Sounds delicious, how do i get there?
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A possible french fry shortage is looming due to poor potato crop this year
- Thread starter Stevicus
- Start date
Sounds delicious, how do i get there?
Copper based fungicide.
exchemist
Veteran Member
Yes. Here cometh the chemistry bore.
:-These colours come from large organic molecules with an extensive system of connected π-bonding (what is called a conjugated system). It is like the bonding in a benzene ring but more extensive. The electrons in these bonding systems occupy molecular orbitals that spread out over many atoms in the molecules - they are said to be delocalised. The larger systems have a relatively small energy gap between the ground state and the first excited state, so they absorb light in the visible region of the spectrum, whereas the smaller ones (like benzene) absorb in the UV and so appear colourless.
Certain of these molecules can accept or donate a hydrogen ion (H+) when the pH changes. When this happens, the bonding arrangement changes a bit, extending or reducing the extent of the delocalised system. This alters the energy gap and hence the wavelength at which they absorb light.
Laboratory "indicators" used in acid/base titrations work like this, but many fruit and vegetable colours show the same behaviour. For instance red cabbage can be kept red by adding a splash of vinegar or lemon juice, and I often notice the juice from red berries turns blue when I wash the dishes, on contact with the hard London water.
halbhh
The wonder and awe of "all things".
Yes. Here cometh the chemistry bore.
These colours come from large organic molecules with an extensive system of connected π-bonding (what is called a conjugated system). It is like the bonding in a benzene ring but more extensive. The electrons in these bonding systems occupy molecular orbitals that spread out over many atoms in the molecules - they are said to be delocalised. The larger systems have a relatively small energy gap between the ground state and the first excited state, so they absorb light in the visible region of the spectrum, whereas the smaller ones (like benzene) absorb in the UV and so appear colourless.
Certain of these molecules can accept or donate a hydrogen ion (H+) when the pH changes. When this happens, the bonding arrangement changes a bit, extending or reducing the extent of the delocalised system. This alters the energy gap and hence the wavelength at which they absorb light.
Laboratory "indicators" used in acid/base titrations work like this, but many fruit and vegetable colours show the same behaviour. For instance red cabbage can be kept red by adding a splash of vinegar or lemon juice, and I often notice the juice from red berries turns blue when I wash the dishes, on contact with the hard London water.
Love it.But what about my old Freedom Fries from like circa 2003? (I mean if I'd ever bought such) LIke, hypothetically I have some in the freezer, at the bottom, and they've been there like, what...gosh 16 years or so. So, why do they have no taste at all! ? lol
exchemist
Veteran Member
Heh heh, you're right I have been wandering off topic.
But what about my old Freedom Fries from like circa 2003? (I mean if I'd ever bought such) LIke, hypothetically I have some in the freezer, at the bottom, and they've been there like, what...gosh 16 years or so. So, why do they have no taste at all! ? lol
I imagine the old freedom fries are now tasteless because with the Orange One in charge, freedom is no longer on the menu - at least that is the message he seems to have been giving to the Kurds and smaller NATO states.
halbhh
The wonder and awe of "all things".
Good point! When people like Putin are now treated as the admirable ones, then Freedom is often off the diplomatic Dinner menu, buried deep in the larder as if no longer favored, outta sight. Maybe brought out only when convenient.Heh heh, you're right I have been wandering off topic.
I imagine the old freedom fries are now tasteless because with the Orange One in charge, freedom is no longer on the menu - at least that is the message he seems to have been giving to the Kurds and smaller NATO states.
Subduction Zone
Veteran Member
Hmm . . . Putin? Poutine? There has to be a connection. Another excuse to attack Canada for their potatoes. Who wants potatoes to go commie? Now that would be a tragedy.
And we are back to the OP.
Yes. Here cometh the chemistry bore.
These colours come from large organic molecules with an extensive system of connected π-bonding (what is called a conjugated system). It is like the bonding in a benzene ring but more extensive. The electrons in these bonding systems occupy molecular orbitals that spread out over many atoms in the molecules - they are said to be delocalised. The larger systems have a relatively small energy gap between the ground state and the first excited state, so they absorb light in the visible region of the spectrum, whereas the smaller ones (like benzene) absorb in the UV and so appear colourless.
Certain of these molecules can accept or donate a hydrogen ion (H+) when the pH changes. When this happens, the bonding arrangement changes a bit, extending or reducing the extent of the delocalised system. This alters the energy gap and hence the wavelength at which they absorb light.
Laboratory "indicators" used in acid/base titrations work like this, but many fruit and vegetable colours show the same behaviour. For instance red cabbage can be kept red by adding a splash of vinegar or lemon juice, and I often notice the juice from red berries turns blue when I wash the dishes, on contact with the hard London water.
I was wondering: Can you make french fries turn out to be red, white, and blue? Then they really would be "Freedom Fries."
Subduction Zone
Veteran Member
Hmm, roasted:I was wondering: Can you make french fries turn out to be red, white, and blue? Then they really would be "Freedom Fries."
Roasted Red, White, and Blue Potatoes
As a potato salad:
Red, White and Blue Potato Salad | A Bountiful Kitchen
And even chips (sort of)
Red, White, and Blue Potato and Beet Chips
No French fries yet. Hmmm, maybe as Freedom Fries!
I enjoy the chemistry bore.Yes. Here cometh the chemistry bore.
These colours come from large organic molecules with an extensive system of connected π-bonding (what is called a conjugated system). It is like the bonding in a benzene ring but more extensive. The electrons in these bonding systems occupy molecular orbitals that spread out over many atoms in the molecules - they are said to be delocalised. The larger systems have a relatively small energy gap between the ground state and the first excited state, so they absorb light in the visible region of the spectrum, whereas the smaller ones (like benzene) absorb in the UV and so appear colourless.
Certain of these molecules can accept or donate a hydrogen ion (H+) when the pH changes. When this happens, the bonding arrangement changes a bit, extending or reducing the extent of the delocalised system. This alters the energy gap and hence the wavelength at which they absorb light.
Laboratory "indicators" used in acid/base titrations work like this, but many fruit and vegetable colours show the same behaviour. For instance red cabbage can be kept red by adding a splash of vinegar or lemon juice, and I often notice the juice from red berries turns blue when I wash the dishes, on contact with the hard London water.
Really.
Do you know what a chuckle is?
A baby chuck?
Nothing so cute or appetizing.
Then it is definitely not like a juggalo either.
I had to google that.
From urbandictionary.com....
Say it taint true.
Subduction Zone
Veteran Member
That is on the other side of . . . well you know.
Eat healthy? Lose weight?
exchemist
Veteran Member
Perhaps if you fried a mixture of white potatoes and @Subduction Zone's purple ones, then cut the purple ones to expose the inside and put vinegar on only some, you would have red, white and purply-blue fries. I cannot think, offhand of any suitable alkaline agent to help the purple turn more blue, so you might have to put up with the purple colour.I was wondering: Can you make french fries turn out to be red, white, and blue? Then they really would be "Freedom Fries."
Could be fun to try I suppose, if you have access to purple spuds. Maybe @Subduction Zone could try for us and report back, with suitable photographic evidence.