QuestionQuestion

You will need:

3-4 medium red potatoes
2 tbsp vegetable oil
approx. 1/2 cup water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
knife
skillet with lid
spatula

Thoroughly wash potatoes. Cut potatoes into into 1-2 inch pieces. (You can cut it in half, and then cut those halves into smaller pieces.) You do not need to remove the skin on red potatoes.

Taste one piece of raw potato to help answer the questions below.

Place water and potatoes in skillet on stove-top. Potatoes should be sitting in water, but not be covered. Cover skillet with lid, and heat on stove-top set to medium heat for 15 minutes.

Uncover potatoes and stir with spatula. Water will evaporate in a few minutes if it hasn't already. If you added too much water, you can drain some of it carefully into the sink.

Add oil to skillet and stir potatoes to coat. Sprinkle potatoes lightly with salt, pepper, and garlic powder. Use spatula to turn the potatoes.

Brown the potatoes on all sides until beginning to crisp, and remove from heat, put on plate to serve.

Can be served as is, or with ranch or ketchup for dipping.

1. What is cellulose?
2. What does heat do to cellulose?
3. What kind of reaction is the browning of potatoes?
4. What is a "physical change"? Name one physical change to the potato in this recipe.
5. What is a "chemical change"? Name one chemical change to the potato in this recipe.
6. Are the changes to the potato reversible?

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This material may consist of step-by-step explanations on how to solve a problem or examples of proper writing, including the use of citations, references, bibliographies, and formatting. This material is made available for the sole purpose of studying and learning - misuse is strictly forbidden.

Cellulose is a long chain natural polymer. It consists of a linear chain of large number of 𝛽−𝐷−𝑔𝑙𝑢𝑐𝑜𝑠𝑒 units (a type of sugar). Its chemical formula is (𝐶6𝐻1005)𝑛 .
The 𝛽−𝐷−𝑔𝑙𝑢𝑐𝑜𝑠𝑒 units are linked by combining –OH group and –H (i.e. eliminating water) to form cellulose. It is a polysaccharide because it is produced by linking a large number of sugar units....

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