DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY DR JEREMY BURGESS / SCIENCE PHOTO LIBRARY
False colour 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). The cell walls have disintegrated, soluable components dissolved & the starch hydrolysed to form a goo. Magnification:x13 at 35mm size. Original is bw print b100/017.
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