Question

Material required:

Fresh potato chips, 2 glass jars with lid, Aluminium foil.

Procedure

1 Wrap the glass jar with aluminium foil. Tape the foil in place so that no light can

enter the container.

2 Place fresh potato chips in the foil-wrapped jar and in a similar clear jar without

foil around it.

3 Taste the potato chips and rate their flavour on a 5-point scale, 1 being extremely

dislike the flavour and 5 being extremely like the flavour.

(Enter your data in a table.)

4 Place the two jars on a window sill where they will be exposed to sunlight.

5 Taste potato chips from each jar at intervals of 1-2 days for 1-2 weeks and record

the taste of potatoes in both the jars.

6 Make a graph of your data, noting the flavor of the potato chips stored these two

ways versus storage time. The y-axis should be the flavor score and the x-axis

the time in days.

Reflection questions

1. What effect does the aluminium foil have on the taste of potatoes after 2 weeks?

2. Is there anything else that will affect the taste of potatoes over 2 week.​

Answer 1

Answer:

nothing is the same at same time as a prod to the church

Answer 2

Answer:

Wrapping the jar in aluminum protects the potato chips from ultraviolet (UV) light and thus allows them to retain their desirable flavor and not oxidize.  In the clear jar, the UV light causes lipid oxidation, which caused the off-flavors.

Step-by-step explanation:

I hope it's helpful for you