigate Osmosis 1M Sugar 50:50 0M (water) Initial mass 2.40 2.05 2.34 Final mass 2.01 1.85 2.43 Change in mass -0.39 -0.21 0.09 % change in mass -12.5% -10.5% 3.84% Evaluation From doing our preliminary experiment it enables us to gain a better result for our real experiment. From this experiment we have learnt a few things through trial and error, for example. If we had used
Investigation of Osmosis in Potato Chips Osmosis will occur across a semi-permeable membrane whenever there is a difference between the water concentrations on the two sides of the membrane, and when this happens to cells they will either become turgid if water flows into them, or plasmolysed if water flows out of them, and therefore changing their mass. Aim: To investigate how changing concentration in a sugar solution affects the rate of osmosis in potato chips. Prediction: I predict
GCSE Biology: Osmosis in a Potato Aim To investigate the effect of placing a piece of potato in a given strength of sugar solution. Prediction I predict that, as the solution becomes more concentrated the more the cell will shrink, as the water, of higher concentration inside the potato cells, flows down a concentration gradient into the solution, which has a lower concentration of water molecules. If we say that the percentage change when the potato is placed in the 1M solution is x%. I predict
Analysis of the Market for Olestra-Based Potato Chips Who wouldn?t want to munch on delectable potato chips all day without the worry of adding extra inches to the waistline? This is the assumption the manufacturers of Olestra-based potato chips are banking on. Olestra is a ?fake-fat?; it is a cooking oil, made by a combination of sucrose and vegetable oil, whose numerous fatty acid chains are indigestible by the human body. Therefore, it imbues potato chips with the same flavor and texture as
Investigating Osmosis in Potato Chips Planning Introduction: the definition of osmosis is the movement of water particles from a weaker solution to a stronger solution through a partially permeable membrane. Aim of investigation: I am trying to find out how external concentration of liquid surrounding a potato chip affects it - does it increase or decrease in mass etc. Method, diagram and equipment: Diagram of experiment Equipment · 5 Boiling tubes · weighing scales
Osmosis on Potato Chips Measure the effect of osmosis on potato chips in various concentrations of sugar solution as well as distilled water. Principles Involved ------------------- Osmosis Osmosis is the process by which water passes through a semi permeable membrane from a solution of lower concentration to a solution of higher concentration until both solutions are of equal concentration. Hypothesis ---------- Osmosis will change the mass of the potato chips. The fashion
that the word popular doesn’t always mean the best. This is where potato chips take its winning place. They became very widespread around the world due to its huge variety of addictive crisp tastes, relatively cheap prices and simplicity of consuming. We can buy potato chips in every supermarket and grocery store, and even in non-shopping places like colleges and work offices where it’s possible to get a pack of tasty crisp chips using automatic vending machines. There is no reason to speak about
Osmosis of a Turnip and a Potato Chip The problem: I have been asked to investigate why a turnip will taste sweeter than a potato chip. What I am actually been asked to investigate is the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. Background Knowledge: Osmosis is a special type of diffusion involving the movement of water molecules through a partially permeable membrane and
Determining the Water Potential of a Potato Chip Aim: To determine the water potential of a potato chip Background knowledge What is water potential? Water potential is the measure of the tendency of water to move from one place to another. Like the movement of water from potato chip to surrounding solution or vice versa. Water always moves from an area of high water potential to a region of lower water potential. The addition of solutes decreases water potential making it more
The Effect of Sodium Chloride on a Potato Chip To investigate what happens to a potato chip's weight when placed in different concentrations of Sodium Chloride INTRODUCTION:~ ============== Osmosis is defined as 'the movement of water molecules from an area of high water concentration to an area of low water concentration, across a semi-permeable membrane' (Collins, 1999). A semi-permeable membrane is a membrane that partially allows liquid to pass through. In the case of the experiment
of Sugar Solution on the Mass of Potato Chips Aim - The aim of this experiment is to find how changing concentrations of sugar solution affects the mass of potato chips. Plan ==== Preliminary Work ---------------- In my preliminary experiment my aim was to find out what the optimum length of potato chip would be to use in my actual experiment. My experiment consisted of using three off 2 cm's of potato chip and three off 3 cm's of potato chip. I only placed them in three
Potato chips are a popular snack that many Americans enjoy daily. We all know they aren’t very healthy, but none the less, we continue to enjoy them. Often though, people never take the time to stop and think about how potato chips are manufactured. What goes into a potato chip? Where do the ingredients come from? Are potato chips hurting the environment? To understand the issues surrounding the manufacture and processing of potato chips, one must first have a basic understand of how they are
Experiment to Find the Reaction of Potato Chips in a Salt Solution Aim: to find a reaction of potato chips in a salt solution. Hypothesis: I predict that the potato will change in mass. The difference will occur in accordance to the difference of concentration of the salt solution each potato chip is submerged in. The cause of this change in mass is called osmosis. Osmosis is the movement of water through cells in plants. I make my prediction on the pretext that water diffuses from
The Effect of Sucrose Solution Concentration on Osmosis in Potato Chips Plan I am going to cut six pieces of potato using a borer. They will all the same weight. I will make them all 0.7g. I will be able to make sure they are all the same weight-using scales. If a piece of potato is too big I will use a scalpel and a tile to trim it so they are all the same weight and then place these into a test tube each. I will hold the test tubes in a test tube rack. Using the measuring cylinder I
How Osmosis Affects A Potato Aim: - To See How Osmosis Affects A Potato Preliminary work Prediction: -I predict that the weight of the potato in the sugar solution will decrease and the weight of water will increase. I predict that the weight of the potato in the sugar solution will decrease when it reaches 3:1 (salt: water). In put Variables: -Molarity -Size of potato -Mass of Water -Molarity of Sugar -Length of time in the solution -Temperature of water Out put variables:
Osmosis in Potato Chips My aim is to investigate the amount of osmotic activity between a potato chip and different concentrations of sucrose. The following affect the rate of osmosis: Temperature The warmer most things are the more quickly particles move, therefore increased temperature will increase the rate of osmosis. So, if a potato chip is in a highly concentrated solution the water molecules will quickly leave the chip because of the increase in temperature or if the chip is in