Science Fair
Páginas: 3 (561 palabras)
Publicado: 10 de julio de 2012
WATER TENSION
HYPOTHESIS
Starch will increse the tensión of water
FORMAL QUESTION
Can starch increase tension of water?
INGREDIENTS
1. Starch
2. Water
3. Bowl
4. CupMeasurer
PROCEDURE
1. Pour 10 cups of water inside the bowl.
2. Pour one cup of starch in the water.
3. Mix slowly with your hand.
4. Stop mixing it and give a punch in the water, youwill feel that the water is solid.
BACKGROUND INFORMATION
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide isproduced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice,and cassava.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and thebranchedamylopectin.
Starch is processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheatpaste that can be used as a thickening, stiffening or gluing agent."Starch." Wikipedia, the Free Encyclopedia. Web. 01 Feb. 2012. <http://en.wikipedia.org/wiki/Starch>.
The influence of water content on the gelatinization of wheat starch was examined bydifferential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% water. The temperature of the second and third endotherms and the enthalpies ofthe first and second endotherms vary with water content.
"Effect of Water Content on the Gelatinization of Wheat Starch - Eliasson - 2006 - Starch - Stärke." Wiley Online Library. Web. 01 Feb. 2012.<http://onlinelibrary.wiley.com/doi/10.1002/star.19800320806/abstract>.
Starch is important because we eat it! Starch is found in potatoes, and in grains such as corn and wheat. Starch is...
HYPOTHESIS
Starch will increse the tensión of water
FORMAL QUESTION
Can starch increase tension of water?
INGREDIENTS
1. Starch
2. Water
3. Bowl
4. CupMeasurer
PROCEDURE
1. Pour 10 cups of water inside the bowl.
2. Pour one cup of starch in the water.
3. Mix slowly with your hand.
4. Stop mixing it and give a punch in the water, youwill feel that the water is solid.
BACKGROUND INFORMATION
Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide isproduced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice,and cassava.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and thebranchedamylopectin.
Starch is processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheatpaste that can be used as a thickening, stiffening or gluing agent."Starch." Wikipedia, the Free Encyclopedia. Web. 01 Feb. 2012. <http://en.wikipedia.org/wiki/Starch>.
The influence of water content on the gelatinization of wheat starch was examined bydifferential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% water. The temperature of the second and third endotherms and the enthalpies ofthe first and second endotherms vary with water content.
"Effect of Water Content on the Gelatinization of Wheat Starch - Eliasson - 2006 - Starch - Stärke." Wiley Online Library. Web. 01 Feb. 2012.<http://onlinelibrary.wiley.com/doi/10.1002/star.19800320806/abstract>.
Starch is important because we eat it! Starch is found in potatoes, and in grains such as corn and wheat. Starch is...
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