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Cooking potatoes

Description

Investigate what happens to potatoes when boiled, by looking at the cells under a microscope and thinking why it looks, feels and tastes different.

Credits

:
This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
cooking-potatoes



Apparatus Chemicals

Eye protection

Each pair or group of students requires:

Microscope

Microscope slides and cover slips, at least 3

Knife (Note 1)

Sharp scalpel (Note 2)

Beaker (250 cm3)

Bunsen burner

Tripod

Gauze

Heat resistant mat

Timer

Forceps or tongs

Potato

Iodine solution 0.01 M, either in a dropper bottle or with an eye dropper

Refer to Health & Safety and Technical notes section below for additional information.

 







Investigate what happens to potatoes when boiled, by looking at the cells under a microscope and thinking why it looks, feels and tastes different.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology.