Question
4. What evidence do you have that heat energy can be used to cook a potato?In 2 short paragraphs, describe what happens to a potato cooking both in boiling water AND in the oven.Include the method(s) of heat transfer, and the evidence that thermal energy was absorbed. a. Potato chunks boiling in water: b. Potato baking in the oven:
Solution
4.1
(213 Votes)
Scarlett
Master · Tutor for 5 years
Answer
a. For potato chunks boiling in water, the evidence that heat energy is used to cook it is seen in its change from a solid, raw state to a softened, cooked one facilitated by the heat transferred from the boiling water via convection.b. For a potato baking in the oven, thermal energy absorption is exhibited by the crisp browning of the potato’s outer layer and the softening of its inner layer through radiation—a process of heat transfer without a medium.
Explanation
This problem encompasses an understanding of heat transfer and its practical implications in everyday life, specifically pertaining to cooking—a potato in this case. The process of transferring heat energy to cook potatoes relies on different heat transfer methods: convection for boiling and radiation for baking. In terms of evidence, observable changes in the physical states of the potato indicate that thermal energy has been absorbed, effecting the transformation from raw to cooked state. a. When the potato chunks are boiling in water, it is observed that the firm raw potato softens over time to a more malleable texture and its inner color changes markedly as it cooks. This change in physical state showcases how heat transferred from the hot water to the potato via convection—a mode of heat transfer where the medium, in this case water, moves carrying heat energy.b. As for a potato that is baking in an oven, the heat within the oven is transferred to the potato without need for a medium, terming an exemplary scenario of radiation heat transfer. The skin of the potato becomes crisp and its inside turns soft—an explicit demonstration of how thermal energy was absorbed. Furthermore, the color and texture alterations of the potato both imply the cooking process brought about by heat energy. The surface browning of the potato due to Maillard reactions (these occur between amino acids and reducing sugars) is another evidence of heat application.