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∙ 10y agosimple sugars
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∙ 10y agoMost of the starch stored in the cells of a potato originally entered as glucose. Glucose molecules are synthesized from photosynthesis in the leaves and transported to the potato tuber for storage in the form of starch.
The main biomolecule in potatoes is starch, which is composed of long chains of glucose molecules. Starch serves as the primary energy storage molecule in potatoes and is responsible for their starchy texture when cooked.
When you cut a potato and expose it to air, the enzyme catalase in the potato reacts with oxygen to produce compounds like catechol and quinone. These compounds cause the potato to turn brown, indicating a chemical change has occurred.
The chemical composition of potato pulp can vary, but it typically contains organic compounds such as carbohydrates (starches), proteins, fibers, and water. There is no specific chemical formula for potato pulp as it is a complex mixture of molecules.
Potato cells are composed of water, proteins, lipids, carbohydrates (including starch), vitamins, minerals, and fiber. The cell wall is made of cellulose, while the organelles within the cell include the nucleus, mitochondria, and chloroplasts.
Potato starch is a polysaccharide, which means it is composed of multiple sugar units bonded together. It is a complex carbohydrate found in potatoes that serves as a storage form of energy.
no the potato comes from south America (Peru)
Research in the field of genetic testing of various potato species suggests that the potato originates from a general area in southern Peru.
The potato wedge originated in Ohio, United States, where it was originally called jojos.
potato
potato
In the salt solution the concentration of water inside the cells of the potato is higher than that outside. Therefore water molecules move from inside the potato where there is higher concentration of water molecules to outside the potato where there is a lower concentration of water molecules through semipermeable membrane of the potato cells. This process is called osmosis.
The potato.
The molecules would move down towards the centre of the earth until stopped by something.
The main biomolecule in potatoes is starch, which is composed of long chains of glucose molecules. Starch serves as the primary energy storage molecule in potatoes and is responsible for their starchy texture when cooked.
During the potato osmosis experiment, the water molecules move from the area of higher concentration (outside the potato cells) to the area of lower concentration (inside the potato cells). This movement of water causes the potato to absorb water and become damp.
Cooking a jacket potato in a microwave involves radiation. The microwave emits electromagnetic waves that cause water molecules in the potato to vibrate, generating heat and cooking the potato from the inside out.
Mr. pOTATO HEAD