An experimentation on sugar water and potato chips

Add in the marines and the total wearing uniforms is still no more than 25, to 30, Perhaps with a similar number of civilian employees.

An experimentation on sugar water and potato chips

Use the paper and pen to make a label for each bowl. One label should say "Plain Water", one should say "Salt" and one should say "Sugar.

Do the same with sugar in the other bowl. The thinner you make the slices, the faster you will see results. Place one slice in each bowl. Now come the hard part.

Go do something else for 30 minutes. Fix yourself a snack, read a little and soon it will be time to check the experiment.

After 30 minutes, take the potato out of the bowl labeled "Salt" and examine it. What do you see? It seems to have wilted, getting very soft and flexible.


Put it back and look at the slice in the sugar water. It is also flexible, but probably not as much so.

Rinse your fingers to get rid of any salt or sugar and pick up the slice in the plain water.

An experimentation on sugar water and potato chips

What do you notice about it? It is not wilted at all. In fact, it is even more rigid than it was when you put it in! Why did that happen? It has to do with a process called osmosis. The potato is made up of tiny, living units called cells. Each cell is surrounded by a cell membrane which acts much as your skin does.

It keeps the cells parts inside and keeps other things outside, protecting the cell. While this membrane stops most things, water can pass through it. The water tends to move towards higher concentrations of dissolved chemicals.

That means that if the water outside the cell is saltier than the water inside, water will move from the inside of the cell to the outside. That is what happened to the slice of potato in the salt water.

As the water left the cell it was much like letting the air out of a balloon. As more and more of the cells lost water, the slice of potato became soft and flexible. The same thing happened for the sugar, but since the cells in the potato contain more sugar than they do salt, the cells did not get as soft.

When you put the potato into the plain water, the reverse happened. Water moved from the outside, where there was no salt or sugar, into the cell where there was some.

This caused the cells to swell up, becoming very stiff.

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If the slices have not done enough, you can let them sit longer. I even tried rinsing the slices and switching them, so that the soft, salty slice went into the plain water and the stiff, plain water slice went into the salt water.

What do you think happened? Try it and see. OK, now we know about osmosis, and we did talk a lot about water, but what does that have to do with digging dinosaurs? One of the important things to keep in mind when you are working outside in the hot sun all day is to drink plenty of water.

Osmosis works the same way for your cells as it does in the potato. If you sweat a lot, you are losing water. This can raise the concentrations of salts in your blood. Osmosis takes over and starts to pull water out of your cells, which is not a good thing.

It is also important to eat salty things if you are sweating a lot. Sweating removes salt from your body as well, which can also mess up the balance of osmosis.

When you eat the salt, your body will absorb enough to keep that balance and keep you going.The concentrated sugar solution will have an osmotic pull on the potato, drawing out it’s fluids and making it lose weight.

That follows the normal “water flows towards the . Dec 03,  · Best Answer: This is an experiment to demonstrate osmosis. The sugar solution is more concentrated (has a lower water potential, or water concentration) than the potato cells. Therefore water should be drawn out of the potato cells by osmosis (the potato cell membranes are semi-permeable, or partially permeable).Status: Resolved.

The potato is a starchy, tuberous crop from the perennial nightshade Solanum many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater and plombier-nemours.comes were introduced to Europe in the second half of the 16th century by the Spanish.

Today they are a staple food in many parts of the world and an integral part. Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth.

An experimentation on sugar water and potato chips

It is a common belief that starch, or any type of carbohydrate – particularly high-glycemic starches like potatoes, raises insulin. In the low-carb circles you see the idea floating around that carbohydrate ingestion raises glucose, which in turn raises insulin.

I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth.

The Food Timeline: history notes--cookies, crackers & biscuits