anonymous
  • anonymous
What bonds are we breaking when we cut potatoes? This might seem like a stupid question, but if you think of it, we are cutting through something and separating the potato molecules, right? I don't think it's covalent bonds...but I have no idea.
Chemistry
chestercat
  • chestercat
See more answers at brainly.com
At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio. Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. Itaque earum rerum hic tenetur a sapiente delectus, ut aut reiciendis voluptatibus maiores alias consequatur aut perferendis doloribus asperiores repellat.

Get this expert

answer on brainly

SEE EXPERT ANSWER

Get your free account and access expert answers to this
and thousands of other questions

anonymous
  • anonymous
may be the bond between the fat molecules of the potato.
BTaylor
  • BTaylor
potatoes are mostly starch and water, so it would be covalent bonds of the carbohydrates. @srev98 potatoes don't have much fat content.
anonymous
  • anonymous
thanx for correcting me!!!

Looking for something else?

Not the answer you are looking for? Search for more explanations.

More answers

anonymous
  • anonymous
Generally you aren't cutting chemical bonds at all. Keep in mind chemical bonds are extremely strong, and when you truly must cut chemical bonds to divide a sample of a substance -- e.g. when you are cutting diamond or steel -- it takes quite a lot of force, much more than when you are cutting a potato. And keep in mind the bonds in food (e.g. carbon-carbon bonds) aren't any weaker than those in diamond. What you are actually doing is just dividing the sample on a line that runs *between* molecules, so you are working against the much weaker intermolecular forces, in the case of foodstuffs almost entirely London forces, with a little seasoning of H-bonding and "hydrophobic force." On both sides of your cut you would find almost nothing but intact molecules. (You might well cut a bond or two, here or there, just by luck.)
anonymous
  • anonymous
That makes sense, thanks :)

Looking for something else?

Not the answer you are looking for? Search for more explanations.