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1. "A potato
battery is an electrochemical battery, otherwise known as an
electrochemical cell. An electrochemical cell is a cell in which chemical energy is converted to electric energy by a spontaneous electron transfer. In the case of the potato,
the zinc in
the nail reacts with the copper wire. The potato acts as a sort of buffer
between the zinc ions and the copper ions. The zinc and copper
ions would still react if they touched within the potato but they would
only generate heat. Since the potato keeps them apart, the electron
transfer has to take place over the copper wires of the circuit, which channels
the energy into
the clock."
2. Potato contains a lot of starch as well...this can be used to make
paper and plastic alternatives
3. It also can be fermented,
like barley, to make alcoholic beverages or even fuel.
Source: http://wiki.answers.com/Q/What_are_some_uses_for_potatoes_other_than_for_food
Source: http://wiki.answers.com/Q/What_are_some_uses_for_potatoes_other_than_for_food
4. Potatoes consist of about 80 percent
water, 20 percent solid matter, and have a high nutritional value. Starch makes
up about 85 percent of this solid mass and the rest is protein.
Source: http://42explore.com/potato.htm
5. Potatoes also provide vitamins including niacin, riboflavin, thiamin, and vitamin C. They also contain minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and sulfur.
Source: http://42explore.com/potato.htm
6. Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.
Source: http://whatscookingmexico.com/2008/08/06/13-facts-about-potatoes/
7. Other carbohydrates in the potato are the so-called pectose bodies, the substances which cause fruit jellies to stiffen, and when the tubers are large and pulpy pectoses may make up 4 per cent. of the tuber, though they usually occur in much smaller quantities. They are believed to have about the same food value as starch.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Botany-Physical-And-Chemical-Composition-Potato-Part-2.html
8. From these ingredients, through the agency of the protoplasm of the cell and the 'chloroplasts' acting in the presence of sunlight, starch is manufactured. This starch is temporarily stored in the leaf, but at night, when starch formation no longer is going on, the starch is, through the action of a ferment, converted into soluble form and is transmitted from the leaf through the stem to the underground stems, which become gorged with the material thus received.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Botany-Physical-And-Chemical-Composition-Potato-Part-3.html
9. As a genus, Solanum is not easily separated from other genera, but some of its most desig-native characters are as follows: Leaves alternate: inflorescence mostly sympodial and therefore superaxillary or opposite the leaves: corolla gamope-talous and rotate or shallow-campanulate; plaited in the bud, the limb angled or shallow lobed; stamens usually 5, inserted on the throat of the corolla, the anthers narrower or elongated and connivent and mostly opening by an apical pore or slit: ovary usually 2-loculed, ripening into a berry which is sometimes enclosed in the persistent calyx.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Chapter-XLII-Botany-Physical-And-Chemical-Composition-Of-T.html
10. As in all other plant forms, the framework of the tuber is made up of cellulose, a carbohydrate or group of carbohydrates familiar in many forms, as, for instance, the fibre of cotton or linen or the bran of wheat. In food and feeding stuff analyses it is usually designated crude fibre. Cellulose forms the walls of a network of cells, which in turn form the body of the tuber. These cells vary in shape and size in different sections of the tuber according to the part they play in its life. In the flesh they serve mainly for storage, and in them lie the starch grains.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Chapter-XLII-Botany-Physical-And-Chemical-Composition-Of-T.html
Source: http://42explore.com/potato.htm
5. Potatoes also provide vitamins including niacin, riboflavin, thiamin, and vitamin C. They also contain minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and sulfur.
Source: http://42explore.com/potato.htm
6. Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.
Source: http://whatscookingmexico.com/2008/08/06/13-facts-about-potatoes/
7. Other carbohydrates in the potato are the so-called pectose bodies, the substances which cause fruit jellies to stiffen, and when the tubers are large and pulpy pectoses may make up 4 per cent. of the tuber, though they usually occur in much smaller quantities. They are believed to have about the same food value as starch.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Botany-Physical-And-Chemical-Composition-Potato-Part-2.html
8. From these ingredients, through the agency of the protoplasm of the cell and the 'chloroplasts' acting in the presence of sunlight, starch is manufactured. This starch is temporarily stored in the leaf, but at night, when starch formation no longer is going on, the starch is, through the action of a ferment, converted into soluble form and is transmitted from the leaf through the stem to the underground stems, which become gorged with the material thus received.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Botany-Physical-And-Chemical-Composition-Potato-Part-3.html
9. As a genus, Solanum is not easily separated from other genera, but some of its most desig-native characters are as follows: Leaves alternate: inflorescence mostly sympodial and therefore superaxillary or opposite the leaves: corolla gamope-talous and rotate or shallow-campanulate; plaited in the bud, the limb angled or shallow lobed; stamens usually 5, inserted on the throat of the corolla, the anthers narrower or elongated and connivent and mostly opening by an apical pore or slit: ovary usually 2-loculed, ripening into a berry which is sometimes enclosed in the persistent calyx.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Chapter-XLII-Botany-Physical-And-Chemical-Composition-Of-T.html
10. As in all other plant forms, the framework of the tuber is made up of cellulose, a carbohydrate or group of carbohydrates familiar in many forms, as, for instance, the fibre of cotton or linen or the bran of wheat. In food and feeding stuff analyses it is usually designated crude fibre. Cellulose forms the walls of a network of cells, which in turn form the body of the tuber. These cells vary in shape and size in different sections of the tuber according to the part they play in its life. In the flesh they serve mainly for storage, and in them lie the starch grains.
Source: http://chestofbooks.com/food/ingredients/Potato-Compilation/Chapter-XLII-Botany-Physical-And-Chemical-Composition-Of-T.html
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