Structure, processing, and properties of potatoesThe objective of this experiment and lesson intended for high school students in an engineering or materials science course or college freshmen is to demonstrate the relation between processing, structure, and thermodynamic and physical properties. The specific objectives are to show the effect of structure and structural changes on thermodynamic properties (specific heat) and physical properties (compressive strength); to illustrate the first law of thermodynamics; to compare boiling a potato in water with cooking it in a microwave in terms of the rate of structural change and the energy consumed to 'process' the potato; and to demonstrate compression testing.
Document ID
19920021045
Acquisition Source
Legacy CDMS
Document Type
Conference Paper
Authors
Lloyd, Isabel K. (Maryland Univ. College Park, MD, United States)
Kolos, Kimberly R. (Maryland Univ. College Park, MD, United States)
Menegaux, Edmond C. (Maryland Univ. College Park, MD, United States)
Luo, Huy (Maryland Univ. College Park, MD, United States)
Mccuen, Richard H. (Maryland Univ. College Park, MD, United States)
Regan, Thomas M. (Maryland Univ. College Park, MD, United States)
Date Acquired
September 6, 2013
Publication Date
June 1, 1992
Publication Information
Publication: NASA. Langley Research Center, National Educators' Workshop: Update 1991. Standard Experiments in Engineering Materials Science and Technology