In the concentrated sugar solution, water will move out of the potato cube, causing it to shrink due to osmosis. In distilled water, water will move into the potato cube, causing it to swell due to osmosis.
Benedict's solution is a commonly used reagent for testing reducing sugars. It contains copper ions which react with reducing sugars to form a colored precipitate. The intensity of the color change can be used to estimate the amount of reducing sugars present in a sample.
When a potato is placed in a concentrated sugar solution, water will move out of the potato cells via osmosis, resulting in the potato shrinking and becoming soft and limp. This is because the sugar solution has a higher solute concentration than the potato cells, causing water to move from an area of higher water concentration (inside the potato) to an area of lower water concentration (the sugar solution).
Mashing a potato is a physical change because it's the same substance (the potato is still a potato) but in a different form.- - - - -Making mashed potatoes from fresh potatoes is both a chemical and a physical change: there are many chemical changes that occur when you cook a potato, and physical because it doesn't look anything like it did when you started.
Cooking a potato is a physical change because it undergoes a change in form or appearance, but its chemical composition remains the same. Cooking causes the potato's starches to gelatinize and its proteins to denature, but no new substances are formed.
Potato turns muddy green when tested with Benedict's solution due to the presence of reducing sugars like glucose and fructose. The reducing sugars react with the copper ions in the Benedict's solution to form a green-colored precipitate called cuprous oxide.
Benedict's reagent contains copper ions which can oxidize reducing sugars present in potato juice, such as glucose and fructose. The reaction results in a color change from blue to green, yellow, orange, or red, depending on the amount of reducing sugars present. This color change indicates the presence of reducing sugars in the potato juice.
it will change it colour
yes
brown dark
iodine solution
In the concentrated sugar solution, water will move out of the potato cube, causing it to shrink due to osmosis. In distilled water, water will move into the potato cube, causing it to swell due to osmosis.
Iodine is the substance that reacts with the starch grains in a potato cell and makes them more distinct in appearance. This reaction turns the starch grains blue-black.
iodine is an indicator for starch, potatoes are basically starch storage organs for potato plants. that's why they are good to eat, mmm starch!
No.
Potato chips are solids.
Starch is not a solution.