Volantino

The purpose of this experiment is to understand that different flours are obtained from the various grains and that they have different characteristics. WHAT CAN WE OBSERVE? The tincture of iodine turns blue/purple when in contact with the potato and the pasta cooking water. While with apple, courgette and oil it remains brown. The tincture of iodine turns blue because it reacts with a particular type of complex carbohydrate called starch. This is the main carbohydrate of a lot of food including: pasta, bread, grains, pulses, baked products and, of course, potatoes! Whereas, when the tincture of iodine does not change colour, it means that the food it came into contact with does not contain starch. PROCEDURE Start by placing the cornstarch in the bowl and add a little water at a time, mixing gently. Continue until the mixture is fairly thick. Now, slowly dip your finger into the mixture and observe what happens. Now, with your hand, try to quickly and forcefully crush the mixture, observe what happens. What differences do you notice? and inside the glass with the oil. Wait a couple of minutes and see what happens! SCIENTIFIC EXPERIMENT: SOLID LIQUID OR LIQUID SOLID? TOOLS • 250g of cornstarch • 200g of water • Large bowl or basin • Teaspoon Remember that potatoes are not vegetables because they contain starch, therefore, from a nutritional point of view, they are more akin to pasta and bread. THE HAPPY UNIVERSE OF GRAINS LET’S EAT WELL 75