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Starch grains in raw potato cells

Starch grains in raw potato cells

B100/0022

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Credit

DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY

Caption

False-colour scanning electron micrograph of a slice through a raw potato, Solanum tuberosum, showing starch grains, or amyloplasts, within their cellular compartments. Due to the angle of sectioning, some cells show no starch grains. Starch is synthesised from sucrose, a sugar formed in the leaves during photosynthesis & transported to the tuber (potato) via the phloem (vascular tissue). It is used as an energy store for the later development of buds on the surface of the potato. The starch grains here are up to 50 microns across, larger than most plant cells. Magnification: x25 at 35mm size. B100/027, which shows a section after cooking). Yellow tint. Original is BW B100/011. Reference: MICROCOSMOS, figure 9.20, page 185.

Release details

Model release not required. Property release not required.

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