Add 2 bottles of Newman’s Own Light Lime Vinagrette and Boil-in-bag Cajun seasoning. Put in onions, eggs(if desired) and garlic. Let ingredients come to a rolling boil and then add the sausage. After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob.
Effect of Surface Area to Volume Ratio on Diffusion Rate of Glucose from Potatoes Abstract: The experiment was conducted to determine if differences in surface area had a significant effect on diffusion rate of glucose from potatoes. Potato samples of three different lengths were collected through a process of coring along the middle of the vegetable. Cores were soaked in distilled water for a period before an o-dianisidine-enzyme solution was added. Glucose diffusion rates were determined by using a spectrometer after a period of incubation of the potato samples. Glucose levels were measured at 0.52, 0.57, and 0.67 showing that an increase in surface area corresponded with a non-significant (p=0.096) increase in the glucose diffusion rate.
3. I then measured out 750ml of tap water and added it to the pot where my cabbage was. 4. I then started boiling the cabbage while I assembled the 7 different substances including the coke and antacid as per the special instructions for this lab. 5.
Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). Step 4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
The Effects of NaCl and DI water on Potato Cells Abstract: The experiment we conducted gave the result that when a potato has contact with a salt solution, the cells will start to shrink. We did this by cutting up slices of potato and weighed them and recorded their initial weights. We used deionized water and three different concentrations of sodium chloride solutions; 10% NaCl, 15% NaCl, and 20% NaCl. We than placed each potato slice in test tubes with their designated solutions. We let them soak for 20 minutes than we removed them from the test tubes.
With a rod (spreader) that was dip in ethanol and then place under the busen burner in order to neutralize it; we spread the bacteria on every surface area of the petri dish. We wanted approximately 10 minutes for the bacteria to dry off, before applying the antibiotics. The three antibiotics were place in the center of the quadrants and a control was also place in the fourth quadrants carefully. Once this was done we close the petri dish and sealed it with parafilm for more protection for the environment of the bacteria. The two petri dish that contained E. coli and S. Marscensen were placed upside down and allowed the growth of the bacteria to interact with the antibiotics for a week.
Lab Report for Experiment #9 Caloric Content of Foods Purpose: (copy from lab; 1 point) • To measure the energy content of various food items, and • To become familiar with energy units like calories and joules Describe any changes to the procedure here in detail here: For example: I weighed the marshmallow directly without the holder. Or I used the following food instead: The food items that I used for this experiment were mini marshmallow, a peanut, and small potato chip. Observations: Keep notes on any observations you make while working on this experiment, copy them into the space below. Be detailed. The mini marshmallow burned very quickly, but did not burn all the way.
If we place the potato in a sucrose solution with a similar solute concentration as a potato, then the least amount of water will diffuse into or out of the potato cells. This occurs because this scenario will be initially closest to an isotonic solution, allowing us to determine the solute concentration of a potato. Materials: * Knife/ Cork Borer * Seven 30 cm pieces of Dialysis tubing * Thirteen 250 mL Beakers * 15% Glucose Solution * Glucose Test Strips * 1% Starch Solution * Distilled water * Lugol’s solution * 25 mL of: * .2 M sucrose * .4 M sucrose * .6 M sucrose * .8 M sucrose * 1 M sucrose * Paper Towels * Clock * Potatoes * Plastic
Osmotic pressure is colligative properties (which are properties of solutions that depend upon the ratio of the number of solute particles to the number of solvent molecules in a solution (Chemistry). Osmosis is essential in biological systems. The aim for this lab report is to assess the effect of weight and length of 5 different concentrations of a salt solution on 6 different potato wedges over 24 hours. To do this we will research how the effect of different salt solution concentrations will have an affect on 6cm length potato wedges. Research Question: How will the different potato wedges submerged in various salt solutions affect on the weight and length of the potato wedges?