We inquired about the foods that contain the

highest amount of starch.

PURPOSE: To find out which foods contain the highest amount of starch,
which will allow us to include them in our daily diet.
WE START
WE WATCH, collect a sample of each of these starch-containing foods
from our list and note their organoleptic characteristics in the following
table
Organoleptic characteristics of the samples to be investigated
Features Papa Sweet potato Yucca Wheat
Color Yellow Orange Blanca Yellow
Odor Pleasant Sweet Neutral Pleasant
Form Round Oval Cylindrical Oval
Size Medium Medium Medium Small
Taste Insipid Sour Insipid Pleasant
Texture Lisa Lisa Rough Dura

INQUIRY QUESTION

Independent variable (cause): Presence of starch in quantity.

Dependent variable (effect): Foods with good source of energy
Hypothesis
The foods that contain the greatest amount of starch are tubers.
Objectives
1. Use the balance to measure each gram of food to be tested.
2. Find exactly how much starch is contained in 100 grams of food.
Measure the amounts of starch extracted from each food with the aid of a
measuring cup and the balance.

WE DESIGN STRATEGIES TO MAKE THE INQUIRY

We design strategies for inquiry
 Samples Materials Instruments Data collection table Safety
What food What If I use measuring How will the tables I will measures
samples will I materials and instruments, which one record and organize the What personal
use? What supplies will would it be? What is data I get? and workplace
dimensions will I need? your unit? safety measures
they be? How many should I
measurements will I consider?
make to reduce the
error in obtaining the
data?
I will use Knives, I will use a 100 gram They will have a column I have to be
samples of grater, scale. Its unit is in for each type of food used careful when
potato, sweet containers, grams. I will make up in the experiment and using the knife
potato, cassava water, to three measurements another column explaining and the grater as
and wheat. to check that the data the amount of starch I run the risk of
are correct. extracted from each one in cutting myself.
grams.

PROCEDURES

a) How do we determine the size of the samples to be used in the

survey?
More than the size we will determine the weight which will be 100
grams.

b) How will we do the starch extraction?

We will grate the food, mix it with water and then wait for the starch to
settle.

c) How many times will we repeat the measurements to reduce the

error?
It could be about 3 times

d) How long will the filtrate be left to stand?

Allow to stand for at least three hours

e) What qualitative and quantitative data do we expect to obtain and

to which variable of inquiry will they be related?
Related variable Qualitative data Quantitative data
Foods with higher starch Good starch Quantity in grams of starch
content supplier extracted
WE GENERATE AND RECORD DATA AND INFORMATION

We analyze data and information

Hypothesis Result
The foods that contain the greatest The foods that contain the most
amount of starch are all tubers. starch are not all tubers, only
potatoes, sweet potatoes and
cassava as tubers have a good
amount of it, however, wheat does
not.
Conclusions
Starch is present in greater quantities in tubers such as potato, sweet potato,
cassava, but not in all of them, as others have a low amount of this
substance, therefore, we recommend consuming more of the tubers with high
starch value.

WE EVALUATE AND COMMUNICATE THE PROCESS AND

RESULTS OF THE INQUIRY

Number of grams in edible portion

Papa Sweet potato Yucca Wheat
23,3 g 27,6 g 39,1 g 20,6 g

a) What is the relationship between the amount of starch and the

type of food?
As long as they are edible stems, the amount of starch increases, as
for edible fruits and roots, it decreases.

b) How has the information obtained allowed us to answer the

questions raised and resolve all our doubts?
It has helped us to experiment and obtain accurate data on the
amount of starch in each food.

c) In what way have we achieved the objective we formulated for

the inquiry?
Through measurements and experimentation with the samples

d) What readjustments do we make during the process?

To use the cloth as a strainer, we put all the pieces of the wet
scratched sample inside, and press so that the starchy water comes
out little by little.
e) How does this conclusion help us explain that starch is a source
of energy and in which foods we can find it?
It helps us to know exactly in which foods it is most easily found,
and why it is that these foods 'fill us up' quickly.