Question

Лабораторная работа на тему что произойдёт с картофелем после варки

Answer 1

Может быть так: в процессе варки клеточный сок картофеля клейстеризуется

Answer 2

Такой  опыт  можно  проводить  с  сырым  и  вареным  мясом. Там, где  сырой  картофель  и  мясо - наблюдается  выделение  пузырьков  газа (шипение), т.е.  ферменты  разлагают  пероксид (перекись) водорода  на  воду  и  молекулярный  кислород. При измельчении живой ткани реакция проходит быстрее, т.к. площадь соприкосновения белка и перекиси водорода увеличивается и увеличивается пенаКаталаза  (К) широко распространена в тканях животных, в т. ч. человека, растений и в микроорганизмах (однако фермент полностью отсутствует у некоторых анаэробных микроорганизмов) . В клетках К. локализуется в специальных органеллах — пероксисомах.Фермент каталаза проявляет каталитическую активность только в живых клетках.В мертвых клетках под влиянием высокой температуры происходит денатурвция белка-фермента каталазы и он уже не может выполнять каталическую функцию .Различается ли активность ферментов в живой и растительной клетке?В растительных клетках реакция происходит медленнее, чем в животных, так как строение совершенно другое

Answer 3

What Happens to Potatoes After Boiling?

When potatoes are boiled, several changes occur that affect their texture, taste, and nutritional composition. Here is a detailed explanation of what happens to potatoes after boiling:

1. Softening of Texture: One of the most noticeable changes that occur when potatoes are boiled is the softening of their texture. The heat from boiling causes the starch granules in the potatoes to absorb water and swell, resulting in a softer and more tender texture.

2. Loss of Nutrients: Boiling potatoes can lead to a loss of some water-soluble nutrients, such as vitamin C and certain B vitamins. These nutrients can leach out into the cooking water, especially if the potatoes are peeled before boiling. To minimize nutrient loss, it is recommended to cook potatoes with their skins on and to use minimal amounts of water.

3. Gelatinization of Starch: Boiling potatoes causes the starches in the potatoes to undergo gelatinization. This process involves the swelling and rupture of starch granules, resulting in a thicker consistency and a more creamy texture in dishes like mashed potatoes or potato soup.

4. Increased Digestibility: The cooking process, including boiling, breaks down the complex carbohydrates in potatoes into simpler forms that are easier for the body to digest. This increased digestibility allows the body to access the nutrients present in the potatoes more efficiently.

5. Loss of Flavor: Boiling can cause some loss of flavor in potatoes. This is because some of the volatile compounds responsible for the potato's aroma and taste can evaporate during the cooking process. However, boiling can also enhance the natural sweetness of potatoes and make them more palatable.

6. Changes in Color: Depending on the variety of potato, boiling can cause changes in color. Some potatoes may turn slightly yellow or brownish after boiling due to the Maillard reaction, which occurs between the natural sugars and amino acids present in the potatoes.

7. Increased Water Content: Boiling potatoes increases their water content as they absorb water during the cooking process. This can result in a higher water content in the final dish, which may affect the overall taste and texture.

In summary, when potatoes are boiled, they soften in texture, lose some water-soluble nutrients, undergo starch gelatinization, become more digestible, may lose some flavor compounds, can change in color, and have an increased water content. These changes contribute to the overall transformation of the potatoes into a cooked and palatable form.

I hope this information helps! Let me know if you have any more questions.