TITLE: EFFECT OF DEEP FAT FRYING ON OIL QUALITY AND SENSORY ATTRIBUTES OF POTATO CHIPS/ CHICKEN NUGGETS ABSTRACT: RBD Palm olein oil is a type of vegetable oils with the ratio of saturation to unsaturation 40%: 60%. Soybean oil is another type of vegetable oils with the ratio of saturation to unsaturation 20%: 80%. In addition to the chemical alterations that occur during frying‚ changes in the oil’s physical and thermal properties‚ such as surface tension‚ viscosity‚ density‚ specific
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LA SALLE GREEN HILLS Comparative Study Between the Bioplastic Properties of Agar-Agar (Gelidium amansii) and Potato (Solanum tuberosum) Starch Submitted by: Kyle Emmanuel A. David Rynno Gabriel Luis T. Garde Justin Carlo P. Gregorio Rufo Angelo M. Mauricio III Christian Michael A. Perreras II-B Submitted to: Miss Alvie Diaz Submitted on: January 30‚ 2012 ABSTRACT Bioplastic is a form of plastic derived from renewable biomass
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Concentration ·Enzyme Concentration The factor I am changing is surface area of potato containing Catalase. By increasing the surface area of the potato‚ you make more Catalase molecules be exposed to hydrogen peroxide. This will result in the rate of reaction increasing because it increases the chance of more successful collisions between the enzyme and the substrate. Catalase is an enzyme found in food such as‚ potato. It is used to break down a poisonous by-product of metabolism called hydrogen
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Introduction The movement of molecules from an area of greater concentration to an area of less concentration is called Diffusion. Osmosis is the diffusion of water through a selectively permeable membrane from an area with greater concentration of water to an area with less concentration. A Hypertonic Solution is a solution of a higher concentration of solutes and a smaller concentration of water molecules than another solution. However‚ an Isotonic Solution is a solution that contains an equal
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and sweet potato peelings as chicken feed supplement on the growth of the chick. More than 50 billion chickens are reared annually as a source of food for both their meat and their eggs. Chickens farmed for meat are called broilers‚ whilst these farmed for eggs are called egg-laying hens. In total‚ UK alone consumes over 29 million eggs per day. Some hens can produce over 300 eggs a year. The majority of poultry are raised using intensive
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Potato Osmosis Biology SL - ATh INVESTIGATION “Potato Osmosis” INTRODUCTION Osmosis is a process that occurs at a cellular level that entails the spontaneous net movement of water through a semi-permeable membrane from a region of low solute concentration to an area of high solute concentration in order to equalize the level of water in each region. Involved in this process are hypotonic‚ hypertonic and isotonic solutions. A hypotonic solution is one with a lower osmotic pressure‚ indicating
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Osmosis in Potato Cells Interpretation My results show what I predicted would happen. My prediction was that as the concentration of sucrose increased the amount of water moving in or out of the potato would change. A low concentration of sucrose solution would make the potato increase in length and mass (become turgid). A high concentration of sucrose solution would make the potato shrink (plasmolysed) We can see this occurred‚ as at 0.1mol of sucrose solution the potato’s size increased by an
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The research question that I asked myself before the experiment was “What is the osmotic potential of potato?” The answer I got after the experiment was that the osmotic potential of potato is very high because this experiment exactly showed what happened when there is Osmosis present and the following information will prove it. Our results greatly showed that there has been osmosis present. Osmosis is the diffusion of water through a partially permeable membrane from a region of lower solute concentration
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The effect of Sodium Chloride (NaCl) salt concentration on osmosis in potato cells The movement of substances in plant cells involves many processes and systems‚ all of which may affect the plant bio-chemically and physically‚ and one of these processes is osmosis. Osmosis is the flow of water through a semi-permeable membrane of a cell moving from an area of higher water potential to an area of lower water potential until reaching equilibrium known as isotonic. Before reaching the point of being
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solute concentration on osmosis.] | The aim of this experiment was to test the effect of surface area on osmosis and the effect of solute concentration on osmosis. To test this aim to hypotheses were devised. 1) If potato pieces are immersed in various salt solutions‚ then the pieces with the greatest surface area to volume ratio will experience the greatest weight change‚ because more water can move by osmosis across the potato cell’s semi permeable membrane. 2) If potato pieces are immersed in
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