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SEM of a slice of a cooked potato

SEM of a slice of a cooked potato

B100/0027

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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 of potato, Solanum tuberosum, showing the collapse of tissue organization due to cooking (for 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 egg-shaped starch grains (see B100/022). The cooked version resembles a cracked landscape. The cell walls have disintegrated, soluble components dissolved, & the starch hydrolysed. Magnification: x25 at 35mm size. Yellow tint. Original is BW B100/018. Reference: MICROCOSMOS, figure 9.21, page 185.

Release details

Model release not required. Property release not required.

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