The Mike-sell's Potato Chip Company was founded in 1910 and became known as the "oldest potato chip company in the U.S." Today the top three best selling brands of potato chips are Pringles, Ruffles, and Lay's. In fact Pringles are made slightly different from a regular type of potato chip. They are pressed together to make a dough from ground potatoes that are then made into an exact shape so it'll be easier to stack in a can. Frederic J. Baur, the man who created the Pringles can, died in May 2008 and his cremated ashes were then buried inside a Pringles can. Ruffles go their name because their chips are crinkled-cut.
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.
The major inventory items in Frito Lay are corn meal, corn, potatoes, oil and seasoning. The potatoes arrive through trucks everyday and consumed in one shift. The entire storage holds the potatoes for 7 and ½ hours only. The oil, corn meal and seasoning averages 4 ½ days, 4 days and 7 days respectively. The finished products move from production to distribution chain in less than 1.4 days.
The mini marshmallow burned very quickly, but did not burn all the way. The peanut burned for a long time, it become black, and the consistency was still somewhat dense, but crumbly. The potato chip burned for a long time and became ash-like. Note: the specific heat of water; Cp, is: 4.184 J/g0C, this can be represented using the table format here: 4.184 J g 0C Data Table: (6 points) Fill out the data table (below) for the experiment and submit with this form. Be sure to report the correct number of significant figures and unit for each measurement.
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.
After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob. After 10 more minutes, add the crab meat. 2 minutes later, add the shrimp. Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers.
The manipulation of genes in crops is expected to improve their nutritional value as also their rate of growth. Biotechnology, the science of genetically engineering foods, can be used to impart a better taste to food. Pest-resistant Crops and Longer Shelf life Engineered seeds are resistant to pests and can survive in relatively harsh climatic conditions. The plant gene At-DBF2, when inserted in tomato and tobacco cells is seen to increase their endurance to harsh soil and climatic conditions. Biotechnology can be used to slow down the process of food spoilage.
He also discovered a way of growing bacteria on potatoes rather than in water, meaning they were easier to see and study, as the solid particles didn’t move, unlike the loose water molecules which moved along with the bacteria. All of the new ways of researching bacteria that he developed, gave Koch a much faster and efficient way of studying the bacteria helping him to find the bacteria for at least 5 diseases, Meningitis, Tetanus, Typhoid, Anthrax, Tuberculosis etc. This also opened up a whole new science, which could be called ‘Koch Bacteriology’, which gave ‘microbe hunters a much faster and easier way of finding bacteria for diseases, helping them to discover 21 more bacteria that caused diseases. The reason this made Koch important was due to the fact that with his methods, many more harmful
PURPOSE The purpose of this experiment is to determine whether magnets have an effect on the growth of radish seedlings. I became interested in the study of the effect magnets, when I discovered that magnets could make you heal faster. Later I decided that that it would be a better idea to study the effect of magnets on plants to keep it a safe experiment. The information gained from this experiment may be used to help gardeners growing radishes or other plants. HYPOTHESIS My hypothesis is that the stem of each plant will be attracted to the magnet.
By using a model system is appropriate as one can predict what will happen in a short period of time. Therefore it is hypothesised that the predator finds certain colour of prey more easily in those environments that they do not blend in. In this exploration a simulated model of natural selection of an organism in different environments was used to show the effect of predation on natural selection. Procedure The researcher was provided with a samp of five different colours and two multi-coloured cloth. The samp was to represent individuals of the insect species, the cloth with red, orange, white colour was to represent the environment one and the one with a green, blue and white colour was to represent environment two and