Slice of cooked potato, SEM

Slice of cooked potato, SEM

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Caption: Scanning electron micrograph of a slice of cooked potato, Solanum tuberosum, showing the collapse of tissue organization due to cooking (20 minutes). The potato (tuber) consists of starch made from sucrose, a sugar imported from the leaves where it is manufactured during photosynthesis. Starch is a food reserve for the later development of buds on the potato. Uncooked cells resemble a honeycomb with the compartments containing eggshaped starch grains (amyloplasts). Here the cell walls have caved in while the starch (spongelike) has hydrolysed to form a goo. Soluable contents have dissolved & large air spaces developed between cells. Mag: X700 (at 10x8 size).

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Keywords: amyloplast, botanical science, botany, cell, cells, cooked, plant structure, plastid, plastids, potato, scanning electron micrograph, solanum tuberosum, starch, tuber

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